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Effects of Extrusion and Enzyme Treatment on Characteristics of Whole Grains  

Shin, Hae-Hun (Division of Foodservice Industry, Baekseok College)
Park, Bo-Sun (Department of Biomaterials Science and Engineering, Yonsei University)
Lee, Sun-Hee (Department of Biomaterials Science and Engineering, Yonsei University)
Kim, Young-Sook (Department of Food and Baking, Yangsan College)
Hwang, Jae-Kwang (Department of Biomaterials Science and Engineering, Biotechnology, Yonsei University)
Publication Information
Korean Journal of Food Science and Technology / v.37, no.1, 2005 , pp. 15-22 More about this Journal
Abstract
Extrusion with enzyme treatment improved processing characteristics and physiological activity of whole grains, strongly suggesting industrial potential of whole grains for production of cereal-based functional foods containing activated nutraceuticals. Physicochemical properties of whole grains prepared by extrusion were characterized in terms of vitamin, mineral, and resistant starch contents, gelatinization, and digestibility in comparison with those of raw and roasted grains. Extrusion increased grain gelatinization, with degree of gelatinization in extruded barley being seven times higher than that of raw barley. Extrusion improved digestibility of whole grains in comparison with those of raw and roasted grains. Dispersibility of starch was improved through extrusion, while content of resistant starch decreased. Release of ${\beta}-sitosterol$ present in whole grains increased 13-fold when both extrusion and enzyme treatment were used.
Keywords
whole grains; extrusion; enzyme; ${\beta}-sitosterol$;
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