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KMID : 1160619990040030159
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Preventive Nutrition and Food Science
1999 Volume.4 No. 3 p.159 ~ p.162
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Effects of Extrusion Variable on Functional and Nutritional Properties of Extruded Oat Products
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Gutkoski Luiz Carlos
El-Dash Ahmed Atia
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Abstract
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The purpose of this research was to study the effects of initial moisture levels and extrusion temperatures on dietary fiber, nitrogen solubility index, available lysine, and the in vitro protein digestibility of extruded oat productes. The dehulled grains were ground in a Brabender quadrumat Senior mill and the coarse fraction, with higher crude protein, lipids and dietary fiber were conditioned on various mositre levels (15.5~25.5%) and extruded in a Brabender single-screw laboratory extruder. The extrudates showed a higher amount of soluble dietary fiber (8.14%) than in the raw material . However, the extrusion process affected the nutritional value of the protein due to a decrease in available lysine with increased temperature . The in vitro protein digestibility was unaffected by initial moisture levels and the extrusion temperatures examined.
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KEYWORD
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oat(Avena Sativa L), extrusion, digestibility, lysine
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