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KMID : 1007519940030030169
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Food Science and Biotechnology
1994 Volume.3 No. 3 p.169 ~ p.174
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Effect of Twin-Screw Extrusion on Physical Properties and Dietary Fiber Content of Extrudates from Barley/Corn Blends
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Lee Won-Jong
Paul B. Schwarz
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Abstract
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Barley flour was extruded under various conditions with a twin screw extruder and evaluated for physical properties and dietary fiber content. The feed moisture was a significant factor affecting the bulk density and breaking strength of extruded barley product. Addition of more water resulted in a more dense product. Expansion ration decreased and breaking strength increased when the ration of barley flour to corn meal was raised. There was a significant decrease in insoluble dietary fiber content in extruded products made from barley in comparision to the raw material. The content of soluble fiber in raw barley flour was 4.7%, which increased to 5.0∼5.3% after extrusion processing. Processing barley flour into extruded products increased the proportion of the total β-glucan extracted into the soluble fraction from 65% to 74∼78%, depending on the extrusion conditions.
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