Changes in the dietary fiber content of oats with extrusion cooking and their effect on cholesterol metabolism in rats.

Oda, Tomoko; Aoe, Seiichiro; Nakaoka, Masanori; Ido, Kazuo; Ohta, Fukio; Ayano, Yūkō

doi:10.4327/jsnfs.41.449

Cited by 5 publications

(5 citation statements)

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“…found great variability in extrusion effects on dietary fiber in oat bran with hulls, barley with hulls, and whole wheat. Other investigators reported increases in soluble dietary fiber (SDF) when a variety of cereal grains and fractions were extruded (Bjorck et al 1984, Aoe et al 1989, Oda et al 1988, Ralet et al 1990, Siljestrom et al 1986, Shinnick et al 1988. Differences in results could be related to differences in extrusion conditions, to the nature of the raw materials, and to the addition of peanut oil to the brans during extrusion (to keep the fat level equivalent to that of rice bran) in this study.…”

Section: Extrusion Effects On Bransmentioning

confidence: 57%

“…reported significant PC reductions in rats fed extruded oats (with hulls), wheat bran, and barley (with hulls) compared with their respective unextruded products. Other investigators have shown no significant influence of extrusion on the cholesterol-lowering effects of oat products in rat-feeding studies (Shinnick et al 1988, Oda 1988). The lack of PC reduction with 51.4% OB diet in this study may relate to the lower SDF-TDF ratio (0.26) of the oat bran.…”

Section: Total Pcmentioning

confidence: 94%

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Effect of Extrusion on Hypocholesterolemic Properties of Rice, Oat, Corn, and Wheat Bran Diets in Hamsters

1998

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Brans from rice, oats, corn, and wheat were cooked in a twin‐screw extruder at either high or low energy input, and their cholesterol‐lowering effects were compared with those of unprocessed brans when fed to four‐week‐old male golden Syrian hamsters (n = 10 per treatment) for three weeks. Peanut oil was added to oat, corn, and wheat bran during the extrusion process to match the oil content of rice bran. Diets contained 10% total dietary fiber, 10.3% fat, 3% nitrogen, and 0.3% cholesterol. Plasma and liver cholesterol and total liver lipids were significantly lower with low‐energy extruded wheat bran compared with unprocessed wheat bran. Extrusion did not alter the hypocholesterolemic effects of rice, oat, or corn brans. Plasma and liver cholesterol levels with corn bran were similar to those with oat bran. Relative cholesterol‐lowering effects of the brans, determined with pooled (extruded and unextruded) bran data, were rice bran > oat bran > corn bran > wheat bran. Rice bran diets resulted in significantly lower levels of total plasma cholesterol and very low density lipoprotein cholesterol compared with all other brans. Total liver cholesterol and liver cholesterol concentrations (mg/g) were significantly lower with high‐energy extruded rice bran compared with the cellulose control group. Plasma cholesterol and total liver cholesterol values with low‐energy extruded wheat bran were similar to those with rice bran (unextruded or extruded) diets. Lowered cholesterol with rice bran diets may result in part from greater lipid and sterol excretion with these diets. Results with low‐energy extruded wheat bran suggest that this type of processing may improve the potential for lowering cholesterol with wheat bran products.

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Section: Extrusion Effects On Bransmentioning

confidence: 57%

Section: Total Pcmentioning

confidence: 94%

Effect of Extrusion on Hypocholesterolemic Properties of Rice, Oat, Corn, and Wheat Bran Diets in Hamsters

1998

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“…Esses compostos solúveis no rúmen são rapidamente digeridos quase na sua totalidade em comparação aos compostos insolúveis (Van Soest, 1994). Oda et al (1988) avaliaram o conteúdo de fibra solúvel e insolúvel em grãos de aveia descascados e em farinha de aveia, in natura e extrusados, e obtiveram níveis superiores de fibra solúvel nos alimentos extrusados, o que atribuíram à transformação da fibra durante o processo de extrusão. Resultados semelhantes foram obtidos por Gutkoski & El-Dash (1999).…”

Section: Resultsunclassified

Alterações bromatológicas em soja e milho processados por extrusão

Bertipaglia

Melo²,

Sugohara

et al. 2008

R. Bras. Zootec.

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RESUMO -Avaliaram-se os efeitos da temperatura do processo de extrusão sobre as características das frações nitrogenadas e dos carboidratos, do extrato etéreo, da digestibilidade in vitro da proteína e do fator antitríptico da soja e do milho. O experimento foi conduzido em delineamento experimental inteiramente casualizado, com três repetições, em esquema fatorial 5 × 4, composto de cinco combinações de soja e milho (100% soja; 75% soja e 25% milho; 50% soja e 50% milho; 25% soja e 75% milho; 100% milho, com base na matéria seca) e quatro temperaturas de extrusão (sem extrusão; e extrusão a 80, 100 ou 120 o C). O processo de extrusão promoveu aumento na fração lipídica e redução nos teores de fibra em detergente neutro (FDN) e fibra em detergente ácido (FDA), que variaram de acordo com a proporção de milho e soja e com a temperatura de processamento, conseqüentemente, os teores de proteína insolúvel em detergente neutro (PIDN) e proteína insolúvel em detergente ácido (PIDA) sofreram redução. A mesma tendência foi observada nos teores de lignina, que foram menores nas misturas com até 50% de soja, processadas a 120 o C. A extrusão, independentemente da temperatura, promoveu aumento da fração A dos carboidratos, tanto no milho como na soja. Nas frações B2 e C diminuíram com a maior participação de soja na mistura. A extrusão reduziu as frações nitrogenadas A, B1 e C, fato observado nas misturas contendo soja. O processamento promoveu aumento da fração B2, exceto no milho a 100%. Alterações menos significativas foram observadas na fração B3. O processamento por extrusão não altera a digestibilidade in vitro da proteína de milho e soja, no entanto, reduz a quantidade de inibidor de tripsina quando as misturas desses grãos são processadas a 120ºC.Palavras-chave: digestibilidade, fração carboidrato, fração lipídio, fração nitrogenada, inibidor de tripsina, temperatura Chemical changes in soybean and corn processed by extrusion ABSTRACT -The effects of temperatures of extrusion process on characteristics of nitrogen and carbohydrates fractions, ether extract, in vitro protein digestibility and trypsin inhibitor factor of soybean and corn. The experiment was conducted in a completely randomized design, with three replicates in a 5 × 4 factorial arrangement, with five combinations of soybean and corn (100% soybean, 75 soybean and 25 corn, 50 soybean and 50 corn, and 25 soybean and 75 corn, 100% corn, %DM) and four temperatures of extrusion (without extrusion and extrusion at 80, 100 or 120 o C). The process of extrusion promoted increase in the lipid fraction and reduction in levels of neutral detergent fiber (NDF) and acid detergent fiber (ADF), which changed according to the proportion of soybean and corn and the temperature of processing, consequently, the levels of neutral detergent insoluble protein (NDIP) and acid detergent insoluble protein (ADIP) reduced. The same trend was observed in levels of lignin, which were lower in combinations with up to 50% of soybean, processed at 120 o C. The extrusion, regardless of...

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“…However, when the extruded was subjected to milling and toasting, the product quality was significantly reduced. In work done by Oda et al (1988), the peroxide value was only traces for non-processed oats. In the oat flour extruded at 177 °C, the level was 9.6 mmoles at 10 days and 32.8 mmoles at 12 months.…”

Section: Resultsmentioning

confidence: 99%

Effects of moisture and extrusion temperatures on the oxidative stability of milling oat products with granularity below 532 µm

Gutkoski¹,

El-Dash²

1998

Braz. arch. biol. technol.

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Changes in the dietary fiber content of oats with extrusion cooking and their effect on cholesterol metabolism in rats.

Cited by 5 publications

References 0 publications

Effect of Extrusion on Hypocholesterolemic Properties of Rice, Oat, Corn, and Wheat Bran Diets in Hamsters

Effect of Extrusion on Hypocholesterolemic Properties of Rice, Oat, Corn, and Wheat Bran Diets in Hamsters

Alterações bromatológicas em soja e milho processados por extrusão

Effects of moisture and extrusion temperatures on the oxidative stability of milling oat products with granularity below 532 µm

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