The effect of extrusion on the nutrient content of barley as a feed material

Kuchin, N.N.; Sizova, Yu; Kuleshova, L.A.

doi:10.1088/1755-1315/857/1/012014

Cited by 1 publication

(1 citation statement)

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“…Carbohydrate content was similar in RF to values reported by other authors [ 56 ], and in teff flours, values were slightly higher (81.67 to 81.97 g 100 g −1 ) than those reported by other authors, where teff carbohydrates reached values of 73.1 and 73.6 g 100 g −1 [ 68 ]. A significant reduction of carbohydrates was found, similarly to other authors who have previously reported decreases in carbohydrates after extrusion of cereal matrices [ 69 ]. This is probably due to partial hydrolysis of starch, as it has been previously reported [ 70 ].…”

Section: Resultssupporting

confidence: 89%

Twin-Screw Extrusion as Hydrothermal Technology for the Development of Gluten-Free Teff Flours: Effect on Antioxidant, Glycaemic Index and Techno-Functional Properties

Martín-Diana

Espeso²,

Jiménez-Pulido

et al. 2022

Foods

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Gluten-free products (GFP) currently are the fastest-growing category of baked goods probably due to the high worldwide incidence of celiac disease (CD). Refined rice is one of the most used cereal flour for GFP development, due to its high content in starch and good technological aptitude. However, its low content in fibre, protein and minerals has awakened a recent interest as alternative to balance the GF flour formulas. Teff is a cereal with high levels in fibre and antioxidants compounds but the lack of gluten results in very limited techno-functional properties. Extrusion is a thermal technology that allows to combine flours, overcoming negative impacts on quality characteristics. This study evaluated the effect of twin-screw extruder on rice-teff (white and brown) mixtures with different teff concentrations (25, 50 and 75%) on their antioxidant, glycaemic index and techno-functional properties. The results showed than the high shear–temperature process produced important modifications on the flour, which were confirmed using scanning electron microscopy (SEM). Significant increases in total dietary fibre (16 to 100% increase) were observed in teff containing flours, due to carbohydrate–lipid–protein complexes, which lead to resistant starch, with no significant increase in rice flour. Hydration and pasting properties were significantly (p > 0.05) affected by extrusion, and the effect was related to the concentration of teff used. The thermal process showed a decrease in total phenol (TP) content for rice; however, extrusion enhanced the release of total phenol in rice-teff blends, which was reflected on the antioxidant activities of blend flours, especially those prepared with brown teff.

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Section: Resultssupporting

confidence: 89%