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CONTRIBUTIONS FOR INDUSTRY VEGETABLES WASTES RECOVERY ON PHARMACEUTICAL AND FOOD PRODUCTION INDUSTRIE - 2. STUDY FOR ESTIMATE THE EFFECT OF EXTRUSION ON PHYTIC ACID, SOLUBLE AND INSOLUBLE FIBRE CONTENTS OF SOME CEREAL BRAN


CULEA CÄ‚TÄ‚LINA, NEDEFF VALENTIN, CIOBANU DOMNICA
UNIVERSITY OF BACÄ‚U

Issue:

MOCM, Number 8

Section:

Issue No. 8 (2003)

Abstract:

The health benefits associated with dietary fibber have resulted in it now being used in virtually all food product categories, including many products which are manufactured using extrusion processing. The objective of the present study was to determine if extrusion processing affected phytic acid, and soluble and insoluble fibre contents. The effect of screw speeds of 50. 70. and 100% of maximum rotations per minute (% MRPM) on these components was investigated. A co-rotating intermeshing self-cleaning twin-screw extruder was used to process wheat rye and rice bran. It was found that extrusion did not affect the insoluble fibre content of wheat bran; however, a decrease in this component was observed in rice and rye bran. The effect on rice bran insoluble fibre was greatest at screw speeds of 50 and 70% MRPM. This occurred in rye bran at 50% MRPM. Soluble fibre content increased in all bran after extrusion, except ER100. For rye and rice bran soluble fibres, the greatest increase occurred at 50 and 70% MRPM. While for wheat bran this occurred at 70 and 100% MRPM. Extrusion did not affect the phytate content of the cereal bran.

Keywords:

Soluble fibre, insoluble fibre, bran, extrusion, rye, rice, wheat, phytic acid.

Code [ID]:

MOCM200208V00S01A0042 [0001262]


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