Inositol phosphates in raw and extruded cereals
Honke, J. | Zielinski, H. | Troszynska, A. | Kozlowska, H. (Academy of Sciences, Olsztyn (Poland). Inst. of Animal Reproduction and Food Research)
Content of inositol phosphates in wheat, barley, rye and oat grown in 1997 and 1998 was determined, and changes of these compounds during extrusion cooking conducted in different temperatures conditions were studied. The content of inositol phosphates in cereal grains, and in their morphological elements showed high diversity within the species in two consecutive years. Extrusion cooking caused degradation of inositol phosphates in the analyzed species from 8 % in wheat to 31 % in barley, and no links between the process temperature and degradation of inositol hexaphosphate were observed.
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