Research on development for applications of germinated brown rice, 2: Preparation of co-extruded flours using germinated brown rice and barley and its antihypertensive effect
2004
Yasui, Y. (Yoshimura Kokufun Co. Ltd., Nagoya (Japan)) | Suzuki, K. | Okadome, H. | Okunishi, T. | Hashimoto, K. | Ohtsubo, K.
A mixture of germinated brown rice and germinated barley (A) and a mixture of germinated brown rice, germinated barley and beer yeast (B) were puffed using a twin-screw extruder to develop high bio-functional powders. Through extrusion under high-temperature and high-pressure, fine granular distribution of the extrudates and suppression of bacterial growth were available. An increase of fatty acidity during storage was inhibited and digestibility was enhanced. The extrudates A and B contained phytic acid, inositol, ferulic acid, and dietary fibers more than the germinated brown rice. In a feeding test using SHR rats, antihypertensive effects were shown in the exrudates B. As for a panel test of bread which contained 30% of the combined extrudate powder, extrudate A bred was significantly superior to the bread of 100% of flour in texture (P<0.05) and sweetness (P<0.05) of the products. Compared with germinated brown rice, the bio-functionality was significantly strengthened in the mixtures A and B.
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