The changes in dietary fibre character after the extrusion of cereals
1996
Lukesova, P. | Prihoda, J. | Mackova, B. (Vysoka Skola Chemickotechnologicka, Prague (Czech Republic). Katedra Biochemie a Mikrobiologie)
Total dietary fibre (TDF), insoluble and soluble parts of dietary fibre (IDF and SDF) were determined in the samples of crisp bread and in the mixtures of raw materials for their extrusion. AOAC method was used with the Fibertec E laboratory instrument for the enzymatic hydrolysis of starch and protein. The TDF was not affected by extrusion as deeply as IDF and SDF. The samples with wheat bran showed in one set of samples the greatest, in the other set the lowest decrease of TDF content in material after extrusion. IDF content decreased in all cases, SDF content decreased in the sample with vegetables only, in the other samples it increased after extrusion.
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