The influence of extrusion process on myo-inositol phosphate content and profile in snacks containing rye bran
Halina Gambuś | A. Matusz-Mirlak | Robert Duliński | Rafał Ziobro | A. Golachowski
إنجليزي. The analysis of phytates in extrudates containing rye bran was done by a colorimetric method with the Wade reagent. The changes in profiles of myo-inositol phosphates indicate that, although no isomers with positive physiological functions (such as I(1,4,5)P3, I(1,2,3)P3 or I(1,3,4,5)P4) were formed, the beneficial impact of extrusion is the reduction of phytates, as compared to the raw material. The obtained snacks containing rye bran received acceptable to desirable sensory scores.
اظهر المزيد [+] اقل [-]إنجليزي. Extrusion, rye bran, myo-inositol phosphates
اظهر المزيد [+] اقل [-]41-44
اظهر المزيد [+] اقل [-]المعلومات البيبليوغرافية
تم تزويد هذا السجل من قبل University of Agriculture in Krakow