Effects of Extrusion and Enzyme Treatment on Characteristics of Whole Grains
2005
Shin, H.H. (Baekseok College, Cheonan, Republic of Korea) | Park, B.S. (Yonsei University, Seoul, Republic of Korea) | Lee, S.H. (Yonsei University, Seoul, Republic of Korea) | Kim, Y.S. (Yangsan College, Yangsan, Republic of Korea) | Hwang, J.K. (Yonsei University, Seoul, Republic of Korea), E-mail: jkhwang@yonsei.ac.kr
Extrusion with enzyme treatment improved processing characteristics and physiological activity of whole grains, strongly suggesting industrial of whole grains for production of cereal-based functional foods containing activated nutraceuticals. Physicochemical properties of whole grains prepared by extrusion wee characterized in terms of vitamin, mineral, and resistant starch contents, gelatinization, and digestibility in comparison with those of raw and roasted grains.
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