The influence of extrusion on foods and feeds nutritive value | Poboljsanje nutritivne vrednosti hrane namenjene ishrani ljudi i zivotinja postupkom ekstrudiranja
2007
Filipovic, S. | Sakac, M. | Kormanjos, S. | Psodorov, Dj. | Filipovic, J. | Zivancev, D., Institut za prehrambene tehnologije, Novi Sad (Serbia)
The influence of extrusion as one of the most frequent thermal treatment in our country (Serbia) on total rapeseed glucosinolates and total phenols in rapeseed and mixtures of rapeseed and agricultural products (corn, wheats, barley, triticale, alfalfa) was investigated in this work. Rapeseed and mixtures of rapeseed with agricultural products (rapeseed : agricultural products - 30:70 or 50:50, corn : rapeseed : alfalfa - 60:30:10 or 40:50:10, respectively) were extruded at 125 +/- 1 deg C. Based on the chemico-physical characteristics of obtained feeds, as well as the reduction of the content of total glucosinolates in range 10-15% and not evidented reduction of total phenols content in comparison to untreated products, it can be concluded that dry extrusion can be a good choice for thermal treatment of rapeseed in combination with analysed agricultural products. Technological procedure of corn and enriched corn meal extrusion is also shown in this paper. Physico-chemical characteristics of corn before and after extrusion at 90 and 95 deg C are represented as well as the physico-chemical characteristics of enriched corn meal and obtained extrudate at 95 deg C. On the basis of obtained results, it can be concluded that dry extrusion procedure results in changes of nutritive characteristics of the extrudates, that is contents of crude proteins, crude fiber and total and reduced sugars in comparison to the thermally nontreated corn and enriched corn meal.
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