Changes in basic nutritional components in extrudates produced with addition of oats
2002
Makarski, B. (Agricultural University, Lublin (Poland). Dept. of Biochemistry and Toxicology) | Achremowicz, B. (Agricultural University, Krakow (Poland). Dept. of Carbohydrates Technology)
Five different extrudates were produced that were composed of ground oats, oat flour and corn groats. These substrates were used in different proportions. It was shown that the process of extrusion did not cause significant changes in the content of protein total and starch and it decreased raw fat content. A favourable effect was found of extrusion on a decrease in the amount of insoluble dietary fibre and an increase in soluble fibere fraction. In the studies of apparent digestibility, it was shown that oat substrates subjected to extrusion had better coefficients of protein and starch digestibility, however, increasing the proportion of ground oats in the extrudates decreased digestibility coefficients
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