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
Английский. 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.
Показать больше [+] Меньше [-]Английский. Extrusion, rye bran, myo-inositol phosphates
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Эту запись предоставил University of Agriculture in Krakow