The influence of extrusion process on myo-inositol phosphate content and profile in snacks containing rye bran
2012
Gambuś, H. | Matusz-Mirlak, A. | Duliński, R. | Ziobro, R. | Golachowski, A.
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.
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书目信息
出版者
Taylor & Francis
其它主题
Myo-inositol; Myo-inositol phosphates
语言
英语
注释
Nal-ap-2-clean
类型
Journal Article; Text
2024-02-28
2026-02-03
MODS