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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국식품영양과학회 Preventive Nutrition and Food Science Preventive Nutrition and Food Science Vol.21 No.3
- 발행연도
- 2016.9
- 수록면
- 271 - 280 (10page)
이용수
초록· 키워드
오류제보하기
The effects of CO₂ injection and barrel temperatures on the physiochemical and antioxidant properties of extruded cereals (sorghum, barley, oats, and millet) were studied. Extrusion was carried out using a twin-screw extruder at different barrel temperatures (80, 110, and 140°C), CO₂ injection (0 and 500 mL/min), screw speed of 200 rpm, and moisture content of 25%. Extrusion significantly increased the total flavonoid content (TFC) of extruded oats, and β-glucan and protein digestibility (PD) of extruded barley and oats. In contrast, there were significant reductions in 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity, PD of extruded sorghum and millet, as well as resistant starch (RS) of extruded sorghum and barley, and total phenolic content (TPC) of all extrudates, except extruded millet. At a barrel temperature of 140°C, TPC in extruded barley was significantly increased, and there was also an increase in DPPH and PD in extruded millet with or without CO₂ injection. In contrast, at a barrel temperature of 140°C, the TPC of extruded sorghum decreased, TFC of extruded oats decreased, and at a barrel temperature of 110°C, PD of extruded sorghum without CO₂ decreased. Some physical properties [expansion ratio (ER), specific length, piece density, color, and water absorption index] of the extrudates were significantly affected by the increase in barrel temperature. The CO₂ injection significantly affected some physical properties (ER, specific length, piece density, water solubility index, and water absorption index), TPC, DPPH, β-glucan, and PD. In conclusion, extruded barley and millet had higher potential for making value added cereal-based foods than the other cereals.
목차
ABSTRACT
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
REFERENCES
참고문헌 (51)
참고문헌 신청
[학술지(정기간행물)] - Awika JM / 2005 / Decorticating sorghum to concentrate healthy phytochemicals / J Agric Food Chem 53 : 6230 ~ 6234
[학술지(정기간행물)] - Deshpande HW / 2011 / Physical and sensory characteristics of extruded snacks prepared from Foxtail millet based composite flours / Int Food Res J 18 : 751 ~ 756
[학술지(정기간행물)] - Jadhav SJ / 1998 / Barley : chemistry and value-added processing / Crit Rev Food Sci Nutr 38 : 123 ~ 171
[학술지(정기간행물)] - Peterson DM / 2001 / Phenolic antioxidants and antioxidant activity in pearling fractions of oat groats / J Cereal Sci 33 : 97 ~ 103
[학술지(정기간행물)] - Ryu GH / 1995 / The effects of extrusion conditions on the physical properties of wheat flour extrudates / Starch 47 : 33 ~ 36
[학술지(정기간행물)] - Deshpande HW / 2011 / Physical and sensory characteristics of extruded snacks prepared from Foxtail millet based composite flours / Int Food Res J 18 : 751 ~ 756
[학술지(정기간행물)] - Jadhav SJ / 1998 / Barley : chemistry and value-added processing / Crit Rev Food Sci Nutr 38 : 123 ~ 171
[학술지(정기간행물)] - Peterson DM / 2001 / Phenolic antioxidants and antioxidant activity in pearling fractions of oat groats / J Cereal Sci 33 : 97 ~ 103
[학술지(정기간행물)] - Ryu GH / 1995 / The effects of extrusion conditions on the physical properties of wheat flour extrudates / Starch 47 : 33 ~ 36
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UCI(KEPA) : I410-ECN-0101-2017-594-001391955