Food and Bioprocess Technology

, Volume 6, Issue 6, pp 1374–1389 | Cite as

Extrusion of Hulled Barley Affecting β-Glucan and Properties of Extrudates

Original Paper
First Online:
Received:
Accepted:

Abstract

Grits from eight different hulled barley cultivars were subjected to extrusion cooking on a twin screw extruder, and the effect of extrusion variables (temperature and moisture) on β-glucan and physicochemical properties was evaluated. The highest bulk density was observed for extrudates extruded at 150 °C and 20% moisture (low temperature high moisture, LTHM) while the highest expansion was observed for the extrudates extruded at 150 °C and 15% moisture (low temperature low moisture). Extrusion reduced the lightness (L*) of the extrudates and the highest decrease observed for LTHM extrudates. Increasing the feed moisture decreased water solubility index (WSI) significantly while increasing the extrusion temperature significantly increased WSI. The high temperature high moisture (HTHM) extrudates exhibited the highest water absorption capacity. The total β-glucan content was not affected by extrusion cooking, but a significant increase in soluble β-glucan was observed with the highest in high temperature low moisture extrudates. The ratio of soluble to insoluble β-glucan varied from 0.7 to 1.5 in the control barley, but after extrusion cooking, the ratio was changed from 1.2 to 3.1. The β-glucan extractability increased by up to 8% after extrusion with extrudates from HTHM showing the highest extractability. The extent of starch gelatinization varied from 80% to 100% upon extrusion, and the highest was observed in HTHM extrudates. A significant decrease in the peak and final viscosity of the extrudates at all the extrusion conditions was observed.

Keywords

Barley β-Glucan extractability Physicochemical properties Pasting profile Degree of gelatinization 
This is a preview of subscription content, log in to check access.

Notes

Acknowledgments

We sincerely thank Megazyme International Ireland Ltd. for providing the β-assay kit. We are also thankful to the Council of Scientific and Industrial Research, New Delhi for providing the Senior Research Fellowship to Mr. Paras Sharma.

References

  1. Ainsworth, P., Ibanoglu, S., Plunkett, A., Ibanoglu, E., & Stojceska, V. (2007). Effect of brewers spent grain addition and screw speed on the selected physical and nutritional properties of an extruded snack. Journal of Food Engineering, 81, 702–709.CrossRefGoogle Scholar
  2. Al-Rabadi, G. J., Torley, P. J., Williams, B. A., Bryden, W. L., & Gidley, M. J. (2011). Particle size of milled barley and sorghum and physico-chemical properties of grain following extrusion. Journal of Food Engineering, 103, 464–472.CrossRefGoogle Scholar
  3. Altan, A., McCarthy, K. L., & Maskan, M. (2008). Extrusion cooking of barley flour and process parameter optimization by using response surface methodology. Journal of the Science of Food and Agriculture, 88, 1648–1659.CrossRefGoogle Scholar
  4. Altan, A., McCarthy, K. L., & Maskan, M. (2009). Effect of extrusion process on antioxidant activity, total phenolics and β-glucan content of extrudates developed from barley-fruit and vegetable by-products. International Journal of Food Science and Technology, 44, 1263–1271.CrossRefGoogle Scholar
  5. Ames, N., Rhymer, C., Rossnagel, B., Therrien, M., Ryland, D., Dua, S., & Ross, K. (2006). Utilization of diverse hulless barley properties to maximize food product quality. Cereal Foods World, 51, 23–38.Google Scholar
  6. Andersson, A. A. M., Armo, E., Grangeon, E., Fredriksson, H., Andersson, R., & Aman, P. (2004). Molecular weight and structure units of (1→3), (1→4)-β-glucans in dough and bread from hull-less barley milling factions. Journal of Cereal Science, 40, 195–204.CrossRefGoogle Scholar
  7. Anuonye, J. C., Badifu, G. I. O., Inyang, C. U., & Akpapunam, M. A. (2007). Effect of process variables on the amylose and pasting characteristics of acha/soybean extrudates using response surface methodology. American Journal of Food Technology, 2, 354–365.CrossRefGoogle Scholar
  8. Arhaliass, A., Legrand, J., Vauchel, P., Fodil-Pacha, F., Lamer, T., & Bouvier, J.-M. (2009). The effect of wheat and maize flours properties on the expansion mechanism during extrusion cooking. Food and Bioprocess Technology, 2, 186–193.CrossRefGoogle Scholar
  9. Baik, B. K., Powers, J., & Nguyen, L. T. (2004). Extrusion of regular and waxy barley flours for production of expanded cereals. Cereal Chemistry, 81, 94–99.CrossRefGoogle Scholar
  10. Bhatty, R. S. (1995). Laboratory and pilot plant extraction and purification of β-glucan from hulless barley and oat brans. Journal of Cereal Science, 22, 163–170.CrossRefGoogle Scholar
  11. Brennan, C. S., & Cleary, L. J. (2005). The potential use of cereal (1→3), (1→4)-β-D-glucans as functional food ingredients. Journal of Cereal Science, 42, 1–13.CrossRefGoogle Scholar
  12. Brennan, M. A., Monaro, J. A., & Brennan, C. S. (2008). Effect of inclusion of soluble and insoluble fibers into extruded breakfast cereal products made with reverse screw configuration. International Journal of Food Science and Technology, 43, 2278–2288.CrossRefGoogle Scholar
  13. Brennan, C., Brennan, M., Derbyshire, E., & Tiwari, B. K. (2011). Effects of extrusion on the polyphenols, vitamins and antioxidant activity of foods. Trends in Food Science & Technology, 22, 570–575.CrossRefGoogle Scholar
  14. Camire, M. E. (1998). Chemical changes during extrusion cooking: recent advances. In F. Shahidi, C.-T. Ho, & N. Van Chuyen (Eds.), Process-induced chemical changes in foods (pp. 109–122). New York: Plenum.Google Scholar
  15. Camire, M. E., & Flint, S. I. (1991). Processing effects on dietary fibre composition and hydration capacity in corn meal, oatmeal, and potato peels. Cereal Chemistry, 68, 645–647.Google Scholar
  16. Camire, M. E., & King, C. C. (1991). Protein and fiber supplementation effects on extruded cornmeal snack quality. Journal of Food Science, 56, 760–763.CrossRefGoogle Scholar
  17. Camire, M. E., Camire, A., & Krumhar, K. (1990). Chemical and nutritional changes in foods during extrusion. Critical Reviews in Food Science and Nutrition, 29, 35–57.CrossRefGoogle Scholar
  18. Caprez, A., Arrigoni, E., Amado, R., & Neukom, H. (1986). Influence of different types of thermal treatment on the chemical composition and physical properties of wheat bran. Journal of Cereal Science, 4, 233–239.CrossRefGoogle Scholar
  19. Carvalho, C. W. P., Takeiti, C. Y., Onwulata, C. I., & Pordesimo, L. O. (2010). Relative effect of particle size on the physical properties of corn meal extrudates: Effect of particle size on the extrusion of corn meal. Journal of Food Engineering, 98, 103–109.CrossRefGoogle Scholar
  20. Cespedes, M. A. L., Bustos, F. M., & Chang, Y. K. (2010). The effect of extruded orange pulp on enzymatic hydrolysis of starch and glucose retardation index. Food and Bioprocess Technology, 3, 684–692.CrossRefGoogle Scholar
  21. Chiu, H.-W., Peng, J.-C., Tsai, S.-J., & Lui, W.-B. (2011). Effect of extrusion processing on antioxidant activities of corn extrudates fortified with various Chinese yams. Food and Bioprocess Technology. doi: 10.1007/s11947-011-0675-7.
  22. Cleary, L. J., Andersson, R., & Brennan, C. S. (2007). The behavior and susceptibility to degradation of high and low molecular weight barley β-glucan in wheat bread during baking and in vitro digestion. Food Chemistry, 102, 889–897.CrossRefGoogle Scholar
  23. Ding, Q.-B., Ainsworth, P., Tucker, G., & Marson, H. (2005). The effect of extrusion conditions on the physicochemical properties and sensory characteristics of rice-based expanded snacks. Journal of Food Engineering, 66, 283–289.CrossRefGoogle Scholar
  24. Ding, Q.-B., Ainsworth, P., Plunkett, A., Tucker, G., & Marson, H. (2006). The effect of extrusion conditions on the functional and physical properties of wheat-based expanded snacks. Journal of Food Engineering, 73, 142–148.CrossRefGoogle Scholar
  25. Drago, S. R., Velasco-Gonzalez, O. H., Torres, R. L., Gonzalez, R. J., & Valencia, M. E. (2007). Effect of the extrusion on functional properties and mineral dialyzability from Phaseolus vulgaris bean flour. Plant Foods for Human Nutrition, 62, 43–48.CrossRefGoogle Scholar
  26. Duarte, G., Carvalho, C. W. P., & Ascheri, J. L. R. (2009). Effect of soybean hull, screw speed and temperature on expanded maize extrudates. Brazilian Journal of Food Technology, 12, 205–212.CrossRefGoogle Scholar
  27. Fadel, J. G., Newman, C. W., Newman, R. K., & Graham, H. (1988). Effects of extrusion cooking of barley on ileal and fecal digestibilities of dietary components in pigs. Canadian Journal of Animal Science, 68, 891–897.CrossRefGoogle Scholar
  28. Gaosong, J., & Vasanthan, T. (2000). Effect of extrusion cooking on the primary structure and water solubility of β-glucans from regular and waxy barley. Cereal Chemistry, 77, 396–400.CrossRefGoogle Scholar
  29. Gill, S., Vasanthan, T., Ooarikul, B., & Rossnagel, B. (2002). Wheat bread quality as influenced by the substitution of waxy and regular barley flours in their native and extruded forms. Journal of Cereal Science, 36, 219–237.CrossRefGoogle Scholar
  30. Gomez, M. H., & Aguilera, J. M. (1983). Changes in the starch fraction during extrusion-cooking of corn. Journal of Food Science, 48, 378–381.CrossRefGoogle Scholar
  31. Gomez, C., Navarro, A., Manzanares, A., Horta, A., & Carbonell, J. V. (1997). Physical and structural properties of barley (1→3), (1→4)-β-D-glucans. II. Viscosity, chain stiffness and macromolecular dimensions. Carbohydrate Polymer, 32, 17–22.CrossRefGoogle Scholar
  32. Guha, M., & Ali, S. Z. (2011). Changes in rheological properties of rice flour during extrusion cooking. Journal of Texture Studies. doi: 10.1111/j.1745-4603.2011.00306.x.
  33. Guha, M., Ali, S. Z., & Bhattacharya, S. (1998). Effect of barrel temperature and screw speed on rapid viscoanalyser pasting behaviour of rice extrudate. International Journal of Food Science and Technology, 33, 259–266.CrossRefGoogle Scholar
  34. Gujral, H. S., & Gaur, S. (2005). Instrumental texture of chapati as affected by barley flour, glycerol monostearate and sodium chloride. International Journal of Food Properties, 8, 1–9.CrossRefGoogle Scholar
  35. Gujral, H. S., Sharma, P., Kumar, A., & Singh, B. (2010). Total phenolic content and antioxidant activity of extruded brown rice. International Journal of Food Properties. doi: 10:1080/10942912.2010.483617.
  36. Gujral, H. S., Sharma, P., & Singh, R. (2011). Effect of sand roasting on beta glucan extractability, physicochemical and antioxidant properties of oats. LWT- Food Science and Technology, 44, 2223–2230.CrossRefGoogle Scholar
  37. Gujska, E., & Khan, K. (1990). Effect of temperature on properties of extrudates from high starch fraction of navy, pinto and garbanzo beans. Journal of Food Science, 55, 466–469.CrossRefGoogle Scholar
  38. Gujska, E., & Khan, K. (1991). Functional properties of extrudates from high starch fractions of navy and pinto beans and corn meal blended with legume high protein fractions. Journal of Food Science, 56, 431–435.CrossRefGoogle Scholar
  39. Hagenimana, A., Ding, X., & Fang, T. (2006). Evaluation of rice flour modified by extrusion cooking. Journal of Cereal Science, 43, 38–46.CrossRefGoogle Scholar
  40. Huth, M., Dongowski, G., Gebhard, E., & Flamme, W. (2000). Functional properties of dietary fiber enriched extruded from barley. Journal of Cereal Science, 32, 115–128.CrossRefGoogle Scholar
  41. Izydorczyk, M. S., Storsley, J., Labossiere, D., MacGregor, A. W., & Rossnagel, B. G. (2000). Variation in total and soluble b-glucan content in hulless barley: Effects of thermal, physical, and enzymatic treatments. Journal of Agricultural and Food Chemistry, 48, 982–989.CrossRefGoogle Scholar
  42. Jenkins, A. L., Jenkins, D. J. A., Zdravkovic, U., Wursch, P., & Vuksan, V. (2002). Depression of the glycaemic index by high levels of beta-glucan fiber in two functional foods tested in type 2 diabetes. European Journal of Clinical Nutrition, 56, 622–628.CrossRefGoogle Scholar
  43. Jing, H., Yap, M., Wong, P. Y. Y., & Kitts, D. D. (2010). Comparison of physicochemical and antioxidant properties of egg-white proteins and fructose and inulin Maillard reaction products. Food and Bioprocess Technology. doi: 10.1007/s11947-009-0279-7.
  44. Johansson, L., Tuomainen, P., Rita, H., & Virkki, L. (2007). Effect of processing on the extractability of oat β-glucan. Food Chemistry, 105, 1439–1445.CrossRefGoogle Scholar
  45. Jones, D., Chinnaswamy, R., Tan, Y., & Hanna, M. (2000). Physicochemical properties of ready-to-eat breakfast cereals. Cereal Food World, 45, 164–168.Google Scholar
  46. Kadan, R. S., Bryant, R. J., & Pepperman, A. B. (2003). Functional properties of extruded rice flours. Journal of Food Science, 68, 1669–1672.CrossRefGoogle Scholar
  47. Koksel, H., Ryu, G. H., Basman, A., Demiralp, H., & Ng, P. K. W. (2004). Effects of extrusion variables on the properties of waxy hulless barley extrudates. Nahrung/Food, 48, 19–24.CrossRefGoogle Scholar
  48. Lai, L. S., & Kokini, J. L. (1991). Physicochemical changes and rheological properties of starch during extrusion. Biotechnology Progress, 7, 251–266.CrossRefGoogle Scholar
  49. Launay, B., & Lisch, J. M. (1983). Twin screw extrusion cooking of starches, behavior of starch pastes, expansion and mechanical properties of extrudates. Journal of Food Engineering, 2, 259–280.CrossRefGoogle Scholar
  50. Lazaridou, A., Biliaderis, C. G., Micha-Screttas, M., & Steele, B. R. (2004). A comparative study on structure-function relations of mixed-linkage (1–3), (1–4) linear β-D-glucans. Food Hydrocolloids, 18, 837–855.CrossRefGoogle Scholar
  51. Lazou, A., & Krokida, M. (2010). Functional properties of corn and corn–lentil extrudates. Food Research International, 43, 609–616.CrossRefGoogle Scholar
  52. Lee, Y., Lim, K. I., Lim, J. K., & Lim, S. T. (2000). Effects of gelatinization and moisture content of extruded starch pellets on morphology and physical properties of microwave-expanded products. Cereal Chemistry, 77, 769–773.CrossRefGoogle Scholar
  53. Lee, K.-M., Bean, S. R., Alavi, S., Herrman, T. J., & Waniska, R. D. (2006). Physical and biochemical properties of maize hardness and extrudates of selected hybrids. Journal of Agricultural and Food Chemistry, 54, 4260–4269.CrossRefGoogle Scholar
  54. Li, M., & Lee, T. C. (1996). Effect of cysteine on the functional properties and microstructures of wheat flour extrudates. Journal of Agriculture and Food Chemistry, 44, 1871–1880.CrossRefGoogle Scholar
  55. Lin, M. J. Y., Humbert, E. S., & Sosulski, F. W. (1974). Certain functional properties of sunflower meal products. Journal of Food Science, 39, 368–370.CrossRefGoogle Scholar
  56. Liu, Q., Charlet, G., Yelle, S., & Arul, J. (2002). Phase transition in potato starch–water system. I. Starch gelatinisation at high moisture level. Food Research International, 35, 397–407.CrossRefGoogle Scholar
  57. Liu, P., Huang, M., Song, S., Hayat, K., Zhang, X., Xia, S., & Jia, C. (2010). Sensory characteristics and antioxidant activities of Maillard reaction products from soy protein hydrolysates with different molecular weight distribution. Food and Bioprocess Technology. doi: 10.1007/s11947-010-0440-3.
  58. Maaruf, A. G., Man, Y. B. C., Asbi, B. A., Junainah, A. H., & Kennedy, J. F. (2001). Effect of water content on the gelatinization temperature of sago starch. Carbohydrate Polymers, 46, 331–337.CrossRefGoogle Scholar
  59. Manzocco, L. S., Calligaris, S., Mastrocola, D., Nicoli, M. C., & Lerici, C. R. (2000). Review of non-enzymatic browning and antioxidant capacity in processed foods. Trends in Food Science & Technology, 11, 340–346.CrossRefGoogle Scholar
  60. McCleary, B. V., & Glennie, H. M. (1985). Enzymatic quantification of (1→3), (1→4)-β-glucan-D-glucan in barley and malt. Journal of the Institute of Brewing, 91, 285–295.CrossRefGoogle Scholar
  61. Mendonca, S., Grossmann, M. V. E., & Verhe, R. (2000). Corn bran as a fiber source in expanded snacks. Lebensmittel-Wissenschaft und Technologie, 33, 2–8.CrossRefGoogle Scholar
  62. Nwabueze, T. U., & Iwe, M. O. (2009). Residence time distribution (RTD) in a single screw extrusion of African breadfruit mixtures. Food and Bioprocess Technology, 3, 135–145.CrossRefGoogle Scholar
  63. Osman, M. G., Sahai, D., & Jakson, D. S. (2000). Oil absorption characteristics of a multigrain extrudate during frying: Effect of extrusion temperature and screw speed. Cereal Chemistry, 77, 101–104.CrossRefGoogle Scholar
  64. Ragaee, S., & Abdel-Aal, E. S. M. (2006). Pasting properties of starch and protein in selected cereals and quality of their food products. Food Chemistry, 95, 9–18.CrossRefGoogle Scholar
  65. Rayas-Duarte, P., Majewska, K., & Doetkott, C. (1998). Effect of extrusion process parameters on the quality of buckwheat flour mixes. Cereal Chemistry, 75, 338–345.CrossRefGoogle Scholar
  66. Repo-Carrasco-Valencia, R., Pena, J., Kallio, H., & Salminen, S. (2009). Dietary fiber and other functional component in two varieties of crude and extruded kiwicha (Amaranthus caudatus). Journal of Cereal Science, 49, 219–224.CrossRefGoogle Scholar
  67. Robertson, J. A., Majsak-Newman, G., Ring, S. G., & Selvendran, R. R. (1997). Solubilisation of mixed linkage (1→3), (1→4)-β-D-glucans from barley: effects of cooking and digestion. Journal of Cereal Science, 25, 275–283.CrossRefGoogle Scholar
  68. Rufian-Henares, J. A., & Delgado-Andrade, C. (2009). Effect of digestive process on Maillard reaction indexes and antioxidant properties of breakfast cereals. Food Research International, 42, 394–400.CrossRefGoogle Scholar
  69. Santillan-Moreno, A., Martinez-Bustos, F., Castano-Tostado, E., & Amaya-Llano, S. L. (2011). Physicochemical characterization of extruded blends of corn starch–whey protein concentrate–Agave tequilana fiber. Food and Bioprocess Technology, 4, 797–808.CrossRefGoogle Scholar
  70. Shahidi, F. (2009). Nutraceuticals and functional foods: Whole versus processed foods—review. Trends in Food Science & Technology, 20, 376–387.CrossRefGoogle Scholar
  71. Sharma, P., & Gujral, H. S. (2010a). Milling behavior of hulled barley and its thermal and pasting properties. Journal of Food Engineering, 97, 329–334.CrossRefGoogle Scholar
  72. Sharma, P., & Gujral, H. S. (2010b). Antioxidant and polyphenols oxidase activity of germinated barley and its milling fractions. Food Chemistry, 120, 673–678.CrossRefGoogle Scholar
  73. Sharma, P., & Gujral, H. S. (2011). Effect of sand roasting and microwave cooking on antioxidant activity of barley. Food Research International, 44, 235–240.CrossRefGoogle Scholar
  74. Sharma, P., Gujral, H. S., & Rosell, C. M. (2011). Effects of roasting on barley β-glucan, thermal, textural and pasting properties. Journal of Cereal Science, 53, 25–30.CrossRefGoogle Scholar
  75. Sharma, P., Gujral, H. S., & Singh, B. (2012). Antioxidant activity of barley as affected by extrusion cooking. Food Chemistry, 131, 1406–1413.CrossRefGoogle Scholar
  76. Shirani, G., & Ganesharanee, R. (2009). Extruded products with fenugreek (Trigonella foenum-graecium) chick pea and rice: Physical properties, sensory acceptability and glycemic index. Journal of Food Engineering, 90, 45–52.CrossRefGoogle Scholar
  77. Siljestrom, M., Westerlund, E., Bjorck, I., Holm, J., Asp, N.-G., & Theander, O. (1986). The effects of various thermal processes on dietary fiber and starch content of whole grain wheat and white flour. Journal of Cereal Science, 4, 315–323.CrossRefGoogle Scholar
  78. Singh, S., Gamlath, S., & Wakeling, L. (2007). Nutritional aspects of food extrusion: A review. International Journal of Food Science and Technology, 42, 916–929.CrossRefGoogle Scholar
  79. Sobota, A., Sykut-Domanska, E., & Rzedzicki, Z. (2010). Effect of extrusion-cooking process on the chemical composition of corn–wheat extrudates, with particular emphasis on dietary fiber fractions. Polish Journal of Food and Nutrition Sciences, 60, 251–259.Google Scholar
  80. Sompong, R., Siebenhandl-Ehn, S., Berghofer, E., & Schoenlechner, R. (2011). Extrusion cooking properties of white and colored rice varieties with different amylose content. Starch-Starke, 63, 55–63.CrossRefGoogle Scholar
  81. Stojceska, V., Ainsworth, P., Plunkett, A., & Ibanoglu, S. (2008). The recycling of brewer’s processing by-product into ready-to-eat snacks using extrusion technology. Journal of Cereal Science, 47, 469–479.CrossRefGoogle Scholar
  82. Stojceska, V., Ainsworth, P., Plunkett, A., & Ibanoglu, S. (2009). The effect of extrusion cooking using different water feed rates on the quality of ready-to-eat snacks made from food by-products. Food Chemistry, 114, 226–232.CrossRefGoogle Scholar
  83. Stojceska, V., Ainsworth, P., Plunkett, A., & Ibanoglu, S. (2010). The advantage of using extrusion processing for increasing dietary fiber level in gluten-free products. Food Chemistry, 121, 156–164.CrossRefGoogle Scholar
  84. Sun, L. P., & Zhuang, Y. L. (2010). Characterization of the Maillard reaction of enzyme-hydrolyzed wheat protein producing meaty aromas. Food and Bioprocess Technology. doi: 10.1007/s11947-010-0406-5.
  85. Tan, I., Wee, C. C., Sopade, P. A., & Halley, P. J. (2004). Investigation of the starch gelatinization phenomena in water–glycerol systems: Application of modulated temperature differential scanning calorimetry. Carbohydrate Polymers, 58, 191–204.CrossRefGoogle Scholar
  86. Thymi, S., Krokida, M. K., Pappa, A., & Maroulis, Z. B. (2005). Structural properties of extruded corn starch. Journal of Food Engineering, 68, 519–526.CrossRefGoogle Scholar
  87. Tiwari, U., & Cummins, E. (2009). Factors influencing β-glucan levels and molecular weight in cereal-based products. Cereal Chemistry, 86, 290–301.CrossRefGoogle Scholar
  88. Van den Einde, R. M., Bolsius, A., van Soest, J. J. G., Janssen, L. P. B. M., Van der Goot, A. J., & Boom, R. M. (2004). The effect of thermo-mechanical treatment on starch breakdown and the consequences for process design. Carbohydrate Polymers, 55, 57–63.CrossRefGoogle Scholar
  89. Varo, P., Laine, R., & Koiivistoinen, P. (1983). Effect of heat treatment on dietary fiber: Interlaboratory study. Journal of the Association of Official Analytical Chemists, 66, 933–938.Google Scholar
  90. Vasanthan, T., Yeung, J., & Hoover, R. (2001). Dextrinization of starch in barley flours with thermostable alpha-amylase by extrusion cooking. Starch-Starke, 53, 616–622.CrossRefGoogle Scholar
  91. Vasanthan, T., Gaosong, J., Yeung, J., & Li, J. (2002). Dietary fiber profile of barley flour as affected by extrusion cooking. Food Chemistry, 77, 35–40.CrossRefGoogle Scholar
  92. Viscidi, K. A., Dougherty, M. P., Briggs, J., & Camire, M. E. (2004). Complex phenolic compounds reduce lipid oxidation in extruded oat cereals. LWT- Food Science and Technology, 37, 789–796.CrossRefGoogle Scholar
  93. Vranjes, M. V., & Wenk, C. (1995). The influence of extruded vs untreated barley in feed with and without dietary enzyme supplement on broiler performance. Animal Feed Science and Technology, 54, 21–32.CrossRefGoogle Scholar
  94. Wang, W. M., Klopfenstein, C. F., & Ponte, J. G. (1993). Effects of twin screw extrusion on the physical properties of dietary fiber and other components of while wheat and wheat bran on the baking quality of the wheat bran. Cereal Chemistry, 70, 707–711.Google Scholar
  95. Wood, P. J. (2002). Relationships between solution properties of cereal β-glucans and physiological effects—a review. Trends in Food Science & Technology, 13, 313–320.Google Scholar
  96. Wood, P. J., Weisz, J., Fedec, P., & Burrows, V. D. (1989). Large-scale preparation and properties of oat fractions enriched in (1→3), (1→4) β-D-glucan. Cereal Chemistry, 66, 97–103.Google Scholar
  97. Woodward, J. R., Fincher, G. B., & Stone, B. A. (1983). Water-soluble (1→3), (1→4)-β-D-glucans from barley (Hordeum vulgare) endosperm. II. Fine structure. Carbohydrate Polymers, 3, 207–225.CrossRefGoogle Scholar
  98. Yao, N., Jannink, J. L., Alavi, S., & White, P. J. (2006). Physical and sensory characteristics of extruded products made from two oat lines with different β-glucan concentrations. Cereal Chemistry, 83, 692–699.CrossRefGoogle Scholar
  99. Yao, N., White, P. J., & Alavi, S. (2011). Impact of β-glucan and other oat flour components on physico-chemical and sensory properties of extruded oat cereals. International Journal of Food Science and Technology, 46, 651–660.CrossRefGoogle Scholar
  100. Yu, L., Ramaswamy, H. S., & Boye, J. (2009). Twin-screw extrusion of corn flour and soy protein isolate (SPI) blends: A response surface analysis. Food and Bioprocess Technology. doi: 10.1007/s11947-009-0294-8.
  101. Zhang, M., Bai, X., & Zhang, Z. (2011). Extrusion process improves the functionality of soluble dietary fiber in oat bran. Journal of Cereal Science, 54, 98–103.CrossRefGoogle Scholar

Copyright information

© Springer Science+Business Media, LLC 2012

Authors and Affiliations

  1. 1.Department of Food Science and TechnologyGuru Nanak Dev UniversityAmritsarIndia

Personalised recommendations