Advertisement

Plant Foods for Human Nutrition

, Volume 40, Issue 1, pp 95–98 | Cite as

The nutritional properties of extruded and non-extruded corn fiber isolate

  • William E. Artz
  • Cathryn C. Warren
  • John W. ErdmanJr.
  • Ricardo Villota
Article
  • 66 Downloads

Abstract

The feed efficiency and selected organ weights of rats fed diets containing 3 or 7% corn fiber, extruded corn fiber or silica were compared to rats fed a fiber-free diet. No significant differences were found in feed efficiency, spleen, lung or liver weights for any of the treatments relative to the fiber-free control diet.

Key words

extrusion corn fiber nutritional properties 

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

References

  1. 1.
    American Institute of Nutrition (1977) Report of the AIN adhoc committee on standards for nutritional studies. J Nutrition 107: 1340–1348Google Scholar
  2. 2.
    Artz, WE, Warren, C and R Villota (1989) Twin screw extrusion modification of a corn fiber and corn starch co-extrudate. J Food Sci (in press)Google Scholar
  3. 3.
    Bjorck, I and Asp, NG (1983) The effects of extrusion cooking on nutritional value—a literature review. J Food Eng 2: 281–308Google Scholar
  4. 4.
    Bjorck, I., Nyman M and Asp, NG (1984) Extrusion cooking and dietary fiber: effects on dietary fiber content and on degradation in the rat intestinal tract. Cereal Chem 61(2): 174–179Google Scholar
  5. 5.
    Cheftel, JC (986) Nutritional effects of extrusion-cooking. Food Chem 20: 263–283Google Scholar
  6. 6.
    Omaye, ST and Chow, FI (1983) High fiber breads and breakfast cereals: effect on rat growth and selected vitamin bioavailability. Nutr Rep Inter 28(2): 295–304Google Scholar
  7. 7.
    Pike, R and Brown, M (1984) “Nutrition, an Intergrated Approach”. Chap 6. 3rd ed. John Wiley and Sons (pub). New York, NYGoogle Scholar
  8. 8.
    Sandberg, A-S, Andersson, H, Kivisto, B and Sandstrom B (1986) Extrusion cooking of a high-fibre cereal product. Brit J Nutrition 55: 245–254Google Scholar
  9. 9.
    Siljestrom, M, Westerlund, E, Bjorck, I, Holm, J, Asp, N-G and Theander, O (1986) The effects of various thermal processes on dietary fiber and starch content of whole grain wheat and white flour. J Cereal Sci 4: 315–323Google Scholar

Copyright information

© Kluwer Academic Publishers 1990

Authors and Affiliations

  • William E. Artz
    • 1
  • Cathryn C. Warren
    • 1
  • John W. ErdmanJr.
    • 1
  • Ricardo Villota
    • 1
  1. 1.Department of Food ScienceUniversity of IllinoisUrbanaUSA

Personalised recommendations