Extrusion Conditions Affect Chemical Composition and in Vitro Digestion of Select Food Ingredients

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• 作者：Jolene M. Dust ; Angela M. Gajda ; Elizabeth A. Flickinger ; Toni M. Burkhalter ; Neal R. Merchen ; and George C. Fahey ; Jr.
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2004
• 出版时间：May 19, 2004
• 年：2004
• 卷：52
• 期：10
• 页码：2989 - 2996
• 全文大小：61K
• 年卷期：v.52,no.10(May 19, 2004)
• ISSN：1520-5118

文摘

An experiment was conducted to determine the effects of extrusion conditions on chemical compositionand in vitro hydrolytic and fermentative digestion of barley grits, cornmeal, oat bran, soybean flour,soybean hulls, and wheat bran. Extrusion conditions altered crude protein, fiber, and starchconcentrations of ingredients. Organic matter disappearance (OMD) increased for extruded versusunprocessed samples of barley grits, cornmeal, and soybean flour that had been hydrolyticallydigested. After 8 h of fermentative digestion, OMD decreased as extrusion conditions intensified forbarley grits and cornmeal but increased for oat bran, soybean hulls, and wheat bran. Total short-chain fatty acid production decreased as extrusion conditions intensified for barley grits, soybeanhulls, and soybean flour. These data suggest that the effects of extrusion conditions on ingredientcomposition and digestion are influenced by the unique chemical characteristics of individualsubstrates.Keywords: Extrusion; digestion; in vitro; short-chain fatty acids; chemical composition