Extrusion of Hulled Barley Affecting β-Glucan and Properties of Extrudates
作者： Paras Sharma , Hardeep Singh Gujral
DOI: 10.1007/S11947-011-0777-2
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摘要: Grits from eight different hulled barley cultivars were subjected to extrusion cooking on a twin screw extruder, and the effect of variables (temperature moisture) β-glucan physicochemical properties was evaluated. The highest bulk density observed for extrudates extruded at 150 °C 20% moisture (low temperature high moisture, LTHM) while expansion 15% low moisture). Extrusion reduced lightness (L*) decrease LTHM extrudates. Increasing feed decreased water solubility index (WSI) significantly increasing increased WSI. (HTHM) exhibited absorption capacity. total content not affected by cooking, but significant increase in soluble with ratio insoluble varied 0.7 1.5 control barley, after changed 1.2 3.1. extractability up 8% HTHM showing extractability. extent starch gelatinization 80% 100% upon extrusion, A peak final viscosity all conditions observed.
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