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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국식품영양과학회 Journal of Food Science and Nutrition Journal of Food Science and Nutrition Vol.4 No.3
- 발행연도
- 1999.9
- 수록면
- 159 - 162 (4page)
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초록· 키워드
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The purpose of this research was to study the effects of initial moisture levels and extrusion temperatures on dietary fiber, nitrogen solubility index, available lysine, and the in vitro protein digestibility of extruded oat products. The dehulled grains were ground in a Brabender Quadrumat Senior mill and the coarse fraction, with higher crude protein, lipids and dietary fiber were conditioned to various moisture levels (15.5~25.5%) and extruded in a Brabender single-screw laboratory extruder. The extrudates showed a higher amount of soluble dietary fiber (8.14%) than in the raw material. However, the extrusion process affected the nutritional value of the protein due to a decrease in available lysine with increased temperature. The in vitro protein digestibility was unaffected by initial moisture levels and the extrusion temperatures examined.
목차
Abstract
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
ACKNOWLEDGEMENTS
REFERENCES
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UCI(KEPA) : I410-ECN-0101-2009-511-018075164