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Title of Journal: Food Bioprocess Technol

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Abbravation: Food and Bioprocess Technology

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Springer-Verlag

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DOI

10.1016/0079-6611(65)90033-9

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1935-5149

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Extrusion of Hulled Barley Affecting βGlucan and

Authors: Paras Sharma Hardeep Singh Gujral
Publish Date: 2012/01/17
Volume: 6, Issue: 6, Pages: 1374-1389
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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 βglucan 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 βglucan content was not affected by extrusion cooking but a significant increase in soluble βglucan was observed with the highest in high temperature low moisture extrudates The ratio of soluble to insoluble βglucan varied from 07 to 15 in the control barley but after extrusion cooking the ratio was changed from 12 to 31 The βglucan 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

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