No abstract

The results show the great potential of the extrusion process as an effective pretreatment for disruption the lignocelluloses of corn fiber, leading to conversion of cellulose to glucose and hemicelluloses to SAX and isolation of corn fiber gum.

Summary Germinated wheat and barley were extruded with a pilot‐scale corotating twin‐screw extruder under different barrel temperatures (100 and 120 °C), feed moisture content (30 and 35%) and CO2 injection. The effect of germination, barrel temperature, feed moisture content and CO2 injection on physical properties, proximate composition, γ‐aminobutyric acid, β‐glucan, phytic acid and protease activity was investigated. Results indicated that the barrel temperature, moisture content and CO2 injection significantly affected water absorption index (WAI), water‐soluble solid index (WSI), specific length, expansion ratio, bulk density, mechanical properties and colour of all extruded products (P < 0.05). Extrusion process significantly decreased γ‐aminobutyric acid and protease activity in extruded germinated wheat (EGW) and barley (EGB) products (with and without CO2 injection). However, extrusion process (with and without CO2 injection) increased β‐glucan in EGB and decreased phytic acid in EGW. The content of proximate composition, γ‐aminobutyric acid, β‐glucan, phytic acid and protease activity was slightly affected by CO2 injection.

No abstract

Carrot powder and cornmeal were extruded at ratios of 0:100, 10:90, and 20:80 with and without CO injection at die temperatures of 80, 100, and 120 °C. The effects of the composition of the extrudate, die temperature, and CO injection on physicochemical and antioxidant properties of extruded products were studied. The results showed that die temperature had a significant effect on expansion ratio (ER), specific length, piece density, color, water absorption index (WAI), and water solubility index (WSI) ( < 0.05). The injection of CO significantly affected the ER, WAI, WSI, lightness, redness, microstructure, total phenolic content, and the 2,2-diphenyl-1-picrylhydrazyl radical-scavenging activity of extrudates ( < 0.05). Increasing the proportion of carrot powder in extrudates resulted in better antioxidant properties and higher levels of crude ash, crude fat, crude protein, and redness; however, it resulted in lower WAI, lightness, and yellowness ( < 0.05). The study demonstrated that extrusion with CO injection and addition of carrot powder may improve the nutritional quality and structure-forming ability of extrudates.