EJPAU 2007. Obuchowski W. , Chalcarz A. , Paschke H. THE EFFECT OF RAW MATERIAL COMPOSITION ON A SOLUBLE SUBSTANCES CONTENT AS WELL AS THE DIRECTION AND EXTEND OF CHANGES IN SACCHARIDES DURING EXTRUSION PROCESS

Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.

2007
Volume 10
Issue 1

Topic:

Food Science and Technology

ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES

Obuchowski W. , Chalcarz A. , Paschke H. 2007. THE EFFECT OF RAW MATERIAL COMPOSITION ON A SOLUBLE SUBSTANCES CONTENT AS WELL AS THE DIRECTION AND EXTEND OF CHANGES IN SACCHARIDES DURING EXTRUSION PROCESS, EJPAU 10(1), #17.
Available Online: http://www.ejpau.media.pl/volume10/issue1/abs-17.html

THE EFFECT OF RAW MATERIAL COMPOSITION ON A SOLUBLE SUBSTANCES CONTENT AS WELL AS THE DIRECTION AND EXTEND OF CHANGES IN SACCHARIDES DURING EXTRUSION PROCESS

Wiktor Obuchowski¹, Aleksandra Chalcarz², Hanna Paschke²
¹ Institute of Food Technology of Plant Origin, University of Life Sciences in Poznań, Poland
² Faculty of Food Science and Nutrition, The August Cieszkowski Agriculture University of Poznan, Poland

ABSTRACT

The aim of this study was to evaluate the effect of raw material composition in conditions of gentle extrusion cooking on so-called sugar profiles and the increase of water soluble substances content.

Five samples of extruded potato chips differing in raw material composition were examined. Sugar profiles were determined on the basis of HPLC method.

The results show that during extrusion cooking starch is decomposed into shorter chains, mainly dextrins consisting of 7 to 10 joined glucose molecules. There is no increase in simple sugars (glucose, fructose) and disaccharides (maltose) content. The degradation of starch does not go too far but rather gentle shortening of glucose chains to compounds of lower molecular weight occurs.

Key words: extrusion cooking, sugar profiles, soluble substances, wheat flour, potato flour.

Wiktor Obuchowski
Institute of Food Technology of Plant Origin,
University of Life Sciences in Poznań, Poland
Wojska Polskiego 31, 60-624 Poznań, Poland
Phone: (+48 61) 8487271
email: obuchows@au.poznan.pl

Aleksandra Chalcarz
Faculty of Food Science and Nutrition,
The August Cieszkowski Agriculture University of Poznan, Poland
Wojska Polskiego 31, 60-624 Poznan, Poland

Hanna Paschke
Faculty of Food Science and Nutrition,
The August Cieszkowski Agriculture University of Poznan, Poland
Wojska Polskiego 31, 60-624 Poznan, Poland

Responses to this article, comments are invited and should be submitted within three months of the publication of the article. If accepted for publication, they will be published in the chapter headed 'Discussions' and hyperlinked to the article.