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
Gumul D. , Korus J. , Achremowicz B. 2007. INFLUENCE OF EXTRUSION PARAMETERS ON NUTRITIONAL AND NON-NUTRITIONAL COMPONENTS OF NEW RYE CULTIVARS, EJPAU 10(1), #24.
Available Online: http://www.ejpau.media.pl/volume10/issue1/abs-24.html

INFLUENCE OF EXTRUSION PARAMETERS ON NUTRITIONAL AND NON-NUTRITIONAL COMPONENTS OF NEW RYE CULTIVARS

Dorota Gumul1, Jarosław Korus1, Bohdan Achremowicz2
1 Department of Carbohydrates Technology, Agricultural University of Cracow, Poland
2 Department of Carbohydrate Technology, University of Agriculture in Cracow, Poland

 

ABSTRACT



The aim of present work was to asses the influence of extrusion parameters on content of the following nutritional components: protein, lipids, sugars, starch, ash and minerals and also non-nutritional compounds (soluble and non-soluble fraction of dietary fibre, including pentosans and inositol phosphates) in grains of three cultivars of rye: Amilo, Rostockie and Agrikolo. The materials were extrudates from rye grains obtained from three cultivars. The present study determined the chemical composition (nutritional and non-nutritional components) of rye extrudates. Effect of extrusion process was lowering the protein content. The decrease of this component was lower, when higher (20%) initial material moisture was applied than lower (14%). Application of higher moisture of raw material (20%) and lower extrusion process temperature (120°C) negatively influenced on lipids content in rye extrudates. Higher amount of ash was found in rye extrudates obtained at temperature 180°C independently of raw material moisture. The amount of particularly of mineral components depends on parameters of extrusion and rye cultivars. Steeping of rye grains up to 20% and application of lower extrusion temperature (120°C) caused smaller losses in starch content and less intensive increase of sugars during this process. It was noted, that during extrusion of rye grains proportion among soluble and non-soluble fraction of dietary fibre changed in favor of the first one. The effect of extrusion process of rye grains was lowering in content of InsP6 by 13-98% in comparison to raw material. Independently of rye cultivars extrudates were characterized by significant amount of InsP3-5, that were not presented in raw material.

Key words: chemical composition, dietary fibre, inositol phosphates, rye extrudates.

Dorota Gumul
Department of Carbohydrates Technology,
Agricultural University of Cracow, Poland
Balicka 122, 30-149 Cracow, Poland
Phone: (+48 12) 662 47 71
Fax: (+48 12) 662 47 47
email: rrgumul@cyf-kr.edu.pl

Jarosław Korus
Department of Carbohydrates Technology,
Agricultural University of Cracow, Poland
Balicka 122, 30-149 Cracow, Poland
ph./fax: (+48 12) 662 47 47
email: rrkorus@cyf-kr.edu.pl

Bohdan Achremowicz
Department of Carbohydrate Technology,
University of Agriculture in Cracow, Poland
Balicka 121, 30-149 Cracow, 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.

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