Effects of Extrusion and Enzyme Treatment on Characteristics of Whole Grains

압출성형 및 효소처리가 전곡립의 특성에 미치는 효과

  • Shin, Hae-Hun (Division of Foodservice Industry, Baekseok College) ;
  • Park, Bo-Sun (Department of Biomaterials Science and Engineering, Yonsei University) ;
  • Lee, Sun-Hee (Department of Biomaterials Science and Engineering, Yonsei University) ;
  • Kim, Young-Sook (Department of Food and Baking, Yangsan College) ;
  • Hwang, Jae-Kwang (Department of Biomaterials Science and Engineering, Biotechnology, Yonsei University)
  • 신해헌 (백석대학 외식산업학부) ;
  • 박보선 (연세대학교 생물소재공학과) ;
  • 이선희 (연세대학교 생물소재공학과) ;
  • 김영숙 (양산대학 호텔식품제과제빵과) ;
  • 황재관 (연세대학교 생물소재공학과, 생명공학과)
  • Published : 2005.02.28


Extrusion with enzyme treatment improved processing characteristics and physiological activity of whole grains, strongly suggesting industrial potential of whole grains for production of cereal-based functional foods containing activated nutraceuticals. Physicochemical properties of whole grains prepared by extrusion were characterized in terms of vitamin, mineral, and resistant starch contents, gelatinization, and digestibility in comparison with those of raw and roasted grains. Extrusion increased grain gelatinization, with degree of gelatinization in extruded barley being seven times higher than that of raw barley. Extrusion improved digestibility of whole grains in comparison with those of raw and roasted grains. Dispersibility of starch was improved through extrusion, while content of resistant starch decreased. Release of ${\beta}-sitosterol$ present in whole grains increased 13-fold when both extrusion and enzyme treatment were used.


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