Effect of treatment with alkaline hydrogen peroxide associated with extrusion on color and hydration properties of oat hulls

Brazilian Archives of Biology and Technology

Melicia Cintia Galdeano¹  Maria Victória Eiras Grossmann¹ 

[1] ,Universidade Estadual de Londrina Departamento de Ciências de Alimentos Londrina PR ,Brazil

关键词: Dietary fiber;    oat hulls;    chemical modification;    functional properties;   

DOI  :  10.1590/S1516-89132005000100010

来源: SciELO

【 摘 要 】

An incomplete factorial design with three independent variables at three levels of variation was used to evaluate the effect of the treatment with alkaline hydrogen peroxide concomitant with extrusion on some properties of oat hulls. The independent variables were hydrogen peroxide level, feed moisture and extrusion temperature. The dependent variables were water retention capacity (WRC), swollen volume (SV) and color. The analysis of variance showed that temperature was the most important variable for the hydration properties. The highest values of WRC and SV were obtained when oat hulls were processed in the condition of 7% hydrogen peroxide, 32% feed moisture and 90ºC extrusion temperature. Modified hulls had a WRC 70% higher and SV 55% higher than the untreated material. The instrumental measure of color was conducted to analyze the modifications promoted due to the treatment in this parameter. The highest value of brightness was obtained with 7% hydrogen peroxide. The modifications in the fibers were accompanied indirectly through hydration properties.

【 授权许可】

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