Effects of Twin-screw Extrusion Processing on the Contents of Water-soluble Pentosans(WSP)in Barley Flour

Abstract

Abstract: The effects of twin -screw extrusion processing at different scerw condi tions on the water solubility of pentosans inbarley flours oftwo hul l -less barley cultivars,CDCCandle(a waxy starchbarley)andPhoenix(a regular starch barley),were investigated .Also,the conte nts of WSP(water -soluble Pentosans)at different temperature(30℃,45℃,65℃,and85℃)water were discussed.The contents of WSP 30 (at 30℃temperature water)inextrusion barley flours are more than those innative(not extruded)barley flours.they increased with e xtrusion -moisture and temperature increasing in extruded CDC Candle flour,but decreased with extrusion -temperature incresing i n Phoenix.Analysis oftheratioofara binosetoxylose(A /X)inpentosanshowedadecreasingtren dwithdecreaseofwater solubility in pentosan.Analysis of the chemical compositions of two cul tivar flours showed the contents of t otal dietary fiber,β-glucanand total pentosans innativ e CDCCandle barley flour were more th an those inPhoenix.

Key words: Extrusion -cooking , Dietary fiber , Pentosans

WANG Jin-Hua, Feral Temelli Thava Vansanthan. Effects of Twin-screw Extrusion Processing on the Contents of Water-soluble Pentosans(WSP)in Barley Flour[J]. FOOD SCIENCE, 2002, 23(7): 79-83.

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Effects of Twin-screw Extrusion Processing on the Contents of Water-soluble Pentosans(WSP)in Barley Flour

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