title: Extrusion conditions affect chemical composition and in vitro digestion of select food ingredients.
abstract: An experiment was conducted to determine the effects of extrusion conditions on chemical composition and in vitro hydrolytic and fermentative digestion of barley grits, cornmeal, oat bran, soybean flour, soybean hulls, and wheat bran. Extrusion conditions altered crude protein, fiber, and starch concentrations of ingredients. Organic matter disappearance (OMD) increased for extruded versus unprocessed samples of barley grits, cornmeal, and soybean flour that had been hydrolytically digested. After 8 h of fermentative digestion, OMD decreased as extrusion conditions intensified for barley grits and cornmeal but increased for oat bran, soybean hulls, and wheat bran. Total short-chain fatty acid production decreased as extrusion conditions intensified for barley grits, soybean hulls, and soybean flour. These data suggest that the effects of extrusion conditions on ingredient composition and digestion are influenced by the unique chemical characteristics of individual substrates.
authors.affiliation: Department of Animal Sciences, University of Illinois at Urbana-Champaign, Urbana, Illinois 61801, USA.
authors.forename: Jolene M
authors.initials: JM
authors.lastname: Dust
authors.forename: Angela M
authors.initials: AM
authors.lastname: Gajda
authors.forename: Elizabeth A
authors.initials: EA
authors.lastname: Flickinger
authors.forename: Toni M
authors.initials: TM
authors.lastname: Burkhalter
authors.forename: Neal R
authors.initials: NR
authors.lastname: Merchen
authors.forename: George C
authors.initials: GC
authors.lastname: Fahey
mesh_terms: D018554:Avena / Q000737:chemistry; D004043:Dietary Fiber / Q000032:analysis; D004044:Dietary Proteins / Q000032:analysis; D002523:Edible Grain / Q000737:chemistry*; D005511:Food Handling / Q000379:methods*; D001467:Hordeum / Q000737:chemistry; D013025:Glycine max / Q000737:chemistry*; D013213:Starch / Q000032:analysis; D014908:Triticum / Q000737:chemistry; D003313:Zea mays / Q000737:chemistry
chemical_list: D004043:Dietary Fiber; D004044:Dietary Proteins; D013213:Starch