title: The influence of extrusion process on myo-inositol phosphate content and profile in snacks containing rye bran.
abstract: The analysis of phytates in extrudates containing rye bran was done by a colorimetric method with the Wade reagent. The changes in profiles of myo-inositol phosphates indicate that, although no isomers with positive physiological functions (such as I(1,4,5)P3, I(1,2,3)P3 or I(1,3,4,5)P4) were formed, the beneficial impact of extrusion is the reduction of phytates, as compared to the raw material. The obtained snacks containing rye bran received acceptable to desirable sensory scores.
authors: Faculty of Food Technology, University of Agriculture in Krakow, ul. Balicka 122, 30-149 Kraków, Poland. rrhgambu@cyfronet.pl
authors: H
authors: H
authors: Gambuś
authors: A
authors: A
authors: Matusz-Mirlak
authors: R
authors: R
authors: Duliński
authors: R
authors: R
authors: Ziobro
authors: A
authors: A
authors: Golachowski
mesh_terms: D003124:Colorimetry; D003258:Consumer Behavior; D004032:Diet; D002523:Edible Grain / Q000737:chemistry*; D057140:Fast Foods; D005511:Food Handling / Q000379:methods*; D006801:Humans; D007295:Inositol Phosphates / Q000032:analysis*; D007536:Isomerism; D010833:Phytic Acid / Q000032:analysis*; D012434:Secale / Q000737:chemistry*; D012639:Seeds / Q000737:chemistry; D013649:Taste
chemical_list: D007295:Inositol Phosphates; D010833:Phytic Acid