Abstract
Wholemeal barley flour was extruded in a twin-screw extruder under different process conditions and the effects of extrusion on degree of gelatinization, content of starch and dietary fibre as well as the enzymic availability of starch were examined. Although in general starch in extruded samples was highly susceptible to enzymic digestion in vitro, a decrease in starch recovery during enzymic analysis was observed in some samples. The decrease was accompanied by an increase in the fibre fraction. However, this increase did not account for the total starch loss, probably due to formation of undigestible starch fragments too small to precipitate in the 80% ethanol used in the fibre assay.
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