Barley Extrudates Research Articles

Enrichment in Different Health Components of Barley Flour Using Twin-Screw Extrusion Technology to Support Nutritionally Balanced Diets.

Due to its good dietary role, barley has attracted a growing amount of interest for the manufacture of functional foods in recent years. In barley, a number of bioactive components, including as phenolic compounds, have been discovered, and barley extrudates could be used to formulate various processed foods, including ready-to-eat cereals, baby, and pet foods and support nutritionally balanced diets. This study was conducted to investigate the effect of extrusion processing on resistant starch (RS), glycemic index (GI), and antioxidant compounds of barley flour. The L* and ΔE values of barley flours decreased significantly (p < 0.05) after extrusion is done at 150 and 180°C. The a* and b* values, however, increased after extrusion. Extrusion increased antioxidant activity (AOA), metal chelating activity (MCA), and ABTS+ scavenging activity, whereas total phenolic content (TPC) and total flavonoids content (TFC) decreased. Barley extrudates at 150 and 180°C showed decreased TPC by 16.4–34.2% and 23.4–38.1%. Moreover, improved RS and reduced GI values were recorded for barley extrudates as compared to barley non-extrudates. Therefore, extrusion of barley could be an alternative to produce pregelatinized barley flour with improved RS low GI values and improved antioxidant potential.

Effect of extrusion conditions on the physical properties of desi chickpea-barley extrudates and quality attributes of their resulting flours.

In this study, response surface methodology (RSM) was used to evaluate the effect of extrusion conditions on physical properties of chickpea:barley extrudates (60:40), and the resulting protein quality of their flours. Barrel temperature (150-170°C) and moisture content (16-20%) were chosen as independent variables to generate a central composite design. Hardness, expansion index, bulk density, and protein quality were analyzed as responses parameters. Expansion was found to be higher at lower temperatures and higher moisture for the 60:40 chickpea:barley blend; bulk density became reduced with increased moisture; and hardness was found to increase at higher temperatures and lower moistures. The protein quality of their resulting flours was found to be greater at moisture contents higher than 16%. The composition, protein quality, and functional attributes were also examined for raw and precooked flours of chickpea, barley, and their blend at the center point of the RSM design (18% moisture, 160°C). Extrusion also leads to improved water hydration capacities and reduced viscosities for precooked individual and blended flours relative to the raw. Moreover, extrusion also led to improved protein quality in the chickpea and chickpea-barley blend, but not the individual barley flour.

Hulled varieties of Barley showed better expansion characteristics compared to hull‐less varieties during twin‐screw extrusion

AbstractBackground and objectivesConsumption of food barley is increasing due to its health and nutritional benefits. Whole grain flours of two hulled barley varieties, Lyon and Muir, and three hull‐less barley varieties, Havener, 09WA‐265.12, and Meg's Song, were extruded with a co‐rotating twin‐screw extruder. The impacts of feed moisture, screw speed, and die temperature on functional properties of extrudates were investigated.FindingsExpansion ratio (ER) of barleys was slightly lower compared to the reported numbers for cereals such as corn. Hulled varieties showed significantly higher ER compared to the hull‐less varieties. Havener was the only hull‐less variety having comparable ER with hulled varieties and moderate levels of ß‐glucan. ER correlated positively with water solubility index (r = 0.680, p &lt; 0.01), specific mechanical energy (r = 0.633, p &lt; 0.01), and negatively with unit density (r = −0.729, p &lt; 0.01).ConclusionsHulled varieties are better suited for extrusion expansion. Feed moisture and die temperature had a strong influence on expansion, while screw speed showed marginal effects.Significance and noveltyUnderstanding the properties of hulled and hull‐less barley extrudates will enable process industry to utilize them for the development of novel extruded foods, while taking advantage of their nutritional values.

Optimisation and studies on lentil and pumpkin incorporated barley extrudates

Optimisation and studies on lentil and pumpkin incorporated barley extrudates

Influence of the extrusion parameters on the physical properties of chickpea and barley extrudates.

In this research, the effects of extrusion processing [exit-die temperature (120-150°C), moisture content (20-24% wet basis), and screw speed (260-340 rpm)] on the specific mechanical energy and physical properties (expansion ratio, bulk density, and hardness) of desi chickpea and hullless barley extrudates were estimated using response surface methodology. Exit-die temperature and feed moisture content, as well as the interaction between them were the factors that affected the product responses the most. Significant correlation was found between the hardness and bulk density (positive), hardness and expansion ratio (negative), and bulk density and expansion ratio (negative) for both chickpea and barley extrudates. Desirable characteristics (high expansion, low bulk density, and hardness) for chickpea were obtained at high exit-die temperature, relatively high moisture, and high screw speed. As for the barley extrudates, high exit-die temperature, low moisture, and moderate to high screw speed were identified as optimal.

Collet and cooking extrusion change the soluble and insoluble β-glucan contents of barley

This study investigated the effects of extrusion types (collet and cooking) and parameters (moisture content, screw speed and temperature) on the β-glucan content of barley and the impact of β-glucan content on starch digestibility. The results demonstrated that extrusion significantly reduced the total β-glucan (TBG) content of barley as a raw material, but the differences in TBG from extrudates obtained using different extrusion parameters were not significant. Extrusion at high moisture content, as in cooking extrusion, increased SBG, whereas extrusion at low moisture content, as in collet extrusion, lowered SBG. The regression coefficients revealed that the most significant extrusion parameters affecting SBG and IBG content in barley extrudates were feed moisture content for collet extrusion and screw speed for cooking extrusion. The in vitro digestion analysis demonstrated that collet and cooking extrudates containing high amounts of SBG revealed the highest slowly digestible starch (SDS) content. In conclusion, different extrusion types and parameters exhibited more pronounced effects on the SBG and IBG content than on the TBG content, and higher SBG content implies higher SDS content.

Effects of process variables and addition of polydextrose and whey protein isolate on the properties of barley extrudates

SummaryExtrusion cooking is commonly used in the production of snacks. In the present study, extrudates were prepared using barley flour alone and with the addition of either polydextrose (PD) or whey protein isolate (WPI) and both PD and WPI. Independent process variables were water content of the mass (17%, 20% and 23%), screw speed (200, 350 and 500 rpm) and temperature of section 6 and die (110, 130 and 150 °C). Expansion, hardness, water content, porosity and chemical composition of the extrudates were analysed. Highly porous and expanded snack products with high dietary fibre and protein contents were obtained from barley flour and WPI when water content of mass was 17%, screw speed 500 rpm and temperature of section 6 and die 130 °C. Barley flour alone or with PD resulted in hard and non‐expanded extrudates. Expansion of extrudates was statistically significantly increased with decreasing water content of the mass and increasing screw speed in all trials.

Optimization of weaning mix based on malted and extruded pearl millet and barley.

Weaning mix was developed using extrudates of plain and malted pearl millet (Pennisetum typhoides) and barley (Hordeum vulgare) flour. Central composite rotatable design (CCRD) with four independent variables PME (pearl millet extrudates), PMME (pearl millet malt extrudates), BE (barley extrudates), BME (barley malt extrudates) at five level and five dependent variables, i.e. lightness, peak viscosity (PV), water solubility index (WSI), water absorption index (WAI) and overall acceptability (OAA) scores, were used to conduct the experiments. Highly acceptable weaning mix was obtained by combining optimized ingredients with constant level of skim milk powder (SMP) 25%, WPC-70 5%, sugar 6% and refined vegetable oil 4ml 100g(-1) mix. The optimized level of ingredients was PME 20.77%, PMME 7.39%, BE 20.99%, BME 6.53% with 81.3% desirability. The nutrient content of optimized weaning mix was in accordance with the standards specified by PFA, 2004.

Effect of screw configuration and raw material on some properties of barley extrudates

Twin-screw extrusion was performed to evaluate the potential use of barley grits and barley flour for expanded snack foods. The 2 × 2 factorial design had two levels of raw material (barley grits and barley flour) and two levels of screw configuration severity (medium and severe). The experimental responses were the following extrudate properties: specific mechanical energy (SME), expansion (SEI), bulk density, water absorption index (WAI), hardness, breaking strength and color. Means of the responses were significantly different for all responses except bulk density and WAI with respect to screw configuration. For raw material, the means of the responses were significantly different for all responses except SEI and WAI. Barley flour extrudates produced by severe screw configuration had significantly lower SME than barley grits extrudates. Severe screw configuration produced more expanded product with low bulk density than that of medium screw configuration. Correlations were found between product responses.

Dietary Fiber-Rich Barley Products Beneficially Affect the Intestinal Tract of Rats

The objective of this study was to investigate the effects of barley-rich diets in the intestinal tract of rats. Four test groups (A-D) of 10 young male Wistar rats were fed diets containing 50 g/100 g barley extrudates (A, B and D) or mixtures (C) for 6 wk; the control diet contained no barley. The barley-containing supplements in the test diets were: A = cultivar "HiAmi"; B = "HiAmi" and "Prowashonupana" (50:50); C = "Prowashonupana" and Novelose (50:50); D = "Prowashonupana" and amylose from maize (60:40). These supplements contained 7-12 g/100 g beta-glucan and 7-24 g/100 g resistant starch. Additionally, 5 g microcrystalline cellulose/100 g was present in all diets. Carbohydrate utilization (indirect calorimetry) was lower (P < 0.05) in rats fed the barley-containing diets C or D than in the controls. In the test groups, the following differences from the controls were found: greater food intake in the last 2 wk (P < 0.05); increased weight gain in wk 6 (P < 0.05); greater mass of the ceca (groups B-D; P < 0.05) and colons (P < 0.001) as well as masses of cecal (groups C and D; P < 0.01) and colon contents (P < 0.001); greater concentrations of resistant starch in cecal and most of the colon contents (P < 0.05); and more beta-glucan in the small intestine, cecum and colon (P < 0.05). The numbers of coliforms and Bacteroides were lower than in the controls in groups B-D and those of Lactobacillus were greater in all test groups (P < 0.05). Short-chain fatty acids (SCFA) were higher in the cecal contents of the test groups (> or = 800 micro mol/g DM; P < 0.001) compared with the controls ( approximately 200 micro mol/g DM). Similarly, SCFA were higher in colon and feces of the test groups. The concentrations of excreted bile acids increased up to 30% during the feeding period. The proportions of secondary bile acids were lower and the amounts of neutral sterols (P < 0.001) were greater in feces of rats fed the barley-containing diets for 6 wk than in the controls. Diets containing more soluble macromolecular dietary fibers such as beta-glucans affected the excretion of bile acids and neutral sterols the most, whereas the fermentation of dietary fiber, including resistant starch, influenced the steroids in feces. These results suggest that dietary fiber-rich barley-containing diets have beneficial physiologic effects.

In situ incubation sequence and its effect on degradation of food components when measured in the caecum of ponies

Abstract Three experiments were conducted to investigate the effect of bag incubation sequence on the degradation of food components in situ in the caecum of mature, caecally fistulated Welsh-cross pony geldings (mean live weight 278 kg) offered hay ad libitum. In experiment 1 a fibre-based commercial horse concentrate was incubated in situ using a forward (3, 5, 16, 8, 24, 48 h) or reverse (48, 24, 8, 16, 5, 3 h) incubation sequence. Dry matter (DM), crude protein (CP), neutral-detergent fibre (NDF) and acid-detergent fibre (ADF) degradation coefficients and calculated effective degradability (ED) values were determined. In experiment 2 unmolassed sugar-beet pulp (USBP), hay cubes (HC), soya hulls (SH) and a 2: 1 mixture of oat hulls: naked oats (OHNO) were incubated in situ as for experiment 1. In experiment 3 unprocessed barley (UB), micronized barley (MB), extruded barley (EB) and dehydrated grass (DHG) were incubated in situ according to slightly different forward or reverse incubation sequences of (2, 4, 6, 12, 8, 24, 48 h) and (48, 24, 8, 4, 12, 6, 2 h) respectively. In experiments 2 and 3 only DM degradation parameters were studied. Of the three starch-based foods studied in experiment 3 (UB, MB and EB), incubation sequence did not significantly P &gt; 0·05) affect any of the degradation parameters examined. Conversely however, of the six fibre-based foods which were examined across the three experiments, incubation sequence did significantly P &lt; 0·05) affect in situ degradation parameters in the commercial horse concentrate in experiment 1, the SH food in experiment 2 and the DHG food in experiment 3. Depending on the food or food constituent studied (i.e. DM, CP, NDF or ADF) degradation coefficients a, b, c and a + b along with ED values calculated at fractional outflow rates of 0·05 and 0·025 could all be statistically different CP &lt; 0·05) according to whether a forward or reverse incubation sequence was used. It is postulated that this effect is related to the basic digestive physiology of the equine caecum which is small, digesta passage rate through it is fast and digesta volumes can vary considerably. These factors may interact to create a considerable degree of non-uniformity within the caecal digesta pool in which in situ bags are incubated. Consequently, it is recommended that in future in situ experiments in the equine hindgut, animals are offered ad libitum diets in an attempt to minimize variation within the caecum. It is also recommended that in situ experimental protocols incorporate more than one incubation sequence when the degradation parameters of fibrous foods are studied in equids.

In situ degradation of crude protein in physically processed barley, maize and peas in the caecum of ponies

Little information is available on how physical processing of cereals affects crude protein (CP) degradation dynamics in equines. In two experiments the effects of two physical processing methods (micronisation and extrusion) on in situ degradation of CP in barley, maize and peas in the caecum of ponies were investigated.In experiment 1, three caecally-fistulated mature Welsh-cross pony geldings (approx. LW 270kg) were used whilst two of these ponies were used in experiment 2. In both experiments ponies were offered ad libitum grass hay plus minerals. Incubation bags (monofilament polyester, 6.5 x 20cm, 41μm pores, 16mg/cm2 sample size) contained either unprocessed barley (UB), micronised barley (MB) or extruded barley (EB) (experiment 1) and either unprocessed maize (UM), micronised maize (MM), extruded maize (EM), unprocessed peas (UP), micronised peas (MP) or extruded peas (EP) (experiment 2).

In vivo apparent digestibility in ponies given rolled, micronised or extruded barley

Processed cereals are used routinely in diets for equines but little information is available on how physical processing affects the digestibility of cereals in equines. This study examines the effects of three physical processing methods (rolling, micronisation and extrusion) on the in vivo apparent digestibility of barley fed to ponies.Three mature caecally-fistulated Welsh-cross pony geldings, (LW 284kg ± 3.8kg) were used in a 3 x 4 incomplete latin square changeover design experiment consisting of four 21 day periods. Each period comprised a sixteen day adaptation phase and a five day recording phase when apparent digestibility in vivo was determined. Ponies were offered 4kg dry matter (DM) per day of either 100% hay cubes (HC) or one of three diets consisting of a 50:50 barley:hay cubes mix. The barley in the mixed diets was either rolled barley (RB), micronised barley (MB) or extruded barley (EB). Diets were offered in 2 equal meals per day fed at 09:00 and 17:00 hours respectively.

Effect of physical processing on in situ degradation of barley in the caecum of ponies

Cereal grains are often subjected to physical processing before being fed to equids. However, little information is available on how physical processing of cereals affects degradation dynamics in equids. This experiment examines the effect of two physical processing methods (micronisation and extrusion) on in situ degradation of barley in the caecum of poniesThree caecally fistulated mature Welsh-cross pony geldings (approx. LW 270kg) were offered ad libitum grass hay plus minerals. Incubation bags (monofilament polyester 6.5 x 20cm, 41μm pores, 16mg/cm2 sample size) containing either unprocessed barley (UB), micronised barley (MB) or extruded barley (EB) were incubated in the caecum for fixed times according to both a forward (0, 2, 4, 6, 12, 8, 24, 48h) and reverse (48, 24, 8, 4, 12, 6, 2, 0h) incubation sequence. For each feedstuff residues from each time were bulked within pony and across incubation sequence for subsequent analysis of dry matter (DM) and starch (STC). Degradation profiles were fitted to the DM and STC disappearance data according to Ørskov and McDonald (1979).

Effect of physical processing on in situ degradation of barley in the caecum of ponies

Cereal grains are often subjected to physical processing before being fed to equids. However, little information is available on how physical processing of cereals affects degradation dynamics in equids. This experiment examines the effect of two physical processing methods (micronisation and extrusion) on in situ degradation of barley in the caecum of poniesThree caecally fistulated mature Welsh-cross pony geldings (approx. LW 270kg) were offered ad libitum grass hay plus minerals. Incubation bags (monofilament polyester 6.5 x 20cm, 41μm pores, 16mg/cm2 sample size) containing either unprocessed barley (UB), micronised barley (MB) or extruded barley (EB) were incubated in the caecum for fixed times according to both a forward (0, 2, 4, 6, 12, 8, 24, 48h) and reverse (48, 24, 8, 4, 12, 6, 2, 0h) incubation sequence. For each feedstuff residues from each time were bulked within pony and across incubation sequence for subsequent analysis of dry matter (DM) and starch (STC). Degradation profiles were fitted to the DM and STC disappearance data according to Ørskov and McDonald (1979).

Effects of cottonseed meal and cereal grain supplements on intake and utilisation of alkali-treated wheat straw by cattle

Effects of cottonseed meal and cereal grain supplements on intake and utilisation of alkali-treated wheat straw were studied with 45 Friesian heifers (250 kg liveweight) in individual pens. Responses were measured in terms of feed intake and growth rate over 60 days. The basal diet fed ad libitum was coarsely milled wheat straw which was alkali-treated, sprayed with a solution containing urea, sulfur, copper and cobalt and sprinkled with dicalcium phosphate. Animals were also fed 800 g/day of 1 of 5 supplements: cottonseed meal (CSM), whole barley (WB), cracked barley (CB), ammonia-treated whole barley (NB) and extruded barley (EB). Intakes of the basal diet did not differ significantly between groups. Digestible organic matter in dry matter (%) was 53.1, 51.7, 47.2, 47.7, and 48.7 with supplements CSM, CB, WB, NB and EB, respectively; values for CSM and CB were significantly higher than for the other supplements (P&lt; 0.05). Liveweight gains were 891,761,639, 657 and 784 g/day with the respective supplements, and did not differ significantly between CSM, CB and EB. We concluded that CSM did not stimulate intake of roughage more than supplements of barley grain, and that growth of the cattle was limited primarily by intake of energy.