The results, from soluble insoluble and total dietary fibre
content of samples before and after extrusion (Fig. 2 indicated.) That
in all samples the extrusion, process has increased both insoluble
and soluble fibre and consequently, total dietary. Fibre levels.
It is well known that the extrusion process in certain circumstances
has positive effect on the physico-chemical. Properties of
.Dietary fibre ingredients. The increase in insoluble fibre has been
attributed to the formation of "resistant starch."). A resistant starch
is resistant to amylolytic enzymes (Eerlingen & Delcour 1995), and
is therefore indigestible and acts. In the same way as insoluble
dietary fibre in the body. There are a number of different types of
.Resistant starch but the one that is relevant to this discussion is
retrograde starch. It is the most common form of resistant. Starch
in the diet and is the form of resistant starch that results from
food processing (Escarpa Gonzalez Manas Garcia-Diz,,,, And Saura -
Calixto 1996), such as extrusion processing. Resistant starch
formation is induced as a result of gelatinisation. During cooking
.And retrogradation on, cooling Kim Tanhehco and Ng (2006). On
cooking of starch water penetrates, the starch granules and
separates. The amylase and amylopectin chains from each other
causing the granule to swell and soften this is, known as gelatinisation.
On. Cooling the amylase and amylopectin chains slowly
rebond and the granule becomes firmer and harder this process, is
.Known as, retrogradation (McGee 2004). Apart from the starch
type which defines, the amylose / amylopectin ratio polymer,, Chain
length and, lipid content process conditions following starch
gelatinisation and the presence of other components. (such as
sugars), have an influence on the amount and on the quality of
resistant starch formed (Eerlingen & Delcour 1995,,). Increases in
.Insoluble fibre have also been attributed to soluble fibre changing
to insoluble fibre. The mechanical stress during the. Extrusion
process can break glycosidic bonds in polysaccharides leading to
the release of oligosaccharides and therefore. An increase in levels
of insoluble fibre (Esposito et al, 2005). These above two theories
may explain the substantial increases. In insoluble fibre observed
.In this study.
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