The results from soluble, insoluble

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.

ผลลัพธ์ (อังกฤษ) 2:

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, the 1,995th) 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 Starch resistant.
in The Form of Diet and is resistant Starch The results from that.
Food processing (Escarpa, Gonzalez, Manas, Garcia-Diz and Saura-.
Calixto, the 1996th) Such As extrusion processing. Resistant Starch
Formation is induced during Gelatinisation As a Result of Cooking.
and retrogradation on cooling Kim, Tanhehco and Ng (2,006). 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, in 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 Stress during mechanical extrusion The
Process Can Bonds Break in glycosidic polysaccharides Leading to.
The release of oligosaccharides and Therefore an increase in levels.
of insoluble Fibre (Esposito et AL., 2005th). These Two theories above
May Explain The substantial Increases in insoluble Fibre observed.
in this Study.