The present research had as objective to study the effects of moisture and extrusion temperatures on the oxidative stability of oat fine (< 532 mm) milling products. The oat caryopsis were ground in a Brabender mill and separated in two fractions, coarse over 532 mm and fine less than 532 mm. The fine fraction, with higher amount of starch and low amount of crude protein, lipids and dietary fiber content when compared to oat coarse milling products was conditioned to moisture levels (15.5-25.5 %) and extruded in a simple one-screw Brabender laboratory extruder (C/D = 20:1). The conditions of extrusion were compression ratio 3:1, screw speed of 100 rpm, a die of 6 mm in diameter and temperatures between 77.6 and 162.4 °C in the 2nd and 3r...
Oats are a good source of protein and dietary fibre, especially β-glucan. Due to the health benefits...
Harvested naked oat is not completely hulless. Hull content of various cultivars ranged between one ...
Grain protein fractions have great potential as ingredients that contain high amounts of valuable nu...
The present research had as objective to study the effects of moisture and extrusion temperatures on...
The present research had as objective to study the effects of moisture and extrusion temperatures on...
The objective of the present research was to study the effects of extrusion cooking on oxidative sta...
The purpose of this research was to study the effects of initial moisture levels and extrusion tempe...
The effects of extrusion temperature, screw speed and specific mechanical energy (SME) on reorganisa...
Extrusion is an effective method for the production of healthier snack foods, such as oat fibre prod...
Research interest in oats has focussed on their nutritional value, but there have been few studies o...
Product quality is an important determinant of consumer acceptance. Consistent oat flake properties ...
The shelf life of processed oat products and the usability of oats in modern food formulations are i...
Three batches of oats were extruded under four combinations of process temperature (150 or 180 °C) a...
The shelf life of processed oat products and the usability of oats in modern food formulations are i...
A dry milling strategy has been developed for separating oats into bran-rich and starch-rich fractio...
Oats are a good source of protein and dietary fibre, especially β-glucan. Due to the health benefits...
Harvested naked oat is not completely hulless. Hull content of various cultivars ranged between one ...
Grain protein fractions have great potential as ingredients that contain high amounts of valuable nu...
The present research had as objective to study the effects of moisture and extrusion temperatures on...
The present research had as objective to study the effects of moisture and extrusion temperatures on...
The objective of the present research was to study the effects of extrusion cooking on oxidative sta...
The purpose of this research was to study the effects of initial moisture levels and extrusion tempe...
The effects of extrusion temperature, screw speed and specific mechanical energy (SME) on reorganisa...
Extrusion is an effective method for the production of healthier snack foods, such as oat fibre prod...
Research interest in oats has focussed on their nutritional value, but there have been few studies o...
Product quality is an important determinant of consumer acceptance. Consistent oat flake properties ...
The shelf life of processed oat products and the usability of oats in modern food formulations are i...
Three batches of oats were extruded under four combinations of process temperature (150 or 180 °C) a...
The shelf life of processed oat products and the usability of oats in modern food formulations are i...
A dry milling strategy has been developed for separating oats into bran-rich and starch-rich fractio...
Oats are a good source of protein and dietary fibre, especially β-glucan. Due to the health benefits...
Harvested naked oat is not completely hulless. Hull content of various cultivars ranged between one ...
Grain protein fractions have great potential as ingredients that contain high amounts of valuable nu...