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首页> 外文期刊>日本食品科学工学会誌 >Preparation of co-extruded flours using germinated brown rice and barley and its antihypertensive effect (research on development for applications of germinated brown rice Part II).
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Preparation of co-extruded flours using germinated brown rice and barley and its antihypertensive effect (research on development for applications of germinated brown rice Part II).

机译：用发芽的糙米和大麦制备共挤面粉及其抗高血压作用（发芽糙米的应用开发研究第二部分）。

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摘要

A mixture of germinated brown rice and germinated barley (A) and a mixture of germinated brown rice and germinated barley and beer yeast (B) were purified using a twin-screw extruder to develop a high biofunctional powder. Through extrusion under high temperature and high pressure, fine granular distribution of the extrudates and suppression of bacterial growth were observed. An increase in fatty acid contents during storage was inhibited, whereas digestibility was enhanced. The extrudates A and B contained higher phytic acid, inositol, ferulic acid and dietary fibres as compared to the germinated brown rice. In a feeding test using SHR rats, antihypertensive effects were observed for extrudate B. As for a panel test of bread which contained 30% of the combined extrudate powder, extrudate A bread was significantly superior to bread prepared from 100% flour, in terms of texture (P<0.05) and sweetness (P<0.05). Compared with germinated brown rice, the biofunctionality was significantly higher in mixtures A and B.
机译：使用双螺杆挤出机纯化发芽的糙米和发芽的大麦的混合物（A）以及发芽的糙米和发芽的大麦和啤酒酵母的混合物（B），以开发高生物功能的粉末。通过在高温高压下挤出，观察到挤出物的细小颗粒分布和细菌生长的抑制。储存期间脂肪酸含量的增加受到抑制，而消化率提高。与发芽的糙米相比，挤出物A和B含有更高的植酸，肌醇，阿魏酸和膳食纤维。在使用SHR大鼠的进食测试中，观察到挤出物B的降压作用。对于包含30％混合挤出物粉末的面包的面板测试，挤出物A的面包明显优于由100％面粉制成的面包。质地（P <0.05）和甜度（P <0.05）。与发芽糙米相比，混合物A和B中的生物功能明显更高。

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