The effect of heat treatment applied to cereals used in dog foods on gelatinization and digestibility of starch
<b>Aim:</b> It is to determine the effects of soaking, cooking in water, extrusion applied to the cereals used in dog foods on the gelatinization and digestibility of starch.<p> <b>Materials and Methods:</b> Barley, wheat, corn, rice, sorghum and oat were used. Milled g...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Selcuk University Press
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| Series: | Eurasian Journal of Veterinary Sciences |
| Subjects: | |
| Online Access: | http://eurasianjvetsci.org/pdf.php3?id=1182 |
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| Summary: | <b>Aim:</b> It is to determine the effects of soaking, cooking in water,
extrusion applied to the cereals used in dog foods on the gelatinization
and digestibility of starch.<p>
<b>Materials and Methods:</b> Barley, wheat, corn, rice, sorghum and
oat were used. Milled grains were soaked with boiling water,
cooked with water for 10 min and 20 min, and extruded. The
heat treated cereals were dried and ground. Dry matter, starch,
gelatinized starch and in vitro starch digestibility analyzes were
performed in all samples.<p>
<b>Results:</b> The amount of starch in the heat treated cereals decreased.
It was found that the richest cereal in terms of starch
is rice and the poorest one is oat. The starch damage was determined
as 4.64% in raw cereals, 30.99-31.83% in cereals
cooked with water and 31.59% in extruded cereals. Heat treatments
increased starch gelatinization by 581%. The highest
gelatinization occurred in the oat. In vitro starch digestibility
was found 14.62 in raw grains, 55.46 after cooking for 10 min
and 72.47 mg maltose/mg starch after extrusion (P <0.05). Heat
treatments increased starch digestibility by 308%. The highest
starch digestibility occurs in the oat and the lowest in rice. There
was not any gelatinized starch ratio difference between the
cooking and extrusion, but starch digestibility was found higher
after the extrusion (P<0.05). Soaking with boiled water was not
effective in increasing starch gelatinization and digestibility.<p>
<b>Conclusion:</b> In similar studies with cereals, it may be advisable
to determine amylopectin, amylose, resistant starch contents,
and feeding experiments. |
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| ISSN: | 1309-6958 2146-1953 |