During rice milling process, the bran is removed as well as most vitamins and minerals [28]. So it is
expected a low content of vitamin B complex in rice flour. Water soluble vitamins, such as thiamin and
riboflavin, are sensible to high temperature. The extrusion and baking processes might also have reduced
vitamin B concentration in cookies. When flour had more beans in the mixture, the thiamin content was
higher, especially when using whole bean grains. The increase of rice and whole bean mixed flour on
cookies formulation practically kept the vitamin B contents when compared to the control sample. When
peeled beans were applied it was observed a slightly decrease of thiamine content in cookies. There was
no tannin content detected in the final products and the level of phytate was very low with no significant difference between products (Table 2). This observation indicates that extrusion process contributed to
reduce anti-nutritional factors. The low concentrations of phytic acid and phenolic compounds may have
positive effects on human health with a protection or prevention action against cancer and some heart
diseases [29, 30].
During rice milling process, the bran is removed as well as most vitamins and minerals [28]. So it isexpected a low content of vitamin B complex in rice flour. Water soluble vitamins, such as thiamin andriboflavin, are sensible to high temperature. The extrusion and baking processes might also have reducedvitamin B concentration in cookies. When flour had more beans in the mixture, the thiamin content washigher, especially when using whole bean grains. The increase of rice and whole bean mixed flour oncookies formulation practically kept the vitamin B contents when compared to the control sample. Whenpeeled beans were applied it was observed a slightly decrease of thiamine content in cookies. There wasno tannin content detected in the final products and the level of phytate was very low with no significant difference between products (Table 2). This observation indicates that extrusion process contributed toreduce anti-nutritional factors. The low concentrations of phytic acid and phenolic compounds may havepositive effects on human health with a protection or prevention action against cancer and some heartdiseases [29, 30].
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