The influence of extrusion process on myo-inositol phosphate content and profile in snacks containing rye bran

Abstract

The analysis of phytates in extrudates containing rye bran was done by a colorimetric method with the Wade reagent. The changes in profiles of myo-inositol phosphates indicate that, although no isomers with positive physiological functions (such as I(1,4,5)P3, I(1,2,3)P3 or I(1,3,4,5)P4) were formed, the beneficial impact of extrusion is the reduction of phytates, as compared to the raw material. The obtained snacks containing rye bran received acceptable to desirable sensory scores.

Keywords::

• extrusion
• rye bran
• myo-inositol phosphates

Declaration of interest: The authors report no conflicts of interest. The authors alone are responsible for the content and writing of the paper.