Effects of explosion puffing on the nutritional composition and digestibility of grains

Figures & data

Table 1. The nutritional composition of grains before and after explosion puffing.

	The nutritional composition of grains (%, db)
	Variety	Moisture	Protein	Fat	Starch	Total sugar
before puffed	Millet	10.41 ± 0.11^a	10.55 ± 0.06	3.80 ± 0.05	74.36 ± 0.15^a	83.09 ± 0.11
	Barley	12.34 ± 0.06^a	12.42 ± 0.07	1.70 ± 0.09	70.48 ± 0.24^a	80.48 ± 0.26^a
	Black rice	14.02 ± 0.09^a	8.21 ± 0.07	2.26 ± 0.04^a	78.07 ± 0.28^a	72.89 ± 0.09^a
	Rice	13.81 ± 0.18^a	6.85 ± 0.07	1.23 ± 0.02^a	75.40 ± 0.48^a	80.52 ± 0.45^a
	Glutinous rice	13.99 ± 0.06^a	7.39 ± 0.11	1.68 ± 0.02^a	73.96 ± 0.61^a	70.24 ± 0.24^a
	Wheat	10.96 ± 0.14^a	11.18 ± 0.03	1.16 ± 0.15	67.24 ± 0.18^a	73.86 ± 0.18
after puffed	Millet	6.37 ± 0.19^bE	10.33 ± 0.07^B	3.59 ± 0.20^A	43.41 ± 0.19^bD	88.09 ± 0.59^A
	Barley	8.95 ± 0.11b^A	12.23 ± 0.15^A	1.29 ± 0.15^B	38.21 ± 0.50^bE	85.71 ± 0.46^bA
	Black rice	7.11 ± 0.06^bD	8.05 ± 0.06^C	1.65 ± 0.06^bB	51.53 ± 0.42^bB	81.08 ± 0.09^bB
	Rice	8.56 ± 0.07^bB	6.82 ± 0.02^D	0.91 ± 0.02^bC	56.84 ± 1.09^bA	86.63 ± 0.27^bA
	Glutinous rice	7.07 ± 0.13^bD	7.01 ± 0.04^D	0.83 ± 0.02^bC	55.15 ± 0.99^bA	75.54 ± 0.10^bC
	Wheat	7.71 ± 0.10^bC	11.82 ± 0.31^A	0.57 ± 0.01^C	49.11 ± 0.32^bC	79.93 ± 2.30^B

^aAll the data are Means ± Standard Deviations of three individual determinations.

^bDifferent lower case letters in the same column indicate significant differences between the same sample before and after puffing at p < 0.05.

^cDifferent upper case letters in the same column indicate significant differences between the different samples after puffing at p < 0.05.

Table 2. The percentages of protein factions before and after explosion puffing (%, db).

	The percentages of protein factions (%, db)
	Variety	Albumin	Globulin	Gliadin	Glutenin	SDS protein
before puffed	Millet	11.95 ± 0.01a	12.73 ± 0.47a	15.11 ± 0.56a	18.93 ± 1.73a	4.24 ± 0.14a
	Barley	15.13 ± 0.23a	16.30 ± 0.28a	10.32 ± 0.44a	20.83 ± 0.03a	3.91 ± 0.26a
	Black rice	10.71 ± 0.19a	4.22 ± 0.08a	9.20 ± 0.02a	22.61 ± 0.14a	3.74 ± 0.02a
	Rice	3.41 ± 0.04	10.06 ± 0.32a	5.66 ± 0.03a	20.74 ± 0.11a	3.89 ± 0.11a
	Glutinous rice	3.29 ± 0.63	10.52 ± 0.06a	5.62 ± 0.45a	20.87 ± 0.28a	4.06 ± 0.04a
	Wheat	12.87 ± 0.21a	11.88 ± 1.04a	6.66 ± 0.78a	17.57 ± 0.58a	3.93 ± 0.22a
after puffed	Millet	6.17 ± 0.36bB	3.83 ± 0.02bB	6.38 ± 1.03bA	8.63 ± 0.02bC	9.70 ± 0.08bA
	Barley	8.13 ± 0.37bA	4.78 ± 0.11bA	4.12 ± 0.04bB	9.01 ± 0.71bC	7.49 ± 0.34bD
	Black rice	4.35 ± 0.15bC	1.03 ± 0.01bD	2.02 ± 0.18bC	8.39 ± 0.44bC	6.71 ± 0.17bE
	Rice	2.34 ± 0.30D	2.94 ± 0.12bC	1.48 ± 0.10bC	13.91 ± 0.19bA	8.00 ± 0.19bC
	Glutinous rice	2.41 ± 0.20D	2.68 ± 0.13bC	0.86 ± 0.13bC	4.64 ± 0.42bD	8.54 ± 0.18bB
	Wheat	7.81 ± 0.01bA	3.51 ± 0.34bB	2.05 ± 0.14bC	12.19 ± 0.34bB	7.65 ± 0.13bCD

^aAll the data are Means ± Standard Deviations of three individual determinations.

^bDifferent lower case letters in the same column indicate significant differences between the same sample before and after puffing at p < 0.05.

^cDifferent upper case letters in the same column indicate significant differences between the different samples after puffing at p < 0.05.

Figure 1. WAI of grains before and after explosion puffing.

Figure 2. WSI of grains before and after explosion puffing.

Figure 3. Gelatinization degrees of puffed grains.

Figure 4. Free amino acid content of grains before and after explosion puffing.

Figure 5. Total starch hydrolysis rate of grains before and after explosion puffing.