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)

Abstract

A mixture of germinated brown rice and germinated barley (A) and a mixture of germinated brown rice, germinated barley and beer yeast (B) were puffed using a twin-screw extruder to develop high bio-functional powders. Through extrusion under high-temperature and high-pressure, fine granular distribution of the extrudates and suppression of bacterial growth were available. An increase of fatty acidity during storage was inhibited and digestibility was enhanced. The extrudates A and B contained phytic acid, inositol, ferulic acid, and dietary fibers more than the germinated brown rice. In a feeding test using SHR rats, antihypertensive effects were shown in the exrudates B. As for a panel test of bread which contained 30% of the combined extrudate powder, extrudate A bred was significantly superior to the bread of 100% of flour in texture (P < 0.05) and sweetness (P < 0.05) of the products. Compared with germinated brown rice, the bio-functionality was significantly strengthened in the mixtures A and B.