Emel GÜRBÜZ, Abdullah ÖZBİLGİN², Oğuzhan KAHRAMAN, Fatma İNAL, Mustafa Selçuk ALATAŞ

Köpek mamalarında kullanılan tahıllarda ısıl işlemin nişastanın jelatinize olması ve sindirilebilirliği üzerine etkisi

Amaç: Köpek mamalarına giren tahıllara uygulanan sıcak suyla ıslatma, suda pişirme ve ekstrüzyon işlemlerinin nişastanın jelatinizasyonu ve sindirilebilirliği üzerine etkilerini tespit etmektir. Gereç Yöntem: Çalışmada arpa, buğday, mısır, pirinç, sorgum ve yulaf kullanılmıştır. Tahıllar öğütüldükten sonra kaynar suyla ıslatılmış, suyla 10 dk ve 20 dk kaynatılarak pişirilmiş ve ekstrude edilmiştir. Isıl işlem uygulanan tahıllar kurutularak öğütülmüştür. Bütün örneklerde kuru madde, nişasta, jelatinize nişasta ve in vitro nişasta sindirilebilirliği analizleri yapılmıştır.Bulgular: Isıl işlem uygulanan tahıllarda nişasta oranı azalmıştır. Nişasta bakımından en zengin tahıl pirinç, en fakir yulaf bulunmuştur. Nişasta hasarı çiğ tahıllarda %4.64, suyla pişirilmişlerde %30.99-31.83, ekstrude tahıllarda %31.59 olarak tespit edilmiştir (P

The effect of heat treatment applied to cereals used in dog foods on gelatinization and digestibility of starch

Aim: 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.Materials and Methods: 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.Results: 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

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