Extrusion-Cooking Modifies Physicochemical and Nutrition-Related Properties of Wheat Bran

Foods

Inge Liberloo¹  Chiara Roye¹  YaminaDe Bondt¹  ChristopheM. Courtin¹  KarlienDe Roeck¹  Muriel Henrion²  Hélène Chanvrier²  Roberto King³ 

[1] Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition, Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, 3001 Leuven, Belgium;Société des Produits Nestlé S.A., Nestlé Research and Development Orbe, Route de Chavornay 3, 1350 Orbe, Switzerland;Société des Produits Nestlé S.A., Nestlé Research, Vers-chez-les-Blanc, 1026 Lausanne, Switzerland;

关键词: extrusion-cooking;    wheat bran;    in vitro fermentation;    phytate;    ferulic acid;    screw configuration;   

DOI  :  10.3390/foods9060738

来源: DOAJ

【 摘 要 】

The potential of extrusion-cooking to change the physicochemical characteristics of wheat bran, increase its nutritional value and decrease its recalcitrance towards fermentation was investigated in this study. The conditions in a twin-screw extruder were varied by changing screw configuration, moisture content and barrel temperature. The former was not previously investigated in studies on bran extrusion. Extrusion-cooking resulted in an increased water-holding capacity and extract viscosity of bran, suggesting shear-induced structure degradation and structure loosening due to steam explosion at the extruder outlet. Modelling showed that the extent of these modifications mainly correlates with the amount of specific mechanical energy (SME) input, which increases with an increasing number of work sections in the screw configuration and a decreasing moisture content and barrel temperature. Extrusion led to solubilisation of arabinoxylan and ferulic acid. Moreover, it led to starch melting and phytate degradation. Upon fermentation of the most modified sample using a human faecal inoculum, small numeric pH decreases and short-chain fatty acid production increases were observed compared to the control bran, while protein fermentation was decreased. Overall, extrusion-cooking can improve the nutrition-related properties of wheat bran, making it an interesting technique for the modification of bran before further use or consumption as an extruded end product.

【 授权许可】

Unknown