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Research article2017Peer reviewed

Effect of Different Extrusion Parameters on Dietary Fiber in Wheat Bran and Rye Bran

Andersson, Annica A. M.; Andersson, R.; Jonsall, Anette; Andersson, Jorgen; Fredriksson, Helena

Abstract

Wheat bran and rye bran are mostly used as animal feed today, but their high content of dietary fiber and bioactive components are beneficial to human health. Increased use of bran as food raw material could therefore be desirable. However, bran mainly contains unextractable dietary fiber and deteriorates the sensory properties of products. Processing by extrusion could increase the extractability of dietary fiber and increase the sensory qualities of bran products. Wheat bran and rye bran were therefore extruded at different levels of moisture content, screw speed and temperature, in order to find the optimal setting for increased extractability of dietary fiber and positive sensory properties. A water content of 24% for wheat bran and 30% for rye bran, a screw speed of 400 rpm, and a temperature of 130 degrees C resulted in the highest extractability of total dietary fiber and arabinoxylan. Arabinoxylan extractability increased from 5.8% in wheat bran to 9.0% in extruded wheat bran at those settings, and from 14.6% to 19.2% for rye bran. Total contents of dietary fiber and arabinoxylan were not affected by extrusion. Content of -glucan was also maintained during extrusion, while its molecular weight decreased slightly and extractability increased slightly. Extrusion at these settings is therefore a suitable process for increasing the use of wheat bran and rye bran as a food raw material.

Keywords

arabinoxylan; dietary fiber; extrusion; rye bran; wheat bran

Published in

Journal of Food Science
2017, Volume: 82, number: 6, pages: 1344-1350

      SLU Authors

      • Sustainable Development Goals

      Ensure healthy lives and promote well-being for all at all ages
      End hunger, achieve food security and improved nutrition and promote sustainable agriculture

      UKÄ Subject classification

      Food Science

      Publication identifier

      DOI: https://doi.org/10.1111/1750-3841.13741

      Permanent link to this page (URI)

      https://res.slu.se/id/publ/83259