Bioprocessing of bran with exopolysaccharide producing microorganisms as a tool to improve expansion and textural properties of extruded cereal foams with high dietary fibre content

Markus Nikinmaa (Corresponding Author), Syed Ariful Alam, Mari Raulio, Kati Katina, Ilkka Kajala, Emilia Nordlund, Nesli Sozer

Research output: Contribution to journalArticleScientificpeer-review

6 Citations (Scopus)

Abstract

High dietary fibre levels, especially insoluble that is typical for cereal bran, have been associated with poor structural, textural and sensory properties in extruded products. The effect of fermentation with baker's yeast, fermentation with a mixture of Kazachstania exigua and Lactobacillus brevis with and without added hydrolytic enzymes, as well as with Weissella confusa, on the structural and textural properties of high dietary fibre extrudates (ca. 6-14 g/100 g added fibre) in extrusion was studied. Superior structural and textural extrudate characteristics were achieved by fermentation of bran with dextran producing W. confusa. At 40 g/100 g addition of W. confusa -treated bran (12 g/100 g fibre content) radial expansion was the same as for the pure rye endosperm flour control, while density was 35% lower. Hardness (54.1 ? 16.3 N) and crispiness work (4.11 ? 0.45 Nmm) were reduced (P <0.05), while the crispiness index was significantly higher (0.002 ? 0.05) than that of the control extrudate. Bioprocessing with mixed fermentation, containing K. exigua and L. brevis, together with hydrolytic enzymes also improved the structural and textural characteristics of the bran in extrusion, while baker's yeast fermentation did not significantly affect these characteristics.
Original languageEnglish
Pages (from-to)170-177
Number of pages8
JournalLWT - Food Science and Technology
Volume77
DOIs
Publication statusPublished - 2017
MoE publication typeA1 Journal article-refereed

Fingerprint

bioprocessing
exopolysaccharides
Dietary Fiber
bran
foams
fiber content
Weissella confusa
Fermentation
dietary fiber
fermentation
microorganisms
Lactobacillus brevis
bakers yeast
extrusion
Saccharomyces cerevisiae
Weissella
Endosperm
Hardness
Flour
dextran

Keywords

  • extrusion
  • high dietary fiber
  • bioprocessing
  • exopolysaccharides
  • texture

Cite this

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title = "Bioprocessing of bran with exopolysaccharide producing microorganisms as a tool to improve expansion and textural properties of extruded cereal foams with high dietary fibre content",
abstract = "High dietary fibre levels, especially insoluble that is typical for cereal bran, have been associated with poor structural, textural and sensory properties in extruded products. The effect of fermentation with baker's yeast, fermentation with a mixture of Kazachstania exigua and Lactobacillus brevis with and without added hydrolytic enzymes, as well as with Weissella confusa, on the structural and textural properties of high dietary fibre extrudates (ca. 6-14 g/100 g added fibre) in extrusion was studied. Superior structural and textural extrudate characteristics were achieved by fermentation of bran with dextran producing W. confusa. At 40 g/100 g addition of W. confusa -treated bran (12 g/100 g fibre content) radial expansion was the same as for the pure rye endosperm flour control, while density was 35{\%} lower. Hardness (54.1 ? 16.3 N) and crispiness work (4.11 ? 0.45 Nmm) were reduced (P <0.05), while the crispiness index was significantly higher (0.002 ? 0.05) than that of the control extrudate. Bioprocessing with mixed fermentation, containing K. exigua and L. brevis, together with hydrolytic enzymes also improved the structural and textural characteristics of the bran in extrusion, while baker's yeast fermentation did not significantly affect these characteristics.",
keywords = "extrusion, high dietary fiber, bioprocessing, exopolysaccharides, texture",
author = "Markus Nikinmaa and Alam, {Syed Ariful} and Mari Raulio and Kati Katina and Ilkka Kajala and Emilia Nordlund and Nesli Sozer",
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T1 - Bioprocessing of bran with exopolysaccharide producing microorganisms as a tool to improve expansion and textural properties of extruded cereal foams with high dietary fibre content

AU - Nikinmaa, Markus

AU - Alam, Syed Ariful

AU - Raulio, Mari

AU - Katina, Kati

AU - Kajala, Ilkka

AU - Nordlund, Emilia

AU - Sozer, Nesli

N1 - ISI: FOOD SCIENCE & TECHNOLOGY

PY - 2017

Y1 - 2017

N2 - High dietary fibre levels, especially insoluble that is typical for cereal bran, have been associated with poor structural, textural and sensory properties in extruded products. The effect of fermentation with baker's yeast, fermentation with a mixture of Kazachstania exigua and Lactobacillus brevis with and without added hydrolytic enzymes, as well as with Weissella confusa, on the structural and textural properties of high dietary fibre extrudates (ca. 6-14 g/100 g added fibre) in extrusion was studied. Superior structural and textural extrudate characteristics were achieved by fermentation of bran with dextran producing W. confusa. At 40 g/100 g addition of W. confusa -treated bran (12 g/100 g fibre content) radial expansion was the same as for the pure rye endosperm flour control, while density was 35% lower. Hardness (54.1 ? 16.3 N) and crispiness work (4.11 ? 0.45 Nmm) were reduced (P <0.05), while the crispiness index was significantly higher (0.002 ? 0.05) than that of the control extrudate. Bioprocessing with mixed fermentation, containing K. exigua and L. brevis, together with hydrolytic enzymes also improved the structural and textural characteristics of the bran in extrusion, while baker's yeast fermentation did not significantly affect these characteristics.

AB - High dietary fibre levels, especially insoluble that is typical for cereal bran, have been associated with poor structural, textural and sensory properties in extruded products. The effect of fermentation with baker's yeast, fermentation with a mixture of Kazachstania exigua and Lactobacillus brevis with and without added hydrolytic enzymes, as well as with Weissella confusa, on the structural and textural properties of high dietary fibre extrudates (ca. 6-14 g/100 g added fibre) in extrusion was studied. Superior structural and textural extrudate characteristics were achieved by fermentation of bran with dextran producing W. confusa. At 40 g/100 g addition of W. confusa -treated bran (12 g/100 g fibre content) radial expansion was the same as for the pure rye endosperm flour control, while density was 35% lower. Hardness (54.1 ? 16.3 N) and crispiness work (4.11 ? 0.45 Nmm) were reduced (P <0.05), while the crispiness index was significantly higher (0.002 ? 0.05) than that of the control extrudate. Bioprocessing with mixed fermentation, containing K. exigua and L. brevis, together with hydrolytic enzymes also improved the structural and textural characteristics of the bran in extrusion, while baker's yeast fermentation did not significantly affect these characteristics.

KW - extrusion

KW - high dietary fiber

KW - bioprocessing

KW - exopolysaccharides

KW - texture

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JF - LWT - Food Science and Technology

SN - 0023-6438

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