Effect of extrusion processing on lipid stability of rye bran

Timo Moisio, Annelie Damerau, Anna-Maija Lampi, Riitta Partanen, Pirkko Forssell, Vieno Piironen (Corresponding Author)

Research output: Contribution to journalArticleScientificpeer-review

6 Citations (Scopus)

Abstract

The aim of this study was to investigate under which processing conditions the extrusion of rye bran could produce a material with a long shelf life in terms of lipid chemistry and possibilities to link lipid stability with physical properties of the extrudates. In addition to water content (13-30%) and temperature (80-140°C) as variables during extrusion, the effect of rye bran particle size (633 and 15 µm) was studied. Stability of lipids was measured by volatile compounds and the loss of tocopherols and tocotrienols. Of the studied process parameters, the water content had a significant effect both on the physical properties and on lipid stability. Low water content (13 or 16%) in the extrusion of coarse or fine bran led to the highest expansion and porosity and the most stable lipids during storage. The improved oxidative stability when processed at low water contents in extrusion was connected with a higher formation of Maillard reaction products, which could have acted as antioxidants. In spite of the loss of tocols during grinding, the lipids in the fine rye bran extrudates were at least as stable as the lipids in the coarse rye bran extrudates when processed at low water content. However, the high furfural content in the fine rye bran extrudate at 13 % indicated that Maillard reaction was extensive which could lead to undesirable flavour. Thus, the overall best performance was obtained when the coarse rye bran was processed at the lowest water content.
Original languageEnglish
Pages (from-to)49-60
JournalEuropean Food Research and Technology
Volume241
Issue number1
DOIs
Publication statusPublished - 2015
MoE publication typeA1 Journal article-refereed

Fingerprint

rye bran
extrusion
Lipids
Extrusion
Water content
water content
lipids
Processing
Water
Maillard Reaction
physical properties
Physical properties
Tocotrienols
Furaldehyde
tocotrienols
Furfural
Maillard reaction products
furfural
Tocopherols
Flavors

Keywords

  • food science
  • rye bran
  • dietary fibres
  • lipid oxidation
  • extrusion
  • grinding

Cite this

Moisio, T., Damerau, A., Lampi, A-M., Partanen, R., Forssell, P., & Piironen, V. (2015). Effect of extrusion processing on lipid stability of rye bran. European Food Research and Technology, 241(1), 49-60. https://doi.org/10.1007/s00217-015-2433-y
Moisio, Timo ; Damerau, Annelie ; Lampi, Anna-Maija ; Partanen, Riitta ; Forssell, Pirkko ; Piironen, Vieno. / Effect of extrusion processing on lipid stability of rye bran. In: European Food Research and Technology. 2015 ; Vol. 241, No. 1. pp. 49-60.
@article{f051560edee849ff8c7bf1c101106b24,
title = "Effect of extrusion processing on lipid stability of rye bran",
abstract = "The aim of this study was to investigate under which processing conditions the extrusion of rye bran could produce a material with a long shelf life in terms of lipid chemistry and possibilities to link lipid stability with physical properties of the extrudates. In addition to water content (13-30{\%}) and temperature (80-140°C) as variables during extrusion, the effect of rye bran particle size (633 and 15 µm) was studied. Stability of lipids was measured by volatile compounds and the loss of tocopherols and tocotrienols. Of the studied process parameters, the water content had a significant effect both on the physical properties and on lipid stability. Low water content (13 or 16{\%}) in the extrusion of coarse or fine bran led to the highest expansion and porosity and the most stable lipids during storage. The improved oxidative stability when processed at low water contents in extrusion was connected with a higher formation of Maillard reaction products, which could have acted as antioxidants. In spite of the loss of tocols during grinding, the lipids in the fine rye bran extrudates were at least as stable as the lipids in the coarse rye bran extrudates when processed at low water content. However, the high furfural content in the fine rye bran extrudate at 13 {\%} indicated that Maillard reaction was extensive which could lead to undesirable flavour. Thus, the overall best performance was obtained when the coarse rye bran was processed at the lowest water content.",
keywords = "food science, rye bran, dietary fibres, lipid oxidation, extrusion, grinding",
author = "Timo Moisio and Annelie Damerau and Anna-Maija Lampi and Riitta Partanen and Pirkko Forssell and Vieno Piironen",
year = "2015",
doi = "10.1007/s00217-015-2433-y",
language = "English",
volume = "241",
pages = "49--60",
journal = "European Food Research and Technology",
issn = "1438-2377",
publisher = "Springer",
number = "1",

}

Moisio, T, Damerau, A, Lampi, A-M, Partanen, R, Forssell, P & Piironen, V 2015, 'Effect of extrusion processing on lipid stability of rye bran', European Food Research and Technology, vol. 241, no. 1, pp. 49-60. https://doi.org/10.1007/s00217-015-2433-y

Effect of extrusion processing on lipid stability of rye bran. / Moisio, Timo; Damerau, Annelie; Lampi, Anna-Maija; Partanen, Riitta; Forssell, Pirkko; Piironen, Vieno (Corresponding Author).

In: European Food Research and Technology, Vol. 241, No. 1, 2015, p. 49-60.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Effect of extrusion processing on lipid stability of rye bran

AU - Moisio, Timo

AU - Damerau, Annelie

AU - Lampi, Anna-Maija

AU - Partanen, Riitta

AU - Forssell, Pirkko

AU - Piironen, Vieno

PY - 2015

Y1 - 2015

N2 - The aim of this study was to investigate under which processing conditions the extrusion of rye bran could produce a material with a long shelf life in terms of lipid chemistry and possibilities to link lipid stability with physical properties of the extrudates. In addition to water content (13-30%) and temperature (80-140°C) as variables during extrusion, the effect of rye bran particle size (633 and 15 µm) was studied. Stability of lipids was measured by volatile compounds and the loss of tocopherols and tocotrienols. Of the studied process parameters, the water content had a significant effect both on the physical properties and on lipid stability. Low water content (13 or 16%) in the extrusion of coarse or fine bran led to the highest expansion and porosity and the most stable lipids during storage. The improved oxidative stability when processed at low water contents in extrusion was connected with a higher formation of Maillard reaction products, which could have acted as antioxidants. In spite of the loss of tocols during grinding, the lipids in the fine rye bran extrudates were at least as stable as the lipids in the coarse rye bran extrudates when processed at low water content. However, the high furfural content in the fine rye bran extrudate at 13 % indicated that Maillard reaction was extensive which could lead to undesirable flavour. Thus, the overall best performance was obtained when the coarse rye bran was processed at the lowest water content.

AB - The aim of this study was to investigate under which processing conditions the extrusion of rye bran could produce a material with a long shelf life in terms of lipid chemistry and possibilities to link lipid stability with physical properties of the extrudates. In addition to water content (13-30%) and temperature (80-140°C) as variables during extrusion, the effect of rye bran particle size (633 and 15 µm) was studied. Stability of lipids was measured by volatile compounds and the loss of tocopherols and tocotrienols. Of the studied process parameters, the water content had a significant effect both on the physical properties and on lipid stability. Low water content (13 or 16%) in the extrusion of coarse or fine bran led to the highest expansion and porosity and the most stable lipids during storage. The improved oxidative stability when processed at low water contents in extrusion was connected with a higher formation of Maillard reaction products, which could have acted as antioxidants. In spite of the loss of tocols during grinding, the lipids in the fine rye bran extrudates were at least as stable as the lipids in the coarse rye bran extrudates when processed at low water content. However, the high furfural content in the fine rye bran extrudate at 13 % indicated that Maillard reaction was extensive which could lead to undesirable flavour. Thus, the overall best performance was obtained when the coarse rye bran was processed at the lowest water content.

KW - food science

KW - rye bran

KW - dietary fibres

KW - lipid oxidation

KW - extrusion

KW - grinding

U2 - 10.1007/s00217-015-2433-y

DO - 10.1007/s00217-015-2433-y

M3 - Article

VL - 241

SP - 49

EP - 60

JO - European Food Research and Technology

JF - European Food Research and Technology

SN - 1438-2377

IS - 1

ER -