Effect of oat bran fractions on extrudates made of defatted oats

Sibakov, S.J. Kirjoranta, Syed Ariful Alam, H. Kokkonen, J.S. Jurvelin, K. Jouppila, Kaisa Poutanen, Nesli Sozer

Research output: Contribution to journalArticleScientificpeer-review

11 Citations (Scopus)

Abstract

Oats are rich in dietary fibre (DF) especially in ß-glucan which has several health-promoting effects. Oats are not commonly used in extruded snacks because they often result in a poor expansion and hard structure. In the present study, defatted wholegrain oat flour (WF) and defatted endosperm oat flour (EF) were used as starch sources for extrudates. Five differently treated oat bran fractions (untreated, ultra-fine ground, enzymatically hydrolysed and hot water-extracted solubles and residue) were added to EF (10 or 20 %), and their influence on the chemical, textural and structural properties of extrudates was investigated. Extrudates made of WF had a poor expansion (151 %) and hard texture (399 N), whereas EF formed a better expanded (199 %) and less hard product (149 N). Addition of oat bran concentrate (OBC) decreased the expansion (171-176 %) and resulted in a harder texture (200-265 N) compared to that of EF 100 % extrudates. The lower expansion of WF and OBC-enriched extrudates was due to the higher content of insoluble fibre. However, no statistical differences were detected between the untreated, ultra-fine ground and enzyme-hydrolysed OBC. The water-insoluble (WIS-OBC) and water-soluble (WS-OBC) fractions had opposite effects on the EF-based extrudates: 10 % addition of WIS-OBC fraction significantly decreased the expansion (163 %) and increased the hardness (313 N), whereas the addition of WS-OBC (10 or 20 %) enhanced the expansion (218-226 %) and resulted in less hard textures (131-146 N). The soluble fibres and low protein content in WS-OBC fraction were hypothesised to cause the improved expansion and decreased hardness. The results demonstrated that extrudates with acceptable expansion and hardness can be produced with defatted oat endosperm flour and oat bran fractions. However, the water-insoluble bran components had a negative effect on the textural properties of extrudates.
Original languageEnglish
Pages (from-to)445-458
JournalFood and Bioprocess Technology
Volume8
Issue number2
DOIs
Publication statusPublished - Feb 2015
MoE publication typeA1 Journal article-refereed

Fingerprint

oat flour
oat bran
oats
endosperm
Flour
whole grain flour
concentrates
Water
Endosperm
hardness
Textures
water
texture
Hardness
insoluble fiber
health promotion
soluble fiber
Glucans
Avena
Fibers

Keywords

  • defatted oat flour
  • oat bran concentrate
  • soluble dietary fibre
  • insoluble dietary fibre
  • beta-glucan
  • extrusion processing

Cite this

Sibakov, Kirjoranta, S. J., Alam, S. A., Kokkonen, H., Jurvelin, J. S., Jouppila, K., ... Sozer, N. (2015). Effect of oat bran fractions on extrudates made of defatted oats. Food and Bioprocess Technology, 8(2), 445-458. https://doi.org/10.1007/s11947-014-1425-4
Sibakov ; Kirjoranta, S.J. ; Alam, Syed Ariful ; Kokkonen, H. ; Jurvelin, J.S. ; Jouppila, K. ; Poutanen, Kaisa ; Sozer, Nesli. / Effect of oat bran fractions on extrudates made of defatted oats. In: Food and Bioprocess Technology. 2015 ; Vol. 8, No. 2. pp. 445-458.
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title = "Effect of oat bran fractions on extrudates made of defatted oats",
abstract = "Oats are rich in dietary fibre (DF) especially in {\ss}-glucan which has several health-promoting effects. Oats are not commonly used in extruded snacks because they often result in a poor expansion and hard structure. In the present study, defatted wholegrain oat flour (WF) and defatted endosperm oat flour (EF) were used as starch sources for extrudates. Five differently treated oat bran fractions (untreated, ultra-fine ground, enzymatically hydrolysed and hot water-extracted solubles and residue) were added to EF (10 or 20 {\%}), and their influence on the chemical, textural and structural properties of extrudates was investigated. Extrudates made of WF had a poor expansion (151 {\%}) and hard texture (399 N), whereas EF formed a better expanded (199 {\%}) and less hard product (149 N). Addition of oat bran concentrate (OBC) decreased the expansion (171-176 {\%}) and resulted in a harder texture (200-265 N) compared to that of EF 100 {\%} extrudates. The lower expansion of WF and OBC-enriched extrudates was due to the higher content of insoluble fibre. However, no statistical differences were detected between the untreated, ultra-fine ground and enzyme-hydrolysed OBC. The water-insoluble (WIS-OBC) and water-soluble (WS-OBC) fractions had opposite effects on the EF-based extrudates: 10 {\%} addition of WIS-OBC fraction significantly decreased the expansion (163 {\%}) and increased the hardness (313 N), whereas the addition of WS-OBC (10 or 20 {\%}) enhanced the expansion (218-226 {\%}) and resulted in less hard textures (131-146 N). The soluble fibres and low protein content in WS-OBC fraction were hypothesised to cause the improved expansion and decreased hardness. The results demonstrated that extrudates with acceptable expansion and hardness can be produced with defatted oat endosperm flour and oat bran fractions. However, the water-insoluble bran components had a negative effect on the textural properties of extrudates.",
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Sibakov, Kirjoranta, SJ, Alam, SA, Kokkonen, H, Jurvelin, JS, Jouppila, K, Poutanen, K & Sozer, N 2015, 'Effect of oat bran fractions on extrudates made of defatted oats', Food and Bioprocess Technology, vol. 8, no. 2, pp. 445-458. https://doi.org/10.1007/s11947-014-1425-4

Effect of oat bran fractions on extrudates made of defatted oats. / Sibakov; Kirjoranta, S.J.; Alam, Syed Ariful; Kokkonen, H.; Jurvelin, J.S.; Jouppila, K.; Poutanen, Kaisa; Sozer, Nesli.

In: Food and Bioprocess Technology, Vol. 8, No. 2, 02.2015, p. 445-458.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Effect of oat bran fractions on extrudates made of defatted oats

AU - Sibakov, null

AU - Kirjoranta, S.J.

AU - Alam, Syed Ariful

AU - Kokkonen, H.

AU - Jurvelin, J.S.

AU - Jouppila, K.

AU - Poutanen, Kaisa

AU - Sozer, Nesli

N1 - Project code: 80669

PY - 2015/2

Y1 - 2015/2

N2 - Oats are rich in dietary fibre (DF) especially in ß-glucan which has several health-promoting effects. Oats are not commonly used in extruded snacks because they often result in a poor expansion and hard structure. In the present study, defatted wholegrain oat flour (WF) and defatted endosperm oat flour (EF) were used as starch sources for extrudates. Five differently treated oat bran fractions (untreated, ultra-fine ground, enzymatically hydrolysed and hot water-extracted solubles and residue) were added to EF (10 or 20 %), and their influence on the chemical, textural and structural properties of extrudates was investigated. Extrudates made of WF had a poor expansion (151 %) and hard texture (399 N), whereas EF formed a better expanded (199 %) and less hard product (149 N). Addition of oat bran concentrate (OBC) decreased the expansion (171-176 %) and resulted in a harder texture (200-265 N) compared to that of EF 100 % extrudates. The lower expansion of WF and OBC-enriched extrudates was due to the higher content of insoluble fibre. However, no statistical differences were detected between the untreated, ultra-fine ground and enzyme-hydrolysed OBC. The water-insoluble (WIS-OBC) and water-soluble (WS-OBC) fractions had opposite effects on the EF-based extrudates: 10 % addition of WIS-OBC fraction significantly decreased the expansion (163 %) and increased the hardness (313 N), whereas the addition of WS-OBC (10 or 20 %) enhanced the expansion (218-226 %) and resulted in less hard textures (131-146 N). The soluble fibres and low protein content in WS-OBC fraction were hypothesised to cause the improved expansion and decreased hardness. The results demonstrated that extrudates with acceptable expansion and hardness can be produced with defatted oat endosperm flour and oat bran fractions. However, the water-insoluble bran components had a negative effect on the textural properties of extrudates.

AB - Oats are rich in dietary fibre (DF) especially in ß-glucan which has several health-promoting effects. Oats are not commonly used in extruded snacks because they often result in a poor expansion and hard structure. In the present study, defatted wholegrain oat flour (WF) and defatted endosperm oat flour (EF) were used as starch sources for extrudates. Five differently treated oat bran fractions (untreated, ultra-fine ground, enzymatically hydrolysed and hot water-extracted solubles and residue) were added to EF (10 or 20 %), and their influence on the chemical, textural and structural properties of extrudates was investigated. Extrudates made of WF had a poor expansion (151 %) and hard texture (399 N), whereas EF formed a better expanded (199 %) and less hard product (149 N). Addition of oat bran concentrate (OBC) decreased the expansion (171-176 %) and resulted in a harder texture (200-265 N) compared to that of EF 100 % extrudates. The lower expansion of WF and OBC-enriched extrudates was due to the higher content of insoluble fibre. However, no statistical differences were detected between the untreated, ultra-fine ground and enzyme-hydrolysed OBC. The water-insoluble (WIS-OBC) and water-soluble (WS-OBC) fractions had opposite effects on the EF-based extrudates: 10 % addition of WIS-OBC fraction significantly decreased the expansion (163 %) and increased the hardness (313 N), whereas the addition of WS-OBC (10 or 20 %) enhanced the expansion (218-226 %) and resulted in less hard textures (131-146 N). The soluble fibres and low protein content in WS-OBC fraction were hypothesised to cause the improved expansion and decreased hardness. The results demonstrated that extrudates with acceptable expansion and hardness can be produced with defatted oat endosperm flour and oat bran fractions. However, the water-insoluble bran components had a negative effect on the textural properties of extrudates.

KW - defatted oat flour

KW - oat bran concentrate

KW - soluble dietary fibre

KW - insoluble dietary fibre

KW - beta-glucan

KW - extrusion processing

U2 - 10.1007/s11947-014-1425-4

DO - 10.1007/s11947-014-1425-4

M3 - Article

VL - 8

SP - 445

EP - 458

JO - Food and Bioprocess Technology

JF - Food and Bioprocess Technology

SN - 1935-5130

IS - 2

ER -

Sibakov, Kirjoranta SJ, Alam SA, Kokkonen H, Jurvelin JS, Jouppila K et al. Effect of oat bran fractions on extrudates made of defatted oats. Food and Bioprocess Technology. 2015 Feb;8(2):445-458. https://doi.org/10.1007/s11947-014-1425-4