Factors affecting structural properties and in vitro starch digestibility of extruded starchy foams containing bran

Syed Ariful Alam, Jenni Järvinen, Harri Kokkonen, Jukka Jurvelin, Kaisa Poutanen, Nesli Sozer

Research output: Contribution to journalArticleScientificpeer-review

4 Citations (Scopus)

Abstract

Rye bran of two different particle sizes (coarse: 440 µm and fine: 28 µm) were prepared by milling of commercial rye bran. Coarse and fine rye bran was added into a blend of rye endosperm flour and corn starch (70:30) to achieve two bran levels, 15 or 30%, to produce directly puffed extrudates. A co-rotating twin screw extruder was used with a screw speed of 500 rpm, barrel temperature profile: 40-70-75-90-95-110-110 °C and constant feed rate of 67 g/min. Feed moisture content of 17% was used either as in barrel-water feed or as preconditioning. Fine bran addition effectively improved macrostructural properties as compared to coarse bran through increasing expansion by 3.3-11.7% and piece density by 3.8-10.5%. Reduction of bran particle size significantly (P <0.05) increased crispiness by 66.7-203.3%. Particle size reduction of bran had only minor influences on cell wall thickness, cell area and hydrolysis index of the extrudates. Extrudates made with 30% fine bran at in barrel-water feed provided the crispiest extrudates with lower in vitro hydrolysis index. The results demonstrated that the macrostructural and mechanical properties of extrudates containing rye bran can be improved by reducing bran particle size.
Original languageEnglish
Pages (from-to)190-197
JournalJournal of Cereal Science
Volume71
DOIs
Publication statusPublished - 2016
MoE publication typeA1 Journal article-refereed

Fingerprint

bran
foams
Starch
Foams
Structural properties
rye bran
Particle Size
digestibility
Particle size
starch
particle size
Hydrolysis
screws
Water
Extruders
Endosperm
hydrolysis
Flour
Moisture
Cell Wall

Keywords

  • dietary fibre
  • particle size reduction
  • starch digestibility
  • texture

Cite this

@article{f50f356ae8414fd3b7e27b7e9eff7ffd,
title = "Factors affecting structural properties and in vitro starch digestibility of extruded starchy foams containing bran",
abstract = "Rye bran of two different particle sizes (coarse: 440 µm and fine: 28 µm) were prepared by milling of commercial rye bran. Coarse and fine rye bran was added into a blend of rye endosperm flour and corn starch (70:30) to achieve two bran levels, 15 or 30{\%}, to produce directly puffed extrudates. A co-rotating twin screw extruder was used with a screw speed of 500 rpm, barrel temperature profile: 40-70-75-90-95-110-110 °C and constant feed rate of 67 g/min. Feed moisture content of 17{\%} was used either as in barrel-water feed or as preconditioning. Fine bran addition effectively improved macrostructural properties as compared to coarse bran through increasing expansion by 3.3-11.7{\%} and piece density by 3.8-10.5{\%}. Reduction of bran particle size significantly (P <0.05) increased crispiness by 66.7-203.3{\%}. Particle size reduction of bran had only minor influences on cell wall thickness, cell area and hydrolysis index of the extrudates. Extrudates made with 30{\%} fine bran at in barrel-water feed provided the crispiest extrudates with lower in vitro hydrolysis index. The results demonstrated that the macrostructural and mechanical properties of extrudates containing rye bran can be improved by reducing bran particle size.",
keywords = "dietary fibre, particle size reduction, starch digestibility, texture",
author = "Alam, {Syed Ariful} and Jenni J{\"a}rvinen and Harri Kokkonen and Jukka Jurvelin and Kaisa Poutanen and Nesli Sozer",
year = "2016",
doi = "10.1016/j.jcs.2016.08.018",
language = "English",
volume = "71",
pages = "190--197",
journal = "Journal of Cereal Science",
issn = "0733-5210",
publisher = "Elsevier",

}

Factors affecting structural properties and in vitro starch digestibility of extruded starchy foams containing bran. / Alam, Syed Ariful; Järvinen, Jenni; Kokkonen, Harri; Jurvelin, Jukka; Poutanen, Kaisa; Sozer, Nesli.

In: Journal of Cereal Science, Vol. 71, 2016, p. 190-197.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Factors affecting structural properties and in vitro starch digestibility of extruded starchy foams containing bran

AU - Alam, Syed Ariful

AU - Järvinen, Jenni

AU - Kokkonen, Harri

AU - Jurvelin, Jukka

AU - Poutanen, Kaisa

AU - Sozer, Nesli

PY - 2016

Y1 - 2016

N2 - Rye bran of two different particle sizes (coarse: 440 µm and fine: 28 µm) were prepared by milling of commercial rye bran. Coarse and fine rye bran was added into a blend of rye endosperm flour and corn starch (70:30) to achieve two bran levels, 15 or 30%, to produce directly puffed extrudates. A co-rotating twin screw extruder was used with a screw speed of 500 rpm, barrel temperature profile: 40-70-75-90-95-110-110 °C and constant feed rate of 67 g/min. Feed moisture content of 17% was used either as in barrel-water feed or as preconditioning. Fine bran addition effectively improved macrostructural properties as compared to coarse bran through increasing expansion by 3.3-11.7% and piece density by 3.8-10.5%. Reduction of bran particle size significantly (P <0.05) increased crispiness by 66.7-203.3%. Particle size reduction of bran had only minor influences on cell wall thickness, cell area and hydrolysis index of the extrudates. Extrudates made with 30% fine bran at in barrel-water feed provided the crispiest extrudates with lower in vitro hydrolysis index. The results demonstrated that the macrostructural and mechanical properties of extrudates containing rye bran can be improved by reducing bran particle size.

AB - Rye bran of two different particle sizes (coarse: 440 µm and fine: 28 µm) were prepared by milling of commercial rye bran. Coarse and fine rye bran was added into a blend of rye endosperm flour and corn starch (70:30) to achieve two bran levels, 15 or 30%, to produce directly puffed extrudates. A co-rotating twin screw extruder was used with a screw speed of 500 rpm, barrel temperature profile: 40-70-75-90-95-110-110 °C and constant feed rate of 67 g/min. Feed moisture content of 17% was used either as in barrel-water feed or as preconditioning. Fine bran addition effectively improved macrostructural properties as compared to coarse bran through increasing expansion by 3.3-11.7% and piece density by 3.8-10.5%. Reduction of bran particle size significantly (P <0.05) increased crispiness by 66.7-203.3%. Particle size reduction of bran had only minor influences on cell wall thickness, cell area and hydrolysis index of the extrudates. Extrudates made with 30% fine bran at in barrel-water feed provided the crispiest extrudates with lower in vitro hydrolysis index. The results demonstrated that the macrostructural and mechanical properties of extrudates containing rye bran can be improved by reducing bran particle size.

KW - dietary fibre

KW - particle size reduction

KW - starch digestibility

KW - texture

U2 - 10.1016/j.jcs.2016.08.018

DO - 10.1016/j.jcs.2016.08.018

M3 - Article

VL - 71

SP - 190

EP - 197

JO - Journal of Cereal Science

JF - Journal of Cereal Science

SN - 0733-5210

ER -