Influence of particle size reduction on structural and mechanical properties of extruded rye bran

Ariful Alam (Corresponding Author), Jenni Järvinen, S. Kirjoranta, K. Jouppila, Kaisa Poutanen, N. Sozer

Research output: Contribution to journalArticleScientificpeer-review

27 Citations (Scopus)

Abstract

Rye bran is a high-fibre ingredient also containing starch and protein. The aim of this work was to investigate the effects of extrusion processing and bran particle size on the structural and mechanical properties of extruded rye bran. Native rye bran particle size of 750-1,250 µm was milled to produce feed material with three different average particle sizes (coarse, 440 µm; medium, 143 µm; fine, 28 µm). A co-rotating twin screw extruder was used for extrusion with various processing parameters. Extrusion processing did not have a significant (P <0.05) effect on soluble dietary fibre (SDF) content but the amount of insoluble dietary fibre (IDF) increased by 7.1-9.5 % in medium- and 11.3-12.3 % in fine-particle-sized rye bran extrudates as compared to the raw material prior to extrusion. Decreasing the particle size of rye bran to 28 µm resulted in lower amounts of IDF and total dietary fibre, but a higher amount of SDF after extrusion compared to coarse-particle-sized rye bran. Decreasing the particle size of rye bran to 28 µm gave more expanded (179-223 %), less hard (145-336 N), more crispy (2.7-7.2 * 10-4) and porous (79.2-83.9 %) extrudates compared to the coarse-particle-sized rye bran extrudates, which were less expanded (151-176 %), harder (210-433 N), less crispy (0.5-2.8 * 10-4) and less porous (64.4-65.1 %). Reduction of the particle size of rye bran significantly (P <0.05) increased the crispiness compared to the extrudates made of coarse-particle-sized rye bran. The results demonstrated that the structural and mechanical properties of rye bran extrudates can be improved without starch addition by reducing the particle size of bran.
Original languageEnglish
Pages (from-to)2121-2133
Number of pages13
JournalFood and Bioprocess Technology
Volume7
Issue number7
DOIs
Publication statusPublished - 2014
MoE publication typeA1 Journal article-refereed

Fingerprint

rye bran
Particle Size
mechanical properties
Structural properties
particle size
Particle size
Extrusion
Mechanical properties
Dietary Fiber
extrusion
dietary fiber
Starch
Processing
bran
Extruders
Secale
starch
Raw materials
extruders
Proteins

Keywords

  • crispiness
  • dietary fibre
  • extrusion
  • micronisation of particle
  • microstructure
  • texture
  • x-ray microtomography

Cite this

Alam, Ariful ; Järvinen, Jenni ; Kirjoranta, S. ; Jouppila, K. ; Poutanen, Kaisa ; Sozer, N. / Influence of particle size reduction on structural and mechanical properties of extruded rye bran. In: Food and Bioprocess Technology. 2014 ; Vol. 7, No. 7. pp. 2121-2133.
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abstract = "Rye bran is a high-fibre ingredient also containing starch and protein. The aim of this work was to investigate the effects of extrusion processing and bran particle size on the structural and mechanical properties of extruded rye bran. Native rye bran particle size of 750-1,250 µm was milled to produce feed material with three different average particle sizes (coarse, 440 µm; medium, 143 µm; fine, 28 µm). A co-rotating twin screw extruder was used for extrusion with various processing parameters. Extrusion processing did not have a significant (P <0.05) effect on soluble dietary fibre (SDF) content but the amount of insoluble dietary fibre (IDF) increased by 7.1-9.5 {\%} in medium- and 11.3-12.3 {\%} in fine-particle-sized rye bran extrudates as compared to the raw material prior to extrusion. Decreasing the particle size of rye bran to 28 µm resulted in lower amounts of IDF and total dietary fibre, but a higher amount of SDF after extrusion compared to coarse-particle-sized rye bran. Decreasing the particle size of rye bran to 28 µm gave more expanded (179-223 {\%}), less hard (145-336 N), more crispy (2.7-7.2 * 10-4) and porous (79.2-83.9 {\%}) extrudates compared to the coarse-particle-sized rye bran extrudates, which were less expanded (151-176 {\%}), harder (210-433 N), less crispy (0.5-2.8 * 10-4) and less porous (64.4-65.1 {\%}). Reduction of the particle size of rye bran significantly (P <0.05) increased the crispiness compared to the extrudates made of coarse-particle-sized rye bran. The results demonstrated that the structural and mechanical properties of rye bran extrudates can be improved without starch addition by reducing the particle size of bran.",
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Influence of particle size reduction on structural and mechanical properties of extruded rye bran. / Alam, Ariful (Corresponding Author); Järvinen, Jenni; Kirjoranta, S.; Jouppila, K.; Poutanen, Kaisa; Sozer, N.

In: Food and Bioprocess Technology, Vol. 7, No. 7, 2014, p. 2121-2133.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Influence of particle size reduction on structural and mechanical properties of extruded rye bran

AU - Alam, Ariful

AU - Järvinen, Jenni

AU - Kirjoranta, S.

AU - Jouppila, K.

AU - Poutanen, Kaisa

AU - Sozer, N.

PY - 2014

Y1 - 2014

N2 - Rye bran is a high-fibre ingredient also containing starch and protein. The aim of this work was to investigate the effects of extrusion processing and bran particle size on the structural and mechanical properties of extruded rye bran. Native rye bran particle size of 750-1,250 µm was milled to produce feed material with three different average particle sizes (coarse, 440 µm; medium, 143 µm; fine, 28 µm). A co-rotating twin screw extruder was used for extrusion with various processing parameters. Extrusion processing did not have a significant (P <0.05) effect on soluble dietary fibre (SDF) content but the amount of insoluble dietary fibre (IDF) increased by 7.1-9.5 % in medium- and 11.3-12.3 % in fine-particle-sized rye bran extrudates as compared to the raw material prior to extrusion. Decreasing the particle size of rye bran to 28 µm resulted in lower amounts of IDF and total dietary fibre, but a higher amount of SDF after extrusion compared to coarse-particle-sized rye bran. Decreasing the particle size of rye bran to 28 µm gave more expanded (179-223 %), less hard (145-336 N), more crispy (2.7-7.2 * 10-4) and porous (79.2-83.9 %) extrudates compared to the coarse-particle-sized rye bran extrudates, which were less expanded (151-176 %), harder (210-433 N), less crispy (0.5-2.8 * 10-4) and less porous (64.4-65.1 %). Reduction of the particle size of rye bran significantly (P <0.05) increased the crispiness compared to the extrudates made of coarse-particle-sized rye bran. The results demonstrated that the structural and mechanical properties of rye bran extrudates can be improved without starch addition by reducing the particle size of bran.

AB - Rye bran is a high-fibre ingredient also containing starch and protein. The aim of this work was to investigate the effects of extrusion processing and bran particle size on the structural and mechanical properties of extruded rye bran. Native rye bran particle size of 750-1,250 µm was milled to produce feed material with three different average particle sizes (coarse, 440 µm; medium, 143 µm; fine, 28 µm). A co-rotating twin screw extruder was used for extrusion with various processing parameters. Extrusion processing did not have a significant (P <0.05) effect on soluble dietary fibre (SDF) content but the amount of insoluble dietary fibre (IDF) increased by 7.1-9.5 % in medium- and 11.3-12.3 % in fine-particle-sized rye bran extrudates as compared to the raw material prior to extrusion. Decreasing the particle size of rye bran to 28 µm resulted in lower amounts of IDF and total dietary fibre, but a higher amount of SDF after extrusion compared to coarse-particle-sized rye bran. Decreasing the particle size of rye bran to 28 µm gave more expanded (179-223 %), less hard (145-336 N), more crispy (2.7-7.2 * 10-4) and porous (79.2-83.9 %) extrudates compared to the coarse-particle-sized rye bran extrudates, which were less expanded (151-176 %), harder (210-433 N), less crispy (0.5-2.8 * 10-4) and less porous (64.4-65.1 %). Reduction of the particle size of rye bran significantly (P <0.05) increased the crispiness compared to the extrudates made of coarse-particle-sized rye bran. The results demonstrated that the structural and mechanical properties of rye bran extrudates can be improved without starch addition by reducing the particle size of bran.

KW - crispiness

KW - dietary fibre

KW - extrusion

KW - micronisation of particle

KW - microstructure

KW - texture

KW - x-ray microtomography

U2 - 10.1007/s11947-013-1225-2

DO - 10.1007/s11947-013-1225-2

M3 - Article

VL - 7

SP - 2121

EP - 2133

JO - Food and Bioprocess Technology

JF - Food and Bioprocess Technology

SN - 1935-5130

IS - 7

ER -