Extrusion process improves the functionality of soluble dietary fiber in oat bran

Journal of Cereal Science

Volumn 54, Issue 1, 2011, Pages 98-103

  Zhang, Min ^a   Bai, Xin ^a   Zhang, Zesheng ^a  

^a TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

Author keywords

Extrusion; Oat bran; Physicochemical properties; Soluble dietary fiber

Indexed keywords

EID: 79960744922     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2011.04.001     Document Type: Article

References (38)

1. AACC Method 32-07 1991, American Association of Cereal Chemistry International, St Paul, MN.
2. AACC Method 56-11 1994, American Association of Cereal Chemistry International, St Paul, MN.
3. AACC Method 56-30 1994, American Association of Cereal Chemistry International, St Paul, MN.
4. Afoakwa E.O., Paterson A., Fowler M., Vieira J. Characterization of melting properties in dark chocolates from varying particle size distribution and composition using differential scanning calorimetry. Food Res. Int. 2008, 41:751-757.
5. Altan A., McCarthy K.L., Maskan M. Extrusion cooking of barley flour and process parameter optimization by using response surface methodology. J. Sci. Food Agric. 2008, 88:1648-1659.
6. Andersson A.A.M., Armo E., Grangeon E., Fredriksson H., Andersson R., Aman P. Molecular weight and structure units of (1→3), (1→4)-β-glucans in dough and bread from hull-less barley milling factions. J. Cereal Sci. 2004, 40:195-204.
7. Berg A., König D., Deibert P., Grathwohl D., Berg A., Baumstark M.W., Franz I.W. Effect of an oat bran enriched diet on the atherogenic lipid profile in patients with an increased coronary heart disease risk. Ann. NutrMetab. 2003, 47:306-311.
8. Carvalho C.W.P., Takeiti C.Y., Onwulata C.I., Pordesimo L.O. Relative effect of particle size on the physical properties of corn meal extrudates: effect of particle size on the extrusion of corn meal. J. Food Eng. 2010, 98:103-109.
9. Chen J., He J., Wildman R.P., Reynolds K., Streiffer W. A randomized controlled trial of dietary fiber intake on serum lipids. Eur. J. Clin. Nutr. 2006, 60:62-68.
10. Colleoni-Sirghie M., Kovalenko I.V., Briggs J.L., Fulton B., White P.J. Rheological and molecular properties of water soluble (1,3) (1,4)- β-D-glucans from high-β-glucan and traditional oat lines. Carbohydrate Polym. 2003, 52:439-447.
11. Dongowski G., Drzikova B., Senge B., Blochwitz R., Gebhardt E., Habel A. Rheological behaviour of β-glucan preparations from oat products. Food Chem. 2005, 93:279-291.
12. Faraj A., Vasanthan T., Hoover R. The effect of extrusion cooking on resistant starch formation in waxy and regular barley flours. Food Res. Int. 2004, 37:517-525.
13. He J., Streiffer R.H., Muntner P., Krousel-Wood M.A., Whelton P.K. Effect of dietary fiber intake on blood pressure: a randomized, double-blind, placebo controlled trial. J. Hypertens. 2004, 22:73-80.
14. Hromádková Z., Ebringerová A., Sasinková V., Šandula J., Hříbalová V., Omelkov J. Influence of the drying method on the physical properties and immunomodulatory activity of the particulate (1→3)-β-D-glucan from Saccharomyces cerevisiae. Carbohydrate Polym. 2003, 51:9-15.
15. Johansson L., Tuomainen P., Anttila H., Rita H., Virkki L. Effect of processing on the extractability of oat b-glucan. Food Chem. 2007, 105:1439-1445.
16. Kaur A., Singh N., Ezekiel R., Sodhi N.S. Properties of starches separated from potatoes stored under different conditions. Food Chem. 2009, 114:1396-1404.
17. Kerkhoffs D., Hornstra G., Mensink R.P. Cholesterollowering effect of β-glucan from oat bran in mildly hypercholesterolemic subjects may decrease when β-glucan is incorporated into bread and cookies. Am. J. Clin. Nutr. 2003, 78:221-227.
18. Kim J.H., Tanhehco E.J., Ng P.K.W. Effect of extrusion conditions on resistant starch formation from pastry wheat flour. Food Chem. 2006, 99:718-723.
19. Lazaridou A., Biliaderis C.G., Izydorczyk M.S. Molecular size effects on rheological properties of oat b-glucans in solutions and gels. Food Hydrocolloids 2003, 17:693-712.
20. Lazaridou A., Biliaderis C.G., Micha-Screttas M., Steele B.R. A comparative study on structure-function relations of mixed linkage (1/3) linear β-D-glucans. Food Hydrocolloids 2004, 18:837-855.
21. Li W., Cui S.W., Kakuda Y. Extraction, fractionation, structural and physical characterization of wheat β-D-glucans. Carbohydr. Polym. 2006, 63:408-416.
22. Miquelim J.N., Lannes S.C.S., Mezzeng R. pH Influence on the stability of foams with protein-polysaccharide complexes at their interfaces. Food Hydrocolloids 2010, 24:398-405.
23. Ng A., Lecain S., Parker M.L., Smith A.C., Waldron K.W. Modification of cell-wall polymers of onion waste III. Effect of extrusion-cooking on cell-wall material of outer fleshy tissues. Carbohydr. Polym. 1999, 39:341-349.
24. Ripsin C., Keenan J.M., Jacobs D.R., Elmer P.J., Welch R.R., Van Horn L. Oat products and lipid lowering a metaanalysis. JAMA 1992, 267:3317-3325.
25. Rosell C.M., Santos E., Collar C. Physico-chemical properties of commercial fibres from different sources: A comparative approach. Food Res. Int. 2009, 42:176-184.
26. Sabanis D., Lebesi D., Tzia C. Effect of dietary fibre enrichment on selected properties of gluten-free bread. LWT Food. Sci. Technol. 2009, 42:1380-1389.
27. Sharma P., Gujral H.S., Rosell C.M. Effects of roasting on barley b-glucan, thermal, textural and pasting properties. J. Cereal Sci. 2011, 53:25-30.
28. Shon K.J., Yoo B. Effect of acetylation on rheological properties of rice starch. Starch/Stärke 2006, 58:177-185.
29. Singh B., Sekhon K.S., Singh N. Effects of moisture, temperature and level of pea grits on extrusion behaviour and product characteristics of rice. Food Chem. 2007, 100:198-202.
30. Singh S., Gamlath S., Wakeling L. Nutritional aspects of food extrusion: a review. Int. J. Food Sci. Technol. 2007, 42:916-929.
31. Stojceska V., Ainsworth P., Plunkett A., Ibanoglu S. The advantage of using extrusion processing for increasing dietary fibre level in gluten-free products. Food Chem. 2010, 121:156-164.
32. Tapola N., Karvonen H., Niskanen L., Mikola M., Sarkkinen E. Glycemic responses of oat bran products in type 2 diabetic patients. Nutr. Metab. Cardiovasc. Dis. 2005, 15:255-261.
33. Vaikousi H., Biliaderis C.G., Izydorczyk M.S. Solution flow behavior and gelling properties of water-soluble barley (1/3) (1/4)-β-glucans varying in molecular size. J. Cereal Sci. 2004, 39:119-137.
34. Vasanthan T., Gaosong J., Yeung J., Li J. Dietary fiber profile of barley flour as affected by extrusion cooking. Food Chem. 2002, 77:35-40.
35. Wood P.J. Relationships between solution properties of cereal bglucans and physiological effects - a review. Trends Food Sci. Technol. 2004, 15:313-320.
36. Yu J.L., Wang S.J., Jin F.M., Sun L.Y., Yu J.G. The structure of C-type Rhizoma Dioscorea starch granule revealed by acid hydrolysis method. Food Chem. 2009, 113:585-591.
37. Zhang D., Moore W.R. Wheat bran particle size effects on bread baking performance and quality. J. Sci. Food Agric. 1999, 79:805-809.
38. Zhang M., Liang Y., Pei Y., Gao W.W., Zhang Z.S. Effect of process on polysicochemical properties of oat bran soluble dietary fiber. J. Food Sci. 2009, 74:C628-C636.