Journal
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 50, Issue 7, Pages 1533-1537Publisher
WILEY
DOI: 10.1111/ijfs.12798
Keywords
Dietary fibre; extrusion; temperature; Water Solubility Index
Categories
Ask authors/readers for more resources
Instant study was an attempt to elucidate the suitability of wheat bran for extrusion cooking and to check the effect of different extrusion parameters on the dietary fibre profile as well as on water solubility index. Response surface methodology was used to optimise the extrusion parameters. From results, it was concluded that extrusion cooking had a positive effect on total and soluble dietary fibre. Whilst the insoluble dietary fibre decreased appreciably with the varying processing parameters, the decrease in insoluble fibre and increase in soluble fibre were probably due to disruption of covalent and noncovalent bonds in the carbohydrate and protein moieties leading to smaller and more soluble molecular fragments. Additionally, water solubility index was greatly enhanced by varying extrusion temperature and screw speed. Conclusively, the findings suggest the usefulness of extrusion cooking to beneficially modify the wheat bran for value addition.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available