Comparative study of chemical treatments in combination with extrusion for the partial conversion of wheat and sorghum insoluble fiber into soluble

Abstract

Dietary fiber has gained greater attention owing to their positive and potential health perspectives. Cereals are the most important and enriched source of dietary fiber with more insoluble dietary fiber than soluble. For dietary fiber modification, chemical treatment with various techniques is considered as significant approach owing to its safety point of view and involves less damage to the molecular structure of the dietary fiber through chemical reagents and content of soluble dietary fiber is increased more efficiently. The current study was aimed to nutritionally characterize the cereal grains and to partially convert insoluble dietary fiber into soluble dietary fiber through chemical treatments in combination with extrusion. For the purpose, two varieties of each cereal were characterized for their chemical composition, mineral profile, and dietary fiber content according to the respective methods. Then, dietary fiber ratio in cereals was modified through chemical treatments, that is, acid, alkaline, and consecutive acid–alkaline followed by extrusion. Results regarding dietary fiber content of cereal grains exhibited that wheat (12.03–12.20 g/100 g) contained higher total dietary fiber followed by sorghum (6.70–6.90 g/100 g). Additionally, modification of SDF (1.97%) and IDF (11.48%) ratio in wheat and SDF (1.19%) and IDF (24.25%) ratio in sorghum through extrusion processing was nonsignificant while acid–alkaline treatment showed highly significant results, that is, 768.2% increase in SDF and 56.5% decrease in IDF in wheat and 952.38% increase in SDF and 71.17% decrease in IDF in sorghum. Among chemical treatments, higher result was given by acid–alkaline method and the lower outputs were observed in case of extrusion in both cereals. Conclusively, soluble dietary fiber was significantly increased through chemical treatments alone or in combination with twin‐screw extrusion.

Structural, Physicochemical, and Functional Properties of Wheat Bran Insoluble Dietary Fiber Modified With Probiotic Fermentation

“…Various methods have been applied to modify the structure or properties of IDF, such as physical, chemical, enzymatic or combined methods, and microbial fermentation. After modification, properties of IDF including hydration, adsorption, ion exchange activities were accordingly improved, which made IDF have a stronger ability to suppress the activity of enzymes including lipase and digestive enzymes ( 4 – 6 ). Therefore, the expansion of high-quality IDF supplement channels or the favorable effects of IDF on human health and food characteristics during processing have attracted more and more attention in related research ( 7 ).…”

Grain crops extrusion process mathematical model at a non-isothermal flow of their melt up to the temperature of the Maillard reaction start

“…Сетка состояла из прямоугольных ячеек с постоянным шагом между узлами, которые точно лежат на границах области интегрирования. При этом дифференциальные уравнения преобразовывались в разностные уравнения путем замены производных в точке конечными разностями по границам ячейки [3,4,12,[15][16][17][18][19][20].…”

Sorghum Grains Grading for Food, Feed, and Fuel Using NIR Spectroscopy

“…Sorghum ( Sorghum bicolor L.) is the fifth most commanding cereal crop in the world and its grain production has reached up to 57.50 million tons in 2020 (de Morais Cardoso et al, 2017 ; Food and Agriculture Organization of the United Nations, 2020 ; Stamenković et al, 2020 ). Sorghum grain is known for its nutritional quality and there is a worldwide growing market of sorghum grain for use as human food and consumed in the preparation of many foods (Ratnavathi and Patil, 2014 ; Bader Ul Ain et al, 2019 ; Sihono et al, 2019 ; Palacios et al, 2021 ). It is an excellent feed for animals and its feeding value is generally considered more than 95% of the feeding value of yellow dent maize (Waniska et al, 2016 ).…”