Effect of extrusion‐cooking on the hypoglycaemic properties of citrus fibre: An in‐vitro study

Abstract

Orange and lemon peels were extruded under controlled conditions of varying severity, and their physico-chemical characteristics and effect on the enzymatic hydrolysis of starch and glucose diffusion were studied. Extrusioncooking treatment increased the soluble fraction of dietary fibre as well as solubilised pectic substances and arabino-galactomannan chains. The apparent viscosities of aqueous extracts of extruded fibre were increased slightly for orange and more markedly for lemon fibre. With both fibre sources, viscosities values were higher in Tris-maleate buffer (0.1 M) than in NaCl(l54 mM). However, these modifications had no effect on starch hydrolysis and glucose diffusion in oitro.

Some functional characteristics of extruded blends of fiber from sugarcane bagasse, whey protein concentrate, and corn starch

“…Many commercially available products are made from bagasse such as α-cellulose and purified hemicellulose (KURAKAKE et al, 1991), but processing is expensive and requires sophisticated technology. Bagasse is also used in healthy foods formulated with dietary fiber (FERNANDEZ et al, 1996;ARRIGONI et al, 1986;GOURGUE et al, 1994;GAJULA et al, 2008). Several researchers have shown the potential use of fibers by using extrusion and other thermo-mechanical processes in order to improve the fibers' functional properties and to increase their incorporation into breadmaking products (FERNANDEZ et al, 1996;GAJULA et al, 2008;SANGNARK;NOOMHORM, 2004), meat products, dehydrated gravies, puddings, feed and extruded snacks (CAMIRE; KING, 1991;KESTERSON;BRADDOCK, 1973), enriched extruded wheat flour, cookies, and tortillas (GOULD et al, 1989;RANHOTRA et al, 1991;LARREA et al, 2005b;BERGLUND et al, 1994;SODINI et al, 2005;GIUNTINI et al, 2003).…”

“…Several researchers have shown the potential use of fibers by using extrusion and other thermo-mechanical processes in order to improve the fibers' functional properties and to increase their incorporation into breadmaking products (FERNANDEZ et al, 1996;GAJULA et al, 2008;SANGNARK;NOOMHORM, 2004), meat products, dehydrated gravies, puddings, feed and extruded snacks (CAMIRE; KING, 1991;KESTERSON;BRADDOCK, 1973), enriched extruded wheat flour, cookies, and tortillas (GOULD et al, 1989;RANHOTRA et al, 1991;LARREA et al, 2005b;BERGLUND et al, 1994;SODINI et al, 2005;GIUNTINI et al, 2003). However, attempts to incorporate high levels of fiber into extruded products often give them a compact and resistant texture, neither crunchy nor desirable, as a result of reduced expansion (LARREA et al, 2005a;AGUILAR-PALAZUELOS et al, 2007;GOURGUE et al, 1994;GAJULA et al, 2008); although expanded extruded products can be milled and the resulting precooked flours can increase their incorporation into foods. The purpose of the present study was to analyze some physicochemical characteristics of extruded flour blends of sugarcane fiber, whey protein, and corn starch to determine whether they can be formulated in food systems.…”

“…Larrea et al (2005a) reported that during the extrusion process the IDF decreased whereas the SDF increased with an increasing content of total soluble pectin resulting from the solubilization of pectic substances. The extrusion precooking of wheat flours increased SDF by 22 to 73% and decreased IDF by 24 to 37%, depending on the amount of bran added (GOURGUE et al, 1994). According to Dreher (1987), it is important to consider the proportions of SDF and IDF, as well as the quality of these components in regard to their effects; therefore it becomes necessary to combine these sources in order to obtain the maximum possible benefit.…”

Calcium bioavailability of raw and extruded amaranth grains

“…Change in the pattern of dietary fiber composition by extrusion is observed in several distinct foods (VARO; LAINE; KOIVISTOINEN, 1983;MERCIER, 1993;GOURGUE et al, 1994). Food extrusion was reported as increasing total dietary fiber in severe or moderate extrusion conditions, by increasing resistant starch fraction and through Maillard reaction products, modifying the soluble to insoluble dietary fiber ratio (TOVAR; BJÖRCK; ASP, 1989;…”

Composition and functionality of whole jamun based functional confection

“…The reason could be attributed to high dietary fiber of WJFC, as the fibers lead to the formation of a polymeric matrix that makes the enzymatic attack more difficult (Gourgue et al 1994;Chung et al 2006). Also, the glycemic effect depends on the texture and particle size of food, type of starch, food processing and presence of ingredients, such as sugar, fat, protein, dietary fiber and anti-nutrient (Reyes-Pérez et al 2013).…”