Effects of extrusion cooking on the dietary fibre content and Water Solubility Index of wheat bran extrudates

Rashid, Summer; Rakha, Allah; Anjum, Faqir Muhammad; Ahmed, Waqas; Sohail, Muhammad

doi:10.1111/ijfs.12798

Cited by 92 publications

(82 citation statements)

References 26 publications

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“…6a,b). Similar effects of feed moisture, screw speed and barrel temperature on WSI have been previously reported for rice-, maize-and millet flour-based extrudates (Suksomboon et al, 2011;Joshi et al, 2014;Rashid et al, 2015). It could be expected that higher feed moisture would reduce viscosity, decrease shearing effect and reduce the degree of dextrinisation of starch polymers resulting in decreased WSI.…”

Section: Water Solubility Index (Wsi)supporting

confidence: 72%

Extrusion Process Optimization of Corn Starch to Develop Instant Vegetable Soup Mix

Gandhi¹,

Singh²,

Sharma³

et al. 2018

Int.J.Curr.Microbiol.App.Sci

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Section: Water Solubility Index (Wsi)supporting

confidence: 72%

Extrusion Process Optimization of Corn Starch to Develop Instant Vegetable Soup Mix

Gandhi¹,

Singh²,

Sharma³

et al. 2018

Int.J.Curr.Microbiol.App.Sci

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“…The fibre contents varied between 1.62 to 2.88%, with the least value recorded in sample extruded at 120°C barrel temperature, 20% moisture and 29.5% cowpea and the highest value observed in sample corresponding to 140°C barrel temperature, 15% moisture and 8% cowpea extrusion conditions. During extrusion cooking process, positive effects of the process parameters on the total and soluble fiber has been observed (Rashid, et al, 2015). Insoluble dietary fiber decreased apparently as the process parameters changes.…”

Section: Effects Of Processing Variables On Proximate Compositionmentioning

confidence: 99%

Application of Response Surface Methodology (RSM) for the Production and Optimization of Extruded Instant Porridge from Broken Rice Fractions Blended with Cowpea

Danbaba¹

2016

IJNFS

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Instant porridge from low grade broken rice fractions blended with cowpea to enhance protein quantity and quality was developed in this study through extrusion cooking technology. Response Surface Methodology (RSM) and Central Composite Rotatable Design (CCRD) were adopted for the formulation and optimization of the process variables. The main objective was to obtain the optimum level of extruder barrel temperature (X 1 ), feed moisture level (X 2 ) and feed cowpea level (X 3 ) that will produce optimum porridge having appreciably high protein, water dispersibility, lysine content and calorie value. ANOVA indicated significance (p˂0.05) of the models fitted in describing the relationship between the input and output variables in its natural state. The coefficient of the determination was also greater than 80% and non-significant lack-of-fit test. Numerical optimization results indicated that the optimum input variables were 120°C barrel temperature, 24g/100g cowpea formulation and 20g/100g feed moisture composition which produce 99.02% dispersibility, 24.13g/100g protein, 73.44% carbohydrate and 388.82kcal/100g calorie, and lysine of 5.02mg/g protein. These data will sharpen the weaning food industry by providing wide opportunity for new food production using low grade rice and common legumes, thereby increasing the economic values of both locally grown rice and cowpea.

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“…The swelling index, water uptake, and cooking loss were signifi cantly higher in samples with oat β-glucan fi ber powder compared to the control. Rashid et al (2015) examined the suitability of wheat bran for extrusion cooking and checked the eff ect of diff erent extrusion parameters on the dietary fi bre profi le as well as on the water solubility index. The results showed that extrusion cooking had a positive eff ect on total and soluble dietary fi bre.…”

Section: Thermal Processesmentioning

confidence: 99%

Effect of food processing on the physicochemical properties of dietary fibre.

Ozyurt

Ötleş

2016

Acta Sci Pol Technol Aliment

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Dietary fi bre is the edible parts of plants, or similar carbohydrates, which are resistant to digestion and absorption in the small intestine (Almeida et al., 2013). Natural sources of dietary fi ber are found in the complex mixture of polysaccharides, which make up the cell walls of fruit, vegetables, and whole-grain cereals (Redgwell and Fischer, 2005). However, knowledge on dietary fi bre has improved signifi cantly in both physiological and analytical areas over the last decades. Dietary fi bre has a lot of positive health eff ects, such as bowel function, reduced risk of coronary heart disease, type 2 diabetes and improved weight maintenance.Many analytical methods and defi nitions have evolved over the years. Therefore, approximately comparable dietary fi bre values were produced and presented in food composition databases for use in food research, the food industry and for nutritional counselling and education. Nowadays, dietary fi bre is one of the components in foods that cause a lot of confusion among users and producers of food composition data (Westenbrink et al., 2013). The physiological eff ect of dietary fi bre depends fi rst of all on its origin, the proportions of individual fractions, the degree of comminution of raw materials and the thermal processes applied. EFFECT OF FOOD PROCESSING ON THE PHYSICOCHEMICAL PROPERTIES OF DIETARY FIBRE ABSTRACTProducts derived from the manufacturing or processing of plant based foods: cereals, fruits, vegetables, as well as algae, are sources of abundant dietary fi bre. Diets high in dietary fi bre have been associated with the reduced risk of cardiovascular disease, diabetes, hypertension, obesity, and gastrointestinal disorders. These fi bre-rich products and byproducts can also fortify foods, increase their dietary fi bre content and result in healthy products, low in calories, cholesterol and fat. Traditionally, consumers have chosen foods such as whole grains, fruits and vegetables as sources of dietary fi bre. Recently, food manufacturers have responded to consumer demand for foods with a higher fi bre content by developing products in which highfi bre ingredients are used. Diff erent food processing methods also increase the dietary fi ber content of food. Moreover, its chemical and physical properties may be aff ected by food processing. Some of them might even improve the functionality of fi bre. Therefore, they may also be applied as functional ingredients to improve physical properties like the physical and structural properties of hydration, oil-holding capacity, viscosity. This study was conducted to examine the eff ect of diff erent food processing methods on the physicochemical properties of dietary fi bre.

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Effects of extrusion cooking on the dietary fibre content and Water Solubility Index of wheat bran extrudates

Cited by 92 publications

References 26 publications

Extrusion Process Optimization of Corn Starch to Develop Instant Vegetable Soup Mix

Extrusion Process Optimization of Corn Starch to Develop Instant Vegetable Soup Mix

Application of Response Surface Methodology (RSM) for the Production and Optimization of Extruded Instant Porridge from Broken Rice Fractions Blended with Cowpea

Effect of food processing on the physicochemical properties of dietary fibre.

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