Influence of Particle Size Reduction on Structural and Mechanical Properties of Extruded Rye Bran

Alam, Syed Ariful; Järvinen, Jenni; Kirjoranta, Satu; Jouppila, Kirsi; Poutanen, Kaisa; Sözer, Nesli

doi:10.1007/s11947-013-1225-2

Cited by 66 publications

(84 citation statements)

References 43 publications

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“…(6)). High crispiness was accompanied by low Cw and high Ci value, whereas low crispiness corresponded to high Cw and low Ci value (Alam et al, 2014;Sibakov et al, 2015).…”

Section: Textural Propertiesmentioning

confidence: 93%

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Effect of drying and extrusion processing on physical and nutritional characteristics of bilberry press cake extrudates

Höglund

Eliasson

Oliveira

et al. 2018

LWT

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A B S T R A C TMild drying and extrusion processing of side streams from berry juice production can enable retention of valuable compounds in the food chain and reduce waste production. The aim of this study was to evaluate the applicability of using hot air (HA) and microwave assisted hot air (MWHA) drying combined with extrusion for conversion of bilberry press cake into value-added extruded food products. Bilberry press cake was dried at 40°C by HA and MWHA drying to a moisture content of 17 g/100 g. A twin screw extruder (average feed rate 72 g/ min, temperature profile 135-128-89-69°C) was used to extrude products containing organic wholegrain rye flour and 10% or 25% dried bilberry press cake powder. A consumer panel (n = 15) evaluated four extrudates on hedonic and Just-About-Right (JAR) scales, with a main focus on texture properties. The results indicate that different drying techniques implied a difference in processing time (40% reduction with MWHA drying). However, the retention of total phenolics and physical characteristics of extruded snacks containing bilberry powders were independent of drying techniques. In sum, powder of bilberry press cake can be incorporated in cereal based extruded snacks with enhanced phenolic content and potential for palatable sensory properties.

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“…(6)). High crispiness was accompanied by low Cw and high Ci value, whereas low crispiness corresponded to high Cw and low Ci value (Alam et al, 2014;Sibakov et al, 2015).…”

Section: Textural Propertiesmentioning

confidence: 93%

“…The measurements were made from 20 replicates from each extrusion treatments using the method described by Alam et al (2014). Expansion rate was calculated with Eq.…”

Section: Macrostructural Analysismentioning

confidence: 99%

Effect of drying and extrusion processing on physical and nutritional characteristics of bilberry press cake extrudates

Höglund

Eliasson

Oliveira

et al. 2018

LWT

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“…This may be explained by the lower water binding capacity of the bran. Particle size reduction of rye bran from 440 µm down to 30 µm had a significantly positive impact on expansion rate and instrumental crispiness (Alam et al, 2014).…”

Section: Milling and Fractionationmentioning

confidence: 93%

Sensory characteristics of wholegrain and bran-rich cereal foods – A review

Heiniö

Noort

Katina

et al. 2016

Trends in Food Science & Technology

212

153

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Wholegrain foods are known to be health-beneficial but their sensory characteristics may be a limiting factor for consumption. Many cereals like rye, oats, barley and sorghum are actually used mainly as wholegrain, whereas for wheat the situation is the opposite. This review deals with factors that differentiate the sensory properties of wholegrain and bran-rich foods from those of refined cereal foods. Hitherto established means of modulating sensory quality and thus improving acceptability of wholegrain foods are also presented. Key words Highlights Most sensory attributes of wholegrain foods are formed during processing  Phenolics, peptides, Maillard reaction products and lipids are the major compounds determining the specific flavour of wholegrain foods  Bran particle size, surface interactions and water binding are key factors in affecting texture formation  Milling, fractionation, bioprocessing and choice of raw materials are among the tools to improve the sensory characteristics of wholegrain foods

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“…Effect of particle size reduction on the microstructural properties of high fibre extrudates was studied by Alam et al (2014). Extrudates were made from rye bran varying in particle size (coarse: 440; medium: 143 and fine: 28 μm) with a twin screw extruder.…”

Section: Microstructure Of Dietary Fibre Added Extruded Solid Foamsmentioning

confidence: 99%

“…Sibakov et al (2014) studied the effect of differently treated oat bran concentrate (OBC) into 90 % defatted oat endosperm flour (EF) extrudates made by twin screw extruder. XMT analyses were performed using similar protocol as of Alam et al (2014). Representative XMT images are shown in Fig.…”

Section: Microstructure Of Dietary Fibre Added Extruded Solid Foamsmentioning

confidence: 99%

Nondestructive Imaging of Cellular Solid Foods

Alam

Sözer

2016

Food Engineering Series

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Influence of Particle Size Reduction on Structural and Mechanical Properties of Extruded Rye Bran

Cited by 66 publications

References 43 publications

Effect of drying and extrusion processing on physical and nutritional characteristics of bilberry press cake extrudates

Effect of drying and extrusion processing on physical and nutritional characteristics of bilberry press cake extrudates

Sensory characteristics of wholegrain and bran-rich cereal foods – A review

Nondestructive Imaging of Cellular Solid Foods

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