Extrusion-Cooking Modifies Physicochemical and Nutrition-Related Properties of Wheat Bran.

ABSTRACT: The potential of extrusion-cooking to change the physicochemical characteristics of wheat bran, increase its nutritional value and decrease its recalcitrance towards fermentation was investigated in this study. The conditions in a twin-screw extruder were varied by changing screw configuration, moisture content and barrel temperature. The former was not previously investigated in studies on bran extrusion. Extrusion-cooking resulted in an increased water-holding capacity and extract viscosity of bran, suggesting shear-induced structure degradation and structure loosening due to steam explosion at the extruder outlet. Modelling showed that the extent of these modifications mainly correlates with the amount of specific mechanical energy (SME) input, which increases with an increasing number

SUBMITTER: Roye C 

PROVIDER: S-EPMC7353595 | biostudies-literature | 2020 Jun

REPOSITORIES: biostudies-literature