Dataset Information

Changing Wheat Bran Structural Properties by Extrusion-Cooking on a Pilot and Industrial Scale: A Comparative Study.

ABSTRACT: Extrusion-cooking can be used to change the techno-functional and nutrition-related properties of wheat bran. In this study, pilot-scale (BC21) and industrial-scale (BC45) twin-screw extrusion-cooking using different types of extrusion (single-pass, double-pass and acid extrusion-cooking) and process parameters (temperature, moisture) were compared for their impact on wheat bran. When applying the same process settings, the higher strong water-binding capacity, extract viscosity and extractability displayed by bran extruded using the industrial set-up reflected a more considerable wheat bran structure degradation compared to pilot-scale extrusion-cooking. This was attributed to the overall higher specific mechanical energy (SME), pressure and product temperature that were reached inside the industrial extruder. When changing the type of extrusion-cooking from single-pass to double-pass and acid extrusion-cooking, wheat bran physicochemical characteristics evolved in the same direction, irrespective of extruder scale. The differences in bran characteristics were, however, smaller on industrial-scale. Results show that the differentiating power of the latter can be increased by decreasing the moisture content and increasing product temperature, beyond what is possible in the pilot-scale extruder. This was confirmed by using a BC72 industrial-scale extruder at low moisture content. In conclusion, the extruder scale mainly determines the SME that can be reached and determines the potential to modify wheat bran.

SUBMITTER: Roye C

PROVIDER: S-EPMC7924859 | biostudies-literature | 2021 Feb

REPOSITORIES: biostudies-literature

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Changing Wheat Bran Structural Properties by Extrusion-Cooking on a Pilot and Industrial Scale: A Comparative Study.

Roye Chiara C Henrion Muriel M Chanvrier Hélène H Loret Chrystel C King Roberto R Lamothe Lisa L Courtin Christophe M CM

Foods (Basel, Switzerland) 20210221 2

Extrusion-cooking can be used to change the techno-functional and nutrition-related properties of wheat bran. In this study, pilot-scale (BC21) and industrial-scale (BC45) twin-screw extrusion-cooking using different types of extrusion (single-pass, double-pass and acid extrusion-cooking) and process parameters (temperature, moisture) were compared for their impact on wheat bran. When applying the same process settings, the higher strong water-binding capacity, extract viscosity and extractabili ...[more]

PMID: 33669947

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Project description:Conventional wheat milling generates important volumes of wheat bran (WB), which is a concentrated source of polyphenols and insoluble fiber. In terms of health benefits and based on epidemiological and experimental evidence, these compounds contribute to reducing the risk of certain chronic pathologies. Protein concentration is the main quality factor conditioning wheat use in the agroindustry. When turning waste into feasible resources, it is essential to evaluate the variability of the raw material. The aim of this study was the evaluation of the impact of protein content in the valorization of WB based on its antioxidants, anti-inflammatory properties and glycemic index (GI). A significantly (p ≤ 0.05) lower content of phenolic compounds was found in the whole grain (WG) fractions, both free (FP) and bound (BP), as compared to the WB phenolic fractions, differences that ranged from 4- to 6-fold (538 to 561 mg GAE 100 g-1 in WG vs. 1027 to 1236 in WB mg GAE 100 g-1 in FP and 2245 to 2378 vs. 6344 to 7232 mg GAE 100 g-1 in BP). A significant (p ≤ 0.05) effect of the protein content on the resulting phenolic content and antioxidant capacity was observed, especially in WG, but also in WB, although in the latter a significant (p ≤ 0.05) negative correlation was observed, and increasing the protein content resulted in decreasing total phenolic content, antioxidants, and ferric-reducing capacities, probably due to their different types of proteins. The highest protein content in WB produced a significant (p ≤ 0.05) reduction in GI value, probably due to the role of protein structure in protecting starch from gelatinization, along with phytic acid, which may bind to proteins closely associated to starch and chelate calcium ions, required for α-amylase activity. A significant (p ≤ 0.05) effect of the protein content on the GI was also found, which may be explained by the structural effect of the proteins associated with starch, reducing the GI (21.64). The results obtained show the importance of segregation of WB in valorization strategies in order to increase the efficiency of the processes.

Project description:Thermal degradation of sugars and amino acids, and depolymerization of macromolecules such as starch, proteins and fibre occasioned by high-temperature short-time extrusion cooking modify the physicochemical and functional properties of raw materials. High-temperature short-time extrusion cooking holds promise for the expanded use of non-conventional ingredients as food/feed due to its practicality, increased productivity and efficiency, and ability to retain thermally degradable nutrients during cooking. However, little is known about the effect of the high-temperature short-time extrusion cooking process on the physicochemical properties and starch digestibility of lesser-known grain legumes such as African yam beans (Sphenostylis stenocarpa), Pigeon pea (Cajanus cajan), and Bambara peanut (Vigna subterranean). In this study, we investigate the effect of high-temperature short-time extrusion cooking and extrusion cooking temperature; low (100°C) vs high (140°C) temperatures in a single screw extruder, on hydration characteristics, viscoamylolytic properties, in vitro starch digestibility and digestion kinetics of these grain legumes. We show that water holding capacity and swelling power increased (p < 0.05) with increasing extrusion temperature for Sphenostylis stenocarpa and Vigna subterranean but not Cajanus cajan extrudates. Significant effects of extrusion cooking (i.e unextruded vs 100°C and unextruded vs 140°C) and extrusion temperatures (i.e. 100°C vs 140°C) were observed in peak, trough, final and setback viscosities of all extrudates. Starch digestibility and digestion characteristics were modified with increase in extrusion temperature, however, no effect of extrusion temperatures (i.e. 100°C vs 140°C) on starch digestion kinetics was observed for Sphenostylis stenocarpa and Vigna subterranean except for hydrolysis index (34.77 vs 40.77%). Nutritional and physiological implications of extruded grain legumes in monogastric animal feeding were also highlighted. The Information presented herein will influence expanded use of extruded grain legumes as feed ingredients for intensive monogastric animal feeding.

Dataset Information

Changing Wheat Bran Structural Properties by Extrusion-Cooking on a Pilot and Industrial Scale: A Comparative Study.

Publications

Changing Wheat Bran Structural Properties by Extrusion-Cooking on a Pilot and Industrial Scale: A Comparative Study.

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