Extrusion-cooking affects oat bran physicochemical and nutrition-related properties and increases its β-glucan extractability. (November 2021)

• Record Type: Journal Article
• Authors: Roye, Chiara; Van Wayenbergh, Eline; Henrion, Muriel; De Bondt, Yamina; Chanvrier, Hélène; King, Roberto; Lamothe, Lisa M.; Courtin, Christophe M.
• Is Part Of: Journal of cereal science. Volume 102(2021)
• Publication Date: 2021-11
• Subjects: Extrusion-cooking -- Oat bran -- Dietary fibre -- In vitro fermentation; Grain -- Periodicals; Cereal products -- Periodicals; Céréales -- Périodiques; Produits céréaliers -- Périodiques; Cereal products; Grain; Periodicals; 664.705
• DOI: 10.1016/j.jcs.2021.103360
• Languages: English
• ISSNs: 0733-5210

Abstract

Abstract: In this study, we investigated if extrusion-cooking can be used to change physicochemical and nutritionally relevant properties of oat bran. The importance of moisture content, last-barrel set temperature and type of extrusion-cooking (single-pass, double-pass, acid) on these properties was evaluated using two full factorial design experiments. Acid extrusion-cooking led to a 5.7-fold increase in water-extractable dry matter content and increased β-glucan extractability from 9.4% of total β-glucan content to 70.7% in particular. Double-pass extrusion-cooking led to a 2.6-fold increase in the strong water-binding capacity of oat bran. However, the changes in oat bran properties did not result in a different digestibility or an increased short-chain fatty acid production during in vitro fermentation using faecal microbiota. Results suggest that working with different types of extrusion-cooking and processing conditions allows changing the technofunctional and physiological impact of oat bran before incorporating it in food products. Graphical abstract: Image 1 Highlights: The extent of oat bran modification depends on process parameters and extrusion type. Acid extrusion-cooking increases water-extractable β-glucan content by a factor 7. Acid extrusion-cooking decreased the molecular weight of β-glucan by a factor 3.4. Double-pass extrusion-cooking increases the water-binding capacity of bran 2.6 times. Extrusion conditions can be geared towards desired bran properties.