Andersson Annica A M, Andersson R, Jonsäll Anette, Andersson Jörgen, Fredriksson Helena
Dept. of Molecular Sciences, Uppsala BioCentre, Swedish Univ. of Agricultural Sciences, PO Box 7015, SE-750 07, Uppsala, Sweden.
Söräng Hattmakargatan, 5423, 821 93, Bollnäs, Sweden.
J Food Sci. 2017 Jun;82(6):1344-1350. doi: 10.1111/1750-3841.13741. Epub 2017 May 11.
Wheat bran and rye bran are mostly used as animal feed today, but their high content of dietary fiber and bioactive components are beneficial to human health. Increased use of bran as food raw material could therefore be desirable. However, bran mainly contains unextractable dietary fiber and deteriorates the sensory properties of products. Processing by extrusion could increase the extractability of dietary fiber and increase the sensory qualities of bran products. Wheat bran and rye bran were therefore extruded at different levels of moisture content, screw speed and temperature, in order to find the optimal setting for increased extractability of dietary fiber and positive sensory properties. A water content of 24% for wheat bran and 30% for rye bran, a screw speed of 400 rpm, and a temperature of 130 °C resulted in the highest extractability of total dietary fiber and arabinoxylan. Arabinoxylan extractability increased from 5.8% in wheat bran to 9.0% in extruded wheat bran at those settings, and from 14.6% to 19.2% for rye bran. Total contents of dietary fiber and arabinoxylan were not affected by extrusion. Content of β-glucan was also maintained during extrusion, while its molecular weight decreased slightly and extractability increased slightly. Extrusion at these settings is therefore a suitable process for increasing the use of wheat bran and rye bran as a food raw material.
如今，麦麸和黑麦麸主要用作动物饲料，但其膳食纤维和生物活性成分含量高，对人体健康有益。因此，增加麸皮作为食品原料的使用量是可取的。然而，麸皮主要含有不可提取的膳食纤维，会降低产品的感官特性。通过挤压加工可以提高膳食纤维的可提取性，并提高麸皮产品的感官品质。因此，对麦麸和黑麦麸在不同水分含量、螺杆转速和温度水平下进行挤压，以找到提高膳食纤维可提取性和获得良好感官特性的最佳参数设置。麦麸含水量为24%、黑麦麸含水量为30%、螺杆转速为400转/分钟以及温度为130℃时，总膳食纤维和阿拉伯木聚糖的可提取率最高。在这些参数设置下，阿拉伯木聚糖的可提取率从麦麸中的5.8%提高到挤压后麦麸中的9.0%，黑麦麸则从14.6%提高到19.2%。膳食纤维和阿拉伯木聚糖的总含量不受挤压影响。挤压过程中β-葡聚糖的含量也保持不变，但其分子量略有下降，可提取率略有提高。因此，在这些参数设置下进行挤压是增加麦麸和黑麦麸作为食品原料使用量的合适工艺。
