Effects of selected extrusion parameters on physicochemical properties and in vitro starch digestibility and β-glucan extractability of whole grain oats

Sandrayee Brahma, Steven A. Weier, Devin J. Rose

Research output: Contribution to journalArticle

7 Citations (Scopus)

Abstract

Whole grain oat flour was extruded under different moisture contents (15%, 18%, 21%), barrel temperatures (100 °C, 130 °C), and screw speeds (160 rpm, 300 rpm, 450 rpm), and selected physicochemical properties, in vitro starch digestibility, and β-glucan extractability of the extrudates were analyzed. An increase in screw speed resulted in an increase in radial expansion index, water absorption index, and water solubility index. Screw speed significantly affected slowly and rapidly digestible starch. Moderate screw speed (300 rpm) led to higher slowly digestible starch with an accompanying decrease in rapidly digestible starch. Low moisture conditions (15%) resulted in the highest resistant starch and water-extractable β-glucan. Under the conditions used in this study, extrusion did not result in changes in water-extractable β-glucan molecular weight. Thus, extrusion might be beneficial in improving functionality and consumer acceptability by affecting physicochemical properties, in vitro starch digestibility, and β-glucan extractability of oat extrudates.

Original languageEnglish (US)
Pages (from-to)85-90
Number of pages6
JournalJournal of Cereal Science
Volume70
DOIs
StatePublished - Jan 1 2016

Fingerprint

Glucans
whole grain foods
glucans
extrusion
Starch
Extrusion
oats
screws
physicochemical properties
digestibility
starch
Water
oat flour
whole grain flour
Moisture
resistant starch
water solubility
Flour
Water absorption
Solubility

Keywords

  • Expansion
  • Moisture
  • Polysaccharides
  • Processing

ASJC Scopus subject areas

  • Food Science
  • Biochemistry

Cite this

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title = "Effects of selected extrusion parameters on physicochemical properties and in vitro starch digestibility and β-glucan extractability of whole grain oats",
abstract = "Whole grain oat flour was extruded under different moisture contents (15{\%}, 18{\%}, 21{\%}), barrel temperatures (100 °C, 130 °C), and screw speeds (160 rpm, 300 rpm, 450 rpm), and selected physicochemical properties, in vitro starch digestibility, and β-glucan extractability of the extrudates were analyzed. An increase in screw speed resulted in an increase in radial expansion index, water absorption index, and water solubility index. Screw speed significantly affected slowly and rapidly digestible starch. Moderate screw speed (300 rpm) led to higher slowly digestible starch with an accompanying decrease in rapidly digestible starch. Low moisture conditions (15{\%}) resulted in the highest resistant starch and water-extractable β-glucan. Under the conditions used in this study, extrusion did not result in changes in water-extractable β-glucan molecular weight. Thus, extrusion might be beneficial in improving functionality and consumer acceptability by affecting physicochemical properties, in vitro starch digestibility, and β-glucan extractability of oat extrudates.",
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author = "Sandrayee Brahma and Weier, {Steven A.} and Rose, {Devin J.}",
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AU - Brahma, Sandrayee

AU - Weier, Steven A.

AU - Rose, Devin J.

PY - 2016/1/1

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N2 - Whole grain oat flour was extruded under different moisture contents (15%, 18%, 21%), barrel temperatures (100 °C, 130 °C), and screw speeds (160 rpm, 300 rpm, 450 rpm), and selected physicochemical properties, in vitro starch digestibility, and β-glucan extractability of the extrudates were analyzed. An increase in screw speed resulted in an increase in radial expansion index, water absorption index, and water solubility index. Screw speed significantly affected slowly and rapidly digestible starch. Moderate screw speed (300 rpm) led to higher slowly digestible starch with an accompanying decrease in rapidly digestible starch. Low moisture conditions (15%) resulted in the highest resistant starch and water-extractable β-glucan. Under the conditions used in this study, extrusion did not result in changes in water-extractable β-glucan molecular weight. Thus, extrusion might be beneficial in improving functionality and consumer acceptability by affecting physicochemical properties, in vitro starch digestibility, and β-glucan extractability of oat extrudates.

AB - Whole grain oat flour was extruded under different moisture contents (15%, 18%, 21%), barrel temperatures (100 °C, 130 °C), and screw speeds (160 rpm, 300 rpm, 450 rpm), and selected physicochemical properties, in vitro starch digestibility, and β-glucan extractability of the extrudates were analyzed. An increase in screw speed resulted in an increase in radial expansion index, water absorption index, and water solubility index. Screw speed significantly affected slowly and rapidly digestible starch. Moderate screw speed (300 rpm) led to higher slowly digestible starch with an accompanying decrease in rapidly digestible starch. Low moisture conditions (15%) resulted in the highest resistant starch and water-extractable β-glucan. Under the conditions used in this study, extrusion did not result in changes in water-extractable β-glucan molecular weight. Thus, extrusion might be beneficial in improving functionality and consumer acceptability by affecting physicochemical properties, in vitro starch digestibility, and β-glucan extractability of oat extrudates.

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KW - Processing

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