Physical, Textural, and Antioxidant Properties of Extruded Waxy Wheat Flour Snack Supplemented with Several Varieties of Bran

Abstract

Wheat represents a ubiquitous commodity and although industries valorize 10% of wheat bran, most of this antioxidant-rich byproduct gets fed to livestock. The objective of this study was to incorporate wheat bran into an extruded snack. Bran samples from hard red spring, soft white club cv. Bruehl, and purple wheat lines were added to cv. Waxy-Pen wheat flour (Triticum aestivum L.) at replacement concentrations of 0%, 12.5%, 25%, and 37.5% (w/w; n = 10). Extrudates were evaluated for antioxidant capacity, color, and physical properties. Results showed that high fiber concentrations altered several pasting properties, reduced expansion ratios (P < 0.0001), and created denser products (P < 0.0001), especially for white bran supplemented extrudates. Purple bran supplemented extrudates produced harder products compared to white and red bran treatments (P < 0.0001). Extrudates produced with 37.5% (w/w) of each bran variety absorbed more water than the control with no added bran. The oxygen radical absorption capacity assay, expressed as Trolox Equivalents, showed that extrudates made with addition of red (37.5%) and purple (37.5%) bran had higher values compared to the other treatments; the control, red, and white bran treatments had less antioxidant activity after extrusion (P < 0.0001) compared to purple bran supplemented extrudates. Purple and red brans may serve as viable functional ingredients in extruded foods given their higher antioxidant activities. Future studies could evaluate how bran variety and concentration, extruded shape, and flavor influence consumer acceptance.

Quinoa Starch Characteristics and Their Correlations with the Texture Profile Analysis (TPA) of Cooked Quinoa

“…Similarly, Lindeboom and others () found 3 quinoa varieties with low amylose content (0.3% to 2.1%). Since waxy wheat (<1% amylose content) exhibited excellent expansion during extrusion (Kowalski and others ; Fleischman and others ), those quinoa varieties with low amylose content are promising to exhibit superior extrusion performance and produce breakfast cereal or puffed snacks.…”

Evaluation of selected properties of gluten-free instant gruels processed under various extrusion-cooking conditions [pdf]

“…Gbenyi et al (2016) reported a bulk density of extrudates from sorghum flour from 223 to 499 kg•m -3 if groundnut flour was addied. Fleischman et al (2016) found a bulk density of 300 kg•m -3 for waxy wheat flour extrudates, which increased to up to 800 kg•m -3 if 37.5% of the mixture was replaced by wheat bran. Mayachiew et al (2015) found that bulk density of extruded instant rice-soybean porridge ranged from 560 to 700 kg•m -3 , and decreasing bulk density was observed as the proportion of legumes added to the mixture increased, up to 30% more than rice extruded porridge.…”

“…The extrusion-cooking process is carried out in extruders, in which the main operative element is a screw or pair of screws fitted into a barrel (Mościcki et al, 2007). Food extrusion is a complex process because it requires continuous control of many different parameters to ensure that the products will have the desired characteristics and a balanced nutritional composition (Fleischman et al, 2016;Gbenyi et al, 2016;Mayachiew et al, 2015). Processing variables, i.e.…”

Application of Starch and Starch-Based Products in Food Industry

“…In Malaysia, bran and wheat germ bread produced by Gardenia brand is an example of how wheat by products have been utilised by food industry which accounted 10% from the cereal waste production. Recent study claimed that the wheat bran has been disposed as animal feedstock despite of its rich-antioxidant properties [27].…”