Extrusion process improves the functionality of soluble dietary fiber in oat bran

Abstract Extrusion processing is a thermal process applied to food preparation. However, its effects on food ingredients are ambiguous. The aim of this study was to elucidate the effects of extrusion processing on soluble dietary fiber (SDF) in oat bran. The yield, composition, thermal properties, rheological behavior and functionality of SDF in extruded oat bran were compared with those of SDF in untreated oat bran. The results showed that SDF in extrude oat bran had higher yields (14.2%), mean particle diameter (1718.1 nm), peak temperature ( T p  = 69.0 °C), solubility, swelling capacity, solvent retention capacity, foam ability, apparent viscosity and consistency coefficient, and lower flow behavior index than those of SDF in untreated oat bran. The extrusion process improves some properties of SDF from oat bran.

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