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Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE, USA
The Food Processing Center, University of Nebraska-Lincoln, Lincoln, NE, USA
a r t i c l e i n f o
a b s t r a c t
Article history:
Received 8 July 2015
Received in revised form
21 April 2016
Accepted 2 May 2016
Available online 3 May 2016
Whole grain oat our 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 b-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 signicantly 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 waterextractable b-glucan. Under the conditions used in this study, extrusion did not result in changes in
water-extractable b-glucan molecular weight. Thus, extrusion might be benecial in improving functionality and consumer acceptability by affecting physicochemical properties, in vitro starch digestibility,
and b-glucan extractability of oat extrudates.
2016 Elsevier Ltd. All rights reserved.
Keywords:
Polysaccharides
Expansion
Processing
Moisture
1. Introduction
Oats have been recognized for their nutritional properties. Oats,
along with barley, are among the only grains that have received
health claims in several countries for reduction in cholesterol
(Tiwari and Cummins, 2009). The cholesterol-lowering ability of
oats may be due to many components in the grain working synergistically, but the b-glucan fraction seems to play a major role
(Wolever et al., 2010). Oat b-glucan is a high molecular weight
linear glucan consisting of (1 / 3) and (1 / 4) linkages. In the GI
tract, b-glucan contributes viscosity, which slows the rate of
cholesterol absorption and decreases enterohepatic recirculation of
bile acids, thus reducing blood cholesterol (Queenan et al., 2007;
Wolever et al., 2010). In addition to the cholesterol-lowering ability of oats, the viscosity contributed by b-glucan may also
Abbreviations: REI, radial expansion index; WAI, water absorption index; WSI,
water solubility index; RDS, rapidly digestible starch; SDS, slowly digestible starch;
RS, resistant starch.
* Corresponding author. 268 Food Innovation Center, 1901 North 21st Street, P.O.
Box 886205, Lincoln, NE 68588-6205, USA.
E-mail address: drose3@unl.edu (D.J. Rose).
http://dx.doi.org/10.1016/j.jcs.2016.05.001
0733-5210/ 2016 Elsevier Ltd. All rights reserved.
86
and the radial expansion index (REI) was calculated as the extrudate diameter divided by the die diameter. Each sample was
measured 40 times. Samples were then milled using a cyclone mill
(Model 4425, UDY, Fort Collins, CO, USA) equipped with a 1 mm
screen for further analysis.
The color of the milled extrudates was measured using a
colorimeter (Chroma Meter CR-300, Minolta, Tokyo, Japan). Six
measurements were made per treatment combination and results
were expressed in terms of lightness (L*), redness (a*), and yellowness (b*). Water absorption index (WAI) and water solubility
index (WSI) of the extrudates were measured as described
(Anderson, 1982). WSI was expressed as the weight of soluble solids
recovered after drying the supernatant liquid (103 C, 12 h) divided
by the initial wet weight of supernatant liquid. The gel remaining in
the tube after centrifugation was weighed and WAI was expressed
as g gel divided by g initial dry extrudate. Four measurements per
treatment were recorded.
87
Table 1
Composition of oat our.a
Component
Composition
Moisture (%, wb)
Protein (%, db)
Lipid (%, db)
Ash (%, db)
Carbohydrate (%, db, by difference)
Total starch (%, db)
Total b-Glucan (%, db)
Water-extractable b-glucan (%, db)
b-Glucan peak MW (105 g/mol)
Color
L*
a*
b*
a
MW molecular weight.
Value
9.57
13.9
7.00
2.14
77.0
51.2
3.27
0.86
8.85
0.17
0.0
0.40
0.02
0.0
0.30
0.09
0.08
81.4 0.3
0.76 0.04
13.2 0.1
88
Table 2
Effect of processing variables on physical properties, starch, and b-glucan, in oat extrudates.a
Processing
variables
M
SS
Physical responses
T
REI
L*
a*
b*
WAI
(%)
(rpm)
( C)
15
15
15
15
15
15
18
18
18
18
18
18
21
21
21
21
21
21
160
160
300
300
450
450
160
160
300
300
450
450
160
160
300
300
450
450
100
130
100
130
100
130
100
130
100
130
100
130
100
130
100
130
100
130
WS
(g/g)
1.19
1.12
1.26
1.19
1.44
1.30
1.15
1.12
1.31
1.17
1.64
1.48
1.15
1.15
1.34
1.29
1.63
1.34
0.00
0.04
0.13
0.11
0.27
0.10
0.05
0.01
0.05
0.03
0.08
0.16
0.01
0.00
0.03
0.04
0.00
0.09
74.6
74.5
72.2
73.9
73.3
73.4
73.9
73.0
72.1
71.9
74.1
74.3
76.6
74.7
72.6
74.5
74.1
74.2
b-Glucan responses
Starch responses
0.3
0.6
0.6
0.8
0.2
0.1
0.3
0.6
0.5
2.2
0.6
0.3
0.1
0.5
1.3
0.7
0.1
0.6
1.6
1.8
1.8
2.0
1.8
2.2
1.4
1.9
1.8
1.9
1.9
2.0
1.0
1.5
1.4
1.6
1.4
1.8
0.0
0.1
0.1
0.3
0.2
0.2
0.0
0.0
0.1
0.0
0.2
0.3
0.0
0.3
0.2
0.1
0.0
0.1
17.6
17.4
17.9
17.3
17.2
17.3
16.9
17.4
17.8
17.3
16.6
16.7
15.6
16.5
18.1
16.9
17.3
17.1
0.0
0.6
0.5
0.3
0.1
0.5
0.2
0.3
0.0
0.2
0.1
0.6
0.0
1.0
0.7
0.2
0.3
0.3
5.8
5.7
5.9
5.5
6.1
6.1
5.9
5.5
5.7
5.6
6.2
6.1
6.1
5.7
5.5
5.7
6.0
6.0
Total
(% g/g)
0.0
0.2
0.3
0.3
0.1
0.3
0.0
0.1
0.4
0.4
0.2
0.1
0.1
0.4
0.2
0.1
0.3
0.1
12.9
12.2
17.7
14.9
19.7
28.8
11.7
11.8
17.3
14.6
20.2
18.2
10.8
10.5
17.1
14.8
21.2
17.2
RDS
(%, db)
0.9
0.3
0.9
1.5
1.7
1.5
0.5
0.3
0.4
0.7
0.1
1.6
0.1
0.7
0.3
0.1
0.3
0.5
49
55
51
51
51
50
52
51
52
53
51
52
52
52
53
52
53
58
0
4
1
1
1
2
1
1
0
3
1
0
2
1
1
1
1
4
SDS
(%, TS)
68
69
65
62
65
66
67
67
62
66
68
65
67
66
68
64
68
67
2
2
5
3
1
4
0
1
1
4
1
1
0
4
1
4
2
5
RS
(%, TS)
18
18
20
25
22
19
21
21
28
21
18
21
24
22
25
27
21
22
1
1
6
4
6
3
3
3
5
8
4
6
5
3
7
2
3
6
Total
(%, TS)
14
14
15
13
13
15
12
12
10
14
14
14
9
11
8
9
12
11
2
1
1
1
6
1
3
1
4
4
4
7
4
2
6
2
0
1
Peak MW
5
(%, db)
3.17
3.21
3.29
3.13
3.07
3.12
3.28
3.19
3.19
3.19
3.23
3.19
3.16
2.99
3.20
3.34
3.26
3.19
(10 )
0.13
0.03
0.16
0.29
0.21
0.23
0.08
0.03
0.07
0.03
0.04
0.02
0.12
0.09
0.14
0.12
0.05
0.07
8.8
9.3
8.2
8.9
8.6
8.5
8.6
9.2
8.0
8.8
8.4
8.4
8.9
8.8
9.2
8.6
9.6
8.1
0.2
0.9
1.0
0.5
1.1
0.5
0.8
0.0
0.2
1.2
1.3
0.1
0.1
0.1
0.2
1.1
0.5
0.0
WE
(% db)
1.20
0.74
1.08
1.23
1.07
0.86
0.88
0.77
0.73
0.71
0.98
0.80
0.81
0.80
0.84
0.96
0.90
0.92
0.11
0.38
0.53
0.25
0.27
0.14
0.06
0.28
0.22
0.27
0.31
0.01
0.18
0.11
0.35
0.52
0.47
0.33
M moisture (%, wb); SS screw speed (rpm); T temperature ( C); REI radial expansion index; WAI water absorption index; WSI water solubility index;
RDS rapidly digestible starch; SDS slowly digestible starch; RS resistant starch; TS total starch; MW molecular weight; WE water-extractable.
a
Responses are mean standard deviation (n 2).
Table 3
Factor contributions (%) to ANOVA models for physical properties, starch, and b-glucan, in oat extrudates.a
Factor(s)
M
SS
T
M SS
MT
SS T
M SS T
Error
Physical responses
b-Glucan responses
Starch responses
REI
L*
a*
b*
WAI
WSI
Total
RDS
SDS
RS
Total
Peak MW
WE
3.46
60.3***
9.65***
5.55
0.08
3.84
1.80
15.3
16.8***
32.2***
0.09
12.3*
1.90
11.9**
5.86
18.9
34.9***
17.7***
24.6***
0.26
1.33
3.38
2.79
14.9
12.9*
20.3***
0.61
24.9**
0.61
13.9*
4.92
21.8
0.10
40.2***
7.72
4.65
0.48
4.78
7.16
34.9
4.77
58.3***
0.39
3.83
3.23
2.29
8.16
19.1
15.34*
3.02
3.77
17.04
1.58
1.86
24.17
33.22
0.63
6.10*
0.32
2.63
0.65
0.17
3.91
85.6
3.45
6.76*
0.01
1.57
0.62
0.07
6.43
81.1
7.85*
1.87
0.34
0.66
0.35
0.04
1.99
86.9
2.66
4.61
1.83
18.5
0.16
1.11
14.6
56.6
6.79
7.25
1.93
9.64
14.0
11.1
7.77
41.5
9.11*
0.72
1.56
4.57
2.08
3.75
2.50
75.7
REI radial expansion index; WAI water absorption index; WSI water solubility index; RDS rapidly digestible starch; SDS slowly digestible starch; RS resistant
starch; MW molecular weight; WE water-extractable; M moisture; SS screw speed; T temperature.
*p < 0.05; **p < 0.01; ***p < 0.001.
a
Factor contributions calculated by dividing each factor's sum of squares by the total sum of squares and multiplying by 100%.
89
Fig. 1. Means of signicant treatment effects [screw speed (A, B) and moisture (C)] for
rapidly digestible starch (A), slowly digestible starch (B), and resistant starch (C) in oat
our extrudates; error bars show standard error (n 12); bars marked with different
letters are signicantly different (p < 0.05).
Fig. 2. Means of moisture treatments for extractable b-glucan in oat our extrudates;
error bars show standard error (n 12); bars marked with different letters are
signicantly different (p < 0.05).
90
4. Conclusions
Overall, the current study explained how physicochemical
properties and digestion proles of starch in whole grain oats are
inuenced by extrusion conditions. REI, WAI, and WSI were
increased with an increase in screw speed. Combinations of
extrusion parameters were responsible for the change in color of
the extrudates, instead of a single processing variable. Barrel temperature did not signicantly affect the starch digestible fractions
or extractable b-glucan concentration. However, screw speed
signicantly affected both SDS and RDS. Moderate screw speed
tended to increase SDS and diminish RDS. Moisture contents
signicantly affected both RS and extractable b-glucan concentration, with the lower moisture content tending to increase both of
them. Thus, extrusion of whole grain oats under low moisture and
moderate screw speed conditions may produce extruded products
with the most desirable physicochemical properties in terms of bglucan extractability and starch digestibility.
Conict of interest
The authors declare that there is no conict of interest.
Acknowledgement
The current work is part of the project funded from General
Mills, Inc. The funders had no role in study design, data collection
and analysis or preparation of the manuscript.
Appendix A. Supplementary data
Supplementary data related to this article can be found at http://
dx.doi.org/10.1016/j.jcs.2016.05.001.
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