The impact of extrusion processing on fortified breakfast cereals containing β-glucan-enriched flour: physical, structural, and nutritional aspects.

IF 3.5 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of the Science of Food and Agriculture Pub Date : 2025-09-16 DOI:10.1002/jsfa.70194

Sibel Yağcı, Nazlı Şahin, Ayşegül Çalışkan, İncinur Hasbay

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引用次数: 0

Abstract

Background: This study evaluated the effects of various factors on breakfast cereals containing β-glucan-enriched flour fraction (BEFF). A central composite design (CCD) was used to examine the effects of BEFF level, screw speed, and die temperature on the physical, textural, microstructural, and nutritional properties of the cereals.

Results: The addition of BEFF initially increased the L* value by 5.1%, followed by a decrease at higher levels. Porosity increased linearly, whereas starch digestibility decreased. Screw speed was the most significant independent variable affecting the physical and structural properties of the cereals, followed by die temperature. The optimum processing conditions were 5.1% BEFF, 435 rpm screw speed, and 170 °C die temperature (with the other barrel zones maintained at 40, 50, 70, 90, and 100 °C), yielding β-glucan content of 14.3 g kg^-1 and starch digestibility of 196.46 mg maltose g^-1. β-Glucan loss was limited to 42% at most when compared with the unextruded blend.

Conclusion: Extrusion increased starch digestibility and reduced β-glucan content, and the enthalpy of starch gelatinization tended to decrease with BEFF incorporation into the control sample. All breakfast cereal products in this study met Food and Drug Administration (FDA) requirements, containing at least 0.75 g of β-glucan per serving portion. © 2025 Society of Chemical Industry.

查看原文本刊更多论文

挤压加工对富含β-葡聚糖面粉的强化早餐谷物的影响：物理、结构和营养方面。

背景：本研究评价了不同因素对富含β-葡聚糖面粉组分（BEFF）早餐谷物的影响。采用中心复合设计（CCD）研究了BEFF水平、螺旋转速和模具温度对谷物的物理、质地、微观结构和营养特性的影响。结果：添加BEFF后，L*值最初升高5.1%，随后随添加量的增加而降低。孔隙率线性增加，淀粉消化率线性降低。螺杆转速是影响颗粒物理结构性能最显著的自变量，其次是模具温度。最佳工艺条件为5.1% BEFF， 435 rpm螺杆转速，170℃模温（其余桶区保持40、50、70、90和100℃），β-葡聚糖含量为14.3 g kg-1，淀粉消化率为196.46 mg麦芽糖g-1。与未挤压共混物相比，β-葡聚糖的损失最多控制在42%。结论：挤压提高了淀粉消化率，降低了β-葡聚糖含量，淀粉糊化焓随BEFF掺入对照样品呈下降趋势。在这项研究中，所有早餐麦片产品都符合美国食品和药物管理局（FDA）的要求，每份含有至少0.75克β-葡聚糖。©2025化学工业协会。

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来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

期刊介绍： The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry . Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.