Extrusion processing of pure chokeberry (Aronia melanocarpa) pomace: impact on dietary fiber profile and bioactive compounds
| Autor: | Jan Steck, M. Azad Emin, Mirko Bunzel, Diana Behsnilian, Vera Schmid, Esther Mayer-Miebach, Heike P. Karbstein |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
Health (social science)
Absorption of water 030309 nutrition & dietetics Starch Plant Science lcsh:Chemical technology Polysaccharide Health Professions (miscellaneous) Microbiology Article pectic arabinan oligosaccharides water solubility index 03 medical and health sciences Ingredient chemistry.chemical_compound 0404 agricultural biotechnology monosaccharide composition Chemical engineering glycosidic linkage dietary fiber stability lcsh:TP1-1185 Food science arabinan sidechains chemistry.chemical_classification 0303 health sciences water absorption index Aqueous solution Pomace 04 agricultural and veterinary sciences 040401 food science polyphenols stability color chemistry Polyphenol ddc:660 Extrusion texture Food Science |
| Zdroj: | Foods, 10 (3), 518 Foods Volume 10 Issue 3 Foods, Vol 10, Iss 518, p 518 (2021) |
| ISSN: | 2304-8158 |
| Popis: | The partial substitution of starch with dietary fiber (DF) in extruded ready-to-eat texturized (RTE) cereals has been suggested as a strategy to reduce the high glycemic index of these food products. Here, we study the impact of extrusion processing on pure chokeberry (Aronia melanocarpa) pomace powder (CPP) rich in DF and polyphenols (PP) focusing on the content and profile of the DF fractions, stability of PP, and techno-functional properties of the extrudates. Using a co-rotating twin-screw extruder, different screw speeds were applied to CPP with different water contents (cw), which resulted in specific mechanical energies (SME) in the range of 145–222 Whkg−1 and material temperatures (TM) in the range of 123–155 °C. High molecular weight soluble DF contents slightly increase with increasing thermomechanical stress up to 16.1 ± 0.8 g/100 g dm as compared to CPP (11.5 ± 1.2 g/100 g dm), but total DF (TDF) contents (58.6 ± 0.8 g/100 g dm) did not change. DF structural analysis revealed extrusion-based changes in the portions of pectic polysaccharides (type I rhamnogalacturonan) in the soluble and insoluble DF fractions. Contents of thermolabile anthocyanins decrease linearly with SME and temperature from 1.80 ± 0.09 g/100 g dm in CPP to 0.24 ± 0.06 g/100 g dm (222 Whkg−1, 155 °C), but phenolic acids and flavonoids appear to be largely unaffected. Resulting techno-functional (water absorption and water solubility) and physical properties related to the sensory characteristics (expansion, hardness, and color) of pure CPP extrudates support the expectation that granulated CPP extrudates may be a suitable food ingredient rich in DF and PP. |
| Databáze: | OpenAIRE |
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