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Extrusion processing of pure chokeberry (Aronia melanocarpa) pomace: impact on dietary fiber profile and bioactive compounds

Schmid, Vera; Steck, Jan; Mayer-Miebach, Esther; Behsnilian, Diana; Bunzel, Mirko; Karbstein, Heike P.; Emin, M. Azad

Abstract:
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 (c$_{w}$), which resulted in specific mechanical energies (SME) in the range of 145–222 Whkg$^{-1}$ and material temperatures (T$_{M}$) 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. ... mehr

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Verlagsausgabe §
DOI: 10.5445/IR/1000131064
Veröffentlicht am 01.04.2021
Cover der Publikation
Zugehörige Institution(en) am KIT Institut für Bio- und Lebensmitteltechnik (BLT)
Publikationstyp Zeitschriftenaufsatz
Publikationsjahr 2021
Sprache Englisch
Identifikator ISSN: 2304-8158
KITopen-ID: 1000131064
Erschienen in Foods
Verlag MDPI
Band 10
Heft 3
Seiten 518
Schlagwörter arabinan sidechains; monosaccharide composition; glycosidic linkage; pectic arabinan oligosaccharides; dietary fiber stability; polyphenols stability; water solubility index; water absorption index; texture; color
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