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The advantage of using extrusion processing for increasing dietary fibre level in gluten-free products

Stojceska, Valentina and Ainsworth, Paul and Plunkett, Andrew and İbanoğlu, Şenol (2010) The advantage of using extrusion processing for increasing dietary fibre level in gluten-free products. Food Chemistry, 121 (1). 156 - 164. ISSN 1873-7072

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Abstract

Gluten-free products generally are not enriched/fortified and frequently are made from refined flour and/or starch. Such products have been found to provide lower amounts of total dietary fibre than their enriched/fortified gluten-containing counterparts. The objective of this study was to increase the level of total dietary fibre in gluten-free products by using extrusion technology and by incorporating a number of different fruits and vegetables, such as apple, beetroot, carrot, cranberry and gluten-free Teff flour cereal. The materials were added at the level of 30% into the gluten-free balanced formulation (control) made from rice flour, potato starch, corn starch, milk powder and soya flour. Different process conditions, such as water feed rate 12%, solid feed rate 15–25 kg/h, screw speed 200–350 rpm, barrel temperatures: 80 °C at feed entry and 80–150 °C at die exit were used. Pressure, material temperature and torque were monitored during extrusion runs. The relationships and interactions between raw ingredients, extrusion processing parameters and resulting extrudate nutritional and textural properties were investigated. The results of this study clearly show that extrusion technology has the potential to increase the levels of total dietary fibre in gluten-free products made from vegetables, fruits and gluten-free cereals.

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