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Processing Affects the Physicochemical Properties of Fiber from Wheat and Flax in Ready‐to‐Eat (RTE) Flaked Cereal
Author(s) -
Lafond David W.,
Jin YuLai,
Cho KiYul,
Romsos Dale R.
Publication year - 2015
Publication title -
cereal chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.558
H-Index - 100
eISSN - 1943-3638
pISSN - 0009-0352
DOI - 10.1094/cchem-09-14-0180-r
Subject(s) - chemistry , arabinoxylan , hydrolysis , food science , fiber , starch , viscosity , ingredient , dietary fiber , steam explosion , chemical engineering , organic chemistry , pulp and paper industry , composite material , materials science , engineering
Fiber from wheat and flax is mostly insoluble, making addition in high amounts to a food difficult without adversely affecting product attributes. One approach to increasing the level of these fibers in food is to hydrolyze fiber to more soluble forms through processing. This study was designed to evaluate the impact of a steam pressure cooking process on physicochemical properties of ready‐to‐eat (RTE) cereal with 17.7% added unhydrolyzed flax fiber (a combination of arabinoxylans, rhamnogalacturonans, and pectins) or 15.4% added hydrolyzed wheat fiber (a purified arabinoxylan extract). Peak molecular weights of unhydrolyzed and hydrolyzed fibers were ∼2.9 × 10 6 and ∼800 g/mol, respectively, with a ∼400‐fold higher viscosity for unhydrolyzed fiber. Molecular weight of the unhydrolyzed fiber ingredient was reduced to approximately the molecular weight of the hydrolyzed fiber as a result of the low‐shear steam pressure cooking process used, and consistent with molecular weight results, there was only a twofold difference in viscosity of the cereal remaining. The low‐fiber control RTE cereal had the highest viscosity owing to starch content.