The effect of extrusion on the functional properties of oat fibre

Abstract

Extrusion is an effective method for the production of healthier snack foods, such as oat fibre products. The effect of this process on the physicochemical properties of oat fibre preparations containing high levels of β-glucan, however, has not been fully addressed. Oat fibre containing 28 g/100 g β-glucan was extruded using two levels of feed moisture (50 g/100 g or 60 g/100 g of feed materials) and two screw speeds (200 rpm or 300 rpm) at a constant barrel temperature profile (80 °C, 90 °C, 100 °C, 110 °C). A higher specific mechanical energy applied during extrusion correlated with an increase in specific surface area, greater sorption of water vapour and higher sorption energy for the m..