I G H. Characteristics Sensory and Profile Fiber Dietary : Using Flour Wheat Bran-Enriched Precooked JFS ute erdcinwtotpriso sprohibited is permission without reproduction Further [email protected]). (E-mail: Alavi Manhattan, author Univ., to State inquiries Kansas An- Direct of Hall, U.S.A. 66506, Dept. Call KS Inst., 215 Science Industry, Food and with Sciences is imal Herald author Nutrition, and Human Hall, Hall, of Justin Shellenberger Dept. Center, 143E 201 Analysis Industry, Sensory with and is Science Adhikari Grain author of and Dept. Gajula with Authors are 2/1/2008. Alavi Accepted 7/11/2007, Submitted 20070535 MS euigttlbodcoetrladpooigstey n insolu- in and effective satiety, promoting be and to cholesterol with blood known total associated are reducing are fibers IDF Soluble and benefits. SDF health Both several 1996). Ding and (Dreher Qian primarily fraction SDF, water-soluble 1987; water; the is in gums, soluble and pectin not of is the consisting that is fiber lignin, dietary and of hemicellulose, (IDF), fraction fiber cellulose, dietary of Insoluble consisting (SDF). primarily fiber insol- dietary into soluble divided be and can uble fiber Dietary 2006). and (Seiz intestine fiber large functional the in that fermentation intes- partial small carbohydrates or human complete analogous the with tine in or absorption plants and digestion the to resistant of fiber are parts dietary Chemists, edible Cereal the of is Assn. American the to According and men adult for g/d 25 2002). and (IOM 38 for respectively Nutrition of women, recommendation intake and a (TDF) Food established fiber Medicine dietary the total of 2001, Inst. In the others 2001). of and Board others (Lue Gordon and constipation 1986; Kantor and 2002), others 1991; cancer others and of and Whitehead forms Decker 1999; certain 1975; Trowell 2006), and Jones (Burkitt 1999; ailments Gordon chronic and 1991; (Anderson in others disease reduction cardiovascular cholesterol, with serum grains high like whole and fiber etary o:10.1111/j.1750-3841.2008.00715.x doi: C 08Isiueo odTcnlgssVl 3 r ,2008 4, Nr. 73, Vol. Technologists Food of Institute 2008 fatnin eea tde aerltdcnupino di- of consumption amounts related increased have received studies has Several fiber attention. dietary of years, recent n hr r aiu eiiin ffbr(nls n tes1995). others and (Englyst fiber of definitions various are There otla;hwvr tddipoeterdeayfbrpoieb nraigteSFsignificantly. SDF the and increasing cookies by of profile acceptability fiber consumer dietary the improve their to improve not with did did dislike” significantly flours it however, decrease nor the tortillas; did of like tortillas precooking (“neither for Extrusion scores level. 7 with consumer bran However, significantly to in 20%. change increase to 5 not 0% from did from flour substitution ranged crumbliness, uncooked bran scores from in for increase cookies tortilla acceptability, except of overall cases, scores attributes acceptability including most same Consumer attribute, In moderately”). the “like each chewiness. for for with rated replaced moderately”) were was “like Tortillas flavor. which to and slightly” had crumbliness, (“like cookies all texture, 7 exceptions, appearance, few to a substituted 6 With significant 20% scale. from a and hedonic to ranging 0% 9-point led a with scores also using flours acceptability it precooked consumer cases and for most uncooked evaluated in were from bran although produced 73%); tortillas to and Precooking respectively. 22% Cookies TDF. 2.4%, (by and in to flours decrease (TDF) 1.5% in and fiber SDF 17.2% dietary increased to total 4.2% significantly bran, substituted from of extrusion flour ranged level by wheat flours the uncooked of on in Depending profile (SDF) evaluated. fiber fiber was dietary dietary bran soluble the wheat 30% on and processing 20%, extrusion 10%, by 0%, precooking with of effect The ABSTRACT: AJULA ewrs oke,deayfbr xrso,snoypoete,trils ha bran wheat tortillas, properties, sensory extrusion, fiber, dietary cookies, Keywords: :SnoyadFo Quality Food and Sensory S: ,S.A LAVI ,K.A Introduction DHIKARI , AND .H T. ERALD lt ffbosigeinssc swetba,rc rn n corn and bran, success. rice some bran, with wheat fiber as such function- ingredients fibrous the of improving changing ality thus for and attempted properties been physicochemical have the 1997) others others and and (Caprez Camire cooking 1986; extrusion as thermome- such and treatments 1988), chanical Gallagher and (Galliard fine-milling treatments as mechanical such 1986), others roast- and autoclaving, (Caprez 2006), micronizing Inglett ing, and (Lee cooking and jet (Lima 2002), drying others drum 1995). as such (Dreher treatments products thermal of these expansion, types of Various as texture) and (such spread, characteristics volume, loaf of quality incorporation the However, deteriorates 1987). (Dreher fiber fiber dietary good of are carriers 1994) tortillas others and and Seetharaman crackers, 1990; 1994) , others and cookies, others (Ranhotra and as and such oat, Berglund products wheat, baked 1993; and from Klopfenstein cereals and breakfast (Wang barley 1990b), others and (Artz cereal in citrus content fiber and the 2002), boost to others used products. and also are oth- (Lima 2006) and bran bran (Seiz (Artz fruits rice oat bran 1990b), 2006), corn 1990a, 2006), Seiz such Seiz ers 1994; fiber 1997; others others of and and sources (Gualberto (Seetharaman fiber hull sug- Other soy reducing 1988). comprises as and (Pomeranz It (2.98%), (21.4%), (4.42%) sucrose well. cellulose ars (5.04%), as (26.5%), total fiber pentosans (7.51%), (10%), water-soluble fiber extent the fiber crude insoluble some for in fiber to rich is dietary and bran of Wheat industry. sources foods important cereal-based and used commonly 2006). Seiz 1991; Best others 1984; and Brassard Lue 1987; and colon (Mongaeu of disease risk diverticular the reduce and and cancer constipation treating in help fibers ble aycra-ae od uha xaddsak rmcorn from expanded as such foods cereal-based Many most the of two are bran wheat and flour wheat Whole — ORA FFO SCIENCE FOOD OF JOURNAL S 173

S: Sensory & Food Quality a Figure 1 Schematic --- of the laboratory-scale extruder screw profile and barrel temperatures. C for equilibration before extrusion. The C and screw speed of 200 rpm. The effect ◦ ◦ Materials and Methods Commercial hard red winter , with moisture, pro- Flour processing average feed rate and specific mechanical energy1.6 (SME) kg/h input and 300 were kJ/kg, respectively. The ribbon-likeuct extruded prod- was dried using a LabconcoU.S.A.) FTS freeze drier. System The Inc. moisture (Kansas content City,between Mo., of 3.9% the and dried 7.4% flour (wet ranged basis).to The pass dried through product a was 0.5-mm ground sieveoratory using a mill Thomas (Arthur Wiley H. Model 4 Thomas lab- Co., Philadelphia, Pa., U.S.A.). For tein, and ash contents ofobtained 14%, from 11.8%, Horizon and Milling, 0.5%,flour LLC was respectively, (Wichita, substituted was Kans., with 0%, U.S.A.).wheat 10%, The 20%, bran and obtained 30% from hard the redence pilot winter and mill Industry, in Kansas the State Dept. Univ.with The of 0% wheat Grain to flour Sci- substituted 30%can bran Leistritz was Micro processed 18 twin-screw intruder extruder a Corp., (American laboratory Somerville, Leistritz scale Ex- N.J., Ameri- U.S.A.)30, 32, with 34, barrel 36, 38, temperatures and of 40 of extrusion processspeed) parameters on (barrel the efficacy temperature ofthe and the 1st precooking part screw treatment of this was study studiedcated (Gajula that in and the process others parameters 2008). described The previously led resultsquality to indi- better flour with 20% to 30% brancurrent substitution. study For this focused reason, on the just theseprofile conditions. The and extruder barrel screw temperature zonesmoisture are content shown was in maintained Figure atments. 1. The 30% Feed target (wet moisture basis) was forwater achieved all in by a treat- mixing KSM5 the KitchenAid flouring (St. with the initial Joseph, moisture Mich., of the U.S.A.) flour mixer,was into tak- stored account. overnight The at hydrated flour 4 Vol. 73, Nr. 4, 2008 — JOURNAL OF FOOD SCIENCE The thermomechanical nature of extrusion cooking has the Apart from improvements in functionality and pro- 174 S Precooked bran-enriched wheat flour . . . added potential of causing able redistribution components of of fiber soluble in andimprove favor insolu- the of hypocholesterolemic the properties former. of This fiber, andenhance would therefore tend or to improve the(Aoe dietary and fiber others profile. 1989; Severalstein Ralet 1993; researchers and Gualberto others and 1990; otherscrease Wang 1997) in and have SDF Klopfen- shown content significant in in- also extruded reported wheat increase bran. in Some TDF studies anding have extrusion SDF processing content (Camire of and Flint potato 1991; peels Camire1997). and us- others However, contradictory results have(Asp been and reported Bjorck as 1989).Artz well According and to others Varo (1990b), andchanges in extrusion others soluble and cooking (1983) insoluble fiber, causes while and reductiontent no in fiber has significant con- also beenextrusion reported cooking. (Fornal When and extruding othersthe flours effect 1987) on or nutritional because whole properties of of formulations, otherto components be also considered. needs For example, although extrusionto has increase been the shown TDF content oflund 1987), wheat it flour negatively affects (Theander the and nutritional value Wester- to of Maillard due reactions and also(Singh leads and to others 2007). loss of heat-labile vitamins file due to thermal/mechanicalents, treatment the of sensory fiber-based characteristics of ingredi- positively the final affected. product A could previous alsocribed be the study modification by of our wheatcooking bran-enriched research with flour the group by goal extrusion des- of improvedand functionality cookies in (Gajula making and others tortillas 2008). Thedetermining current the study effect focuses of on extrusion cookingof on dietary flour fiber enriched profile of with cookies wheat and bran. tortillasstudied. made The with consumer the acceptability precooked flours was also S: Sensory & Food Quality eiu a hnwse ih1 Lo 5 tao n acetone, and ethanol 95% 103 in of overnight mL dried 10 and with washed then was residue eeaddt h apeaanfloe yicbto ntewa- the in 60 incubation at pH by bath followed the ter again adjust sample to the added to solution were added amyloglucosidase of were HCL microliters hundred N Two the 4.8. 0.56 to from of 4.1 removed to mL was 5 sample and the bath min, water 30 another After stirring. gs h omlto n h rcdrsfrcoi og prepa- cookie for procedures the percent- baker’s and as formulation expressed The ages. were mate- formulation all Murphy’s cookie of the Mothers amounts for relative (1.0%; rials The flavor U.S.A.). N.C., Vanilla Greensboro, Lemon Labs, Butter Morton and (1.8%; Co.), Sigma-Aldrich salt (1.8%; bicarbonate U.S.A.), sodium U.S.A.), Ill., Minn., Chicago, Salt, Michael Gaylord, (7%; Products, eggs Egg dry U.S.A.), Foods Tenn., Cordova, Inc., (60%; Co. shortening United Food all-purpose ACH (90%; in- U.S.A.), sugar other Fla., Clewiston, The included Corp., ingredient. formulation Sugar base cookie the the as in bran gredients 20% and 0% with flour N (0.561 95% solution L. of HCL 2 Similarly, L water. to 1 mL water diluting 207 with by with diluted obtained ethanol and ad- was NaOH, water, concentration N deionized 78% 6.0 Ethanol, L with 8.2 1.7 pH in to Co.) justed Sigma-Aldrich aminomethane (T1503, (hydroxymethyl) tris (TRIS) g 14.2 and U.S.A.) Mo., Louis, St. Sigma-Aldrich, 8250, (M 2(N- (MES) g acid 19.52 ethanesulfonic dissolving morpholino) MES- by obtained content. was IDF M 0.05 and SDF, solution, TDF, buffer the TRIS analyze to (0.561 prepared solution were HCL as N) and such (78%), ethanol solutions solution, Standard buffer Kansas MES-TRIS U.S.A. at Kans., stores Manhattan, Ethanol chemical Univ., from Ireland). State obtained Wicklow, were acetone (County and Ltd. from (95%) obtained Ireland were Int. (E-AMGDF) Megazyme amyloglucosidase and BSPRT), a rcpttdwt oue f9%ehnla 60 at ethanol 95% of volumes 4 with washings water precipitated and crucible was the from Filtrate content. IDF the gave rnaducoe lu ih0 bran. 0% with flour wheat uncooked for and data corresponding bran the from calculated 10% and were with bran (Berglund flour 30% values wheat to uncooked SDF for and TDF and IDF SDF, IDF, 1994). of others sum sample the the from of obtained content this TDF was The of content. weight SDF The the gave overnight. residue dried dried then and acetone, 95% and 78%, with ethanol washed filtered, was precipitate The determination. itr ie analysis fiber Dietary 0.5-mm a through pass to mill sieve. same the using ground 30% was to that 0% bran with substituted also was flour uncooked studies, control . . . flour wheat bran-enriched Precooked okepreparation Cookie h eiu a ahdtiewt 0m fwtra 70 at water of mL 10 with twice washed was residue and the crucible celite-containing a using filtered was solution digested olwdb nuaini h ae aha 60 at bath water the in 100 incubation by and followed bath water the from removed na60m ekr h apewssbetdt nyai diges- 50 enzymatic adding to added by subjected were was tion solution sample The buffer beaker. MES-TRIS 600-mL ap- a mL in AACC 40 One and the modifications. sample slight using of with gram determined 2000) (AACC were 0%, 32-21 bran method with proved 30% substituted and flour 20%, precooked 10%, and flour, uncooked bran, with solution resultant the diluting of 1Lofwater. and mL flask, 700 approximately volumetric to a HCL in N water 6 of mL 93.5 adding by obtained o100 to oke eepeae sn nokdadpeokdwheat precooked and uncooked using prepared were Cookies thermostable Megazyme h oa,slbe n noul itr ie otnso wheat of contents fiber dietary insoluble and soluble, total, The ◦ )adsae otnosy fe 5mn h apewas sample the min, 35 After continuously. shaken and C) ◦ o 0mnwt otnossirn.Teenzyme- The stirring. continuous with min 30 for C μ fheat-stable of L ◦ vn h egto h re residue dried the of weight The oven. C α ayae(-LA) rtae(E- protease (E-BLAAM), -amylase α ayaei ae ah(95 bath water a in -amylase μ fpoes eeadded, were protease of L ◦ ihcontinuous with C ◦ CforSDF ◦ .The C. ) was ie 9 like, rprd h osmracpaiiydt eecletduiga using thus collected sample were tortilla data acceptability of consumer sections The quarter prepared. pan- with The provided in Korea). were s Star, 25 Gold elists Jack for MA-1572M, Pepper (Model heated oven & and microwave Colby U.S.A.) each a shredded Ill., serving, Northfield, of Foods, to g (Kraft 25 Prior cheese with samples. sprinkled between was in tortilla cleansing provided palate were was water for subsession drinking and each the crackers of within Unsalted order random. consumers The kept the min. subsessions to 5 2 approximately served in of treatments order, gap time that a in sealed by served, in separated were codes. temperature 3-digit tortillas room using and at randomized Cookies were stored samples and the 1 testing All prepared bags. to plastic were prior tortillas d and 3 cookies to The flavor. and chewiness, texture/mouthfeel, appearance, acceptability, overall Tortillas for rated flavor. were acceptability, and overall crumbliness, for texture/mouthfeel, rated appearance, were Cookies 1998). Heymann and ihns ih10frwiead0frblack, for 0 and white for 100 with lightness hnpstv n rens hnngtv,and negative, when greenness and positive when eetknfo h etro ahcoi n tortilla. and cookie each of center the from readings taken Color were negative. when blueness and positive when lowness au ftets oke n otla.Tedimension The tortillas. and cookies test the of value bae ihsadr ht lt MdlCR-210; (Model and plate 0.3129, white standard with ibrated from increased levels bran as 30%. to 71% 0% to 65% from changing addi- level water wheat tion and 15% U.S.A.) Kans., of Atchinson, addition Ingredients, (MGP included gluten were These modifications methodology. few the a to flours, made precooked Bello For by others (1991). described and others method and (Gajula standard the group from research adopted were our 2008), by baking, earlier subsequent summarized and as pressing, preparation, dough pro- for were and cedures formulation formulation tortilla tortilla The percentages. for baker’s as materials expressed all Co. of Sigma-Aldrich from amounts obtained relative were The two, ingredi- 1st These the for (0.003%). except cysteine ents, and (0.2%), acid lactate potassium stearoyl fumaric sodium (1.5%), (0.5%), (0.5%), bicarbonate propionate sodium sodium (0.5%), (1.5%), sorbate salt short- all-purpose (11%), included ening formulation other tortilla The ingredient. the base in the as ingredients bran 20% and 0% with flour wheat nns oicroaete nterdiyde,wsrcre.A9- A recorded. was (1 diet, scale daily hedonic their point will- in and them products, incorporate such to of ingness benefits health each of for awareness high-fiber products, information of preg- consumption Background of as frequency gender, wheat. such including panelist, to conditions allergies critical and for con- nancy screened tortilla and were cookie acceptabil- and were overall panelists sumers, was their All attributes. male) on other 25 tortillas and and and ity cookies female rate (53 to participants recruited 78 of consumer consisting A Univ. State panel Kansas of Board Review Institutional the by Color preparation Tortilla osmracceptability Consumer ecie napeiu td yorrsac ru Gjl and (Gajula group research our by 2008). study others as previous (1995) a Payne from in adapted described were baking subsequent and ration iae o ihns ( lightness for dinates adhl hoaMtr(oe R20 iot,Jpn cal- Japan) Minolta, CR-210, (Model Meter Chroma hand-held A precooked and uncooked using prepared also were Tortillas h osmracpaiiysuywsrvee n approved and reviewed was study acceptability consumer The = ieeteey a sdt vlaetepout (Lawless products the evaluate to used was extremely) like o.7,N.4 2008 4, Nr. 73, Vol. y = .19 a sdt esr h I A coor- LAB CIE the measure to used was 0.3199) L = ∗ ,rdes( redness ), ilk xrml,5 extremely, dislike — ORA FFO SCIENCE FOOD OF JOURNAL a ∗ ,adylons ( yellowness and ), = a ete ienrdis- nor like neither ∗ niae redness indicates b ∗ ersnsyel- represents Y L ∗ = represents 94.5, b ∗ color ) S x 175 =

S: Sensory & Food Quality d b a c 02 0.1 0.5 0.3 ± ± ± ± 7.2 4.3 11.7 13.6 C in the case of Aoe ◦ c d b a 0.1 0.1 0.2 0.1 ± ± ± ± ) for the experimental cook- ∗ b 2.6 2.2 3.5 3.7 Precooked flour ,and ∗ a , ∗ L c d b a 0.3 0.0 0.5 0.4 ± ± ± ± 0.05). All percentages are on dry weight basis. < P It is important to note that most of the above-mentioned ex- The color parameters ( 0.6 1.7 (%) IDF (%) SDF (%) TDF (%) and wheat flour (1.42% IDF andfile 1.09% of SDF). uncooked flours The with dietary 10%, fiber 20%,based and pro- 30% on bran IDF was and calculated SDF dataflour. for For bran precooked and flours, unsubstituted, uncooked thenificantly IDF, as SDF, and bran TDF substitutionpected. increased increased Extrusion sig- from precooking 0% increased todecreased SDF IDF 30%, by by 24% as 22% to ex- 37%, tolevel. respectively, These depending 73% results on indicated and that the the bran thermomechanicalundergone treatment by the wheat flour anddistribution bran of during extrusion part led of tocrease re- the in IDF the fraction latter.was to However, higher SDF, in leading than most the to casesthat accompanying an a the increase portion in- in decrease of the SDF. in This IDFweight was implied IDF fragments being fragmented and to possibly lowersion molecular converted treatment. This to would explain the dueprecooked observation to that flours the was extru- TDF up of to 21%cooked lower flours as with compared the to same thatetary bran for fiber level. profile un- of Similar various changes extruded inby products the have numerous been di- studies. reported SDFof increased wheat due flour to (Siljestrom and extrusion others1993), processing 1986; barley (Berglund Wang and and others Klopfenstein 1994), sugarmeal beet fiber (Lue with and corn others 1991),Aoe wheat and others bran 1989; (Caprez Ralet and andGualberto others others 1990; and 1986; Wang and others others 1997), 1993; potato soy peels fiber (Camire and (Qian Flint and 1991;increase Camire Ding in and SDF 1996), others was 1997). and usually The attation the or expense other of type IDF of duelose thermomechanical to and decomposition fragmen- lignin of that cellu- are major componentsabove-mentioned of studies insoluble have fiber. reported These conflicting results withgard re- to TDF, whichothers either 1986), decreased remained (Lue unchanged and(Camire and (Siljestrom others Flint 1991; and 1991), Camire or and otherscrease even 1997) in increased in TDF due some to cases. extrusion In- wastant attributed starch. to As formation discussed of resis- previously, decreaseto in fragmentation TDF of could be IDF due toments, sugars which are or not lower detected as molecular SDF weight by enzymatic frag- assay methods. trusion studies were carried outmoisture under (for conditions example, of water relatively addition of low the 6.1% case to of 17.5% Ralet dry and basis others in [1990]),up high to screw 450 speed rpm (for in example, the casebarrel of temperatures Gualberto (for and others example, [1997]), up and high to 160 Color ies and tortillas are shown in Table 2. Increase in bran level from 0% and others [1989]). Thewere extrusion relatively conditions in milder the (higherbarrel current moisture temperature) study due and to lower the screw processingthe speed need of for composite and minimizing flours degradation of and thetions, starch which and are frac- critical for making any baked product. C ± 2 × c c a b b b a d 0.3 0.2 2.4 0.3 0.2 0.7 0.5 0.5 ∗ ± ± ± ± ± ± ± ± B b total dietary fiber. (Version 4.6; = 20.2 16.8 25.3 21.9 21.1 18.8 21.5 15.6  0.1 4.2 (%) TDF C c c d b a d b a ± 0.3 0.7 0.1 0.2 0.1 0.1 0.1 0.0 ∗ a ± ± ± ± ± ± ± ± Uncooked flour 1.3 1.2 0.4 3.8 5.5 0.6 5.4 5.8 Vol. 73, Nr. 4, 2008 of uncooked and precooked wheat flours with 0% to 30% bran. — c c a d a b d b A 0.4 1.0 0.7 0.7 0.3 0.5 0.9 1.2 soluble dietary fiber; TDF ∗ 0.7 1.5 ± ± ± ± ± ± ± ± L = (%) SDF for (a) cookies and (b) tortillas C ± A (version 9.1.3; SAS Inst. Inc., Cary, N.C.,  0.05). < Results and Discussion P 6; means with same superscript in the same column are 3; means with same superscript in the same column are significantly different ( = = JOURNAL OF FOOD SCIENCE n n insoluble dietary fiber; SDF = The total insoluble and soluble dietary fiber contents of the un- The effect of bran substitution and extrusion precooking on the 176 0 Uncooked 72.7 0 Uncooked 77.0 0 Precooked 71.3 0 Precooked 68 02.7 IDF Mean, Mean, IDF, SDF, and TDF for uncooked wheat flour with 10% to 30% bran were calculated using data from wheat bran (43.0% IDF and 4.6% SDF) and uncooked flour significantly different ( from uncooked and precooked20% wheat bran. flours with 0% and S Effect of extrusion processing on dietary fiber content Experimental design and statistical analyses 20A Precooked 53.3 computerized data collection system, Compusense 2020(b) Color – Tortillas Uncooked Precooked 61.5 20 58.7 Uncooked 61.4 Table 2 Color --- values Bran level (%) Flour(a) type Color – Cookies 102030A B C 6.7 10.8 14.8 1.8 2.1 2.4 8.5 12.9 17.2 8.2 5.0 9.9 Precooked bran-enriched wheat flour . . . Table 1 Dietary --- fiber content Bran level (%) IDF with 0% bran substitution. U.S.A.). Analysis of varianceFisher’s (ANOVA) least was square performed difference (LSD) on was allseparation used technique data. for as treatments a when ANOVA posthoc indicated mean signif- icant differences among the samples.were The analyzed consumer ranking by data Friedman’smann chi-square 1998). All test statistical analyses (Lawless weresignificance. performed and at a Hey- 5% level of cooked and precooked floursSDF are contents shown of wheat in bran were Table 43.0%and 1. and SDF 4.6%, of The the respectively. IDF IDF uncooked flour and withoutand bran substitution 1.5%, were respectively. Ranhotra 2.7% and others (1990) reporteddietary similar fiber profiles for wheat bran (41.93% IDF and 2.10% SDF) dietary fiber profile of wheat flour was investigated using a 4 Compusense Inc., Guelph, Ontario, Canada). complete factorial design, with10%, 4 20%, levels and 30%) of and bran 2LTLS extrusion levels substitution of precooking). (0%, processing The (no IDF precookingfor and and wheat SDF bran, uncooked contents flour measured with 0%flours bran, and all were the precooked averaged fromeraged triplicate based tests. on Color 6ceptability values samples tests were were from conducted av- each onfrom cookies treatment. uncooked and Consumer tortillas and prepared ac- precookedels flours with only. 0% Data and weredure(PROCGLM)inSAS 20% analyzed bran using lev- general linear models proce- S: Sensory & Food Quality unaa 01 rwetba Jleaadohr 1983). others and (Jeltema bran wheat Vidal- oth- or and 2001) and Soto-Mendivil Quintanar 1994; (Artz others corn and with Seetharaman in 1990a; substituted ers change tortillas and for cookies attributed in were color reasons flours Similar precooked products. the their for and color Maillard darker redder to causing lead and reactions might darker browning probably to cooking led extrusion substitution thus Also, color; bran products. brown wheat reddish of a levels had bran higher wheat with The appearance, exception. in 1 redder prod- only and to darker led substantially flour were in that level indicated ucts bran results increased and Overall precooking level, processes. both bran baking that wheat 2 the between those and interactions for precooking, indicating reversed bran, was trend 0% the with although for bran, observed 20% was with same in The cookies yellower to flours. uncooked and 0% from redder those from were than increased color flours level precooked from bran Tortillas as 20%. observed decrease were more and yellowness redness was in in redness Increase in yellowness. in change than the pronounced general, In significant. tistically e rmucoe lu;hwvr o rcoe lu iia in- similar flour precooked cook- for of however, attributes flour; the uncooked of any from affect from ies significantly level not bran did 20% in to Increase indicated 0% pretreatment cookies. study and of level Our acceptability bran consumer pretreatment. of on effects the to to regard with due results mixed fiber the prop- at- of hydration was of erties This improvement and 2006). destructuring Grossman the and to tributed (Galdeano properties product sensory final the the improve of could ad- formulation their to the prior into fiber dition of 1997; treatment physical others or 2002). and chemical others However, Sekhon and Haque 1990a; 2001; others Vidal-Quintanar and and Soto-Mendivil Artz decreases 1978; 20%) (Vratanina Zabik to biscuits and and (6% cookies level of bran characteristics certain wheat organoleptic a the and beyond oat, formulation rice, corn, the as to addi- such that ingredients were shown fibrous crumbliness of have tion studies and Previous texture affected. while significantly not treatments, the by significantly affected were flavor and appearance, indicated acceptability, results overall ANOVA that The cookies. of attributes sensory various osmracceptability Consumer Most flours. uncooked ( redness from in were differences made prod- flours those both precooked than of from darker darkness made significantly the tortillas in and increase cookies Also, significant ucts. a to led 20% to . . . flour wheat bran-enriched Precooked rnlvl()Fortp vrl perneTxueCeiesFlavor Chewiness Texture 5.8 6.0 Flavor Appearance Precooked Uncooked Crumbliness Overall Texture 6.0 A 6.9 type 20 Flour 20 Precooked Appearance Uncooked (%) level Bran results scale) hedonic (9-point acceptability --- Consumer 4 Overall Table A type 20 Flour 20 (%) level Bran results scale) hedonic (9-point acceptability --- Consumer 3 Table ih0 n 0 bran. 20% and 0% with ih0 n 0 bran. 20% and 0% with Mean, Mean, rcoe 6.3 7.0 Precooked Uncooked 6.7 6.7 0 0 Precooked Uncooked 0 0 Cookies. n n = = 8 en ihsm uesrp ntesm ounaesgicnl ifrn ( different significantly are column same the in superscript same with means 78; ( different significantly are column same the in superscript same with means 78; al hw h osmracpaiiyrtnsfor ratings acceptability consumer the shows 3 Table a ∗ n elwes( yellowness and ) b ∗ auswr losta- also were values ) ± ± ± ± ± ± ± ± 1.5 1.5 1.6 1.4 1.7 1.3 1.8 1.4 b a a a b b b a 7.0 6.7 7.2 6.4 6.4 7.2 4.8 5.2 ± ± ± ± ± ± ± ± ie-nihdpout n eewligt s hmi hi daily their in them use diet. to willing to were linked and benefits health products of fiber-enriched aware were 76 panelists, precooked 78 from the cookies Of the flours. to scores (more higher gave consumers week) frequent a once were than who Both consumers substitution. male bran and 20% female with cookies flour precooked the cept blt crsta eae( female than scores ability hwns,adfao)wr infcnl fetd( affected significantly texture, were appearance, flavor) acceptability, and (overall chewiness, attributes the indicated all results ANOVA that The tortillas. of attributes sensory various h oke eepeerdeulywt osgiiatdifferences significant no with ( all equally re- that preferred showed ranking were and had cookies The ratings the that attribute 6. bran consumer below the 20% slightly mirrored sults with ratings flour flavor precooked and exception from crumbliness the made with attributes cookies (“like all 7 of for to moderately”) 6 “like from to ranging acceptable slightly” scores were hedonic treatments receiving 4 consumers, at- to all 5 from all cookies for However, scores hedonic tributes. bran mean 20% tor- highest with the and flour received spread uncooked substitution from cookie made as Cookies rollability. such and tilla flours, attributes precook- the quality of extrusion product properties of and functional baked and effect (Gajula rheological study the the this detail on ing of in part described flour 1st the 2008) of The others as quality cookies. the led flour resultant in the it the deterioration of overall time and an fractions same to protein led the and This starch at well. the functionality hypothesized, of the originally degradation in was to improvement as treat- some fiber extrusion to of While led cookies. have the might over- of ment the flavor lowered and significantly acceptability bran all 20% while with attributes, any flour affect of significantly precooking not did of bran Precooking 0% products. with redder and flour darker to led levels bran higher that indicated which previously, with discussed corresponded measurements ratings color the appearance in decrease The flavor. and appearance, acceptability, overall the decreased level bran in crease hwns.A bevdfrcois eut eemxdwt regard with mixed and were results texture, cookies, on appearance, for observed inclusion as As bran chewiness. such of characteristics, effects sensory adverse tortilla 2001). reported Vidal-Quintanar also and (1995) Soto-Mendivil Dreher 1994; others (Seethara- properties and sensory the man decreases 25%) as to (12% such level tain sources from ingredients fibrous corn,oat,pea,soy,andsugarbeettotheformulationbeyondacer- of have tortillas addition on that studies shown previous cookies, like Just treatments. the P 1.5 1.3 1.6 1.4 1.8 1.2 1.7 1.3 ngnrl ae( male general, In Tortillas. < ab bc a c b a c c 0.05). A A P P o oke rmucoe n rcoe flours precooked and uncooked from cookies for o otla rmucoe n rcoe flours precooked and uncooked from tortillas for o.7,N.4 2008 4, Nr. 73, Vol. < < 0.05). 0.05). al hw h osmracpaiiyrtnsfor ratings acceptability consumer the shows 4 Table 6.3 6.4 6.5 6.4 5.6 6.0 6.1 6.8 ± ± ± ± ± ± ± ± N 1.4 1.5 1.7 1.8 1.9 1.5 1.7 1.5 = a a a a b b b a 5 osmr a ihroealaccept- overall higher had consumers 25) N — = ORA FFO SCIENCE FOOD OF JOURNAL 3 osmr o l ramnsex- treatments all for consumers 53) 6.0 5.9 6.5 5.5 5.9 6.2 6.1 6.1 ± ± ± ± ± ± ± ± 1.6 1.6 1.6 1.8 1.5 1.6 1.7 1.8 ab bc a c a a a a P < 6.3 6.0 6.8 5.8 5.7 6.8 6.4 6.3 .5 by 0.05) ± ± ± ± ± ± ± ± S 1.7 1.4 1.2 1.8 1.7 1.5 1.6 1.6 177 ab bc a c b a a a

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The negative effect of ex- < 0.05). Male consumers had higher P < P Conclusions Acknowledgments 5) for appearance, indicating that consumers did < JOURNAL OF FOOD SCIENCE ookies and tortillas prepared from flours with 0%bran or 20% substitution wheat were found to be acceptable by consumers, The ranking results also indicated that the tortillas from un- 178 overall acceptability scores thanments. Both female female and consumers male panelists for whoquently consumed gave all tortillas higher fre- treat- acceptability scores for all treatments. S This study wasWheat supported Commission. by The check-offMaichel, authors funds Mr. Dave would from Krishock, and like theof Dr. Grain Yong-Cheng to Kansas Shi Science thank of and the Industrytechnical Mr. Dept. at assistance Eric and Kansas lab State facilities. Univ.Milling for We (Wichita, also providing Kans., appreciate U.S.A.) Horizon forThis article donating is the contribution nr flour 07-248-J ingredients. fromExperiment the Station, Kansas Manhattan, Agricultural Kans., U.S.A. C not like the darker appearancewith of uncooked this flour product. The withoutceptable tortillas any made to bran substitution the was consumers,scores most for receiving ac- all the 5 highest20% attributes. mean The bran hedonic precooked had flour aleast tortilla mean acceptable containing overall to acceptability the consumers. scoretillas Except containing of for 20% 5.8, bran, precooked all flour products and had tor- mean was 6 hedonic or scores more of for overall acceptabilitywhich and indicated most liking of by the the other consumers. attributes, cooked flour with 0% bran wereprecooked liked flour the most, with while 20% tortillas bran from werewere significantly the different least ( liked. Most rankings trusion precooking was attributed to theand protein degradation fractions of and an the overall starch deterioration inproperties the of rheological the flours (Gajula and othersously. 2008) Along as described with previ- other attributes, appearancein played determining a the major overall role acceptability.discussed The previously color underscored measurements this point,ness as increased darkness and with red- precooking orcontaining increase precooked flour in with bran 20% level. branhedonic Tortillas scored score the ( lowest mean Precooked bran-enriched wheat flour . . . to the effects ofconsumer bran acceptability substitution of and tortillas. extrusion Increaseto pretreatment in 20% on bran in level uncooked from flour 0% ability significantly reduced and the all overall accept- otherHowever, attributes when for tortillas tortillas madepared, similar except increase from in for bran precooked level chewiness. did not flourall significantly affect were over- acceptability, texture, com- andwithout chewiness. any bran Precooking substitution led of toability the diminished of consumer tortillas flour accept- for all attributes, withcooking the the exception of flour flavor. Pre- withsumer 20% acceptability bran attributes, also although led mostwere to not of statistically these decreases significant ( differences in all con- with most hedonic scores ranging between 6donic and 7 scale. on Consumer a acceptability 9-point he- ofwith products 20% bran made was from similar flour 0% to or bran. poorer Extrusion than precooking thoseconsumer from of acceptability flour the of with cookies flours and did tortillas;prove however, their not it dietary did improve im- fiber the profile byWith increasing 20% the bran SDF substitution, significantly. upand to 2.24 0.66 and g 2.75 g ofcookies of and soluble TDF tortillas, and fiber respectively. 0.54 could be provided per serving of the S: Sensory & Food Quality ooMnii A ia-unaa L 01 vlaino itmlzdcr ul as hulls corn re- nixtamalized of a Evaluation 2001. extrusion: RL. Vidal-Quintanar food EA, Soto-Mendivil of aspects Nutritional 2007. L. Wakeling S, Gamlath S, Singh effects The 1986. O. 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