Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Extrusion Can Boost Fibre In Gluten-Free Products


kenlove

Recommended Posts

kenlove Rising Star

Extrusion can boost fibre in gluten-free products, study

By Jane Byrne , 16-Feb-2010

Related topics: Open Original Shared Link

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, according to the findings of new research.

Extrusion cooking is an important food processing technique, which is increasingly being used for generating a wide range of snack foods and breakfast cereals.

The authors of the study published in Food Chemistry claim that successful incorporation of gluten-free cereals, vegetables and fruits into gluten-free extruded products that deliver physiologically active components could enable food processors to provide healthy dietary fibre-enriched products, currently lacking in the gluten-free market.

The objective of this study was to increase the level of total dietary fibre in gluten-free snack products by using extrusion technology and by incorporating a number of different fruits and vegetables and gluten-free Open Original Shared Link flour.

Method

According to the authors, in order to produce extrudates with a high nutritional quality, it is important to understand the changes that occur in the physical and chemical properties during extrusion, and, as such, they investigated the relationships and interactions between raw ingredients, extrusion processing and resulting extrudate properties.

They explained that they chose Open Original Shared Link as an ingredient because of its high essential nutrients, such as anthocyanins, proanthocyanins, organic acids, vitamins, minerals and its strong antioxidant properties.

In addition, said the authors, apple and beetroot were used because of their high level of total dietary fibre in dry matter. Carrot was chosen due to its high vitamin and fibre contents and finally, Teff flour was used, the researchers added, because it is gluten-free and contains more iron, calcium and zinc than other cereal grains.

The authors said that the different materials were added at the level of 30 per cent into the gluten-free balanced formulation (control) made from rice flour, potato starch, corn starch, milk powder and soya flour.

According to the researchers, different process conditions were employed during the study including a water feed rate at 12 per cent, solid feed rate at 15 to 25 kg/h, screw speed of 200


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



Archived

This topic is now archived and is closed to further replies.


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,377
    • Most Online (within 30 mins)
      7,748

    Tannin
    Newest Member
    Tannin
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Rogol72
      A friend of mine is in the bar trade most of his life and has never heard of lines being mixed for different type of beers and ciders. Better to stick with cans.
    • Rejoicephd
      Thanks very much for confirming my suspicion @Scott Adams! That helps a lot because I'm really trying to track down and get rid of these sources of cross-contact and so I'm going to just rule out the draft ciders and hope that helps. Also @Rogol72 its nice to hear you haven't had a problem on that side of the pond - draft cider lines being used for cider only certainly sounds like the right way to do it, but I think that must not always be practiced over here! 
    • Zuma888
      I didn't ask a doctor about this actually. I did ask several doctors a long time ago and they told me gluten has nothing to do with hashimoto's. One of them told me to do a gluten challenge to test for celiac, but at the time I was in graduate school so couldn't afford to be even more ill than I was. If you have the symptoms, I really don't advise you to do a gluten challenge. It messed me up mentally and physically for months. At the same time, I benefitted from doing the challenge in the sense that it convinced me that all my symptoms were truly from gluten - even stuff like insomnia! So now I am terrified to eat gluten, whereas before I would have a little once in a while and not notice anything dramatic. 
    • Winnie-Ther-Pooh
      I am in a similar situation where I can't feasibly do a gluten challenge but have all the symptoms and I have 2 celiac genes. I'm curious if your doctor advised you to eat as if you had a diagnosis or if they were more dismissive about it. 
    • Zuma888
      Negative, although I had most of the symptoms of celiac disease. I now eat as if I had a diagnosis.
×
×
  • Create New...