Extrusion-cooking affects oat bran physicochemical and nutrition-related properties and increases its β-glucan extractability

In this study, we investigated if extrusion-cooking can be used to change physicochemical and nutritionally relevant properties of oat bran. The importance moisture content, last-barrel set temperature type (single-pass, double-pass, acid) on these was evaluated using two full factorial design experiments. Acid led a 5.7-fold increase in water-extractable dry matter content increased β-glucan extractability from 9.4% total 70.7% particular. Double-pass 2.6-fold the strong water-binding capacity However, changes bran did not result different digestibility or an short-chain fatty acid production during vitro fermentation faecal microbiota. Results suggest that working with types processing conditions allows changing technofunctional physiological impact before incorporating it food products.