Bioprocessing of bran with exopolysaccharide producing microorganisms as a tool to improve expansion and textural properties of extruded cereal foams with high dietary fibre content

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• 作者：Markus Nikinmaa^a ; ^{markus.nikinmaa@vtt.fi} ; Syed Ariful Alam^a ; Mari Raulio^a ; Kati Katina^a ; ^b ; Ilkka Kajala^a ; Emilia Nordlund^a ; Nesli Sozer^a
• 关键词：Extrusion ; High dietary fiber ; Bioprocessing ; Exopolysaccharides ; Texture
• 刊名：LWT - Food Science and Technology
• 出版年：2017
• 出版时间：April 2017
• 年：2017
• 卷：77
• 期：Complete
• 页码：170-177
• 全文大小：2065 K
• 卷排序：77

文摘

Superior expansion and texture was achieved with dextran producing LAB fermented bran. K. exigua and L. brevis with hydrolytic enzymes improved extrudate structure and texture. Only in situ produced dextran improved expansion and texture.