{"id":1437,"date":"2014-01-28T09:00:24","date_gmt":"2014-01-28T09:00:24","guid":{"rendered":"https:\/\/www.insta-pro.com\/?p=1437"},"modified":"2022-10-12T12:44:57","modified_gmt":"2022-10-12T17:44:57","slug":"extrusion-effects-on-fiber-challenges-and-opportunities","status":"publish","type":"post","link":"https:\/\/instapro.spinuhost.com\/en\/blog\/nutritionandtechnologies\/extrusion-effects-on-fiber-challenges-and-opportunities\/","title":{"rendered":"Extrusion Effects on Fiber: Challenges and Opportunities"},"content":{"rendered":"<p><a href=\"http:\/\/en.wikipedia.org\/wiki\/Food_extrusion\">Extrusion<\/a> cooking is a highly-versatile, globally-accepted method for processing and improving food and feed production.\u00a0 The effects of extrusion on <a href=\"https:\/\/www.insta-pro.com\/2012\/12\/19\/impact-of-extrusion-on-nutrientspart1\/\">improving starch digestibility<\/a>, <a href=\"https:\/\/www.insta-pro.com\/2012\/12\/19\/impact-of-extrusion-on-nutrientspart1\/\">decreasing antinutritional factors<\/a> (which inhibit overall digestion), and increasing energy utilization by <a href=\"https:\/\/www.insta-pro.com\/2013\/09\/10\/all-energy-sources-are-not-created-equal\/\">increasing oil digestibility in ingredients<\/a>, are well understood. \u00a0Less-well understood are the effects of extrusion on the variety of molecules that make up <a href=\"http:\/\/en.wikipedia.org\/wiki\/Dietary_fiber\">dietary fiber<\/a>.<\/p>\n<p>Dietary fibers consist of the portion of foods and feeds that play structural roles in all plants and a few animals (such as <a href=\"http:\/\/en.wikipedia.org\/wiki\/Crustacean\">crustaceans<\/a>).\u00a0 As a result, dietary fiber resists digestion.\u00a0 This inert material is beneficial as it provides bulk for <a href=\"http:\/\/www.thefreedictionary.com\/laxation\">laxation<\/a>.\u00a0 Also, it resists hydrolytic digestion by enzymes in the upper digestive tract, and travels to the <a href=\"http:\/\/en.wikipedia.org\/wiki\/Large_intestine\">large intestine<\/a>, where it may undergo <a href=\"http:\/\/en.wikipedia.org\/wiki\/Large_intestine#Bacterial_flora\">fermentation<\/a>.\u00a0 During the fermentation process, microbes can use certain fibers to produce <a href=\"http:\/\/en.wikipedia.org\/wiki\/Short_chain_fatty_acids\">short-chain fatty acids<\/a>, which have been shown to <a href=\"http:\/\/www.ncbi.nlm.nih.gov\/pubmed\/16633129\">promote gut health<\/a>.\u00a0 It should be noted here that the <a href=\"http:\/\/en.wikipedia.org\/wiki\/Rumen\">rumen<\/a> of dairy and beef cattle, sheep, and goats also contains microbial populations that produce short-chain fatty acids as part of normal digestion.<\/p>\n<p>So, the effects of extrusion cooking on dietary fibers are worth exploring.\u00a0 An <a href=\"http:\/\/www.ncbi.nlm.nih.gov\/pubmed\/15137844\">extensive study<\/a> examined this very topic.\u00a0 For our purposes, the effects of extrusion (from no extrusion, to high temperature and pressure conditions, which is shown on the graphs as \u201chigh\u201d on the far right) on <a href=\"http:\/\/en.wikipedia.org\/wiki\/Resistant_starch\">resistant starch<\/a> (which acts as dietary fiber) and fiber in <a href=\"http:\/\/en.wikipedia.org\/wiki\/Cornmeal\">cornmeal<\/a> and oat <a href=\"http:\/\/en.wikipedia.org\/wiki\/Oat_bran\">bran<\/a> are shown.<\/p>\n<p>&nbsp;<\/p>\n<p><i><a href=\"https:\/\/www.insta-pro.com-content\/uploads\/2014\/01\/1.png\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-1443\" src=\"https:\/\/www.insta-pro.com-content\/uploads\/2014\/01\/1.png\" alt=\"1\" width=\"688\" height=\"312\" \/><\/a><\/i><\/p>\n<p><a href=\"https:\/\/www.insta-pro.com-content\/uploads\/2014\/01\/2.png\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-1444\" src=\"https:\/\/www.insta-pro.com-content\/uploads\/2014\/01\/2.png\" alt=\"2\" width=\"661\" height=\"339\" \/><\/a><i>*Relative, and not actual, data values were used for ease of viewing on the graphs.<\/i><\/p>\n<p>&nbsp;<\/p>\n<p>Cornmeal and oat bran were chosen to illustrate a point.\u00a0 The two ingredients exhibited similar nutrient contents, including total fiber, starch, and dry matter.\u00a0 Also, the ratio of insoluble fiber to soluble fiber changed somewhat similarly as extrusion conditions increased to \u201chigh\u201d.\u00a0 None of this is shone on the graphs above.<\/p>\n<p>What did not change in a similar manner is resistant starch, which declined in cornmeal as extrusion conditions increased.\u00a0 However, in oat bran, resistant starch was created as extrusion conditions increased.\u00a0 See the graphs above.<\/p>\n<p>Also, cornmeal was much less fermentable (as measured by short-chain fatty acid production) than oat bran, which became more fermentable as extrusion conditions went from \u201cmoderate\u201d to \u201chigh\u201d.\u00a0 This is also shown in the graphs.<\/p>\n<p>So, the fiber component of foods and feeds can be manipulated by extrusion.\u00a0 The challenge is that these changes appear to be very specific to each ingredient.\u00a0 Therefore, opportunities exist to create improved ingredients with more resistant starch and higher fermentability (i.e., more short-chain fatty acid produced), both of which may improve gut health when consumed in food products.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Extrusion cooking is a highly-versatile, globally-accepted method for processing and improving food and feed production.\u00a0 The effects of extrusion on improving starch digestibility, decreasing antinutritional factors (which inhibit overall digestion), and increasing energy utilization by increasing oil digestibility in ingredients, are well understood. \u00a0Less-well understood are the effects of extrusion on the variety of molecules [&hellip;]<\/p>\n","protected":false},"author":13,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[7180],"tags":[92,179,27,232,93,233],"class_list":["post-1437","post","type-post","status-publish","format-standard","hentry","category-nutritionandtechnologies","tag-business-strategy","tag-extruded-products","tag-extrusion-processing-solutions","tag-fiber","tag-processing-feed-or-food","tag-starch"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.2 (Yoast SEO v27.3) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Extrusion Effects on Fiber: Challenges and Opportunities<\/title>\n<meta name=\"description\" content=\"Extrusion cooking is a highly-versatile, globally-accepted method for processing and improving food and feed production.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/instapro.spinuhost.com\/en\/blog\/nutritionandtechnologies\/extrusion-effects-on-fiber-challenges-and-opportunities\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Extrusion Effects on Fiber: Challenges and Opportunities\" \/>\n<meta property=\"og:description\" content=\"Extrusion cooking is a highly-versatile, globally-accepted method for processing and improving food and feed production.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/instapro.spinuhost.com\/en\/blog\/nutritionandtechnologies\/extrusion-effects-on-fiber-challenges-and-opportunities\/\" \/>\n<meta property=\"og:site_name\" content=\"Insta-Pro\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/instaprointernational\/\" \/>\n<meta property=\"article:published_time\" 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