Co-extruded wheat/okra composite blends result in soft, cohesive and resilient crumbs rich in health-promoting compounds

Kang Xu, Hawi Debelo, Laura Roman, Mengmeng Guo, Mario G. Ferruzzi, Mario M. Martinez*

*Corresponding author for this work

Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaperJournal articleResearchpeer-review

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Abstract

This work investigates the partial solubilization of cell wall polysaccharides in okra flours and the changes in the profile of free and bound phenolics through twin-screw extrusion. The comparison between extruded wheat flour-native okra flour (EWF-OF) and extruded wheat flour-extruded okra flour (EWF-EOF) composite blends revealed that extrusion led to an increase of soluble dietary fiber from 7.76 to 10.02 g/100 g. Extrusion of okra also resulted in a significant increase of free and bound phenolic acids, the latter consisting mostly of ferulic acid, as well as the thermal degradation of free epigallocatechin, and the binding of a small portion of quercetin-3-O-glucoside likely to a carbohydrate fraction. Bread crumbs from EWF-EOF (at 15% replacement level) exhibited a significantly lower hardness and higher elasticity, cohesiveness and resilience (from 28.28 N, 0.94, 0.49 and 0.17 to 7.54 N, 0.99, 0.70 and 0.35, respectively), which closely resembled the textural attributes of wheat bread.

Original languageEnglish
Article number130395
JournalFood Chemistry
Volume364
ISSN0308-8146
DOIs
Publication statusPublished - Dec 2021

Keywords

  • Baking
  • Dietary fiber
  • Extrusion
  • Flavonols
  • Food structuring
  • Okra
  • Phenolics
  • Wheat bread

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