Optimization of the extrusion process through response surface methodology for improvement in functional and nutritional
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ORIGINAL ARTICLE
Optimization of the extrusion process through response surface methodology for improvement in functional and nutritional properties of soybean hull Forough Sadat Tabibloghmany1 • Mostafa Mazaheri Tehrani1
•
Arash Koocheki1
Revised: 6 March 2020 / Accepted: 8 April 2020 Ó Association of Food Scientists & Technologists (India) 2020
Abstract Soybean hull as a rich and inexpensive source of dietary fiber and because of its health properties, is a good option for supplying dietary fiber to various food industries. Optimization of the extrusion process and the effects of its variables [Feed moisture (35–45%), screw speed (160–200 rpm), and temperature (75–95 °C)] were investigated on the structural, nutritional, and functional properties of soybean hull by response surface methodology. Based on response surface analysis, the maximum soluble dietary fiber content and water absorption index in addition to the minimum specific mechanical energy and anti-nutritional composition of tannin were obtained at a feed moisture content of 42.58%, screw speed of 182.46 rpm, and temperature of 87.43 °C. The extrusion process also increased the rate of swelling capacity, solubility index, yellowness, and redness of the samples. It also reduced the oil absorption index and lightness in comparison with the control. The FTIR spectroscopy did not show a new functional group and the urease test (trypsin inhibitor activity) was negative in the extruded samples. Keywords Soybean hull Extrusion Optimization Functional properties Anti-nutritional
Electronic supplementary material The online version of this article (https://doi.org/10.1007/s13197-020-04439-w) contains supplementary material, which is available to authorized users. & Mostafa Mazaheri Tehrani [email protected] 1
Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), PO Box, 91775-1163 Mashhad, Iran
Introduction The dietary fiber content of soybean hull is approximately 17% higher than that of wheat bran and its calcium (0.6 in soybean hull vs. 0.1% in wheat bran) and iron (429 ppm in soybean hull vs. 92 ppm in wheat bran) contents are 5–6 times higher than those of wheat bran as well (Chee et al. 2005; Johnson et al. 1985). In the soybean industry, soy hull accounts for about 8% of soybean, which is used as a byproduct in plenty. It can be easily separated from soybean by milling. (Ayo and Kajo 2016; Yoo et al. 2011). Unlike other fiber sources, this nutrient has very low levels of phytate, and its incorporation into the diet does not reduce the absorption of minerals. It also has the most significant effect on reducing cholesterol and relieving constipation. As a rich source of insoluble dietary fiber, soybean hull contains 46–51% cellulose, 16–18% hemicellulose, and 1.4–2% lignin. Its soluble fiber content is not high, and its fiber structure needs to be improved to enhance its nutritional and functional properties. Since the soluble dietary fiber has stronger antioxidant properties and higher gel formation capacity tha
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