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Arabinoxylan-enriched fraction from durum wheat meal modulates structure, texture, nutritional and sensory properties
Vittoria Latrofa1,2, Aleksei Kaleda2, Carlo Porfido1
1Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Bari, Italy.
Background:
Arabinoxylans (AX), abundant in wheat bran, represent a valuable yet underutilized fraction of cereal milling by-products. In this study, an AX-enriched fraction obtained from durum wheat meal (DWM), produced from defatted durum wheat germ and debranning fractions, was incorporated at increasing levels (0-25%) into pea starch concentrate (PSC) and processed by low-moisture extrusion to produce expanded snacks.
Results:
Progressive replacement of PSC with DWM significantly affected product structure. Expansion ratio (%) decreased from 6.88 ± 0.63 to 1.67 ± 0.36, accompanied by a reduction in specific volume, mainly due to the higher fiber content and lower amylose of DWM. X-ray microtomography revealed significant modifications in internal architecture, with reduced expansion and thinner solid matrices. These structural changes affected texture as hardness increased from 2325 ± 164 g (control) to 9577 ± 920 g (25% DWM), while crispness decreased from 41.33 ± 4.23 g to 8.40 ± 1.95 g. DWM incorporation improved predicted glycemic index and reduced water holding capacity, while oil holding capacity remained unchanged. Sensory analysis showed increased roastiness, bitterness, and astringency, typical of wholegrain products, without off-odors or off-flavors.
Conclusion:
These results show that durum wheat milling by-products can be successfully upcycled into AX-enriched extruded snacks, improving nutritional value while maintaining acceptable structural quality. © 2026 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
