Finnish Scientists See Role For High-Fiber Rye Bran In Snacks

December 7, 2020: 12:00 AM EST

Scientists at the University of Helsinki report that up to 40 percent high-fiber rye bran could be included in extruded snacks without affecting their structural and textural properties, or compromising the taste. Rye bran, a cost-effective ingredient delivering both fiber and nutritional value, would work in extruded snacks such as cheese puffs that are usually made with refined wheat flour that lacks the health benefits associated with dietary fiber. The researchers note that rye, mostly used as animal feed, presents technical problems for food processors during extrusion because of its high levels of insoluble dietary fiber. This leads to less expanded products and a hard texture. So, modification of rye bran prior to extrusion is needed, increasing the applicability of rye bran in extruded snacks.

Syed Ariful Alam, "Modified rye bran could turn un-healthy extruded snacks to healthy ones", University of Helsinki, December 07, 2020, © University of Helsinki

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