The aim of this work was to study the particle size distribution of micronized oat bran. An impact classified mill was used to pulverizing. Before the pulverizing raw material was sterilized using overheated steam at 150°C during 3.5 min. The moisture of bran after sterilization decreased from 7.2 to about 3.9%. Five speeds of the rotor disc were used: 2600, 2970, 3340, and 3710 rpm. For each speed of the rotor disc the following speeds of classifier wheel were applied: 480, 965, 1450, 1930, 2410 and 2890 rpm. The particle size distribution of oat bran layer was measured by laser light scattering. Moreover, the sense of touch of coarse particles of micronized oat bran on a tongue was assessed according to five point scale. The largest fragmentation of the oat bran was obtained at a disc speed of 3710 rpm and at a classifier rotation speed of 1930 rpm, whereas the most coarse particles were obtained when these parameters were 3340 rpm and 480 rpm, respectively. On the other hand, the highest uniformity in size of particles in size was observed when the lowest speed of disc and classifier were used. Moreover, for the most samples the pulverized particles of oat bran were almost not discernible on tongue.
If the inline PDF is not rendering correctly, you can download the PDF file here.
AOAC method 995.16 Beta- D- glucan in barley and oats, streamlined enzymatic method (1995).
Bender, A.B.B., Speroni, C.S., Moro, K.I.B., Morisso, F.D.P., dos Santos, D.R., da Silva, L.P., Penna, N.G. (2020). Effects of micronization on dietary fiber composition, physicochemical properties, phenolic compounds, and antioxidant capacity of grape pomace and its dietary fiber concentrate. LWT–Food Science and Technology, 117, doi:10.1016/j.lwt.2019.108652
Bensalah, F., Harrat, N.I., Affane, F., Chekkal, H., Lamri-Senhadji, M. (2019). Incorporation of whole oat, especially bran, into a high-fat diet, improves cardio-metabolic risk factors in type 2 diabetic rats. Nutrition and Food Science, 49, 600-616.
Chen, T., Zhang, M., Bhandari, B., Yang, Z. (2018). Micronization and nanosizing of particles for an enhanced quality of food: A review. Critical Reviews in Food Science and Nutrition, 58, 993-1001.
Demirbas, A. (2005). β-Glucan and mineral nutrient contents ofcereals grown in Turkey. Food Chemistry 90,773-777.
Dotsenko, G., Andersson, A. A. M., Andersson, R. (2019). Material disintegration affects enzymatic determination of β-glucan in barley and oats. Journal of Cereal Science, 88, 138-144.
Dziki, D. (2008). The crushing of wheat kernels and its consequence on the grinding process. Powder Technology, 185, 181-186.
Frohlich, P., Young, G., Bourré, L., Borsuk, Y., Sarkar, A., Sopiwnyk, E.,Pickard, M., Dyck, A., Malcolmson, L. (2019). Effect of premilling treatments on the functional and bread-baking properties of whole yellow pea flour using micronization and pregermination. Cereal Chemistry, 96, 895-907.
Hussain, S., Li, J., Jin, W., Yan, S., Wang, Q. (2018). Effect of micronisation on dietary fibre content and hydration properties of lotus node powder fractions. International. Journal of Food Science and Technology, 53, 590–598.
Liatis, S., Tsapogas, P., Chala, E., Dimosthenopoulos, C., Kyriakopoulos, K., Kapantais, E., Katsilambros, N. (2009). The consumption of bread enriched with betaglucan reduces LDL-cholesterol and improves insulin resistance in patients with type 2 diabetes. Diabetes and Metabolism, 35, 115-120.
Liu, T. Y., Ma, Y., Yu, S. F., Shi, J., Xue, S. (2011). The effect of ball milling treatment on structure and porosity of maize starch granule. Innovative Food Science and Emerging Technologies,12, 586–593.
Liu, R., Li, J., Wu, T., Li, Q., Meng, Y., Zhang, M. (2015). Effects of ultrafine grinding and cellulase hydrolysis treatment on physicochemical and rheological properties of oat (avena nuda L.) β-glucans. Journal of Cereal Science, 65, 125-131.
Liu, R., Zhu, T., Li, J., Wu, T., Li, Q., Meng, Y., Cao, Q., Zhang, M. (2016). Physicochemical and antioxidative properties of superfine-ground oat bran polysaccharides. Food Science and Technology Research, 22,101-109.
Protonotariou, S., Stergiou, P., Christaki, M., Mandala, I. G. (2020). Physical properties and sensory evaluation of bread containing micronized whole wheat flour. Food Chemistry, 318, doi:10.1016/j.foodchem.2020.126497.
Romankiewicz, D., Hassoon, W. H., Cacak-Pietrzak, G., Sobczyk, M., Wirkowska-Wojdyła, M., Ceglińska, A., Dziki, D. (2017). The effect of chia seeds (Salvia hispanica L.) addition on quality and nutritional value of wheat bread. Journal of Food Quality, doi:10.1155/2017/7352631.
Salmas, G., DeVries, J. W., Plank, D. (2017). Challenges for dietary fiber: Benefits andcosts of new U.S. regulations. Cereal Foods World, 62, 88-94.
Sibakov, J., Myllymäki, O., Holopainen, U., Kaukovirta-Norja, A., Hietaniemi, V., Pihlava, J.-M., Poutanen, K., Lehtinen, P. (2011). Lipid removal enhances separation of oat grain cell wall material from starch and protein. Journal of Cereal Science, 54, 104-109.
Stevenson, D.G., Eller, F.J., Jane, J.-L., Inglett, G.E. (2008). Structure and physicochemical properties of defatted and pin-milled oat bran concentrate fractions separated by air-classification. International Journal of Food Science and Technology,43, 995-1003.
Vizuete, A.A., Anta, R.M.O. (2016). Effects of oat beta-glucan intake on blood cholesterol: A review. Dietetica, 20, 127-139.
Wu, Y.V., Doehlert, D.C. (2002). Enrichment of β-glucan in oat bran by fine grinding and air classification. LWT - Food Science and Technology, 35, 30-33.
Xue, X., Wang, J., Li, S., Zhang, X., Dong, J., Gui, L., Chang, Q. (2020). Effect of micronised oat bran by ultrafine grinding on dietary fibre, texture and rheological characteristic of soft cheese. International Journal of Food Science and Technology, 55, 578-588.
Zhu, F., Du, B., Li, J. (2014). Effect of ultrafine grinding on physicochemical and antioxidant properties of dietary fiber from wine grape pomace. Food Science and Technology International, 20, 55-62.