Dietary Fiber Powder Made from Purple Wheat “Jizi439” Bran: An Effective Health Food and Its Processing

Abstract Background: Different processing approaches could usually alter contents of different nutritional ingredients for wheat grains which benefits human health. The present study is aimed to assess the dietary fiber and other nutritional ingredients of purple wheat (Jizi439) bran via proper processing and to analyze its benefits to prevent diseases and enhance health so as to prove the dietary fiber powder made from purple wheat （Jizi439）to be an effective health food. Methods: Approach I Pulverizing: Purple wheat bran was put into blade pulverizer to get the pulverized bran into particles with a 60-meshdiameter. Puffing: The pulverized bran was sprayed with pure water to moisten the bran, making its moisture reach 22%. The moistened bran was put into twin-screw bulking machine under a temperature of 135 ℃ , and puffed at 400 r/min, to get puffed pellets. Milling: The puffed bran pellets were put into wall mill under 32℃ and 6 – 7 MPa and at 350 r/min to get dietary fiber powder (DFP) in particles with a 130-mesh diameter. Approach II: Except for the processing parameters, the procedure of Approach II was the same as Approach I. Results: The significant increase of nutritional elements contents in dietary fiber powder have been found when it is processed via different approaches. Different processing treatment and processing parameters bring forth different effects on the nutritional elements which are released from purple wheat bran. It is indicated that the contents of SDF produced via Approach I is greatly higher than that of the SDF produced via Approach II ( p ≤0.01), which suggests that Approach I is much effective for processing purple wheat bran for producing solvable dietary fiber Conclusions: Purple wheat bran is a high-effective health food, but only it is properly processed. Different processing has different impacts on the active substances of the purple wheat bran powder related to health function. In this study, only Approach I helps to increase the health nutritional ingredients which bring forth positive effects on the enhancement of health function, while Approach II fail to improve the function on health enhancement. Keywords: Dietary fiber powder, Purple wheat bran; Health food; Disease prevention