te's department of grain science and industry to produce cookies and tortillas made with bran-enriched flour that had been precooked using extrusion processing, and those that had bran-enriched flour that wasn't precooked.

The team then worked with K-State's sensory analysis team to conduct taste tests. Subjects were offered vouchers for K-State's Call Hall ice cream in exchange for tasting and comparing the regular snacks and their bran-enriched counterparts.

The snackers reported liking cookies and tortillas made with enriched bran, whether precooked or not. However, the precooked flour did have an increased level of soluble dietary fibre-the kind the body can absorb readily.

Alavi said researchers didn't necessarily get better properties with extruded flour. In the future, he said researchers could look at extruding the bran separately from the flour.

Alavi said snack food producers may be able to use this precooking method to add fruits and vegetables to snack foods.

"With fruit- and vegetable-based snacks, it's still hard to process the dough, so you really don't see those kinds of products out there," he said.


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