{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,7]],"date-time":"2026-09-07T08:08:56Z","timestamp":1788768536761,"version":"build-2803163510"},"reference-count":65,"publisher":"Wiley","license":[{"start":{"date-parts":[[2026,9,7]],"date-time":"2026-09-07T00:00:00Z","timestamp":1788739200000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"},{"start":{"date-parts":[[2026,9,7]],"date-time":"2026-09-07T00:00:00Z","timestamp":1788739200000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:sec>\n                    <jats:title>BACKGROUND<\/jats:title>\n                    <jats:p>Arabinoxylans (AX), abundant in wheat bran, represent a valuable yet underutilized fraction of cereal milling by\u2010products. In this study, an AX\u2010enriched fraction obtained from durum wheat meal (DWM), produced from defatted durum wheat germ and debranning fractions, was incorporated at increasing levels (0\u201325%) into pea starch concentrate (PSC) and processed by low\u2010moisture extrusion to produce expanded snacks.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>RESULTS<\/jats:title>\n                    <jats:p>Progressive replacement of PSC with DWM significantly affected product structure. Expansion ratio (%) decreased from 6.88\u2009\u00b1\u20090.63 to 1.67\u2009\u00b1\u20090.36, accompanied by a reduction in specific volume, mainly due to the higher fiber content and lower amylose of DWM. X\u2010ray microtomography revealed significant modifications in internal architecture, with reduced expansion and thinner solid matrices. These structural changes affected texture as hardness increased from 2325\u2009\u00b1\u2009164\u2009g (control) to 9577\u2009\u00b1\u2009920\u2009g (25% DWM), while crispness decreased from 41.33\u2009\u00b1\u20094.23\u2009g to 8.40\u2009\u00b1\u20091.95\u2009g. 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\u2010odors or off\u2010flavors.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>CONCLUSION<\/jats:title>\n                    <jats:p>\n                      These results show that durum wheat milling by\u2010products can be successfully upcycled into AX\u2010enriched extruded snacks, improving nutritional value while maintaining acceptable structural quality. \u00a9 2026 The Author(s).\n                      <jats:italic>Journal of the Science of Food and Agriculture<\/jats:italic>\n                      published by John Wiley &amp; Sons Ltd on behalf of Society of Chemical Industry.\n                    <\/jats:p>\n                  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