1
|
Pismag RY, Polo MP, Hoyos JL, Bravo JE, Roa DF. Effect of extrusion cooking on the chemical and nutritional properties of instant flours: a review. F1000Res 2024; 12:1356. [PMID: 38434661 PMCID: PMC10905115 DOI: 10.12688/f1000research.140748.1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Accepted: 03/01/2024] [Indexed: 03/05/2024] Open
Abstract
Satisfying the nutritional requirements of consumers has made food industries focus on the development of safe, innocuous, easy-to-prepare products with high nutritional quality through efficient processing technologies. Extrusion cooking has emerged as a prominent technology associated with the nutritional and functional attributes of food products. This review aims to establish a theoretical framework concerning the influence of extrusion parameters on the functional and nutritional properties of precooked or instant flours, both as end-products and ingredients. It highlights the pivotal role of process parameters within the extruder, including temperature, screw speed, and raw materials moisture content, among others, and elucidates their correlation with the modifications observed in the structural composition of these materials. Such modifications subsequently induce notable changes in the ultimate characteristics of the food product. Detailed insights into these transformations are provided within the subsequent sections, emphasizing their associations with critical phenomena such as nutrient availability, starch gelatinization, protein denaturation, enhanced in vitro digestibility, reduction in the content of antinutritional factors (ANFs), and the occurrence of Maillard reactions during specific processing stages. Drawing upon insights from available literature, it is concluded that these effects represent key attributes intertwined with the nutritional properties of the end-product during the production of instant flours.
Collapse
Affiliation(s)
- Remigio Yamid Pismag
- Faculty of Agricultural Science, Universidad del Cauca, Comuna 1, Cauca, Colombia
| | - María Paula Polo
- Faculty of Agricultural Science, Universidad del Cauca, Comuna 1, Cauca, Colombia
| | - José Luis Hoyos
- Faculty of Agricultural Science, Universidad del Cauca, Comuna 1, Cauca, Colombia
| | - Jesús Eduardo Bravo
- Faculty of Agricultural Science, Universidad del Cauca, Comuna 1, Cauca, Colombia
| | - Diego Fernando Roa
- Faculty of Agricultural Science, Universidad del Cauca, Comuna 1, Cauca, Colombia
| |
Collapse
|
2
|
Nikinmaa M, Mustonen SA, Huitula L, Laaksonen O, Linderborg KM, Nordlund E, Sozer N. Wholegrain oat quality indicators for production of extruded snacks. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114457] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
|
3
|
Yi C, Qiang N, Zhu H, Xiao Q, Li Z. Extrusion processing: A strategy for improving the functional components, physicochemical properties, and health benefits of whole grains. Food Res Int 2022; 160:111681. [DOI: 10.1016/j.foodres.2022.111681] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2022] [Revised: 07/06/2022] [Accepted: 07/11/2022] [Indexed: 11/04/2022]
|
4
|
Yadav GP, Dalbhagat CG, Mishra HN. Effects of extrusion process parameters on cooking characteristics and physicochemical, textural, thermal, pasting, microstructure, and nutritional properties of
millet‐based
extruded products: A review. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14106] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
- Gorenand Prasad Yadav
- Agricultural and Food Engineering Department Indian Institute of Technology Kharagpur Kharagpur West Bengal India
| | - Chandrakant Genu Dalbhagat
- Agricultural and Food Engineering Department Indian Institute of Technology Kharagpur Kharagpur West Bengal India
| | - Hari Niwas Mishra
- Agricultural and Food Engineering Department Indian Institute of Technology Kharagpur Kharagpur West Bengal India
| |
Collapse
|
5
|
Zambrano Y, Contardo I, Moreno MC, Bouchon P. Effect of Extrusion Temperature and Feed Moisture Content on the Microstructural Properties of Rice-Flour Pellets and Their Impact on the Expanded Product. Foods 2022; 11:foods11020198. [PMID: 35053932 PMCID: PMC8774655 DOI: 10.3390/foods11020198] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2021] [Revised: 12/30/2021] [Accepted: 01/02/2022] [Indexed: 12/10/2022] Open
Abstract
Extrusion can lead to an expanded product or to a slightly expanded pellet, known as a third-generation (3G) snack. In this case, expansion occurs subsequently, in an independent thermal device (e.g., oven), out of the extruded pellet. During both processes, several structural changes occur which are linked to processing conditions, including cooking temperature, screw speed, formulation, and initial moisture content. However, a clear relationship between processing variables and the structure of pellets and expanded products has not yet been identified. Accordingly, this work aimed to study the effect of extrusion temperature (110, 135, and 150 °C) and moisture content (27, 29, and 31%) in rice-flour pellets and their microwave expansion, through a microstructural approach using micro-CT. The results showed that the lowest moisture content (27%) and the highest extrusion temperature (150 °C) led to the highest pellet volume and the highest wall thickness, which in turn led to the highest expansion after microwave heating (50 s, 800 W). Interestingly, no significant differences were observed when analyzing the ratio between the volume of the expanded products and the volume of the pellet (~2.4) when using the different processing conditions.
Collapse
Affiliation(s)
- Yadira Zambrano
- Department of Chemical and Bioprocess Engineering, Faculty of Engineering, Pontificia Universidad Católica de Chile, Macul 6904411, Chile; (Y.Z.); (I.C.); (M.C.M.)
| | - Ingrid Contardo
- Department of Chemical and Bioprocess Engineering, Faculty of Engineering, Pontificia Universidad Católica de Chile, Macul 6904411, Chile; (Y.Z.); (I.C.); (M.C.M.)
- Laboratorio de Investigación e Ingeniería Biopolímeros (BiopREL), Escuela de Nutrición y Dietética, Facultad de Medicina, Universidad de los Andes, Monseñor Álvaro del Portillo 12.455, Las Condes 7620001, Chile
| | - María Carolina Moreno
- Department of Chemical and Bioprocess Engineering, Faculty of Engineering, Pontificia Universidad Católica de Chile, Macul 6904411, Chile; (Y.Z.); (I.C.); (M.C.M.)
| | - Pedro Bouchon
- Department of Chemical and Bioprocess Engineering, Faculty of Engineering, Pontificia Universidad Católica de Chile, Macul 6904411, Chile; (Y.Z.); (I.C.); (M.C.M.)
- Correspondence:
| |
Collapse
|
6
|
Mel R, Malalgoda M. Oat protein as a novel protein ingredient: Structure, functionality, and factors impacting utilization. Cereal Chem 2021. [DOI: 10.1002/cche.10488] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Roshema Mel
- Department of Food and Human Nutritional Sciences University of Manitoba Winnipeg Manitoba Canada
| | - Maneka Malalgoda
- Department of Food and Human Nutritional Sciences University of Manitoba Winnipeg Manitoba Canada
| |
Collapse
|
7
|
Fu X, Liu Q, Xu E, Yang Y, Zhu K, Jin Z, Jiao A. The effect of Vaccinium bracteatum Thunb. leaves addition on antioxidant capacity, physicochemical properties, and in vitro digestibility of rice extrudates. J Food Sci 2021; 86:4730-4740. [PMID: 34519044 DOI: 10.1111/1750-3841.15911] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2021] [Revised: 07/07/2021] [Accepted: 08/12/2021] [Indexed: 11/27/2022]
Abstract
Vaccinium bracteatum Thunb.leaves (VBTL) are a traditional Chinese herbal medicine with potential natural pigments and antioxidants. Its application information on extrusion is limited. In this study, to increase the usage of foods containing VBTL, rice-based extrudates with VBTL were investigated. The extrusion was performed at a wide temperature range (60-140°C) and with different VBTL supplementations (3%-10%). The extrudates with 10% VBTL showed a significant decrease in total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activity upon extrusion. TPC and TFC increased with the rise of barrel temperature. The VBTL color was stable during the wide-temperature extrusion process. The bioactivities of the extrudates were positively correlated with the VBTLsupplement (R = 0.943-0.989). In addition, different addition levels of VBTL significantly changed the water absorption index (WAI), water solubility index (WSI), pasting properties, and in vitro starch digestibility of the extrudates. Moreover, extrudates with 3% VBTL showed the highest WAI and peak viscosity but the lowest in vitro starch digestibility. These results may suggest that rice extrudates with a low supplement of VBTL have an acceptable color and may be used as functional additives for high antioxidant and low glycemic response diets. PRACTICAL APPLICATION: The results showed that the Vaccinium bracteatum Thunb. leaves (VBTL) color and antioxidation were stable during the wide-temperature extrusion process. Extrusion processing can be used to enlarge the usage of VBTL and simplify its traditional processing method. Applying VBTL to the process of extrusion appears to be a suitable method of producing value-added and low glycemic response extrudates.
Collapse
Affiliation(s)
- Xi Fu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China.,School of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China
| | - Qing Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China.,School of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China
| | - Enbo Xu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, People's Republic of China
| | - Yueyue Yang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China.,School of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China
| | - Kunfu Zhu
- Shandong Zhushi Pharmaceutical Group Co., Ltd, Heze, People's Republic of China
| | - Zhengyu Jin
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China.,School of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China.,Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, People's Republic of China
| | - Aiquan Jiao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China.,School of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China.,Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, People's Republic of China
| |
Collapse
|
8
|
Rivero Meza SL, Massaretto I, Sinnecker P, Schmiele M, Chang YK, Noldin JA, Lanfer Marquez UM. Impact of thermoplastic extrusion process on chemical, nutritional, technological and sensory properties of gluten‐free breakfast cereals from pigmented rice. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14893] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Silvia Leticia Rivero Meza
- Department of Food Sciences and Experimental Nutrition School of Pharmaceutical Sciences University of São Paulo Av. Professor Lineu Prestes, nº 580 São Paulo São Paulo05508‐900Brazil
- Research, Innovation and Dissemination Centers Food Research Center (FoRC‐CEPID) R. do Lago, nº 250 São Paulo São Paulo05508‐080Brazil
| | - Isabel Massaretto
- Department of Food Sciences and Experimental Nutrition School of Pharmaceutical Sciences University of São Paulo Av. Professor Lineu Prestes, nº 580 São Paulo São Paulo05508‐900Brazil
- Research, Innovation and Dissemination Centers Food Research Center (FoRC‐CEPID) R. do Lago, nº 250 São Paulo São Paulo05508‐080Brazil
| | - Patricia Sinnecker
- Department of Pharmaceutical Sciences Pharmaceutical Inputs and Food Sector Federal University of São Paulo R. São Nicolau, nº 210 Diadema São Paulo09913‐030Brazil
| | - Marcio Schmiele
- Institute of Science and Technology Federal University of Jequitinhonha and Mucuri Valleys Rod. MGT‐367 ‐ Km 583, nº 5000 Diamantina Minas Gerais39100‐000Brazil
| | - Yoon Kil Chang
- Department of Food Technology School of Food Engineering University of Campinas R. Monteiro Lobato, nº 80 Campinas São Paulo13083‐862Brazil
| | - Jose Alberto Noldin
- Rice Research‐Weed Science Agricultural Research and Rural Extension Rod. Antônio Heil, nº 6800 Itajaí Santa Catarina88318‐112Brazil
| | - Ursula Maria Lanfer Marquez
- Department of Food Sciences and Experimental Nutrition School of Pharmaceutical Sciences University of São Paulo Av. Professor Lineu Prestes, nº 580 São Paulo São Paulo05508‐900Brazil
| |
Collapse
|
9
|
Saha S, Jha S, Tiwari A, Jayapalan S, Roy A. Considerations for improvising fortified extruded rice products. J Food Sci 2021; 86:1180-1200. [PMID: 33682943 DOI: 10.1111/1750-3841.15656] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2020] [Revised: 12/26/2020] [Accepted: 01/24/2021] [Indexed: 11/30/2022]
Abstract
Micronutrient fortification of rice by extrusion is an effective strategy to enhance micronutrient levels within rice-consuming individuals. The success of extrusion-based fortification is associated with micronutrient retention, enhanced bioavailability, low postprocessing losses, prolonged storage stability, and minimal sensory changes. The success of an optimally fortified product is primarily reliant upon the compositional considerations, but many attributes of extrudates can be indebted to the processing parameters too. Hence, an exhaustive investigation of this technology has been taken-up here, emphasizing on the compositional parameters in association with process parameters, which influence the final quality attributes like nutrient stability, bioavailability, and sensory properties. Based on these attributes of the end product, a collected data have been presented here to bring out the optimal compositional requirements. These together with cooking processes, extrusion process parameters, and storage conditions will enable formulate a product with enhanced sensory acceptance, better retention during cooking and storage, improved texture, and acceptable color. This review will thus help to optimize a need-based product, its quality, and enhance benefits of fortified extruded rice products.
Collapse
Affiliation(s)
- Sreyajit Saha
- Laboratory of Food Chemistry and Technology, Department of Chemical Engineering, Birla Institute of Technology Mesra, Ranchi, Jharkhand, 835215, India
| | - Shipra Jha
- Laboratory of Food Chemistry and Technology, Department of Chemical Engineering, Birla Institute of Technology Mesra, Ranchi, Jharkhand, 835215, India
| | - Amit Tiwari
- Laboratory of Food Chemistry and Technology, Department of Chemical Engineering, Birla Institute of Technology Mesra, Ranchi, Jharkhand, 835215, India
| | - Sudeepan Jayapalan
- Laboratory of Food Chemistry and Technology, Department of Chemical Engineering, Birla Institute of Technology Mesra, Ranchi, Jharkhand, 835215, India
| | - Anupam Roy
- Laboratory of Food Chemistry and Technology, Department of Chemical Engineering, Birla Institute of Technology Mesra, Ranchi, Jharkhand, 835215, India
| |
Collapse
|
10
|
Ahmad M, Gani A. Development of novel functional snacks containing nano-encapsulated resveratrol with anti-diabetic, anti-obesity and antioxidant properties. Food Chem 2021; 352:129323. [PMID: 33691210 DOI: 10.1016/j.foodchem.2021.129323] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2020] [Revised: 02/02/2021] [Accepted: 02/05/2021] [Indexed: 11/15/2022]
Abstract
In this study, functional snacks with addition of nanoenapsuated resveratrol were prepared to evaluate the nutraceutical and physical properties. The nanoencapsulated resveratrol was prepared from horse-chestnut (HRP), water-chestnut (WRP) and lotus-stem starch particles (LRP) and added to the wheat flour at the level of 0.4% for preparation of snacks by extrusing process. After extrusion, 43-53% and 5.42% of resveratrol was retained in snacks containing encapsulated and free resveratrol (FRP), respectively. The HRP, WRP and LRP showed significantly less peak viscosities and less elastic behaviour than native product (NP) which can influence the human sensory perception. The shift of few peaks towards higher wavelength and presence of additional peaks at 1384, 1229, 1513 and 1613 cm-1 depicts change in molecular pattern and presence of resveratrol in functional snacks. The functional snacks containing encapsulated resveratrol showed significantly higher antioxidant, anti-diabetic and anti-obesity properties than snacks containing no or free resveratrol.
Collapse
Affiliation(s)
- Mudasir Ahmad
- Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India
| | - Adil Gani
- Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India.
| |
Collapse
|
11
|
Espinosa-Ramírez J, Rodríguez A, De la Rosa-Millán J, Heredia-Olea E, Pérez-Carrillo E, Serna-Saldívar SO. Shear-induced enhancement of technofunctional properties of whole grain flours through extrusion. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106400] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
12
|
Wang X, Liua Z, Li X, Song J, Chen L, Li Y. Effect of water feed rate and temperature on physicochemical and viscosity properties of fresh extruded rice-shaped kernels (FER) containing naked oat, rice and defatted flaxseed flour. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2021. [DOI: 10.3136/fstr.27.211] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Xiaodong Wang
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology
| | | | - Xihong Li
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology
| | - Jianxin Song
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology
| | - Lan Chen
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology
- Tianjin Gasin-DH Preservation Technology Co., Ltd
| | - Yueming Li
- Changrong Huitong (Tianjin) Food Science and Technology Research and Development co. Ltd
| |
Collapse
|
13
|
Wafula NW, Omwamba M, Mahungu SM. Feed rate, water addition rate and mixture composition nexus role on alterations of nutritional properties in extrusion of composites containing rice (
Oryza sativa
), sorghum [
Sorghum bicolor
), and bamboo (
Yushania alpina
) shoots. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15063] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Nobert Wanjala Wafula
- Department of Dairy and Food Science and Technology Egerton University Egerton Kenya
| | - Mary Omwamba
- Department of Dairy and Food Science and Technology Egerton University Egerton Kenya
| | - Symon M. Mahungu
- Department of Dairy and Food Science and Technology Egerton University Egerton Kenya
| |
Collapse
|
14
|
Wang X, Liu Z, Li X, Song J, Chen L, Li Y, Liu X, Li P. Quality improvement of fresh extruded rice
‐
shaped kernels by microwave‐aided puffing technology. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14991] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Xiaodong Wang
- State Key Laboratory of Food Nutrition and Safety College of Food Science and Engineering Tianjin University of Science and Technology Tianjin China
| | - Zhenyuan Liu
- State Key Laboratory of Food Nutrition and Safety College of Food Science and Engineering Tianjin University of Science and Technology Tianjin China
| | - Xihong Li
- State Key Laboratory of Food Nutrition and Safety College of Food Science and Engineering Tianjin University of Science and Technology Tianjin China
| | - Jianxin Song
- State Key Laboratory of Food Nutrition and Safety College of Food Science and Engineering Tianjin University of Science and Technology Tianjin China
| | - Lan Chen
- State Key Laboratory of Food Nutrition and Safety College of Food Science and Engineering Tianjin University of Science and Technology Tianjin China
| | - Yueming Li
- Changrong Huitong (Tianjin) Food Science and Technology Research and Development Co. Ltd Tianjin China
| | - Xiaofei Liu
- Agricultural Regionalization Office (Rural Energy) of Lingyuan Lingyuan China
| | - Pengli Li
- Lingyuan Agricultural Products Processing Park Management Committee Lingyuan China
| |
Collapse
|
15
|
Pasqualone A, Costantini M, Coldea TE, Summo C. Use of Legumes in Extrusion Cooking: A Review. Foods 2020; 9:E958. [PMID: 32698316 PMCID: PMC7404795 DOI: 10.3390/foods9070958] [Citation(s) in RCA: 50] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2020] [Revised: 07/08/2020] [Accepted: 07/10/2020] [Indexed: 12/23/2022] Open
Abstract
The traditional perception that legumes would not be suitable for extrusion cooking is now completely outdated. In recent years, an increasing number of studies have been conducted to assess the behavior of various types of legume flours in extrusion cooking, proving that legumes have excellent potential for the production of extruded ready-to-eat foods by partially or totally replacing cereals. This review identifies the optimal processing conditions for legume-based and legume-added extruded foods, which allow the improvement of the expansion ratio and give the extrudates the spongy and crisp structure expected by consumers. In particular, the effect of the individual processing parameters on the physical-chemical and nutritional properties of the final product is highlighted. The extrusion cooking process, indeed, has a positive effect on nutritional characteristics, because it induces important modifications on starch and proteins, enhancing their digestibility, and reduces the content of trypsin inhibitors, lectins, phytic acid, and tannins, typically present in legumes. Therefore, the extrusion of legume flours is a viable strategy to improve their nutritional features while reducing home preparation time, so as to increase the consumption of these sustainable crops.
Collapse
Affiliation(s)
- Antonella Pasqualone
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/a, I-70126 Bari, Italy; (M.C.); (C.S.)
| | - Michela Costantini
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/a, I-70126 Bari, Italy; (M.C.); (C.S.)
| | - Teodora Emilia Coldea
- Department of Food Engineering, University of Agricultural Sciences and Veterinary Medicine, Calea Manastur, 3-5, 400372 Cluj-Napoca, Romania;
| | - Carmine Summo
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/a, I-70126 Bari, Italy; (M.C.); (C.S.)
| |
Collapse
|
16
|
Altaf U, Hussain SZ, Qadri T, Iftikhar F, Naseer B, Rather AH. Investigation on mild extrusion cooking for development of snacks using rice and chickpea flour blends. Journal of Food Science and Technology 2020; 58:1143-1155. [PMID: 33678896 DOI: 10.1007/s13197-020-04628-7] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/14/2020] [Accepted: 07/03/2020] [Indexed: 11/26/2022]
Abstract
A study was conducted to optimize the mild extrusion cooking conditions for development of rice and chickpea based extrudates. The independent variables i.e. extrusion parameters (Screw speed, barrel temperature), feed moisture and proportions of rice flour and chickpea flour were varied using central composite rotatable design (CCRD), and their effects on system parameter- Specific mechanical energy (SME) and product characteristics i.e., water absorption index (WAI), water solubility index (WSI), bulk density (BD), expansion ratio (ER), breaking strength (BS), colour values (L*, a* and b*) and overall acceptability (OA) were studied. All the system and product responses were significantly affected by independent variables. Response surface and regression models were established to determine the responses as function of process variables. Models obtained were highly significant with high coefficient of determination (R2 ≥ 0.889). The optimum mild extrusion conditions obtained by numerical optimization for development of snacks were 102 °C barrel temperature, 281 rpm screw speed, 18.3% feed moisture and rice to chickpea flour ratio as 90:10. Storage studies confirmed that the developed snacks can be stored better in laminated pouches than in high density polyethylene (HDPE) bags for a period of 6 months under ambient conditions.
Collapse
Affiliation(s)
- Uzma Altaf
- Division of Food Science and Technology, Sher-E-Kashmir University of Agricultural Sciences and Technology (SKUAST) Kashmir, Shalimar, 190025 India
| | - Syed Zameer Hussain
- Division of Food Science and Technology, Sher-E-Kashmir University of Agricultural Sciences and Technology (SKUAST) Kashmir, Shalimar, 190025 India
| | - Tahiya Qadri
- Division of Food Science and Technology, Sher-E-Kashmir University of Agricultural Sciences and Technology (SKUAST) Kashmir, Shalimar, 190025 India
| | - Farheena Iftikhar
- Division of Food Science and Technology, Sher-E-Kashmir University of Agricultural Sciences and Technology (SKUAST) Kashmir, Shalimar, 190025 India
| | - Bazila Naseer
- Division of Food Science and Technology, Sher-E-Kashmir University of Agricultural Sciences and Technology (SKUAST) Kashmir, Shalimar, 190025 India
| | - A H Rather
- Division of Food Science and Technology, Sher-E-Kashmir University of Agricultural Sciences and Technology (SKUAST) Kashmir, Shalimar, 190025 India
| |
Collapse
|
17
|
Leonard W, Zhang P, Ying D, Fang Z. Application of extrusion technology in plant food processing byproducts: An overview. Compr Rev Food Sci Food Saf 2019; 19:218-246. [PMID: 33319515 DOI: 10.1111/1541-4337.12514] [Citation(s) in RCA: 77] [Impact Index Per Article: 15.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2019] [Revised: 10/21/2019] [Accepted: 11/08/2019] [Indexed: 12/29/2022]
Abstract
The food processing industry generates an immense amount of waste, which leads to major concerns for its environmental impact. However, most of these wastes, such as plant-derived byproducts, are still nutritionally adequate for use in food manufacturing. Extrusion is one of the most versatile and commercially successful processing technologies, with its widespread applications in the production of pasta, snacks, crackers, and meat analogues. It allows a high degree of user control over the processing parameters that significantly alters the quality of final products. This review features the past research on manufacture of extruded foods with integration of various plant food processing byproducts. The impact of extrusion parameters and adding various byproducts on the nutritional, physicochemical, sensory, and microbiological properties of food products are comprehensively discussed. This paper also provides fundamental knowledge and practical techniques for food manufacturers and researchers on the extrusion processing of plant food byproducts, which may increase economical return to the industry and reduce the environmental impact.
Collapse
Affiliation(s)
- William Leonard
- School of Agriculture and Food, The University of Melbourne, Parkville, Victoria, Australia
| | - Pangzhen Zhang
- School of Agriculture and Food, The University of Melbourne, Parkville, Victoria, Australia
| | - Danyang Ying
- CSIRO Agriculture & Food, Melbourne, Victoria, Australia
| | - Zhongxiang Fang
- School of Agriculture and Food, The University of Melbourne, Parkville, Victoria, Australia
| |
Collapse
|
18
|
Dalbhagat CG, Mishra HN. Effects of extrusion process conditions on system parameters; physicochemical properties and cooking characteristics of extruded fortified rice kernels. J Cereal Sci 2019. [DOI: 10.1016/j.jcs.2019.05.016] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
|
19
|
Effect of extrusion processing on physicochemical, functional and nutritional characteristics of rice and rice-based products: A review. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.01.001] [Citation(s) in RCA: 89] [Impact Index Per Article: 17.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
|
20
|
Sandrin R, Mejía SMV, Caon T, de Francisco A. Optimization of extrusion process parameters for preparing fiber-rich oat flour. J FOOD PROCESS ENG 2018. [DOI: 10.1111/jfpe.12943] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- Raceli Sandrin
- Department of Food Sciences; Federal University of Santa Catarina; Florianópolis Santa Catarina Brazil
| | | | - Thiago Caon
- Department of Pharmaceutical Sciences; Federal University of Santa Catarina; Florianópolis Santa Catarina Brazil
| | - Alicia de Francisco
- Department of Food Sciences; Federal University of Santa Catarina; Florianópolis Santa Catarina Brazil
| |
Collapse
|