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Vivar-Vera MA, Navarro-Cortez RO, Hernández-Santos B, Ramírez-Rivera EJ, Torruco-Uco JG, Ramírez-Figueroa E, Amador-Mendoza A, Cruz-Cabrera I, Rodríguez-Miranda J. Multiresponse optimization of the extrusion process for ready-to-eat snacks from pineapple byproducts and maize flour. J Food Sci 2023; 88:3820-3838. [PMID: 37548648 DOI: 10.1111/1750-3841.16716] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2023] [Revised: 06/30/2023] [Accepted: 07/06/2023] [Indexed: 08/08/2023]
Abstract
This research aimed to optimize the processing conditions to obtain ready-to-eat extruded snacks with a high fiber content from mixtures of pineapple byproduct powder (PBP) and nixtamalized maize flour (PBP-NMF) or maize flour (PBP-MF). The effects of barrel temperature, feed moisture content, and PBP were evaluated. The increase in barrel temperature has a negative effect on the bulk density, the water absorption index, and the texture in both mixtures (PBP-MF and PBP-NMF) and increases the expansion index and the water solubility index in the mixture with MF. The increase in the feed moisture content increased the bulk density and water absorption index in both mixtures and the texture in the mixtures with MF. The increasing PBP decreases the expansion index and increases the water solubility index in both mixtures. The increase in PBP in the mixtures with MF decreases the water absorption index, texture, and bulk density. From the optimization, four products were obtained, two for the NMF mixture and two for the MF mixtures. The optimal formulations can be considered a good source of total fiber (12.46-12.78 g/100 g) and protein (8.27-8.85 g/100 g) with good acceptance by consumers. PRACTICAL APPLICATION: Pineapple byproducts in combination with nixtamalized and nonnixtamalized maize flour are viable raw materials for the development of ready-to-eat extruded snacks with a high content of dietary fiber and good acceptance by consumers. Due to their characteristic nutritional properties, the consumption of this ready-to-eat snack could present potential benefits for human health.
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Affiliation(s)
- María A Vivar-Vera
- Tecnológico Nacional de México/Instituto Tecnológico de Tuxtepec, Oaxaca, México
| | - Ricardo O Navarro-Cortez
- Universidad Autónoma del Estado de Hidalgo, Instituto de Ciencias Agropecuarias, Área Académica de Ingeniería Agroindustrial y Alimentos, Hidalgo, México
| | | | | | - Juan G Torruco-Uco
- Tecnológico Nacional de México/Instituto Tecnológico de Tuxtepec, Oaxaca, México
| | | | | | - Irma Cruz-Cabrera
- Tecnológico Nacional de México/Instituto Tecnológico de Tuxtepec, Oaxaca, México
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2
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Pandiselvam R, Joseph LT, Manikantan MR, Khanashyam AC, Beegum PPS, Ramesh SV, Balasubramanian D, Neenu S, Gopal M, Mathew AC, Hebbar KB. Physical, Chemical and Functional Attributes of Neera Honey Infused Extrudates. BIOENGINEERING (BASEL, SWITZERLAND) 2023; 10:bioengineering10010114. [PMID: 36671686 PMCID: PMC9855161 DOI: 10.3390/bioengineering10010114] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/21/2022] [Revised: 12/30/2022] [Accepted: 01/05/2023] [Indexed: 01/15/2023]
Abstract
Owing to the demand for the consumption of healthy extrudates, this study explored the infusion of neera (coconut inflorescence sap) honey in rice flour, corn flour and coconut milk residue blend-based extrudates. Neera honey, the concentrated coconut inflorescence sap, has numerous nutrients and a natural source of essential vitamins. Hence, the potential of neera honey as a biofortifying compound for the production of healthy extrudates was investigated. The rice and corn based extrudates supplemented with different concentration of neera honey have been prepared until the mix reaches 16 and 20% (w.b.) of feed moisture. Effect of addition of neera honey on the physical properties (expansion ratio, bulk density, specific length), functional properties (water absorption, water solubility, oil absorption), biochemical properties (total carbohydrates, total sugar, reducing sugar, phenolics, flavonoids, antioxidants), color parameters(L*, a*, b*), proximate compositions (moisture content, ash, protein, fat) and mineral profile of extrudates were recorded. Results suggest that addition of neera honey had a significant (p ˂ 0.05) impact on all the physico-chemical parameters evaluated. Incorporation of neera honey (feed moisture -20%) resulted in extrudates with less expansion, high bulk density and specific length, having high sugar, protein, phenolics, vitamin C and antioxidant activity. The combination of 60% rice flour + 25% corn flour +15% coconut milk residue samples infused with neera honey upto 16% feed moisture was found suitable for the preparation of nutritious extrudates based on functional characterization and minerals evaluation.
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Affiliation(s)
- Ravi Pandiselvam
- Physiology, Biochemistry and Post-Harvest Technology Division, ICAR—Central Plantation Crops Research Institute, Kasaragod 671124, Kerala, India
- Correspondence: (R.P.); (M.R.M.)
| | - Liya T. Joseph
- Department of Food Science and Technology, Kerala University of Fisheries and Ocean Studies, Panangad Road, Madavana, Junction, Kochi 682506, Kerala, India
| | - M. R. Manikantan
- Physiology, Biochemistry and Post-Harvest Technology Division, ICAR—Central Plantation Crops Research Institute, Kasaragod 671124, Kerala, India
- Correspondence: (R.P.); (M.R.M.)
| | - Anandu Chandra Khanashyam
- Department of Food Science and Technology, Kasetsart University, 50 Ngamwongwan Road, Ladyao, Chatuchak, Bangkok 10900, Thailand
| | - P. P. Shameena Beegum
- Physiology, Biochemistry and Post-Harvest Technology Division, ICAR—Central Plantation Crops Research Institute, Kasaragod 671124, Kerala, India
| | - S. V. Ramesh
- Physiology, Biochemistry and Post-Harvest Technology Division, ICAR—Central Plantation Crops Research Institute, Kasaragod 671124, Kerala, India
| | | | - S. Neenu
- Crop Production Division, ICAR—Central Plantation Crops Research Institute, Kasaragod 671124, Kerala, India
| | - Murali Gopal
- Crop Production Division, ICAR—Central Plantation Crops Research Institute, Kasaragod 671124, Kerala, India
| | - A. C. Mathew
- Physiology, Biochemistry and Post-Harvest Technology Division, ICAR—Central Plantation Crops Research Institute, Kasaragod 671124, Kerala, India
| | - K. B. Hebbar
- Physiology, Biochemistry and Post-Harvest Technology Division, ICAR—Central Plantation Crops Research Institute, Kasaragod 671124, Kerala, India
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3
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Cumhur AM, Tiga BH, Kumcuoglu S, Tavman S. Development of Extruded Noodles Incorporated with Dried Vegetables and the Evaluation of Quality Characteristics. AN ACAD BRAS CIENC 2022; 94:e20211401. [PMID: 36477238 DOI: 10.1590/0001-3765202220211401] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2021] [Accepted: 02/16/2022] [Indexed: 11/23/2022] Open
Abstract
In this study, extruded noodles incorporated with dried green bean, tomato, and okra seed powder was produced using an extruder at 80 °C and 100 °C barrel temperatures. Vegetable powder was blended with wheat flour at weight ratios of 0:100, 4:96, 8:92, and 12:88 to formulate composite flour. Quality characteristics, such as cooking properties, color, and textural properties together with antioxidant activities, total phenolic contents, sensory properties, and microstructures of the products were determined. In addition, the lycopene and β-carotene contents in noodles enriched with tomato powder were determined. The increase in the ratio of vegetable powder caused a decrease in the cooking time and water absorption capacity. The noodle products exhibited low cooking loss (less than 4%) and cooking time (less than 6 min). The L*, a*, and b*values of noodles varied from 53.76-78.30, 2.29-15.23, and 14.52-28.85, respectively. The β-carotene and lycopene contents increased with the increase of the tomato powder ratio. The antioxidant activity and the total phenolic content increased as the ratio of the vegetable powder used in all enriched noodle products increased. The noodles enriched with green bean and tomato powder gave the highest score of 7.40 in terms of the overall acceptance.
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Affiliation(s)
- Ayse M Cumhur
- Department of Food Engineering, Graduate School of Natural and Applied Sciences, Ege University, 35100, Bornova, Izmir, Türkiye
| | - Burcu H Tiga
- Department of Food Engineering, Graduate School of Natural and Applied Sciences, Ege University, 35100, Bornova, Izmir, Türkiye
| | - Seher Kumcuoglu
- Department of Food Engineering, Faculty of Engineering, Ege University, 35100, Bornova, Izmir, Türkiye
| | - Sebnem Tavman
- Department of Food Engineering, Faculty of Engineering, Ege University, 35100, Bornova, Izmir, Türkiye
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4
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Lycopene-rich watermelon concentrate used as a natural food colorant: Stability during processing and storage. Food Res Int 2022; 160:111691. [DOI: 10.1016/j.foodres.2022.111691] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2022] [Revised: 07/08/2022] [Accepted: 07/12/2022] [Indexed: 11/21/2022]
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5
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Bhat NA, Wani IA, Hamdani AM, Gani A. Development of functional cakes rich in bioactive compounds extracted from saffron and tomatoes. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:2479-2491. [PMID: 35602433 PMCID: PMC9114210 DOI: 10.1007/s13197-021-05267-2] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/02/2021] [Accepted: 09/12/2021] [Indexed: 06/03/2023]
Abstract
Demand for health-promoting food products rich in bioactive compounds and fibers is increasing. The current study was aimed to evaluate the physicochemical, antioxidant and sensory characteristics of whole wheat flour cakes enriched with tomato powder (TP), crude lycopene (CL) and saffron extracts (SE). Physical characteristics such as loaf weight of cakes containing TP increased significantly (p < 0.05) while loaf volume decreased as compared to the control. The color of the crust and crumb of cakes enriched with TP and CL was dark red while cakes containing SE were bright and yellowish. Firmness of the fresh cake samples was found in the range of 7.25-14.53 N. Antioxidant properties were significantly (p < 0.05) improved after enrichment of cakes with TP, CL and SE. The storage period increased the water activity while antioxidant activity and concentration of total carotenoids was reduced. Thus, cakes enriched with TP, CL and SE could be successfully developed with improved antioxidant properties, without compromising the sensory quality of the product. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-021-05267-2.
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Affiliation(s)
- Naseer Ahmad Bhat
- Department of Food Science and Technology, University of Kashmir, Srinagar, 190006 India
| | - Idrees Ahmed Wani
- 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
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6
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Fruit Waste as a Matrix of Health-Promoting Compounds in the Production of Corn Snacks. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2022; 2022:7341118. [PMID: 35282310 PMCID: PMC8913143 DOI: 10.1155/2022/7341118] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/17/2021] [Accepted: 02/17/2022] [Indexed: 12/03/2022]
Abstract
Extrusion is an industrial technology allowing utilization of fruit-based off-products, rich in bioactive and prohealth compounds, in the production of gluten-free snacks. The use of up to 20% fruit waste (apple waste) in the production of such snacks results in significant increases of polyphenols and flavonoids, as well as individual phenolic acids: chlorogenic (36 times) and cryptochlorogenic (4 times). UPLC-PDA-MS/MS method allowed to observe huge increases in phloridzin (25 times), epicatechin (8 times), catechin (up to 6 times), and the end procyanidin (almost 3 times) in corn snacks. The most suitable addition level was 20% because it resulted in the highest increases in the abovementioned compounds and dietary fiber, which provided high antioxidant potential of corn-apple snacks. Therefore, the production of such snacks could be recommended on industrial scale as they have the best organoleptic properties.
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7
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You H, Gershon H, Goren F, Xue F, Kantowski T, Monheit L. Analytical strategies to determine the labelling accuracy and economically-motivated adulteration of "natural" dietary supplements in the marketplace: Turmeric case study. Food Chem 2022; 370:131007. [PMID: 34507212 DOI: 10.1016/j.foodchem.2021.131007] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2021] [Revised: 07/29/2021] [Accepted: 08/29/2021] [Indexed: 11/29/2022]
Abstract
Turmeric has faced authenticity issues as instances of economic-adulterations to reduce the cost. We used carbon-14 and HPLC analyses as complementary methods to verify "all-natural" label claims of commercial dietary supplements containing turmeric ingredients. A high percentage of curcumin-to-curcuminoids value was used as an indicator to imply the presence of synthetic curcumin. However, using the HPLC method alone did not provide direct evidence of curcuminoids' natural origin, whereas using only the carbon-14 method cannot test for potency label claims and determine which constituent(s) contain 14C radiocarbon. By analyzing results from both methods, a significant correlation between the percentage of curcumin-to-curcuminoids and % biobased carbon (Pearson's r = -0.875, p < 0.001) indicated that synthetic curcumin was greatly attributed to determined synthetic ingredients. Only four out of the 14 samples analyzed supported authentic label claims. This orthogonal testing strategy showed its potential for the quality control of turmeric products.
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Affiliation(s)
- Hong You
- Eurofins Botanical Testing, US, Inc., 2951 Saturn St., Brea, CA 92821, USA; Eurofins Scientific, Inc., 2200 Rittenhouse St., Des Moines, IA 50321, USA.
| | - Haley Gershon
- Beta Analytic, 4985 Southwest 74th Court, Miami, FL 33155, USA.
| | - Florencia Goren
- Beta Analytic, 4985 Southwest 74th Court, Miami, FL 33155, USA.
| | - Fei Xue
- University of California, Davis, Learning & Mind Sciences, 1 Shields Avenue, Davis, CA 95616, USA.
| | - Traci Kantowski
- Global Curcumin Association, 18 Augusta Pines Dr, Suite 151 West #2, Spring, TX 77389, USA.
| | - Len Monheit
- Global Curcumin Association, 18 Augusta Pines Dr, Suite 151 West #2, Spring, TX 77389, USA.
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8
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Dey D, Gu BJ, Ek P, Rangira I, Saunders SR, Kiszonas AM, Ganjyal GM. Apple pomace pretreated with hydrochloric acid exhibited better adherence with the corn starch during extrusion expansion. CARBOHYDRATE POLYMER TECHNOLOGIES AND APPLICATIONS 2021. [DOI: 10.1016/j.carpta.2021.100089] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022] Open
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9
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Gulzar B, Zameer Hussain S, Naseer B, Bashir Shikari A, Nazir N, Gani G. Investigation of process and product parameters on physical attributes, resistant starch, and in vitro starch digestibility of modified rice flour‐based extruded snacks. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15953] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Affiliation(s)
- Beenish Gulzar
- Division of Food Science and Technology Sher‐e‐Kashmir University of Agricultural Sciences and Technology (SKUAST) Kashmir Srinagar India
| | - Syed Zameer Hussain
- Division of Food Science and Technology Sher‐e‐Kashmir University of Agricultural Sciences and Technology (SKUAST) Kashmir Srinagar India
| | - Bazila Naseer
- Division of Food Science and Technology Sher‐e‐Kashmir University of Agricultural Sciences and Technology (SKUAST) Kashmir Srinagar India
| | - Asif Bashir Shikari
- Division of Plant Biotechnology Sher‐e‐Kashmir University of Agricultural Sciences and Technology (SKUAST) Kashmir Srinagar India
| | - Nageena Nazir
- Division of Agricultural Statistics Sher‐e‐Kashmir University of Agricultural Sciences and Technology (SKUAST) Kashmir Srinagar India
| | - Gousia Gani
- Division of Food Science and Technology Sher‐e‐Kashmir University of Agricultural Sciences and Technology (SKUAST) Kashmir Srinagar India
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10
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Song J, Zong J, Ma C, Chen S, Li H, Zhang D. Microparticle prepared by chitosan coating on the extruded mixture of corn starch, resveratrol, and α-amylase controlled the resveratrol release. Int J Biol Macromol 2021; 185:773-781. [PMID: 34186124 DOI: 10.1016/j.ijbiomac.2021.06.154] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2021] [Revised: 06/21/2021] [Accepted: 06/22/2021] [Indexed: 11/25/2022]
Abstract
Microcapsule was developed by chitosan coating on the microparticle which was prepared by smashing the extruded mixture of corn starch, resveratrol, and α-amylase. In the preparation process, the low-temperature extrusion and α-amylase were employed to overcome the disadvantages of low gelatinization, dissolution, and poor hydration of extruded starch. Chitosan-coating retarded starch aging, improved the stability of microcapsules, delayed the release of resveratrol. Considering the bioactive functions of chitosan, microcapsules also obtained the functions of chitosan by chitosan coating. The chitosan coating and α-amylase addition improved the release ratio of resveratrol. CESRA (chitosan solution (2%) coating on the extruded mixture of corn starch, resveratrol, and α-amylase) released 86.8% resveratrol at 25 °C in six days chasing, and 85.3% resveratrol at 37 °C in 48 h chasing. Chitosan coating slightly improved the free radical scavenging activity of ABTS+. The particle size variation, SEM, XRD, and FT-IR were also employed to investigate the variation of morphology, crystal structure, and chemical composition.
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Affiliation(s)
- Jialin Song
- School of Agricultural Engineering and Food Science, Shandong University of Technology, No. 266 Xincun Road, Zhangdian District, Zibo, Shandong Province, China
| | - Jinhuan Zong
- School of Agricultural Engineering and Food Science, Shandong University of Technology, No. 266 Xincun Road, Zhangdian District, Zibo, Shandong Province, China
| | - Chengye Ma
- School of Agricultural Engineering and Food Science, Shandong University of Technology, No. 266 Xincun Road, Zhangdian District, Zibo, Shandong Province, China
| | - Shanfeng Chen
- School of Agricultural Engineering and Food Science, Shandong University of Technology, No. 266 Xincun Road, Zhangdian District, Zibo, Shandong Province, China
| | - Hongjun Li
- School of Agricultural Engineering and Food Science, Shandong University of Technology, No. 266 Xincun Road, Zhangdian District, Zibo, Shandong Province, China
| | - Dongliang Zhang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, No. 266 Xincun Road, Zhangdian District, Zibo, Shandong Province, China.
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11
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The Incorporation of Carotenoids on Ready to Eat Foods Studied Through Their Stability During Extrusion Processing. FOOD ENGINEERING REVIEWS 2021. [DOI: 10.1007/s12393-021-09285-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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12
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Tiozon RJN, Fernie AR, Sreenivasulu N. Meeting human dietary vitamin requirements in the staple rice via strategies of biofortification and post-harvest fortification. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.01.023] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/09/2023]
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13
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Paznocht L, Burešová B, Kotíková Z, Martinek P. Carotenoid content of extruded and puffed products made of colored-grain wheats. Food Chem 2020; 340:127951. [PMID: 32896777 DOI: 10.1016/j.foodchem.2020.127951] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2020] [Revised: 08/25/2020] [Accepted: 08/25/2020] [Indexed: 10/23/2022]
Abstract
Wheat is a relevant source not only of essential macronutrients but also of many other health-promoting phytochemicals (carotenoids, anthocyanins, tocols, phenolic acids, etc.). Colored-grain wheats were used for extrusion and kernel puffing. The total content of carotenoids (sum of lutein, zeaxanthin, antheraxanthin, α- and β-carotene, and xanthophyll esters) decreased significantly due to extrusion (to 25.7%) and puffing (to 31.6%), compared to the content in the raw material. Zeaxanthin was shown to be the most stable among all detected carotenoids (30.8 and 48.7% was preserved). The results of the performed analyses have not confirmed greater stability of xanthophyll esters against higher temperatures (decrease to 29.5 and 22.1%). Both technologies induced E-to Z-isomerization of all-E-lutein and puffing also of all-E-zeaxanthin. Higher concentrations of 13-Z- and 9-Z-zeaxanthin were identified in puffed grains (2× and 37× on average). To preserve more carotenoids, it is appropriate to look for a more suitable food processing technology.
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Affiliation(s)
- Luboš Paznocht
- Department of Chemistry, Faculty of Agrobiology, Food and Natural Resources, University of Life Sciences Prague, Kamýcká 129, 165 00 Prague-Suchdol, Czech Republic
| | - Barbora Burešová
- Department of Chemistry, Faculty of Agrobiology, Food and Natural Resources, University of Life Sciences Prague, Kamýcká 129, 165 00 Prague-Suchdol, Czech Republic.
| | - Zora Kotíková
- Department of Chemistry, Faculty of Agrobiology, Food and Natural Resources, University of Life Sciences Prague, Kamýcká 129, 165 00 Prague-Suchdol, Czech Republic
| | - Petr Martinek
- Agrotest Fyto, Ltd., Havlíčkova 2787/121, 767 01 Kroměříž, Czech Republic
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Wani SA, Bhat TA, Ganie NA, Kumar P. Impact of Storage and Packaging Material on the Nutritional, Product Properties and Microbial Count of Extruded Snacks. CURRENT NUTRITION & FOOD SCIENCE 2020. [DOI: 10.2174/1573401315666190126114847] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Background:
The extrusion cooking is the most widely used process so the development
and consumption of extruded snack products having health and nutritious benefits would help increase
the health status of the population.
Objective:
The aim of this study was to investigate the effect of storage days on physical, microbial
activity and sensory characteristics of extruded snacks and kinetics of extruded snacks.
Methods:
Extruded snacks were produced by extrusion cooking at optimized conditions of temperature,
moisture and screw speed of 110°C, 12% (db) and 200 rpm. The products were packed in lowdensity
polyethylene (LDPE) and laminated pouches (LP) and were stored at an accelerated temperature
condition of 40 ± 2°C. The storage stability in terms of quality parameters such as moisture,
hardness, bulk density, color, lateral expansion, sensory characteristics and total plate count was investigated.
Results:
An increase (p≤0.05) in the value of moisture, bulk density, a*, and total plate count was
observed during the storage period, whereas hardness, L*, b*, ΔE and sensory characteristics showed
significant (p≤0.05) decreased order with storage period. No significant effect on the lateral expansion
of the extruded product was observed. A significant decrease in total carbohydrate, fat and protein
content was found during the storage period. The average sensory score and microbial analysis
suggested that extruded snacks packed in LDPE pouches can only be acceptable up to the 60th day
and extruded snacks packed in LP can be acceptable to more than 90th day. The kinetics of color and
hardness suggest first order kinetics.
Conclusion:
Overall investigation suggested that extruded snacks were more stable in the LP as
compared to LDPE pouches.
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Affiliation(s)
- Sajad A. Wani
- Department of Food Science and Technology, Govt. Degree College Shopain, 192303, India
| | - Tariq A. Bhat
- Department of Food Science and Technology, Govt. Degree College Shopain, 192303, India
| | - Nawaz A. Ganie
- Department of Fruit and Vegetable Science, SKUAST, Kashmir, India
| | - Pradyuman Kumar
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal 148106, India
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15
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Mohamad Mazlan M, Talib RA, Taip FS, Chin NL, Sulaiman R, Shukri R, Mohd Nor MZ. Changes in the physical properties and specific mechanical energy of corn-mango peel extrudates. CYTA - JOURNAL OF FOOD 2020. [DOI: 10.1080/19476337.2020.1767693] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Mazween Mohamad Mazlan
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, Serdang, Malaysia
| | - Rosnita A. Talib
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, Serdang, Malaysia
- Halal Products Research Institute, Universiti Putra Malaysia, Serdang, Malaysia
| | - Farah Saleena Taip
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, Serdang, Malaysia
| | - Nyuk Ling Chin
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, Serdang, Malaysia
| | - Rabiha Sulaiman
- Department of Food Technology, Faculty of Science and Food Technology, Universiti Putra Malaysia, Serdang, Malaysia
| | - Radhiah Shukri
- Department of Food Technology, Faculty of Science and Food Technology, Universiti Putra Malaysia, Serdang, Malaysia
| | - Mohd Zuhair Mohd Nor
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, Serdang, Malaysia
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16
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Witczak T, Stępień A, Zięba T, Gumul D, Witczak M. The influence of extrusion process with a minimal addition of corn meal on selected properties of fruit pomaces. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13382] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Teresa Witczak
- Department of Engineering and Machinery for Food IndustryUniversity of Agriculture in Krakow Krakow Poland
| | - Anna Stępień
- Department of Engineering and Machinery for Food IndustryUniversity of Agriculture in Krakow Krakow Poland
| | - Tomasz Zięba
- Department of Food Storage and TechnologyWroclaw University of Environmental and Life Science Wrocław Poland
| | - Dorota Gumul
- Department of Carbohydrate TechnologyUniversity of Agriculture in Krakow Krakow Poland
| | - Mariusz Witczak
- Department of Engineering and Machinery for Food IndustryUniversity of Agriculture in Krakow Krakow Poland
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17
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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.
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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
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18
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Lisiecka K, Wójtowicz A. The Influence of Fresh Kale Addition on Selected Properties of Corn Snacks. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2019. [DOI: 10.1515/ijfe-2018-0319] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
AbstractEnrichment of snack foods with plant ingredients has become very popular. Corn extrudates with fresh kale leaves are an example of a healthy snack food. During the study, these snacks were produced by extrusion-cooking and contained from 5 % to 20 % of fresh kale leaves in their recipe. For the obtained extrudates, the following parameters were determined: extrusion efficiency, specific mechanical energy requirement, bulk density, specific density, water absorption index, water solubility index, radial expansion ratio, cutting force, as well as the color coordinates on the CIE-Lab scale. It was observed that the addition of fresh kale leaves led to a significant decrease in processing efficiency as well as the expansion ratio, water solubility index and brightness of supplemented snacks. Increased density, cutting force and greenness of snacks was observed with increasing amounts of kale in the recipe.
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Affiliation(s)
- Katarzyna Lisiecka
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Głęboka 31, Lublin20-612, Poland
| | - Agnieszka Wójtowicz
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Głęboka 31, Lublin20-612, Poland
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19
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Huang Y, Liang J. Optimization and characteristics of extruded puffed snacks with
Agaricus bisporus
powder and rice flour. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13286] [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)
- Yulu Huang
- Anhui Engineering Laboratory for Agro‐products ProcessingAnhui Agricultural University Hefei China
| | - Jin Liang
- Anhui Engineering Laboratory for Agro‐products ProcessingAnhui Agricultural University Hefei China
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20
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Ukom A, Adiegwu E, Ojimelukwe P, Okwunodulu I. Quality and sensory acceptability of yellow maize ogi porridge enriched with orange-fleshed sweet potato and African yam bean seed flours for infants. SCIENTIFIC AFRICAN 2019. [DOI: 10.1016/j.sciaf.2019.e00194] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022] Open
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21
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Tomaszewska‐Ciosk E, Zdybel E, Lech K, Nemś A. Effect of ethanol on properties of extrudates enriched with high‐fibre by‐products. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14197] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Ewa Tomaszewska‐Ciosk
- Department of Food Storage and Technology Faculty of Biotechnology and Food Science Wroclaw University of Environmental and Life Sciences Chełmońskiego 37/41 Str Wrocław 51‐630 Poland
| | - Ewa Zdybel
- Department of Food Storage and Technology Faculty of Biotechnology and Food Science Wroclaw University of Environmental and Life Sciences Chełmońskiego 37/41 Str Wrocław 51‐630 Poland
| | - Krzysztof Lech
- Faculty of Life Sciences and Technology Institute of Agricultural Engineering Wroclaw University of Environmental and Life Sciences Chełmońskiego 37/41 Str Wrocław 51‐630 Poland
| | - Agnieszka Nemś
- Department of Food Storage and Technology Faculty of Biotechnology and Food Science Wroclaw University of Environmental and Life Sciences Chełmońskiego 37/41 Str Wrocław 51‐630 Poland
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22
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Extrusion processing for pre-sweetened noodle grits for the preparation of ready-to-prepare kheer: Stability of added intense sweeteners. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.03.078] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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23
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Zeng Z, Huang K, McClements DJ, Hu X, Luo S, Liu C. Phenolics, Antioxidant Activity, and In Vitro Starch Digestibility of Extruded Brown Rice Influenced by
Choerospondias axillaris
Fruit Peels Addition. STARCH-STARKE 2019. [DOI: 10.1002/star.201800346] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
Affiliation(s)
- Zicong Zeng
- State Key Laboratory of Food Science and Technology, Nanchang UniversityNanchang 330047JiangxiChina
| | - Kechou Huang
- State Key Laboratory of Food Science and Technology, Nanchang UniversityNanchang 330047JiangxiChina
| | | | - Xiuting Hu
- State Key Laboratory of Food Science and Technology, Nanchang UniversityNanchang 330047JiangxiChina
| | - Shunjing Luo
- State Key Laboratory of Food Science and Technology, Nanchang UniversityNanchang 330047JiangxiChina
| | - Chengmei Liu
- State Key Laboratory of Food Science and Technology, Nanchang UniversityNanchang 330047JiangxiChina
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24
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Dziedzic K, Górecka D, Szwengiel A, Michniewicz J, Drożdżyńska A, Walkowiak J. Interactions between fecal bacteria, bile acids and components of tomato pomace. Food Sci Biotechnol 2019; 28:649-655. [PMID: 31093422 PMCID: PMC6484101 DOI: 10.1007/s10068-018-0527-6] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2018] [Revised: 11/12/2018] [Accepted: 11/28/2018] [Indexed: 12/20/2022] Open
Abstract
The tomato pomace obtained during processing as a residue of tomato processing from large industry. The interactions between tomato pomace and fecal bacteria, bile acids during in vitro digestion were studied. Digestion was carried out by using bioreactor in anaerobic conditions. Tomato pomace can significantly affect the count of fecal bacteria and the solubility of bile acids in in vitro digestion due to bonding ability of their proteins/peptides. The availability and use of bile acids does not only depend on the interactions between bile acids and bacteria, but also the interactions of bile acids with digested food components. Tomato pomace characterized high dietary fiber content and its fractions: 17.64-21.53% for cellulose and 13.48-18.63% for lignin. Given our results we supposed that fecal bacteria can use primary bile acids, as their source of energy in an environment where carbon availability is limited.
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Affiliation(s)
- Krzysztof Dziedzic
- Institute of Food Technology and Plant Origin, Poznan University of Life Sciences, Wojska Polskiego 31, 60-624 Poznan, Poland
- Department of Gastroenterology and Metabolic Diseases, Poznan University of Medical Sciences, Szpitalna 27/33, 60-572 Poznan, Poland
| | - Danuta Górecka
- Department of Gastronomy Science and Functional Food, Poznan University of Life Sciences, Wojska Polskiego 31, 60-624 Poznan, Poland
| | - Artur Szwengiel
- Institute of Food Technology and Plant Origin, Poznan University of Life Sciences, Wojska Polskiego 31, 60-624 Poznan, Poland
| | - Jan Michniewicz
- Institute of Food Technology and Plant Origin, Poznan University of Life Sciences, Wojska Polskiego 31, 60-624 Poznan, Poland
| | - Agnieszka Drożdżyńska
- Department of Biotechnology and Food Microbiology, Poznan University of Life Sciences, Wojska Polskiego 48, 60-627 Poznan, Poland
| | - Jarosław Walkowiak
- Department of Gastroenterology and Metabolic Diseases, Poznan University of Medical Sciences, Szpitalna 27/33, 60-572 Poznan, Poland
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25
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Singha P, Singh SK, Muthukumarappan K. Textural and structural characterization of extrudates from apple pomace, defatted soy flour and corn grits. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13046] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Poonam Singha
- Department of Agricultural & Biosystems EngineeringSouth Dakota State University Brookings South Dakota
| | - Sushil K. Singh
- Department of Food Process EngineeringNational Institute of Technology Rourkela Rourkela Odisha India
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26
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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]
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27
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Bhat NA, Wani IA, Hamdani AM, Gani A. Effect of extrusion on the physicochemical and antioxidant properties of value added snacks from whole wheat (Triticum aestivum L.) flour. Food Chem 2019; 276:22-32. [DOI: 10.1016/j.foodchem.2018.09.170] [Citation(s) in RCA: 34] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2018] [Revised: 09/26/2018] [Accepted: 09/28/2018] [Indexed: 11/27/2022]
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28
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Poliszko N, Kowalczewski PŁ, Rybicka I, Kubiak P, Poliszko S. The effect of pumpkin flour on quality and acoustic properties of extruded corn snacks. J Verbrauch Lebensm 2019. [DOI: 10.1007/s00003-019-01216-6] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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29
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Mohamad Mazlan M, Talib RA, Mail NF, Taip FS, Chin NL, Sulaiman R, Shukri R, Mohd Nor MZ. Effects of extrusion variables on corn-mango peel extrudates properties, torque and moisture loss. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2019. [DOI: 10.1080/10942912.2019.1568458] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Mazween Mohamad Mazlan
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, UPM Serdang, Malaysia
| | - Rosnita A. Talib
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, UPM Serdang, Malaysia
- Halal Products Research Institute, Universiti Putra Malaysia, UPM Serdang, Malaysia
| | - Nor Fitriyanah Mail
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, UPM Serdang, Malaysia
| | - Farah Saleena Taip
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, UPM Serdang, Malaysia
| | - Nyuk Ling Chin
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, UPM Serdang, Malaysia
| | - Rabiha Sulaiman
- Halal Products Research Institute, Universiti Putra Malaysia, UPM Serdang, Malaysia
- Department of Food Technology, Faculty of Science and Food Technology, Universiti Putra Malaysia, UPM Serdang, Malaysia
| | - Radhiah Shukri
- Department of Food Technology, Faculty of Science and Food Technology, Universiti Putra Malaysia, UPM Serdang, Malaysia
| | - Mohd Zuhair Mohd Nor
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, UPM Serdang, Malaysia
- Department of Food Technology, Faculty of Science and Food Technology, Universiti Putra Malaysia, UPM Serdang, Malaysia
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30
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Sayanjali S, Sanguansri L, Ying D, Buckow R, Gras S, Augustin MA. Extrusion of a Curcuminoid-Enriched Oat Fiber-Corn-Based Snack Product. J Food Sci 2019; 84:284-291. [PMID: 30648743 DOI: 10.1111/1750-3841.14432] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2018] [Revised: 12/06/2018] [Accepted: 12/10/2018] [Indexed: 11/29/2022]
Abstract
Extruded snack products were made from an oat fiber-corn flour matrix fortified with 1.5% (w/w) curcuminoids (750 mg curcuminoids/100 g) to improve the solubility and stability of curcuminoids. The effects of extruder feed moisture content (21%, 28%, and 35%) and screw speed (200 and 300 rpm) on the extrusion parameters and physical properties of final snacks were investigated. Curcuminoids lost during extrusion and curcuminoids loss during subsequent drying of extrudates were analyzed, to separate the losses occurring in each unit process. Drying post extrusion (at 50 °C for 4 hr) was essential to obtain a crunchy shelf stable product (5% moisture). Curcuminoids loss during extrusion was from 17% to 84%, with high loss for the extrusion with low feed moisture content (21%). A further curcuminoids loss of 4% to 44% occurred during drying, with much higher loss for the extrudate with high moisture content. Total curcuminoids retained after extrusion and drying was 12% to 41% (59% to 88% loss), equivalent to 180 to 616 mg curcuminoids retained per 100 g snack, levels within recommended daily dose. Curcuminoids retained after drying was stable during 80 days of storage at 25 °C. The results highlighted the importance of understanding the impact of each unit process separately (for example, extrusion and drying) on the stability of curcuminoids for the development of healthier extruded snacks. PRACTICAL APPLICATION: Extruded snacks products were developed by fortifying the snacks with oat fiber and curcuminoids in order to address the need for a healthy ready to eat food products. Some extrusion characteristics were selected to produce snack products which have favorable properties in terms of consumer acceptance.
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Affiliation(s)
- Sara Sayanjali
- ARC Dairy Innovation Hub, Dept. of Chemical and Biomolecular Eng., Univ. of Melbourne, Parkville, VIC, 3010, Australia.,The Bio21 Molecular Science and Biotechnology Inst., Univ. of Melbourne, Parkville, VIC, 3010, Australia.,CSIRO Agriculture and Food, 671 Sneydes Road, Werribee, VIC, 3030, Australia
| | - Luz Sanguansri
- CSIRO Agriculture and Food, 671 Sneydes Road, Werribee, VIC, 3030, Australia
| | - Danyang Ying
- CSIRO Agriculture and Food, 671 Sneydes Road, Werribee, VIC, 3030, Australia
| | - Roman Buckow
- CSIRO Agriculture and Food, 671 Sneydes Road, Werribee, VIC, 3030, Australia
| | - Sally Gras
- ARC Dairy Innovation Hub, Dept. of Chemical and Biomolecular Eng., Univ. of Melbourne, Parkville, VIC, 3010, Australia.,The Bio21 Molecular Science and Biotechnology Inst., Univ. of Melbourne, Parkville, VIC, 3010, Australia
| | - Mary Ann Augustin
- CSIRO Agriculture and Food, 671 Sneydes Road, Werribee, VIC, 3030, Australia
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31
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Panak Balentić J, Jozinović A, Ačkar Đ, Babić J, Miličević B, Benšić M, Jokić S, Šarić A, Šubarić D. Nutritionally improved third generation snacks produced by supercritical CO
2
extrusion I. Physical and sensory properties. J FOOD PROCESS ENG 2018. [DOI: 10.1111/jfpe.12961] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Jelena Panak Balentić
- Faculty of Food Technology OsijekJosip Juraj Strossmayer University of Osijek Osijek Croatia
| | - Antun Jozinović
- Faculty of Food Technology OsijekJosip Juraj Strossmayer University of Osijek Osijek Croatia
| | - Đurđica Ačkar
- Faculty of Food Technology OsijekJosip Juraj Strossmayer University of Osijek Osijek Croatia
| | - Jurislav Babić
- Faculty of Food Technology OsijekJosip Juraj Strossmayer University of Osijek Osijek Croatia
| | - Borislav Miličević
- Faculty of Food Technology OsijekJosip Juraj Strossmayer University of Osijek Osijek Croatia
| | - Mirta Benšić
- Department of MathematicsJosip Juraj Strossmayer University of Osijek Osijek Croatia
| | - Stela Jokić
- Faculty of Food Technology OsijekJosip Juraj Strossmayer University of Osijek Osijek Croatia
| | - Antonija Šarić
- Faculty of Food Technology OsijekJosip Juraj Strossmayer University of Osijek Osijek Croatia
| | - Drago Šubarić
- Faculty of Food Technology OsijekJosip Juraj Strossmayer University of Osijek Osijek Croatia
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32
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Promsakha na Sakon Nakhon P, Jangchud K, Jangchud A, Charunuch C. Optimization of pumpkin and feed moisture content to produce healthy pumpkin-germinated brown rice extruded snacks. ACTA ACUST UNITED AC 2018. [DOI: 10.1016/j.anres.2018.11.018] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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33
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Yadav U, Singh RRB, Arora S. Evaluation of quality changes in nutritionally enriched extruded snacks during storage. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2018; 55:3939-3948. [PMID: 30228392 PMCID: PMC6133873 DOI: 10.1007/s13197-018-3319-3] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/25/2018] [Accepted: 06/26/2018] [Indexed: 11/27/2022]
Abstract
The aim of this study was to evaluate changes in the physical, chemical and sensory properties of a low fat-high protein, fiber enriched extruded snack. It was packed in metalized polypropylene/polyethylene (PP/PE) laminate pouches, under modified atmosphere packaging (MAP) with nitrogen flushing and without nitrogen flushing (control) and stored for a period of 22 weeks at 37 ± 1 °C and 80% RH. MAP had significant impact on the moisture content, aw, TBA value, Hunter L* value and crispiness of the extruded snacks during storage. The moisture content of the snack significantly increased from 3.68 to 5.16% in control and from 3.66 to 4.31% in MAP. The oxidative rancidity in terms of TBA value of control sample increased from 0.02 to 0.07 while the product packaged under MAP, the value increased to 0.056. The sensory scores for flavour, color and appearance, texture and overall acceptability (OA) of the product significantly decreased during storage, but the product stored under MAP had better flavor (6.51) and OA scores (6.85) compared to control (5.58 and 6.04, respectively), after 22 weeks of storage. Thus, MAP tended to retard the storage induced changes and it could suitably be utilized for the delivery of low fat-high protein, fiber enriched extruded snacks to the consumer, while keeping the sensorial acceptance of the product for 5 months.
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Affiliation(s)
- Upasana Yadav
- Dairy Technology Division, National Dairy Research Institute (ICAR), Karnal, 132001 Haryana India
- Present Address: Department of Food and Nutrition, Institute of Home Economics (University of Delhi), F-4, Hauz Khas, New Delhi, 110016 India
| | - Ram Ran Bijoy Singh
- Dairy Technology Division, National Dairy Research Institute (ICAR), Karnal, 132001 Haryana India
| | - Shalini Arora
- College of Dairy Science and Technology, Lala Lajpat Rai University of Veterinary and Animal Sciences, Hisar, 125004 Haryana India
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34
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Göncü A, Hayta M. Rye and oat flour enriched baked wheat chips: bioactive and textural properties. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2018. [DOI: 10.3920/qas2016.0985] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- A. Göncü
- Food Technology Programme, Food Processing Department, Çine Vocational School, Adnan Menderes University, 09500 Çine, Aydın, Turkey
| | - M. Hayta
- Food Engineering Department, Engineering Faculty, Erciyes University, 38039 Kayseri, Turkey
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35
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Physiochemical and nutritional characterization of coconut (Cocos nucifera L.) haustorium based extrudates. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.10.049] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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36
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Navarro-Cortez RO, Aguilar-Palazuelos E, Castro-Rosas J, Falfán Cortés RN, Cadena Ramírez A, Delgado-Licon E, Gómez-Aldapa CA. Physicochemical and sensory characterization of an extruded product from blue maize meal and orange bagasse using the response surface methodology. CYTA - JOURNAL OF FOOD 2018. [DOI: 10.1080/19476337.2017.1416674] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Ricardo O. Navarro-Cortez
- Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Tulancingo de Bravo, Mexico
| | - Ernesto Aguilar-Palazuelos
- Facultad de Ciencias Químico-Biológicas, Maestría en Ciencia y Tecnología de Alimentos, Universidad Autónoma de Sinaloa, Culiacán, Mexico
| | - Javier Castro-Rosas
- Área Académica de Química, Universidad Autónoma del Estado de Hidalgo, Carboneras, Mexico
| | - Reyna N. Falfán Cortés
- Área Académica de Química, Universidad Autónoma del Estado de Hidalgo, Carboneras, Mexico
| | - Arturo Cadena Ramírez
- Carretera Pachuca-Ciudad Sahagún, Universidad Politécnica de Pachuca, Zempoala, Mexico
| | - Efrén Delgado-Licon
- Department of Family and Consumer Sciences, New Mexico State University, Las Cruces, NM, USA
| | - Carlos A. Gómez-Aldapa
- Área Académica de Química, Universidad Autónoma del Estado de Hidalgo, Carboneras, Mexico
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37
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Rayan AM, Morsy NE, Youssef KM. Enrichment of rice-based extrudates with Cactus Opuntia dillenii seed powder: a novel source of fiber and antioxidants. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2018; 55:523-531. [PMID: 29391616 PMCID: PMC5785377 DOI: 10.1007/s13197-017-2961-5] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/21/2017] [Accepted: 10/26/2017] [Indexed: 12/25/2022]
Abstract
The present study investigated the effects of adding the powder of cactus Opuntia dillenii (O. dillenii) seeds on the functional properties, fiber, antioxidants and acceptability of rice-based extrudates. The control blend consisting basically of rice flour was replaced with O. dillenii seed powder at 2, 4, 6, 8, 10, 15 and 20% then extruded at the optimum processing conditions. The extruded products were evaluated for their chemical composition, functional properties, color attributes, antioxidant activity and sensory characteristics. The results revealed that adding O. dillenii seeds powder enhanced the fiber, phenolics, flavonoid contents and antioxidant activity of extrudates. Expansion, bulk density and breaking strength were significantly decreased, while water absorption index, water solubility index and oil absorption index were significantly increased compared to the control. Furthermore, the mean scores of sensory evaluation indicated clear improvements in all tested sensory attributes, which significantly increased by increasing the level of O. dillenii seed powder up to 15%. The results confirmed that O. dillenii seed powder could be incorporated in rice to develop snack products of acceptable functional, nutritional and sensory properties.
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Affiliation(s)
- Ahmed M. Rayan
- Food Technology Department, Faculty of Agriculture, Suez Canal University, Ismailia, 41522 Egypt
| | - Noha E. Morsy
- Home Economics Department, Faculty of Agriculture, Suez Canal University, Ismailia, 41522 Egypt
| | - Khaled M. Youssef
- Food Technology Department, Faculty of Agriculture, Suez Canal University, Ismailia, 41522 Egypt
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38
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Patil SS, Kaur C. Current trends in Extrusion: Development of Functional Foods and Novel Ingredients. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2018. [DOI: 10.3136/fstr.24.23] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
| | - Charanjit Kaur
- Division of Food Science and Postharvest Technology, ICAR-Indian Agricultural Research Institute
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39
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Salgado N, Giraldo G, Orrego C. Influence of the extrusion operating conditions on the antioxidant, hardness and color properties of extruded mango. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.07.049] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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40
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Kolniak-Ostek J, Kita A, Pęksa A, Wawrzyniak A, Hamułka J, Jeznach M, Danilčenko H, Jariene E. Analysis of the content of bioactive compounds in selected flours and enriched extruded corn products. J Food Compost Anal 2017. [DOI: 10.1016/j.jfca.2017.08.008] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
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41
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Ying D, Hlaing MM, Lerisson J, Pitts K, Cheng L, Sanguansri L, Augustin MA. Physical properties and FTIR analysis of rice-oat flour and maize-oat flour based extruded food products containing olive pomace. Food Res Int 2017; 100:665-673. [DOI: 10.1016/j.foodres.2017.07.062] [Citation(s) in RCA: 47] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2017] [Revised: 07/26/2017] [Accepted: 07/26/2017] [Indexed: 01/18/2023]
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Kosińska-Cagnazzo A, Bocquel D, Marmillod I, Andlauer W. Stability of goji bioactives during extrusion cooking process. Food Chem 2017; 230:250-256. [PMID: 28407908 DOI: 10.1016/j.foodchem.2017.03.035] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2016] [Revised: 03/07/2017] [Accepted: 03/07/2017] [Indexed: 11/18/2022]
Affiliation(s)
- Agnieszka Kosińska-Cagnazzo
- Institute of Life Technologies, HES-SO Valais Wallis, University of Applied Sciences and Arts Western Switzerland, Route du Rawyl 47, CH-1950 Sion, Switzerland.
| | - Dimitri Bocquel
- Institute of Life Technologies, HES-SO Valais Wallis, University of Applied Sciences and Arts Western Switzerland, Route du Rawyl 47, CH-1950 Sion, Switzerland
| | - Isabelle Marmillod
- Institute of Life Technologies, HES-SO Valais Wallis, University of Applied Sciences and Arts Western Switzerland, Route du Rawyl 47, CH-1950 Sion, Switzerland
| | - Wilfried Andlauer
- Institute of Life Technologies, HES-SO Valais Wallis, University of Applied Sciences and Arts Western Switzerland, Route du Rawyl 47, CH-1950 Sion, Switzerland
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Honi B, Mukisa IM, Mongi RJ. Proximate composition, provitamin A retention, and shelf life of extruded orange-fleshed sweet potato and bambara groundnut-based snacks. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13415] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Buzo Honi
- Department of Food Technology and Nutrition, School of Food Technology Nutrition and Bioengineering, College of Agricultural and Environmental Sciences; Makerere University; PO Box 7062, Kampala Uganda
- Department of Science and Business Management, Institute of Science and Technology; Mbeya University of Science and Technology; PO Box 131, Mbeya Tanzania
| | - Ivan Muzira Mukisa
- Department of Food Technology and Nutrition, School of Food Technology Nutrition and Bioengineering, College of Agricultural and Environmental Sciences; Makerere University; PO Box 7062, Kampala Uganda
| | - Richard John Mongi
- Department of Food Technology, Nutrition and Consumer Sciences; College of Agriculture, Sokoine University of Agriculture; PO Box 3000, Chuo Kikuu, Morogoro Tanzania
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Thakur S, Singh N, Kaur A, Singh B. Effect of Extrusion on Physicochemical Properties, Digestibility, and Phenolic Profiles of Grit Fractions Obtained from Dry Milling of Normal and Waxy Corn. J Food Sci 2017; 82:1101-1109. [DOI: 10.1111/1750-3841.13692] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2016] [Revised: 02/13/2017] [Accepted: 02/21/2017] [Indexed: 11/28/2022]
Affiliation(s)
- Sheetal Thakur
- Dept. of Food Science and Technology; Guru Nanak Dev Univ.; Amritsar- 143005 India
| | - Narpinder Singh
- Dept. of Food Science and Technology; Guru Nanak Dev Univ.; Amritsar- 143005 India
| | - Amritpal Kaur
- Dept. of Food Science and Technology; Guru Nanak Dev Univ.; Amritsar- 143005 India
| | - Baljit Singh
- Dept. of Food Science and Technology; Punjab Agriculture Univ.; Ludhiana- 141005 India
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Abstract
AbstractObjectiveTo study the salt and sugars content of breakfast cereals sold in the UK between 1992 and 2015.DesignCross-sectional surveys on salt and sugars content collected from the nutrition information panel of breakfast cereals in 1992, 2004, 2006, 2009, 2012 and 2015.SettingAll major UK retailers operating at that moment in time (approximately ten).SubjectsThe salt and sugars content was collected from product packaging and the nutrition information panels.ResultsCereals consistently surveyed across all five years (n22) showed a significant reduction in salt content of 47 % (P<0·001). Sugars content of breakfast cereals (n 15), however, did not show a significant change; 25·65 g/100 g in 1992 and 22·45 g/100 g in 2015 (P=0·170). There was a large variation in salt and sugars content between different categories and within the same type of category.ConclusionsThe study shows the progressive reduction in salt content of breakfast cereals in the UK since 2004 as a result of the successful salt reduction programme, particularly the setting of incremental salt targets. Further reductions in salt content need to be made as cereals remain a major contributor to salt intake. Sugars content, however, has been consistently high due to the lack of a sugar reduction strategy. The research demonstrates that the sugars content of breakfast cereals in the UK is of concern, particularly in children’s breakfast cereals, with a typical serving (30 g) containing a third of a 4–6-year-old’s maximum daily recommendation (19 g/d) for free sugars intake in the UK. More can and should be done to reformulate, with an urgent need to set incremental sugar reduction targets.
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46
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Hashemi N, Mortazavi SA, Milani E, Tabatabai Yazdi F. Microstructural and textural properties of puffed snack prepared from partially deffated almond powder and corn flour. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13210] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Affiliation(s)
- Neda Hashemi
- Department of Food Science and Technology, Sabzevar Branch; Islamic Azad University; Sabzevar Iran
| | - Sayed Ali Mortazavi
- Department of Food Science and Technology Faculty of Agriculture; Ferdowsi University of Mashhad; Mashhad Iran
| | - Elnaz Milani
- Department of Food Processing; Academic Center for Education Culture and Research (ACECR); Mashhad Iran
| | - Farideh Tabatabai Yazdi
- Department of Food Science and Technology Faculty of Agriculture; Ferdowsi University of Mashhad; Mashhad Iran
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47
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Peksa A, Kita A, Jariene E, Danilcenko H, Gryszkin A, Figiel A, Kulaitiene J, Cerniauskiene J, Aniolowska M. Amino Acid Improving and Physical Qualities of Extruded Corn Snacks Using Flours Made from Jerusalem Artichoke (Helianthus tuberosus), Amaranth (Amaranthus cruentusL.) and Pumpkin (Cucurbita maximaL.). J FOOD QUALITY 2016. [DOI: 10.1111/jfq.12242] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Open
Affiliation(s)
- Anna Peksa
- Department of Food Storage and Technology; Wroclaw University of Environmental and Life Sciences; Chelmonskiego 37 Wroclaw 51-630 Poland
| | - Agnieszka Kita
- Department of Food Storage and Technology; Wroclaw University of Environmental and Life Sciences; Chelmonskiego 37 Wroclaw 51-630 Poland
| | - Elvyra Jariene
- Institute of Agricultural and Food Science, Aleksandras Stulginskis University; Kaunas Lithuania
| | - Honorata Danilcenko
- Institute of Agricultural and Food Science, Aleksandras Stulginskis University; Kaunas Lithuania
| | - Artur Gryszkin
- Department of Food Storage and Technology; Wroclaw University of Environmental and Life Sciences; Chelmonskiego 37 Wroclaw 51-630 Poland
| | - Adam Figiel
- Institute of Agricultural Engineering, Wroclaw University of Environmental and Life Sciences; Chelmonskiego 37 Wroclaw Poland
| | - Jurgita Kulaitiene
- Institute of Agricultural and Food Science, Aleksandras Stulginskis University; Kaunas Lithuania
| | - Judita Cerniauskiene
- Institute of Agricultural and Food Science, Aleksandras Stulginskis University; Kaunas Lithuania
| | - Magda Aniolowska
- Department of Food Storage and Technology; Wroclaw University of Environmental and Life Sciences; Chelmonskiego 37 Wroclaw 51-630 Poland
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Alam MS, Kaur J, Khaira H, Gupta K. Extrusion and Extruded Products: Changes in Quality Attributes as Affected by Extrusion Process Parameters: A Review. Crit Rev Food Sci Nutr 2016; 56:445-75. [PMID: 25574813 DOI: 10.1080/10408398.2013.779568] [Citation(s) in RCA: 173] [Impact Index Per Article: 21.6] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Abstract
Extrusion of foods is an emerging technology for the food industries to process and market a large number of products of varying size, shape, texture, and taste. Extrusion cooking technology has led to production of wide variety of products like pasta, breakfast cereals, bread crumbs, biscuits, crackers, croutons, baby foods, snack foods, confectionery items, chewing gum, texturized vegetable protein (TVP), modified starch, pet foods, dried soups, dry beverage mixes etc. The functional properties of extruded foods plays an important role for their acceptability which include water absorption, water solubility, oil absorption indexes, expansion index, bulk density and viscosity of the dough. The aim of this review is to give the detailed outlines about the potential of extrusion technology in development of different types of products and the role of extrusion-operating conditions and their effect on product development resulting in quality changes i.e physical, chemical, and nutritional, experienced during the extrusion process.
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Affiliation(s)
| | - Jasmeen Kaur
- a Department of Processing and Food Engineering , Punjab Agricultural University , Ludhiana , Punjab , India
| | - Harjot Khaira
- a Department of Processing and Food Engineering , Punjab Agricultural University , Ludhiana , Punjab , India
| | - Kalika Gupta
- a Department of Processing and Food Engineering , Punjab Agricultural University , Ludhiana , Punjab , India
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49
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Alam MS, Pathania S, Sharma A. Optimization of the extrusion process for development of high fibre soybean-rice ready-to-eat snacks using carrot pomace and cauliflower trimmings. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.07.031] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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50
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Wang S, Kowalski RJ, Kang Y, Kiszonas AM, Zhu MJ, Ganjyal GM. Impacts of the Particle Sizes and Levels of Inclusions of Cherry Pomace on the Physical and Structural Properties of Direct Expanded Corn Starch. FOOD BIOPROCESS TECH 2016. [DOI: 10.1007/s11947-016-1824-9] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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