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Khan J, Gul P, Liu K. Grains in a Modern Time: A Comprehensive Review of Compositions and Understanding Their Role in Type 2 Diabetes and Cancer. Foods 2024; 13:2112. [PMID: 38998619 PMCID: PMC11241577 DOI: 10.3390/foods13132112] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2024] [Revised: 06/22/2024] [Accepted: 06/27/2024] [Indexed: 07/14/2024] Open
Abstract
Globally, type 2 diabetes (T2D) and Cancer are the major causes of morbidity and mortality worldwide and are considered to be two of the most significant public health concerns of the 21st century. Over the next two decades, the global burden is expected to increase by approximately 60%. Several observational studies as well as clinical trials have demonstrated the health benefits of consuming whole grains to lower the risk of several chronic non-communicable diseases including T2D and cancer. Cereals grains are the primary source of energy in the human diet. The most widely consumed pseudo cereals include (quinoa, amaranth, and buckwheat) and cereals (wheat, rice, and corn). From a nutritional perspective, both pseudo cereals and cereals are recognized for their complete protein, essential amino acids, dietary fibers, and phenolic acids. The bran layer of the seed contains the majority of these components. Greater intake of whole grains rather than refined grains has been consistently linked to a lower risk of T2D and cancer. Due to their superior nutritional compositions, whole grains make them a preferred choice over refined grains. The modulatory effects of whole grains on T2D and cancer are also likely to be influenced by several mechanisms; some of these effects may be direct while others involve altering the composition of gut microbiota, increasing the abundance of beneficial bacteria, and lowering harmful bacteria, increasing insulin sensitivity, lowering solubility of free bile acids, breaking protein down into peptides and amino acids, producing short-chain fatty acids (SCFAs), and other beneficial metabolites that promote the proliferation in the colon which modulate the antidiabetic and anticancer pathway. Thus, the present review had two aims. First, it summarized the recent knowledge about the nutritional composition and bioactive acids in pseudo cereals (quinoa, amaranth, and buckwheat) and cereals (wheat, rice, and corn); the second section summarized and discussed the progress in recent human studies, such as observational (cross-sectional studies, case-control studies, and cohort studies) and intervention studies to understand their role in T2D and cancer including the potential mechanism. Overall, according to the scientific data, whole grain consumption may reduce the incidence of T2D and cancer. Future studies should carry out randomized controlled trials to validate observational results and establish causality. In addition, the current manuscript encourages researchers to investigate the specific mechanisms by which whole grains exert their beneficial effects on health by examining the effects of different types of specific protein, dietary fibers, and phenolic acids that might help to prevent or treat T2D and cancer.
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Affiliation(s)
- Jabir Khan
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Palwasha Gul
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Kunlun Liu
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
- School of Food and Strategic Reserves, Henan University of Technology, Zhengzhou 450001, China
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Liu X, Zhao X, Ma C, Wu M, Fan Q, Fu Y, Zhang G, Bian X, Zhang N. Effects of Extrusion Technology on Physicochemical Properties and Microstructure of Rice Starch Added with Soy Protein Isolate and Whey Protein Isolate. Foods 2024; 13:764. [PMID: 38472878 DOI: 10.3390/foods13050764] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2024] [Revised: 02/23/2024] [Accepted: 02/25/2024] [Indexed: 03/14/2024] Open
Abstract
In order to improve the retrogradation of rice starch (RS) and the quality of rice products, soy protein isolate (SPI), whey protein isolate (WPI), and rice flour were mixed and further extruded into mixed flour. The physicochemical properties and morphology of starch of extruded rice flour (ERS) and starch of extruded mixtures of SPI, WPI, and rice flour (SPI-WPI-ERS) were analyzed. The distribution of amylopectin chain length, molecular weight, microstructure, crystallinity, short-range ordered structure, pasting properties, and thermodynamic properties of RS, ERS, and SPI-WPI-ERS were measured. The results showed that, compared with rice starch, the proportion of long-chain starch, total starch content, and molecular weight were decreased in ERS and SPI-WPI-ERS, but the proportion of short-chain and amylose content was increased. The short-range order structure was destroyed. The water absorption of ERS and SPI-WPI-ERS was much higher than rice starch at 55 °C, 65 °C, and 75 °C, but lower than that of rice starch at 95 °C. Therefore, the retrogradation characteristics of SPI-WPI-ERS were improved. The setback of rice starch products was reduced and the setback of SPI-WPI-ERS was lower than that of ERS. Overall, the retrogradation of rice starch was delayed by adding exogenous protein and extrusion technology, and the application range of rice flour in staple food products was broadened.
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Affiliation(s)
- Xiaofei Liu
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
| | - Xiangxiang Zhao
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
| | - Chunmin Ma
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
| | - Ming Wu
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
| | - Qiqi Fan
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
| | - Yu Fu
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Guang Zhang
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
| | - Xin Bian
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
| | - Na Zhang
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
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Mba JC, Paes LT, Viana LM, Ferreira AJC, Queiroz VAV, Martino HSD, Azevedo L, de Carvalho CWP, Felisberto MHF, de Barros FAR. Evaluation of the Physical, Chemical, Technological, and Sensorial Properties of Extrudates and Cookies from Composite Sorghum and Cowpea Flours. Foods 2023; 12:3261. [PMID: 37685193 PMCID: PMC10486629 DOI: 10.3390/foods12173261] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2023] [Revised: 08/23/2023] [Accepted: 08/27/2023] [Indexed: 09/10/2023] Open
Abstract
In recent years, there has been a growing demand for gluten-free and functional products, driven by consumer preferences for healthier and more diverse food choices. Therefore, there is a need to explore new ingredients that can be used as alternatives to traditional gluten-containing grains. Thus, this work evaluated the physical, chemical, technological, and sensorial properties of extrudates and cookies from composite tannin sorghum (rich in resistant starch) and white cowpea flours. Extrudates and cookies were produced from a composite flour made of sorghum and cowpea, at a sorghum:cowpea flour ratio of 70:30, 50:50, and 30:70. Then, raw flours, cookies, and extrudates were characterized (dietary fiber, resistant starch, proteins, antioxidant capacity, pasting properties, etc.). Results obtained for particle size distribution and bulk density indicated that the particles increased and the color changed with the addition of cowpea flour. The raw tannin sorghum flour had a higher resistant starch concentration (36.3%) and antioxidant capacity (211.2 µmolTE/g), whereas cowpea flour had higher levels of proteins (18.7%) and dietary fiber (20.1%). This difference in the raw flour composition contributed to the nutritional value of the extrudates and cookies, especially the cookies which undergo dry heat and had higher retention of resistant starch and antioxidants. Moreover, sorghum flour presented a higher tendency to retrograde (high setback), which was decreased by the addition of cowpea flour. Overall acceptance and intention to purchase were higher for extrudates with 100% sorghum flour (6.52 and 68.3%, respectively) and cookies with 70% cowpea flour (7.03 and 76.7%, respectively). Therefore, nutritious and functional gluten-free extrudates and cookies, of good acceptability, can be produced from composite tannin sorghum and white cowpea flours.
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Affiliation(s)
- Joy Chinenye Mba
- Department of Food Technology, Federal University of Viçosa, Viçosa 36570-000, MG, Brazil (M.H.F.F.)
- Department of Food Science and Technology, Nnamdi Azikiwe University, Awka 420007, Nigeria
| | - Laise Trindade Paes
- Department of Food Technology, Federal University of Viçosa, Viçosa 36570-000, MG, Brazil (M.H.F.F.)
| | - Leonara Martins Viana
- Department of Food Technology, Federal University of Viçosa, Viçosa 36570-000, MG, Brazil (M.H.F.F.)
| | | | | | | | - Luciana Azevedo
- Faculty of Nutrition, Federal University of Alfenas, Alfenas 37130-001, MG, Brazil
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Karun G, Sukumar A, Nagamaniammai G, Preetha R. Development of multigrain ready-to-eat extruded snack and process parameter optimization using response surface methodology. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:947-957. [PMID: 36908346 PMCID: PMC9998841 DOI: 10.1007/s13197-022-05390-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/29/2022] [Accepted: 01/30/2022] [Indexed: 10/18/2022]
Abstract
This study aimed to develop Ready to Eat (RTE) extruded snack using a composite blend of cereal, millet, and pulses. The formulation of the blend was rice, corn, pearl millet, green gram, and cowpea bean in the ratio of 25:30:30:8:7. Process parameters selected for optimization are feed moisture content (8%-12%), extruder rpm (300-350), and barrel temperature (117 °C-121°C). Data were analyzed using Response Surface Methodology, and optimized parameters are found to be 120°C (barrel temperature), 350 rpm (screw speed), and 10% (moisture content) with desirability. The effect of particle size on the feed formulation was also studied. The particle size of 0.5 mm is found to be the best. Furthermore, Scanning Electron Microscopy and Fourier Transform Infrared spectroscopy confirmed the effect of independent variables and particle size on the texture of extrudates and functional groups present in them.
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Affiliation(s)
- G. Karun
- Department of Food Process Engineering, College of Engineering and Technology, SRM Institute of Science and Technology, Tamil Nadu, Kattankulathur, Chengalpattu, 603203 India
| | - Aryasree Sukumar
- Department of Food Process Engineering, College of Engineering and Technology, SRM Institute of Science and Technology, Tamil Nadu, Kattankulathur, Chengalpattu, 603203 India
| | - G. Nagamaniammai
- Department of Food Process Engineering, College of Engineering and Technology, SRM Institute of Science and Technology, Tamil Nadu, Kattankulathur, Chengalpattu, 603203 India
| | - R. Preetha
- Department of Food Process Engineering, College of Engineering and Technology, SRM Institute of Science and Technology, Tamil Nadu, Kattankulathur, Chengalpattu, 603203 India
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Shah FUH, Sharif MK, Ahmad Z, Amjad A, Javed MS, Suleman R, Sattar DES, Amir M, Anwar MJ. Nutritional characterization of the extrusion-processed micronutrient-fortified corn snacks enriched with protein and dietary fiber. Front Nutr 2022; 9:1062616. [PMID: 36618676 PMCID: PMC9816565 DOI: 10.3389/fnut.2022.1062616] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2022] [Accepted: 11/30/2022] [Indexed: 12/24/2022] Open
Abstract
The current study focused on developing protein- and dietary fiber-enriched, micronutrient-fortified corn snacks using extrusion technology. Corn, soybean, and chickpea flour were used to develop micronutrient-fortified (Fe, Zn, I, and vitamin A, and C) extruded snacks, followed by an exploration of their nutritional traits. Soybean and chickpea were supplemented discretely (20-40/100 g) or in a combination of both (10:10, 15:15, and 20:20/100 g). According to the results, the relative proportion of the raw material composition was reflected in corn snacks' proximate composition and mineral and vitamin levels. Corn snacks with 40/100 g soy flour showed the best nutrient profile, with a maximum percent increase in protein (171.9%) and fiber (106%), as compared to the snacks developed using chickpea and/or mixed supplementation with soy and chickpea. Total dietary fiber (18.44 ± 0.34%), soluble dietary fiber (10.65 ± 0.13%), and insoluble dietary fiber (7.76 ± 0.38%) were also found to be highest in the soy-supplemented snacks (40/100 g). It was discovered that 100 g of corn snacks could provide 115-127% of the RDA for iron, 77-82% of the RDA for zinc, 90-100% of the RDA for vitamin A, and 45-50% of the RDA for vitamin C. The results for the effect of extrusion processing on amino acids showed a 2.55-45.1% reduction in essential amino acids, with cysteine and valine showing the greatest decrease and leucine and tryptophan remaining relatively stable during extrusion.
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Affiliation(s)
- Faiz-ul-Hassan Shah
- Department of Food Science and Technology, Faculty of Agriculture and Environment, The Islamia University of Bahawalpur, Bahawalpur, Punjab, Pakistan
| | - Mian Kamran Sharif
- National Institute of Food Science and Technology, University of Agriculture Faisalabad, Faisalabad, Punjab, Pakistan
| | - Zulfiqar Ahmad
- Department of Food Science and Technology, Faculty of Agriculture and Environment, The Islamia University of Bahawalpur, Bahawalpur, Punjab, Pakistan
| | - Adnan Amjad
- Department of Human Nutrition and Dietetics, Bahauddin Zakariya University Multan, Multan, Punjab, Pakistan
| | - Muhammad Sameem Javed
- Department of Food Safety and Quality Management, Bahauddin Zakariya University Multan, Multan, Punjab, Pakistan,*Correspondence: Muhammad Sameem Javed ✉
| | - Raheel Suleman
- Department of Food Science and Technology, Bahauddin Zakariya University Multan, Multan, Punjab, Pakistan
| | - Dur-e-Shahwar Sattar
- Department of Food Science and Technology, Bahauddin Zakariya University Multan, Multan, Punjab, Pakistan
| | - Muhammad Amir
- Department of Food Science and Technology, Bahauddin Zakariya University Multan, Multan, Punjab, Pakistan
| | - Muhammad Junaid Anwar
- Department of Food Science and Technology, Bahauddin Zakariya University Multan, Multan, Punjab, Pakistan
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Ayoub WS, Zahoor I, Dar AH, Anjum N, Pandiselvam R, Farooq S, Rusu AV, Rocha JM, Trif M, Jeevarathinam G. Effect of incorporation of wheat bran, rice bran and banana peel powder on the mesostructure and physicochemical characteristics of biscuits. Front Nutr 2022; 9:1016717. [PMID: 36466403 PMCID: PMC9714488 DOI: 10.3389/fnut.2022.1016717] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2022] [Accepted: 10/06/2022] [Indexed: 11/04/2023] Open
Abstract
Various types of natural fiber-rich ingredients are added into bakery-based products to improve their fiber content for health promotional purposes. But the majority of these products usually include exotic dietary fiber components. The aim of this study was to develop biscuits incorporated with wheat bran, rice bran and banana peel powder and to evaluate the effects on physicochemical properties and sensory acceptability of these different biscuit samples. Wheat bran, rice bran and banana peel powder was used to substitute refined wheat flour in biscuit samples at different levels (0, 5, 10, 15, 20, 25, and 30%). The effect of wheat bran, rice bran and banana peel powder incorporation on proximate composition, physical characteristics, texture profile, color and sensory evaluation of biscuit samples were investigated. The moisture content of the product showed a significant (p ≤ 0.01) decreasing trend while as protein showed increasing trend with increasing level of incorporation of wheat bran, rice bran and banana peel powder. Also there was a considerable effect on L*(darkness to lightness), a*(greeness to redness), and b*(blueness to yellowness) values of biscuit samples. Among the physical parameters diameter and thickness decreased non-significantly (p ≤ 0.01) with the addition of different fibers whereas spread ratio and weight increases. Sensory attributes showed a significant (p ≤ 0.01) increasing trend with an increase in the level of incorporation of different fibers. Based on sensory evaluation biscuits prepared with 15% wheat bran, 15% rice bran, and 10% banana peel powder were rated best. The biscuits were packed in high density polyethylene (HDPE) boxes and were analyzed on different intervals viz. 0, 30, and 60th day. In samples of optimized biscuits, the ash content, protein, fat and color exhibited a non- significant tendency of declining over storage. It was discovered that the ash content dropped from0.86 to 0.67% in Wb4, 0.95 to 0.75% in Rb4, and 1.15to 0.92% in Bpp3. However there was a considerable increase in moisture content during storage.
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Affiliation(s)
- Wani Suhana Ayoub
- Department of Food Technology, Islamic University of Science and Technology, Awantipora, India
| | - Insha Zahoor
- Department of Food Technology, Islamic University of Science and Technology, Awantipora, India
| | - Aamir Hussain Dar
- Department of Food Technology, Islamic University of Science and Technology, Awantipora, India
| | - Nadira Anjum
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology, Jammu and Kashmir, India
| | - R. Pandiselvam
- Physiology, Biochemistry and Post-Harvest Technology Division, ICAR-Central Plantation Crops Research Institute (CPCRI), Kasaragod, India
| | - Salma Farooq
- Department of Food Technology, Islamic University of Science and Technology, Awantipora, India
| | - Alexandru Vasile Rusu
- Life Sciences Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Cluj-Napoca, Romania
- Faculty of Animal Science and Biotechnology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Cluj-Napoca, Romania
| | - João Miguel Rocha
- Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering, University of Porto, Porto, Portugal
- Associate Laboratory in Chemical Engineering, Faculty of Engineering, University of Porto, Porto, Portugal
| | - Monica Trif
- Department of Food Research, Centre for Innovative Process Engineering (CENTIV) GmbH, Stuhr, Germany
| | - G. Jeevarathinam
- Department of Food Technology, Hindusthan College of Engineering and Technology, Coimbatore, India
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Román‐Gutiérrez AD, Barrera‐Barrera DI, Morales‐Sánchez E, Castro‐Rosas J, Gómez‐Aldapa CA, Falfán‐Cortés RN, Rodríguez‐Marín ML, Guzmán‐Ortiz FA. Modelling and optimization of the extrusion process in a snack of barley/corn and nutritional evaluation of the optimized product. Cereal Chem 2021. [DOI: 10.1002/cche.10518] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Alma Delia Román‐Gutiérrez
- Área Académica de Química Universidad Autónoma del Estado de Hidalgo Mineral de la Reforma Hidalgo México
| | | | - Eduardo Morales‐Sánchez
- Instituto Politécnico Nacional. CICATA‐IPN Unidad Querétaro Col. Colinas del Cimatario Santiago de Querétaro México
| | - Javier Castro‐Rosas
- Área Académica de Química Universidad Autónoma del Estado de Hidalgo Mineral de la Reforma Hidalgo México
| | | | - Reyna Nallely Falfán‐Cortés
- Área Académica de Química Universidad Autónoma del Estado de Hidalgo Mineral de la Reforma Hidalgo México
- CONACYT Universidad Autónoma del Estado de Hidalgo Mineral de la Reforma Hidalgo México
| | - Maria Luisa Rodríguez‐Marín
- Área Académica de Química Universidad Autónoma del Estado de Hidalgo Mineral de la Reforma Hidalgo México
- CONACYT Universidad Autónoma del Estado de Hidalgo Mineral de la Reforma Hidalgo México
| | - Fabiola Araceli Guzmán‐Ortiz
- Área Académica de Química Universidad Autónoma del Estado de Hidalgo Mineral de la Reforma Hidalgo México
- CONACYT Universidad Autónoma del Estado de Hidalgo Mineral de la Reforma Hidalgo México
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Sinaki NY, Masatcioglu MT, Paliwal J, Koksel F. Development of Cellular High-Protein Foods: Third-Generation Yellow Pea and Red Lentil Puffed Snacks. Foods 2021; 11:38. [PMID: 35010164 PMCID: PMC8750491 DOI: 10.3390/foods11010038] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2021] [Revised: 12/09/2021] [Accepted: 12/14/2021] [Indexed: 02/07/2023] Open
Abstract
This study aimed to evaluate how extrusion cooking conditions and microwave heating play a role in enhancing physical and thermal properties of third-generation expanded cellular snacks made from yellow pea (YP) and red lentil (RL) flours for the first time. Increasing temperature and moisture content during extrusion resulted in darker, crunchier and crispier products with higher expansion index (EI). Microwave heating after extrusion led to an increase in cell size and porosity of YP and RL products when qualitatively compared to extrusion alone. Additionally, extrusion followed by microwave heating resulted in extensive damage to starch granular structure and complete denaturation of proteins. Using microwave heating, as a fast and inexpensive process, following partial cooking with extrusion was demonstrated to greatly improve the physical and thermal properties of YP and RL snacks. Microwave heating following mild extrusion, instead of severe extrusion cooking alone, can potentially benefit the development of high quality nutritionally-dense expanded cellular snacks made from pulse flours.
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Affiliation(s)
- Nasibeh Y. Sinaki
- Food and Human Nutritional Sciences Department, University of Manitoba, Winnipeg, MB R3T 2N2, Canada;
| | - Mustafa Tugrul Masatcioglu
- Food Engineering Department, Tayfur Sokmen Campus, Hatay Mustafa Kemal University, Antakya 31034, Turkey;
| | - Jitendra Paliwal
- Department of Biosystems Engineering, University of Manitoba, Winnipeg, MB R3T 2N2, Canada;
| | - Filiz Koksel
- Food and Human Nutritional Sciences Department, University of Manitoba, Winnipeg, MB R3T 2N2, Canada;
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Allai FM, Azad ZRAA, Gul K, Dar BN. Wholegrains: a review on the amino acid profile, mineral content, physicochemical, bioactive composition and health benefits. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15071] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Farhana Mehraj Allai
- Department of Post Harvest Engineering and Technology Faculty of Agricultural Science Aligarh Muslim University Aligarh India
- Department of Food Technology Islamic University of Science and Technology Awantipora India
| | - ZRAA Azad
- Department of Post Harvest Engineering and Technology Faculty of Agricultural Science Aligarh Muslim University Aligarh India
| | - Khalid Gul
- Department of Food Process Engineering National Institute of Technology Rourekla India
| | - B. N. Dar
- Department of Food Technology Islamic University of Science and Technology Awantipora India
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Extrusion Processing of Rapeseed Press Cake-Starch Blends: Effect of Starch Type and Treatment Temperature on Protein, Fiber and Starch Solubility. Foods 2021; 10:foods10061160. [PMID: 34064064 PMCID: PMC8224087 DOI: 10.3390/foods10061160] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2021] [Revised: 05/11/2021] [Accepted: 05/18/2021] [Indexed: 02/06/2023] Open
Abstract
For the valorization of oilseed press cakes into food products, extrusion can be used. A common way of applying the protein- and fiber-rich press cakes in directly expanded products is the combination thereof with starch, since starch gives a favourable texture, which correlates directly to expansion. To control product properties like expansion of protein and fiber-rich extruded products, the underlying physicochemical changes of proteins, fibers and starch due to thermomechanical input need to be comprehensively described. In this study, rapeseed press cake (RPC) was extruded and treated under defined thermomechanical conditions in a closed-cavity rheometer, pure and in combination with four starches. The impact of starch type (potato PS, waxy potato WPS, maize MS, high-amylose maize HAMS) and temperature (20/25, 80, 100, 120, 140 °C) on protein solubility, starch gelatinization (Dgel), starch hydrolysis (SH) and fiber solubility of the blends was evaluated. The extrusion process conditions were significantly affected by the starch type. In the extruded blends, the starch type had a significant impact on the protein solubility which decreased with increasing barrel temperature. Increasing barrel temperatures significantly increased the amount of soluble fiber fractions in the blends. At defined thermomechanical conditions, the starch type showed no significant impact on the protein solubility of the blends. Therefore, the observed effects of starch type on the protein solubility of extruded blends could be attributed to the indistinct process conditions due to differences in the rheological properties of the starches rather than to molecular interactions of the starches with the rapeseed proteins in the blends.
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Martínez-Sanz M, Larsson E, Filli KB, Loupiac C, Assifaoui A, López-Rubio A, Lopez-Sanchez P. Nano-/microstructure of extruded Spirulina/starch foams in relation to their textural properties. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105697] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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Optimization of process parameters for the development of finger millet based multigrain extruded snack food fortified with banana powder using RSM. Journal of Food Science and Technology 2019; 56:705-712. [PMID: 30906028 DOI: 10.1007/s13197-018-3527-x] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/31/2018] [Accepted: 11/15/2018] [Indexed: 10/27/2022]
Abstract
Extrusion cooking is a high temperature short time process where food materials are cooked in a barrel with a combination of pressure, moisture and temperature. In this study a finger millet based snack product fortified with banana powder is extruded with a combination of rice flour, corn flour and cheese and its properties are studied. In addition to that the parameter for extrusion cooking of the snack product is also optimized. Response surface methodology was used to optimize the process parameters like barrel temperature (118-122 °C), extruder rpm (345-355) and banana powder concentration (1-4 g) on physical and functional properties of extruded snack food based on finger millet. Central composite design with three levels, three factors is used for optimization. Analysis of variance was used to study the effects of process parameters. Regression analysis is also done for variability and it is fitted to a second order quadratic model with coded value for each response. Based on Analysis of Variance model confirmed the fitness for dependent variables.
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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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Desai AS, Brennan MA, Guo X, Zeng XA, Brennan CS. Fish Protein and Lipid Interactions on the Digestibility and Bioavailability of Starch and Protein from Durum Wheat Pasta. Molecules 2019; 24:E839. [PMID: 30818770 PMCID: PMC6429422 DOI: 10.3390/molecules24050839] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2018] [Revised: 02/18/2019] [Accepted: 02/20/2019] [Indexed: 01/10/2023] Open
Abstract
This research focussed on the utilisation of salmon protein and lipid to manipulate pasta's glycaemic index and protein digestibility. Salmon fish (Oncorhynchus tschawytscha) powder (SFP) supplemented pasta flour in amounts from 5% to 20% (w/w). Inclusion of SFP lead to a significant reduction in starch digestibility and hence the potential glycaemic values of pasta (experimental pasta being up to 143% lower than control values). SFP addition to pasta increased the release of phenolic compounds from pasta during both gastric digestion (179%) and pancreatic digestion (133%) in comparison to the control sample. At the same time, the antioxidant activity of the digested pasta was increased by up to 263% (gastric) and 190% (pancreatic) in comparison to durum wheat pasta alone. Interestingly, although protein levels increased with incorporation of SFP, the digestibility values of the protein decreased from 86.41% for the control pasta to 81.95% for 20% SFP pasta. This may indicate that there are interactions between phenols and protein in the pasta samples which affect overall protein digestibility levels.
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Affiliation(s)
- Ajay S Desai
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Christchurch 7647, New Zealand.
- Riddet Research Institute, Palmerston North 4442, New Zealand.
| | - Margaret A Brennan
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Christchurch 7647, New Zealand.
| | - Xinbo Guo
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China.
| | - Xin-An Zeng
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China.
| | - Charles S Brennan
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Christchurch 7647, New Zealand.
- Riddet Research Institute, Palmerston North 4442, New Zealand.
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China.
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Corsato Alvarenga I, Aldrich CG. The Effect of Increasing Levels of Dehulled Faba Beans ( Vicia faba L.) on Extrusion and Product Parameters for Dry Expanded Dog Food. Foods 2019; 8:foods8010026. [PMID: 30642031 PMCID: PMC6351981 DOI: 10.3390/foods8010026] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2018] [Revised: 12/14/2018] [Accepted: 01/03/2019] [Indexed: 11/16/2022] Open
Abstract
The growing pet food market is continuously in search for novel ingredients. Legumes such as faba beans are increasingly popular in human nutrition but have not yet been explored in pet foods. Extruded dog diets were produced with 0, 10, 20, and 30% dehulled faba bean (DFB) inclusion (FB0, FB10, FB20, and FB30, respectively) in exchange for rice and corn gluten meal. Fixed processing inputs were extruder screw configuration, die size (5.2 mm diameter), dry feed rate (237 kg/h), extruder water and steam (0%), and die knife speed (1100 rpm). Variable inputs were managed by an operator with the goal to obtain similar kibble bulk density at the extruder die (OE) across treatments. Output parameters were measured at the pre-conditioner, extruder, and kibble. Measurements were collected at uniform time increments during production of each experimental diet and considered treatment replicates. Single degree of freedom contrasts were analyzed on extrusion and product outputs. The target of producing diets with similar wet bulk density was achieved, with moderate modifications at the pre-conditioner (PC) and extruder. As DFB increased, diets had increased retention time and water at the PC to improve starch hydration and swelling. The FB20 and FB30 required a more restricted flow to improve kibble expansion. After drying, the FB20 and FB30 diets were denser, harder and tougher (p < 0.05) than FB0 and FB10. The increasing levels of DFB up to 30% can be effectively controlled in an extruded pet food application with modest changes to extrusion parameters.
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16
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Gong K, Chen L, Li X, Sun L, Liu K. Effects of germination combined with extrusion on the nutritional composition, functional properties and polyphenol profile and related in vitro hypoglycemic effect of whole grain corn. J Cereal Sci 2018. [DOI: 10.1016/j.jcs.2018.07.002] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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17
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Extruded fish feed with high residual phytase activity and low mineral leaching increased P. mesopotamicus mineral retention. Anim Feed Sci Technol 2018. [DOI: 10.1016/j.anifeedsci.2018.03.016] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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18
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Singha P, Muthukumarappan K. Single screw extrusion of apple pomace-enriched blends: Extrudate characteristics and determination of optimum processing conditions. FOOD SCI TECHNOL INT 2018; 24:447-462. [DOI: 10.1177/1082013218766981] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Response surface methodology was used to investigate the single screw extrusion of apple pomace–defatted soy flour–corn grits blends and the product properties. Five different blends at a level of 0–20% w/w apple pomace were extrusion cooked with varied barrel and die temperature (100–140℃), screw speed (100–200 rpm), and feed moisture content (14–20% wet basis). Increasing apple pomace content in the blends significantly ( P < 0.05) increased the bulk density, the total phenolic content, and the antioxidant activity of the extrudates. The expansion ratio increased with pomace inclusion level of 5% but decreased significantly ( P < 0.05) at higher levels of pomace inclusion (10–20%). Moisture content had quadratic influence on water absorption and solubility indices. Optimal extrusion cooking conditions most likely to produce apple pomace-enriched extruded snack products were at 140℃ barrel and die temperature, 20% feed moisture content, and 200 rpm screw speed. The results indicated active interaction between apple pomace and starch during expansion process.
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Affiliation(s)
- Poonam Singha
- Department of Agricultural & Biosystems Engineering, South Dakota State University, Brookings, USA
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20
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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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21
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LUCAS BF, MORAIS MGD, SANTOS TD, COSTA JAV. Effect of Spirulina addition on the physicochemical and structural properties of extruded snacks. FOOD SCIENCE AND TECHNOLOGY 2017. [DOI: 10.1590/1678-457x.06217] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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22
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Optimization of single screw extrusion process for producing fish feeds based on vegetable meals and evaluation of nutritional effects using a juvenile Piaractus mesopotamicus model. Anim Feed Sci Technol 2017. [DOI: 10.1016/j.anifeedsci.2017.09.004] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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23
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Wang L, Duan W, Zhou S, Qian H, Zhang H, Qi X. Effect of rice bran fibre on the quality of rice pasta. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13556] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Li Wang
- State Key Laboratory of Food Science and Technology Jiangnan University 1800 Lihu Avenue, Wuxi 214122 China
- School of Food Science and Technology Jiangnan University 1800 Lihu Avenue Wuxi 214122 China
| | - Wei Duan
- State Key Laboratory of Food Science and Technology Jiangnan University 1800 Lihu Avenue, Wuxi 214122 China
- School of Food Science and Technology Jiangnan University 1800 Lihu Avenue Wuxi 214122 China
| | - Sumei Zhou
- Institute of Agro‐food Science & Technology Chinese Academy of Agricultural Sciences Beijing 100193 China
| | - Haifeng Qian
- State Key Laboratory of Food Science and Technology Jiangnan University 1800 Lihu Avenue, Wuxi 214122 China
- School of Food Science and Technology Jiangnan University 1800 Lihu Avenue Wuxi 214122 China
| | - Hui Zhang
- State Key Laboratory of Food Science and Technology Jiangnan University 1800 Lihu Avenue, Wuxi 214122 China
- School of Food Science and Technology Jiangnan University 1800 Lihu Avenue Wuxi 214122 China
| | - Xiguang Qi
- State Key Laboratory of Food Science and Technology Jiangnan University 1800 Lihu Avenue, Wuxi 214122 China
- School of Food Science and Technology Jiangnan University 1800 Lihu Avenue Wuxi 214122 China
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24
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Impact of protein content on physical and microstructural properties of extruded rice starch-pea protein snacks. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2017.05.024] [Citation(s) in RCA: 42] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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25
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Flores-Silva PC, Tovar J, Reynoso-Camacho R, Bello-Pérez LA. Impact of Chickpea- and Raw Plantain-Based Gluten-Free Snacks on Weight Gain, Serum Lipid Profile, and Insulin Resistance of Rats Fed with a High-Fructose Diet. Cereal Chem 2017. [DOI: 10.1094/cchem-03-16-0065-fi] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
| | - Juscelino Tovar
- Food for Health Science Centre, Lund University, Lund, Sweden
| | - Rosalia Reynoso-Camacho
- Programa de Posgrado en Alimentos del Centro de la República (PROPAC), Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, Mexico
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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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28
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Singha P, Muthukumarappan K. Effects of processing conditions on the system parameters during single screw extrusion of blend containing apple pomace. J FOOD PROCESS ENG 2016. [DOI: 10.1111/jfpe.12513] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Poonam Singha
- Department of Agricultural & Biosystems Engineering; South Dakota State University; Brookings South Dakota 57007 USA
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29
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Sumargo F, Gulati P, Weier SA, Clarke J, Rose DJ. Effects of processing moisture on the physical properties and in vitro digestibility of starch and protein in extruded brown rice and pinto bean composite flours. Food Chem 2016; 211:726-33. [DOI: 10.1016/j.foodchem.2016.05.097] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2015] [Revised: 04/22/2016] [Accepted: 05/14/2016] [Indexed: 11/27/2022]
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30
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Shah FUH, Sharif MK, Butt MS, Shahid M. Development of protein, dietary fiber, and micronutrient enriched extruded corn snacks. J Texture Stud 2016; 48:221-230. [PMID: 28573729 DOI: 10.1111/jtxs.12231] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2016] [Revised: 08/31/2016] [Accepted: 08/31/2016] [Indexed: 11/27/2022]
Abstract
The study was aimed to develop protein, dietary fiber, and micronutrient enriched corn snacks through extrusion processing. Corn snacks supplemented with chickpea, defatted soy flour (20-40/100 g) and guar gum (7/100 g) were prepared through extrusion processing. Micronutrients (iron, zinc, iodine, and vitamins A, C, and folic acid) at recommended daily values were added in all formulations. Extruded corn snacks were analyzed for physical, textural, and sensory attributes. Results showed that piece density (0.34-0.44 g/cm3 ), moisture (3.40-5.25%), water activity (0.203-0.361), hardness (64.4-133.2 N), and cohesiveness (0.25-0.44) was increased Whereas, expansion ratio (3.72-2.64), springiness (0.82-0.69), chewiness (1.63-0.42), and resilience (1.37-0.14) was decreased as supplementation with soy and chickpea flour increased from 20 to 40/100 g. Overall corn snack supplemented with 15/100 g of soy and 15/100 g of chickpea flour got the highest acceptance from the sensory panelists. PRACTICAL APPLICATIONS The article focuses on physical, textural, and sensory attributes of extruded corn snacks enriched with protein, dietary fiber, and micronutrients Awareness about the importance of healthy snacks has grown among the consumers during the last decade. Extruded snacks developed using nutrient rich ingredients with good textural and sensory properties has always remained a challenge for the snack industry. Texture of the extruded snacks varies a lot with high levels of protein and dietary fiber. This study is helpful for the development of healthy snacks especially in developing countries lacking storage infrastructure or tropical environment. Nutrient rich extruded snacks can also be used to alleviate malnutrition by incorporating in school lunch programs.
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Affiliation(s)
- Faiz-Ul-Hassan Shah
- National Institute of Food Science and Technology, Faculty of Food, Nutrition and Home Sciences University of Agriculture, Faisalabad, 38040, Pakistan
| | - Mian Kamran Sharif
- National Institute of Food Science and Technology, Faculty of Food, Nutrition and Home Sciences University of Agriculture, Faisalabad, 38040, Pakistan
| | - Masood Sadiq Butt
- National Institute of Food Science and Technology, Faculty of Food, Nutrition and Home Sciences University of Agriculture, Faisalabad, 38040, Pakistan
| | - Muhammad Shahid
- Department of Biochemistry, Faculty of Sciences, University of Agriculture, Faisalabad, 38040, Pakistan
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31
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Pęksa A, Kita A, Carbonell-Barrachina AA, Miedzianka J, Kolniak-Ostek J, Tajner-Czopek A, Rytel E, Siwek A, Miarka D, Drożdż W. Sensory attributes and physicochemical features of corn snacks as affected by different flour types and extrusion conditions. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.04.034] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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32
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Patil SS, Brennan MA, Mason SL, Brennan CS. The Effects of Fortification of Legumes and Extrusion on the Protein Digestibility of Wheat Based Snack. Foods 2016; 5:foods5020026. [PMID: 28231121 PMCID: PMC5302351 DOI: 10.3390/foods5020026] [Citation(s) in RCA: 40] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2016] [Revised: 03/31/2016] [Accepted: 04/01/2016] [Indexed: 12/05/2022] Open
Abstract
Cereal food products are an important part of the human diet with wheat being the most commonly consumed cereal in many parts of the world. Extruded snack products are increasing in consumer interest due to their texture and ease of use. However, wheat based foods are rich in starch and are associated with high glycaemic impact products. Although legume materials are generally rich in fibre and protein and may be of high nutritive value, there is a paucity of research regarding their use in extruded snack food products. The aim of this study was to prepare wheat-based extrudates using four different legume flours: lentil, chickpea, green pea, and yellow pea flour. The effects of adding legumes to wheat-based snacks at different levels (0%, 5%, 10%, and 15%) during extrusion were investigated in terms of protein digestibility. It was observed that fortification of snacks with legumes caused a slight increase in the protein content by 1%–1.5% w/w, and the extrusion technique increased the protein digestibility by 37%–62% w/v. The product developed by extrusion was found to be low in fat and moisture content.
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Affiliation(s)
- Swapnil S Patil
- Centre for food Research and innovation, Department of Wine, Food and Molecular Biosciences, Lincoln University, Canterbury 7647, New Zealand.
| | - Margaret A Brennan
- Centre for food Research and innovation, Department of Wine, Food and Molecular Biosciences, Lincoln University, Canterbury 7647, New Zealand.
| | - Susan L Mason
- Centre for food Research and innovation, Department of Wine, Food and Molecular Biosciences, Lincoln University, Canterbury 7647, New Zealand.
| | - Charles S Brennan
- Centre for food Research and innovation, Department of Wine, Food and Molecular Biosciences, Lincoln University, Canterbury 7647, New Zealand.
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Jozinović A, Šubarić D, Ačkar Đ, Babić J, Miličević B. Influence of spelt flour addition on properties of extruded products based on corn grits. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2015.04.012] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Mayachiew P, Charunuch C, Devahastin S. Physicochemical and Thermal Properties of Extruded Instant Functional Rice Porridge Powder as Affected by the Addition of Soybean or Mung Bean. J Food Sci 2015; 80:E2782-91. [PMID: 26523755 DOI: 10.1111/1750-3841.13118] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2015] [Accepted: 09/25/2015] [Indexed: 11/29/2022]
Abstract
Legumes contain protein, micronutrients, and bioactive compounds, which provide various health benefits. In this study, soybean or mung bean was mixed in rice flour to produce by extrusion instant functional legume-rice porridge powder. The effects of the type and percentage (10%, 20%, or 30%, w/w) of legumes on the expansion ratio of the extrudates were first evaluated. Amino acid composition, color, and selected physicochemical (bulk density, water absorption index, and water solubility index), thermal (onset temperature, peak temperature, and transition enthalpy), and pasting (peak viscosity, trough viscosity, and final viscosity) properties of the powder were determined. The crystalline structure and formation of amylose-lipid complexes and the total phenolics content (TPC) and antioxidant activity of the powder were also measured. Soybean-blended porridge powder exhibited higher TPC, 2,2-diphenyl-1-picrylhydrazyl radical scavenging capacity, ferric reducing antioxidant power, amino acid, and fat contents than the mung bean-blended porridge powder. Incorporating either legume affected the product properties by decreasing the lightness and bulk density, while increasing the greenness and yellowness and the peak temperature and transition enthalpy. Expansion capacity of the extrudates increased with percentage of mung bean in the mixture but decreased as the percentage of soybean increased. Amylose-lipid complexes formation was confirmed by X-ray diffraction analysis results. Addition of soybean or mung bean resulted in significant pasting property changes of the porridge powder.
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Affiliation(s)
- Pornpimon Mayachiew
- Dept. of Food Science and Technology, Faculty of Technology and Community Development, Thaksin Univ., Phattalung Campus, Phattalung, Thailand
| | - Chulaluck Charunuch
- Inst. of Food Research and Product Development, Kasetsart Univ, Bangkok, 10900, Thailand
| | - Sakamon Devahastin
- Advanced Food Processing Research Laboratory, Dept. of Food Engineering, Faculty of Engineering, King Mongkut's Univ. of Technology Thonburi, Tungkru, Bangkok, Thailand
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Albarracín M, José González R, Drago SR. Soaking and extrusion effects on physicochemical parameters, phytic acid, nutrient content and mineral bio-accessibility of whole rice grain. Int J Food Sci Nutr 2015; 66:210-5. [PMID: 25666413 DOI: 10.3109/09637486.2014.986070] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Abstract
A combination of soaking and extrusion processes of whole rice grain was studied. The effects of temperature (35-55 °C) and time (24-48 h) of soaking treatment on phytic acid (PA), protein and ashes losses using a factorial design were evaluated. Taking into account ash, protein and PA losses, whole rice was soaked 24 h at 45 °C and extruded using a Brabender single screw extruder. Effects of extrusion temperature (160-190 °C) and moisture content (14-19 g/100 g) on product characteristics were evaluated using surface response methodology. Values corresponding to the different responses were: Expansion (1.64-3.28), Specific Volume (5.68-11.06 cm(3)/g), Water absorption (3.41-4.43 mL/g) and Solubility (45.44-66.20 g/100 g). The content of PA was reduced from 740.09 to 163.47 mg/100 g (77%) after both processes, resulting in a higher mineral bio-accessibility, and a 7.3% decrease of protein digestibility. Total soluble phenolics and trolox equivalent antioxidant capacity (TEAC) were affected according to the treatment. Both treatments were important to obtain a nutritionally improved whole grain product.
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Affiliation(s)
- Micaela Albarracín
- Facultad de Ingeniería Química, Instituto de Tecnología de Alimentos, Universidad Nacional del Litoral , Santa Fe , Argentina and
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36
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Tsokolar-Tsikopoulos KC, Katsavou ID, Krokida MK. 'The effect of inulin addition on structural and textural properties of extruded products under several extrusion conditions': The effect of inulin addition on structural and textural properties of rice flour extrudates. Journal of Food Science and Technology 2015; 52:6170-81. [PMID: 26396364 DOI: 10.1007/s13197-015-1718-2] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/29/2014] [Accepted: 01/02/2015] [Indexed: 11/26/2022]
Abstract
The growing consumer demand for healthy snacks has turned the interest of industry and research in the development of new ready-to-eat products, enriched with dietary fibers. Inulin is a soluble fiber with a neutral taste that promotes the good function of the intestine. Rice flour extrudates were produced under various extrusion temperatures, screw speeds, feed moisture concentrations and inulin replacement levels. The objective of this study was to investigate the effect of the material characteristics and the extrusion conditions on the structural and textural properties of the extrudates. Simple mathematical models were used for properties correlation with process conditions and through regression analysis it was revealed that there is a significant effect of extrusion temperature, screw speed, feed moisture content and inulin concentration on the final properties. Both density and maximum stress increased when moisture content and inulin concentration increased, while they decreased when extrusion temperature and screw speed increased. These results were also strengthened by scanning electron microscopy. The highest expansion ratio was presented when decreasing all process conditions apart from screw speed.
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Affiliation(s)
- Konstantinos C Tsokolar-Tsikopoulos
- Laboratory of Process Analysis and Design, School of Chemical Engineering, National Technical University of Athens, 9 Hroon Polytechneiou str., Zografou Campus, 15780 Athens, Greece
| | - Ioanna D Katsavou
- Laboratory of Process Analysis and Design, School of Chemical Engineering, National Technical University of Athens, 9 Hroon Polytechneiou str., Zografou Campus, 15780 Athens, Greece
| | - Magdalini K Krokida
- Laboratory of Process Analysis and Design, School of Chemical Engineering, National Technical University of Athens, 9 Hroon Polytechneiou str., Zografou Campus, 15780 Athens, Greece
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Culea M, Scrob S, Suvar S, Podea P, Haş I, Muste S. Determination of Amino Acids in Corn Seed by Gas Chromatography–Mass Spectrometry. ANAL LETT 2014. [DOI: 10.1080/00032719.2014.930869] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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38
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Cian RE, Caballero MS, Sabbag N, González RJ, Drago SR. Bio-accessibility of bioactive compounds (ACE inhibitors and antioxidants) from extruded maize products added with a red seaweed Porphyra columbina. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2013.08.011] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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39
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Day L, Swanson BG. Functionality of Protein-Fortified Extrudates. Compr Rev Food Sci Food Saf 2013; 12:546-564. [DOI: 10.1111/1541-4337.12023] [Citation(s) in RCA: 109] [Impact Index Per Article: 9.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2013] [Accepted: 05/12/2013] [Indexed: 11/28/2022]
Affiliation(s)
- Li Day
- CSIRO Animal; Food and Health Sciences; Werribee; VIC 3030; Australia
| | - Barry G. Swanson
- School of Food Science; Washington State Univ.; Pullman; WA 00164-6376; USA
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40
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O’Shea N, Arendt E, Gallagher E. Enhancing an Extruded Puffed Snack by Optimising Die Head Temperature, Screw Speed and Apple Pomace Inclusion. FOOD BIOPROCESS TECH 2013. [DOI: 10.1007/s11947-013-1181-x] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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41
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Effect of extrusion conditions on the structural properties of corn extrudates enriched with dehydrated vegetables. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.03.043] [Citation(s) in RCA: 61] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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42
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Gonzalez R, Drago S, Torres R, De Greef D. Extrusion Cooking of Cereal-Based Products. ACTA ACUST UNITED AC 2013. [DOI: 10.1201/b15246-13] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/01/2023]
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43
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Pastor-Cavada E, Drago SR, González RJ, Juan R, Pastor JE, Alaiz M, Vioque J. Physical and nutritional properties of extruded products based on whole grain with the addition of wild legumes (Vicia luteasubsp.luteavar.hirtaandVicia sativasubsp.sativa). Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12175] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Elena Pastor-Cavada
- Instituto de la Grasa (C.S.I.C.); Avda Padre García Tejero 4; 41012; Sevilla; Spain
| | - Silvina R. Drago
- Instituto de Tecnología de Alimentos; FIQ; Universidad Nacional del Litoral; 1° de Mayo 3250; Santa Fe; 3000; Argentina
| | - Rolando J. González
- Instituto de Tecnología de Alimentos; FIQ; Universidad Nacional del Litoral; 1° de Mayo 3250; Santa Fe; 3000; Argentina
| | - Rocío Juan
- Departamento de Biología Vegetal y Ecología; Universidad de Sevilla; 41012; Sevilla; Spain
| | - Julio E. Pastor
- Departamento de Biología Vegetal y Ecología; Universidad de Sevilla; 41012; Sevilla; Spain
| | - Manuel Alaiz
- Instituto de la Grasa (C.S.I.C.); Avda Padre García Tejero 4; 41012; Sevilla; Spain
| | - Javier Vioque
- Instituto de la Grasa (C.S.I.C.); Avda Padre García Tejero 4; 41012; Sevilla; Spain
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44
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Effect of extrusion conditions on physicochemical and sensorial properties of corn-broad beans (Vicia faba) spaghetti type pasta. Food Chem 2013; 136:538-45. [DOI: 10.1016/j.foodchem.2012.08.068] [Citation(s) in RCA: 80] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2012] [Revised: 08/17/2012] [Accepted: 08/24/2012] [Indexed: 11/20/2022]
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45
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Galan MG, Drago SR, Armada M, González José R. Iron, zinc and calcium dialyzability from extruded product based on whole grain amaranth (Amaranthus caudatus and Amaranthus cruentus) and amaranth/Zea maysblends. Int J Food Sci Nutr 2012; 64:502-7. [DOI: 10.3109/09637486.2012.753038] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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46
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Tinus T, Damour M, van Riel V, Sopade P. Particle size-starch–protein digestibility relationships in cowpea (Vigna unguiculata). J FOOD ENG 2012. [DOI: 10.1016/j.jfoodeng.2012.05.041] [Citation(s) in RCA: 60] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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47
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Dini C, García MA, Viña SZ. Non-traditional flours: frontiers between ancestral heritage and innovation. Food Funct 2012; 3:606-20. [DOI: 10.1039/c2fo30036b] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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