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Eftekhariyazdi M, Zenoozian MS, Milani E, Elhami Rad AH, Armin M. Optimization of the extrusion parameters for the production of lentil-quinoa extrudates enriched with pumpkin. FOOD SCI TECHNOL INT 2024:10820132241243240. [PMID: 38556930 DOI: 10.1177/10820132241243240] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/02/2024]
Abstract
This study aimed to develop a protein-fiber-rich extruded product based on yellow lentil, quinoa, and pumpkin flours. The final product quality is affected by formulation and extrusion parameters. Therefore, the effect of the pumpkin-flour ratio (A: 25-75%) and feed moisture content (C: 14-22%) besides barrel screw speed (B: 120-180 rpm) on the physical attributes of extrudates was investigated. Box-Behnken experimental design and stepwise-response surface method were used to analyze the effects of various process variables and ingredients on extrudates. The pumpkin-flour ratio had a significant positive correlation with bulk density (BD), water solubility index (WSI), and oil absorption index. Whereas the correlation between pumpkin-flour ratio with hardness, porosity, expansion ratio (ER), and water absorption index (WAI) was negative (P < 0.05). The feed moisture content positively affected the water activity (aw) and WAI and negatively affected the harness of samples (P < 0.05). The screw speed had a positive effect on ER, porosity, and WSI, whereas it negatively influenced the hardness, BD, and aw. By increasing the pumpkin-flour ratio, air cell size and wall thickness of samples had been decreased. The results showed that 44.2% pumpkin flour, 22% feed moisture, and 172.1 rpm screw speed gave an optimized product. There was no significant difference between predicted and experimental values (except for ER). The optimized snack was a good source of fiber (around 15%), protein (17.3%), and antioxidants (TPC = 15.28 mg GAE.g-1 and antiradical scavenging activity (DPPH) = 33.66%). The caloric value of the optimized snack was 362.6 cal.100g-1. The current formulation can be considered as the base of snack food or plant-based meat alternatives.
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Affiliation(s)
- Minoo Eftekhariyazdi
- Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran
| | - Masoud Shafafi Zenoozian
- Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran
| | - Elnaz Milani
- Department of Food Processing, Iranian Academic Center for Education Culture and Research, Mashhad, Iran
| | - Amir Hossein Elhami Rad
- Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran
| | - Mohammad Armin
- Department of Agronomy and Plant Breeding, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran
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Caporizzi R, Schönlechner R, D’amico S, Severini C, Derossi A. Novel Gluten-Free Breakfast Cereals Produced by Extrusion Cooking from Rice and Teff: Effects on Microstructural, Physical and Nutritional Properties. Foods 2023; 12:foods12030609. [PMID: 36766138 PMCID: PMC9914447 DOI: 10.3390/foods12030609] [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: 12/01/2022] [Revised: 01/23/2023] [Accepted: 01/26/2023] [Indexed: 02/04/2023] Open
Abstract
Current gluten-free products often have nutritional inadequacies. Teff is generating a growing interest for its excellent nutritional value. In this study, the effects of teff enrichment of extruded gluten-free breakfast cereals based on rice flour and two process parameters-feed moisture and temperature-were investigated based on their physical, microstructural and nutritional properties. The independent variables were modulated and examined by a Box-Behnken design. The incorporation of teff flour affected the sensory properties of extruded cereals, particularly lightness and crispness, with estimated linear effects of -6.91 and -8.49, respectively. The enrichment of breakfast cereals with teff flour also increased the total phenolic content and antioxidant capacity in both free and bound fractions, as well as the amount of insoluble dietary fibre. By varying all independent variables, the microstructural and physical properties of samples changed considerably. At the lowest feed moisture, wall thickness was small while showing the highest expansion. Samples with the highest teff flour addition exhibited an increased number of small pores which decreased crispness. These findings suggest that, by optimized extrusion cooking, the use of teff flour seems to be promising for the preparation of gluten-free breakfast cereals with superior nutritional properties and good structural characteristics.
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Affiliation(s)
- Rossella Caporizzi
- Department of Agriculture, Food, Natural Resources and Engineering, University of Foggia, Via Napoli 25, 71122 Foggia, FG, Italy
| | - Regine Schönlechner
- Department of Food Science and Technology, University of Natural Resources and Life Sciences, Muthgasse 18, 1190 Vienna, Austria
| | - Stefano D’amico
- Austrian Agency for Health and Food Safety, Institute for Animal Nutrition and Feed, Spargelfeldstraße 191, 1220 Vienna, Austria
| | - Carla Severini
- Department of Agriculture, Food, Natural Resources and Engineering, University of Foggia, Via Napoli 25, 71122 Foggia, FG, Italy
| | - Antonio Derossi
- Department of Agriculture, Food, Natural Resources and Engineering, University of Foggia, Via Napoli 25, 71122 Foggia, FG, Italy
- Correspondence: ; Tel.: +39-088-158-9260
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Abstract
Extrusion is a versatile process capable of producing a variety of new and novel foods and ingredients, thus increasing manufacturing opportunities. Further, it could provide nutritious, safe, sustainable, and affordable foods, especially directed at individualized consumer needs. In addition to past research efforts, more investigations should be conducted in order to refine, redesign, or develop new extrusion processing technologies. The present review highlights the current advances made in new and novel food product development by considering the extrusion process, the influencing parameters, and product characteristics and properties; the most promising extrusion processes that can be used in novel food product and ingredient development, such as extrusion cooking, hot-melt extrusion, reactive extrusion, and extrusion-based 3D printing; the possibilities of using various raw materials in relation to process and product development; and the needs for product development modeling along with extrusion process design and modeling. In correlation with extruded product development, topics that merit further investigation may include structure formation, plant and animal biopolymers functionalization, biopolymer reactions, process simulation, modeling and control, engineering and mechanical aspects of extruders, analysis of pre-processing treatments, as well as prototyping, risk analysis, safety, sensory and consumer acceptance.
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Affiliation(s)
- Andriana E Lazou
- Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, School of Food Sciences, University of West Attica, Athens, Greece
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Hossain A, Jayadeep A. Impact of extrusion on the content and bioaccessibility of fat soluble nutraceuticals, phenolics and antioxidants activity in whole maize. Food Res Int 2022; 161:111821. [DOI: 10.1016/j.foodres.2022.111821] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2022] [Revised: 08/04/2022] [Accepted: 08/18/2022] [Indexed: 11/04/2022]
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Physicochemical Changes of Heat-Treated Corn Grain Used in Ruminant Nutrition. Animals (Basel) 2022; 12:ani12172234. [PMID: 36077954 PMCID: PMC9454732 DOI: 10.3390/ani12172234] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2022] [Revised: 08/25/2022] [Accepted: 08/26/2022] [Indexed: 11/17/2022] Open
Abstract
Cereal grain is processed using different combinations of heat, moisture, time, and mechanical action in order to improve its digestibility. The objective of the present research was to quantitatively represent the physicochemical properties of raw and processed starch using an in vitro methodology, as well as to describe the changes that occurred after heat treatment, such as pelleting, steam flaking, micronization, and extrusion of corn. Based on the obtained results, pelleting, steam flaking, and micronization can be considered as mild heat treatment methods, whereas extrusion proved to be a severe heat treatment method. Analysis of functional and pasting properties implied a possible interaction between the degraded components in the steam-flaked sample, as well as in the micronized sample, through to a lesser extent. Additionally, the occurrence of dextrins was noted after extrusion. The obtained results indicate the existence of significant differences in the physicochemical properties of corn starch depending on the heat treatment applied, which could possibly affect rumen starch degradation traits.
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Twin-Screw Extrusion of Oat: Evolutions of Rheological Behavior, Thermal Properties and Structures of Extruded Oat in Different Extrusion Zones. Foods 2022; 11:foods11152206. [PMID: 35892792 PMCID: PMC9329829 DOI: 10.3390/foods11152206] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2022] [Revised: 07/18/2022] [Accepted: 07/22/2022] [Indexed: 12/10/2022] Open
Abstract
Further investigation of material properties during the extrusion process is essential to achieve precise control of the quality of the extrudate. Whole oat flour was used to produce low moisture puffed samples by a twin-screw extruder. X-ray diffraction (XRD), Scanning electron microscopy (SEM), infrared spectroscopy (FTIR), thermal analysis, and rheological experiments were used to deeply characterize changes in the structure and cross-linking of oats in different extrusion zones. Results indicated that the melting region was the main region that changed oat starch, including the major transformation of oat starch crystal morphology and the significant decrease of enthalpy representing the starch pasting peak in the differential scanning calorimeter (DSC) pattern (p < 0.05). Moreover, the unstable structure of the protein increased in the barrel and then decreased significantly (p < 0.05) after being extruded through the die head. The viscosity of oats increased in the cooking zone but decreased after the melting zone. A transformation occurred from elastic-dominant behavior to viscoelastic-dominant behavior for oats in the melting zone and after being extruded. This study provides further theoretical support for the research of the change of materials during extrusion and the development of oat-based food.
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Sharma R, Sharma S, Makroo HA, Dar B. Role of pulses to modulate the nutritive, bioactive and technological functionality of cereal‐based extruded snacks: a review. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15186] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Rajan Sharma
- Department of Food Science & Technology Punjab Agricultural University Ludhiana Punjab 141004 India
| | - Savita Sharma
- Department of Food Science & Technology Punjab Agricultural University Ludhiana Punjab 141004 India
| | - Hilal A. Makroo
- Department of Food Technology Islamic University of Science & Technology Awantipora Jammu and Kashmir 192122 India
| | - B.N. Dar
- Department of Food Technology Islamic University of Science & Technology Awantipora Jammu and Kashmir 192122 India
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ACOSTA DFR, GÓMEZ JEB, DUQUE JFS, GALINDEZ JZZ, CRUZ JAM. Antioxidant potential of extruded snacks enriched with hyper-protein quinoa flour and vegetable extracts. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.74621] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Chaudhari B, Annapure U. Rheological, Physicochemical, and Spectroscopic characterizations of Limonia acidissima L. gum exudate with an application in extrusion processing. CARBOHYDRATE POLYMER TECHNOLOGIES AND APPLICATIONS 2021. [DOI: 10.1016/j.carpta.2020.100020] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022] Open
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Silva PCD, Toledo T, Brião V, Bertolin TE, Costa JAV. Development of extruded snacks enriched by bioactive peptides from microalga Spirulina sp. LEB 18. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101031] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Sharifi S, Majzoobi M, Farahnaky A. Development of healthy extruded maize snacks; Effects of soybean flour and feed moisture content. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14842] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Sohrab Sharifi
- Vice Chancellor for Food and Drug Kurdistan University of Medical Sciences Sanandaj6617713446Iran
- Department of Food Science and Technology Shiraz University Shiraz71946‐85115Iran
| | - Mahsa Majzoobi
- Biosciences and Food Technology School of Science RMIT University Bundoora Campus Melbourne VIC3083Australia
| | - Asgar Farahnaky
- Biosciences and Food Technology School of Science RMIT University Bundoora Campus Melbourne VIC3083Australia
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Pasqualone A, Costantini M, Labarbuta R, Summo C. Production of extruded-cooked lentil flours at industrial level: Effect of processing conditions on starch gelatinization, dough rheological properties and techno-functional parameters. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111580] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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13
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Espinosa-Ramírez J, Rodríguez A, De la Rosa-Millán J, Heredia-Olea E, Pérez-Carrillo E, Serna-Saldívar SO. Shear-induced enhancement of technofunctional properties of whole grain flours through extrusion. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106400] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Sharifi S, Majzoobi M, Farahnaky A. Effects of particle size and moisture content of maize grits on physical properties of expanded snacks. J Texture Stud 2020; 52:110-123. [PMID: 33048347 DOI: 10.1111/jtxs.12565] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2020] [Accepted: 10/06/2020] [Indexed: 11/28/2022]
Abstract
The main aim of this research was to investigate the effects of simultaneous changing of maize grits particle size and moisture content on some physical properties and microstructure of the expanded snacks produced by an industrial single screw extruder. Maize grits with different particle sizes of 212-299, 300-474, 475-680, 681-870, 871-1,016, and 1,017-1,070 μm and various moisture contents of 15, 16, 17, and 18% were used to manufacture puffed products. The samples produced with larger particle sizes and higher moisture content exhibited lower water absorption and water solubility indices and less expansion and crispiness than other samples. As microstructure results revealed, these samples showed more uneven surface and thicker cross-section. Overall, controlling both moisture content and particle size of maize grits had significant effects on the quality of the snacks. However, the impact of changing particle size on the snack properties was greater than changing the moisture content. This research has implications in food industry in production of puffed snacks using extrusion process. The results provide practical and green methods of improving the quality of the snacks by choosing the appropriate feed particle size and moisture content. The approach introduced in this paper is easy to impediment in the food industry without the need to change extruder configuration or adding to the list of ingredients and additives.
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Affiliation(s)
- Sohrab Sharifi
- Vice Chancellor for Food and Drug, Kurdistan University of Medical Sciences, Sanandaj, Iran.,Department of Food Science and Technology, Shiraz university, Shiraz, Iran
| | - Mahsa Majzoobi
- Biosciences and Food Technology, School of Science, RMIT University, Bundoora Campus, Melbourne, Victoria, Australia
| | - Asgar Farahnaky
- Biosciences and Food Technology, School of Science, RMIT University, Bundoora Campus, Melbourne, Victoria, Australia
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15
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Téllez-Morales JA, Herman-Lara E, Gómez-Aldapa CA, Rodríguez-Miranda J. Techno-functional properties of the starch-protein interaction during extrusion-cooking of a model system (corn starch and whey protein isolate). Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109789] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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16
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Pio Ávila B, Cardozo LO, Alves GD, Gularte MA, Monks J, Elias MC. Consumers' Sensory Perception of Food Attributes: Identifying the Ideal Formulation of Gluten- and Lactose-Free Brownie Using Sensory Methodologies. J Food Sci 2019; 84:3707-3716. [PMID: 31665555 DOI: 10.1111/1750-3841.14845] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2019] [Revised: 07/26/2019] [Accepted: 09/18/2019] [Indexed: 11/29/2022]
Abstract
Products for consumers with special needs (celiac) and those who prefer a differentiated diet are necessary due to growing demand and a niche market to be exploited. The incorporation of other substances in the formulation of cakes requires a detailed analysis of their characteristics and sensorial attributes. However, the use of these flours may change the sensory characteristics of a product that is normally made from wheat flour. This study aimed to identify the ideal formulation of gluten- and lactose-free brownies made with rice flour and beans/lentils in consumer perception, through the combination of sensory tests. Using these data, the aim was to define recommendations for the reformulation of a product of high consumer acceptance, using easily accessible ingredients. The sensory methods used were descriptive analysis with a group of 20 trained evaluators and a group of 100 consumers evaluated through the check-all-that-apply and just-about-right questionnaire; all groups performed the acceptance test by hedonic scale. Data were analyzed using multivariate techniques and correlation matrices. The results showed that the attributes selected by the trained evaluators and consumers were sufficient to indicate that color and texture were the most striking characteristics that should be improved in brownie formulations without gluten and lactose. PRACTICAL APPLICATION: The study assumes that from the combination of sensory methods it is possible to verify the attributes that are most attractive to consumers in gluten-free and lactose-free cake formulations, using easily accessible ingredients that have technological, nutritional, and sensory quality, such as those formulated with wheat.
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Affiliation(s)
- Bianca Pio Ávila
- Post-Graduate Program in Food Science and Technology (PPGCTA), Federal Univ. of Pelotas, Av. Eliseu Maciel Box 354, Capão do Leão, Brazil
| | - Luis Otávio Cardozo
- Dept. of Food Science, Federal Inst. South Riograndense, Square Vinte de Setembro Box 455, Pelotas, Brazil
| | - Gabriela Dutra Alves
- Dept. of Food Science, Federal Inst. South Riograndense, Square Vinte de Setembro Box 455, Pelotas, Brazil
| | - Márcia Arocha Gularte
- Post-Graduate Program in Food Science and Technology (PPGCTA), Federal Univ. of Pelotas, Av. Eliseu Maciel Box 354, Capão do Leão, Brazil
| | - Jander Monks
- Dept. of Food Science, Federal Inst. South Riograndense, Square Vinte de Setembro Box 455, Pelotas, Brazil
| | - Moacir Cardoso Elias
- Post-Graduate Program in Food Science and Technology (PPGCTA), Federal Univ. of Pelotas, Av. Eliseu Maciel Box 354, Capão do Leão, Brazil
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Gümüşay ÖA, Şeker M, Sadıkoğlu H. Response surface methodology for evaluation of the effects of screw speed, feed moisture and xanthan gum level on functional and physical properties of corn half products. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.05.083] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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18
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Evaluation of novel-extruding ingredients to improve the physicochemical and expansion characteristics of a corn-puffed snack-containing pearled barley. Eur Food Res Technol 2019. [DOI: 10.1007/s00217-019-03260-w] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Jozinović A, Panak Balentić J, Ačkar Đ, Babić J, Pajin B, Miličević B, Guberac S, Vrdoljak A, Šubarić D. Cocoa husk application in the enrichment of extruded snack products. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13866] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
Affiliation(s)
- Antun Jozinović
- Faculty of Food Technology Osijek; Josip Juraj Strossmayer University of Osijek; Osijek Croatia
| | - Jelena Panak Balentić
- Faculty of Food Technology Osijek; Josip Juraj Strossmayer University of Osijek; Osijek Croatia
| | - Đurđica Ačkar
- Faculty of Food Technology Osijek; Josip Juraj Strossmayer University of Osijek; Osijek Croatia
| | - Jurislav Babić
- Faculty of Food Technology Osijek; Josip Juraj Strossmayer University of Osijek; Osijek Croatia
| | - Biljana Pajin
- Faculty of Technology Novi Sad; University of Novi Sad; Novi Sad Serbia
| | - Borislav Miličević
- Faculty of Food Technology Osijek; Josip Juraj Strossmayer University of Osijek; Osijek Croatia
| | - Sunčica Guberac
- Faculty of Agriculture in Osijek; Josip Juraj Strossmayer University of Osijek; Osijek Croatia
| | - Anđela Vrdoljak
- Faculty of Food Technology Osijek; Josip Juraj Strossmayer University of Osijek; Osijek Croatia
| | - Drago Šubarić
- Faculty of Food Technology Osijek; Josip Juraj Strossmayer University of Osijek; Osijek Croatia
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Pandiselvam R, Manikantan MR, Sunoj S, Sreejith S, Beegum S. Modeling of coconut milk residue incorporated rice‐corn extrudates properties using multiple linear regression and artificial neural network. J FOOD PROCESS ENG 2018. [DOI: 10.1111/jfpe.12981] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- R. Pandiselvam
- Physiology, Biochemistry and Post Harvest Technology DivisionICAR‐Central Plantation Crops Research Institute Kasaragod Kerala India
| | - M. R. Manikantan
- Physiology, Biochemistry and Post Harvest Technology DivisionICAR‐Central Plantation Crops Research Institute Kasaragod Kerala India
| | - S. Sunoj
- Department of Agricultural and Biosystems EngineeringNorth Dakota State University Fargo North Dakota
| | - S. Sreejith
- Fish Processing DivisionICAR‐Central Institute of Fisheries Technology Cochin Kerala India
| | - Shameena Beegum
- Physiology, Biochemistry and Post Harvest Technology DivisionICAR‐Central Plantation Crops Research Institute Kasaragod Kerala India
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Jan K, Riar CS, Saxena DC. Value addition to agro industrial by-products: Effect of temperature and plasticizer on various properties of pellets developed using extrusion technology. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13257] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Kulsum Jan
- Department of Bioengineering and Food Technology; Shoolini University; Bajhol Himachal Pradesh 173 229 India
| | - C. S. Riar
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering & Technology; Longowal Punjab 148 106 India
| | - D. C. Saxena
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering & Technology; Longowal Punjab 148 106 India
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Jung YS, Lee BH, Yoo SH. Physical structure and absorption properties of tailor-made porous starch granules produced by selected amylolytic enzymes. PLoS One 2017; 12:e0181372. [PMID: 28727742 PMCID: PMC5519070 DOI: 10.1371/journal.pone.0181372] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2017] [Accepted: 06/29/2017] [Indexed: 11/23/2022] Open
Abstract
Porous starch granules (PSGs) with various pores and cavity sizes were prepared by amylolysis enzymes. The greatest hydrolysis rate on corn starch granule was observed with α-amylase, followed by gluco- and β-amylases. Temperature increase enhanced glucoamylase reaction rate more drastically than other enzyme treatments. Final hydrolysis level with glucoamylase reached to 66.9%, close to 67.5% of α-amylolysis. The α-amylase-treated PSGs displayed the greatest pore size and ratio of cavity-to-granule diameters. Gelatinization onset temperatures of PSGs increased to 72.1 (α-), 68.7 (β-), and 68.1°C (gluco-amylolysis) after 8 h; enthalpy changes of β- and gluco-amylase-treated PSGs increased to 13.4, and 13.1 J/g but α-amylase-treated one showed slightly reduced value of 8.5 J/g. Water holding capacities of PSGs were 209.7 (α-), 94.6 (β-), and 133.8% (gluco-amylolysis), and the untreated control had 89.1%; oil holding capacities of them showed 304.5, 182.7, and 211.5%, respectively, while the untreated control had 161.8%. Thus, enzyme types and their reaction conditions can be applied to generate desirable cavity and pore sizes in starch granules. This biocatalytic approach could contribute to develop tailor-made PSGs with distinct internal structure for specific uses in wide range of food, pharmaceutical and other industrial applications.
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Affiliation(s)
- Yi-seul Jung
- Department of Food Science and Biotechnology, and Carbohydrate Bioproduct Research Center, Sejong University, Seoul, South Korea
| | - Byung-Hoo Lee
- Department of Food Science & Biotechnology, College of BioNano Technology, Gachon University, Sungnam, South Korea
| | - Sang-Ho Yoo
- Department of Food Science and Biotechnology, and Carbohydrate Bioproduct Research Center, Sejong University, Seoul, South Korea
- * E-mail:
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Mazaheri Tehrani M, Ehtiati A, Sharifi Azghandi S. Application of genetic algorithm to optimize extrusion condition for soy-based meat analogue texturization. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2017; 54:1119-1125. [PMID: 28416861 PMCID: PMC5380617 DOI: 10.1007/s13197-017-2524-9] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/15/2017] [Accepted: 01/31/2017] [Indexed: 10/20/2022]
Abstract
The aim of this study was to find the optimum extrusion process conditions for texturized soybean meal as a meat analogue for food formulations using genetic algorithm. The defatted soybean meal was replaced with whole soybean meal at 10% and extruded in the temperature range of 150-200 °C, screw speed of 270-300 rpm and 20-25% feed moisture content based on the Box-Behnken design. The barrel temperature effect was markedly greater than those of the feed moisture content and screw speed on the product functional properties and appearance. Higher temperatures led to a higher rehydration capacity, water and oil absorption capacity, however, it had a negative effect on the product brightness. It was found that the extrusion at lower moisture content improved soy protein functionality. Genetic algorithm technique was applied to find the best process conditions. The optimized process conditions were found to be the temperature of 198.8 °C, screw speed of 291 rpm and feed moisture content of 20.2%. Overall, the whole soybean treatment was applicable to overcome the oil separation issue during extrusion and the process was optimized to produce texturized soy protein with the maximum attainable functionality.
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Affiliation(s)
- Mostafa Mazaheri Tehrani
- Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), PO Box 91775-1163, Mashhad, Iran
| | - Ahmad Ehtiati
- Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), PO Box 91775-1163, Mashhad, Iran
| | - Shadi Sharifi Azghandi
- Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), PO Box 91775-1163, Mashhad, Iran
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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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25
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Affiliation(s)
- Nesli Sozer
- VTT Technical Research Centre of Finland Ltd., Espoo, Finland
| | | | - Kaisa Poutanen
- VTT Technical Research Centre of Finland Ltd., Espoo, Finland
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26
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Influence of drying temperature on physico-chemical and techno-functional attributes of elephant foot yam (Amorphophallus paeoniifolius) var. Gajendra. FOOD BIOSCI 2016. [DOI: 10.1016/j.fbio.2016.07.004] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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27
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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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28
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Lucas-González R, Viuda-Martos M, Pérez-Alvarez JA, Fernández-López J. Antioxidant potential and quality characteristics of Mediterranean fruit-based extruded snacks. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13257] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Raquel Lucas-González
- IPOA-Research Group (UMH-1 and REVIV-Generalitat Valenciana); Departamento de Tecnología Agroalimentaria, Escuela Politécnica Superior de Orihuela; Universidad Miguel Hernández; Ctra. Beniel km. 3,2 Orihuela Alicante 03312 Spain
| | - Manuel Viuda-Martos
- IPOA-Research Group (UMH-1 and REVIV-Generalitat Valenciana); Departamento de Tecnología Agroalimentaria, Escuela Politécnica Superior de Orihuela; Universidad Miguel Hernández; Ctra. Beniel km. 3,2 Orihuela Alicante 03312 Spain
| | - José Angel Pérez-Alvarez
- IPOA-Research Group (UMH-1 and REVIV-Generalitat Valenciana); Departamento de Tecnología Agroalimentaria, Escuela Politécnica Superior de Orihuela; Universidad Miguel Hernández; Ctra. Beniel km. 3,2 Orihuela Alicante 03312 Spain
| | - Juana Fernández-López
- IPOA-Research Group (UMH-1 and REVIV-Generalitat Valenciana); Departamento de Tecnología Agroalimentaria, Escuela Politécnica Superior de Orihuela; Universidad Miguel Hernández; Ctra. Beniel km. 3,2 Orihuela Alicante 03312 Spain
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29
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Development of extruded fasting snacks by using vari rice, sweet potato and banana powder with applying response surface methodology. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2016. [DOI: 10.1007/s11694-016-9356-6] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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30
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Martin-Diana AB, Izquierdo N, Albertos I, Sanchez MS, Herrero A, Sanz MA, Rico D. Valorization of Carob's Germ and Seed Peel as Natural Antioxidant Ingredients in Gluten-Free Crackers. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12770] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Affiliation(s)
- Ana Belen Martin-Diana
- Agrarian Technological Institute of Castilla and Leon (ITACyL).; Ctra. Burgos Km 119, Finca Zamadueñas. 47071 Valladolid Spain
| | - Nuria Izquierdo
- Agrarian Technological Institute of Castilla and Leon (ITACyL).; Ctra. Burgos Km 119, Finca Zamadueñas. 47071 Valladolid Spain
- Department of Chemistry; University of Burgos; Plaza Misael Bañuelos s/n. 09001 Burgos Spain
| | - Irene Albertos
- Agrarian Technological Institute of Castilla and Leon (ITACyL).; Ctra. Burgos Km 119, Finca Zamadueñas. 47071 Valladolid Spain
| | - Maria S. Sanchez
- Department of Chemistry; University of Burgos; Plaza Misael Bañuelos s/n. 09001 Burgos Spain
| | - Ana Herrero
- Department of Mathematics and Computation; University of Burgos; Plaza Misael Bañuelos s/n. 09001 Burgos Spain
| | - Miguel A. Sanz
- Agrarian Technological Institute of Castilla and Leon (ITACyL).; Ctra. Burgos Km 119, Finca Zamadueñas. 47071 Valladolid Spain
| | - Daniel Rico
- Agrarian Technological Institute of Castilla and Leon (ITACyL).; Ctra. Burgos Km 119, Finca Zamadueñas. 47071 Valladolid Spain
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31
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Tahmasebi M, Labbafi M, Emam-Djomeh Z, Yarmand MS. Manufacturing the novel sausages with reduced quantity of meat and fat: The product development, formulation optimization, emulsion stability and textural characterization. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.12.011] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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32
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Effect of extrusion process on antinutritional factors and protein and starch digestibility of lentil splits. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.10.028] [Citation(s) in RCA: 92] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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33
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Ma Z, Boye JI, Swallow K, Malcolmson L, Simpson BK. Techno-functional characterization of salad dressing emulsions supplemented with pea, lentil and chickpea flours. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:837-47. [PMID: 25727063 DOI: 10.1002/jsfa.7156] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/27/2014] [Revised: 02/09/2015] [Accepted: 02/25/2015] [Indexed: 06/04/2023]
Abstract
BACKGROUND Salad dressings supplemented with pulse flours are novel products. A three-factor face-centered central composite design (CCD) was used to determine the effect of pulse flour concentration (3.5%, 7%, 10.5% w/w), egg yolk concentration (3%, 5%, 7% w/w) and oil concentration (20%, 35%, 50% w/w) on the rheological and color characteristics of salad dressings supplemented with pulse flours. RESULTS The consistency coefficient m, plateau modulus G(N)(0), recoverable strain Q(t) and color values were all affected by the concentrations of pulse flours used. Scanning electron microscopy showed that dressings with lower oil and egg yolk contents had a less densely packed network compared with dressings with higher oil and egg yolk contents. Sensory results were most promising for salad dressings supplemented with the whole green lentil, yellow pea with low flour content, and chickpea with high oil content. CONCLUSION This study should be useful for designing novel types of salad dressings to meet market requirements as well as helping to increase pulse consumption.
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Affiliation(s)
- Zhen Ma
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Shaanxi 710062, China
| | - Joyce I Boye
- Food Research and Development Centre, Agriculture and Agri-Food Canada, 3600 Casavant Blvd West, St. Hyacinthe, Quebec J2S 8E3, Canada
| | - Kevin Swallow
- Food Processing Development Centre, Alberta Agriculture, Food and Rural Development, Leduc, Alberta T9E 7C5, Canada
| | - Linda Malcolmson
- Canadian International Grains Institute, Winnipeg, Manitoba R3C 3G7, Canada
| | - Benjamin K Simpson
- Department of Food Science and Agricultural Chemistry, Macdonald Campus, McGill University, 21, 111 Lakeshore Road, Ste-Anne-de-Bellevue, Quebec H9X3V9, Canada
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34
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Flavonol profile of cactus fruits ( Opuntia ficus-indica ) enriched cereal-based extrudates: Authenticity and impact of extrusion. Food Res Int 2015; 78:442-447. [DOI: 10.1016/j.foodres.2015.08.019] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2015] [Revised: 08/13/2015] [Accepted: 08/15/2015] [Indexed: 11/30/2022]
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35
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Estrada-Girón Y, Martínez-Preciado AH, Michel CR, Soltero JFA. Characterization of Extruded Blends of Corn and Beans (Phaseolus Vulgaris) Cultivars: Peruano and Black-Querétaro under Different Extrusion Conditions. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2015. [DOI: 10.1080/10942912.2014.999862] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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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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37
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Bisharat GI, Katsavou ID, Panagiotou NM, Krokida MK, Maroulis ZB. Investigation of functional properties and color changes of corn extrudates enriched with broccoli or olive paste. FOOD SCI TECHNOL INT 2014; 21:613-30. [PMID: 25406135 DOI: 10.1177/1082013214559310] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2014] [Accepted: 10/17/2014] [Indexed: 11/16/2022]
Abstract
Following the tendency of replacing common food snacks with healthier food products, extruded snacks with corn flour and broccoli (4-10%) or olive paste (4-8%) were investigated in this study. The effect of material characteristics, including feed moisture content (14-19%), and broccoli or olive paste concentration, and extrusion conditions, including screw speed (150-250 r/min), and extrusion temperature (140-180 ℃), on the functional properties (water absorption index, water solubility index, and oil absorption index), as well as color change (ΔE) of the extruded snacks was studied. Regression analysis showed that screw speed did not significantly influence (p > 0.05) the properties. After mathematical modelling it was found that broccoli and olive paste concentration, as well as temperature increment, caused a decrease in water absorption index (minimum of 5.6 and 6.4 g/g sample, respectively) and an increase in water solubility index (maximum of 18.7 and 10.9 g/100 g sample, respectively), while feed moisture presented opposite tendency. Higher extrusion temperature led to an increment of oil absorption index (approximately to 1.2 and 1 mL/g sample) and decrement of color changes. Finally, feed moisture and broccoli concentration lowered oil absorption index and color of corn/broccoli extrudates, while olive paste concentration caused their increment.
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Affiliation(s)
- Ghassan I Bisharat
- Department of Chemical Engineering, Al-Hussein Bin Talal University, Jordan
| | - Ioanna D Katsavou
- School of Chemical Engineering, National Technical University of Athens, Greece
| | | | - Magdalini K Krokida
- School of Chemical Engineering, National Technical University of Athens, Greece
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38
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Antioxidant potential and quality characteristics of vegetable-enriched corn-based extruded snacks. Journal of Food Science and Technology 2014; 52:3986-4000. [PMID: 26139866 DOI: 10.1007/s13197-014-1519-z] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/12/2014] [Accepted: 08/11/2014] [Indexed: 10/24/2022]
Abstract
Phenolic content, antioxidant activity and sensory characteristics of vegetable-enriched extrudates were investigated as a result of extrusion conditions, including extrusion temperature (140-180 °C), screw rotation speed (150-250 rpm) and feed moisture content (14-19 % w.b.). Broccoli flour and olive paste was used in mixtures with corn flour at a ratio of 4 to 10 % (broccoli/corn) and 4 to 8 % (olive paste/corn). A simple power model was developed for the prediction of phenolic content and antioxidant activity of extrudates by extrusion conditions and feed composition. Phenolic content and antioxidant activity of broccoli enriched extrudates increased with extrusion temperature and broccoli addition and decreased with feed moisture content. The antioxidant activity of olive paste extrudates increased with material ratio and decreased with feed moisture content and screw rotation. Sensory porosity, homogenous structure, crispness, cohesiveness and melting decreased with feed moisture content, while the latter increased the mealy flavor and hardness of extrudates. Acceptable snacks containing broccoli flour or olive paste can be produced by selecting the appropriate process conditions.
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39
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Effect of banana flour, screw speed and temperature on extrusion behaviour of corn extrudates. Journal of Food Science and Technology 2014; 52:4276-85. [PMID: 26139892 DOI: 10.1007/s13197-014-1524-2] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/12/2014] [Accepted: 08/13/2014] [Indexed: 10/24/2022]
Abstract
Effect of extrusion parameters (banana flour, screw speed, extrusion temperature) on extrusion behaviour of corn grit extrudates were studied. Second order quadratic equations for extrusion properties as function of banana flour (BF), screwspeed (SS) and extrusion temperature (ET) were computed. BF had predominant effect on the Hunter color (L*, a*, b*) parameters of the extrudates. Addition of BF resulted in corn extrudates with higher L* and lower a* and b* values. Higher ET resulted in dark colored extrudates with lower L* and a* value. Higher SS enhanced the lightness of the extrudates. Expansion of the extrudates increased with increase in the level of BF and ET. WAI of the extrudates decreased with BF whereas increased with SS. However, reversed effect of BF and SS on WSI was observed. Flextural strength of the extrudates increased with increase in SS followed by BF and ET. The addition of BF and higher ET resulted in extrudates with higher oil uptake.
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40
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Effect of Frying Time and Temperature on the Functional Properties of Carrot Pomace, Pulse Powder and Rice Flour–Based Extrudates. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2014. [DOI: 10.1515/ijfe-2012-0044] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
The extrudates prepared under the optimized conditions of flour proportion (rice flour, pulse powder and carrot pomace), moisture content, screw speed and die temperature, were fried at temperatures of 170, 180, 190 and 200°C and for a time of 5, 10 and 15 s. Based on sensory characteristics, the selected product was stored for a period of 6 months in metalized polypropylene and evaluated for free fatty acid, peroxide value, hardness, crispiness, colour and beta carotene. The increase in colour L-values, b-values, oil absorption and decrease in colour a-values in carrot pomace–based rice extrudates was observed with the increase in frying temperature and time. The product obtained at 180°C for 15 s was rated better. The decrease in free fatty acid, colour L-values, b-values, crispiness and beta carotene and increase in peroxide value, hardness and colour a-values in carrot pomace–based rice extrudates was observed with the increase in storage period. However, the quantitative change in attributes suggested the acceptability of the product even after the storage of 6 month.
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41
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Influence of germination and extrusion with CO2 injection on physicochemical properties of wheat extrudates. Food Chem 2014; 143:122-31. [DOI: 10.1016/j.foodchem.2013.07.102] [Citation(s) in RCA: 38] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2013] [Revised: 07/02/2013] [Accepted: 07/20/2013] [Indexed: 11/20/2022]
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42
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Gumul D, Ziobro R, Zięba T, Rój E. Physicochemical Characteristics of Cereal Extrudates with Different Levels of Defatted Blackcurrant Seeds. J FOOD QUALITY 2013. [DOI: 10.1111/jfq.12059] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022] Open
Affiliation(s)
- Dorota Gumul
- Department of Carbohydrate Technology; University of Agriculture; Balicka 122 Kraków 30-149 Poland
| | - Rafał Ziobro
- Department of Carbohydrate Technology; University of Agriculture; Balicka 122 Kraków 30-149 Poland
| | - Tomasz Zięba
- Department of Food Storage and Technology; University of Environmental and Life Sciences; Wrocław Poland
| | - Edward Rój
- Supercritical Extraction Department; Fertilizers Research Institute; Puławy Poland
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43
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Onwulata CI, Tunick MH, Thomas-Gahring AE. Pasting and Extrusion Properties of Mixed Carbohydrate and Whey Protein Isolate Matrices. J FOOD PROCESS PRES 2013. [DOI: 10.1111/jfpp.12118] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Charles I. Onwulata
- Eastern Regional Research Center; U.S. Department of Agriculture, ARS; 600 E. Mermaid Lane Wyndmoor PA 19038
| | - Michael H. Tunick
- Eastern Regional Research Center; U.S. Department of Agriculture, ARS; 600 E. Mermaid Lane Wyndmoor PA 19038
| | - Audrey E. Thomas-Gahring
- Eastern Regional Research Center; U.S. Department of Agriculture, ARS; 600 E. Mermaid Lane Wyndmoor PA 19038
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44
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Physicochemical and antioxidant properties of extruded cornmeal with natural cocoa powder. Food Sci Biotechnol 2013. [DOI: 10.1007/s10068-013-0063-3] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022] Open
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45
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Devi NL, Shobha S, Tang X, Shaur SA, Dogan H, Alavi S. Development of protein-Rich Sorghum-Based Expanded Snacks Using Extrusion Technology. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2013. [DOI: 10.1080/10942912.2011.551865] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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46
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Dogan H, Gueven A, Hicsasmaz Z. Extrusion Cooking of Lentil Flour (Lens Culinaris–Red)–Corn Starch–Corn Oil Mixtures. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2013. [DOI: 10.1080/10942912.2011.551866] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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47
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Tremaine A, Schoenfuss T. Twin-Screw Extrusion Puffing of Nonfat Dry Milk and Starch - The Effects of Acid Addition, Fluid Addition Rate and Nonfat Dry Milk Concentration on Extruded Products. J FOOD PROCESS PRES 2012. [DOI: 10.1111/j.1745-4549.2012.00769.x] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- A. Tremaine
- Department of Food Science and Nutrition; University of Minnesota; 1334 Eckles Avenue Saint Paul MN 55108
| | - T.C. Schoenfuss
- Department of Food Science and Nutrition; University of Minnesota; 1334 Eckles Avenue Saint Paul MN 55108
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48
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Seth D, Rajamanickam G. Development of extruded snacks using soy, sorghum, millet and rice blend - A response surface methodology approach. Int J Food Sci Technol 2012. [DOI: 10.1111/j.1365-2621.2012.03001.x] [Citation(s) in RCA: 44] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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49
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Sharma P, Gujral HS. Extrusion of Hulled Barley Affecting β-Glucan and Properties of Extrudates. FOOD BIOPROCESS TECH 2012. [DOI: 10.1007/s11947-011-0777-2] [Citation(s) in RCA: 50] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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50
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Oikonomou NA, Krokida MK. Literature Data Compilation of WAI and WSI of Extrudate Food Products. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2011. [DOI: 10.1080/10942910903160422] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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