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Li X, Manickavasagan A, Lim LT. Reduction of antinutrients and off-flavour in kidney bean flour by acidic and alkaline reactive extrusion. Food Res Int 2024; 192:114832. [PMID: 39147520 DOI: 10.1016/j.foodres.2024.114832] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2024] [Revised: 07/19/2024] [Accepted: 07/21/2024] [Indexed: 08/17/2024]
Abstract
The presence of antinutrients and undesirable flavours in kidney bean flour poses challenges to consumer acceptance. Although extrusion can mitigate antinutrients to some extent, its impact on reducing beany flavour in bean flour remains underexplored. This study investigated the effects of injecting acetic acid or sodium carbonate solutions at three concentration levels (0.05, 0.1, 0.15 mol/L), in conjunction with three temperature profiles (40/60/80/80/90, 40/60/80/90/110, 50/70/90/110/130 °C) and two feed moisture levels (25, 30 %), on the removal of antinutrients (condensed tannins, trypsin inhibitor activity, phytic acid, raffinose family oligosaccharides) and reduction of volatile compounds that contribute to beany flavour in whole kidney bean flour. The results showed that all concentrations of acetic acid and sodium carbonate solutions effectively reduced condensed tannins compared to water, especially at 130 °C extrusion temperature. Introducing acetic acid and sodium carbonate solutions at a concentration of 0.15 mol/L led to 72 and 90 % reduction of total raffinose family oligosaccharide content, respectively, in contrast to the 17 % reduction observed with water alone. The incorporation of sodium carbonate solution reduced the total volatile compounds by 45-58 % as compared with water (23-33 %) and acetic acid (11-27 %). This reduction was primarily due to the reduction of aldehydes, alcohols, and aromatic hydrocarbons. These results indicate that injecting sodium carbonate solution during extrusion can effectively reduce antinutrients and beany flavour compounds in kidney bean flour.
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Affiliation(s)
- Xiang Li
- Department of Food Science, University of Guelph, Guelph, Ontario N1G 2W1, Canada
| | | | - Loong-Tak Lim
- Department of Food Science, University of Guelph, Guelph, Ontario N1G 2W1, Canada.
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2
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Cascone G, Oliviero M, Sorrentino L, Crescente G, Boscaino F, Sorrentino A, Volpe MG, Moccia S. Mild Approach for the Formulation of Chestnut Flour-Enriched Snacks: Influence of Processing Parameters on the Preservation of Bioactive Compounds of Raw Materials. Foods 2024; 13:2651. [PMID: 39272419 PMCID: PMC11394262 DOI: 10.3390/foods13172651] [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: 07/24/2024] [Revised: 08/20/2024] [Accepted: 08/21/2024] [Indexed: 09/15/2024] Open
Abstract
Third-generation snacks were developed from a triad of flours made up of chestnut, spelt, and chickpea flour. Optimal snack formulations and processing parameters have been established to ensure acceptable workability of the raw dough while protecting the bioactive components of the raw materials. The parameters examined were mixing time, speed, and temperature. The properties of the snack were evaluated by analyzing the expansion ratio, hardness, moisture content, and phenolic and volatile compounds. The optimal mixing conditions that ensure maximum expansion were a temperature of 30 °C, a speed of 30 rpm, and a time of 6 min. The results showed that the proper percentage of water and sodium bicarbonate was 35% and 2%, respectively, and that the developed snacks had an alveolar and homogeneous structure. The proposed approach brings several advantages, including the preservation of bioactive compounds during the production process. Furthermore, the mild operating conditions prevented the development of unwanted or unpleasant compounds, as confirmed by the analysis of volatile compounds. Therefore, this study opens new perspectives in the food industry, satisfying the growing demand for functional products and healthy snacks.
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Affiliation(s)
- Giovanni Cascone
- National Research Council, Institute of Food Sciences, 83100 Avellino, Italy
- National Agency for New Technologies, Energy and Sustainable Economic Development, 80055 Portici, Italy
| | - Maria Oliviero
- National Research Council, Institute of Polymers, Composites and Biomaterials, 80055 Portici, Italy
| | - Luigi Sorrentino
- National Research Council, Institute of Polymers, Composites and Biomaterials, 80055 Portici, Italy
| | | | - Floriana Boscaino
- National Research Council, Institute of Food Sciences, 83100 Avellino, Italy
| | - Andrea Sorrentino
- National Research Council, Institute of Polymers, Composites and Biomaterials, 80055 Portici, Italy
| | - Maria Grazia Volpe
- National Research Council, Institute of Food Sciences, 83100 Avellino, Italy
| | - Stefania Moccia
- National Research Council, Institute of Food Sciences, 83100 Avellino, Italy
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3
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Sampaio UM, da Silva MF, Goldbeck R, Clerici MTPS. Technological and prebiotic aspects of young bamboo culm flour (Dendrocalamus latiflorus) combined with rice flour to produce healthy extruded products. Food Res Int 2023; 165:112482. [PMID: 36869495 DOI: 10.1016/j.foodres.2023.112482] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2022] [Revised: 01/06/2023] [Accepted: 01/11/2023] [Indexed: 01/18/2023]
Abstract
Young bamboo culm flour (YBCF) has proved to be a healthy and sustainable ingredient, due to its high fiber content and high yield of bamboo crops. The present study evaluated the effects of YBCF from Dendrocalamus latiflorus on the physicochemical, technological properties and prebiotic activity of rice-based extrudates aiming to expand its application. The extrudates were produced in a twin-screw extruder with different RF:YBCF concentrations (100:0; 95:5, 90:10, and 85:15 %). During the process, the specific mechanical energy increased as YBCF content increased because of the high shear favored by YBCF particles. With increasing RF replacement by YBCF, the extruded products presented a significant (p < 0.05, by the Scott-Knott test) increase in hardness (57.37 to 82.01 N) and water solubility index (12.80 to 34.10 %), as well as a decrease in color luminosity (L*=85.49 to 82.83), expansion index (2.68 to 1.99), and pasting properties. In addition, all extrudate samples presented bifidogenic activity. Therefore, YBCF exhibited attractive technological properties and can be used as an ingredient in the production of healthy and sustainable extruded products.
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Affiliation(s)
- Ulliana Marques Sampaio
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Cidade Universitária Zeferino Vaz, 80th Monteiro Lobato Street, CEP 13.083-870, Campinas, São Paulo, Brazil.
| | - Marcos Fellipe da Silva
- Bioprocess and Metabolic Engineering Laboratory, Department Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP) - Cidade Universitária Zeferino Vaz, 80th Monteiro Lobato Street, 13.083-862, Campinas, São Paulo, Brazil
| | - Rosana Goldbeck
- Bioprocess and Metabolic Engineering Laboratory, Department Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP) - Cidade Universitária Zeferino Vaz, 80th Monteiro Lobato Street, 13.083-862, Campinas, São Paulo, Brazil
| | - Maria Teresa Pedrosa Silva Clerici
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Cidade Universitária Zeferino Vaz, 80th Monteiro Lobato Street, CEP 13.083-870, Campinas, São Paulo, Brazil.
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4
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Zhang F, Yang B, Zhang M, Qi J, Xu X, Xiong G. Influence of sodium bicarbonate and moisture content on physicochemical properties of chicken-based extrudate by twin-screw extruder. Food Chem 2023; 402:134313. [DOI: 10.1016/j.foodchem.2022.134313] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2022] [Revised: 08/16/2022] [Accepted: 09/15/2022] [Indexed: 10/14/2022]
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5
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Hoyos-Concha JL, Villada-Castillo HS, Roa-Acosta DF, Fernández-Quintero A, Ortega-Toro R. Extrusion parameters and physical transformations of an extrudate for fish: Effect of the addition of hydrolyzed protein flour from by-products of Oncorhynchus mykiss. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2023. [DOI: 10.3389/fsufs.2022.1077274] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023] Open
Abstract
IntroductionThe food industries play a fundamental role in feeding for the functions of animal metabolism. Fish feed extrusion cooking includes process-independent factors such as temperature (°C), screw speed (RPM), throughput, feed, and moisture content that influence the final product's nutritional value and physical properties. The evidence suggests that the application of hydrolyzed protein flour (HPH) is a crucial step for the techno-functional properties of the product. Therefore, this work aimed to study the effect of hydrolyzed protein meal from silage of trout (Oncorhynchus mykiss) on the parameters of the extrusion system and their physical transformations.MethodsIn this study, the influence of hydrolyzed protein meals ranges between 10 and 30% as a substitute for fish meals. The physical properties of the extrudate were monitored, evaluating the hardness, durability, buoyancy, expansion index, and apparent density.ResultsConsistent with this, parameters such as feed composition, screw speed, moisture content, and extrusion process affected the composition and properties of the final product.DiscussionThe physical properties indicated that the hydrolyzed protein flour presented cohesiveness and decreased the mean retention time in the extruder barrel and the specific mechanical energy (SME). Hydrolyzed protein flour during the extrusion process produces pellets with high durability and low hardness due to the high porosity presented, which allows for obtaining nutritional characteristics in the extruded product.
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6
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Encapsulation of ascorbyl palmitate in corn starch matrix by extrusion cooking: Release behavior and antioxidant activity. Food Chem 2023; 399:133981. [DOI: 10.1016/j.foodchem.2022.133981] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2022] [Revised: 08/08/2022] [Accepted: 08/17/2022] [Indexed: 11/24/2022]
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7
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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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Yadav GP, Dalbhagat CG, Mishra HN. Effects of extrusion process parameters on cooking characteristics and physicochemical, textural, thermal, pasting, microstructure, and nutritional properties of
millet‐based
extruded products: A review. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14106] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
- Gorenand Prasad Yadav
- Agricultural and Food Engineering Department Indian Institute of Technology Kharagpur Kharagpur West Bengal India
| | - Chandrakant Genu Dalbhagat
- Agricultural and Food Engineering Department Indian Institute of Technology Kharagpur Kharagpur West Bengal India
| | - Hari Niwas Mishra
- Agricultural and Food Engineering Department Indian Institute of Technology Kharagpur Kharagpur West Bengal India
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9
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Baller MA, Pacheco PDG, Vitta-Takahashi A, Putarov TC, Vasconcellos RS, Carciofi AC. Effects of thermal energy on extrusion characteristics, digestibility and palatability of a dry pet food for cats. J Anim Physiol Anim Nutr (Berl) 2021; 105 Suppl 1:76-90. [PMID: 34622485 DOI: 10.1111/jpn.13606] [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: 11/19/2020] [Revised: 04/11/2021] [Accepted: 06/23/2021] [Indexed: 11/30/2022]
Abstract
The influence of specific thermal energy (STE) applications on extruder preconditioner was evaluated in a dry food for cats. In the first study, six STE applications were tested with mass temperatures of 45°C, 55°C, 65°C, 75°C, 85°C and 95°C. The extrusion parameters, starch gelatinization and kibble formation were evaluated. Diets were given to cats to evaluate digestibility, faecal characteristics and palatability. In the second experiment, three treatments were compared: low STE-a preconditioner temperature of 45°C (L STE); high STE-a preconditioner temperature of 95°C (H STE); high STE (preconditioner temperature of 95°C) combined with an increase in the mass flow rate to obtain a motor amperage similar to that of the L STE (H STEflow ). Data were analysed by polynomial contrasts (Experiment 1) or Tukey's test (Experiment 2; p < 0.05). An increase in STE reduced motor amperage, mass pressure and specific mechanical energy (SME) implementation (p < 0.001) and increased total specific energy (TSE) and mass temperature (p < 0.01). The increase in STE induced greater kibble expansion and starch gelatinization (p < 0.001). No changes in apparent nutrient digestibility or faeces characteristics were observed (p > 0.05). Lower STE and starch gelatinization induced higher butyrate and total volatile fatty acid (VFA) contents in faeces (p < 0.01). Cats showed greatest preference for the formulation with the highest STE (p < 0.01). In the second experiment, when the motor amperage was increased in the H STEflow treatment to a value similar to that of the L STE, the mass flow rate increased 40%, and the electric energy consumption remained unchanged (p < 0.001), with gains observed for efficiency and cost. In conclusion, STE application is important for sufficient TSE implementation, enhancing kibble expansion, starch gelatinization, cat preferences for food, extruder productivity and reducing SME application. Foods with lower starch gelatinization lead to increased VFA in faeces, with possible implications for gut health.
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Affiliation(s)
- Mayara Aline Baller
- College of Agrarian and Veterinarian Sciences (FCAV), São Paulo State University (UNESP), Jaboticabal, Brazil
| | | | - Amanda Vitta-Takahashi
- College of Agrarian and Veterinarian Sciences (FCAV), São Paulo State University (UNESP), Jaboticabal, Brazil
| | - Thaila Cristina Putarov
- College of Agrarian and Veterinarian Sciences (FCAV), São Paulo State University (UNESP), Jaboticabal, Brazil
| | | | - Aulus Cavalieri Carciofi
- College of Agrarian and Veterinarian Sciences (FCAV), São Paulo State University (UNESP), Jaboticabal, Brazil
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10
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Jabeen A, Naik HR, Jan N, Hussain SZ, Shafi F, Amin T. Numerical optimization of process parameters of water chestnut flour incorporated corn‐based extrudates: Characterizing physicochemical, nutraceutical, and storage stability of the developed product. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15569] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Abida Jabeen
- Division of Food Science and Technology Sher‐e‐Kashmir University of Agricultural Sciences and Technology of Kashmir Srinagar India
| | - Haroon Rashid Naik
- Division of Food Science and Technology Sher‐e‐Kashmir University of Agricultural Sciences and Technology of Kashmir Srinagar India
| | - Nusrat Jan
- Division of Food Science and Technology Sher‐e‐Kashmir University of Agricultural Sciences and Technology of Kashmir Srinagar India
| | - Syed Zameer Hussain
- Division of Food Science and Technology Sher‐e‐Kashmir University of Agricultural Sciences and Technology of Kashmir Srinagar India
| | - Fauzia Shafi
- Division of Basic Sciences and Humanities Sher‐e‐Kashmir University of Agricultural Sciences and Technology of Kashmir Srinagar India
| | - Tawheed Amin
- Division of Food Science and Technology Sher‐e‐Kashmir University of Agricultural Sciences and Technology of Kashmir Srinagar India
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11
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Okafor CA, Falade KO. Nutritional, physicochemical, and sensory characteristics of extruded Bambara groundnut (
Vigna subterranea
)‐based ready‐to‐eat breakfast cereal. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15347] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Chidinma A. Okafor
- Department of Biological Sciences Godfrey Okoye University Enugu Nigeria
| | - Kolawole O. Falade
- Department of Food Technology University of Ibadan Ibadan Nigeria
- Department of Food Science and Technology Kwame Nkrumah University of Science and Technology Kumasi Ghana
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12
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Saha S, Jha S, Tiwari A, Jayapalan S, Roy A. Considerations for improvising fortified extruded rice products. J Food Sci 2021; 86:1180-1200. [PMID: 33682943 DOI: 10.1111/1750-3841.15656] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2020] [Revised: 12/26/2020] [Accepted: 01/24/2021] [Indexed: 11/30/2022]
Abstract
Micronutrient fortification of rice by extrusion is an effective strategy to enhance micronutrient levels within rice-consuming individuals. The success of extrusion-based fortification is associated with micronutrient retention, enhanced bioavailability, low postprocessing losses, prolonged storage stability, and minimal sensory changes. The success of an optimally fortified product is primarily reliant upon the compositional considerations, but many attributes of extrudates can be indebted to the processing parameters too. Hence, an exhaustive investigation of this technology has been taken-up here, emphasizing on the compositional parameters in association with process parameters, which influence the final quality attributes like nutrient stability, bioavailability, and sensory properties. Based on these attributes of the end product, a collected data have been presented here to bring out the optimal compositional requirements. These together with cooking processes, extrusion process parameters, and storage conditions will enable formulate a product with enhanced sensory acceptance, better retention during cooking and storage, improved texture, and acceptable color. This review will thus help to optimize a need-based product, its quality, and enhance benefits of fortified extruded rice products.
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Affiliation(s)
- Sreyajit Saha
- Laboratory of Food Chemistry and Technology, Department of Chemical Engineering, Birla Institute of Technology Mesra, Ranchi, Jharkhand, 835215, India
| | - Shipra Jha
- Laboratory of Food Chemistry and Technology, Department of Chemical Engineering, Birla Institute of Technology Mesra, Ranchi, Jharkhand, 835215, India
| | - Amit Tiwari
- Laboratory of Food Chemistry and Technology, Department of Chemical Engineering, Birla Institute of Technology Mesra, Ranchi, Jharkhand, 835215, India
| | - Sudeepan Jayapalan
- Laboratory of Food Chemistry and Technology, Department of Chemical Engineering, Birla Institute of Technology Mesra, Ranchi, Jharkhand, 835215, India
| | - Anupam Roy
- Laboratory of Food Chemistry and Technology, Department of Chemical Engineering, Birla Institute of Technology Mesra, Ranchi, Jharkhand, 835215, India
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13
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Wafula NW, Omwamba M, Mahungu SM. Feed rate, water addition rate and mixture composition nexus role on alterations of nutritional properties in extrusion of composites containing rice (
Oryza sativa
), sorghum [
Sorghum bicolor
), and bamboo (
Yushania alpina
) shoots. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15063] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Nobert Wanjala Wafula
- Department of Dairy and Food Science and Technology Egerton University Egerton Kenya
| | - Mary Omwamba
- Department of Dairy and Food Science and Technology Egerton University Egerton Kenya
| | - Symon M. Mahungu
- Department of Dairy and Food Science and Technology Egerton University Egerton Kenya
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14
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Rangira I, Gu BJ, Ek P, Ganjyal GM. Pea starch exhibits good expansion characteristics under relatively lower temperatures during extrusion cooking. J Food Sci 2020; 85:3333-3344. [PMID: 32949029 DOI: 10.1111/1750-3841.15450] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2020] [Revised: 07/20/2020] [Accepted: 08/18/2020] [Indexed: 12/01/2022]
Abstract
Extrusion processing characteristics of pea starch were studied as impacted by various extrusion cooking processing variables, including, moisture content (15%, 17.5%, and 20% w.b.), temperature (120, 135, and 150 °C), and screw speed (150, 200, and 250 rpm), in a co-rotating twin-screw extruder. Physicochemical properties such as radial expansion ratio (ER), unit density (UD), water absorption index (WAI), and water solubility index (WSI) were measured. ER of the extrudates ranged between 2.52 and 3.63. These values of ER were significantly high, although relatively lower compared to the highest values reported in the literature for corn and rice extrudates. The UD values for all the extrudates ranged from 0.12 to 0.35 g/cm3 , WAI, and WSI values ranged from 10.98 to 12.10 g/g and from 0.12% to 7.73%, respectively. Both screw speed and moisture content had significant impacts on the ER (P < 0.01). The highest ER was observed for the extrusion cooking conditions of the lowest moisture content level (15%), lowest barrel temperature (120 °C), and lowest screw speed (150 rpm). The cross-sectional microstructure of the extrudates showed that the samples with a high ER had thick and elongated pores. The results of this study indicate that pea starch is a viable ingredient for making puffed extruded products. PRACTICAL APPLICATION: The food industry can utilize the information generated from this study in the development of extruded expanded food products with pea starch. The specific information related to process conditions can assist the food industry in determining the ideal conditions for extrusion cooking in the production.
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Affiliation(s)
- Irene Rangira
- All authors are with School of Food Science, Washington State University, Pullman, WA, 99164-6376, U.S.A
| | - Bon-Jae Gu
- All authors are with School of Food Science, Washington State University, Pullman, WA, 99164-6376, U.S.A
| | - Pichmony Ek
- All authors are with School of Food Science, Washington State University, Pullman, WA, 99164-6376, U.S.A
| | - Girish M Ganjyal
- All authors are with School of Food Science, Washington State University, Pullman, WA, 99164-6376, U.S.A
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15
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Dalbhagat CG, Mishra HN. Effects of extrusion process conditions on system parameters; physicochemical properties and cooking characteristics of extruded fortified rice kernels. J Cereal Sci 2019. [DOI: 10.1016/j.jcs.2019.05.016] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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16
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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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17
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Sun X, Yu C, Fu M, Wu D, Gao C, Feng X, Cheng W, Shen X, Tang X. Extruded whole buckwheat noodles: effects of processing variables on the degree of starch gelatinization, changes of nutritional components, cooking characteristics and in vitro starch digestibility. Food Funct 2019; 10:6362-6373. [DOI: 10.1039/c9fo01111k] [Citation(s) in RCA: 33] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The effects of processing variables on the degree of gelatinization (DG), changes of nutritional components, cooking characteristics and in vitro starch digestibility of extruded whole buckwheat noodles were investigated.
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Affiliation(s)
- Xuyang Sun
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing
- Nanjing University of Finance and Economics
- Nanjing 210023
- China
| | - Chen Yu
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing
- Nanjing University of Finance and Economics
- Nanjing 210023
- China
| | - Meixia Fu
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing
- Nanjing University of Finance and Economics
- Nanjing 210023
- China
| | - Di Wu
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing
- Nanjing University of Finance and Economics
- Nanjing 210023
- China
| | - Chengcheng Gao
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing
- Nanjing University of Finance and Economics
- Nanjing 210023
- China
| | - Xiao Feng
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing
- Nanjing University of Finance and Economics
- Nanjing 210023
- China
| | - Weiwei Cheng
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing
- Nanjing University of Finance and Economics
- Nanjing 210023
- China
| | - Xinchun Shen
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing
- Nanjing University of Finance and Economics
- Nanjing 210023
- China
| | - Xiaozhi Tang
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing
- Nanjing University of Finance and Economics
- Nanjing 210023
- China
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18
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Pacheco PD, Putarov TC, Baller MA, Peres FM, Loureiro BA, Carciofi AC. Thermal energy application on extrusion and nutritional characteristics of dog foods. Anim Feed Sci Technol 2018. [DOI: 10.1016/j.anifeedsci.2018.07.003] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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Kumar R, Xavier KM, Lekshmi M, Dhanabalan V, Thachil MT, Balange AK, Gudipati V. Development of functional extruded snacks by utilizing paste shrimp (Acetes spp.): process optimization and quality evaluation. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:2393-2401. [PMID: 29023810 DOI: 10.1002/jsfa.8731] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/10/2017] [Revised: 09/26/2017] [Accepted: 09/28/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND Functional extruded snacks were prepared using paste shrimp powder (Acetes spp.), which is rich in protein. The process variables required for the preparation of extruded snacks was optimized using response surface methodology. Extrusion temperature (130-144 °C), level of Acetes powder (100-200 g kg-1 ) and feed moisture (140-200 g kg-1 ) were selected as design variables, and expansion ratio, porosity, hardness, crispness and thiobarbituric acid reactive substance value were taken as the response variables. RESULTS Extrusion temperature significantly influenced all the response variables, while Acetes inclusion influenced all variables except porosity. Feed moisture content showed a significant quadratic effect on all responses and an interactive effect on expansion ratio and hardness. Shrimp powder incorporation increased the protein and mineral content of the final product. The extruded snack made with the combination of extrusion temperature 144.59 °C, feed moisture 178.5 g kg-1 and Acetes inclusion level 146.7 g kg-1 was found to be the best one based on sensory evaluation. CONCLUSION The study suggests that use of Acetes species for the development of extruded snacks will serve as a means of utilization of Acetes as well as being a rich source of proteins for human consumption, which would otherwise remain unexploited as a by-catch. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Raushan Kumar
- Department of Post-Harvest Technology, ICAR - Central Institute of Fisheries Education, Versova, Mumbai, Maharashtra, India
| | - Ka Martin Xavier
- Department of Post-Harvest Technology, ICAR - Central Institute of Fisheries Education, Versova, Mumbai, Maharashtra, India
| | - Manjusha Lekshmi
- Department of Post-Harvest Technology, ICAR - Central Institute of Fisheries Education, Versova, Mumbai, Maharashtra, India
| | - Vignaesh Dhanabalan
- Department of Post-Harvest Technology, ICAR - Central Institute of Fisheries Education, Versova, Mumbai, Maharashtra, India
| | - Madonna T Thachil
- Department of Post-Harvest Technology, ICAR - Central Institute of Fisheries Education, Versova, Mumbai, Maharashtra, India
| | - Amjad K Balange
- Department of Post-Harvest Technology, ICAR - Central Institute of Fisheries Education, Versova, Mumbai, Maharashtra, India
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20
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21
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Jafari M, Koocheki A, Milani E. Effect of extrusion cooking on chemical structure, morphology, crystallinity and thermal properties of sorghum flour extrudates. J Cereal Sci 2017. [DOI: 10.1016/j.jcs.2017.05.005] [Citation(s) in RCA: 54] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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22
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Oliveira LC, Barros JHT, Rosell CM, Steel CJ. Physical and thermal properties and X-ray diffraction of corn flour systems as affected by whole grain wheat flour and extrusion conditions. STARCH-STARKE 2017. [DOI: 10.1002/star.201600299] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Ludmilla C. Oliveira
- Department of Food Technology; School of Food Engineering; State University of Campinas; Campinas Sao Paulo Brazil
| | - Jefferson H. T. Barros
- Federal Institute of Acre (IFAC); Xapuri Acre Brazil
- São Paulo State University (Ibilce, UNESP); São José do Rio Preto São Paulo Brazil
| | - Cristina M. Rosell
- Institute of Agrochemistry and Food Technology (IATA/CSIC); Paterna Valencia Spain
| | - Caroline J. Steel
- Department of Food Technology; School of Food Engineering; State University of Campinas; Campinas Sao Paulo Brazil
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23
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Hashemi N, Mortazavi SA, Milani E, Tabatabai Yazdi F. Microstructural and textural properties of puffed snack prepared from partially deffated almond powder and corn flour. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13210] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Affiliation(s)
- Neda Hashemi
- Department of Food Science and Technology, Sabzevar Branch; Islamic Azad University; Sabzevar Iran
| | - Sayed Ali Mortazavi
- Department of Food Science and Technology Faculty of Agriculture; Ferdowsi University of Mashhad; Mashhad Iran
| | - Elnaz Milani
- Department of Food Processing; Academic Center for Education Culture and Research (ACECR); Mashhad Iran
| | - Farideh Tabatabai Yazdi
- Department of Food Science and Technology Faculty of Agriculture; Ferdowsi University of Mashhad; Mashhad Iran
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24
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Oliveira LC, Lima DCN, Bailoni MA, Risso EM, Schmiele M, Steel CJ, Chang YK. Physical Characteristics, Nutritional Quality, and Antioxidant Potential of Extrudates Produced with Polished Rice and Whole Red Bean Flours. Cereal Chem 2017. [DOI: 10.1094/cchem-05-16-0129-fi] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Ludmilla C. Oliveira
- University of Campinas, School of Food Engineering, Department of Food Technology, Campinas, SP, 13083-862, Brazil
| | - Diana C. N. Lima
- University of Campinas, School of Food Engineering, Department of Food Technology, Campinas, SP, 13083-862, Brazil
- Federal Center of Technological Education Celso Suckow da Fonseca (CEFET/RJ), Voluntários da Pátria, 30, Valença, RJ, 27600-000, Brazil
| | - Marcio A. Bailoni
- University of Campinas, School of Food Engineering, Department of Food Technology, Campinas, SP, 13083-862, Brazil
| | - Eder M. Risso
- University of Campinas, School of Food Engineering, Department of Food and Nutrition, Campinas, SP, 13083-862, Brazil
| | - Marcio Schmiele
- University of Campinas, School of Food Engineering, Department of Food Technology, Campinas, SP, 13083-862, Brazil
| | - Caroline J. Steel
- University of Campinas, School of Food Engineering, Department of Food Technology, Campinas, SP, 13083-862, Brazil
| | - Yoon K. Chang
- University of Campinas, School of Food Engineering, Department of Food Technology, Campinas, SP, 13083-862, Brazil
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25
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Replacing fishmeal with oilseed cakes in fish feed – A study on the influence of processing parameters on the extrusion behavior and quality properties of the feed pellets. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2016.07.006] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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26
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van der Sman RGM. Filler functionality in edible solid foams. Adv Colloid Interface Sci 2016; 231:23-35. [PMID: 27067462 DOI: 10.1016/j.cis.2016.03.003] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2015] [Revised: 03/12/2016] [Accepted: 03/13/2016] [Indexed: 11/16/2022]
Abstract
We review the functionality of particulate ingredients in edible brittle foams, such as expanded starchy snacks. In food science and industry there is not a complete awareness of the full functionality of these filler ingredients, which can be fibers, proteins, starch granules and whole grains. But, we show that much can be learned about that from the field of synthetic polymeric foams with (nano)fillers. For edible brittle foams the enhancement of mechanical strength by filler ingredients is less relevant compared to the additional functionalities such as 1) the promotion of bubble nucleation and 2) cell opening-which are much more relevant for the snack texture. The survey of particulate ingredients added to snack formulations shows that they cannot be viewed as inert fillers, because of their strong hygroscopic properties. Hence, these fillers will compete with starch for water, and that will modify the glass transition and boiling point, which are important factors for snack expansion. Filler properties can be modified via extrusion, but it is better if that processing step is decoupled from the subsequent processing steps as mixing and expansion. Several filler ingredients are also added because of their nutritional value, but can have adverse effect on snack expansion. These adverse effects can be reduced if the increase of nutritional value is decoupled from other filler functionality via compartmentalization using micropellets.
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Affiliation(s)
- R G M van der Sman
- Agrotechnology and Food Sciences Group, Wageningen University & Research, Netherlands.
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27
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Lourenço LFH, Tavares TS, Araujo EAF, Pena RS, Peixoto Joele MRS, Carvalho AV. Optimization of extrusion process to obtain shrimp snacks with rice grits and polished rice grains. CYTA - JOURNAL OF FOOD 2015. [DOI: 10.1080/19476337.2015.1114025] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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28
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Gulati P, Weier SA, Santra D, Subbiah J, Rose DJ. Effects of feed moisture and extruder screw speed and temperature on physical characteristics and antioxidant activity of extruded proso millet (Panicum miliaceum
) flour. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12974] [Citation(s) in RCA: 45] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Paridhi Gulati
- Department of Food Science & Technology; University of Nebraska; 1901 North 21st Street Lincoln NE 68588-6205 USA
| | - Steven A. Weier
- The Food Processing Center; University of Nebraska; 1901 North 21st Street Lincoln NE 68588-6205 USA
| | - Dipak Santra
- Panhandle Research and Extension Center; University of Nebraska; 1901 North 21st Street Lincoln NE 68588-6205 USA
| | - Jeyamkondan Subbiah
- Department of Biological Systems Engineering; University of Nebraska; 1901 North 21st Street Lincoln NE 68588-6205 USA
| | - Devin J. Rose
- Department of Food Science & Technology; University of Nebraska; 1901 North 21st Street Lincoln NE 68588-6205 USA
- Department of Agronomy & Horticulture; University of Nebraska; 1901 North 21st Street Lincoln NE 68588-6205 USA
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29
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Ruiz-Gutiérrez MG, Amaya-Guerra CA, Quintero-Ramos A, Pérez-Carrillo E, Ruiz-Anchondo TDJ, Báez-González JG, Meléndez-Pizarro CO. Effect of extrusion cooking on bioactive compounds in encapsulated red cactus pear powder. Molecules 2015; 20:8875-92. [PMID: 25993418 PMCID: PMC6272353 DOI: 10.3390/molecules20058875] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2015] [Accepted: 04/30/2015] [Indexed: 11/16/2022] Open
Abstract
Red cactus pear has significant antioxidant activity and potential as a colorant in food, due to the presence of betalains. However, the betalains are highly thermolabile, and their application in thermal process, as extrusion cooking, should be evaluated. The aim of this study was to evaluate the effect of extrusion conditions on the chemical components of red cactus pear encapsulated powder. Cornstarch and encapsulated powder (2.5% w/w) were mixed and processed by extrusion at different barrel temperatures (80, 100, 120, 140 °C) and screw speeds (225, 275, 325 rpm) using a twin-screw extruder. Mean residence time (trm), color (L*, a*, b*), antioxidant activity, total polyphenol, betacyanin, and betaxanthin contents were determined on extrudates, and pigment degradation reaction rate constants (k) and activation energies (Ea) were calculated. Increases in barrel temperature and screw speed decreased the trm, and this was associated with better retentions of antioxidant activity, total polyphenol, betalain contents. The betacyanins k values ranged the -0.0188 to -0.0206/s and for betaxanthins ranged of -0.0122 to -0.0167/s, while Ea values were 1.5888 to 6.1815 kJ/mol, respectively. The bioactive compounds retention suggests that encapsulated powder can be used as pigments and to provide antioxidant properties to extruded products.
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Affiliation(s)
- Martha G Ruiz-Gutiérrez
- Departamento de Investigación y Posgrado, Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua, Circuito Universitario s/n Campus Universitario 2, Chihuahua 31125, Mexico.
| | - Carlos A Amaya-Guerra
- Departamento de Investigación y Posgrado, Facultad de Ciencias Biológicas, Universidad Autónoma de Nuevo León, Ciudad Universitaria, San Nicolás de los Garza 66450, Mexico.
| | - Armando Quintero-Ramos
- Departamento de Investigación y Posgrado, Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua, Circuito Universitario s/n Campus Universitario 2, Chihuahua 31125, Mexico.
| | - Esther Pérez-Carrillo
- Centro de Biotecnología-FEMSA, Escuela de Ingenería y Ciencias, Tecnológico de Monterrey, Av. Eugenio Garza Sada 2501 Sur, Monterrey 64849, Mexico.
| | - Teresita de J Ruiz-Anchondo
- Facultad de Ciencias Agrotecnológicas, Universidad Autónoma de Chihuahua, Circuito Universitario s/n Campus Universitario 1, Chihuahua 31310, Mexico.
| | - Juan G Báez-González
- Departamento de Investigación y Posgrado, Facultad de Ciencias Biológicas, Universidad Autónoma de Nuevo León, Ciudad Universitaria, San Nicolás de los Garza 66450, Mexico.
| | - Carmen O Meléndez-Pizarro
- Departamento de Investigación y Posgrado, Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua, Circuito Universitario s/n Campus Universitario 2, Chihuahua 31125, Mexico.
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30
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Influence of extrusion on expansion, functional and digestibility properties of whole sweetpotato flour. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2014.06.016] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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31
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Kaur G, Sharma S, Singh B. Response Surface Analysis for Preparation of Modified Flours using Twin Screw Extrusion Cooking. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2014. [DOI: 10.1515/ijfe-2012-0112] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
Rice flour, wheat flour and flour in combination (rice:wheat::50:50) were used to prepare modified flour using co-rotating twin screw extruder. The effects of barrel temperature, feed moisture and screw speed on product responses (specific mechanical energy[SME], expansion ratio and bulk density) were studied using response surface methodology. Extrusion variables were barrel temperature (125, 150 and 175°C), moisture content (14, 16 and 18%) and screw speed (300, 400 and 500 rpm). Expansion ratio was directly affected by barrel temperature, whereas increase in temperature decreased SME and bulk density. Feed moisture had positive effect on bulk density only, i.e. it increased with increase in moisture. Increase in screw speed was directly related to SME and expansion ratio. The higher R2 values showed that the model developed for the response variables appeared adequate for predictive purposes.
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32
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Thachil MT, Subrato B, Chouksey MK, Gudipati V. Modeling the Inclusion of Fish Powder and Fish Oil into Extruded Snacks by Response Surface Methodology. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2014. [DOI: 10.1080/10498850.2013.826316] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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33
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Pankyamma V, Basu S, Bhadran SS, Chouksey MK, Gudipati V. Fish Oil-Fortified Extruded Snacks: Evaluation of Physical Properties and Oxidative Stability by Response Surface Methodology. J FOOD PROCESS ENG 2014. [DOI: 10.1111/jfpe.12091] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Viji Pankyamma
- Mumbai Research Centre of Central Institute of Fisheries Technology; Navi Mumbai India
| | - Subrata Basu
- Department of Fisheries Resources, Harvest and Post Harvest Management; Central Institute of Fisheries Education; Mumbai India
| | - Sofji Suryaprabha Bhadran
- Department of Fisheries Resources, Harvest and Post Harvest Management; Central Institute of Fisheries Education; Mumbai India
| | - Mithlesh Kumar Chouksey
- Department of Fisheries Resources, Harvest and Post Harvest Management; Central Institute of Fisheries Education; Mumbai India
| | - Venkateswharlu Gudipati
- Department of Fisheries Resources, Harvest and Post Harvest Management; Central Institute of Fisheries Education; Mumbai India
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34
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Singh B, Rachna, Hussain SZ, Sharma S. Response Surface Analysis and Process Optimization of Twin Screw Extrusion Cooking of Potato-Based Snacks. J FOOD PROCESS PRES 2014. [DOI: 10.1111/jfpp.12230] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Baljit Singh
- Department of Food Science and Technology; Punjab Agricultural University; Ludhiana 141004 India
| | - Rachna
- Department of Food Science and Technology; Punjab Agricultural University; Ludhiana 141004 India
| | - Syed Zameer Hussain
- Department of Post Harvest Technology; Sher-e-Kashmir University of Agricultural Science and Technology Kashmir; Srinagar Jammu and Kashmir India
| | - Savita Sharma
- Department of Food Science and Technology; Punjab Agricultural University; Ludhiana 141004 India
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35
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Shahmohammadi HR, Bakar J, Rahman RA, Adzhan NM. Studying the effects of nucleating agents on texture modification of puffed corn-fish snack. J Food Sci 2014; 79:E178-83. [PMID: 24410375 DOI: 10.1111/1750-3841.12324] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2013] [Accepted: 10/28/2013] [Indexed: 11/30/2022]
Abstract
To improve textural attributes of puffed corn-fish snack, the effects of 1%, 1.5%, and 2% of calcium carbonate, magnesium silicate (talc), sodium bicarbonate as well as 5% and 10% of wheat bran (as the nucleating materials) on textural attributes were studied. Sensory evaluation, bulk density, expansion ratio, maximum force, and count peaks were measured using the Kramer test. The results showed that all of the additives except bran significantly enhanced the texture. Among them, talc at 0.5% was the best to enhance the density and expansion ratio. Effects of using 0.5% talc on puffed corn-fish snack microstructure were studied using scanning electron microscopy. The average cell diameter of 109 ± 48 μm and cell numbers per square centimeter of 67.4 for talc-treated products were obtained, while for nontalc-treated extrudates, average cell diameter of 798 ± 361 μm and cell numbers per square centimeter of 13.9 were found. Incorporation of 0.5% w/w of magnesium silicate reduced (7-fold) the average cell diameter while increased (4-fold) the cell number.
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Affiliation(s)
- Hamid Reza Shahmohammadi
- Dept. of Food Technology, Faculty of Food Science and Technology, Univ. Putra Malaysia, 43400 Serdang, Selangor, Malaysia; Iranian Fish Research Organization, P.O. Box 14155-6116, Tehran, Iran
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36
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He T, Mo B, Huang J, Fan D, Zhang W, Wang L, Zhao J, Chen W, Zhang H. Twin-Screw Extrusion of Hairtail Surimi and Soy Protein Isolate Blends. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2014. [DOI: 10.3136/fstr.20.517] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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37
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Haritha D, Vijayalakshmi V, Gulla S. Development and evaluation of garlic incorporated ready-to-eat extruded snacks. Journal of Food Science and Technology 2012; 51:3425-31. [PMID: 26396341 DOI: 10.1007/s13197-012-0853-2] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/28/2012] [Accepted: 09/11/2012] [Indexed: 10/27/2022]
Abstract
The present study was carried out to develop and evaluate ready to eat extruded snacks incorporated with garlic powder at various levels (5 %, 10 %, 15 %, 20 %). The organoleptic evaluation was conducted for the developed products and the well accepted products were selected for further studies like physical properties and shelf life (stored at room temperature for 2 months). The organoleptic evaluation of the developed snacks revealed that 15 % and 20 % garlic incorporated snacks were not acceptable due to strong garlic flavor, therefore T1 (control), T2 (5 % garlic) and T3 ( 10 % garlic) were selected for further studies. The physical properties showed significant changes with incorporation of garlic powder at 0 %-10 % level. There was an increase in mass flow rate, tap density and bulk density but decrease in the water holding capacity, oil absorption capacity and expansion ratio. The water soluble index and moisture retention of the products showed the same values for all the three selected treatments. The products were packed by ordinary, nitrogen and vacuum packing and stored for 2 months. It was found that there was an increase in moisture content and microbial load, however the increase was within limits. The increase in the moisture content was low in nitrogen packed products where as the microbial load decreased with increase in the percentage of garlic incorporation. The nitrogen and vacuum packed products showed less microbial load than the ordinary packed products. Garlic powder can be incorporated at 5 and 10 % levels in ready-to-eat extruded snacks with well acceptability and can be stored for a period of 2 months with nitrogen packing as an effective packaging.
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Affiliation(s)
- D Haritha
- Department of Foods and Nutrition, College of HomeScience, Saifabad, Hyderabad, Andhra Pradesh India
| | - V Vijayalakshmi
- Department of Foods and Nutrition, College of HomeScience, Saifabad, Hyderabad, Andhra Pradesh India
| | - S Gulla
- Department of Foods and Nutrition, College of HomeScience, Saifabad, Hyderabad, Andhra Pradesh India ; Food Technology, University College of Technology, Osmania University, Hyderabad, India 500007
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38
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Rubilar M, Morales E, Contreras K, Ceballos C, Acevedo F, Villarroel M, Shene C. Development of a soup powder enriched with microencapsulated linseed oil as a source of omega-3 fatty acids. EUR J LIPID SCI TECH 2012. [DOI: 10.1002/ejlt.201100378] [Citation(s) in RCA: 55] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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39
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Starch–lipid complex formation during extrusion-cooking of model system (rice starch and oleic acid) and real food (rice starch and pistachio nut flour). Eur Food Res Technol 2012. [DOI: 10.1007/s00217-012-1662-6] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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40
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Pastor-Cavada E, Drago SR, González RJ, Juan R, Pastor JE, Alaiz M, Vioque J. Effects of the addition of wild legumes (Lathyrus annuus and Lathyrus clymenum) on the physical and nutritional properties of extruded products based on whole corn and brown rice. Food Chem 2011. [DOI: 10.1016/j.foodchem.2011.03.126] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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41
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Draganovic V, van der Goot AJ, Boom R, Jonkers J. Assessment of the effects of fish meal, wheat gluten, soy protein concentrate and feed moisture on extruder system parameters and the technical quality of fish feed. Anim Feed Sci Technol 2011. [DOI: 10.1016/j.anifeedsci.2011.03.004] [Citation(s) in RCA: 41] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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42
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Majumdar R, Venkateshw G, Roy A. Effect of Extrusion Variables on the Physico-Chemical Properties of Soyabean-Fish Based Ready-to-Eat Snacks. ACTA ACUST UNITED AC 2011. [DOI: 10.3923/aj.2011.23.27] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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43
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Shaviklo GR, Olafsdottir A, Sveinsdottir K, Thorkelsson G, Rafipour F. Quality characteristics and consumer acceptance of a high fish protein puffed corn-fish snack. Journal of Food Science and Technology 2010; 48:668-76. [PMID: 23572803 DOI: 10.1007/s13197-010-0191-1] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/17/2010] [Accepted: 11/22/2010] [Indexed: 10/18/2022]
Abstract
Corn snack fortified with 7% fish protein powder made from saithe (Pollachius Virens) surimi was selected by expert panel from industry for consumer studies in Iran and Iceland. They hedonically screened products with 3%, 5%, 7% and 9% fish protein powder. Snack containing 9% fish protein powder (FP) had significantly lower liking for odour, texture, flavour, and overall acceptability than the other three prototypes. Snacks fortified with 3%, 5%, and 7% FP had similar sensory attributes. Therefore, snack with the highest level of FP (7%) was selected for acceptance tests. It was seasoned with cheese powder, vegetable oil, salt, and colorant. The amount of protein, moisture, fat, ash and salt in fortified corn snack (FCS) was 12%, 2%, 31%, 3%, and 2% respectively. Consumers' acceptance was studied using a central location test method. Consumers were 6-16 years old children in two communities (Iceland and Iran). They liked FCS but Iranian children favoured it more than Icelandic children. Majority of parents of the participants expressed their willingness to choose this product when buying snacks.
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Affiliation(s)
- Gholam Reza Shaviklo
- Faculty of Food Science and Nutrition, University of Iceland, Sæmundargötu 2, 101 Reykjavik, Iceland ; Shilat (Iran Fisheries Organization), 250, West Fatemi, Tehran, Iran
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44
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Suksomboon A, Limroongreungrat K, Sangnark A, Thititumjariya K, Noomhorm A. Effect of extrusion conditions on the physicochemical properties of a snack made from purple rice (Hom Nil) and soybean flour blend. Int J Food Sci Technol 2010. [DOI: 10.1111/j.1365-2621.2010.02471.x] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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