1
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Luo S, Paliwal J, Koksel F. Nitrogen Gas-Assisted Extrusion for Improving the Physical Quality of Pea Protein-Enriched Corn Puffs with a Wide Range of Protein Contents. Foods 2024; 13:2411. [PMID: 39123602 PMCID: PMC11311776 DOI: 10.3390/foods13152411] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2024] [Revised: 07/22/2024] [Accepted: 07/27/2024] [Indexed: 08/12/2024] Open
Abstract
Blowing agent-assisted extrusion cooking is a novel processing technique that can alter the expansion of extruded snacks and, thus, enhance their physical appeal, such as texture. However, to this day, this technique has only been studied for ingredients with limited protein contents (<30%). In this study, protein-enriched snacks were extruded using nitrogen gas as a blowing agent at a wide protein range (0-50%) to better explore the potential of this technique in manufacturing high-protein snacks. The results showed that, with nitrogen gas injection, extrudate radial expansion was significantly (p < 0.05) improved at 10% and 40% protein, while extrudate density was significantly reduced at 30% and 50% protein. Nitrogen gas-injected extrudates, especially at 50% protein, exhibited improvements in texture, including a reduction in hardness and an increase in crispness. Collectively, this study showed the promising potential of nitrogen gas-assisted extrusion in improving the physical appeal of innovative healthy snacks at a high protein level (i.e., 50%).
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Affiliation(s)
- Siwen Luo
- Department of Food and Human Nutritional Sciences, University of Manitoba, Richardson Centre for Food Technology and Research, 196 Innovation Drive, Winnipeg, MB R3T 2N2, Canada;
| | - Jitendra Paliwal
- Department of Biosystems Engineering, University of Manitoba, E2-376, EITC, 75A Chancellor’s Circle, Winnipeg, MB R3T 2N2, Canada;
| | - Filiz Koksel
- Department of Food and Human Nutritional Sciences, University of Manitoba, Richardson Centre for Food Technology and Research, 196 Innovation Drive, Winnipeg, MB R3T 2N2, Canada;
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2
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Jha S, Sarkhel S, Saha S, Sahoo B, Kumari A, Chatterjee K, Mazumder PM, Sarkhel G, Mohan A, Roy A. Expanded porous-starch matrix as an alternative to porous starch granule: Present status, challenges, and future prospects. Food Res Int 2024; 175:113771. [PMID: 38129003 DOI: 10.1016/j.foodres.2023.113771] [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: 08/08/2023] [Revised: 11/10/2023] [Accepted: 11/22/2023] [Indexed: 12/23/2023]
Abstract
Exposing the hydrated-soft-starch matrix of intact grain or reconstituted flour dough to a high-temperature-short-time (HTST) leads to rapid vapor generation that facilitates high-pressure build-up in its elastic matrix linked to large deformation and expansion. The expanded starch matrix at high temperatures dries up quickly by flash vaporization of water, which causes loss of its structural flexibility and imparts a porous and rigid structure of the expanded porous starch matrix (EPSM). EPSM, with abundant pores in its construction, offers adsorptive effectiveness, solubility, swelling ability, mechanical strength, and thermal stability. It can be a sustainable and easy-to-construct alternative to porous starch (PS) in food and pharmaceutical applications. This review is a comparative study of PS and EPSM on their preparation methods, structure, and physicochemical properties, finding compatibility and addressing challenges in recommending EPSM as an alternative to PS in adsorbing, dispersing, stabilizing, and delivering active ingredients in a controlled and efficient way.
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Affiliation(s)
- Shipra Jha
- Laboratory of Applied Food Chemistry, Microbiology and Process Engineering, Centre for Food Engineering and Technology, Department of Chemical Engineering, Birla Institute of Technology - Mesra, Ranchi 835215, India
| | - Shubhajit Sarkhel
- Laboratory of Applied Food Chemistry, Microbiology and Process Engineering, Centre for Food Engineering and Technology, Department of Chemical Engineering, Birla Institute of Technology - Mesra, Ranchi 835215, India
| | - Sreyajit Saha
- Laboratory of Applied Food Chemistry, Microbiology and Process Engineering, Centre for Food Engineering and Technology, Department of Chemical Engineering, Birla Institute of Technology - Mesra, Ranchi 835215, India
| | - Bijendra Sahoo
- Laboratory of Applied Food Chemistry, Microbiology and Process Engineering, Centre for Food Engineering and Technology, Department of Chemical Engineering, Birla Institute of Technology - Mesra, Ranchi 835215, India
| | - Ankanksha Kumari
- Laboratory of Applied Food Chemistry, Microbiology and Process Engineering, Centre for Food Engineering and Technology, Department of Chemical Engineering, Birla Institute of Technology - Mesra, Ranchi 835215, India
| | - Kaberi Chatterjee
- Department of Pharmaceutical Sciences and Technology, Birla Institute of Technology - Mesra, Ranchi 835215, India
| | - Papiya Mitra Mazumder
- Department of Pharmaceutical Sciences and Technology, Birla Institute of Technology - Mesra, Ranchi 835215, India
| | - Gautam Sarkhel
- Laboratory of Applied Food Chemistry, Microbiology and Process Engineering, Centre for Food Engineering and Technology, Department of Chemical Engineering, Birla Institute of Technology - Mesra, Ranchi 835215, India
| | - Anand Mohan
- Department of Food Science & Technology, University of Georgia, Athens, GA 30602, USA
| | - Anupam Roy
- Laboratory of Applied Food Chemistry, Microbiology and Process Engineering, Centre for Food Engineering and Technology, Department of Chemical Engineering, Birla Institute of Technology - Mesra, Ranchi 835215, India.
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3
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Guillermic RM, Franczyk AJ, Kerhervé SO, House JD, Page JH, Koksel F. Characterization of the mechanical properties of high-moisture meat analogues using low-intensity ultrasound: Linking mechanical properties to textural and nutritional quality attributes. Food Res Int 2023; 173:113193. [PMID: 37803530 DOI: 10.1016/j.foodres.2023.113193] [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: 03/01/2023] [Revised: 06/25/2023] [Accepted: 06/27/2023] [Indexed: 10/08/2023]
Abstract
Plant-based meat analogues offer possible alternatives to meat consumption. However, many challenges remain to produce a palatable meat analogue as well as to understand the roles of different processing steps and ingredients on both the texture and nutritional properties of the final product. The goal of this paper is to help with addressing these challenges by using a low-intensity ultrasonic transmission technique, both online and 24 h after production, to investigate high-moisture meat analogues made from a blend of soy and wheat proteins. To understand the ultrasonic data in the context of traditional characterization methods, physical properties (meat analogue thickness, density, peak cutting force) and protein nutritional quality attributes of the meat analogues were also characterized separately. The ultrasonic velocity was found to decrease with the feed moisture content and to be strongly correlated (r = 0.97) with peak cutting force. This strong correlation extends over a wide range of moisture contents from 58% to 70%, with the velocity decreasing from about 1730 m/s to 1660 m/s over this range. The protein quality was high for all moistures, with the highest amino acid score and in vitro protein digestibility being observed for the highest moisture content treatment. The accuracy of the ultrasonic measurements was enhanced by the development of an innovative non-contact method, suitable for materials exhibiting low ultrasonic attenuation, to measure the meat analogue thickness ultrasonically and in a sanitary fashion - an advance that is potentially useful for online monitoring of production problems (e.g., extruder barrel-fill and cooling-die temperature issues). This study demonstrates, for the first time, the feasibility of using ultrasonic transmission techniques to measure both velocity and sample thickness simultaneously and provide information in real time during production that is well correlated with some textural and nutritional attributes of meat analogues.
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Affiliation(s)
- R-M Guillermic
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba R3T 2N2, Canada; Département de Sciences Mathématiques et Physique, Université de Saint-Boniface, Winnipeg, Manitoba R2H 0H7, Canada
| | - A J Franczyk
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba R3T 2N2, Canada
| | - S O Kerhervé
- Department of Physics and Astronomy, University of Manitoba, Winnipeg, Manitoba R3T 2N2, Canada
| | - J D House
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba R3T 2N2, Canada
| | - J H Page
- Department of Physics and Astronomy, University of Manitoba, Winnipeg, Manitoba R3T 2N2, Canada
| | - F Koksel
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba R3T 2N2, Canada.
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4
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Singh R, Sá AGA, Sharma S, Nadimi M, Paliwal J, House JD, Koksel F. Effects of Feed Moisture Content on the Physical and Nutritional Quality Attributes of Sunflower Meal-based High-Moisture Meat Analogues. FOOD BIOPROCESS TECH 2023; 17:1897-1913. [PMID: 38939448 PMCID: PMC11199254 DOI: 10.1007/s11947-023-03225-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2023] [Accepted: 10/06/2023] [Indexed: 06/29/2024]
Abstract
Adding value to food industry by-products, like sunflower meal (SFM), through their utilization as ingredients in new food products can improve sustainability of food systems. This research investigated extrusion cooking to produce high-moisture meat analogues (HMMAs) made from blends of soy protein isolate and expeller-pressed SFM. The effects of feed moisture content [FMC] (60, 65, and 70%, wet basis) and SFM concentration (37.5, 50, and 62.5%, total blend weight basis) on physical and protein nutritional quality attributes of HMMAs were investigated. The processing temperatures (including cooling die), screw speed and feed rate were kept constant at 60-80-115-125-50-25 °C (from feeder to the die end), 200 rpm and 0.5 kg/h (dry basis), respectively. An increase in SFM concentration and FMC significantly (p < 0.05) reduced the mechanical energy requirements for extrusion. Cutting strength and texture profile analysis of HMMAs indicated softer texture with increases in SFM and FMC. X-ray microcomputed tomography analysis revealed that the microstructure of the HMMAs at the centre and towards the surface was different and affected by SFM concentration and FMC. The in vitro-protein digestibility corrected amino acid score of the HMMAs ranged between 85 and 91% and did not show significant (p < 0.05) changes as a function of FMC or SFM concentration. HMMAs produced from 37.5% SFM at 70% FMC showed no deficiency in essential amino acids for all age categories except for infants, suggesting the high potential of SFM and soy protein blends for creating nutritious meat alternative products. Overall, this work provided valuable insights regarding the effects of soy protein replacement by SFM on the textural, microstructural and nutritional quality of HMMA applications, paving the way for value-addition to this underutilized food industry by-product.
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Affiliation(s)
- Ravinder Singh
- Department of Food and Human Nutritional Sciences, Richardson Centre for Food Technology and Research, University of Manitoba, Winnipeg, MB R3T 2N2 Canada
| | - Amanda Gomes Almeida Sá
- Department of Food and Human Nutritional Sciences, Richardson Centre for Food Technology and Research, University of Manitoba, Winnipeg, MB R3T 2N2 Canada
| | - Shubham Sharma
- Department of Biosystems Engineering, University of Manitoba, Winnipeg, MB R3T 5V6 Canada
| | - Mohammad Nadimi
- Department of Biosystems Engineering, University of Manitoba, Winnipeg, MB R3T 5V6 Canada
| | - Jitendra Paliwal
- Department of Biosystems Engineering, University of Manitoba, Winnipeg, MB R3T 5V6 Canada
| | - James D. House
- Department of Food and Human Nutritional Sciences, Richardson Centre for Food Technology and Research, University of Manitoba, Winnipeg, MB R3T 2N2 Canada
| | - Filiz Koksel
- Department of Food and Human Nutritional Sciences, Richardson Centre for Food Technology and Research, University of Manitoba, Winnipeg, MB R3T 2N2 Canada
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5
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Zink JI, Zeneli L, Windhab EJ. Micro-foaming of plant protein based meat analogues for tailored textural properties. Curr Res Food Sci 2023; 7:100580. [PMID: 37811484 PMCID: PMC10551840 DOI: 10.1016/j.crfs.2023.100580] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2023] [Revised: 08/13/2023] [Accepted: 08/28/2023] [Indexed: 10/10/2023] Open
Abstract
Meat-like foods based on plant protein sources are supposed to be a solution for a more sustainable sustenance of the world population while also having a great potential to reduce the impact on climate change. However, the transition from animal-based products to more climate-friendly alternatives can only be accomplished when consumers' acceptance of plant-based alternatives is high. This article introduces a novel micro-foaming process for texturized High-Moisture Meat Analogues (HMMA) conferring enhanced structural properties and a new way to tailor the mechanical, appearance and textural characteristics of such products. First, the impact of nitrogen injection and subsequent foaming on processing pressures, temperatures and mechanical energy were assessed using soy protein concentrate and injecting nitrogen fractions in a controlled manner in the range of 0 wt% to 0.3 wt% into the hot protein melt. Direct relationships between related extrusion parameters and properties of extruded HMMAs were established. Furthermore, optimized processing parameters for stable manufacturing conditions were identified. Secondly, so produced HMMA foams were systematically analyzed using colourimetry, texture analysis, X-ray micro-tomography (XRT) and by performing water and Preprint submitted to Innovative Food Science and Emerging Technologies June 17, 2023 oil absorption tests. These measurements revealed that perceived lightness, textural hardness, cohesiveness and overrun can be tailored by adapting the injected N2 concentrations provided that the gas holding capacity of the protein matrix is high enough. Moreover, the liquid absorption properties of the foamed HMMA were greatly optimized. XRT measurements showed that the porosity at the center of the extrudate strands was the highest. The largest porosity of 53% was achieved with 0.2 wt% N2 injection, whilst 0.3 wt% N2 lead to destructuration of the HMMA foam structure through limited gas dispersion and wall slip layer formation. The latter can, nonetheless, be improved by adapting the processing parameters. All in all, this novel extrusion microfoaming process opens new possibilities to enhance the structural properties of plant-based HMMA and ultimately, consumers' acceptance.
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Affiliation(s)
- Joël I. Zink
- Laboratory of Food Process Engineering, Department of Health Science and Technology, ETH Zurich, Schmelzbergstrasse 9, Zurich, 8092, Switzerland
| | - Liridon Zeneli
- Laboratory of Food Process Engineering, Department of Health Science and Technology, ETH Zurich, Schmelzbergstrasse 9, Zurich, 8092, Switzerland
| | - Erich J. Windhab
- Laboratory of Food Process Engineering, Department of Health Science and Technology, ETH Zurich, Schmelzbergstrasse 9, Zurich, 8092, Switzerland
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6
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He Y, Ye F, Zhang Z, Zou Y, Li S, Chen J, Zhao G. Unraveling the regulating mechanisms of moisture content in the puffing of sweet potato starch gel. Int J Biol Macromol 2023; 233:123490. [PMID: 36736983 DOI: 10.1016/j.ijbiomac.2023.123490] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2022] [Revised: 01/15/2023] [Accepted: 01/27/2023] [Indexed: 02/04/2023]
Abstract
Starch-based puffed crisps are a major group of popular snacks. In this work, the effects and underlying mechanisms of moisture content (MC) on the puffing of sweet potato starch gels were explored. The results showed that the gel with 12 % MC generated the highest puffing ratio (8.96), then followed by gels with 16 % MC (8.45) and 8 % MC (8.28). All starch gels presented a two-stage puffing pattern, but their evolutions with the heating temperature were highly dependent on the MC of gels. The relative puffing area percentages of gels with 8 % MC, 12 % MC and 16 % MC in the first (second) stages were 57.64 % (42.36 %), 60.66 % (39.34 %), and 18.36 % (81.64 %), respectively. The final pores in puffed products originated from the small water clusters that were regionalized in gel cells. The air cells started to expand as the gels with 8 % MC, 12 % MC and 16 % MC respectively reached the glass transition temperatures of 158.45 °C, 142.15 °C and 111.03 °C. The puffing was a joint consequence of the extensibility of cell walls and the pressure of water vapor in cells and the MC of the gels could regulate both of them. This study would facilitate the production of starch snacks with higher quality.
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Affiliation(s)
- Yonglin He
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Fayin Ye
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Zehua Zhang
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Yiyuan Zou
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Sheng Li
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Jia Chen
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Guohua Zhao
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China; Chongqing Engineering Research Center for Sweet Potato, Chongqing 400715, People's Republic of China.
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7
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Sinaki NY, Paliwal J, Koksel F. Enhancing the Techno-Functionality of Pea Flour by Air Injection-Assisted Extrusion at Different Temperatures and Flour Particle Sizes. Foods 2023; 12:foods12040889. [PMID: 36832963 PMCID: PMC9957081 DOI: 10.3390/foods12040889] [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: 01/25/2023] [Revised: 02/14/2023] [Accepted: 02/16/2023] [Indexed: 02/22/2023] Open
Abstract
Industrial applications of pulses in various food products depend on pulse flour techno-functionality. To manipulate the techno-functional properties of yellow pea flour, the effects of flour particle size (small vs. large), extrusion temperature profile (120, 140 and 160 °C at the die) and air injection pressure (0, 150 and 300 kPa) during extrusion cooking were investigated. Extrusion cooking caused the denaturation of proteins and gelatinization of starch in the flour, which induced changes in the techno-functionality of the extruded flour (i.e., increased water solubility, water binding capacity and cold viscosity and decreased emulsion capacity, emulsion stability, and trough and final viscosities). In general, the large particle size flour required less energy input to be extruded and had higher emulsion stability and trough and final viscosities compared to the small particle size flour. Overall, among all of the treatments studied, extrudates produced with air injection at 140 and 160 °C had higher emulsion capacity and emulsion stability, making them relatively better suited food ingredients for emulsified foods (e.g., sausages). The results indicated air injection's potential as a novel extrusion technique combined with modification of flour particle size distribution and extrusion processing conditions to effectively manipulate product techno-functionality and broaden the applications of pulse flours in the food industry.
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Affiliation(s)
- Nasibeh Y. Sinaki
- Department of Food and Human Nutritional Sciences, University of Manitoba, 250 Ellis Building, 13 Freedman Crescent, Winnipeg, MB R3T 2N2, Canada
| | - Jitendra Paliwal
- Department of Biosystems Engineering, University of Manitoba, E2-376, EITC, 75A Chancellor’s Circle, Winnipeg, MB R3T 2N2, Canada
| | - Filiz Koksel
- Department of Food and Human Nutritional Sciences, University of Manitoba, 250 Ellis Building, 13 Freedman Crescent, Winnipeg, MB R3T 2N2, Canada
- Correspondence:
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8
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Interaction of starch with some food macromolecules during the extrusion process and its effect on modulating physicochemical and digestible properties. A review. CARBOHYDRATE POLYMER TECHNOLOGIES AND APPLICATIONS 2023. [DOI: 10.1016/j.carpta.2023.100294] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/18/2023] Open
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9
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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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10
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Luo S, Koksel F. Application of physical blowing agents in extrusion cooking of protein enriched snacks: Effects on product expansion, microstructure, and texture. Trends Food Sci Technol 2023. [DOI: 10.1016/j.tifs.2023.01.012] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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11
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Optimization of Radio Frequency Explosion Puffing Parameters for the Production of Nutritious Snacks. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02942-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/02/2022]
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12
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Singh R, Yu CC, Chen GW, Chen CH, Sinaki NY, Lin J, Koksel F. Butterfly Pea Flower as a Novel Ingredient to Produce Antioxidant-Enriched Yellow Pea-Based Breakfast Cereals. Foods 2022; 11:3447. [PMID: 36360061 PMCID: PMC9657694 DOI: 10.3390/foods11213447] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2022] [Revised: 10/27/2022] [Accepted: 10/28/2022] [Indexed: 11/22/2022] Open
Abstract
Butterfly pea flower (BP) is a rich source of bioactive components and can potentially be utilized to produce appealing, wholesome foods. Antioxidant and dietary fiber-enriched breakfast cereals were produced by extrusion cooking using blends of BP and yellow pea flour (YP). BP was added to YP at 0%, 5% and 10% levels (w/w), respectively, and extruded at two temperature profiles with die temperatures of 130 and 150 °C. Incorporation of BP significantly (p < 0.05) improved the total phenolics content, antioxidant properties, and insoluble and total dietary fiber content of the extrudates, with 10% BP extrudates showing the highest values. At a die temperature of 150 °C, the extrudates had a higher expansion ratio, a lower dry hardness, and a higher dry crispiness as compared to those at 130 °C. The color of BP-incorporated extrudates was darker and bluer as compared to the no-BP extrudates. The 10% BP extrudates retained relatively more of their hardness, crispiness, and crunchiness after soaking, indicating a better bowl-life and, therefore, better suitability of this blend formula for breakfast cereal production. Overall, this research shows that healthier breakfast cereals with appealing color and relatively longer bowl-life can be produced using BP, making BP a potential novel ingredient for extrusion formulations.
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Affiliation(s)
- Ravinder Singh
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada
| | - Cheng-Chia Yu
- Department of Food Science, National Pingtung University of Science and Technology, Pingtung County 912301, Taiwan
| | - Guan-Wei Chen
- Department of Food Science, National Pingtung University of Science and Technology, Pingtung County 912301, Taiwan
| | - Ching-Hsueh Chen
- Department of Food Science, National Pingtung University of Science and Technology, Pingtung County 912301, Taiwan
| | - Nasibeh Y. Sinaki
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada
| | - Jenshinn Lin
- Department of Food Science, National Pingtung University of Science and Technology, Pingtung County 912301, Taiwan
| | - Filiz Koksel
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada
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13
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Li X, Guillermic R, Nadimi M, Paliwal J, Koksel F. Physical and microstructural quality of extruded snacks made from blends of barley and green lentil flours. Cereal Chem 2022. [DOI: 10.1002/cche.10574] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Xiang Li
- Department of Food and Human Nutritional SciencesUniversity of ManitobaWinnipegMBR3T 2N2Canada
| | - Reine‐Marie Guillermic
- Department of Food and Human Nutritional SciencesUniversity of ManitobaWinnipegMBR3T 2N2Canada
| | - Mohammad Nadimi
- Department of Biosystems EngineeringUniversity of ManitobaWinnipegMBR3T 2N2Canada
| | - Jitendra Paliwal
- Department of Biosystems EngineeringUniversity of ManitobaWinnipegMBR3T 2N2Canada
| | - Filiz Koksel
- Department of Food and Human Nutritional SciencesUniversity of ManitobaWinnipegMBR3T 2N2Canada
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14
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15
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Sinaki NY, Masatcioglu MT, Paliwal J, Koksel F. Development of Cellular High-Protein Foods: Third-Generation Yellow Pea and Red Lentil Puffed Snacks. Foods 2021; 11:38. [PMID: 35010164 PMCID: PMC8750491 DOI: 10.3390/foods11010038] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2021] [Revised: 12/09/2021] [Accepted: 12/14/2021] [Indexed: 02/07/2023] Open
Abstract
This study aimed to evaluate how extrusion cooking conditions and microwave heating play a role in enhancing physical and thermal properties of third-generation expanded cellular snacks made from yellow pea (YP) and red lentil (RL) flours for the first time. Increasing temperature and moisture content during extrusion resulted in darker, crunchier and crispier products with higher expansion index (EI). Microwave heating after extrusion led to an increase in cell size and porosity of YP and RL products when qualitatively compared to extrusion alone. Additionally, extrusion followed by microwave heating resulted in extensive damage to starch granular structure and complete denaturation of proteins. Using microwave heating, as a fast and inexpensive process, following partial cooking with extrusion was demonstrated to greatly improve the physical and thermal properties of YP and RL snacks. Microwave heating following mild extrusion, instead of severe extrusion cooking alone, can potentially benefit the development of high quality nutritionally-dense expanded cellular snacks made from pulse flours.
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Affiliation(s)
- Nasibeh Y. Sinaki
- Food and Human Nutritional Sciences Department, University of Manitoba, Winnipeg, MB R3T 2N2, Canada;
| | - Mustafa Tugrul Masatcioglu
- Food Engineering Department, Tayfur Sokmen Campus, Hatay Mustafa Kemal University, Antakya 31034, Turkey;
| | - Jitendra Paliwal
- Department of Biosystems Engineering, University of Manitoba, Winnipeg, MB R3T 2N2, Canada;
| | - Filiz Koksel
- Food and Human Nutritional Sciences Department, University of Manitoba, Winnipeg, MB R3T 2N2, Canada;
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16
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Wang C, Alavi S, Li Y, Dogan H. Influence of chickpea flour and yellow pea concentrate additive amount and in‐barrel moisture content on the physiochemical properties of extruded extrudates. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16233] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Chunyan Wang
- Food College Shenyang Agricultural University Shenyang PR China
| | - Sajid Alavi
- Department of Grain Science and Industry Kansas State University Manhattan Kansas USA
| | - Yonghui Li
- Department of Grain Science and Industry Kansas State University Manhattan Kansas USA
| | - Hulya Dogan
- Department of Grain Science and Industry Kansas State University Manhattan Kansas USA
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17
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Costantini M, Sabovics M, Galoburda R, Kince T, Straumite E, Summo C, Pasqualone A. Effect of Die Configuration on the Physico-Chemical Properties, Anti-Nutritional Compounds, and Sensory Features of Legume-Based Extruded Snacks. Foods 2021; 10:3015. [PMID: 34945566 PMCID: PMC8701229 DOI: 10.3390/foods10123015] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2021] [Revised: 11/15/2021] [Accepted: 12/01/2021] [Indexed: 12/20/2022] Open
Abstract
Legumes are not valued by all consumers, mostly due to the prolonged soaking and cooking process they require. This problem could be solved by preparing legume-based ready-to-eat snacks. In this study, the effect of two different dies (circular and star-shaped, with cross-sections of 19.6 and 35.9 mm2, respectively) on the physico-chemical properties, anti-nutritional compounds, and sensory features of extruded breakfast snacks was determined. Extruded products were obtained from 100% legume flours of red lentil, faba bean, brown pea, and common bean. The extrusion-cooking conditions were 2.5 g/s feed rate; 160 ± 1 °C die temperature; 16 ± 1 g/100 g feed moisture, and 230 rpm screw speed. Star-shaped extrudates showed a lower expansion ratio, degree of starch gelatinization, and water solubility index, as well as higher bulk density, hardness, crunchiness, and lightness (L*) values. The oligosaccharides showed non univocal variations by changing the die, whereas phytates did not vary at all. The extrudates from lentil flour (richer in fiber) were the least preferred by sensory panelists, due to their hard texture. However, the spherical extrudates were preferred over the star-shaped product. These results emphasize the possibility of improving the physico-chemical and sensory properties of legume extrudates by selecting a proper die.
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Affiliation(s)
- Michela Costantini
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/A, I-70126 Bari, Italy;
| | - Martins Sabovics
- Department of Food Technology, Latvia University of Life Sciences and Technologies, Rigas Iela 22, LV-3004 Jelgava, Latvia; (M.S.); (R.G.); (T.K.); (E.S.)
| | - Ruta Galoburda
- Department of Food Technology, Latvia University of Life Sciences and Technologies, Rigas Iela 22, LV-3004 Jelgava, Latvia; (M.S.); (R.G.); (T.K.); (E.S.)
| | - Tatjana Kince
- Department of Food Technology, Latvia University of Life Sciences and Technologies, Rigas Iela 22, LV-3004 Jelgava, Latvia; (M.S.); (R.G.); (T.K.); (E.S.)
| | - Evita Straumite
- Department of Food Technology, Latvia University of Life Sciences and Technologies, Rigas Iela 22, LV-3004 Jelgava, Latvia; (M.S.); (R.G.); (T.K.); (E.S.)
| | - Carmine Summo
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/A, I-70126 Bari, Italy;
| | - Antonella Pasqualone
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/A, I-70126 Bari, Italy;
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18
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Singh R, Koksel F. Effects of particle size distribution and processing conditions on the techno-functional properties of extruded soybean meal. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112321] [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]
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19
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Sinaki NY, Tulbek M, Koksel F. Oxidizing agent‐assisted extrusion cooking of yellow peas and the techno‐functionality of the resulting extrudate flours. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15797] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Nasibeh Y. Sinaki
- Food and Human Nutritional Sciences Department University of Manitoba Winnipeg MB Canada
| | - Mehmet Tulbek
- AGT Foods and Ingredients R&D Centre Saskatoon SK Canada
| | - Filiz Koksel
- Food and Human Nutritional Sciences Department University of Manitoba Winnipeg MB Canada
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20
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Zhou R, Mitra P, Melnychenko A, Rizvi SS. Quality attributes and rheological properties of novel high milk protein‐based extrudates made by supercritical fluid extrusion. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15003] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Ran Zhou
- College of Food Science and Technology Shanghai Ocean University Shanghai201306China
- State Key Laboratory of Dairy Biotechnology Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd. Shanghai200436China
- Institute of Food Science Cornell University Stocking Hall Ithaca NY14853USA
| | - Pranabendu Mitra
- Department of Food and Nutrition University of Wisconsin‐Stout Menomonie WI54751USA
| | - Andrew Melnychenko
- Institute of Food Science Cornell University Stocking Hall Ithaca NY14853USA
| | - Syed S.H. Rizvi
- Institute of Food Science Cornell University Stocking Hall Ithaca NY14853USA
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21
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Guillermic RM, Aksoy EC, Aritan S, Erkinbaev C, Paliwal J, Koksel F. X-Ray microtomography imaging of red lentil puffed snacks: Processing conditions, microstructure and texture. Food Res Int 2020; 140:109996. [PMID: 33648230 DOI: 10.1016/j.foodres.2020.109996] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2020] [Revised: 11/27/2020] [Accepted: 12/09/2020] [Indexed: 10/22/2022]
Abstract
Red lentils have a great potential to be used as healthy ingredients in puffed snacks due to their excellent nutritional qualities. However, these types of ingredients with relatively higher protein and fiber content when compared to ingredients that are typically used for the manufacture of puffed foods (e.g., refined cereal flours/starches) result in inferior textural quality. Extrusion processing parameters such as screw speed, moisture content and injection pressure of a blowing agent can be manipulated to optimize the microstructure of an extrudate, and as a consequence the texture of the final puffed product. In this study, X-Ray microtomography imaging is used to characterize and quantify the detailed microstructure of red lentil extrudates. The results indicate that an increase in the injected pressure of the physical blowing agent could be correlated with a decrease in mean cell size and wall thickness, as well as an increase in the number of cells. Evidence of wall rupture with an increased screw speed is also visible, and that effect can be counterbalanced by a higher moisture content during processing. A large variation of the cell wall thickness inside an extrudate (which can induce a weaker cellular structure) as well as a larger cell size and higher amount of wall rupture, significantly reduce the hardness of extrudates. This novel effort to quantitatively characterize the microstructure of red lentil extrudates using X-Ray microtomography establishes that an optimal product texture could, in principle, be achieved by manipulating extrusion parameters to achieve the perfect snack texture.
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Affiliation(s)
- R-M Guillermic
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba R3T 2N2, Canada
| | - E C Aksoy
- Institute of Informatics, Hacettepe University, Ankara, Turkey
| | - S Aritan
- Institute of Informatics, Hacettepe University, Ankara, Turkey; Biomechanics Research Group, Faculty of Sports Sciences, Hacettepe University, Ankara, Turkey
| | - C Erkinbaev
- Department of Biosystems Engineering, University of Manitoba, Winnipeg, Manitoba R3T 2N2, Canada
| | - J Paliwal
- Department of Biosystems Engineering, University of Manitoba, Winnipeg, Manitoba R3T 2N2, Canada
| | - F Koksel
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba R3T 2N2, Canada.
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Luo S, Koksel F. Physical and technofunctional properties of yellow pea flour and bread crumb mixtures processed with low moisture extrusion cooking. J Food Sci 2020; 85:2688-2698. [PMID: 32856311 DOI: 10.1111/1750-3841.15385] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2020] [Revised: 06/03/2020] [Accepted: 06/22/2020] [Indexed: 12/23/2022]
Abstract
The potential utilization of yellow pea flour and bread crumb blends was investigated to generate nutritionally-dense extruded products with superior physical and/or technofunctional properties. Yellow pea flour mixed with bread crumb at different ratios were processed using low-moisture twin-screw extrusion cooking conditions to examine the effect of blending ratios and feed moisture contents on physical (that is, radial expansion index, extrudate density, microstructure, texture, and color) and technofunctional (that is, emulsifying capacity, emulsifying stability, water solubility [WS], water binding capacity [WBC], oil binding capacity [OBC], and pasting) properties of the final products. Compared to the two feed materials alone, samples produced with yellow pea flour and bread crumb blends showed lower hardness and higher crispiness. Moisture content (12% to 18%) was found to significantly affect physical and technofunctional properties. With an increase in feed moisture content from 12% to 18%, the WBC of the extrudates increased while the WS decreased. Extrudates produced with higher feed moisture content, and higher yellow pea flour content had higher setback viscosity. Among all formulas and feed moisture contents studied, extrudates produced with 50% yellow pea flour and 50% bread crumb at 12% feed moisture content had the highest radial expansion and bigger cells with thinner cell walls. This study has shown that incorporation of yellow pea flour and bread crumb in extrusion cooking process could be used to develop nutritionally-dense foods with improved physical and technofunctional properties.
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Affiliation(s)
- Siwen Luo
- Food and Human Nutritional Sciences Dept., Univ. of Manitoba, 250 Ellis Building, 13 Freedman Crescent, Winnipeg, MB, R3T 2N2, Canada
| | - Filiz Koksel
- Food and Human Nutritional Sciences Dept., Univ. of Manitoba, 250 Ellis Building, 13 Freedman Crescent, Winnipeg, MB, R3T 2N2, Canada
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23
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Yang JH, Tran TTT, Le VVM. Use of corn flour and polydextrose in fried extrudate making: Effects of polydextrose content in the blend and extrusion temperature on the product quality. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13438] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Jin Han Yang
- Department of Food TechnologyHo Chi Minh City University of Technology, Vietnam National University Systems ‐ Ho Chi Minh City (VNU‐HCM) Ho Chi Minh City Vietnam
| | - Thi Thu Tra Tran
- Department of Food TechnologyHo Chi Minh City University of Technology, Vietnam National University Systems ‐ Ho Chi Minh City (VNU‐HCM) Ho Chi Minh City Vietnam
| | - Van Viet Man Le
- Department of Food TechnologyHo Chi Minh City University of Technology, Vietnam National University Systems ‐ Ho Chi Minh City (VNU‐HCM) Ho Chi Minh City Vietnam
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24
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Pasqualone A, Costantini M, Coldea TE, Summo C. Use of Legumes in Extrusion Cooking: A Review. Foods 2020; 9:E958. [PMID: 32698316 PMCID: PMC7404795 DOI: 10.3390/foods9070958] [Citation(s) in RCA: 50] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2020] [Revised: 07/08/2020] [Accepted: 07/10/2020] [Indexed: 12/23/2022] Open
Abstract
The traditional perception that legumes would not be suitable for extrusion cooking is now completely outdated. In recent years, an increasing number of studies have been conducted to assess the behavior of various types of legume flours in extrusion cooking, proving that legumes have excellent potential for the production of extruded ready-to-eat foods by partially or totally replacing cereals. This review identifies the optimal processing conditions for legume-based and legume-added extruded foods, which allow the improvement of the expansion ratio and give the extrudates the spongy and crisp structure expected by consumers. In particular, the effect of the individual processing parameters on the physical-chemical and nutritional properties of the final product is highlighted. The extrusion cooking process, indeed, has a positive effect on nutritional characteristics, because it induces important modifications on starch and proteins, enhancing their digestibility, and reduces the content of trypsin inhibitors, lectins, phytic acid, and tannins, typically present in legumes. Therefore, the extrusion of legume flours is a viable strategy to improve their nutritional features while reducing home preparation time, so as to increase the consumption of these sustainable crops.
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Affiliation(s)
- Antonella Pasqualone
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/a, I-70126 Bari, Italy; (M.C.); (C.S.)
| | - Michela Costantini
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/a, I-70126 Bari, Italy; (M.C.); (C.S.)
| | - Teodora Emilia Coldea
- Department of Food Engineering, University of Agricultural Sciences and Veterinary Medicine, Calea Manastur, 3-5, 400372 Cluj-Napoca, Romania;
| | - Carmine Summo
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/a, I-70126 Bari, Italy; (M.C.); (C.S.)
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25
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Luo S, Chan E, Masatcioglu MT, Erkinbaev C, Paliwal J, Koksel F. Effects of extrusion conditions and nitrogen injection on physical, mechanical, and microstructural properties of red lentil puffed snacks. FOOD AND BIOPRODUCTS PROCESSING 2020. [DOI: 10.1016/j.fbp.2020.02.002] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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26
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Masatcioglu MT, Koksel F. Functional and thermal properties of yellow pea and red lentil extrudates produced by nitrogen gas injection assisted extrusion cooking. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:6796-6805. [PMID: 31368528 DOI: 10.1002/jsfa.9964] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/16/2018] [Revised: 05/03/2019] [Accepted: 07/26/2019] [Indexed: 06/10/2023]
Abstract
BACKGROUND There are excellent opportunities for greater incorporation into our diets of pulses, which are rich in proteins and dietary fibers, if their functional properties are modified to fit a wide range of applications in the food industry. The objective of this research was to produce high protein and fiber extrudates from yellow pea and red lentil flours using conventional and N2 gas injection assisted extrusion cooking methods. The effects of process variables on extrudate functional and thermal properties were also investigated. RESULTS The cold viscosity of extrudates produced by N2 gas injection were higher than those produced by conventional extrusion, indicating that gas-assisted extrusion does affect the end-product pasting properties. At higher barrel temperatures (150-175 °C) extrudates did not exhibit any thermal transition in their thermograms, and thus their starches were completely gelatinized and proteins completely denatured during extrusion. In general, water solubility of extrudates produced by N2 gas injection was significantly (P < 0.05) higher than those produced by conventional extrusion. Emulsion capacity and stability of yellow pea extrudates were in the range of 44-50% and 42-47%, respectively, and the counterpart values of red lentil extrudates were very similar (in the range of 43-47% and 43-46%, respectively). CONCLUSION Nitrogen gas injection assisted extrusion cooking can be used practically in development of pulse extrudates which contain high protein and dietary fiber. This novel and innovative technique is a reliable alternative method to the conventional CO2 gas injection assisted extrusion cooking methods in the snack food and food ingredient industries. © 2019 Society of Chemical Industry.
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Affiliation(s)
| | - Filiz Koksel
- Food and Human Nutritional Sciences Department, University of Manitoba, Winnipeg, Manitoba, Canada
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27
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Saldanha do Carmo C, Varela P, Poudroux C, Dessev T, Myhrer K, Rieder A, Zobel H, Sahlstrøm S, Knutsen SH. The impact of extrusion parameters on physicochemical, nutritional and sensorial properties of expanded snacks from pea and oat fractions. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108252] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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28
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Li X, Masatcioglu MT, Koksel F. Physical and functional properties of wheat flour extrudates produced by nitrogen injection assisted extrusion cooking. J Cereal Sci 2019. [DOI: 10.1016/j.jcs.2019.102811] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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29
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Chan E, Masatcioglu TM, Koksel F. Effects of different blowing agents on physical properties of extruded puffed snacks made from yellow pea and red lentil flours. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.12989] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Elyssa Chan
- Department of Food and Human Nutritional SciencesUniversity of Manitoba Winnipeg Manitoba Canada
| | | | - Filiz Koksel
- Department of Food and Human Nutritional SciencesUniversity of Manitoba Winnipeg Manitoba Canada
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30
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Promsakha na Sakon Nakhon P, Jangchud K, Jangchud A, Charunuch C. Optimization of pumpkin and feed moisture content to produce healthy pumpkin-germinated brown rice extruded snacks. ACTA ACUST UNITED AC 2018. [DOI: 10.1016/j.anres.2018.11.018] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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