Expanded extrudates from corn starch–lamb blends: process optimization using response surface methodology

Supply Chain Design for Blending Technologies

When optimizing blending technologies, the main objective is to determine the right mixing ratio of the raw materials, depending on the different qualities and costs of the raw materials available. It can be concluded that research is mainly focused on answering technological questions, and only very few studies take into account the logistics processes related to blending technologies, their design, cost-efficiency, utilization and sustainability including energy efficiency and environmental impact. Based on this fact, within the frame of this research the authors describe a new approach, extending the basic model of blending problems by adding new supply chain efficiency-related components that makes it possible to take logistics parameters related to the raw materials supply (available stocks, batch sizes, transport and storage costs, supply chain structure) into consideration. A mathematical model of this supply chain optimization problem for blending technologies is described including routing and assignment problems in the supply chain, while technological objectives are also taken into consideration as technological objective functions and constraints. The optimization problem described in the model is a problem with non-deterministic polynomial-time hardness (NP-hard), which means that there are no known efficient analytical methods to solve the logistics-related supply chain optimization of blending technologies. As a solution algorithm, the authors have used an evolutive solver and a new metrics, which improved the efficiency of the comparison of distances between solutions of routing problems represented by permutation arrays. The scenario analysis, which focuses on the integrated optimization of technological and logistics problems validates the model and evaluates the solution algorithm and the new metrics. Using the mentioned algorithm, the supply chain processes of the blending technologies can be improved from availability, efficiency, sustainability point of view.

Studying the effects of nucleating agents on texture modification of puffed corn-fish snack

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.

Development of chicken meat caruncles on the basis of sensory attributes: process optimization using response surface methodology

A three factor Box-Behnken design of response surface methodology was employed to optimize spent hen meat level (600-700 g kg(-1)), oil level (25-75 g kg(-1)) and cooking time (3-5 min) for development of ready-to-eat chicken meat caruncles on the basis of sensory attributes - colour/appearance, flavour, crispiness, after-taste, meat flavour intensity and overall acceptability. The analysis of variance showed that meat and cooking time interaction showed significant effect (p < 0.01; p < 0.05; p < 0.1) on colour/appearance and crispiness of chicken meat caruncles. Quadratically meat level showed significantly higher effect (p < 0.01; p < 0.05; p < 0.1) on crispiness; and oil level and cooking time (p < 0.05; p < 0.1) on after-taste of chicken meat caruncles. Linearly meat level showed significantly higher (p < 0.05; p < 0.1) effect on colour/appearance, after-taste, meat flavour intensity and overall acceptability of chicken meat caruncles. The optimized conditions were: 650 g kg(-1) meat level, 50 g kg(-1) oil level and cooking time as 4 min. Among all sensory parameters, crispiness is one of the most important sensory parameters for meat snacks, which was highest (6.68) at the optimized conditions in the final product. The other sensory parameters ranged from 6.33 to 6.68 on an eight point scale. Box-Behnken design of RSM performed well in the optimization process of development of chicken meat caruncles to produce product with very high degree of acceptability. 650 g kg(-1) of spent hen meat level produced the most acceptable product in terms of sensory profile.

Composition, storage stability and sensory properties of expanded extrudates from blends of corn starch and goat meat, lamb, mutton, spent fowl meat, or beef

Blends of corn starch (81.72-84.86%) and ground meat (goat meat, lamb, mutton, spent hen meat, beef 15.14-18.28%) were prepared for a target moisture level of 26.5% (with no added water) and cooked-puffed using a single-screw extruder. All extrudates were well expanded and low in fat (< 1.5%), a(w) (< 0.12), bulk density, and shear-force. Trained panel sensory scores indicated all products were bland, with no differences found in flavor attributes among products. The dominant flavor notes were "rice" and "dried grassy" (mean scores of 2.23-2.29 and 1.81-2.15, respectively, on a 0-15 scale). Most panelists did not perceive "meat" note or species-related meat flavor. Total polyunsaturated fatty acid percentage was similar for extrudates with beef, lamb and mutton and highest for those with chicken. When extrudates were stored aerobically at 37°C for up to 120 days, lipid oxidation (as measured in meq. peroxides/kg fat) was lower for products containing goat meat, lamb, or mutton than for those with beef or chicken. The degree of polyunsaturation or unsaturation of their fat only partly accounted for the lipid oxidation differences. ©