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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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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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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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Dadmohammadi Y, Datta AK. Food as porous media: a review of the dynamics of porous properties during processing. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1761376] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Younas Dadmohammadi
- Department of Biological and Environmental Engineering, Cornell University, Ithaca, New York, USA
| | - Ashim K. Datta
- Department of Biological and Environmental Engineering, Cornell University, Ithaca, New York, USA
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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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Yang J, Martin A, Richardson S, Wu CH. Microstructure investigation and its effects on moisture sorption in fried potato chips. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2017.06.034] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Pérez A, Meléndez I, Vera I, Cova A, Sandoval AJ, Müller AJ. Thermal and tensile properties of corn semolina-protein blends in the glassy state. J FOOD ENG 2015. [DOI: 10.1016/j.jfoodeng.2015.05.022] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Bisharat G, Eleni P, Panagiotou N, Krokida M, Maroulis Z. Thermal, textural, and physicochemical analysis of corn extrudates enriched with broccoli or olive paste. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2014. [DOI: 10.1080/10942912.2013.785560] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Paraman I, Supriyadi S, Wagner ME, Rizvi SSH. Prebiotic fibre-incorporated whey protein crisps processed by supercritical fluid extrusion. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12204] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Ilankovan Paraman
- Institute of Food Science; Cornell University; Stocking Hall; Ithaca; NY; 14853; USA
| | - Susmoko Supriyadi
- Institute of Food Science; Cornell University; Stocking Hall; Ithaca; NY; 14853; USA
| | - Michael E. Wagner
- Institute of Food Science; Cornell University; Stocking Hall; Ithaca; NY; 14853; USA
| | - Syed S. H. Rizvi
- Institute of Food Science; Cornell University; Stocking Hall; Ithaca; NY; 14853; USA
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Jafary F, Kashanian S, Samsam Sharieat SZ. Purification, Immobilization, and Characterization of Bovine Lactoperoxidase. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2013. [DOI: 10.1080/10942912.2011.566400] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Fariba Jafary
- Department of Biology, Faculty of Science, Razi University, Kermanshah, Iran
| | - Soheila Kashanian
- Faculty of Chemistry, Nanoscience and Nanotechnology Research Center & Sensor and Biosensor Research Center, Razi University, Kermanshah, Iran
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Sauceau M, Fages J, Common A, Nikitine C, Rodier E. New challenges in polymer foaming: A review of extrusion processes assisted by supercritical carbon dioxide. Prog Polym Sci 2011. [DOI: 10.1016/j.progpolymsci.2010.12.004] [Citation(s) in RCA: 291] [Impact Index Per Article: 22.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Adedeji AA, Ngadi M. Porosity determination of deep-fat-fried coatings using pycnometer (Fried batter porosity determination by pycnometer). Int J Food Sci Technol 2011. [DOI: 10.1111/j.1365-2621.2011.02631.x] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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3D Microstructure of supercritical fluid extrudates. II: Cell anisotropy and the mechanical properties. Food Res Int 2009. [DOI: 10.1016/j.foodres.2008.12.015] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Zhong Q, Jin M. Enhanced Functionalities of Whey Proteins Treated with Supercritical Carbon Dioxide. J Dairy Sci 2008; 91:490-9. [DOI: 10.3168/jds.2007-0663] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Hailemariam L, Okos M, Campanella O. A mathematical model for the isothermal growth of bubbles in wheat dough. J FOOD ENG 2007. [DOI: 10.1016/j.jfoodeng.2007.03.006] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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CHENG E, ALAVI S, PEARSON T, AGBISIT R. MECHANICAL?ACOUSTIC AND SENSORY EVALUATIONS OF CORNSTARCH?WHEY PROTEIN ISOLATE EXTRUDATES. J Texture Stud 2007. [DOI: 10.1111/j.1745-4603.2007.00109.x] [Citation(s) in RCA: 37] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Sereno AM, Silva MA, Mayor L. Determination of Particle Density and Porosity in Foods and Porous Materials with High Moisture Content. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2007. [DOI: 10.1080/10942910600880736] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Kassama LS, Ngadi MO, Raghavan GSV. Structural and Instrumental Textural Properties of Meat Patties Containing Soy Protein. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2007. [DOI: 10.1081/jfp-120021456] [Citation(s) in RCA: 42] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- L. S. Kassama
- a Department of Agricultural and Biosystems Engineering , McGill University , Macdonald Campus, Ste‐Anne‐de‐Bellevue, Quebec , Canada , H9X 3V9
| | - M. O. Ngadi
- a Department of Agricultural and Biosystems Engineering , McGill University , Macdonald Campus, Ste‐Anne‐de‐Bellevue, Quebec , Canada , H9X 3V9
| | - G. S. V. Raghavan
- a Department of Agricultural and Biosystems Engineering , McGill University , Macdonald Campus, Ste‐Anne‐de‐Bellevue, Quebec , Canada , H9X 3V9
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Yao N, Jannink JL, Alavi S, White PJ. Physical and Sensory Characteristics of Extruded Products Made from Two Oat Lines with Different β-Glucan Concentrations. Cereal Chem 2006. [DOI: 10.1094/cc-83-0692] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Ni Yao
- Dept. Food Science and Human Nutrition, Iowa State University, Ames, IA 50011
| | | | - Sajid Alavi
- Dept. Grain Science and Industry, Kansas State University, Manhattan, KS 66506
| | - Pamela J. White
- Dept. Food Science and Human Nutrition, Iowa State University, Ames, IA 50011
- Corresponding author. Phone: 515-294-9688. Fax: 515-294-8181. E-mail:
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Taylor DP, Carpenter CE, Walsh MK. Influence of Sulfonation on the Properties of Expanded Extrudates Containing 32% Whey Protein. J Food Sci 2006. [DOI: 10.1111/j.1365-2621.2006.tb08892.x] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Nalawade SP, Picchioni F, Janssen L. Supercritical carbon dioxide as a green solvent for processing polymer melts: Processing aspects and applications. Prog Polym Sci 2006. [DOI: 10.1016/j.progpolymsci.2005.08.002] [Citation(s) in RCA: 460] [Impact Index Per Article: 25.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Use of non-invasive X-ray microtomography for characterizing microstructure of extruded biopolymer foams. Food Res Int 2005. [DOI: 10.1016/j.foodres.2005.01.006] [Citation(s) in RCA: 87] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Alavi S, Rizvi SS. Strategies for Enhancing Expansion in Starch-Based Microcellular Foams Produced by Supercritical Fluid Extrusion. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2005. [DOI: 10.1081/jfp-200048139] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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Rahman M, Sablani S. Structural Characteristics of Freeze-Dried Abalone. FOOD AND BIOPRODUCTS PROCESSING 2003. [DOI: 10.1205/096030803322756394] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Process dynamics of starch-based microcellular foams produced by supercritical fluid extrusion. II: Numerical simulation and experimental evaluation. Food Res Int 2003. [DOI: 10.1016/s0963-9969(02)00223-5] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Alavi S, Rizvi S, Harriott P. Process dynamics of starch-based microcellular foams produced by supercritical fluid extrusion. I: model development. Food Res Int 2003. [DOI: 10.1016/s0963-9969(02)00222-3] [Citation(s) in RCA: 48] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Rahman M, Al-Amri OS, Al-Bulushi IM. Pores and physico-chemical characteristics of dried tuna produced by different methods of drying. J FOOD ENG 2002. [DOI: 10.1016/s0260-8774(01)00169-8] [Citation(s) in RCA: 55] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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Abstract
This paper reviews the use of supercritical fluids in various aspects of the food industry, and is divided into six different areas: modeling of supercritical fluids, separation of extracted material, supercritical carbon dioxide as a solvent for extraction, supercritical fluids and analytical uses, and supercritical fluids and novel methods of food processing. An assortment of solutes are covered in the extraction section of the paper, including antineoplastic agents and lipids. The analytical methods section covers supercritical fluid chromatography, pesticide detection, and lipid analysis. The novel methods section discusses supercritical fluid extrusion and a new method of eliminating hexane from soybean oil.
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Affiliation(s)
- N L Rozzi
- Dept. of Food Science and Technology University of Georgia Athens, GA 30602-7610
| | - R K Singh
- Dept. of Food Science and Technology University of Georgia Athens, GA 30602-7610
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Hussain M, Shafiur Rahman M, Ng C. Prediction of pores formation (porosity) in foods during drying: generic models by the use of hybrid neural network. J FOOD ENG 2002. [DOI: 10.1016/s0260-8774(01)00063-2] [Citation(s) in RCA: 74] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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