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Caporizzi R, Schönlechner R, D’amico S, Severini C, Derossi A. Novel Gluten-Free Breakfast Cereals Produced by Extrusion Cooking from Rice and Teff: Effects on Microstructural, Physical and Nutritional Properties. Foods 2023; 12:foods12030609. [PMID: 36766138 PMCID: PMC9914447 DOI: 10.3390/foods12030609] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2022] [Revised: 01/23/2023] [Accepted: 01/26/2023] [Indexed: 02/04/2023] Open
Abstract
Current gluten-free products often have nutritional inadequacies. Teff is generating a growing interest for its excellent nutritional value. In this study, the effects of teff enrichment of extruded gluten-free breakfast cereals based on rice flour and two process parameters-feed moisture and temperature-were investigated based on their physical, microstructural and nutritional properties. The independent variables were modulated and examined by a Box-Behnken design. The incorporation of teff flour affected the sensory properties of extruded cereals, particularly lightness and crispness, with estimated linear effects of -6.91 and -8.49, respectively. The enrichment of breakfast cereals with teff flour also increased the total phenolic content and antioxidant capacity in both free and bound fractions, as well as the amount of insoluble dietary fibre. By varying all independent variables, the microstructural and physical properties of samples changed considerably. At the lowest feed moisture, wall thickness was small while showing the highest expansion. Samples with the highest teff flour addition exhibited an increased number of small pores which decreased crispness. These findings suggest that, by optimized extrusion cooking, the use of teff flour seems to be promising for the preparation of gluten-free breakfast cereals with superior nutritional properties and good structural characteristics.
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Affiliation(s)
- Rossella Caporizzi
- Department of Agriculture, Food, Natural Resources and Engineering, University of Foggia, Via Napoli 25, 71122 Foggia, FG, Italy
| | - Regine Schönlechner
- Department of Food Science and Technology, University of Natural Resources and Life Sciences, Muthgasse 18, 1190 Vienna, Austria
| | - Stefano D’amico
- Austrian Agency for Health and Food Safety, Institute for Animal Nutrition and Feed, Spargelfeldstraße 191, 1220 Vienna, Austria
| | - Carla Severini
- Department of Agriculture, Food, Natural Resources and Engineering, University of Foggia, Via Napoli 25, 71122 Foggia, FG, Italy
| | - Antonio Derossi
- Department of Agriculture, Food, Natural Resources and Engineering, University of Foggia, Via Napoli 25, 71122 Foggia, FG, Italy
- Correspondence: ; Tel.: +39-088-158-9260
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Khoddami A, Messina V, Vadabalija Venkata K, Farahnaky A, Blanchard CL, Roberts TH. Sorghum in foods: Functionality and potential in innovative products. Crit Rev Food Sci Nutr 2023; 63:1170-1186. [PMID: 34357823 DOI: 10.1080/10408398.2021.1960793] [Citation(s) in RCA: 24] [Impact Index Per Article: 24.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
Abstract
Sorghum grain is a staple food for about 500 million people in 30 countries in Africa and Asia. Despite this contribution to global food production, most of the world's sorghum grain, and nearly all in Western countries, is used as animal feed. A combination of the increasingly important ability of sorghum crops to resist heat and drought, the limited history of the use of sorghum in Western foods, and the excellent functional properties of sorghum grain in healthy diets, suggests a greater focus on the development of new sorghum-based foods. An understanding of the structural and functional properties of sorghum grain to develop processes for production of new sorghum-based foods is required. In this review, we discuss the potential of sorghum in new food products, including sorghum grain composition, the functional properties of sorghum in foods, processing of sorghum-based products, the digestibility of sorghum protein and starch compared to other grains, and the health benefits of sorghum. In the potential for sorghum as a major ingredient in new foods, we suggest that the gluten-free status of sorghum is of relatively minor importance compared to the functionality of the slowly digested starch and the health benefits of the phenolic compounds present.
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Affiliation(s)
- Ali Khoddami
- Sydney Institute of Agriculture, School of Life and Environmental Sciences, University of Sydney, Sydney, New South Wales, Australia
| | - Valeria Messina
- Sydney Institute of Agriculture, School of Life and Environmental Sciences, University of Sydney, Sydney, New South Wales, Australia
| | | | - Asgar Farahnaky
- Biosciences and Food Technology, School of Science, RMIT University, Melbourne, Victoria, Australia
| | - Christopher L Blanchard
- ARC Industrial Transformation Training Centre for Functional Grains, Charles Sturt University, Wagga Wagga, New South Wales, Australia
| | - Thomas H Roberts
- Sydney Institute of Agriculture, School of Life and Environmental Sciences, University of Sydney, Sydney, New South Wales, Australia
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3
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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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4
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Nutritional and Technological Aspects of the Production of Proteic Extruded Snacks Added of Novel Raw Materials. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02887-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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5
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Ducksbury C, Stefoska-Needham A. A Cross-Sectional Audit of Sorghum in Selected Cereal Food Products in Australian Supermarkets. Nutrients 2022; 14:nu14091821. [PMID: 35565789 PMCID: PMC9105842 DOI: 10.3390/nu14091821] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2022] [Revised: 04/24/2022] [Accepted: 04/25/2022] [Indexed: 02/05/2023] Open
Abstract
Sorghum (Sorghum bicolor (L.) Moench) may play a role in mechanisms that elicit favourable health effects. In Australia, sorghum is successfully grown, but it is not widely consumed, and its presence in common food products is unknown. This study examined the utilisation of sorghum in common food products, specifically breakfast cereals and snack bars, in a cross-sectional study of five supermarkets in New South Wales, over a 7-day period in February 2020. Details relating to ingredients, food format, brand, and product name were recorded. Sorghum was present in 6.1% (23/379) of breakfast cereals in a variety of formats, such as extruded shapes, flour, and puffed grain. In 8.7% of these, sorghum was listed as the first ingredient (greatest contribution by weight). Sorghum was utilised in 2% (6/298) of snack bars mainly as puffed sorghum and was listed in the fourth or subsequent position in the ingredient lists for all. 'Sorghum' did not appear in the name of any products. In conclusion, this baseline study indicates that sorghum is present in a small proportion of breakfast cereals and snack bars, highlighting the opportunity for greater investment in sorghum food innovation and marketing that would encourage consumer recognition and expand the product range.
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Affiliation(s)
- Cecily Ducksbury
- School of Medical, Indigenous and Health Sciences, Faculty of Science, Medicine and Health, University of Wollongong, Wollongong, NSW 2522, Australia;
- Correspondence:
| | - Anita Stefoska-Needham
- School of Medical, Indigenous and Health Sciences, Faculty of Science, Medicine and Health, University of Wollongong, Wollongong, NSW 2522, Australia;
- Illawarra Health and Medical Research Institute, University of Wollongong, Wollongong, NSW 2522, Australia
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Onyeoziri IO, Torres-Aguilar P, Hamaker BR, Taylor JRN, de Kock HL. Descriptive sensory analysis of instant porridge from stored wholegrain and decorticated pearl millet flour cooked, stabilized and improved by using a low-cost extruder. J Food Sci 2021; 86:3824-3838. [PMID: 34350992 DOI: 10.1111/1750-3841.15862] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2020] [Revised: 05/30/2021] [Accepted: 07/02/2021] [Indexed: 01/09/2023]
Abstract
Pearl millet flour, particularly wholegrain flour, is highly susceptible to development of rancid aromas and flavors during storage. Grain decortication and extrusion cooking using a friction-heated single-screw extruder were investigated as potential flour stabilization processes. Raw and extruded wholegrain and decorticated grain pearl millet flours were stored at ambient (25°C) and elevated (40°C) temperatures for 6 months. A trained descriptive sensory panel developed a lexicon of 44 attributes to profile the aroma, flavor, and texture of porridges prepared from the flours. Grain decortication alone did not show an effect on the aroma and flavor profile of porridge. Extrusion cooking of both wholegrain and decorticated flours increased cereal-like aromas (branny, canned sweetcorn, sweet, and wheaty) and flavor (starchy), as well as stiffness and cohesiveness of the porridges. The porridges from the extruded pearl millet flours stored for up to 6 months at ambient and elevated temperatures did not show any indications of rancidity. In contrast, rancidity-associated aromas (chemical, painty, and soapy) and flavor (chemical) increased in porridges from the raw flours stored for 4 weeks and longer. These results indicate that grain decortication did not sufficiently reduce fat content to prevent oxidation, while extrusion cooking stabilized the pearl millet flours. In addition, intensified "cereal-like" aromas and flavors were probably due to Maillard reactions occurring during extrusion cooking. Resulting aroma compounds could have been immobilized in the extruded matrix and not released during flour storage. The application of extrusion cooking with a simple friction-heated single-screw extruder is a viable process for both precooking and extending the shelf life of pearl millet flours. PRACTICAL APPLICATION: This study demonstrates the potential of extrusion cooking to precook wholegrain pearl millet while preventing fat rancidity in wholegrain pearl millet flour, thereby improving the sensory quality and stability of pearl millet food products. The extensive sensory characterization of pearl millet porridge-type foods can serve as a guidance tool for development, improvement, and quality control of pearl millet foods. Furthermore, it establishes the efficacy of simple friction-heated, single-screw extruders for commercial manufacture of ready-to-eat wholegrain pearl millet food products by small and medium scale entrepreneurs.
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Affiliation(s)
- Isiguzoro O Onyeoziri
- Department of Consumer and Food Sciences and Institute for Food, Nutrition and Well-being, University of Pretoria, Pretoria, South Africa
| | - Pablo Torres-Aguilar
- Whistler Center for Carbohydrate Research and Department of Food Science, Purdue University, West Lafayette, Indiana, USA
| | - Bruce R Hamaker
- Whistler Center for Carbohydrate Research and Department of Food Science, Purdue University, West Lafayette, Indiana, USA
| | - John R N Taylor
- Department of Consumer and Food Sciences and Institute for Food, Nutrition and Well-being, University of Pretoria, Pretoria, South Africa
| | - Henriëtta L de Kock
- Department of Consumer and Food Sciences and Institute for Food, Nutrition and Well-being, University of Pretoria, Pretoria, South Africa
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Suri S, Dutta A, Chandra Shahi N, Raghuvanshi RS, Singh A, Chopra C. Numerical optimization of process parameters of ready-to-eat (RTE) iron rich extruded snacks for anemic population. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110164] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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8
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Altaf U, Hussain SZ, Qadri T, Iftikhar F, Naseer B, Rather AH. Investigation on mild extrusion cooking for development of snacks using rice and chickpea flour blends. Journal of Food Science and Technology 2020; 58:1143-1155. [PMID: 33678896 DOI: 10.1007/s13197-020-04628-7] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/14/2020] [Accepted: 07/03/2020] [Indexed: 11/26/2022]
Abstract
A study was conducted to optimize the mild extrusion cooking conditions for development of rice and chickpea based extrudates. The independent variables i.e. extrusion parameters (Screw speed, barrel temperature), feed moisture and proportions of rice flour and chickpea flour were varied using central composite rotatable design (CCRD), and their effects on system parameter- Specific mechanical energy (SME) and product characteristics i.e., water absorption index (WAI), water solubility index (WSI), bulk density (BD), expansion ratio (ER), breaking strength (BS), colour values (L*, a* and b*) and overall acceptability (OA) were studied. All the system and product responses were significantly affected by independent variables. Response surface and regression models were established to determine the responses as function of process variables. Models obtained were highly significant with high coefficient of determination (R2 ≥ 0.889). The optimum mild extrusion conditions obtained by numerical optimization for development of snacks were 102 °C barrel temperature, 281 rpm screw speed, 18.3% feed moisture and rice to chickpea flour ratio as 90:10. Storage studies confirmed that the developed snacks can be stored better in laminated pouches than in high density polyethylene (HDPE) bags for a period of 6 months under ambient conditions.
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Affiliation(s)
- Uzma Altaf
- Division of Food Science and Technology, Sher-E-Kashmir University of Agricultural Sciences and Technology (SKUAST) Kashmir, Shalimar, 190025 India
| | - Syed Zameer Hussain
- Division of Food Science and Technology, Sher-E-Kashmir University of Agricultural Sciences and Technology (SKUAST) Kashmir, Shalimar, 190025 India
| | - Tahiya Qadri
- Division of Food Science and Technology, Sher-E-Kashmir University of Agricultural Sciences and Technology (SKUAST) Kashmir, Shalimar, 190025 India
| | - Farheena Iftikhar
- Division of Food Science and Technology, Sher-E-Kashmir University of Agricultural Sciences and Technology (SKUAST) Kashmir, Shalimar, 190025 India
| | - Bazila Naseer
- Division of Food Science and Technology, Sher-E-Kashmir University of Agricultural Sciences and Technology (SKUAST) Kashmir, Shalimar, 190025 India
| | - A H Rather
- Division of Food Science and Technology, Sher-E-Kashmir University of Agricultural Sciences and Technology (SKUAST) Kashmir, Shalimar, 190025 India
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Pietrysiak E, Zhu Y, Gu BJ, Ganjyal GM. Whole nuña bean (Phaseolus vulgaris L.) flour showed higher direct expansion during extrusion processing at relatively lower temperatures. J Food Sci 2020; 85:2134-2142. [PMID: 32506502 DOI: 10.1111/1750-3841.15180] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2020] [Revised: 03/20/2020] [Accepted: 04/23/2020] [Indexed: 12/27/2022]
Abstract
Nuña bean, also known as "popping" bean, belongs to the group of common beans (Phaseolus vulgaris, L.). Originated in Andean mountains, nuña beans is an important food crop in several South American countries, including Bolivia, Ecuador, and Peru, where it is consumed primarily as a snack. Nuña beans are highly nutritious and have a distinctive nutty flavor, which makes them potentially desirable ingredients in food applications, such as extruded snacks. Thus, the goal of this study was to evaluate the performance of whole seed nuña bean flour during extrusion cooking. Expansion characteristics of whole nuña bean flour were investigated using a twin-screw extruder. Three levels of moisture contents of 15%, 18%, and 21% (wet basis), three barrel temperatures of 120, 140, and 160 °C, and three screw speeds of 150, 200, and 250 rpm were evaluated, with a die diameter of 3.15 mm. The expansion ratio (ER) ranged from 1.41 to 3.03, within the extrusion conditions studied. The moisture content and screw speed were found to have the most significant impact on the ER. Lower temperature and higher screw speed resulted in higher ER. The maximum ER of 3.03 was observed at a moisture content of 15%, a barrel temperature of 120 °C, and a screw speed of 250 rpm. Nuña bean flour exhibited good expansion properties at relatively low temperatures, which highlights its potential for use in extruded food applications such as nutritious snacks. PRACTICAL APPLICATION: There is increasing consumer demand for more nutritional snacks and cereals. Nuña bean flour exhibited potential for use in such nutritious products. This provides the industry with an alternative source of protein and fiber for inclusion in expanded food products.
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Affiliation(s)
- Ewa Pietrysiak
- School of Food Science, Washington State University, Pullman, WA, 99164, U.S.A
| | - Yujing Zhu
- School of Food Science, Washington State University, Pullman, WA, 99164, U.S.A
| | - Bon-Jae Gu
- School of Food Science, Washington State University, Pullman, WA, 99164, U.S.A
| | - Girish M Ganjyal
- School of Food Science, Washington State University, Pullman, WA, 99164, U.S.A
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Cabrera-Ramírez AH, Luzardo-Ocampo I, Ramírez-Jiménez AK, Morales-Sánchez E, Campos-Vega R, Gaytán-Martínez M. Effect of the nixtamalization process on the protein bioaccessibility of white and red sorghum flours during in vitro gastrointestinal digestion. Food Res Int 2020; 134:109234. [PMID: 32517913 DOI: 10.1016/j.foodres.2020.109234] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2020] [Revised: 04/07/2020] [Accepted: 04/09/2020] [Indexed: 01/11/2023]
Abstract
Protein bioaccessibility is a major concern in sorghum (Sorghum bicolor L. Moench) due to potential interactions with tannins affecting its nutritional value. Technological treatments such as boiling or alkaline cooking have been proposed to address this problem by reducing tannin-protein interactions. This research aimed to evaluate the impact of nixtamalization in the protein bioaccessibility from two sorghum varieties (red and white sorghum) during in vitro gastrointestinal digestion. Nixtamalization increased protein bioaccessibility in the non-digestible fraction (NDF) (5.26 and 26.31% for red and white sorghum, respectively). However, cooking showed a higher permeation speed of protein from red sorghum flours at the end of the intestinal incubation (9.42%). The SDS-PAGE profile of the digested fraction (DF) at 90 min of intestinal incubation indicated that, for red sorghum, cooking allows the formation of α and γ-kafirins while nixtamalization increase α-kafirin release. Principal Components Analysis (PCA) showed the association between nixtamalization and dissociation of δα kafirin complexes and increased protein content in the digestible fraction. In silico interactions indicated the highest biding energies for (+)-catechin and kafirin fractions (β-kafirin: -7.0 kcal/mol; γ-kafirin: -5.8 kcal/mol, and δ-kafirin: -6.8 kcal/mol), suggesting a minor influence of depolymerized proanthocyanidin fractions with sorghum proteins as a result of the nixtamalization process. In conclusion, nixtamalization increased the bioaccessibility of sorghum proteins, depolymerizing condensed tannins, and breaking protein-tannin complexes. Such technological process improves the nutrimental value of sorghum, supporting its inclusion in the human diet.
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Affiliation(s)
- A H Cabrera-Ramírez
- Instituto Politécnico Nacional, CICATA-IPN Unidad Querétaro, Cerro Blanco No. 141, Col. Colinas del Cimatario, Santiago de Querétaro, Querétaro C.P. 76090, Mexico
| | - I Luzardo-Ocampo
- Programa de Posgrado en Alimentos del Centro de la República (PROPAC), Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, Centro Universitario, Cerro de las Campanas S/N. Santiago de Querétaro, Querétaro C.P. 76010, Mexico
| | - A K Ramírez-Jiménez
- Tecnologico de Monterrey, Campus Toluca, Avenida Eduardo Monroy Cárdenas, 2000 San Antonio Buenavista, 50110 Toluca de Lerdo, Mexico
| | - E Morales-Sánchez
- Instituto Politécnico Nacional, CICATA-IPN Unidad Querétaro, Cerro Blanco No. 141, Col. Colinas del Cimatario, Santiago de Querétaro, Querétaro C.P. 76090, Mexico
| | - R Campos-Vega
- Programa de Posgrado en Alimentos del Centro de la República (PROPAC), Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, Centro Universitario, Cerro de las Campanas S/N. Santiago de Querétaro, Querétaro C.P. 76010, Mexico
| | - M Gaytán-Martínez
- Programa de Posgrado en Alimentos del Centro de la República (PROPAC), Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, Centro Universitario, Cerro de las Campanas S/N. Santiago de Querétaro, Querétaro C.P. 76010, Mexico.
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11
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Manepalli PH, Mathew JM, Alavi S. Stochastic modeling of expansion of starchy melts during extrusion. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2018.10.005] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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12
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Monteiro MLG, Mársico ET, Soares Junior MS, Deliza R, de Oliveira DCR, Conte-Junior CA. Tilapia-waste flour as a natural nutritional replacer for bread: A consumer perspective. PLoS One 2018; 13:e0196665. [PMID: 29723283 PMCID: PMC5933794 DOI: 10.1371/journal.pone.0196665] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2018] [Accepted: 04/17/2018] [Indexed: 11/18/2022] Open
Abstract
Six bread formulations with different levels of tilapia-waste flour (BTF0%, BTF2.5%, BTF5%, BTF10%, BTF15%, and BTF20%) were analyzed for nutritional composition and sensory characterization. Tilapia-waste flour (TF) increased (P < 0.05) the lipid, protein and ash contents, and decreased (P < 0.05) the levels of carbohydrates and total dietary fiber. BTF0%, BTF2.5% and BTF5% received the highest (P < 0.05) scores for acceptance and preference. Despite this apparent consumer preference for low or no levels, TF can be added to bread at levels below 12.17% (P < 0.05) without triggering consumer rejection. TF changed (P < 0.05) the sensory characterization of bread because of a disagreeable flavor, aroma, and texture; however, airy appearance, sticky in the teeth and cream color did not influence the overall liking. TF at 5% enhanced the nutritional value while maintaining acceptable sensory scores for bread, constituting a potential strategy to satisfy consumer and industry requirements.
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Affiliation(s)
- Maria Lúcia G. Monteiro
- Department of Food Technology, University Federal Fluminense, Niterói, Rio de Janeiro, Brazil
- Institute of Chemistry, University Federal of Rio de Janeiro, Rio de Janeiro, Brazil
- * E-mail:
| | - Eliane T. Mársico
- Department of Food Technology, University Federal Fluminense, Niterói, Rio de Janeiro, Brazil
| | - Manoel S. Soares Junior
- Department of Food Engineering, School of Agronomy, University Federal of Goiás, Goiânia, Brazil
| | | | | | - Carlos A. Conte-Junior
- Department of Food Technology, University Federal Fluminense, Niterói, Rio de Janeiro, Brazil
- Institute of Chemistry, University Federal of Rio de Janeiro, Rio de Janeiro, Brazil
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Kumar A, Tomer V, Kaur A, Kumar V, Gupta K. Millets: a solution to agrarian and nutritional challenges. ACTA ACUST UNITED AC 2018. [DOI: 10.1186/s40066-018-0183-3] [Citation(s) in RCA: 92] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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14
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Valenzuela-Lagarda JL, García-Armenta E, Pacheco-Aguilar R, Gutiérrez-Dorado R, Mazorra-Manzano MÁ, Lugo-Sánchez ME, Muy-Rangel MD. Relationships between morphometrical properties and the texture of an extrusion-expanded snack made from squid mantle (Dosidicus gigas). J Texture Stud 2018; 49:476-484. [PMID: 29363734 DOI: 10.1111/jtxs.12321] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2017] [Revised: 01/09/2018] [Accepted: 01/10/2018] [Indexed: 11/30/2022]
Abstract
The giant squid (Dosidicus gigas) is a species of commercial interest as a source of protein, and it can be developed into ready-to-eat food products, including expanded extrusion snacks (EES). EES are prepared primarily from starch; however, adding animal protein increases the nutritional contents. The objective of this study was to evaluate the effect of the protein-carbohydrate interactions on the physical and morphological characteristics of an EES made of squid mantle and potato-corn flour. The independent variable was the squid mantle content (40, 60, 80, and 100%) and two controls (01 = 100% potato, 02 = 100% corn). The expansion rate (ER) of the sample is significantly minor (p < .5) when the squid mantle content increases ER = 2.0, 1.8 1.4 to 40, 60, and 80%, respectively. In samples with more protein, crispness and crunchiness were reduced, whereas the hardness increased. Digital imaging analysis indicated that the interaction between protein and starch causes significant morphometric changes to the fractal dimension (2.665-2.739) and lacunarity (0.61-1.29). The results showed that it is possible to incorporate up to 60% squid mantle to prepare EES that possess texture and morphometric characteristics competitive in reported studies with snacks usually incorporating flours, corn, and wheat in the formulations. PRACTICAL APPLICATIONS The giant squid is a very attractive species because its meat has low caloric intake, high protein content, and is an important source of omega 3 fatty acids. Despite the desirable qualities of the squid meat its consumption is very low due to the low diffusion of the properties of its meat, acid, and ammoniacal flavor, rigid texture that requires prolonged cooking times and lack of alternatives of consumption. In Mexico, this type of squid is mainly destined for export as frozen mantle and products with little added value, which generates little economic benefit. Therefore, the results of this research may be of interest to the squid processing industry, which demands new forms of consumption of this marine species to increase their commercialization and added value.
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Affiliation(s)
| | | | - Ramón Pacheco-Aguilar
- Centro de Investigación en Alimentación y Desarrollo A.C., Hermosillo, Sonora, México
| | - Roberto Gutiérrez-Dorado
- Facultad de Ciencias Químico-Biológicas, Universidad Autónoma de Sinaloa, Culiacán, Sinaloa, México
| | | | | | - María Dolores Muy-Rangel
- Centro de Investigación en Alimentación y Desarrollo A.C. Coordinación Culiacán, Culiacán, Sinaloa, México
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15
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Patil SS, Kaur C. Current trends in Extrusion: Development of Functional Foods and Novel Ingredients. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2018. [DOI: 10.3136/fstr.24.23] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
| | - Charanjit Kaur
- Division of Food Science and Postharvest Technology, ICAR-Indian Agricultural Research Institute
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16
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Newly formulated, protein quality-enhanced, extruded sorghum-, cowpea-, corn-, soya-, sugar- and oil-containing fortified-blended foods lead to adequate vitamin A and iron outcomes and improved growth compared with non-extruded CSB+ in rats. J Nutr Sci 2017. [PMID: 28630695 PMCID: PMC5468745 DOI: 10.1017/jns.2017.15] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
Abstract
Corn and soyabean micronutrient-fortified-blended foods (FBF) are commonly used for food aid. Sorghum and cowpeas have been suggested as alternative commodities because they are drought tolerant, can be grown in many localities, and are not genetically modified. Change in formulation of blends may improve protein quality, vitamin A and Fe availability of FBF. The primary objective of this study was to compare protein efficiency, Fe and vitamin A availability of newly formulated extruded sorghum-, cowpea-, soya- and corn-based FBF, along with a current, non-extruded United States Agency for International Development (USAID) corn and soya blend FBF (CSB+). A second objective was to compare protein efficiency of whey protein concentrate (WPC) and soya protein isolate (SPI) containing FBF to determine whether WPC inclusion improved outcomes. Eight groups of growing rats (n 10) consumed two white and one red sorghum–cowpea (WSC1 + WPC, WSC2 + WPC, RSC + WPC), white sorghum–soya (WSS + WPC) and corn–soya (CSB14 + WPC) extruded WPC-containing FBF, an extruded white sorghum–cowpea with SPI (WSC1 + SPI), non-extruded CSB+, and American Institute of Nutrition (AIN)-93G, a weanling rat diet, for 4 weeks. There were no significant differences in protein efficiency, Fe or vitamin A outcomes between WPC FBF groups. The CSB+ group consumed significantly less food, gained significantly less weight, and had significantly lower energy efficiency, protein efficiency and length, compared with all other groups. Compared with WSC1 + WPC, the WSC1 + SPI FBF group had significantly lower energy efficiency, protein efficiency and weight gain. These results suggest that a variety of commodities can be used in the formulation of FBF, and that newly formulated extruded FBF are of better nutritional quality than non-extruded CSB+.
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Key Words
- AIN, American Institute of Nutrition
- CSB, corn–soya blend
- Complementary feeding
- Corn–soya blends
- DIAAS, digestible indispensable amino acid score
- FBF, fortified-blended food
- Fortified blended foods
- Iron
- NRC, National Research Council
- Protein quality
- RSC, red sorghum with cowpea
- SPI, soya protein isolate
- Sorghum
- USAID, United States Agency for International Development
- USDA, United States Department of Agriculture
- Vitamin A
- WPC, whey protein concentrate
- WSC, white sorghum with cowpea
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17
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Manepalli PH, Dogan H, Mathew JM, Alavi S. Mathematical modeling of flow behavior and cell structure formation during extrusion of starchy melts. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2016.10.025] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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18
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Chávez DW, Ascheri JL, Carvalho CW, Godoy RL, Pacheco S. Sorghum and roasted coffee blends as a novel extruded product: Bioactive compounds and antioxidant capacity. J Funct Foods 2017. [DOI: 10.1016/j.jff.2016.12.012] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022] Open
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19
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Yu C, Liu J, Tang X, Shen X, Liu S. Correlations between the physical properties and chemical bonds of extruded corn starch enriched with whey protein concentrate. RSC Adv 2017. [DOI: 10.1039/c6ra26764e] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
The effects of extrusion temperature and whey protein concentration on the physical properties of corn starch were studied. Correlations between the physical properties of the extrudates and internal chemical bonds in proteins were studied using Pearson's statistical method.
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Affiliation(s)
- Chen Yu
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation
- Safety/Key Laboratory of Grains and Oils Quality Control and Processing
- Nanjing University of Finance and Economics
- Nanjing 210023
- China
| | - Junfei Liu
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation
- 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
- 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
- Safety/Key Laboratory of Grains and Oils Quality Control and Processing
- Nanjing University of Finance and Economics
- Nanjing 210023
- China
| | - Shaowei Liu
- Department of Food Science and Engineering
- East China University of Science and Technology
- China
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20
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Kumar L, Brennan MA, Mason SL, Zheng H, Brennan CS. Rheological, pasting and microstructural studies of dairy protein-starch interactions and their application in extrusion-based products: A review. STARCH-STARKE 2016. [DOI: 10.1002/star.201600273] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
- Lokesh Kumar
- Department of Wine, Food and Molecular Biosciences; Lincoln University; Lincoln New Zealand
| | - Margaret A. Brennan
- Department of Wine, Food and Molecular Biosciences; Lincoln University; Lincoln New Zealand
| | - Susan L. Mason
- Department of Wine, Food and Molecular Biosciences; Lincoln University; Lincoln New Zealand
| | - Haotian Zheng
- Department of Wine, Food and Molecular Biosciences; Lincoln University; Lincoln New Zealand
| | - Charles S. Brennan
- Department of Wine, Food and Molecular Biosciences; Lincoln University; Lincoln New Zealand
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21
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Escalante-Aburto A, Ponce-García N, Ramírez-Wong B, Santiago-Ramos D, Véles-Medina JJ, de Dios Figueroa Cárdenas J. Effect of extrusion factors and particle size on starch properties of nixtamalized whole blue corn snacks. STARCH-STARKE 2016. [DOI: 10.1002/star.201500316] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Anayansi Escalante-Aburto
- CINVESTAV - Unidad Querétaro; Libramiento Norponiente #2000; Fracc. Real de Juriquilla Querétaro, Qro. Mexico
- Universidad de Monterrey, Av. Ignacio Morones Prieto; San Pedro Garza García N.L. México Mexico
| | - Néstor Ponce-García
- UAEMex Campus Universitario “El Cerrillo”. El Cerrillo Piedras Blancas S/N; Toluca Edo. de México Mexico
| | - Benjamín Ramírez-Wong
- DIPA, Universidad de Sonora, Blvd. Luis Encinas y Rosales s/n; Hermosillo; Sonora México
| | | | - José Juan Véles-Medina
- CINVESTAV - Unidad Querétaro; Libramiento Norponiente #2000; Fracc. Real de Juriquilla Querétaro, Qro. Mexico
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22
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Adedeji AA, Suhr E, Bhadriraju S, Alavi S. Drying Characteristics of Bean Analog - A Sorghum Based Extruded Product. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12856] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Akinbode A. Adedeji
- Department of Grain Science and Industry; Kansas State University; Manhattan KS
- Department of Biosystems and Agricultural Engineering; University of Kentucky; Lexington KY
| | - Elsie Suhr
- Department of Grain Science and Industry; Kansas State University; Manhattan KS
| | | | - Sajid Alavi
- Department of Grain Science and Industry; Kansas State University; Manhattan KS
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23
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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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24
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Ramos Diaz JM, Sundarrajan L, Kariluoto S, Lampi AM, Tenitz S, Jouppila K. Partial Least Squares Regression Modeling of Physical and Chemical Properties of Corn-Based Snacks Containing Kañiwa and Lupine. J FOOD PROCESS ENG 2016. [DOI: 10.1111/jfpe.12396] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Jose Martin Ramos Diaz
- Department of Food and Environmental Sciences; University of Helsinki; PO Box 66 (Agnes Sjöbergin katu 2) FI-00014 Helsinki Finland
| | - Lakshminarasimhan Sundarrajan
- Department of Food and Environmental Sciences; University of Helsinki; PO Box 66 (Agnes Sjöbergin katu 2) FI-00014 Helsinki Finland
| | - Susanna Kariluoto
- Department of Food and Environmental Sciences; University of Helsinki; PO Box 66 (Agnes Sjöbergin katu 2) FI-00014 Helsinki Finland
| | - Anna-Maija Lampi
- Department of Food and Environmental Sciences; University of Helsinki; PO Box 66 (Agnes Sjöbergin katu 2) FI-00014 Helsinki Finland
| | - Seppo Tenitz
- Department of Food and Environmental Sciences; University of Helsinki; PO Box 66 (Agnes Sjöbergin katu 2) FI-00014 Helsinki Finland
| | - Kirsi Jouppila
- Department of Food and Environmental Sciences; University of Helsinki; PO Box 66 (Agnes Sjöbergin katu 2) FI-00014 Helsinki Finland
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25
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Tacer-Caba Z, Nilufer-Erdil D, Boyacioglu M, Ng P. Effect of wheat protein isolate addition on the quality of grape powder added wheat flour extrudates. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2016. [DOI: 10.3920/qas2014.0539] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- Z. Tacer-Caba
- Istanbul Technical University, Faculty of Chemical-Metallurgical Engineering, Food Engineering Department, Maslak, 34469 Istanbul, Turkey
- Istanbul Aydin University, Food Engineering Department, Florya, 34295 Istanbul, Turkey
| | - D. Nilufer-Erdil
- Istanbul Technical University, Faculty of Chemical-Metallurgical Engineering, Food Engineering Department, Maslak, 34469 Istanbul, Turkey
| | - M.H. Boyacioglu
- Okan University, Department of Food Engineering, 34959 Istanbul, Turkey
| | - P.K.W. Ng
- Michigan State University, Department of Food Science & Human Nutrition, 135 GM Trout FSHN Building, 469 Wilson Road, East Lansing, MI 48824, USA
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26
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Ramos Diaz JM, Sundarrajan L, Kariluoto S, Lampi AM, Tenitz S, Jouppila K. Effect of Extrusion Cooking on Physical Properties and Chemical Composition of Corn-Based Snacks Containing Amaranth and Quinoa: Application of Partial Least Squares Regression. J FOOD PROCESS ENG 2016. [DOI: 10.1111/jfpe.12320] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Jose Martin Ramos Diaz
- Department of Food and Environmental Sciences; FI-00014 University of Helsinki; Helsinki Finland
| | | | - Susanna Kariluoto
- Department of Food and Environmental Sciences; FI-00014 University of Helsinki; Helsinki Finland
| | - Anna-Maija Lampi
- Department of Food and Environmental Sciences; FI-00014 University of Helsinki; Helsinki Finland
| | - Seppo Tenitz
- Department of Food and Environmental Sciences; FI-00014 University of Helsinki; Helsinki Finland
| | - Kirsi Jouppila
- Department of Food and Environmental Sciences; FI-00014 University of Helsinki; Helsinki Finland
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27
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Physical and sensory characteristics of corn-based extruded snacks containing amaranth, quinoa and kañiwa flour. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.07.011] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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28
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Composition, in vitro digestibility, and sensory evaluation of extruded whole grain sorghum breakfast cereals. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.12.051] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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29
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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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30
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Omwamba M, Mahungu SM. Development of a Protein-Rich Ready-to-Eat Extruded Snack from a Composite Blend of Rice, Sorghum and Soybean Flour. ACTA ACUST UNITED AC 2014. [DOI: 10.4236/fns.2014.514142] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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31
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Licata R, Chu J, Wang S, Coorey R, James A, Zhao Y, Johnson S. Determination of formulation and processing factors affecting slowly digestible starch, protein digestibility and antioxidant capacity of extruded sorghum-maize composite flour. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12444] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Rebecca Licata
- School of Public Health; Curtin Health Innovation Research Institute; Curtin University; Bentley WA 6102 Australia
| | - Jiayue Chu
- School of Public Health; Curtin Health Innovation Research Institute; Curtin University; Bentley WA 6102 Australia
| | - Shilong Wang
- School of Public Health; Curtin Health Innovation Research Institute; Curtin University; Bentley WA 6102 Australia
| | - Ranil Coorey
- School of Public Health; Curtin Health Innovation Research Institute; Curtin University; Bentley WA 6102 Australia
| | - Anthony James
- School of Public Health; Curtin Health Innovation Research Institute; Curtin University; Bentley WA 6102 Australia
| | - Yun Zhao
- School of Public Health; Curtin Health Innovation Research Institute; Curtin University; Bentley WA 6102 Australia
| | - Stuart Johnson
- School of Public Health; Curtin Health Innovation Research Institute; Curtin University; Bentley WA 6102 Australia
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