1
|
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.
Collapse
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.
| |
Collapse
|
2
|
Ma Y, Li J, Xue Y, Xu Y, Liu C, Su D. Comprehensive improvement of nutrients and volatile compounds of black/purple rice by extrusion-puffing technology. Front Nutr 2023; 10:1248501. [PMID: 37885443 PMCID: PMC10598597 DOI: 10.3389/fnut.2023.1248501] [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: 06/27/2023] [Accepted: 09/27/2023] [Indexed: 10/28/2023] Open
Abstract
Introduction Black/purple rice is a pigmented rice variety that contains high levels of anthocyanins, flavonoids, and other valuable bioactive compounds. Owing to its robust anti-inflammatory and antioxidant properties, black/purple rice exerts a beneficial effect on human health. Extrusion puffing technology has emerged as a promising means of improving rice flavor with lesser effect on nutrient content. In this study, metabolomics approach was used to conduct comprehensive metabolomics analyses aimed at examining the impact of extrusion puffing on black/purple rice nutritional value and flavor. Methods Firstly, the basic nutrient composition contents and extrudate characteristics of black/purple rice and Extrusion puffed black/purple rice were conducted. Then metabolomics profiling analyses of black/purple rice samples were performed to explore the impact of the extrusion puffing process on nutrient content and bioactive properties, in which we quantitatively determined the flavonoids and evaluated relative contents of volatile compounds. Results These analyses revealed that following extrusion puffing, black/purple rice exhibited significant improvements in the content of nutrients including flavonoids, minerals, and proteins together. Extrusion puffing additionally increased the diversity of volatile compounds within black/purple rice. Discussion These results suggest that extrusion puffing represents an effective means of substantially improving the functional and nutritional properties of black/purple rice, offering beneficial effects on consumer health. Overall, these data provide novel insights into the quality of extrusion puffed black/purple rice that will guide future efforts to establish how extrusion puffing can alter the nutrient content in a range of foods, thereby supporting the further development of a range of healthy food products.
Collapse
Affiliation(s)
- Yanrong Ma
- Peking University Institute of Advanced Agricultural Sciences, Weifang, China
| | - Jiaxing Li
- Peking University Institute of Advanced Agricultural Sciences, Weifang, China
| | - Yan Xue
- Peking University Institute of Advanced Agricultural Sciences, Weifang, China
| | - Yunbi Xu
- Peking University Institute of Advanced Agricultural Sciences, Weifang, China
| | - Chunming Liu
- School of Advanced Agricultural Sciences, Peking University, Beijing, China
| | - Dingding Su
- Peking University Institute of Advanced Agricultural Sciences, Weifang, China
| |
Collapse
|
3
|
Cui H, Li S, Roy D, Guo Q, Ye A. Modifying quinoa protein for enhanced functional properties and digestibility: A review. Curr Res Food Sci 2023; 7:100604. [PMID: 37840699 PMCID: PMC10570007 DOI: 10.1016/j.crfs.2023.100604] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2023] [Revised: 09/20/2023] [Accepted: 09/24/2023] [Indexed: 10/17/2023] Open
Abstract
Quinoa (Chenopodium quinoa Willd.) is a pseudocereal plant that originally came from South America. The trend of consuming quinoa is propelled by its well‒balanced amino acid profile compared to that of other plants. In addition, its gluten‒free nature makes quinoa a promising diet option for celiac disease patients. Protein accounts for approximately 17% of the quinoa seed composition and quinoa protein possesses excellent quality. Quinoa protein is mainly composed of 11S globulins (37%) and 2S albumins (35%), both of which are stabilized by disulfide bonds. To date, the alkaline extraction method is the most commonly used method to extract quinoa protein. The functional properties and digestibility of quinoa protein can be improved with the help of various modification methods, and as a result, the application of quinoa protein will be extended. In this review, the extraction method, modification of functional properties and digestibility of quinoa protein are thoroughly discussed, providing insights into the application of quinoa protein in plant‒based foods.
Collapse
Affiliation(s)
- Hao Cui
- Riddet Institute, Massey University, Private Bag 11 222, Palmerston North, 4442, New Zealand
- School of Food and Advanced Technology, Massey University, Private Bag 11 222, Palmerston North, 4442, New Zealand
| | - Siqi Li
- Riddet Institute, Massey University, Private Bag 11 222, Palmerston North, 4442, New Zealand
| | - Debashree Roy
- Riddet Institute, Massey University, Private Bag 11 222, Palmerston North, 4442, New Zealand
| | - Qing Guo
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China
| | - Aiqian Ye
- Riddet Institute, Massey University, Private Bag 11 222, Palmerston North, 4442, New Zealand
- School of Food and Advanced Technology, Massey University, Private Bag 11 222, Palmerston North, 4442, New Zealand
| |
Collapse
|
4
|
Pérez-Campos R, Fayos-Fernández J, Monzó-Cabrera J. Permittivity measurements for raw and boiled quinoa seeds versus temperature, bulk density, and moisture content. Curr Res Food Sci 2023; 6:100528. [PMID: 37333500 PMCID: PMC10272315 DOI: 10.1016/j.crfs.2023.100528] [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: 02/06/2023] [Revised: 05/12/2023] [Accepted: 06/01/2023] [Indexed: 06/20/2023] Open
Abstract
Quinoa is a nutrient-rich pseudocereal that is gaining popularity in European countries since it is gluten-free and an interesting source of fat, proteins, minerals, and amino acids. However, up to date, the electric permittivity of quinoa seeds has not been measured and, therefore, this hampers the possibility of designing optimized recipes for its microwave processing. In this work, the permittivity of both raw and boiled quinoa seeds is measured around 2.45 GHz at several conditions for temperature, moisture content, and bulk density. The grain kernel permittivity is also estimated from the Complex Refractive Index (CRI) mixture equation and different bulk density measurements. The obtained results show different temperature behaviours for raw and boiled seeds, whereas the permittivity of quinoa seeds versus moisture content and bulk density was as expected: the permittivity (both the dielectric constant and loss factor) levels increased as the observed variables did. From the measured data, it can be concluded that both raw and boiled quinoa can be processed with microwave technology, although care must be taken with raw quinoa grain kernels since the permittivity increases significantly with temperature, and a thermal runaway may occur.
Collapse
Affiliation(s)
- Rafael Pérez-Campos
- Departamento de Tecnologías de la Información y las Comunicaciones, Universidad Politécnica de Cartagena, 30202, Cartagena, Spain
| | - José Fayos-Fernández
- Departamento de Tecnologías de la Información y las Comunicaciones, Universidad Politécnica de Cartagena, 30202, Cartagena, Spain
| | - Juan Monzó-Cabrera
- Departamento de Tecnologías de la Información y las Comunicaciones, Universidad Politécnica de Cartagena, 30202, Cartagena, Spain
| |
Collapse
|
5
|
Lata S, Swarnakar AK, Kumar A, Das SK. Effects of mode of heat transfer on puffing quality of rice grain: A modeling and simulation analysis. J FOOD PROCESS ENG 2023. [DOI: 10.1111/jfpe.14323] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/30/2023]
|
6
|
Sukumar A, Gurumoorthi P, Athmaselvi KA. Optimization of process parameters for the development of gluten free extruded breakfast cereal based on Quinoa, finger millet and red rice using RSM. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:1117-1124. [PMID: 36908353 PMCID: PMC9998755 DOI: 10.1007/s13197-022-05616-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/15/2022] [Accepted: 09/18/2022] [Indexed: 11/24/2022]
Abstract
Current research aims to evaluate the effect of high shear extrusion on quinoa, finger millet, and red rice composite flour-based breakfast cereal using response surface methodology with extruder barrel temperature (120-130 °C), screw speed (320-350 rpm) and feed moisture content (10-20 g/100 g) as independent variables. Product responses were fitted on to mathematical model using second-order polynomial equations. Multiple regression analysis of data revealed the high statistical significance of respective mathematical models. Numeric optimization based on acceptable product characteristics revealed optimized processing conditions (barrel temperature 130 °C, screw speed 350 RPM, and feed moisture content 20 g/100 g) with a desirability of 0.9373. Extrudates developed using selected processing conditions along with optimized ones and control were characterized for their nutrient profile and crystallinity. Breakfast cereal developed using optimized processing conditions showed a better nutritional profile and reduction in crystallinity of product after high shear extrusion processing represented starch gelatinization.
Collapse
Affiliation(s)
- Aryasree Sukumar
- Department of Food Process Engineering, School of Bioengineering, SRM IST, Kattankulathur, Chengalpattu, Tamilnadu 603203 India
| | - P. Gurumoorthi
- Department of Food Process Engineering, School of Bioengineering, SRM IST, Kattankulathur, Chengalpattu, Tamilnadu 603203 India
| | - K. A. Athmaselvi
- Center for Excellence in Grain Science, IIFPT, Thanjavur, Tamilnadu 613005 India
| |
Collapse
|
7
|
Liu C, Ma R, Tian Y. An overview of the nutritional profile, processing technologies, and health benefits of quinoa with an emphasis on impacts of processing. Crit Rev Food Sci Nutr 2022; 64:5533-5550. [PMID: 36510748 DOI: 10.1080/10408398.2022.2155796] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
Consumers are becoming increasingly conscious of adopting a healthy lifestyle and demanding food with high nutritional values. Quinoa (Chenopodium quinoa Willd.) has attracted considerable attention and is consumed worldwide in the form of a variety of whole and processed products owing to its excellent nutritional features, including richness in micronutrients and bioactive phytochemicals, well-balanced amino acids composition, and gluten-free properties. Recent studies have indicated that the diverse utilization and final product quality of this pseudo-grain are closely related to the processing technologies used, which can result in variations in nutritional profiles and health benefits. This review comprehensively summarizes the nutritional properties, processing technologies, and potential health benefits of quinoa, suggesting that quinoa plays a promising role in enhancing the nutrition of processed food. In particular, the effects of different processing technologies on the nutritional profile and health benefits of quinoa are highlighted, which can provide a foundation for the updating and upgrading of the quinoa processing industry. It further discusses the present quinoa-based food products containing quinoa as partial or whole substitute for traditional grains.
Collapse
Affiliation(s)
- Chang Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Rongrong Ma
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Yaoqi Tian
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| |
Collapse
|
8
|
Garud SR, Lamdande AG, Tavanandi HA, Mohite NK, Nidoni U. Effect of physicochemical properties on popping characteristics of selected pearl millet varieties. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:7370-7378. [PMID: 35790006 DOI: 10.1002/jsfa.12104] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/17/2021] [Revised: 06/08/2022] [Accepted: 07/05/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND Pearl millet, commonly known as 'Bajra', is a nutrigrain, mostly used in pulverized form to make unleavened pancakes, dumplings, porridge, etc., in India. Popping, a traditional method of millet processing, is used in making ready-to-eat snacks. Pearl millet is underutilized in India. The present work aims to study the effect of the parameters of pearl millet such as variety, chemical composition, pericarp thickness, amylose content, and processing temperature on the volume expansion ratio and sensory properties of popped pearl millet. METHODOLOGY A conventional salt-popping technique was used at three different temperatures (220 °C, 240 °C, and 260 °C) for five pearl millet varieties (ABPC 4-3, AHB 1269, AHB 1666, AIMP 92901, and PPC-6). Parameters such as color, diameter, density, amylose content, pericarp thickness, and proximate composition were analyzed. Popping characteristics such as volume expansion ratio, popping yield, and sensory properties of popped grains were studied. RESULTS It was observed that pericarp thickness and amylose content were positively correlated with the popping qualities of grains. AIMP 92901 offered more desirable properties such as suitable moisture content (87.5 g kg-1 ), lowest equivalent diameter (2.07 mm), highest bulk density (0.84 g cm-3 ), true density (1.41 g cm-3 ), pericarp thickness (30.82 μm), and amylose content (19.75 g kg-1 ) than the other varieties that were studied. Hence, the highest popping yield (72.83%) and expansion ratio (6.15) was observed in the AIMP 92901 pearl millet variety at 260 °C. CONCLUSION Conventional salt popping at 260 °C yielded the best popping characteristics. Pearl millet variety AIMP-92 901 developed by VNMKV (Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani), Parbhani was found to have more desirable popping characteristics (in terms of all the parameters explained in results). © 2022 Society of Chemical Industry.
Collapse
Affiliation(s)
- Shyam Ramkrishna Garud
- Department of Agricultural Process Engineering, College of Agricultural Engineering & Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani, India
| | - Archana Gopalrao Lamdande
- Department of Food Processing & Technology, College of Community Science, University of Agricultural Sciences, Dharwad, India
| | - Hrishikesh A Tavanandi
- Department of Food Engineering, CSIR-Central Food Technological Research Institute (CFTRI), Mysore, India
| | - Nilesh Kailas Mohite
- Department of Agricultural Process Engineering, College of Agricultural Engineering & Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani, India
| | - Udaikumar Nidoni
- Department of Processing & Food Engineering, College of Agricultural Engineering, University of Agricultural Sciences, Raichur, India
| |
Collapse
|
9
|
Richter JK, Pietrysiak E, Ek P, Dey D, Gu B, Ikuse M, Nalbandian E, Żak A, Ganjyal GM. Extrusion characteristics of ten novel quinoa breeding lines. J Food Sci 2022; 87:5349-5362. [DOI: 10.1111/1750-3841.16360] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2022] [Revised: 09/06/2022] [Accepted: 09/27/2022] [Indexed: 11/17/2022]
Affiliation(s)
- Jana K. Richter
- School of Food Science Washington State University Pullman Washington USA
| | - Ewa Pietrysiak
- School of Food Science Washington State University Pullman Washington USA
| | - Pichmony Ek
- School of Food Science Washington State University Pullman Washington USA
- Faculty of Chemical and Food Engineering Institute of Technology of Cambodia Phnom Penh Cambodia
| | - Debomitra Dey
- School of Food Science Washington State University Pullman Washington USA
| | - Bon‐Jae Gu
- School of Food Science Washington State University Pullman Washington USA
- Department of Food Science and Technology Kongju National University Yesan Chungnam Republic of Korea
| | - Marina Ikuse
- School of Food Science Washington State University Pullman Washington USA
| | | | - Angelika Żak
- School of Food Science Washington State University Pullman Washington USA
| | - Girish M. Ganjyal
- School of Food Science Washington State University Pullman Washington USA
| |
Collapse
|
10
|
Yi C, Qiang N, Zhu H, Xiao Q, Li Z. Extrusion processing: A strategy for improving the functional components, physicochemical properties, and health benefits of whole grains. Food Res Int 2022; 160:111681. [DOI: 10.1016/j.foodres.2022.111681] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2022] [Revised: 07/06/2022] [Accepted: 07/11/2022] [Indexed: 11/04/2022]
|
11
|
Kuktaite R, Repo-Carrasco-Valencia R, de Mendoza CC, Plivelic TS, Hall S, Johansson E. Innovatively processed quinoa (Chenopodium quinoa Willd.) food: chemistry, structure and end-use characteristics. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:5065-5076. [PMID: 33709442 DOI: 10.1002/jsfa.11214] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/31/2020] [Revised: 02/12/2021] [Accepted: 03/12/2021] [Indexed: 05/20/2023]
Abstract
BACKGROUND Quinoa (Chenopodium quinoa Willd.) flour and processed traditional Peruvian quinoa breakfast foods were studied to evaluate the effect of extrusion and post-processing on protein properties, morphology and nutritional characteristics (amino acids and dietary fibers). RESULTS The extrusion increased quinoa protein crosslinking and aggregation observed by size exclusion high-performance liquid chromatography and the amount of soluble fibers, as well as decreasing the amounts of insoluble fibers in the processed foods. The post-processing drying resulted in additional crosslinking of large protein fractions in the quinoa products. The microstructure of the extruded quinoa breakfast flakes and heat-post-processed samples studied by scanning electron microscopy and X-ray tomography differed greatly; post-drying induced formation of aerated protein microstructures in the heat-treated samples. Nanostructures revealed by small-angle and wide-angle X-ray scattering indicated that extrusion imparted morphological changes in the quinoa protein and starch (dominance of V-type). Overall, extrusion processing only reduced the content of most of the essential amino acids to a minor extent; the content of valine and methionine was reduced to a slightly greater extent, but the final products met the requirements of the Food and Drug Organization. CONCLUSION This study presents innovative examples on how extrusion processing and post-processing heat treatment can be used to produce attractive future food alternatives, such as breakfast cereal flakes and porridge powder, from quinoa grains. Extrusion of quinoa flour into Peruvian foods was shown to be mostly impacted by the processing temperature and processing conditions used. Protein crosslinking increased due to extrusion and post-processing heating. Starch crystallinity decreased most when the product was dried after processing. © 2021 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
Collapse
Affiliation(s)
- Ramune Kuktaite
- Department of Plant Breeding, Swedish University of Agricultural Sciences (SLU Alnarp), Lomma, Sweden
| | | | - Cesar Ch de Mendoza
- CIINCA (Center of Innovation for Andean Grains) Universidad Nacional Agraria La Molina, Lima, Peru
| | | | - Stephen Hall
- Division of Solid Mechanics, Lund University, Lund, Sweden
- Lund Institute of Advanced Neutron and X-ray Science (LINXS), Lund, Sweden
| | - Eva Johansson
- Department of Plant Breeding, Swedish University of Agricultural Sciences (SLU Alnarp), Lomma, Sweden
| |
Collapse
|
12
|
Twin-Screw Extrusion of Oat: Evolutions of Rheological Behavior, Thermal Properties and Structures of Extruded Oat in Different Extrusion Zones. Foods 2022; 11:foods11152206. [PMID: 35892792 PMCID: PMC9329829 DOI: 10.3390/foods11152206] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2022] [Revised: 07/18/2022] [Accepted: 07/22/2022] [Indexed: 12/10/2022] Open
Abstract
Further investigation of material properties during the extrusion process is essential to achieve precise control of the quality of the extrudate. Whole oat flour was used to produce low moisture puffed samples by a twin-screw extruder. X-ray diffraction (XRD), Scanning electron microscopy (SEM), infrared spectroscopy (FTIR), thermal analysis, and rheological experiments were used to deeply characterize changes in the structure and cross-linking of oats in different extrusion zones. Results indicated that the melting region was the main region that changed oat starch, including the major transformation of oat starch crystal morphology and the significant decrease of enthalpy representing the starch pasting peak in the differential scanning calorimeter (DSC) pattern (p < 0.05). Moreover, the unstable structure of the protein increased in the barrel and then decreased significantly (p < 0.05) after being extruded through the die head. The viscosity of oats increased in the cooking zone but decreased after the melting zone. A transformation occurred from elastic-dominant behavior to viscoelastic-dominant behavior for oats in the melting zone and after being extruded. This study provides further theoretical support for the research of the change of materials during extrusion and the development of oat-based food.
Collapse
|
13
|
Abril D, Ferrer V, Mirabal-Gallardo Y, Cabrera-Barjas G, Segura C, Marican A, Pereira A, Durán-Lara EF, Valdés O. Comparative Study of Three Dyes' Adsorption onto Activated Carbon from Chenopodium quinoa Willd and Quillaja saponaria. MATERIALS 2022; 15:ma15144898. [PMID: 35888365 PMCID: PMC9321238 DOI: 10.3390/ma15144898] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/07/2022] [Revised: 07/08/2022] [Accepted: 07/12/2022] [Indexed: 11/16/2022]
Abstract
The present study shows porous activated carbon obtained from Chenopodium quinoa Willd and Quillaja saponaria and their use as potential adsorbents to remove three types of dyes from aqueous solutions. The adsorption results were compared with commercial charcoal to check their efficiency. All porous carbon materials were activated using carbon dioxide and steam and fully characterized. Moreover, the steam-activated samples exhibited a high total pore volume with a BET surface area of around 800 m2 g−1. Batch adsorption experiments showed that commercial charcoal is the charcoal that offered the best adsorption efficiency for tartrazine and sunset yellow FCF. However, in the case of crystal violet, all activated carbons obtained from Chenopodium quinoa Willd and Quillaja saponaria showed the best captures, outperforming commercial charcoal. Molecular dockings of the dyes on the commercial charcoal surface were performed using AutoDock Vina. The kinetic results of the three isotherm’s models for the present data follow the order: Langmuir~Freundlich > Temkin.
Collapse
Affiliation(s)
- Diana Abril
- Departamento de Biología y Química, Facultad de Ciencias Básicas, Universidad Católica del Maule, Talca 3460000, Chile;
| | - Victor Ferrer
- Unidad de Desarrollo Tecnológico, UDT, Universidad de Concepción, Av. Cordillera 2634, Parque Industrial Coronel, Coronel 4190000, Chile; (V.F.); (G.C.-B.); (C.S.)
- Centro Nacional de Excelencia para la Industria de la Madera (CENAMAD), Pontificia Universidad Católica de Chile, Av. Vicuña Mackena 4860, Santiago 7820436, Chile
| | - Yaneris Mirabal-Gallardo
- Instituto de Ciencias Químicas Aplicadas, Facultad de Ingeniería Civil, Universidad Autónoma de Chile, Sede Talca, Talca 3460000, Chile;
| | - Gustavo Cabrera-Barjas
- Unidad de Desarrollo Tecnológico, UDT, Universidad de Concepción, Av. Cordillera 2634, Parque Industrial Coronel, Coronel 4190000, Chile; (V.F.); (G.C.-B.); (C.S.)
- Centro Nacional de Excelencia para la Industria de la Madera (CENAMAD), Pontificia Universidad Católica de Chile, Av. Vicuña Mackena 4860, Santiago 7820436, Chile
| | - Cristina Segura
- Unidad de Desarrollo Tecnológico, UDT, Universidad de Concepción, Av. Cordillera 2634, Parque Industrial Coronel, Coronel 4190000, Chile; (V.F.); (G.C.-B.); (C.S.)
| | - Adolfo Marican
- Instituto de Química de Recursos Naturales, Universidad de Talca, Talca 3460000, Chile; (A.M.); (A.P.)
| | - Alfredo Pereira
- Instituto de Química de Recursos Naturales, Universidad de Talca, Talca 3460000, Chile; (A.M.); (A.P.)
| | - Esteban F. Durán-Lara
- Bio & NanoMaterials Laboratory, Drug Delivery and Controlled Release, Departamento de Microbiología, Facultad de Ciencias de la Salud, Universidad de Talca, Talca 3460000, Chile;
| | - Oscar Valdés
- Centro de Investigación de Estudios Avanzados del Maule (CIEAM), Vicerrectoría de Investigación y Postgrado, Universidad Católica del Maule, Talca 3460000, Chile
- Correspondence:
| |
Collapse
|
14
|
Swarnakar AK, Mohapatra M, Das SK. A Review on Processes, Mechanisms, and Quality Influencing Parameters for Puffing and Popping of Grains. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16891] [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)
- Ajay Kumar Swarnakar
- Agricultural and Food Engineering Department Indian Institute of Technology Kharagpur 721302 West Bengal India
| | - Minati Mohapatra
- Agricultural and Food Engineering Department Indian Institute of Technology Kharagpur 721302 West Bengal India
- Department of Agricultural Processing and Food Engineering, College of Agricultural Engineering and Technology Odisha University of Agriculture and Technology Bhubaneswar, 751003 Odisha India
| | - Susanta Kumar Das
- Agricultural and Food Engineering Department Indian Institute of Technology Kharagpur 721302 West Bengal India
| |
Collapse
|
15
|
Domínguez Razo AN, Segura Campos MR. Ibero‐American
Grains as a source of biomaterials for the manufacture of Films and Coatings: Green Alternative of the
XXI
Century for Sustainable Development. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16709] [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)
- Alejandra Noemí Domínguez Razo
- Facultad de Ingeniería Química, Universidad Autónoma de Yucatán. Periférico Norte Km. 33.5, Tablaje Catastral 13615, Col. Chuburná de Hidalgo Inn, 97203 Mérida Yucatán México
| | - Maira Rubi Segura Campos
- Facultad de Ingeniería Química, Universidad Autónoma de Yucatán. Periférico Norte Km. 33.5, Tablaje Catastral 13615, Col. Chuburná de Hidalgo Inn, 97203 Mérida Yucatán México
| |
Collapse
|
16
|
Rao H, Sindhu R, Panwar S. Morphology and functionality of dry heat‐treated and oxidized quinoa starches. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16672] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Himanshi Rao
- Centre of Food Science and Technology ChaudharyCharan Singh Haryana Agricultural University Hisar Haryana India
| | - Ritu Sindhu
- Centre of Food Science and Technology ChaudharyCharan Singh Haryana Agricultural University Hisar Haryana India
| | - Shreya Panwar
- Centre of Food Science and Technology ChaudharyCharan Singh Haryana Agricultural University Hisar Haryana India
| |
Collapse
|
17
|
Muñoz-Pabon KS, Parra-Polanco AS, Roa-Acosta DF, Hoyos-Concha JL, Bravo-Gomez JE. Physical and Paste Properties Comparison of Four Snacks Produced by High Protein Quinoa Flour Extrusion Cooking. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2022. [DOI: 10.3389/fsufs.2022.852224] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Extrusion cooking is used to produce puffed snacks based on cereals and feed ingredients. Because of its nutritional properties, quinoa flour has been employed to prepare various types of foods. This study evaluates the effects of including hyper-protein quinoa flour obtained through abrasive milling in four formulations cooked at 27% moisture content and processed in a laboratory level single screw extruder to determine their physical, textural, and pasting properties. The results indicated that additional hyper-protein quinoa flour in the cereal mixture reduced 47% the expansion index (EI), while the extrudate density (ED) and hardness increased 54 and 130%, respectively. After the extrusion process, the water absorption index (WAI), water solubility index (WSI) increased by more than 100%. The addition of hyper-protein quinoa flour (25–37%) did not affect the WAI, but an increase in the WSI was observed. The quinoa flour extrusion process generated changes on the color mainly in the L parameter, which decreased in the extruded snacks with quinoa flour inclusion (51.49), compared to the snack without inclusion (62.68). Changing the integrity of the starch granules and associated proteins, causing a decrease in the viscosity peaks during heating and subsequent cooling. The extruded samples revealed stability in the retrogradation process. Extruded snacks from quinoa could be an alternative approach to produce feed ingredients with high protein contents.
Collapse
|
18
|
He Y, Ye F, Li S, Wang D, Chen J, Zhao G. Effect of Sand-Frying-Triggered Puffing on the Multi-Scale Structure and Physicochemical Properties of Cassava Starch in Dry Gel. Biomolecules 2021; 11:biom11121872. [PMID: 34944515 PMCID: PMC8699278 DOI: 10.3390/biom11121872] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2021] [Revised: 12/11/2021] [Accepted: 12/12/2021] [Indexed: 11/16/2022] Open
Abstract
This study revealed the underlying mechanisms involved in the puffing process of dried cassava starch gel by exploring the development of the puffed structure of gel upon sand-frying, chiefly focused on the changes in the multi-scale structure and the physicochemical properties of starch. The results suggested that the sand-frying-induced puffing proceeded very fast, completed in about twenty seconds, which could be described as a two-phase pattern including the warming up (0~6 s) and puffing (7~18 s) stages. In the first stage, no significant changes occurred to the structure or appearance of the starch gel. In the second stage, the cells in the gel network structure were expanded until burst, which brought about a decrease in moisture content, bulk density, and hardness, as well as the increase in porosity and crispness when the surface temperature of gel reached glass transition temperature of 125.28 °C. Upon sand-frying puffing, the crystalline melting and molecular degradation of starch happened simultaneously, of which the latter mainly occurred in the first stage. Along with the increase of puffing time, the thermal stability, peak viscosity, and final viscosity of starch gradually decreased, while the water solubility index increased. Knowing the underlying mechanisms of this process might help manufacturers produce a better quality of starch-based puffed products.
Collapse
Affiliation(s)
- Yonglin He
- College of Food Science, Southwest University, Chongqing 400715, China; (Y.H.); (F.Y.); (S.L.); (D.W.); (J.C.)
| | - Fayin Ye
- College of Food Science, Southwest University, Chongqing 400715, China; (Y.H.); (F.Y.); (S.L.); (D.W.); (J.C.)
| | - Sheng Li
- College of Food Science, Southwest University, Chongqing 400715, China; (Y.H.); (F.Y.); (S.L.); (D.W.); (J.C.)
| | - Damao Wang
- College of Food Science, Southwest University, Chongqing 400715, China; (Y.H.); (F.Y.); (S.L.); (D.W.); (J.C.)
| | - Jia Chen
- College of Food Science, Southwest University, Chongqing 400715, China; (Y.H.); (F.Y.); (S.L.); (D.W.); (J.C.)
| | - Guohua Zhao
- College of Food Science, Southwest University, Chongqing 400715, China; (Y.H.); (F.Y.); (S.L.); (D.W.); (J.C.)
- Chongqing Engineering Research Center for Sweet Potato, Chongqing 400715, China
- Correspondence: ; Tel.: +86-23-6825-2118
| |
Collapse
|
19
|
Ma W, Feng S, Zhao W, Xue L, Shen L, Zheng X. Formation of texture quality of raspberry snack under microwave puffing. J Texture Stud 2021; 53:242-254. [PMID: 34817884 DOI: 10.1111/jtxs.12646] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2021] [Revised: 10/08/2021] [Accepted: 11/15/2021] [Indexed: 11/29/2022]
Abstract
Raspberry snack, as a novel berry product, has rich favor and high crisp taste, where controllable texture quality is conducive to the palatability of the snack. Determinative factors of microwave puffing in microwave intensity and duration and key property of material in Young's modulus were introduced to investigate the formation of texture quality of berry snack under microwave puffing. The results indicate that the microwave intensity has negative correlation with Young's modulus of raspberry chips, which causes the more porosity inside under microwave puffing. Reasonable Young's modulus of raspberry chips enhances the interior porosity and exterior expansion volume of raspberry snack due to the water vapor wrapped other than escaped. The greater microwave intensity results in the higher volume expansion of raspberry chips, in which the great volume expansion from porous pores structure confers moderate hardness. In microwave puffing, the formation of hardness and crispness of raspberry snack depend on microwave puffing parameters, leading to high temperature and great dehydration rate in quick puffing duration, in addition to Young's modulus of raspberry chips, where high dehydration rate accelerates water removal inside raspberry chips to form a harder texture with decreasing springiness, whereas low dehydration rate leads to the gentle change of springiness. Raspberry snack with uniform internal pores and regular shape forming desirable texture may be achieved under the microwave intensity of 7.5 W/g and the puffing duration of 6 min. This study indicates that high-quality raspberry snack may be achieved via controlling heating rate in microwave puffing.
Collapse
Affiliation(s)
- Wenyu Ma
- College of Engineering, Northeast Agricultural University, Harbin, China
| | - Shaoxuan Feng
- College of Engineering, Northeast Agricultural University, Harbin, China
| | - Wei Zhao
- College of Engineering, Northeast Agricultural University, Harbin, China
| | - Liangliang Xue
- College of Engineering, Northeast Agricultural University, Harbin, China
| | - Liuyang Shen
- College of Engineering, Northeast Agricultural University, Harbin, China
| | - Xianzhe Zheng
- College of Engineering, Northeast Agricultural University, Harbin, China
| |
Collapse
|
20
|
Dong GM, Dong JL, Zhu YY, Shen RL, Qu LB. Development of weaning food with prebiotic effects based on roasted or extruded quinoa and millet flour. J Food Sci 2021; 86:1089-1096. [PMID: 33751602 DOI: 10.1111/1750-3841.15616] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2020] [Revised: 12/21/2020] [Accepted: 12/27/2020] [Indexed: 11/28/2022]
Abstract
Weaning is the gradual process of introducing solids or semisolid foods into an infant's diet, in order to ensure their healthy growth. This study developed two kinds of formula weaning food based on roasted or extruded quinoa and millet flour, and evaluated their quality. A fructo-oligosaccharide (FOS)/galacto-oligosaccharide (GOS) mix was added to provide the prebiotic potential. The protein contents of the roasted quinoa-millet complementary food (RQMCF) and extruded quinoa-millet complementary food (EQMCF) were 16.7% and 17.74% higher, respectively, than that of commercial millet complementary food (CMCF). Both RQMCF and EQMCF provided sufficient levels of energy and minerals. Extrusion provided the foods with a lower viscosity, and higher solubility and water absorption ability than roasting. In vitro digestion results showed that EQMCF exhibited the highest starch and protein digestibility (89.76% and 88.72%, respectively) followed by RQMCF (87.75% and 86.63%) and CMCF (83.35% and 81.54%). The digestas of RQMCF and EQMCF after in vitro digestion exhibited prebiotic effects by promoting the growth of the probiotics (Lactobacillus plantarum and Lactobacillus delbrueckii). These results will contribute to developing complementary weaning foods for infants. PRACTICAL APPLICATION: This study has shown that extrusion is an efficient and stable processing method for producing infant complementary foods with low density, balanced nutrition, and high levels of starch and protein digestibility. Extruded quinoa-millet prebiotic complementary food can also promote the proliferation of probiotics. This will provide a new direction for developing novel infant formula weaning foods.
Collapse
Affiliation(s)
- Gui-Mei Dong
- College of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou, Henan, 450000, China
| | - Ji-Lin Dong
- College of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou, Henan, 450000, China
| | - Ying-Ying Zhu
- College of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou, Henan, 450000, China
| | - Rui-Ling Shen
- College of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou, Henan, 450000, China
| | - Ling-Bo Qu
- Key Laboratory of Chemical Biology and Organic Chemistry, Zhengzhou University, Zhengzhou, Henan, 450001, China
| |
Collapse
|
21
|
El‐Sohaimy A. S, Shehata G. M, Djapparovec TA, Mehany T, Zeitoun A. M, Zeitoun M. A. Development and characterization of functional pan bread supplemented with quinoa flour. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.15180] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Sobhy El‐Sohaimy A.
- Department of Technology and Organization of Public Catering, Institute of Sport, Tourism and Service South Ural State University Chelyabinsk Russia
- Department of Food Technology, Arid Lands Cultivation Research Institute City of Scientific Research and Technological Applications Alexandria Egypt
| | - Mohamed Shehata G.
- Department of Food Technology, Arid Lands Cultivation Research Institute City of Scientific Research and Technological Applications Alexandria Egypt
| | - Toshev Abduvali Djapparovec
- Department of Technology and Organization of Public Catering, Institute of Sport, Tourism and Service South Ural State University Chelyabinsk Russia
| | - Taha Mehany
- Department of Food Technology, Arid Lands Cultivation Research Institute City of Scientific Research and Technological Applications Alexandria Egypt
| | - Mohamed Zeitoun A.
- Department of Food Science and Technology, Faculty of Agriculture (Saba Basha) Alexandria University Alexandria Egypt
| | - Ahmed Zeitoun M.
- Department of Food Science and Technology, Faculty of Agriculture (Saba Basha) Alexandria University Alexandria Egypt
| |
Collapse
|
22
|
Wang X, Liu Z, Li X, Song J, Chen L, Li Y, Liu X, Li P. Quality improvement of fresh extruded rice
‐
shaped kernels by microwave‐aided puffing technology. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14991] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Xiaodong Wang
- State Key Laboratory of Food Nutrition and Safety College of Food Science and Engineering Tianjin University of Science and Technology Tianjin China
| | - Zhenyuan Liu
- State Key Laboratory of Food Nutrition and Safety College of Food Science and Engineering Tianjin University of Science and Technology Tianjin China
| | - Xihong Li
- State Key Laboratory of Food Nutrition and Safety College of Food Science and Engineering Tianjin University of Science and Technology Tianjin China
| | - Jianxin Song
- State Key Laboratory of Food Nutrition and Safety College of Food Science and Engineering Tianjin University of Science and Technology Tianjin China
| | - Lan Chen
- State Key Laboratory of Food Nutrition and Safety College of Food Science and Engineering Tianjin University of Science and Technology Tianjin China
| | - Yueming Li
- Changrong Huitong (Tianjin) Food Science and Technology Research and Development Co. Ltd Tianjin China
| | - Xiaofei Liu
- Agricultural Regionalization Office (Rural Energy) of Lingyuan Lingyuan China
| | - Pengli Li
- Lingyuan Agricultural Products Processing Park Management Committee Lingyuan China
| |
Collapse
|
23
|
Cerdán‐Leal MA, López‐Alarcón CA, Ortiz‐Basurto RI, Luna‐Solano G, Jiménez‐Fernández M. Influence of heat denaturation and freezing–lyophilization on physicochemical and functional properties of quinoa protein isolate. Cereal Chem 2020. [DOI: 10.1002/cche.10253] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
| | | | | | - Guadalupe Luna‐Solano
- División de Estudios de Posgrado e Investigación Instituto Tecnológico de Orizaba Orizaba Veracruz México
| | | |
Collapse
|