1
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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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2
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Jebalia I, Della Valle G, Guessasma S, Kristiawan M. Cell walls of extruded pea snacks: Morphological and mechanical characterisation and finite element modelling. Food Res Int 2022; 162:112047. [PMID: 36461312 DOI: 10.1016/j.foodres.2022.112047] [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: 07/27/2022] [Revised: 10/03/2022] [Accepted: 10/12/2022] [Indexed: 11/04/2022]
Abstract
Pulses extruded foods can be envisaged asall solid foams with voids and walls, the latter being considered as a dense starch/protein composite. Pea flour (PF) and blends of pea starch and pea protein isolate (PPI) with different protein contents (0.5-88% dry basis) were extruded to obtain models of dense starch-protein composites. Their morphology was revealed by CLSM microscopy, and their mechanical properties were investigated using a three-point bending test complemented by Finite Element Method (FEM) modelling. Composite morphology revealed protein aggregates dispersed in the starch matrix. It was described by a starch-protein interface index Ii computed from the measured total area and perimeter of protein aggregates. The mechanical test showed that the extruded PF and PPI ruptured in the elastic domain, while the extruded starch-PPI (SP) blends ruptured in the plasticity domain. The mechanical properties of pea composites were weakened by increasing the particle volume fractions, including proteins and fibres, probably due to the poor adhesion between starch and the other constituents. The mechanical behaviour of pea composites did not accurately follow simple mixing laws because of their morphological heterogeneity. Modelling results show that the elastoplastic constitutive model using the Voce plasticity model satisfactorily described the hardening behaviour of SP blend composites. Reasonable agreement (2-10%) was found between the experimental and modelling approaches for most materials. The computed Young's modulus (1.3-2.5 GPa) and saturation flow stress (20-45 MPa) increased with increasing Ii (0.7-3.1), reflecting the increase of interfacial stiffening with the increase of contact area between starch and proteins. FEM modelling allowed to identify the mechanical effect of structural heterogeneities.
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Affiliation(s)
- I Jebalia
- INRAE, UR 1268 Biopolymers Interactions and Assemblies (BIA), 44316 Nantes, France.
| | - G Della Valle
- INRAE, UR 1268 Biopolymers Interactions and Assemblies (BIA), 44316 Nantes, France.
| | - S Guessasma
- INRAE, UR 1268 Biopolymers Interactions and Assemblies (BIA), 44316 Nantes, France.
| | - M Kristiawan
- INRAE, UR 1268 Biopolymers Interactions and Assemblies (BIA), 44316 Nantes, France
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3
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Lopes AC, Klosowski AB, Carvalho BM, Olivato JB. Application and characterisation of industrial brewing by‐products in biodegradable starch‐based expanded composites. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15893] [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)
- Aline Carvalho Lopes
- Pharmaceutical Sciences Department State University of Ponta Grossa Av. General Carlos Cavalcante, 4748 84030‐900 Ponta Grossa Paraná Brazil
| | - Ana Beatriz Klosowski
- Pharmaceutical Sciences Department State University of Ponta Grossa Av. General Carlos Cavalcante, 4748 84030‐900 Ponta Grossa Paraná Brazil
| | - Benjamim Melo Carvalho
- Materials Engineering Department State University of Ponta Grossa Av. General Carlos Cavalcante, 4748 84030‐900 Ponta Grossa Paraná Brazil
| | - Juliana Bonametti Olivato
- Pharmaceutical Sciences Department State University of Ponta Grossa Av. General Carlos Cavalcante, 4748 84030‐900 Ponta Grossa Paraná Brazil
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Abstract
Food 3D printing allows for the production of personalised foods in terms of shape and nutrition. In this study, we examined whether protein-, starch- and fibre-rich fractions extracted from faba beans can be combined to produce fibre- and protein-rich printable food inks for extrusion-based 3D printing. Small amplitude oscillatory shear measurements were used to characterise the inks while compression tests and scanning electron microscopy were used to characterise the freeze-dried samples. We found that rheological parameters such as storage modulus, loss tangent and yield stress were related to ink printability and shape stability. Investigations on the effect of ink composition, infill pattern (honeycomb/grid) and direction of compression on textural and microstructural properties of freeze-dried 3D-printed objects revealed no clear effect of infill pattern, but a strong effect of direction of compression. Microstructure heterogeneity seemed to be correlated with the textural properties of the printed objects.
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5
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Samuelsen T, Haustveit G, Kousoulaki K. The use of tunicate (Ciona intestinalis) as a sustainable protein source in fish feed – Effects on the extrusion process, physical pellet quality and microstructure. Anim Feed Sci Technol 2022. [DOI: 10.1016/j.anifeedsci.2021.115193] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/01/2022]
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6
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Expansion of Emmental cheese and tofu using instant controlled pressure drop (DIC) process. FOOD AND BIOPRODUCTS PROCESSING 2022. [DOI: 10.1016/j.fbp.2021.10.007] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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7
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Lemmens E, Deleu LJ, De Brier N, Smolders E, Delcour JA. Mineral bio-accessibility and intrinsic saccharides in breakfast flakes manufactured from sprouted wheat. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111079] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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8
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Guillermic RM, Aksoy EC, Aritan S, Erkinbaev C, Paliwal J, Koksel F. X-Ray microtomography imaging of red lentil puffed snacks: Processing conditions, microstructure and texture. Food Res Int 2020; 140:109996. [PMID: 33648230 DOI: 10.1016/j.foodres.2020.109996] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2020] [Revised: 11/27/2020] [Accepted: 12/09/2020] [Indexed: 10/22/2022]
Abstract
Red lentils have a great potential to be used as healthy ingredients in puffed snacks due to their excellent nutritional qualities. However, these types of ingredients with relatively higher protein and fiber content when compared to ingredients that are typically used for the manufacture of puffed foods (e.g., refined cereal flours/starches) result in inferior textural quality. Extrusion processing parameters such as screw speed, moisture content and injection pressure of a blowing agent can be manipulated to optimize the microstructure of an extrudate, and as a consequence the texture of the final puffed product. In this study, X-Ray microtomography imaging is used to characterize and quantify the detailed microstructure of red lentil extrudates. The results indicate that an increase in the injected pressure of the physical blowing agent could be correlated with a decrease in mean cell size and wall thickness, as well as an increase in the number of cells. Evidence of wall rupture with an increased screw speed is also visible, and that effect can be counterbalanced by a higher moisture content during processing. A large variation of the cell wall thickness inside an extrudate (which can induce a weaker cellular structure) as well as a larger cell size and higher amount of wall rupture, significantly reduce the hardness of extrudates. This novel effort to quantitatively characterize the microstructure of red lentil extrudates using X-Ray microtomography establishes that an optimal product texture could, in principle, be achieved by manipulating extrusion parameters to achieve the perfect snack texture.
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Affiliation(s)
- R-M Guillermic
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba R3T 2N2, Canada
| | - E C Aksoy
- Institute of Informatics, Hacettepe University, Ankara, Turkey
| | - S Aritan
- Institute of Informatics, Hacettepe University, Ankara, Turkey; Biomechanics Research Group, Faculty of Sports Sciences, Hacettepe University, Ankara, Turkey
| | - C Erkinbaev
- Department of Biosystems Engineering, University of Manitoba, Winnipeg, Manitoba R3T 2N2, Canada
| | - J Paliwal
- Department of Biosystems Engineering, University of Manitoba, Winnipeg, Manitoba R3T 2N2, Canada
| | - F Koksel
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba R3T 2N2, Canada.
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Nowak D, Jakubczyk E. The Freeze-Drying of Foods-The Characteristic of the Process Course and the Effect of Its Parameters on the Physical Properties of Food Materials. Foods 2020; 9:foods9101488. [PMID: 33080983 PMCID: PMC7603155 DOI: 10.3390/foods9101488] [Citation(s) in RCA: 66] [Impact Index Per Article: 16.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2020] [Revised: 10/01/2020] [Accepted: 10/15/2020] [Indexed: 12/15/2022] Open
Abstract
Freeze-drying, also known as lyophilization, is a process in which water in the form of ice under low pressure is removed from a material by sublimation. This process has found many applications for the production of high quality food and pharmaceuticals. The main steps of the freeze-drying process, such as the freezing of the product and primary and secondary drying, are described in this paper. The problems and mechanisms of each step of the freeze-drying process are also analyzed. The methods necessary for the selection of the primary and secondary end processes are characterized. The review contains a description of the effects of process conditions and the selected physical properties of freeze-dried materials, such as structural properties (shrinkage and density porosity), color, and texture. The study shows that little attention is given to the mechanical properties and texture of freeze-dried materials obtained from different conditions of the lyophilization process.
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11
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Ahmad R, Oterhals Å, Xue Y, Skodvin T, Samuelsen TA. Impact of fish protein concentrate on apparent viscosity and physical properties of soy protein concentrate subjected to thermomechanical treatment. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2019.04.014] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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12
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Impact of mineral ions on the release of starch and gel forming capacity of potato flakes in relation to water dynamics and oil uptake during the production of snacks made thereof. Food Res Int 2019; 122:419-431. [DOI: 10.1016/j.foodres.2019.03.065] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2019] [Revised: 03/26/2019] [Accepted: 03/27/2019] [Indexed: 11/23/2022]
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13
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Validation and use for product optimization of a phenomenological model of starch foods expansion by extrusion. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2018.11.006] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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14
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Butt SS, Mohammed IK, Raghavan V, Osborne J, Powell H, Charalambides MN. Quantifying the differences in structure and mechanical response of confectionery products resulting from the baking and extrusion processes. J FOOD ENG 2018; 238:112-121. [PMID: 30510347 PMCID: PMC6100249 DOI: 10.1016/j.jfoodeng.2018.05.039] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
Abstract
Extrusion has potential advantages over baking in terms of throughput, asset cost and flexibility. However, it is challenging to achieve through extrusion the “light, crispy” texture of a more traditional baked confectionery. This study compares and contrasts for the first time confectionery products produced through these two processes, i.e. baking and extrusion. The microstructural differences are measured using imaging techniques, i.e. Scanning Electron Microscopy (SEM) and X-Ray Tomography (XRT) whereas mechanical characterisation is used to highlight differences in the resulting mechanical properties. Crucial information is presented which shows that the two technologies result in different mechanical properties and microstructures, even if the level of porosity in the two products is kept constant. In addition, confectionery products whether they are produced through baking or extrusion, have irregular geometries. The latter makes mechanical characterisation a real challenge. Therefore this study also presents rigorous methods for measuring true mechanical properties such that meaningful and valid comparisons may be made. The accuracy of the chosen methodologies is verified through experiments using flat and tubular extruded geometries as well as testing the products in various directions. It was concluded that the manufacturing method and, in the case of extrusion, the initial moisture content influences the microstructure and mechanics of confectionery products, both of which have an impact on consumer sensory perception. Extrusion has advantages over baking but it is hard to achieve a light/crispy texture. Products made via the two technologies are compared microstructurally and mechanically. Rigorous methods for irregular product geometries were developed for valid comparisons. Our data are required as inputs to computational predictive models of the bulk response. Quantification of differences paves the way for optimising extrusion processes.
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Affiliation(s)
- Saba S Butt
- Mechanical Engineering Department, Imperial College London, South Kensington, London SW7 2AZ, UK
| | - Idris K Mohammed
- Mechanical Engineering Department, Imperial College London, South Kensington, London SW7 2AZ, UK
| | - Vivek Raghavan
- Mechanical Engineering Department, Imperial College London, South Kensington, London SW7 2AZ, UK
| | - James Osborne
- Nestlé Product Technology Centre Confectionery, Haxby Road, York YO91 1XY, UK
| | - Hugh Powell
- Nestlé Product Technology Centre Confectionery, Haxby Road, York YO91 1XY, UK
| | - Maria N Charalambides
- Mechanical Engineering Department, Imperial College London, South Kensington, London SW7 2AZ, UK
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15
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Kumar R, Xavier KM, Lekshmi M, Balange A, Gudipati V. Fortification of extruded snacks with chitosan: Effects on techno functional and sensory quality. Carbohydr Polym 2018; 194:267-273. [DOI: 10.1016/j.carbpol.2018.04.050] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2017] [Revised: 03/02/2018] [Accepted: 04/11/2018] [Indexed: 12/22/2022]
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16
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17
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Effects of milling sorghum into fractions on yield, nutrient composition, and their performance in extrusion of dog food. J Cereal Sci 2018. [DOI: 10.1016/j.jcs.2018.05.013] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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18
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Combrzyński M, Mościcki L, Mitrus M, Kupryaniuk K, Oniszczuk A. Application of extrusion-cooking technique for foamed starch-based materials. BIO WEB OF CONFERENCES 2018. [DOI: 10.1051/bioconf/20181001004] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
Abstract
Foamed materials are widely used, mainly as a protection objects during transport of various products. Traditionally foams are produced from plastics so they are very difficult for waste management. It is the challenge for many scientific centres to develop a technology for the production of bio-based materials which can be rapidly decomposed. The task for the researcher is to obtain a relatively cheap, easy to use and completely biodegradable materials. The aim of this work was the selection of the main raw materials, functional additives and process parameters to obtain the most effective parameters of extrusion-cooking process for foamed starch-based materials. Properties of the products and processing costs were taken into account. During the study, the extrusion-cooking process was performed under various conditions: temperature, humidity, type of the die, screw rotational speed, various raw materials and additives blends. The best results were obtained for mixtures based on potato starch and with addition the foaming agent Plastron foam PDE and poly(vinyl) alcohol PVA.
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19
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Azzollini D, Derossi A, Fogliano V, Lakemond C, Severini C. Effects of formulation and process conditions on microstructure, texture and digestibility of extruded insect-riched snacks. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2017.11.017] [Citation(s) in RCA: 71] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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20
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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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21
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Development of whole grain wheat flour extruded cereal and process impacts on color, expansion, and dry and bowl-life texture. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.08.064] [Citation(s) in RCA: 37] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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22
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Non-destructive characterisation and quantification of the effect of conventional oven and forced convection continuous tumble (FCCT) roasting on the three-dimensional microstructure of whole wheat kernels using X-ray micro-computed tomography (μCT). J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2016.04.015] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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23
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Pitts KF, McCann TH, Mayo S, Favaro J, Day L. Effect of the Sugar Replacement by Citrus Fibre on the Physical and Structural Properties of Wheat-Corn Based Extrudates. FOOD BIOPROCESS TECH 2016. [DOI: 10.1007/s11947-016-1764-4] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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24
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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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25
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A new technique for cross-sectional density profiling of extruded foods by X-ray scanning. FOOD STRUCTURE-NETHERLANDS 2016. [DOI: 10.1016/j.foostr.2016.03.001] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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26
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Kristiawan M, Chaunier L, Della Valle G, Ndiaye A, Vergnes B. Modeling of starchy melts expansion by extrusion. Trends Food Sci Technol 2016. [DOI: 10.1016/j.tifs.2015.11.004] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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27
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Schoeman L, Williams P, du Plessis A, Manley M. X-ray micro-computed tomography (μCT) for non-destructive characterisation of food microstructure. Trends Food Sci Technol 2016. [DOI: 10.1016/j.tifs.2015.10.016] [Citation(s) in RCA: 87] [Impact Index Per Article: 10.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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28
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29
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Gulati T, Datta AK. Mechanistic understanding of case-hardening and texture development during drying of food materials. J FOOD ENG 2015. [DOI: 10.1016/j.jfoodeng.2015.05.031] [Citation(s) in RCA: 104] [Impact Index Per Article: 11.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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30
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Agro-food industry byproducts into value-added extruded foods. FOOD AND BIOPRODUCTS PROCESSING 2015. [DOI: 10.1016/j.fbp.2015.07.003] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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31
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Ditudompo S, Takhar PS. Hybrid mixture theory based modeling of transport mechanisms and expansion-thermomechanics of starch during extrusion. AIChE J 2015. [DOI: 10.1002/aic.14936] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Srivikorn Ditudompo
- Food Science and Human Nutrition; University of Illinois at Urbana-Champaign; Urbana IL 61801
| | - Pawan S. Takhar
- Food Science and Human Nutrition; University of Illinois at Urbana-Champaign; Urbana IL 61801
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32
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De Brier N, Gomand S, Joye I, Pareyt B, Courtin C, Delcour J. The impact of pearling as a treatment prior to wheat roller milling on the texture and structure of bran-rich breakfast flakes. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.08.015] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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33
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Tsokolar-Tsikopoulos KC, Katsavou ID, Krokida MK. 'The effect of inulin addition on structural and textural properties of extruded products under several extrusion conditions': The effect of inulin addition on structural and textural properties of rice flour extrudates. Journal of Food Science and Technology 2015; 52:6170-81. [PMID: 26396364 DOI: 10.1007/s13197-015-1718-2] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/29/2014] [Accepted: 01/02/2015] [Indexed: 11/26/2022]
Abstract
The growing consumer demand for healthy snacks has turned the interest of industry and research in the development of new ready-to-eat products, enriched with dietary fibers. Inulin is a soluble fiber with a neutral taste that promotes the good function of the intestine. Rice flour extrudates were produced under various extrusion temperatures, screw speeds, feed moisture concentrations and inulin replacement levels. The objective of this study was to investigate the effect of the material characteristics and the extrusion conditions on the structural and textural properties of the extrudates. Simple mathematical models were used for properties correlation with process conditions and through regression analysis it was revealed that there is a significant effect of extrusion temperature, screw speed, feed moisture content and inulin concentration on the final properties. Both density and maximum stress increased when moisture content and inulin concentration increased, while they decreased when extrusion temperature and screw speed increased. These results were also strengthened by scanning electron microscopy. The highest expansion ratio was presented when decreasing all process conditions apart from screw speed.
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Affiliation(s)
- Konstantinos C Tsokolar-Tsikopoulos
- Laboratory of Process Analysis and Design, School of Chemical Engineering, National Technical University of Athens, 9 Hroon Polytechneiou str., Zografou Campus, 15780 Athens, Greece
| | - Ioanna D Katsavou
- Laboratory of Process Analysis and Design, School of Chemical Engineering, National Technical University of Athens, 9 Hroon Polytechneiou str., Zografou Campus, 15780 Athens, Greece
| | - Magdalini K Krokida
- Laboratory of Process Analysis and Design, School of Chemical Engineering, National Technical University of Athens, 9 Hroon Polytechneiou str., Zografou Campus, 15780 Athens, Greece
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34
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Rahimi J, Ngadi MO. Inter-particle space fractions in fried batter coatings as influenced by batter formulation and pre-drying time. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2014.02.032] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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35
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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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36
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Koppel K, Gibson M, Alavi S, Aldrich G. The Effects of Cooking Process and Meat Inclusion on Pet Food Flavor and Texture Characteristics. Animals (Basel) 2014; 4:254-71. [PMID: 26480040 PMCID: PMC4494385 DOI: 10.3390/ani4020254] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2014] [Revised: 05/20/2014] [Accepted: 05/20/2014] [Indexed: 11/25/2022] Open
Abstract
Simple Summary The results of this research indicate that processing (baked vs. extruded) plays an important role in determining pet food product texture. In addition, raw ingredients (fresh meat vs. meal-based) did not consistently affect product sensory characteristics. These results may help pet food technologists better understand factors that affect palatability. Abstract The pet food industry is an important portion of the food and feed industries in the US. The objectives of this study were (1) to determine cooking method (baking or extrusion), meat inclusion (0 or 20%), and extrusion thermal to mechanical energy ratios (low, medium, and high) effects on sensory and volatile properties of pet foods, and (2) to determine associations among sensory and volatile characteristics of baked and extruded pet foods. Descriptive sensory analysis and gas chromatography-mass spectrometry were used to analyze the pet food samples. It was found that baked samples were lighter in color (2.0–2.6 baked vs. 3.5–4.3 extruded, color intensity scale 0–15), and had lower levels of attributes that indicated rancidity (i.e., fishy flavor; 0.3–0.6 baked, 0.6–1.5 extruded, scale 0–15), whereas extruded pet foods were more cohesive in mass, more friable, hard, and crisp, but less powdery than baked samples. Fresh meat inclusion tended to decrease bitterness and increase fishy flavor and cohesiveness of pet foods. High thermal to mechanical energy ratio during extrusion resulted in less musty and more porous kibbles. The main volatile compounds included aldehydes, such as hexanal and heptanal, ketones, and alcohols. Extruded samples did not contain methylpyrazine, while baked samples did not contain 2-butyl furan. Future studies should consider evaluating the relationship between sensory results and animal palatability for these types of foods.
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Affiliation(s)
- Kadri Koppel
- Sensory Analysis Center, Department of Human Nutrition, Kansas State University, 1310 Research Park Drive, Manhattan, KS 66502, USA.
| | - Michael Gibson
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA.
| | - Sajid Alavi
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA.
| | - Greg Aldrich
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA.
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Karkle EL, Alavi S, Dogan H. Cellular architecture and its relationship with mechanical properties in expanded extrudates containing apple pomace. Food Res Int 2012. [DOI: 10.1016/j.foodres.2011.11.003] [Citation(s) in RCA: 63] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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