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Singh R, Sá AGA, Sharma S, Nadimi M, Paliwal J, House JD, Koksel F. Effects of Feed Moisture Content on the Physical and Nutritional Quality Attributes of Sunflower Meal-based High-Moisture Meat Analogues. FOOD BIOPROCESS TECH 2023; 17:1897-1913. [PMID: 38939448 PMCID: PMC11199254 DOI: 10.1007/s11947-023-03225-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2023] [Accepted: 10/06/2023] [Indexed: 06/29/2024]
Abstract
Adding value to food industry by-products, like sunflower meal (SFM), through their utilization as ingredients in new food products can improve sustainability of food systems. This research investigated extrusion cooking to produce high-moisture meat analogues (HMMAs) made from blends of soy protein isolate and expeller-pressed SFM. The effects of feed moisture content [FMC] (60, 65, and 70%, wet basis) and SFM concentration (37.5, 50, and 62.5%, total blend weight basis) on physical and protein nutritional quality attributes of HMMAs were investigated. The processing temperatures (including cooling die), screw speed and feed rate were kept constant at 60-80-115-125-50-25 °C (from feeder to the die end), 200 rpm and 0.5 kg/h (dry basis), respectively. An increase in SFM concentration and FMC significantly (p < 0.05) reduced the mechanical energy requirements for extrusion. Cutting strength and texture profile analysis of HMMAs indicated softer texture with increases in SFM and FMC. X-ray microcomputed tomography analysis revealed that the microstructure of the HMMAs at the centre and towards the surface was different and affected by SFM concentration and FMC. The in vitro-protein digestibility corrected amino acid score of the HMMAs ranged between 85 and 91% and did not show significant (p < 0.05) changes as a function of FMC or SFM concentration. HMMAs produced from 37.5% SFM at 70% FMC showed no deficiency in essential amino acids for all age categories except for infants, suggesting the high potential of SFM and soy protein blends for creating nutritious meat alternative products. Overall, this work provided valuable insights regarding the effects of soy protein replacement by SFM on the textural, microstructural and nutritional quality of HMMA applications, paving the way for value-addition to this underutilized food industry by-product.
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Affiliation(s)
- Ravinder Singh
- Department of Food and Human Nutritional Sciences, Richardson Centre for Food Technology and Research, University of Manitoba, Winnipeg, MB R3T 2N2 Canada
| | - Amanda Gomes Almeida Sá
- Department of Food and Human Nutritional Sciences, Richardson Centre for Food Technology and Research, University of Manitoba, Winnipeg, MB R3T 2N2 Canada
| | - Shubham Sharma
- Department of Biosystems Engineering, University of Manitoba, Winnipeg, MB R3T 5V6 Canada
| | - Mohammad Nadimi
- Department of Biosystems Engineering, University of Manitoba, Winnipeg, MB R3T 5V6 Canada
| | - Jitendra Paliwal
- Department of Biosystems Engineering, University of Manitoba, Winnipeg, MB R3T 5V6 Canada
| | - James D. House
- Department of Food and Human Nutritional Sciences, Richardson Centre for Food Technology and Research, University of Manitoba, Winnipeg, MB R3T 2N2 Canada
| | - Filiz Koksel
- Department of Food and Human Nutritional Sciences, Richardson Centre for Food Technology and Research, University of Manitoba, Winnipeg, MB R3T 2N2 Canada
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2
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Culețu A, Susman IE, Mulțescu M, Cucu ȘE, Belc N. Corn Extrudates Enriched with Health-Promoting Ingredients: Physicochemical, Nutritional, and Functional Characteristics. Processes (Basel) 2023. [DOI: 10.3390/pr11041108] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/08/2023] Open
Abstract
The objective of this study was to evaluate the effects of different types of powder additions on the properties of corn extrudates. The following ingredients, which are good sources of bioactive compounds, were used to substitute corn flour: legume protein sources (2% pea, 5% broccoli, and 5% lucerne), plants (15% beetroot and 15% rosehip), and condiments (2% chili, 2% turmeric, 2% paprika, and 2% basil). The total polyphenolic content (TPC) and antioxidant activity (AA) increased when the corn flour was replaced with the different types of ingredients. The highest TPC was found for rosehip followed by the beet, basil, and broccoli additions. Compared to the raw formulations, all the extrudates, except the rosehip extrudate, showed a decrease in the TPC ranging from 11 to 41%, with the smallest loss (11%) occurring for basil and the highest loss (41%) occurring for the control extrudate, respectively. The same observation was recorded for the AA. For the extrudate enriched with rosehip, the TPC and AA increased by 20% and 16%, respectively. The highest level of protein digestibility was in the corn extrudate with the pea addition followed by broccoli and lucerne. The extruded corn samples with condiment additions had a lower glycemic index than the control extrudate. This study demonstrated the potential for the production of gluten-free corn extrudates enriched with ingredients from different sources with improved nutritional properties, conferring also a natural color in the final extrudates.
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Affiliation(s)
- Alina Culețu
- National Institute of Research & Development for Food Bioresources, IBA Bucharest, 6 Dinu Vintila Street, 021102 Bucharest, Romania
| | - Iulia Elena Susman
- National Institute of Research & Development for Food Bioresources, IBA Bucharest, 6 Dinu Vintila Street, 021102 Bucharest, Romania
| | - Mihaela Mulțescu
- National Institute of Research & Development for Food Bioresources, IBA Bucharest, 6 Dinu Vintila Street, 021102 Bucharest, Romania
| | - Șerban Eugen Cucu
- National Institute of Research & Development for Food Bioresources, IBA Bucharest, 6 Dinu Vintila Street, 021102 Bucharest, Romania
| | - Nastasia Belc
- National Institute of Research & Development for Food Bioresources, IBA Bucharest, 6 Dinu Vintila Street, 021102 Bucharest, Romania
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3
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Permal R, Chia T, Arena G, Fleming C, Chen J, Chen T, Chang WL, Seale B, Hamid N, Kam R. Converting avocado seeds into a ready to eat snack and analysing for persin and amygdalin. Food Chem 2023; 399:134011. [DOI: 10.1016/j.foodchem.2022.134011] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2021] [Revised: 07/27/2022] [Accepted: 08/22/2022] [Indexed: 11/26/2022]
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4
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Butterfly Pea Flower as a Novel Ingredient to Produce Antioxidant-Enriched Yellow Pea-Based Breakfast Cereals. Foods 2022; 11:foods11213447. [PMID: 36360061 PMCID: PMC9657694 DOI: 10.3390/foods11213447] [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: 08/31/2022] [Revised: 10/27/2022] [Accepted: 10/28/2022] [Indexed: 11/22/2022] Open
Abstract
Butterfly pea flower (BP) is a rich source of bioactive components and can potentially be utilized to produce appealing, wholesome foods. Antioxidant and dietary fiber-enriched breakfast cereals were produced by extrusion cooking using blends of BP and yellow pea flour (YP). BP was added to YP at 0%, 5% and 10% levels (w/w), respectively, and extruded at two temperature profiles with die temperatures of 130 and 150 °C. Incorporation of BP significantly (p < 0.05) improved the total phenolics content, antioxidant properties, and insoluble and total dietary fiber content of the extrudates, with 10% BP extrudates showing the highest values. At a die temperature of 150 °C, the extrudates had a higher expansion ratio, a lower dry hardness, and a higher dry crispiness as compared to those at 130 °C. The color of BP-incorporated extrudates was darker and bluer as compared to the no-BP extrudates. The 10% BP extrudates retained relatively more of their hardness, crispiness, and crunchiness after soaking, indicating a better bowl-life and, therefore, better suitability of this blend formula for breakfast cereal production. Overall, this research shows that healthier breakfast cereals with appealing color and relatively longer bowl-life can be produced using BP, making BP a potential novel ingredient for extrusion formulations.
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5
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Xiao X, Li J, Xiong H, Tui W, Zhu Y, Zhang J. Effect of Extrusion or Fermentation on Physicochemical and Digestive Properties of Barley Powder. Front Nutr 2022; 8:794355. [PMID: 35223935 PMCID: PMC8867180 DOI: 10.3389/fnut.2021.794355] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2021] [Accepted: 12/29/2021] [Indexed: 11/14/2022] Open
Abstract
In this work, the effect of extrusion and fermentation on the physicochemical and digestive properties of barley powder was studied. The results showed that the contents of phenolics, β-glucan, protein, and lipid decreased after extrusion. The contents of nutrients (except lipid) increased after fermentation. Both extrusion and fermentation of barley can lead to the darkening of the color and effectively optimize the palatability by reducing the viscosity. In vitro digestion of starch showed that the content of as rapidly digestible starch increased after extrusion and fermentation. The contents of ferulic acid, 2-hydroxybenzoic acid, and caffeic acid decreased after extrusion, while the contents of chlorogenic acid, p-coumaric acid, and ferulic acid increased after fermentation. Basically, the content of all the phenolic showed an increasing trend after digestion. The antioxidant activity decreased after extrusion and increased after fermentation. Therefore, the nutritional composition and properties of barley powder were changed under the two processing methods.
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Affiliation(s)
- Xiang Xiao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Jiaying Li
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Hao Xiong
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Wenxuan Tui
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Ying Zhu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Jiayan Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
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6
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LEÓN EAV, ALDAPA CAG, ROJAS JA, TORRES AV, URIBE JPH, RODRÍGUEZ HMP, CORTEZ RON. Phytochemical content and antioxidant activity of extruded products made from yellow corn supplemented with apple pomace powder. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.91221] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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7
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FONTOURA LM, ASCHERI JLR, BAZÁN-COLQUE RJ. Impact on antioxidant activity of including grape peel flour in a novel sorghum-based extruded food. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.35121] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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8
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Wang C, Alavi S, Li Y, Dogan H. Influence of chickpea flour and yellow pea concentrate additive amount and in‐barrel moisture content on the physiochemical properties of extruded extrudates. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16233] [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)
- Chunyan Wang
- Food College Shenyang Agricultural University Shenyang PR China
| | - Sajid Alavi
- Department of Grain Science and Industry Kansas State University Manhattan Kansas USA
| | - Yonghui Li
- Department of Grain Science and Industry Kansas State University Manhattan Kansas USA
| | - Hulya Dogan
- Department of Grain Science and Industry Kansas State University Manhattan Kansas USA
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9
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Fu X, Liu Q, Xu E, Yang Y, Zhu K, Jin Z, Jiao A. The effect of Vaccinium bracteatum Thunb. leaves addition on antioxidant capacity, physicochemical properties, and in vitro digestibility of rice extrudates. J Food Sci 2021; 86:4730-4740. [PMID: 34519044 DOI: 10.1111/1750-3841.15911] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2021] [Revised: 07/07/2021] [Accepted: 08/12/2021] [Indexed: 11/27/2022]
Abstract
Vaccinium bracteatum Thunb.leaves (VBTL) are a traditional Chinese herbal medicine with potential natural pigments and antioxidants. Its application information on extrusion is limited. In this study, to increase the usage of foods containing VBTL, rice-based extrudates with VBTL were investigated. The extrusion was performed at a wide temperature range (60-140°C) and with different VBTL supplementations (3%-10%). The extrudates with 10% VBTL showed a significant decrease in total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activity upon extrusion. TPC and TFC increased with the rise of barrel temperature. The VBTL color was stable during the wide-temperature extrusion process. The bioactivities of the extrudates were positively correlated with the VBTLsupplement (R = 0.943-0.989). In addition, different addition levels of VBTL significantly changed the water absorption index (WAI), water solubility index (WSI), pasting properties, and in vitro starch digestibility of the extrudates. Moreover, extrudates with 3% VBTL showed the highest WAI and peak viscosity but the lowest in vitro starch digestibility. These results may suggest that rice extrudates with a low supplement of VBTL have an acceptable color and may be used as functional additives for high antioxidant and low glycemic response diets. PRACTICAL APPLICATION: The results showed that the Vaccinium bracteatum Thunb. leaves (VBTL) color and antioxidation were stable during the wide-temperature extrusion process. Extrusion processing can be used to enlarge the usage of VBTL and simplify its traditional processing method. Applying VBTL to the process of extrusion appears to be a suitable method of producing value-added and low glycemic response extrudates.
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Affiliation(s)
- Xi Fu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China.,School of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China
| | - Qing Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China.,School of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China
| | - Enbo Xu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, People's Republic of China
| | - Yueyue Yang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China.,School of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China
| | - Kunfu Zhu
- Shandong Zhushi Pharmaceutical Group Co., Ltd, Heze, People's Republic of China
| | - Zhengyu Jin
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China.,School of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China.,Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, People's Republic of China
| | - Aiquan Jiao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China.,School of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China.,Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, People's Republic of China
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10
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Rico D, Cano AB, Martín-Diana AB. Pulse-Cereal Blend Extrusion for Improving the Antioxidant Properties of a Gluten-Free Flour. Molecules 2021; 26:5578. [PMID: 34577047 PMCID: PMC8467424 DOI: 10.3390/molecules26185578] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2021] [Revised: 09/07/2021] [Accepted: 09/11/2021] [Indexed: 11/16/2022] Open
Abstract
Extrusion is an interesting technological tool that facilitates pulse formulation into flour mixtures, with tailored fibre content, total antioxidant capacity (TAC) and glycemic index (GI) among other components in final formulas. The gluten-free (GF) market has significantly grown during the last years. GF products have evolved from specialty health foods to products targeted to the general population and not only associated to celiac consumers. This study evaluates how temperature, cereal base (rice/corn) and pulse concentration affect extruded flour properties and which conditions are more efficient to develop a gluten-free flour with high TAC and low GI. Additionally, it evaluated the effect of this optimal formula after the baking process. The results showed an increase of total phenol (TP) and antioxidant activity with extrusion, with a temperature-dependent effect (130 °C ≥ 120 °C ≥ 110 °C), which may imply an enhanced bioaccessibility of phenolics compounds after extraction. Extrusion increased GI in comparison to native flour; however, a dough temperature of 130 °C resulted in a significantly (p ≤ 0.05) lower GI than that observed for 110-120 °C doughs, probably associated to the pastification that occurred at higher temperatures, which would decrease the degree of gelatinization of the starches and therefore a significant (p ≤ 0.05) GI reduction. Corn-lentil flour showed higher antioxidant properties and lower GI index in comparison with rice-lentil blends. The formulation of the optimal blend flour into a baked product (muffin) resulted in a significant loss of antioxidant properties, with the exception of the reducing power (FRAP), although the final antioxidant values of the baked product were in the range of the original native flour blend before any process.
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Affiliation(s)
- Daniel Rico
- Subdirection of Research and Technology, Agro-Technological Institute of Castilla y León, Consejería de Agricultura y Ganadería, Finca de Zamadueñas, Ctra. Burgos km. 119, 47171 Valladolid, Spain;
| | | | - Ana Belén Martín-Diana
- Subdirection of Research and Technology, Agro-Technological Institute of Castilla y León, Consejería de Agricultura y Ganadería, Finca de Zamadueñas, Ctra. Burgos km. 119, 47171 Valladolid, Spain;
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11
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Neder-Suárez D, Lardizabal-Gutiérrez D, Zazueta-Morales JDJ, Meléndez-Pizarro CO, Delgado-Nieblas CI, Ramírez Wong B, Gutiérrez-Méndez N, Hernández-Ochoa LR, Quintero-Ramos A. Anthocyanins and Functional Compounds Change in a Third-Generation Snacks Prepared Using Extruded Blue Maize, Black Bean, and Chard: An Optimization. Antioxidants (Basel) 2021; 10:antiox10091368. [PMID: 34573000 PMCID: PMC8465905 DOI: 10.3390/antiox10091368] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2021] [Revised: 08/22/2021] [Accepted: 08/24/2021] [Indexed: 11/25/2022] Open
Abstract
The effect of extrusion cooking on bioactive compounds in third-generation snacks (TGSE) and microwave-expanded snacks (MWSE) prepared using black bean, blue maize, and chard (FBCS) was evaluated. FBCS was extruded at different moisture contents (MC; 22.2–35.7%), extrusion temperatures (ET; 102–142 °C), and screw speeds (SP; 96–171 rpm). Total anthocyanin content (TAC), contents of individual anthocyanins, viz., cyanidin-3-glucoside, malvidin-3-glucoside, pelargonidin-3-glucoside, pelargonidin-3-5-diglucoside, and delphinidin-3-glucoside chloride, total phenolic content (TPC), antioxidant activity (AA), and color parameters were determined. TAC and individual anthocyanin levels increased with the reduction in ET. ET and MC affected the chemical and color properties; increase in ET caused a significant reduction in TPC and AA. Microwave expansion reduced anthocyanin content and AA, and increased TPC. Extrusion under optimal conditions (29% MC, 111 rpm, and 120 °C) generated products with a high retention of functional compounds, with high TAC (41.81%) and TPC (28.23%). Experimental validation of optimized process parameters yielded an average error of 13.73% from the predicted contents of individual anthocyanins. Results suggest that the TGSE of FBCS obtained by combining extrusion and microwave expansion achieved significant retention of bioactive compounds having potential physiological benefits for humans.
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Affiliation(s)
- David Neder-Suárez
- Departamento de Investigación y Posgrado, Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua, Circuito Universitario s/n Campus Universitario 2, Chihuahua 31125, Mexico; (D.N.-S.); (C.O.M.-P.); (N.G.-M.); (L.R.H.-O.)
| | - Daniel Lardizabal-Gutiérrez
- Centro de Investigación en Materiales Avanzados, S. C. Avenida Miguel de Cervantes 120, Complejo Industrial Chihuahua, Chihuahua 31109, Mexico;
| | - José de Jesús Zazueta-Morales
- Programa de Posgrado en Ciencia y Tecnología de Alimentos, Facultad de Ciencias Químico Biológicas, Universidad Autónoma de Sinaloa, Ciudad Universitaria, Culiacán 80013, Mexico; (J.d.J.Z.-M.); (C.I.D.-N.)
| | - Carmen Oralia Meléndez-Pizarro
- Departamento de Investigación y Posgrado, Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua, Circuito Universitario s/n Campus Universitario 2, Chihuahua 31125, Mexico; (D.N.-S.); (C.O.M.-P.); (N.G.-M.); (L.R.H.-O.)
| | - Carlos Iván Delgado-Nieblas
- Programa de Posgrado en Ciencia y Tecnología de Alimentos, Facultad de Ciencias Químico Biológicas, Universidad Autónoma de Sinaloa, Ciudad Universitaria, Culiacán 80013, Mexico; (J.d.J.Z.-M.); (C.I.D.-N.)
| | - Benjamín Ramírez Wong
- Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Rosales y Blvd. Luis Encinas s/n, Hermosillo 83000, Mexico;
| | - Néstor Gutiérrez-Méndez
- Departamento de Investigación y Posgrado, Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua, Circuito Universitario s/n Campus Universitario 2, Chihuahua 31125, Mexico; (D.N.-S.); (C.O.M.-P.); (N.G.-M.); (L.R.H.-O.)
| | - León Raúl Hernández-Ochoa
- Departamento de Investigación y Posgrado, Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua, Circuito Universitario s/n Campus Universitario 2, Chihuahua 31125, Mexico; (D.N.-S.); (C.O.M.-P.); (N.G.-M.); (L.R.H.-O.)
| | - Armando Quintero-Ramos
- Departamento de Investigación y Posgrado, Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua, Circuito Universitario s/n Campus Universitario 2, Chihuahua 31125, Mexico; (D.N.-S.); (C.O.M.-P.); (N.G.-M.); (L.R.H.-O.)
- Correspondence: or
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12
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Azad MOK, Adnan M, Sung IJ, Lim JD, Baek J, Lim YS, Park CH. Development of value‐added functional food by fusion of colored potato and buckwheat flour through hot‐melt extrusion. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15312] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Affiliation(s)
- Md Obyedul Kalam Azad
- Department of Bio‐Health Technology College of Biomedical Science Kangwon National University Chuncheon Korea
| | - Md. Adnan
- Department of Bio‐Health Convergence College of Biomedical Science Kangwon National University Chuncheon Korea
| | - In Je Sung
- Department of Bio‐Health Technology College of Biomedical Science Kangwon National University Chuncheon Korea
| | - Jung Dae Lim
- Department of Herbal Medicine Resource Kangwon National University Samcheok Korea
| | - Jong‐Suep Baek
- Department of Herbal Medicine Resource Kangwon National University Samcheok Korea
| | - Young Seok Lim
- Department of Bio‐Health Convergence College of Biomedical Science Kangwon National University Chuncheon Korea
- Valley Food Tec. Eden ID USA
| | - Cheol Ho Park
- Department of Bio‐Health Technology College of Biomedical Science Kangwon National University Chuncheon Korea
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13
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Gasparre N, Pan J, da Silva Alves PL, Rosell CM, De J. Berrios J. Tiger Nut ( Cyperus esculentus) as a Functional Ingredient in Gluten-Free Extruded Snacks. Foods 2020; 9:E1770. [PMID: 33260341 PMCID: PMC7760251 DOI: 10.3390/foods9121770] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2020] [Revised: 11/22/2020] [Accepted: 11/27/2020] [Indexed: 01/13/2023] Open
Abstract
Tiger nut (TN) is a nutritious source of gluten-free flour, used generally in healthy beverages, but its incorporation in gluten-free extruded snacks has not been explored. TN flour was blended at different concentrations (up to 70%) with rice flour and soluble fiber, for the development of gluten-free snacks on a twin-screw extruder. The effect of TN inclusion in the formulations was evaluated on relevant physiochemical characteristics of the snacks. Viscoamylograph of the raw formulations showed that TN addition increased (p < 0.01) onset temperature and delayed peak viscosity. In the extruded flours, TN contributed to limit the starch degradation during extrusion. Diameter, expansion ratio, true density, and total pore volume of the extrudates were reduced (pf < 0.01) by the increased TN content in the formulations, while bulk density rose. The surfaces of the extruded snacks were modified by the increasing inclusion of TN in substitution of rice in the formulations. Extrudates containing 10% TN showed the best overall texture profile. Moreover, TN addition enhanced the ash and protein content of the snacks and increased their total antioxidant activity. This study demonstrated that incorporation of 10% TN flour into rice-based formulation was suitable for making gluten-free snacks with acceptable physical properties.
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Affiliation(s)
- Nicola Gasparre
- Western Regional Research Center, U.S. Department of Agriculture Research Service, 800 Buchanan Street, Albany, CA 94710-1105, USA; (N.G.); (J.P.); (P.L.d.S.A.)
- Food Science Department, Institute of Agrochemistry and Food Technology (IATA-CSIC), C/Agustin Escardino 7, 46980 Paterna, Spain;
| | - James Pan
- Western Regional Research Center, U.S. Department of Agriculture Research Service, 800 Buchanan Street, Albany, CA 94710-1105, USA; (N.G.); (J.P.); (P.L.d.S.A.)
| | - Priscila Leal da Silva Alves
- Western Regional Research Center, U.S. Department of Agriculture Research Service, 800 Buchanan Street, Albany, CA 94710-1105, USA; (N.G.); (J.P.); (P.L.d.S.A.)
| | - Cristina M. Rosell
- Food Science Department, Institute of Agrochemistry and Food Technology (IATA-CSIC), C/Agustin Escardino 7, 46980 Paterna, Spain;
| | - Jose De J. Berrios
- Western Regional Research Center, U.S. Department of Agriculture Research Service, 800 Buchanan Street, Albany, CA 94710-1105, USA; (N.G.); (J.P.); (P.L.d.S.A.)
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14
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Luo S, Koksel F. Physical and technofunctional properties of yellow pea flour and bread crumb mixtures processed with low moisture extrusion cooking. J Food Sci 2020; 85:2688-2698. [PMID: 32856311 DOI: 10.1111/1750-3841.15385] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2020] [Revised: 06/03/2020] [Accepted: 06/22/2020] [Indexed: 12/23/2022]
Abstract
The potential utilization of yellow pea flour and bread crumb blends was investigated to generate nutritionally-dense extruded products with superior physical and/or technofunctional properties. Yellow pea flour mixed with bread crumb at different ratios were processed using low-moisture twin-screw extrusion cooking conditions to examine the effect of blending ratios and feed moisture contents on physical (that is, radial expansion index, extrudate density, microstructure, texture, and color) and technofunctional (that is, emulsifying capacity, emulsifying stability, water solubility [WS], water binding capacity [WBC], oil binding capacity [OBC], and pasting) properties of the final products. Compared to the two feed materials alone, samples produced with yellow pea flour and bread crumb blends showed lower hardness and higher crispiness. Moisture content (12% to 18%) was found to significantly affect physical and technofunctional properties. With an increase in feed moisture content from 12% to 18%, the WBC of the extrudates increased while the WS decreased. Extrudates produced with higher feed moisture content, and higher yellow pea flour content had higher setback viscosity. Among all formulas and feed moisture contents studied, extrudates produced with 50% yellow pea flour and 50% bread crumb at 12% feed moisture content had the highest radial expansion and bigger cells with thinner cell walls. This study has shown that incorporation of yellow pea flour and bread crumb in extrusion cooking process could be used to develop nutritionally-dense foods with improved physical and technofunctional properties.
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Affiliation(s)
- Siwen Luo
- Food and Human Nutritional Sciences Dept., Univ. of Manitoba, 250 Ellis Building, 13 Freedman Crescent, Winnipeg, MB, R3T 2N2, Canada
| | - Filiz Koksel
- Food and Human Nutritional Sciences Dept., Univ. of Manitoba, 250 Ellis Building, 13 Freedman Crescent, Winnipeg, MB, R3T 2N2, Canada
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15
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Valverde D, Behrends B, Pérez-Esteve É, Kuhnert N, Barat JM. Functional changes induced by extrusion during cocoa alkalization. Food Res Int 2020; 136:109469. [PMID: 32846554 DOI: 10.1016/j.foodres.2020.109469] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2019] [Revised: 06/15/2020] [Accepted: 06/17/2020] [Indexed: 11/28/2022]
Abstract
Polyphenols, a group of secondary metabolites, have well-known relevant effects on human health. During traditional alkalization, this content dramatically lowers. We aimed to evaluate an alternative alkalization method based on extrusion on cocoa functional characteristics. The results showed that the antioxidant capacity and total phenolic values increased as alkali concentration and temperature did, and these values doubled under less extreme conditions. Comparing the functional properties between extruded and traditionally produced powders revealed that catechin, epicatechin and dimers B1 and B2 contents were 43%, 33%, 54% and 34% lower in the extruded samples, respectively. However, this reduction was partially balanced by increased clovamide content up to 50%. Thus the total phenol content and antioxidant capacity of the extruded samples were statistically above those of the commercial one. Hence extrusion alkalization should be considered a new processing alternative to avoid markedly reducing functional properties.
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Affiliation(s)
- D Valverde
- Departamento de Tecnología de Alimentos. Universitat Politècnica de València, Camino de Vera, s/n, 46022 Valencia, Spain
| | - B Behrends
- Department of Life Sciences & Chemistry, Jacobs University, Campus Ring 1, 28759 Bremen, Germany
| | - É Pérez-Esteve
- Departamento de Tecnología de Alimentos. Universitat Politècnica de València, Camino de Vera, s/n, 46022 Valencia, Spain.
| | - N Kuhnert
- Department of Life Sciences & Chemistry, Jacobs University, Campus Ring 1, 28759 Bremen, Germany
| | - J M Barat
- Departamento de Tecnología de Alimentos. Universitat Politècnica de València, Camino de Vera, s/n, 46022 Valencia, Spain
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16
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Ali S, Singh B, Sharma S. Effect of processing temperature on morphology, crystallinity, functional properties, and in vitro digestibility of extruded corn and potato starches. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14531] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Salim Ali
- Department of Food Science Faculty of Agriculture (Saba Basha) Alexandria University Alexandria Egypt
| | - Baljit Singh
- Department of Food Science and Technology Punjab Agricultural University Ludhiana India
| | - Savita Sharma
- Department of Food Science and Technology Punjab Agricultural University Ludhiana India
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17
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Liu X, Yang L, Zhao S, Zhang H. Characterization of the dough rheological and steamed bread fortified with extruded purple sweet potato flour. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2020. [DOI: 10.1080/10942912.2020.1733600] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Affiliation(s)
- Xingli Liu
- School of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou, PR China
- Henan Collaborative Innovation Center of Food Production and Safety, Zhengzhou, PR China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, PR China
| | - Longsong Yang
- School of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou, PR China
| | - Shuangli Zhao
- School of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou, PR China
| | - Hua Zhang
- School of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou, PR China
- Henan Collaborative Innovation Center of Food Production and Safety, Zhengzhou, PR China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, PR China
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18
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Asquieri ER, Berrios JDJ, Asquieri EMDAR, Pan J, de Moura e Silva AG, Batista RD. The effect of extrusion processing on the physicochemical and antioxidant properties of fermented and non-fermented Jabuticaba pomace. POLIMEROS 2020. [DOI: 10.1590/0104-1428.06620] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
| | | | | | - James Pan
- United States Department of Agriculture, United States
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19
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Analysis of alkaloids (indole alkaloids, isoquinoline alkaloids, tropane alkaloids). RECENT ADVANCES IN NATURAL PRODUCTS ANALYSIS 2020. [PMCID: PMC7153348 DOI: 10.1016/b978-0-12-816455-6.00015-9] [Citation(s) in RCA: 48] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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20
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Arriola-Guevara E, Gudiño-García DM, Prado-Ramírez R, Mondragón-Cortez PM, Corona-González RI, Guatemala-Morales GM. Estudio de los parámetros de freído sobre las propiedades fisicoquímicas de una botana hecha de harinas de maíz, chicharo y salvado de avena. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2020. [DOI: 10.1590/1981-6723.29718] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Resumen El objetivo de este estudio fue evaluar el efecto de la temperatura y tiempo de freído sobre las propiedades fisicoquímicas: porcentaje de humedad, H; cambio neto de color, ΔE; contenido de grasa, G; índices de absorción, IAA; solubilidad en agua, ISA; densidad aparente, DA; y dureza, D, de un alimento frito tipo botana preparado con una mezcla de harinas de maíz nixtamalizado (HMN), harina de chícharo (HC) y salvado de avena (SA), hidratada al 47%. El estudio mostró que DA y H disminuyeron, mientras que ΔE e IAA se incrementaron con el aumento de la temperatura y el tiempo de freído. Los cambios en ISA y D resultaron estadísticamente no significativos. El análisis de componentes principales, mostró que el 83% de la variabilidad de los datos se puede explicar debido a dos componentes: temperatura (56%) y tiempo (28%). El análisis sensorial mostró que la botana elaborada a 165 °C y 198 s obtuvo mayor aceptación, resultando un alimento con alto contenido de proteína y bajo contenido de grasa.
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Affiliation(s)
| | | | - Rogelio Prado-Ramírez
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, México
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Characterization of a Mixture of Oca (Oxalis tuberosa) and Oat Extrudate Flours: Antioxidant and Physicochemical Attributes. J FOOD QUALITY 2019. [DOI: 10.1155/2019/1238562] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The oca (Oxalis tuberosa) is a tuber with high starch content and excellent antioxidant properties, which can be used in the production of extruded products; however, starch-rich products can be improved nutritionally through the incorporation of fibers that can result in extrudates with beneficial health properties. The aim of this work was to develop a mixture of oca (Oxalis tuberosa) and oat extrudate flours and evaluate the antioxidant and physicochemical attributes. The results showed that a higher moisture content increased the hardness, water absorption index, and density of the extrudates; however, the solubility and expansion indexes showed an inverse pattern. The addition of oat fiber had the opposite effect from moisture content on the physicochemical properties mentioned above. The cellular antioxidant activity (CAA) of the extrudates decreased when the oat fiber increased. An inverse pattern was observed when the moisture concentration was increased. The starch hydrolysis percentage and glycemic index decreased significantly when the fiber content increased. Oat fiber contributed 67.29% and 65.04% to these parameters, respectively. Oat fiber exerted a greater effect than moisture on the collets extruded in this study according to factor contributions.
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Viacava F, Santana-Gálvez J, Heredia-Olea E, Pérez-Carrillo E, Jacobo-Velázquez DA. Combined application of wounding stress and extrusion as an innovative tool to obtain carrot powders with modified functional properties. CYTA - JOURNAL OF FOOD 2019. [DOI: 10.1080/19476337.2019.1624621] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Affiliation(s)
- Fernando Viacava
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Campus Guadalajara, Zapopan, Mexico
| | - Jesús Santana-Gálvez
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Campus Guadalajara, Zapopan, Mexico
| | - Erick Heredia-Olea
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Centro de Biotecnología FEMSA, Monterrey, Mexico
| | - Esther Pérez-Carrillo
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Centro de Biotecnología FEMSA, Monterrey, Mexico
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23
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Delgado-Nieblas C, Ruiz-Beltrán K, Sánchez-Lizárraga J, Zazueta-Morales JDJ, Aguilar-Palazuelos E, Carrillo-López A, Camacho-Hernández IL, Quintero-Ramos A. Effect of extrusion on physicochemical, nutritional and antioxidant properties of breakfast cereals produced from bran and dehydrated naranjita pomace. CYTA - JOURNAL OF FOOD 2019. [DOI: 10.1080/19476337.2019.1566276] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Carlos Delgado-Nieblas
- Posgrado en Ciencia y Tecnología de Alimentos, Universidad Autónoma de Sinaloa, Calzada de las Américas y Josefa Ortiz de Domínguez, Ciudad Universitaria, Culiacán, México
| | - Karen Ruiz-Beltrán
- Posgrado en Ciencia y Tecnología de Alimentos, Universidad Autónoma de Sinaloa, Calzada de las Américas y Josefa Ortiz de Domínguez, Ciudad Universitaria, Culiacán, México
| | - Jessica Sánchez-Lizárraga
- Posgrado en Ciencia y Tecnología de Alimentos, Universidad Autónoma de Sinaloa, Calzada de las Américas y Josefa Ortiz de Domínguez, Ciudad Universitaria, Culiacán, México
| | - José de Jesús Zazueta-Morales
- Posgrado en Ciencia y Tecnología de Alimentos, Universidad Autónoma de Sinaloa, Calzada de las Américas y Josefa Ortiz de Domínguez, Ciudad Universitaria, Culiacán, México
| | - Ernesto Aguilar-Palazuelos
- Posgrado en Ciencia y Tecnología de Alimentos, Universidad Autónoma de Sinaloa, Calzada de las Américas y Josefa Ortiz de Domínguez, Ciudad Universitaria, Culiacán, México
| | - Armando Carrillo-López
- Posgrado en Ciencia y Tecnología de Alimentos, Universidad Autónoma de Sinaloa, Calzada de las Américas y Josefa Ortiz de Domínguez, Ciudad Universitaria, Culiacán, México
| | - Irma Leticia Camacho-Hernández
- Posgrado en Ciencia y Tecnología de Alimentos, Universidad Autónoma de Sinaloa, Calzada de las Américas y Josefa Ortiz de Domínguez, Ciudad Universitaria, Culiacán, México
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24
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Levien Vanier N, Pozzada dos Santos J, Almeida Villanova F, Colussi R, Cardoso Elias M, Pan J, De J. Berrios J. Effects of rice amylose content and processing conditions on the quality of rice and bean-based expanded extrudates. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13758] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
Affiliation(s)
- Nathan Levien Vanier
- Department of Agroindustrial Science and Technology; Federal University of Pelotas; Pelotas Brazil
| | | | | | - Rosana Colussi
- Department of Agroindustrial Science and Technology; Federal University of Pelotas; Pelotas Brazil
| | - Moacir Cardoso Elias
- Department of Agroindustrial Science and Technology; Federal University of Pelotas; Pelotas Brazil
| | - James Pan
- Department of Agriculture; Healthy Processed Foods Research Unit, WRRC, ARS; Albany California
| | - Jose De J. Berrios
- Department of Agriculture; Healthy Processed Foods Research Unit, WRRC, ARS; Albany California
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25
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Singha P, Muthukumarappan K. Single screw extrusion of apple pomace-enriched blends: Extrudate characteristics and determination of optimum processing conditions. FOOD SCI TECHNOL INT 2018; 24:447-462. [DOI: 10.1177/1082013218766981] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Response surface methodology was used to investigate the single screw extrusion of apple pomace–defatted soy flour–corn grits blends and the product properties. Five different blends at a level of 0–20% w/w apple pomace were extrusion cooked with varied barrel and die temperature (100–140℃), screw speed (100–200 rpm), and feed moisture content (14–20% wet basis). Increasing apple pomace content in the blends significantly ( P < 0.05) increased the bulk density, the total phenolic content, and the antioxidant activity of the extrudates. The expansion ratio increased with pomace inclusion level of 5% but decreased significantly ( P < 0.05) at higher levels of pomace inclusion (10–20%). Moisture content had quadratic influence on water absorption and solubility indices. Optimal extrusion cooking conditions most likely to produce apple pomace-enriched extruded snack products were at 140℃ barrel and die temperature, 20% feed moisture content, and 200 rpm screw speed. The results indicated active interaction between apple pomace and starch during expansion process.
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Affiliation(s)
- Poonam Singha
- Department of Agricultural & Biosystems Engineering, South Dakota State University, Brookings, USA
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26
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Cuj-Laines R, Hernández-Santos B, Reyes-Jaquez D, Delgado-Licon E, Juárez-Barrientos JM, Rodríguez-Miranda J. Physicochemical properties of ready-to-eat extruded nixtamalized maize-based snacks enriched with grasshopper. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13774] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Rubí Cuj-Laines
- Tecnológico Nacional de México/Instituto Tecnológico de Tuxtepec; Av. Dr. Víctor Bravo Ahuja S/N. Col. 5 de Mayo Tuxtepec Oaxaca C.P. 68350 Mexico
| | - Betsabé Hernández-Santos
- Tecnológico Nacional de México/Instituto Tecnológico de Tuxtepec; Av. Dr. Víctor Bravo Ahuja S/N. Col. 5 de Mayo Tuxtepec Oaxaca C.P. 68350 Mexico
| | - Damian Reyes-Jaquez
- Tecnológico Nacional de México/Instituto Tecnológico de Durango; Blvd. Felipe Pescador 1830 Ote Durango, Dgo C.P. 34080 A.P. 465 Mexico
| | - Efren Delgado-Licon
- Department of Family and Consumer Sciences; New Mexico State University; NMSU Gerald Thomas Hall Room; 308 P.O. Box 30003 MSC 3470 Las Cruces NM 88003 USA
| | - José M. Juárez-Barrientos
- Tecnológico Nacional de México/Instituto Tecnológico de Tuxtepec; Av. Dr. Víctor Bravo Ahuja S/N. Col. 5 de Mayo Tuxtepec Oaxaca C.P. 68350 Mexico
| | - Jesús Rodríguez-Miranda
- Tecnológico Nacional de México/Instituto Tecnológico de Tuxtepec; Av. Dr. Víctor Bravo Ahuja S/N. Col. 5 de Mayo Tuxtepec Oaxaca C.P. 68350 Mexico
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27
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Rayan AM, Morsy NE, Youssef KM. Enrichment of rice-based extrudates with Cactus Opuntia dillenii seed powder: a novel source of fiber and antioxidants. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2018; 55:523-531. [PMID: 29391616 PMCID: PMC5785377 DOI: 10.1007/s13197-017-2961-5] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/21/2017] [Accepted: 10/26/2017] [Indexed: 12/25/2022]
Abstract
The present study investigated the effects of adding the powder of cactus Opuntia dillenii (O. dillenii) seeds on the functional properties, fiber, antioxidants and acceptability of rice-based extrudates. The control blend consisting basically of rice flour was replaced with O. dillenii seed powder at 2, 4, 6, 8, 10, 15 and 20% then extruded at the optimum processing conditions. The extruded products were evaluated for their chemical composition, functional properties, color attributes, antioxidant activity and sensory characteristics. The results revealed that adding O. dillenii seeds powder enhanced the fiber, phenolics, flavonoid contents and antioxidant activity of extrudates. Expansion, bulk density and breaking strength were significantly decreased, while water absorption index, water solubility index and oil absorption index were significantly increased compared to the control. Furthermore, the mean scores of sensory evaluation indicated clear improvements in all tested sensory attributes, which significantly increased by increasing the level of O. dillenii seed powder up to 15%. The results confirmed that O. dillenii seed powder could be incorporated in rice to develop snack products of acceptable functional, nutritional and sensory properties.
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Affiliation(s)
- Ahmed M. Rayan
- Food Technology Department, Faculty of Agriculture, Suez Canal University, Ismailia, 41522 Egypt
| | - Noha E. Morsy
- Home Economics Department, Faculty of Agriculture, Suez Canal University, Ismailia, 41522 Egypt
| | - Khaled M. Youssef
- Food Technology Department, Faculty of Agriculture, Suez Canal University, Ismailia, 41522 Egypt
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28
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Kolniak-Ostek J, Kita A, Pęksa A, Wawrzyniak A, Hamułka J, Jeznach M, Danilčenko H, Jariene E. Analysis of the content of bioactive compounds in selected flours and enriched extruded corn products. J Food Compost Anal 2017. [DOI: 10.1016/j.jfca.2017.08.008] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
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29
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Davies-Hoes LD, Scanlon MG, Girgih AT, Aluko RE. Effect of Pea Flours with Different Particle Sizes on Antioxidant Activity in Pan Breads. Cereal Chem 2017. [DOI: 10.1094/cchem-05-16-0140-r] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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30
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The relationship between reducing sugars and phenolic retention of brown rice after enzymatic extrusion. J Cereal Sci 2017. [DOI: 10.1016/j.jcs.2017.02.016] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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31
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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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32
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Xu E, Pan X, Wu Z, Long J, Li J, Xu X, Jin Z, Jiao A. Response surface methodology for evaluation and optimization of process parameter and antioxidant capacity of rice flour modified by enzymatic extrusion. Food Chem 2016; 212:146-54. [DOI: 10.1016/j.foodchem.2016.05.171] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2016] [Revised: 05/26/2016] [Accepted: 05/27/2016] [Indexed: 01/15/2023]
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33
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Ferreira CD, Ziegler V, Bubolz VK, Da Silva J, Cardozo MMC, Elias MC, De Oliveira M. Effects of the Roasting Process Over the Content of Secondary Metabolites from Peanut Grains (Arachis hypogaea.L) with Different Colorations of Testa. J FOOD QUALITY 2016. [DOI: 10.1111/jfq.12235] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Open
Affiliation(s)
- Cristiano Dietrich Ferreira
- Department of Agroindustrial Science and Technology; Federal University of Pelotas; Pelotas RS 96010-900 Brazil
| | - Valmor Ziegler
- Department of Agroindustrial Science and Technology; Federal University of Pelotas; Pelotas RS 96010-900 Brazil
| | - Vanessa Kern Bubolz
- Department of Agroindustrial Science and Technology; Federal University of Pelotas; Pelotas RS 96010-900 Brazil
| | - Jennifer Da Silva
- Department of Agroindustrial Science and Technology; Federal University of Pelotas; Pelotas RS 96010-900 Brazil
| | | | - Moacir Cardoso Elias
- Department of Agroindustrial Science and Technology; Federal University of Pelotas; Pelotas RS 96010-900 Brazil
| | - Mauricio De Oliveira
- Department of Agroindustrial Science and Technology; Federal University of Pelotas; Pelotas RS 96010-900 Brazil
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Fleischman EF, Kowalski RJ, Morris CF, Nguyen T, Li C, Ganjyal G, Ross CF. Physical, Textural, and Antioxidant Properties of Extruded Waxy Wheat Flour Snack Supplemented with Several Varieties of Bran. J Food Sci 2016; 81:E2726-E2733. [PMID: 27681599 DOI: 10.1111/1750-3841.13511] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2016] [Revised: 07/29/2016] [Accepted: 08/29/2016] [Indexed: 11/28/2022]
Abstract
Wheat represents a ubiquitous commodity and although industries valorize 10% of wheat bran, most of this antioxidant-rich byproduct gets fed to livestock. The objective of this study was to incorporate wheat bran into an extruded snack. Bran samples from hard red spring, soft white club cv. Bruehl, and purple wheat lines were added to cv. Waxy-Pen wheat flour (Triticum aestivum L.) at replacement concentrations of 0%, 12.5%, 25%, and 37.5% (w/w; n = 10). Extrudates were evaluated for antioxidant capacity, color, and physical properties. Results showed that high fiber concentrations altered several pasting properties, reduced expansion ratios (P < 0.0001), and created denser products (P < 0.0001), especially for white bran supplemented extrudates. Purple bran supplemented extrudates produced harder products compared to white and red bran treatments (P < 0.0001). Extrudates produced with 37.5% (w/w) of each bran variety absorbed more water than the control with no added bran. The oxygen radical absorption capacity assay, expressed as Trolox Equivalents, showed that extrudates made with addition of red (37.5%) and purple (37.5%) bran had higher values compared to the other treatments; the control, red, and white bran treatments had less antioxidant activity after extrusion (P < 0.0001) compared to purple bran supplemented extrudates. Purple and red brans may serve as viable functional ingredients in extruded foods given their higher antioxidant activities. Future studies could evaluate how bran variety and concentration, extruded shape, and flavor influence consumer acceptance.
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Affiliation(s)
- Emily F Fleischman
- School of Food Science, Washington State Univ, Pullman, 99164-6376, Wash., U.S.A
| | - Ryan J Kowalski
- School of Food Science, Washington State Univ, Pullman, 99164-6376, Wash., U.S.A
| | - Craig F Morris
- USDA/ARS Western Wheat Quality Laboratory, Pullman, 99164-6376, Wash., U.S.A
| | - Thuy Nguyen
- School of Food Science, Washington State Univ, Pullman, 99164-6376, Wash., U.S.A
| | - Chongjun Li
- School of Food Science, Washington State Univ, Pullman, 99164-6376, Wash., U.S.A
| | - Girish Ganjyal
- School of Food Science, Washington State Univ, Pullman, 99164-6376, Wash., U.S.A
| | - Carolyn F Ross
- School of Food Science, Washington State Univ, Pullman, 99164-6376, Wash., U.S.A
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Paraginski RT, de Souza NL, Alves GH, Ziegler V, de Oliveira M, Elias MC. Sensory and nutritional evaluation of popcorn kernels with yellow, white and red pericarps expanded in different ways. J Cereal Sci 2016. [DOI: 10.1016/j.jcs.2016.05.013] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Nayak B, Liu RH, Tang J. Effect of processing on phenolic antioxidants of fruits, vegetables, and grains--a review. Crit Rev Food Sci Nutr 2016; 55:887-919. [PMID: 24915381 DOI: 10.1080/10408398.2011.654142] [Citation(s) in RCA: 219] [Impact Index Per Article: 27.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Abstract
Understanding the influence of processing operations such as drying/dehydration, canning, extrusion, high hydrostatic pressure, pulsed electric field, and ohmic heating on the phytochemicals of fruits, vegetables, and grains is important in retaining the health benefiting properties of these antioxidative compounds in processed food products. Most of the previous investigations in the literature on the antioxidants of fruits, vegetables, and grains have shown that food-processing operations reduced the antioxidants of the processed foods, which is also the usual consumer perception. However, in the last decade some articles in the literature reported that the evaluation of nutritional quality of processed fruits and vegetables not only depend on the quantity of vitamin C but should include analyses of other antioxidant phytochemicals and antioxidant activity. Thermal processing increased the total antioxidant activity of tomato and sweet corn. Most importantly, analysis also depends on the condition, type, and mechanism of antioxidant assays used. This review aims to provide concise information on the influence of various thermal and nonthermal food-processing operations on the stability and kinetics of health beneficial phenolic antioxidants of fruits, vegetables, and grains.
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Affiliation(s)
- Balunkeswar Nayak
- a Department of Food Science and Technology , University of Nebraska , Lincoln , NE , USA
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Lentil flour formulations to develop new snack-type products by extrusion processing: Phytochemicals and antioxidant capacity. J Funct Foods 2015. [DOI: 10.1016/j.jff.2015.09.044] [Citation(s) in RCA: 53] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022] Open
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Wani S, Kumar P. Effect of Extrusion on the Nutritional, Antioxidant and Microstructural Characteristics of Nutritionally Enriched Snacks. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12593] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- S.A. Wani
- Department of Food Engineering and Technology; Sant Longowal Institute of Engineering and Technology; Longowal 148106 India
| | - P. Kumar
- Department of Food Engineering and Technology; Sant Longowal Institute of Engineering and Technology; Longowal 148106 India
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Xu E, Wu Z, Long J, Wang F, Pan X, Xu X, Jin Z, Jiao A. Effect of Thermostable α-Amylase Addition on the Physicochemical Properties, Free/Bound Phenolics and Antioxidant Capacities of Extruded Hulled and Whole Rice. FOOD BIOPROCESS TECH 2015. [DOI: 10.1007/s11947-015-1552-6] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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40
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Anyasi TA, Jideani AIO, Mchau GA. Morphological, physicochemical, and antioxidant profile of noncommercial banana cultivars. Food Sci Nutr 2015; 3:221-32. [PMID: 25987997 PMCID: PMC4431790 DOI: 10.1002/fsn3.208] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2014] [Revised: 01/09/2015] [Accepted: 01/14/2015] [Indexed: 11/25/2022] Open
Abstract
Banana cultivars--Luvhele (MusaABB), Mabonde (MusaAAA), and Muomva-red (Musa balbisiana) --were characterized for morphological, physicochemical, and antioxidant properties. All three cultivars varied significantly (P < 0.05) in their morphology, pH, titratable acidity and total soluble solids with no significant difference in their ash content. Individual cultivars showed variations in flour starch granule when observed using a scanning electron microscope. Characterization of cultivars for total polyphenols (TPs) and antioxidant activity upon pretreatment with ascorbic, citric, and lactic acid shows that the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging assay of samples varied significantly as Muomva-red cultivar (1.02 ± 0.01 mg GA/g) expressed the highest DPPH activity at lactic acid concentration of 20 g/L. Total polyphenol content was also highest for Muomva-red [1091.76 ± 122.81 mg GAE/100 g (d.w.)]. The high amount of TPs present in these cultivars make them suitable source of bio-nutrients with great medicinal and health functions.
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Affiliation(s)
- Tonna A Anyasi
- Department of Food Science and Technology, School of Agriculture, University of VendaPrivate Bag X5050, Thohoyandou, 0950, Limpopo Province, South Africa
| | - Afam IO Jideani
- Department of Food Science and Technology, School of Agriculture, University of VendaPrivate Bag X5050, Thohoyandou, 0950, Limpopo Province, South Africa
| | - Godwin A Mchau
- Department of Horticultural Sciences, School of Agriculture, University of VendaPrivate Bag X5050, Thohoyandou, 0950, Limpopo Province, South Africa
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41
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Comparison of microwave, ultrasound and accelerated-assisted solvent extraction for recovery of polyphenols from Citrus sinensis peels. Food Chem 2015; 187:507-16. [PMID: 25977057 DOI: 10.1016/j.foodchem.2015.04.081] [Citation(s) in RCA: 146] [Impact Index Per Article: 16.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2014] [Revised: 04/16/2015] [Accepted: 04/18/2015] [Indexed: 11/22/2022]
Abstract
Peel of Citrus sinensis contains significant amounts of bioactive polyphenols that could be used as ingredients for a number of value-added products with health benefits. Extraction of polyphenols from the peels was performed using a microwave-assisted extraction (MAE) technique. The effects of aqueous acetone concentration, microwave power, extraction time and solvent-to-solid ratio on the total phenolic content (TPC), total antioxidant activity (TAA) (using DPPH and ORAC-values) and individual phenolic acids (IPA) were investigated using a response surface method. The TPC, TAA and IPA of peel extracts using MAE was compared with conventional, ultrasound-assisted and accelerated solvent extraction. The maximum predicted TPC under the optimal MAE conditions (51% acetone concentration in water (v/v), 500 W microwave power, 122 s extraction time and 25 mL g(-1) solvent to solid ratio), was 12.20 mg GAE g(-1) DW. The TPC and TAA in MAE extracts were higher than the other three extracts.
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42
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Antioxidant potential and quality characteristics of vegetable-enriched corn-based extruded snacks. Journal of Food Science and Technology 2014; 52:3986-4000. [PMID: 26139866 DOI: 10.1007/s13197-014-1519-z] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/12/2014] [Accepted: 08/11/2014] [Indexed: 10/24/2022]
Abstract
Phenolic content, antioxidant activity and sensory characteristics of vegetable-enriched extrudates were investigated as a result of extrusion conditions, including extrusion temperature (140-180 °C), screw rotation speed (150-250 rpm) and feed moisture content (14-19 % w.b.). Broccoli flour and olive paste was used in mixtures with corn flour at a ratio of 4 to 10 % (broccoli/corn) and 4 to 8 % (olive paste/corn). A simple power model was developed for the prediction of phenolic content and antioxidant activity of extrudates by extrusion conditions and feed composition. Phenolic content and antioxidant activity of broccoli enriched extrudates increased with extrusion temperature and broccoli addition and decreased with feed moisture content. The antioxidant activity of olive paste extrudates increased with material ratio and decreased with feed moisture content and screw rotation. Sensory porosity, homogenous structure, crispness, cohesiveness and melting decreased with feed moisture content, while the latter increased the mealy flavor and hardness of extrudates. Acceptable snacks containing broccoli flour or olive paste can be produced by selecting the appropriate process conditions.
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Soison B, Jangchud K, Jangchud A, Harnsilawat T, Piyachomkwan K, Charunuch C, Prinyawiwatkul W. Physico-functional and antioxidant properties of purple-flesh sweet potato flours as affected by extrusion and drum-drying treatments. Int J Food Sci Technol 2014. [DOI: 10.1111/ijfs.12515] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Bisri Soison
- Department of Product Development; Faculty of Agro-Industry; Kasetsart University; Bangkok 10900 Thailand
| | - Kamolwan Jangchud
- Department of Product Development; Faculty of Agro-Industry; Kasetsart University; Bangkok 10900 Thailand
| | - Anuvat Jangchud
- Department of Product Development; Faculty of Agro-Industry; Kasetsart University; Bangkok 10900 Thailand
| | - Thepkunya Harnsilawat
- Department of Product Development; Faculty of Agro-Industry; Kasetsart University; Bangkok 10900 Thailand
| | - Kuakoon Piyachomkwan
- Cassava and Starch Technology Research Unit; National Center for Genetic Engineering and Biotechnology; Pathum Thani 12120 Thailand
| | - Chulaluck Charunuch
- Institute of Food Research and Product Development; Kasetsart University; Bangkok 10900 Thailand
| | - Witoon Prinyawiwatkul
- School of Nutrition and Food Sciences; Louisiana State University Agricultural Center; Baton Rouge LA 70803-4200 USA
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Sarawong C, Schoenlechner R, Sekiguchi K, Berghofer E, Ng PK. Effect of extrusion cooking on the physicochemical properties, resistant starch, phenolic content and antioxidant capacities of green banana flour. Food Chem 2014; 143:33-9. [DOI: 10.1016/j.foodchem.2013.07.081] [Citation(s) in RCA: 169] [Impact Index Per Article: 16.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2013] [Revised: 07/08/2013] [Accepted: 07/18/2013] [Indexed: 11/25/2022]
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Shreenithee CR, Prabhasankar P. Effect of different shapes on the quality, microstructure, sensory and nutritional characteristics of yellow pea flour incorporated pasta. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2013. [DOI: 10.1007/s11694-013-9152-5] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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46
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Nayak B, Berrios JDJ, Powers JR, Tang J. Thermal degradation of anthocyanins from purple potato (cv. Purple Majesty) and impact on antioxidant capacity. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:11040-9. [PMID: 21800848 DOI: 10.1021/jf201923a] [Citation(s) in RCA: 59] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/11/2023]
Abstract
Degradation parameters of purified anthocyanins from purple-fleshed potato (cv. Purple Majesty) heated at high temperatures (100-150 °C) were determined. Purified anthocyanins, prepared by removing salts, sugars, and colorless nonanthocyanin phenolics from the crude extract, were monitored and quantified using HPLC and spectrophotometry for heat-induced degradation products. Separation of colorless phenolics from the anthocyanins was confirmed using HPLC at two wavelengths, 280 and 520 nm. The degradation kinetics of purified anthocyanins followed a first-order reaction with reaction rate constants (k values) of 0.0262-0.2855 min(-1), an activation energy of 72.89 kJ/mol, thermal death times (D values) of 8.06-8789 min, and a z value of 47.84 °C over the temperature range of 100-150 °C. The enthalpy and entropy of activation were 59.97 kJ/mol and -116.46 J/mol·K, respectively. The antioxidant capacity in the purified anthocyanins, measured by DPPH and ABTS assays, was increased after the thermal treatment, indicating antioxidant activities of degradation products in the samples.
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Affiliation(s)
- Balunkeswar Nayak
- Department of Biological Systems Engineering, Washington State University, Pullman, Washington 99163, United States
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