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Zhang Y, Jin T, Ryu GH. Physicochemical and antioxidant properties of extruded Rhodiola as affected by twin-screw extrusion. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2023. [DOI: 10.1080/10942912.2023.2174699] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/10/2023]
Affiliation(s)
- Yu Zhang
- Department of Food Science and Technology, Kongju National University, Yesan, South Korea
| | - Tie Jin
- Department of Food Science and Engineering, Yanbian University, Yanbian, China
| | - Gi-Hyung Ryu
- Department of Food Science and Technology, Kongju National University, Yesan, South Korea
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2
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Extrusion modification of cassava flour for improved mashing efficiency. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114565] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/11/2023]
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3
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Edible Pleurotus eryngii Papery Food Prepared by Papermaking Process. Foods 2022; 11:foods11213514. [DOI: 10.3390/foods11213514] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2022] [Revised: 10/30/2022] [Accepted: 11/02/2022] [Indexed: 11/09/2022] Open
Abstract
The objective of the current study was to evaluate the feasibility of papery food with Pleurotus eryngii (P. eryngii) as a raw material using the papermaking process. The physical, chemical, structural, and thermal degradation properties were studied as well as the sensory evaluation of the papery food from P. eryngii mycelia (PMP), stems (PSP), caps (PCP), and whole fruiting bodies (PEP). The results indicated that the colors from PSP, PCP, and PEP were clearly different from PMP. Thicker PSP and PMP had a smoother surface and better crispness compared to PCP. Moreover, PSP had better moisture resistance and thermal decomposition performance compared to the other groups. Nutritional composition and Fourier-transform infrared spectroscopy suggested abundant polysaccharide and protein content in all of the papery food. Finally, sensory evaluation showed that the formability, mouth feel, and overall palatability of PSP and PMP were more popular among consumers. Overall, this study provides a novel method for the preparation of papery food and provides a potential new mechanism for the further development and utilization of the fruiting bodies and mycelium of P. eryngii.
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Deepak S, Shivaswamy M, Sharmila T, Maheswari M. Effect of pre-treatment and oil popping conditions on quinoa popping quality. ACTA ALIMENTARIA 2022. [DOI: 10.1556/066.2021.00180] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Abstract
Quinoa is a pseudocereal having outstanding nutritional profile and health-promoting biofunctional compounds. It is able to pop into an affordable, crispy, and flavourful ready-to-eat snack by conventional oil-popping method. Oil-popping is the process of frying grains in hot oil for a short time to induce vapour-driven expansion of grains. The effects of process variables on oil-popping quality of quinoa were evaluated. The conditions of processing were optimised using Response Surface Methodology. The grains (10 g) were hydrated by adding 0.1–0.3 mL of water containing a varying salt concentration of 0–1%, w/w and popped in coconut oil maintained at a popping temperature of 200–240 °C for a popping time of 10–30 s. The developed popped quinoa was analysed for popping quality indices. It was found that the increase in popping temperature, popping time, and salt concentration, and decrease in moisture level significantly decreased bulk density but increased popping yield (% popped grains), expansion ratio (degree of volume expansion), and flake size (average kernel size) of popped quinoa. Overall acceptability of popped quinoa in terms of sensory attributes was positively correlated with popping temperature and popping time. The optimised variables generated a popping yield of 75.56%, expansion ratio of 3.07, flake size of 11.58 mm3, bulk density of 0.29 g mL−1, and overall acceptability score of 8.40. A threefold expansion and a fair popping yield obtained from oil-popped quinoa offer a significant potential to generate profit for manufacturers.
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Affiliation(s)
- S. Deepak
- Department of Food Technology, Kongu Engineering College, Erode, Tamilnadu, 638060, India
| | - M.S. Shivaswamy
- Department of Food Technology, Kongu Engineering College, Erode, Tamilnadu, 638060, India
| | - T. Sharmila
- Department of Food Technology, Kongu Engineering College, Erode, Tamilnadu, 638060, India
| | - M. Maheswari
- Department of Food Technology, Kongu Engineering College, Erode, Tamilnadu, 638060, India
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5
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Choi OJ, Zhao CC, Ameer K, Eun JB. Effects of soy flour types and extrusion-cooking conditions on physicochemical, microstructural and sensory characteristics of puffed rice snack base. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2021. [DOI: 10.1515/ijfe-2019-0157] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
The physicochemical properties of puffed rice snack base (PRSB) prepared via extrusion cooking under various feed moisture contents and screw speeds were investigated. The moisture content, screw speed, and soy flour type significantly (p < 0.05) affected the physicochemical properties of PRSB viz; size, density, porosity, color, breaking strength, crystallinity, water absorption index (WAI) and water solubility index (WSI). While, a slight effect on pasting properties was observed between PRSB added with defatted and full-fat soy flour, respectively. Soy flour lipids significantly (p < 0.05) influenced extrusion cooking conditions especially at high screw speed and feed moisture content. The result revealed that extrusion cooking with addition of full-fatty soy flour can be exploited as a viable method to produce PRS with a high expansion ratio and low breaking strength at recommended extrusion conditions of feed moisture content of 19 % and screw speed of 300 rpm.
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Affiliation(s)
- Ok-Ja Choi
- Department of Food and Cooking Science , Sunchon National University , 255 Jungangro Sunchon , Jellanam-do 540-742 , Republic of Korea
| | - Chang-Cheng Zhao
- Department of Food Science and Technology and BK 21 Plus Program , Graduate School of Chonnam National University , Gwangju 61186 , Republic of Korea
| | - Kashif Ameer
- Department of Food Science and Technology and BK 21 Plus Program , Graduate School of Chonnam National University , Gwangju 61186 , Republic of Korea
| | - Jong-Bang Eun
- Department of Food Science and Technology and BK 21 Plus Program , Graduate School of Chonnam National University , Gwangju 61186 , Republic of Korea
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6
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Das AB, Goud VV, Das C. Influence of extrusion cooking on phytochemical, physical and sorption isotherm properties of rice extrudate infused with microencapsulated anthocyanin. Food Sci Biotechnol 2021; 30:65-76. [PMID: 33552618 DOI: 10.1007/s10068-020-00841-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2020] [Revised: 09/15/2020] [Accepted: 10/14/2020] [Indexed: 10/23/2022] Open
Abstract
The effect of extrusion cooking on the quality of rice extrudate with infused microencapsulated anthocyanin was investigated. The moisture sorption isotherm of the extrudate was also studied. The rotatable central composite design was used to optimize the extrusion process and the optimized conditions were: screw speed, 121 rpm; barrel temperature, 91.89 °C; and moisture content, 22.03%. The extrudate showed anthocyanin content of 0.218 mg/L; true density, 1.48 g/cc; water activity 0.51, water solubility index, 7.49%; and specific mechanical energy, 31.39 kJ/kg. The antioxidant activity and solubility of the extrudate were higher as compared with native extrudate. The moisture sorption isotherm of the extrudate was found to follow type III isotherm behavior according to the Brunauer-Emmett-Teller classification. The sorption isotherm was analyzed using several models and the Caurie and Peleg models were best fitted with the extrudate isotherm data. The present work manifested a way to develop antioxidant rich extrudate.
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Affiliation(s)
- Amit Baran Das
- Department of Food Engineering and Technology, Tezpur University, Tezpur, Assam India
| | - Vaibhav V Goud
- Department of Chemical Engineering, Indian Institute of Technology, Guwahati, Guwahati, Assam India
| | - Chandan Das
- Department of Chemical Engineering, Indian Institute of Technology, Guwahati, Guwahati, Assam India
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7
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Zhang Y, Jin T, Ryu G, Gao Y. Effects of screw configuration on chemical properties and ginsenosides content of extruded ginseng. Food Sci Nutr 2021; 9:251-260. [PMID: 33473289 PMCID: PMC7802574 DOI: 10.1002/fsn3.1991] [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: 03/26/2020] [Revised: 10/21/2020] [Accepted: 10/21/2020] [Indexed: 11/12/2022] Open
Abstract
BACKGROUND The purpose of this study was to investigate the effects of screw configuration on chemical properties and ginsenosides content of extruded ginseng and to select the most suitable screw configuration for the processing of ginseng. METHOD The extrusion conditions were set as follows: moisture content (20%), barrel temperature (140°C), screw speed (200 rpm), and feeding rate (100 g/min). RESULT The extruded ginseng of screw configuration 6 has the highest DPPH free radical scavenging rate, reducing power and total phenol, which is the most suitable configuration for the development of ginseng extract products. In addition, the extruded ginseng of screw configuration 9 has the highest content of total saponin, and the content of rare ginsenoside Rg3 which is scarcely present in the ginseng raw material powder was significantly increased. This intended that twin-screw extrusion process enables the mutual conversion between ginsenosides and rare ginsenoside Rg3 had achieved. CONCLUSION The extrusion process promotes the development and utilization of ginseng and provides theoretical basis for the design and development of screw configuration of twin-screw extruded ginseng.
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Affiliation(s)
- Yu Zhang
- Department of Food Science and EngineeringYanbian UniversityYanbianChina
| | - Tie Jin
- Department of Food Science and EngineeringYanbian UniversityYanbianChina
| | - Gihyung Ryu
- Department of Food Science and TechnologyKongju National UniversityYesanSouth Korea
| | - Yuxuan Gao
- Department of Food Science and EngineeringYanbian UniversityYanbianChina
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8
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Adeleye OO, Awodiran ST, Ajayi AO, Ogunmoyela TF. Effect of high-temperature, short-time cooking conditions on in vitro protein digestibility, enzyme inhibitor activity and amino acid profile of selected legume grains. Heliyon 2020; 6:e05419. [PMID: 33225089 PMCID: PMC7662876 DOI: 10.1016/j.heliyon.2020.e05419] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2019] [Revised: 11/24/2019] [Accepted: 10/29/2020] [Indexed: 11/26/2022] Open
Abstract
African yam beans (Sphenostylis stenocarpa), Bambara groundnut (Vigna subterranean) and Pigeon pea (Cajanus cajan) flours were extruded in a single screw extruder at two extrusion temperatures; 100 °C and 140 °C, and the effect of extrusion cooking temperature on the chemical composition; crude protein, crude fibre, ether extract and nitrogen-free extracts, protein digestibility, enzyme inhibitor activity and amino acid profiles was investigated. The crude protein, amino acid profile and ether extract of the grain legumes were negatively affected (p < 0.05) by the extrusion cooking process, with a significant increase in nitrogen-free extracts for all grain legumes, and increased crude fibre of Bambara groundnut and Pigeon pea extrudates. Extrusion cooking of African yam beans and Pigeon pea produced extrudates with significantly lower trypsin, chymotrypsin and amylase inhibitor activity as well as improved protein digestibility. However, extrusion cooking did not modify the chymotrypsin and amylase inhibitor activity of Bambara groundnut extrudates. Extrusion cooking at 140 °C compared to 100 °C significantly reduced the protein quality of extrudates resulting in 22.94-51.27%, 5.11-25.18%, and 7.78-38.42% reduction in amino acid concentration of African yam beans, Bambara groundnut and Pigeon pea, respectively.
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Affiliation(s)
- Oluwafunmilayo O. Adeleye
- Agricultural Biochemistry and Nutrition Laboratory, Department of Animal Science, University of Ibadan, Ibadan, Nigeria
| | - Seun T. Awodiran
- Agricultural Biochemistry and Nutrition Laboratory, Department of Animal Science, University of Ibadan, Ibadan, Nigeria
| | - Atinuke O. Ajayi
- Agricultural Biochemistry and Nutrition Laboratory, Department of Animal Science, University of Ibadan, Ibadan, Nigeria
| | - Toluwalope F. Ogunmoyela
- Agricultural Biochemistry and Nutrition Laboratory, Department of Animal Science, University of Ibadan, Ibadan, Nigeria
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9
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Guo YL, Wang Y, Zhao YL, Xu XY, Zhang H, Zhao CB, Zheng MZ, Liu SY, Wu YZ, Liu JS. Chemical Comparison of White Ginseng before and after Extrusion by UHPLC-Q-Orbitrap-MS/MS and Multivariate Statistical Analysis. JOURNAL OF ANALYTICAL METHODS IN CHEMISTRY 2020; 2020:4764219. [PMID: 33083092 PMCID: PMC7563053 DOI: 10.1155/2020/4764219] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/26/2020] [Accepted: 09/16/2020] [Indexed: 05/15/2023]
Abstract
Ultrahigh-performance liquid chromatography Quadrupole-Orbitrap tandem mass spectrometry (UHPLC-Q-Orbitrap-MS/MS) was used to compare the composition of ginsenosides in white ginseng (WG) and extruded white ginseng (EWG). A total of 45 saponins, including original neutral ginsenosides, malonyl-ginsenosides, and chemical transformation of ginsenosides, were successfully identified in both WG and EWG. Multivariate statistical analyses including supervised orthogonal partial least squared discrimination analysis (OPLS-DA) and hierarchical clustering analysis (HCA) were used to analyze components of white ginseng before and after extrusion. As a result, three ginsenosides (malonyl (M)-Rb1, M-Rb2, and M-Rc) were found to be increased in WG, while three ginsenosides (Rb2, Rc, and Rg1) were elevated in EWG. In the OPLS-DA S-plot, the different compositions of ginsenoside that were distinguished between WG and EWG were screened out. Experimental results indicate that the UHPLC-Q-Orbitrap-MS/MS is a useful tool to characterize variations of ginsenosides in WG and EWG.
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Affiliation(s)
- Yun-Long Guo
- College of Food Science and Engineering, National Engineering Laboratory for Wheat and Corn Deep Processing, Jilin Agricultural University, Changchun 130118, China
- Jilin Ginseng Academy, Changchun University of Chinese Medicine, Changchun 130117, China
| | - Yang Wang
- Jilin Ginseng Academy, Changchun University of Chinese Medicine, Changchun 130117, China
| | - Yi-Lin Zhao
- College of Food Science and Engineering, National Engineering Laboratory for Wheat and Corn Deep Processing, Jilin Agricultural University, Changchun 130118, China
| | - Xiu-Ying Xu
- College of Food Science and Engineering, National Engineering Laboratory for Wheat and Corn Deep Processing, Jilin Agricultural University, Changchun 130118, China
| | - Hao Zhang
- College of Food Science and Engineering, National Engineering Laboratory for Wheat and Corn Deep Processing, Jilin Agricultural University, Changchun 130118, China
| | - Cheng-Bin Zhao
- College of Food Science and Engineering, National Engineering Laboratory for Wheat and Corn Deep Processing, Jilin Agricultural University, Changchun 130118, China
| | - Ming-Zhu Zheng
- College of Food Science and Engineering, National Engineering Laboratory for Wheat and Corn Deep Processing, Jilin Agricultural University, Changchun 130118, China
| | - Shu-Ying Liu
- Jilin Ginseng Academy, Changchun University of Chinese Medicine, Changchun 130117, China
| | - Yu-Zhu Wu
- College of Food Science and Engineering, National Engineering Laboratory for Wheat and Corn Deep Processing, Jilin Agricultural University, Changchun 130118, China
| | - Jing-Sheng Liu
- College of Food Science and Engineering, National Engineering Laboratory for Wheat and Corn Deep Processing, Jilin Agricultural University, Changchun 130118, China
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10
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Atukuri J, Odong BB, Muyonga JH. Multi-response optimization of extrusion conditions of grain amaranth flour by response surface methodology. Food Sci Nutr 2019; 7:4147-4162. [PMID: 31890194 PMCID: PMC6924338 DOI: 10.1002/fsn3.1284] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2018] [Revised: 07/22/2019] [Accepted: 07/27/2019] [Indexed: 11/26/2022] Open
Abstract
The study was designed to optimize extrusion processing conditions for production of instant grain amaranth flour for complementary feeding. Multi-response criteria using response surface methodology and desirability function analysis were employed during the study. The central composite rotatable design (CCRD) was used to determine the level of processing variables and to generate the experimental runs. The process parameters tested included extrusion temperature (110-158°C), screw speed (40-52 Hz), and feed moisture content (11%-16%), while response variable was protein digestibility, sensory acceptability, water absorption index, water solubility index, bulk density, and viscosity. Data obtained from extrusion were analyzed using response surface methodology. Data were fitted to a second-order polynomial model, and the dependent variables expressed as a function of the independent variables. Analysis of variance (ANOVA) revealed that extrusion parameters had significant linear, quadratic, and interactive effects on the responses. Numerical optimization indicated that the optimum extrusion parameters were extrusion temperature of 150°C, extrusion speed (screw speed) of 50 Hz, and feed moisture content of 14.41%. The responses predicted for optimization resulted in protein digestibility 81.87%, water absorption index 1.92, water solubility index 0.55, bulk density 0.59 gm/L, viscosity 174.56 cP (14.55 RVU), and sensory acceptability score of 6.69, with 71% desirability.
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Affiliation(s)
- Julian Atukuri
- School of Food TechnologyNutrition and Bio‐EngineeringMakerere UniversityKampalaUganda
| | - Brian B. Odong
- School of Food TechnologyNutrition and Bio‐EngineeringMakerere UniversityKampalaUganda
| | - John H. Muyonga
- School of Food TechnologyNutrition and Bio‐EngineeringMakerere UniversityKampalaUganda
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11
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Dang TT, Vasanthan T. Modification of rice bran dietary fiber concentrates using enzyme and extrusion cooking. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.11.024] [Citation(s) in RCA: 50] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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12
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Irungu FG, Mutungi C, Faraj A, Affognon H, Ekesi S, Nakimbugwe D, Fiaboe KKM. Optimization of extruder cooking conditions for the manufacture of fish feeds using response surface methodology. J FOOD PROCESS ENG 2018. [DOI: 10.1111/jfpe.12980] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
| | - Christopher Mutungi
- Department of Dairy and Food Science and TechnologyEgerton University Egerton Kenya
- International Institute of Tropical Agriculture (IITA) Dar es Salaam Tanzania
| | - Abdul Faraj
- Department of Dairy and Food Science and TechnologyEgerton University Egerton Kenya
| | - Hippolyte Affognon
- International Crops Research Institute for the Semi‐Arid Tropics (ICRISAT) Bamako Mali
| | - Sunday Ekesi
- International Centre of Insect Physiology and Ecology Nairobi Kenya
| | - Dorothy Nakimbugwe
- Department of Food Technology and Nutrition, School of Food Technology, Nutrition and Bio‐EngineeringMakerere University Kampala Uganda
| | - Komi K. M. Fiaboe
- International Centre of Insect Physiology and Ecology Nairobi Kenya
- International Institute of Tropical Agriculture (IITA) Mbalmayo Cameroon
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13
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Pandiselvam R, Manikantan MR, Sunoj S, Sreejith S, Beegum S. Modeling of coconut milk residue incorporated rice‐corn extrudates properties using multiple linear regression and artificial neural network. J FOOD PROCESS ENG 2018. [DOI: 10.1111/jfpe.12981] [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)
- R. Pandiselvam
- Physiology, Biochemistry and Post Harvest Technology DivisionICAR‐Central Plantation Crops Research Institute Kasaragod Kerala India
| | - M. R. Manikantan
- Physiology, Biochemistry and Post Harvest Technology DivisionICAR‐Central Plantation Crops Research Institute Kasaragod Kerala India
| | - S. Sunoj
- Department of Agricultural and Biosystems EngineeringNorth Dakota State University Fargo North Dakota
| | - S. Sreejith
- Fish Processing DivisionICAR‐Central Institute of Fisheries Technology Cochin Kerala India
| | - Shameena Beegum
- Physiology, Biochemistry and Post Harvest Technology DivisionICAR‐Central Plantation Crops Research Institute Kasaragod Kerala India
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14
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Sobowale SS, Animashaun OH, Mulaba‐Bafubiandi AF, Abidoye TS, Kewuyemi YO, Adebo OA. Process optimization of extrusion variables and its effect on properties of extruded cocoyam ( Xanthosoma sagittifolium) noodles. Food Sci Nutr 2018; 6:2210-2226. [PMID: 30510722 PMCID: PMC6261157 DOI: 10.1002/fsn3.786] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2018] [Revised: 07/22/2018] [Accepted: 07/26/2018] [Indexed: 11/30/2022] Open
Abstract
The current industrial demand for starchy foods has been dominated by other roots and tubers, while cocoyam, despite being rich in fiber, minerals, and vitamins has remained under exploited. In this study, the effect of feed moisture content (FMC), screw speed (SS) and barrel temperature (BT) on the quality characteristics of cocoyam noodles (proximate, thermo-physical, physicochemical, texture, color, extrudate properties, and sensory characteristics) were investigated using central composite design (CCD) of response surface methodology (RSM). Flour was produced from fresh tubers of cocoyam (Xanthosoma sagittifolium) and subsequently processed into noodles using a twin screw extruder. Results showed that the proximate compositions, thermo-physical, physicochemical properties, and color of the cocoyam noodles were significantly (p < 0.05) influenced by the extrusion process variables. The texture and extrudate properties of cocoyam noodles were equally significantly (p < 0.05) different. The experimental data obtained and predicted values of the response models were comparable, with statistical indices [absolute average deviation (AAD, 0-0.23), bias factor (B f, 1-1.08), and accuracy factor (A f, 1-1.23)] indicating the validity of the derived models. The optimal extrusion processing conditions for quality cocoyam noodles were FMC, SS, and BT of 47.5%, 700 rpm and 50°C, respectively, as cocoyam noodles obtained at these conditions had comparable properties and were most preferred and accepted by the sensory panelists.
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Affiliation(s)
| | | | - Antoine Floribert Mulaba‐Bafubiandi
- Department of Extraction MetallurgyFaculty of Engineering and the Built EnvironmentUniversity of JohannesburgJohannesburgGautengSouth Africa
| | | | | | - Oluwafemi Ayodeji Adebo
- Department of Biotechnology and Food TechnologyFaculty of ScienceUniversity of JohannesburgJohannesburgGautengSouth Africa
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15
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Ye J, Hu X, Luo S, Liu W, Chen J, Zeng Z, Liu C. Properties of Starch after Extrusion: A Review. STARCH-STARKE 2018. [DOI: 10.1002/star.201700110] [Citation(s) in RCA: 55] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Jiangping Ye
- State Key Laboratory of Food Science and Technology; Nanchang University; Nanchang 33004 China
| | - Xiuting Hu
- State Key Laboratory of Food Science and Technology; Nanchang University; Nanchang 33004 China
| | - Shunjing Luo
- State Key Laboratory of Food Science and Technology; Nanchang University; Nanchang 33004 China
| | - Wei Liu
- State Key Laboratory of Food Science and Technology; Nanchang University; Nanchang 33004 China
| | - Jun Chen
- State Key Laboratory of Food Science and Technology; Nanchang University; Nanchang 33004 China
| | - Zhiru Zeng
- State Key Laboratory of Food Science and Technology; Nanchang University; Nanchang 33004 China
| | - Chengmei Liu
- State Key Laboratory of Food Science and Technology; Nanchang University; Nanchang 33004 China
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16
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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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17
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Liu H, Hebb RL, Putri N, Rizvi SSH. Physical properties of supercritical fluid extrusion products composed of milk protein concentrate with carbohydrates. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13624] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Hongzhi Liu
- Food Science Department; Cornell University; Ithaca NY 14850 USA
- Institute of Food Science and Technology; Chinese Academy of Agriculture Sciences; Beijing 100193 China
| | | | - Novita Putri
- Food Science Department; Cornell University; Ithaca NY 14850 USA
| | - Syed S. H. Rizvi
- Food Science Department; Cornell University; Ithaca NY 14850 USA
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18
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De Pilli T, Giuliani R, Buléon A, Pontoire B, Legrand J. Effects of protein-lipid and starch-lipid complexes on textural characteristics of extrudates based on wheat flour with the addition of oleic acid. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13070] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Teresa De Pilli
- Department of Science of Agriculture, Food and Environment (SAFE); University of Foggia; Via Napoli 25 Foggia 71100 Italy
| | - Roma Giuliani
- Department of Science of Agriculture, Food and Environment (SAFE); University of Foggia; Via Napoli 25 Foggia 71100 Italy
| | - Alain Buléon
- UR1268 Biopolymères Interactions Assemblages; INRA; Nantes F-44300 France
| | - Bruno Pontoire
- UR1268 Biopolymères Interactions Assemblages; INRA; Nantes F-44300 France
| | - Jack Legrand
- CNRS, Laboratoire de Génie des Procédés Environnement Agroalimentaire, GEPEA, UMR6144, CRTT; LUNAM Université; Université de Nantes; BP 406 St. Nazaire Cedex 44602 France
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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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González-Burgos E, Fernandez-Moriano C, Gómez-Serranillos MP. Potential Neuroprotective Activity of Ginseng in Parkinson’s Disease: A Review. J Neuroimmune Pharmacol 2014; 10:14-29. [DOI: 10.1007/s11481-014-9569-6] [Citation(s) in RCA: 61] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2014] [Accepted: 10/14/2014] [Indexed: 01/19/2023]
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Gui Y, Ryu GH. Effects of extrusion cooking on physicochemical properties of white and red ginseng (powder). J Ginseng Res 2013; 38:146-53. [PMID: 24748839 PMCID: PMC3986504 DOI: 10.1016/j.jgr.2013.12.002] [Citation(s) in RCA: 49] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2013] [Revised: 12/04/2013] [Accepted: 12/04/2013] [Indexed: 11/18/2022] Open
Abstract
A systematic comparison of the physicochemical properties of white ginseng (WG), extruded white ginseng (EWG), red ginseng (RG), and extruded red ginseng (ERG) was performed. The aim of the present study was to identify the effects of the physicochemical properties of ginseng by extrusion cooking. The highest value of the water absorption index (WAI) was 3.64 g/g obtained from EWG, and the highest value of the water solubility index (WSI) was 45.27% obtained from ERG. The ERG had a better dispersibility compared with other samples. Extrusion cooking led to a significant increase in acidic polysaccharide and total sugar content but resulted in a decrease in crude fat and reducing sugar contents. Enzyme treatment led to a sharp increase in acidic polysaccharide content, especially the cellulose enzyme. Extrusion cooking led to a significant increase in 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and reducing power, and the increases in WG and RG were 13.56% (0.038) and 3.56% (0.026), respectively. The data of this study provide valuable information about the effects of extrusion on quality changes of EWG and ERG.
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Affiliation(s)
| | - Gi-Hyung Ryu
- Corresponding author. Department of Food Science and Technology, Kongju National University, 54 Daehak-ro, Yesan 340-800, Korea.
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