2016
DOI: 10.1590/0103-8478cr20141209
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Abstract: The current research aimed to evaluate the effects of extrusion parameters on the physical characteristics of extruded

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Cited by 4 publications
(3 citation statements)
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“…WSI is also considered an indicator of the degradation of compound molecules and starch, it is highly related to the extrusion cooking that a food has. The water solubility index also allows to verify the severity caused by the extrusion process, which can cause degradation and solubilization of starch, granules, proteins and fibers present in the food (Trombini et al, 2016) Kothakota et al (2013), in a study on evaluation and characterization of extruded product by using various by-products point out that as there is a considerable increase in SS there is an increase in solubility, due to the high shear mechanics that is exerted on the product, also that high moisture can harm solubility since at the time of processing it causes gelatinization and plasticization of the product. Dlamini et al (2007) point out that solubility is related to soluble molecules that are associated with the conversion of starch, if there is low degradation of starch there is less solubility.…”
Section: Effect Of T and Ss On The Water Solubility Index (Wsi)mentioning
confidence: 99%
“…WSI is also considered an indicator of the degradation of compound molecules and starch, it is highly related to the extrusion cooking that a food has. The water solubility index also allows to verify the severity caused by the extrusion process, which can cause degradation and solubilization of starch, granules, proteins and fibers present in the food (Trombini et al, 2016) Kothakota et al (2013), in a study on evaluation and characterization of extruded product by using various by-products point out that as there is a considerable increase in SS there is an increase in solubility, due to the high shear mechanics that is exerted on the product, also that high moisture can harm solubility since at the time of processing it causes gelatinization and plasticization of the product. Dlamini et al (2007) point out that solubility is related to soluble molecules that are associated with the conversion of starch, if there is low degradation of starch there is less solubility.…”
Section: Effect Of T and Ss On The Water Solubility Index (Wsi)mentioning
confidence: 99%
“…In this system, L* represents the lightness, which varies from zero (black) to 100 (white). a* and b* represent chromatic coordinates, where +a* indicates tendency to red and -a* indicates tendency to green; +b* indicates tendency to yellow, andb* indicates tendency to blue (Trombini et al, 2016). The WAI and WSI were determined according to the method described by Anderson et al (1969).…”
Section: Sample Preparation and Characterizationmentioning
confidence: 99%
“…Although extrusion is widely used for the production of snacks, the characteristics of the raw material directly influence the growth and texture of puffed snacks (Moraru and Kokini, 2003). Several studies have used derivatives of cassava (Leonel et al, 2011;Taverna et al, 2012;Mesquita et al, 2013;Trombini et al, 2016); and rice flour in the development of extruded products (Ti et al, 2015;Wu et al, 2015;Awolu et al, 2015), which shows the potential application of mixtures of these substances as raw materials for gluten-free products.…”
Section: Introductionmentioning
confidence: 99%