Extrusion of blends of cassava leaves and cassava flour: physical characteristics of extrudates

Salata, Cristiane da Cunha; Leonel, Magali; Trombini, Fernanda Rossi Moretti; Mischan, Martha Maria

doi:10.1590/1678-457x.6337

Cited by 13 publications

(15 citation statements)

References 15 publications

(16 reference statements)

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“…As expected, at higher moisture contents the viscosity of the extrudate melt would be reduced because of more existence of water for steam formation. Combination of noted factors leads to form more bubbles with thinner cell walls (Salata, Leonel, Trombini, & Mischan, ). This is in agreement with the findings of Omwamba and Mahungu (), who reported that in a protein‐rich sorghum expanded snack (protein = 15.31% ± 0.12%) increase in feed moisture from 10% to 13% led to an increase in ER.…”

Section: Resultsmentioning

confidence: 99%

Microstructural and textural properties of puffed snack prepared from partially deffated almond powder and corn flour

Hashemi

Mortazavi

Milani

et al. 2017

Journal of Food Processing and Preservation

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Expanded snack was prepared from partially defatted almond powder (PDAP) and corn flour (CF). Response surface methodology (RSM)was used to investigate the effects of extrusion conditions including feed moisture content (12–16%), screw rate (120–220 rpm) and different levels of PDAP (10–30%) on expansion ratio (ER), bulk density (BD), hardness, complexing index (CI), and scanning electron microscopy (SEM) properties of expanded product. Results showed that increasing PDAP content caused an increase in the hardness, BD and thickness of a cell wall and a decrease in air cell diameter and ER of the snacks. Moisture content was the most significant parameter in all extrudates, therefore increased feed moisture leads to a lower density, hardness, CI and higher expansion, whereas the increasing screw rate caused reduction of bulk density and hardness of the extrudate. Optimum condition was found to be the blends of PDAP:CF (21:79), screw rate of 219 rpm and feed moisture content of 16%. Practical applications Global demand for production of high‐nutritional snack with enhanced bioactive compounds has intended researchers towards fortification of traditional extrudates with bioactive components. Although cereal is the primary ingredient in expanded snacks, they contain less protein. So, incorporation of partially defatted almond powder not only can enhance the nutritional value of these products but also significantly impacts the texture and microstructural properties of products. Any change in the extrusion condition and feed formulation can influence the physical properties of the extrudate and it is necessary to optimize the processing conditions (feed moisture content and screw rate) for achieving the acceptable product properties. The main goal of this study was developing a value‐added puffed snack with acceptable quality characterization.

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Section: Resultsmentioning

confidence: 99%

Microstructural and textural properties of puffed snack prepared from partially deffated almond powder and corn flour

Hashemi

Mortazavi

Milani

et al. 2017

Journal of Food Processing and Preservation

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“…The EI is of great importance in evaluating the product quality, since it is possible to verify whether the raw material used after the processing possesses suitable structure and composition for use as a food ingredient (Silva et al, 2013). The degree of expansion of an extruded product is closely related to the size, number, and distribution of air cells surrounded by the cooked material (Salata et al, 2014). In the PK, the lower density (0.18 g/ml) indicated that during the puffed process, an excellent expansion of the product (4.60).…”

Section: Discussionmentioning

confidence: 99%

“…González et al (2000) suggested that the endosperm amaranth is less resistant than other waxy cereal and proposed to the WSI as a direct indicator of the degree of cooking of extruded cereals. This index determines the amount of soluble polysaccharide released from the starch granules in excess of water and is often used as an indicator a related with the degree of breaking of the granular structure and molecular components degradation (Salata et al, 2014;Van den Einde et al, 2003). This solubilizes amylose molecules and increased solubility (Kong et al, 2009).…”

Section: Functional Properties: Water Absorption Index (Wai) Solubilmentioning

confidence: 99%

Characterization and nutritional value of precooked products of kiwicha grains (Amaranthus caudatus)

Burgos

Armada

2015

Food Sci. Technol

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Kiwicha has significant nutritional characteristics. It is commonly used as a puffed product, but there is little research on the lamination process. In this paper, the physical, functional properties, chemical composition and acceptability of the precooked kiwicha grains were studied. Puffed (PK) and laminated kiwicha (LK) were made. Puffed amaranth (CPA) was used as a commercial reference standard. The raw grain (RG) showed a higher bulk density (0.85 g/ml) than in PK (0.18 g/ml) and LK (0.38 g/ml). Both products had a good expansion. The yellow index decreased in PK (50.92) and LK (45.87) respect to RG (65.64). The largest was CPA (58.54). In all the products, the precooking increased the index of absorption, solubility and swelling power. Also, they showed major pasting temperature, low peak viscosity and breakdown viscosity. In both formulated products, the content of total, soluble and insoluble dietary fibre decreased during the precooking process. The content of protein was optimal (between 14.57-14.59 g/100g). PK had high acceptability (5.84), preference (84.48%), purchase (38.79%) and consumption (43.96%) intention. The lowest was CPA. This work demonstrates that it's feasible to make precooked products with good quality characteristics, chemical composition and acceptability for the development of new products.Keywords: kiwicha; precooked products; physical and functional properties; acceptability; chemical composition. Practical Application:The research aims to develop precooked products with good quality characteristics, functional, nutritional value and sensory acceptability, for the development of new products for useful purposes. The use of a laminator and an aluminium pan adapted for the production of the puffed product are a novel idea. Therefore, these products will allow the revaluation of this Andean crop produced in the region and its importance to the regional economy.

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“…Specific volume was determined according to the mass-displacement method using a graded cylinder and volume assessed by the equation: SV = v/ p, wherein: SV = specific volume (mL g -1 ), p = mass (g) and v = volume (mL) (SALATA et al, 2014). Expansion index (EI) was obtained by the arithmetic mean of product diameter by the matrix diameter of 20 different expanded products (FAUBION & HOSENEY, 1982).…”

Section: Methodsmentioning

confidence: 99%

Physical characteristics of potato flour from 'Ibituaçú' cv. under different extrusion parameters

et al. 2015

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O IE dos produtos variou de 3,22 a 5,47, o VE de 2,08 e 11, o ISA de 32,88 a 63,72%, o IAA de 4,02 a 8, D de 7,54 a 29,85kgf, L* de 53,89 a 68,72, a* de 5,59 a 6,92, b* de 16,6 a 22,6. Nas condições de elevada temperatura, baixa umidade, e rotação da rosca intermediária são obtidos produtos extrusados com características físicas desejadas para produtos expandidos. Palavra-chave: Solanum tuberosum L., extrusão, propriedades físicas.

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Extrusion of blends of cassava leaves and cassava flour: physical characteristics of extrudates

Cited by 13 publications

References 15 publications

Microstructural and textural properties of puffed snack prepared from partially deffated almond powder and corn flour

Microstructural and textural properties of puffed snack prepared from partially deffated almond powder and corn flour

Characterization and nutritional value of precooked products of kiwicha grains (Amaranthus caudatus)

Physical characteristics of potato flour from 'Ibituaçú' cv. under different extrusion parameters

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