The effects of water and sucrose contents on the physicochemical properties of non-directly expanded rice flour extrudates

Silva, Márcia Cristina da; Carvalho, Carlos Wanderlei Piler de; Andrade, Cristina T.

doi:10.1590/s0101-20612009000300032

Cited by 27 publications

(20 citation statements)

References 17 publications

(17 reference statements)

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“…WAI decreases with increasing temperature if dextrinization or starch melting prevails over the gelatinization phenomenon. Earlier report for rice extrudates by Silva et al (2009) also showed a positive effect of moisture on WAI. Negative effect of temperature and screw speed on WAI was also reported by Altan et al (2008) in barleytomato pomace blend-based extrudates.…”

Section: Waimentioning

confidence: 61%

“…Earlier report for rice extrudates by Silva et al . () also showed a positive effect of moisture on WAI. Negative effect of temperature and screw speed on WAI was also reported by Altan et al .…”

Section: Resultsmentioning

confidence: 78%

“…Extrusion at low moisture could result in increase in the water‐soluble molecules (Silva et al . ). Higher WSI of extrudates with increasing screw speed may be related to increasing SME with screw speed.…”

Section: Resultsmentioning

confidence: 97%

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Response Surface Analysis and Process Optimization of Twin Screw Extrusion Cooking of Potato-Based Snacks

Singh

Rachna

Hussain

et al. 2014

Journal of Food Processing and Preservation

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The aim of the present study was to optimize the extrusion process for potato‐based snacks using response surface modeling approach. A blend of mashed potatoes, rice and chickpea flour was used in the study. The effects of feed moisture, barrel temperature and screw speed on product responses viz. specific mechanical energy (SME), bulk density (BD), water absorption index (WAI), water solubility index (WSI) and hardness was studied using response surface methodology. The blend of potato‐rice and chickpea was extruded at different moisture content (12.6–19.4%), screw speed (349–601 rpm) and barrel temperature (116–184C). Feed moisture had significant effect on all product responses, whereas screw speed and barrel temperature, both independent variables, had significant effect on SME, WSI and hardness of the product. Increase in feed moisture reduces SME and WSI and increases BD, WAI and hardness. Increase in screw speed decreases the BD, WAI and hardness of the snacks, whereas increase in barrel temperature decreases the SME, BD, WAI and hardness but increases the WSI. Optimized extrusion parameters for preparation of snacks were 14% moisture, 550 rpm screw speed, 170C temperature. Practical Applications Potatoes are generally processed into flakes, granules and flour by dehydration for using it as raw material for extrusion. Processing costs are very high, so mixing of mashed potatoes with cereal or pulse flour could be an energy‐efficient way to use potatoes in extrusion. The consumers are becoming increasingly health conscious and while many admit that pulses are good for them, they are not sure how to use them in diet. There is also a perception that cooking of pulses is difficult and/or time consuming. There is need to find ways to increase consumption of pulses with little extra efforts. This paper explores the optimization of extrusion condition for development of nutritious snacks from potato‐chickpea blends.

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Section: Waimentioning

confidence: 61%

Section: Resultsmentioning

confidence: 78%

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Response Surface Analysis and Process Optimization of Twin Screw Extrusion Cooking of Potato-Based Snacks

Singh

Rachna

Hussain

et al. 2014

Journal of Food Processing and Preservation

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“…2). The water solubility index provides an indication of the amount of soluble solids and can be used to indicate the extent of starch granule degradation and dextrinization during extrusion (Cristina da Silva et al 2009;Lazou and Krokida 2010). Also, an increase in acid in the injected fluid and a lower fluid addition rate increased the water solubility index.…”

Section: Process and Product Responses To Formulamentioning

confidence: 99%

“…They attributed this effect to the hydrolysis and fragmentation of starch, and the subsequent interaction with protein, which prevented denaturation of the protein and promoted water solubility. The water absorption index is commonly used to provide an indication of the extent of gelatinization of starch, but it can also indicate if the puffs will be compatible in a higher water activity matrix and maintain a crisp texture (Cristina da Silva et al 2009). All independent variables affected the water absorption index (Tables 5 and 6).…”

Section: Process and Product Responses To Formulamentioning

confidence: 99%

Twin-Screw Extrusion Puffing of Nonfat Dry Milk and Starch - The Effects of Acid Addition, Fluid Addition Rate and Nonfat Dry Milk Concentration on Extruded Products

Tremaine

Schoenfuss

2012

Journal of Food Processing and Preservation

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Nonfat dry milk (NDM) and a modified cornstarch were extruded at three NDM concentrations (45, 65, 85%), three lactic acid concentrations (0, 33 and 50% of the added fluid) and two fluid addition rates (6.5, 7.3 kg/h) to alter extrudate characteristics. Process responses (die temperature, die pressure, motor torque and specific mechanical energy) and product responses (color, solubility, expansion ratio, bulk density and peak viscosity) were analyzed statistically and response surface plots were generated using the results to graphically illustrate relationships present. It was demonstrated that NDM provided structural integrity to the extrudates, and formula conditions altered product characteristics such as density and color to change its fitness for use in extruded products. The response surfaces generated allow for the selection of formula conditions to produce desired product attributes. Practical Applications Protein fortification of extruded products is popular, but NDM is not typically used because protein–protein interactions between caseins are difficult to induce during extrusion, and high lactose contents lead to excessive browning. Understanding formula and extrusion conditions to alter its functionality in puffed ingredients will benefit the industry and allow for the expanded use of this ingredient in extruded products.

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Evaluation of Biodegradability of Different Blends of Polystyrene and Starch Buried in Soil

Oliveira

Cunha

Andrade

2010

Macromolecular Symposia

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Summary: Polystyrene/cornstarch blends were prepared by melt‐processing in the presence of maleic anhydride (MA), using an internal mixer as reactor. Scanning electron microscopy (SEM) was used to visualize the blends morphology. Addition of MA contributed to improve interfacial adhesion between the two phases. Soil burial tests were used to investigate biodegradability. Results from samples weight loss, as a function of incubation time, revealed that the increase in the content of starch contributed to increase biodegradability. The results showed that the microbial activity inside the specimens was accelerated in the first 15 days of evaluation. Photographs of the films showed significant differences after 30 days of incubation in soil. SEM was also used to evaluate biodegradation, and revealed fractured surfaces covered with a heterogeneous microorganism community.

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The effects of water and sucrose contents on the physicochemical properties of non-directly expanded rice flour extrudates

Cited by 27 publications

References 17 publications

Response Surface Analysis and Process Optimization of Twin Screw Extrusion Cooking of Potato-Based Snacks

Response Surface Analysis and Process Optimization of Twin Screw Extrusion Cooking of Potato-Based Snacks

Twin-Screw Extrusion Puffing of Nonfat Dry Milk and Starch - The Effects of Acid Addition, Fluid Addition Rate and Nonfat Dry Milk Concentration on Extruded Products

Evaluation of Biodegradability of Different Blends of Polystyrene and Starch Buried in Soil

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