A new technique for cross-sectional density profiling of extruded foods by X-ray scanning

Kowalski, Ryan J.; Morrow, Chris; McDonald, Armando G.

doi:10.1016/j.foostr.2016.03.001

Cited by 3 publications

(3 citation statements)

References 26 publications

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“…BP = back pressure; SME = specific mechanical energy; ER = radial expansion ratio; UD = unit density; WAI = water absorption index; WSI = water solubility index; T p 20 = differential scanning calorimetry peak temperature of 20% moisture pea flours; T g = gelatinization temperature; and PV = peak viscosity. A majority of extrudates are known to have a certain degree of shrinkage on the outer rim of the samples (Barrett and Peleg 1992;Kowalski et al 2016). One-way ANOVA results (temperature, variety, screw speed were factors and ER was a response) showed that ER of Daytona pea had a significantly greater ER compared with other varieties (P < 0.000) and Jetset had a significantly lower ER (P < 0.01).…”

Section: Resultsmentioning

confidence: 94%

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Extrusion Expansion Characteristics of Samples of Select Varieties of Whole Yellow and Green Dry Pea Flours

Kowalski

2017

Cereal Chem

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Cereal Chem. 94(3):385-391Extrusion expansion characteristics of commercially available whole flours from three green pea varieties (Ariel, Aragorn, and Daytona) and three yellow pea varieties (Carousel, Treasure, and Jetset) were investigated with a corotating twin-screw extruder. Feed moisture content was kept constant at 15 ± 0.5% (wb). Two barrel temperature levels of 140 and 160°C and three screw speed levels of 150, 200, and 250 rpm were studied. A round die with an opening of 3 mm was used. The radial expansion ratio (ER) of whole pea extrudates was 2.75-3.34. It was shown † Corresponding

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Section: Resultsmentioning

confidence: 94%

“…2). A majority of extrudates are known to have a certain degree of shrinkage on the outer rim of the samples (Barrett and Peleg 1992;Kowalski et al 2016). Although this was seen in the low rpm speeds of Carousel pea, it was not observed quite as much in the higher expansion of Daytona.…”

Section: Resultsmentioning

confidence: 95%

Extrusion Expansion Characteristics of Samples of Select Varieties of Whole Yellow and Green Dry Pea Flours

Kowalski

2017

Cereal Chem

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“…In addition, the density of the product can directly characterize the expansion effect, high-density products represent expansion difficulties, with dense pore structure and hard texture, which is not conducive to chewing [14]. The edge density of the product was much larger than the center density, indicating that extrusion led to more breakdown of the edge structure, and the high density of the edge may have an effect on the brittleness of the product, which needs to be further investigated [15].…”

Section: Introductionmentioning

confidence: 99%

Effect of Starch Types on the Textural and Rehydration Properties of Extruded Peanut Protein Pore Gel Particles

Guo,

Hu,

Zhou

et al. 2024

Gels

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In this study, the effect of different starches from corn, potato and pea containing varying amylose/amylopectin ratios on the textural and rehydration properties of extruded peanut protein gel particles were investigated. Results showed that textural and rehydration properties of peanut protein extruded with corn starch, potato starch and amylopectin are slightly inferior to those of peanut protein with pea starch extrudates. The addition of pea starch led to an increase in the pore structure of the peanut protein extrudates and improved their water absorption index, simultaneously reducing the hardness and density. Pea starch, as a natural water-absorbing expansion material, helped peanut protein to form cross-linked gel polymers that bind more water molecules, in addition to further polymerization with peanut protein, which made the protein secondary structure became disordered. These changes directly affected the textural properties of the extrudates. In addition, the blended system of starches and peanut protein tended to form more elastic solids, which affected the expansion of the extrudates. These findings indicate that starch can effectively improve the poor expansion of proteins, making it suitable for use in the production of plant protein-based foods.

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Optimizing twin-screw food extrusion processing through regression modeling and genetic algorithms

Kowalski

2018

Journal of Food Engineering

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A new technique for cross-sectional density profiling of extruded foods by X-ray scanning

Cited by 3 publications

References 26 publications

Extrusion Expansion Characteristics of Samples of Select Varieties of Whole Yellow and Green Dry Pea Flours

Extrusion Expansion Characteristics of Samples of Select Varieties of Whole Yellow and Green Dry Pea Flours

Effect of Starch Types on the Textural and Rehydration Properties of Extruded Peanut Protein Pore Gel Particles

Optimizing twin-screw food extrusion processing through regression modeling and genetic algorithms

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