Agro-food industry byproducts into value-added extruded foods

Paraman, Ilankovan; Sharif, Mian Kamran; Supriyadi, Susmoko; Rizvi, Syed S.H.

doi:10.1016/j.fbp.2015.07.003

Cited by 52 publications

(30 citation statements)

References 30 publications

(38 reference statements)

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“…So far, the reactive extrusion has been developed to a main way to prepare WPCs. It is a continuous process with the high versatility and productivity . And it has extensively been applied in the plastic, rubber, food, and Chinese herbs industries, where it is the most important manufacturing process .…”

Section: Introductionmentioning

confidence: 99%

Preparation and characterization of eucalyptus wood flour/polypropylene composites by subcritical ethanol and 3‐Aminopropyltriethoxysilane as cosolvent

et al. 2017

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Subcritical fluids assisted reactive extrusion is a novel and promising alternative technique for preparation of wood plastic composites. Because subcritical fluids have moderate process condition, well swollen performance, and excellent dissolvability. Therefore, subcritical fluids are led into the extruder system to alleviate the thermal degradation of wood flour, to reduce the melt viscosity of matrix, and to strengthen the mass transport. The wood flour is expanded in the presence of subcritical ethanol, which favors the permeability. Fourier transform infrared spectroscopy confirms that maleic anhydride grafted polypropylene (PP‐g‐MA) is grafted onto cellulosic chain, and subcritical ethanol promotes the grafting and swollen reaction. A possible mechanism is proposed to explain the effect of subcritical ethanol on the interfacial reactions. In addition, the thermal stability of wood flour, PP, and wood flour/PP composites are studied. Fracture morphology is observed to confirm the interfacial adhesion of wood flour/PP composites. The results suggest that subcritical ethanol leads to a change of crystalline structure of cellulose via X‐ray diffraction. Moreover, the mechanical properties of wood flour/PP composites increase dramatically, while 3‐Aminopropyltriethoxysilane (KH550) is used as co‐solvent dissolving in ethanol. Experimental results reveal that wood flour/PP composites in the presence of subcritical ethanol with 2% KH550 (190°C, 2.4 MPa, and 120 r/min), whose tensile strength, flexural strength, flexural modulus, and non‐notched impact strength increase by 45, 56, 29, and 36%, respectively, possess the best physical properties comparing to those during extrusion without fluids. POLYM. COMPOS., 39:3594–3604, 2018. © 2017 Society of Plastics Engineers

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Section: Introductionmentioning

confidence: 99%

Preparation and characterization of eucalyptus wood flour/polypropylene composites by subcritical ethanol and 3‐Aminopropyltriethoxysilane as cosolvent

et al. 2017

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“…Extraction was performed by the method described by Paraman (Paraman et al, 2015). 2.5 mL of Folin-Ciocalteu reagent (diluted 10 times with water) was added to 0.5 mL of extracted sample.…”

Section: Chemical Analysismentioning

confidence: 99%

Total Content of Phenolics and Antioxidant Activity in Crispbreads with Plant By-product addition

Konrāde

Kļava

2017

Rural Sustainability Research

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Abstract. Vegetable processing in food industry results in significant amount of by-products -peel, mark, bark, seeds still rich in bioactive compounds. Apple, carrot and pumpkin peel and mark may be used for production of crispbreads as functional ingredients. The objective of this study is to investigate the stability of total phenolic content (TPC) and antioxidant activity after high temperature and short time (HTST) extrusion cooking of a wheat and rice-based crispbreads with addition of apple, carrot and pumpkin by-products obtained after juice extraxtion and dried. Raw materials for crispbread production were wheat flour, rice flour, wheat bran (72%, 24% and 4% respectively) with addition of microwave-vacuum dried by-product powder in different amount (5%, 10%, 15%, 20%). Extrusion process was performed by using a laboratory singlescrew extruder GÖTTFERT 1 screw Extrusiometer L series (Germany). Total phenolic content (TPC) was determined using the Folin Ciocalteu method. Antioxidant activity was evaluated by free radical 2, 2-diphenyl-1-picrylhydrazyl (DPPH) antioxidant scavenging activity using a modified colorimetric method. Comparing different raw formulations, it was observed that the TPC of the apple by-product flour was significantly higher (p < 0.05) than in carrot and pumpkin flour. TPC in cereal-based crispbread was 36.06±1.15 before extrusion and 13.90±1.01 mg GAEg-1 DW (milligram Gallic acid equivalent per 100 g of dry weight (mg GAE 100 g -1 DW) after extrusion. Addition of apple BPF increased TPC in crispbreads to 106.25±2.08, carrot BPF 84.73±3.45 and pumpkin BPF to 108.82±1.04 mg GAEg -1 DW. Antioxidant activity of control sample was 1.07±0.01mg TE (Trolox equivalents) g -1 DW but in samples with addition of 20% apple by-products, it reached 3.77±0.02 TE g -1 DW for samples wih 20% carrot by-products reached 2.52±0.03TE g -1 DW and for samples wih 20% pumpkin by-products reached 3.77±0.02 TE g -1 DW.

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“…In addition, incorporation of these by-products can improve the nutritional value of extruded products which are otherwise carbohydrate-rich, high glycaemic products (Paraman et al 2015).…”

mentioning

confidence: 99%

Optimisation of extrusion variables for the production of corn snack products enriched with defatted hemp cake

Jozinović¹,

Ačkar²,

Jokić³

et al. 2017

Czech J. Food Sci.

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Jozinović A., Ačkar D., Jokić S., Babić J., Panak Balentić J., Banožić M., Šubarić D. (2017): Optimisation of extrusion variables for the production of corn snack products enriched with defatted hemp cake. Czech J. Food Sci., 35: 507-516.The effects of defatted hemp cake added to corn grits (at ratios of 0, 5, and 10% DM), the moisture content of the mixtures (15, 20, and 25%) and the temperature in the extruder ejection zone (150, 165, and 180°C) on the physical properties of extruded products have been investigated. Statistical optimisation of investigated extrusion conditions using the response surface methodology was performed. The hemp cake was completely defatted by means of a supercritical CO 2 extraction. The extrusion was performed on a laboratory single screw extruder and regulated by the following parameters: temperature in the dosing and compression zone (120 and 150°C), screw compression ratio (4 : 1), round die (4 mm). The change of extrusion process conditions significantly affected the physical properties of produced snacks. The expansion ratio ranged between 1.38 and 3.11, bulk density between 0.14 and 0.49 g/cm 3 , hardness between 18.15 and 70.62 N, fracturability from 3.65 to 10.38 mm, and the total colour change between 3.25 and 24.73.

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Agro-food industry byproducts into value-added extruded foods

Cited by 52 publications

References 30 publications

Preparation and characterization of eucalyptus wood flour/polypropylene composites by subcritical ethanol and 3‐Aminopropyltriethoxysilane as cosolvent

Preparation and characterization of eucalyptus wood flour/polypropylene composites by subcritical ethanol and 3‐Aminopropyltriethoxysilane as cosolvent

Total Content of Phenolics and Antioxidant Activity in Crispbreads with Plant By-product addition

Optimisation of extrusion variables for the production of corn snack products enriched with defatted hemp cake

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