An experimental study of screw configuration effects in the twin-screw extrusion-cooking of maize grits

Kirby, Andrew R.; Ollett, A.-L.; Parker, Roger; Smith, Andrew C.

doi:10.1016/0260-8774(88)90016-7

Cited by 176 publications

(119 citation statements)

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“…The increased levels of crystalline in the samples extruded with MG and fatty acids were reported due to the crystallization of amylose lipid complexes and the reduction in starch degradation due to the lubricating effect of the additives (Mercier and Feillet 1975). Kirby et al (1988) confirmed the breakdown of maize structure necessary for high solubility and high expansion, on this basis, fatty acids and MG added to starch be expected to lead to low solubility and low expansion, as observed in previous studies on starches (Faubion and Hoseney 1982;Bhatnagar and Hanna 1994) and cereal flours (Malkki et al 1984;Schweizer et al 1986;Galloway et al 1989;Hu et al 1993;Ryu et al 1994). These changes provide a plausible explanation for the differences in starch α-amylase susceptibility (Hagenimana and Ding 2005).…”

Section: Dg Bd Wai and Hrmentioning

confidence: 49%

Emulsifiers and thickeners on extrusion-cooked instant rice product

Wang

Jin

et al. 2011

J Food Sci Technol

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Extrusion-cooked instant rice was prepared by optimizing the formulation with emulsifiers, glycerol monostearate (GMS), soybean lecithin (LC), and sodiumstearoyl lactylate (SSL), and thickeners, gum Arabic (GA), sodium alginate (SA), and sticky rice (SR). The emulsifiers addition caused increase of degree of gelatinization (DG), and decrease of water soluble carbohydrate (WSC), α-amylase sensitivity, water soluble index (WAI) and adhesive for extrudates, while the thickeners addition increased extrudates DG, bulk density (BD), WSC, α-amylase sensitivity, WAI, hydration rate (HR) and adhesiveness. Based on the data generated by a single additive at various levels, optimum formulation was obtained employing orthogonal matrix system with combination of the selected additives for extrusion cooking. Extrudates were evaluated for optimum hydration time followed by drying to prepare the finished product. Texture profile analysis and sensory evaluation indicate that quality of the finished product is equivalent to that of the round shaped rice and superior to a commercial instant rice product. This study also demonstrates possibility of value-added and versatile instant rice product development using broken rice.

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Section: Dg Bd Wai and Hrmentioning

confidence: 49%

Emulsifiers and thickeners on extrusion-cooked instant rice product

Wang

Jin

et al. 2011

J Food Sci Technol

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“…It depends mainly on the chemical composition of the powder and its physical state. The WSI often is used as an indicator of degradation of molecular components (Kirby et al 1988), measures the degree of starch conversion during extrusion which is the amount of soluble polysaccharide released from the starch component after extrusion. Binoy et al (1996) reported that water solubility index increased with severity of screw configuration and Narbutaite et al (2008) examined that WSI of all extrudates decreased with increasing moisture levels.…”

Section: Resultsmentioning

confidence: 99%

Development and evaluation of garlic incorporated ready-to-eat extruded snacks

Haritha¹,

Vijayalakshmi²,

Gulla

2012

J Food Sci Technol

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The present study was carried out to develop and evaluate ready to eat extruded snacks incorporated with garlic powder at various levels (5 %, 10 %, 15 %, 20 %). The organoleptic evaluation was conducted for the developed products and the well accepted products were selected for further studies like physical properties and shelf life (stored at room temperature for 2 months). The organoleptic evaluation of the developed snacks revealed that 15 % and 20 % garlic incorporated snacks were not acceptable due to strong garlic flavor, therefore T 1 (control), T 2 (5 % garlic) and T 3 ( 10 % garlic) were selected for further studies. The physical properties showed significant changes with incorporation of garlic powder at 0 %-10 % level. There was an increase in mass flow rate, tap density and bulk density but decrease in the water holding capacity, oil absorption capacity and expansion ratio. The water soluble index and moisture retention of the products showed the same values for all the three selected treatments. The products were packed by ordinary, nitrogen and vacuum packing and stored for 2 months. It was found that there was an increase in moisture content and microbial load, however the increase was within limits. The increase in the moisture content was low in nitrogen packed products where as the microbial load decreased with increase in the percentage of garlic incorporation. The nitrogen and vacuum packed products showed less microbial load than the ordinary packed products. Garlic powder can be incorporated at 5 and 10 % levels in ready-to-eat extruded snacks with well acceptability and can be stored for a period of 2 months with nitrogen packing as an effective packaging.

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“…Moisture is having significant on product quality attributes such as expansion and degree of cook (absorption and solubility indices) [32]. It is necessary to adjust the water content carefully to result in expansion with whey incorporated products.…”

Section: Product Moisturementioning

confidence: 99%

“…WSI, often used as an indicator of degradation of molecular components [32], measures the amount of soluble components released from the starch after extrusion. When extruded products mixed with water, this mixture will often swell.…”

Section: Water Absorption Index (Wai) and Water Solubility Index (Wsi)mentioning

confidence: 99%

“…After drying at 60°C for 12 h of starch-PDPF extrudates, the moisture content was found to be very low nearly 0.5% which expected to yield products with a high degree of crispness. After drying of extrudates the Water activity dropped down from 0.1 to 0.33 that would be advantageous with regard to the stability of the extrudate against microbial growth.Moisture is having significant on product quality attributes such as expansion and degree of cook (absorption and solubility indices) [32]. It is necessary to adjust the water content carefully to result in expansion with whey incorporated products.…”

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confidence: 99%

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Extrusion Cooking Technology: An Advance Skill for Manufacturing of Extrudate Food Products

Tiwari¹

2018

Extrusion of Metals, Polymers and Food Products

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The snack industry is one of the fastest growing food sectors and is an important contributor within the global convenience food market. Nowadays snacks and convenience foods are also consumed regularly in India. Properly designed convenience foods can make an important contribution to nutrition in Indian societies where social changes are altering traditional patterns of food preparation. Extrusion cooking as a popular means of preparing snack foods based on cereals and plant protein foodstuff has elicited considerable interest and attention over the past 30 years. Several studies on the extrusion of cereals and pulses, using various proportions, have been conducted because blends of cereals and pulses produce protein enriched products. Based on dough's functional properties like WAI, WSI, ER and BD, the extruded products can be classified into different group as per particular application. Therefore, this chapter is dealt with the effect of extrusion processing on product parameters, and nutritional and anti-nutritional properties of extruded product.Keywords: extrusion processing, direct expanded snack, single screw extruder, twin-screw extruder Food extrusion processingExtrusion process is an efficient continuous process, which uniquely combines several unit operations viz.: mixing, shearing, heating, pumping, forming, and sizing. Food extruders are classified thermally as forming or cooking and geometrically as single or twin screws. Single screw forming extruders are used to manufacture pasta, processed meats, and fillings. Single screw cooking extruder (SSCE) are used to produce dry and semi moist pet foods, expanded snacks, breakfast cereals, puddings, soup and drink bases, gelatinized © 2018 The Author(s). Licensee InTech. This chapter is distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/3.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. starch and texturized vegetable proteins. Twin-screw extruder applications include most SSCE products and chocolate coatings, candies, gums, enzyme modification process, etc.[1]. A food extruder is a high temperature short time bioreactor that transforms a variety of raw material/ingredients into finished product. Extrusion processing is a continuous process. The extruded products are sterile and because of complete starch gelatinization, veryExtrusion cooking is used for processing of starchy as well as materials since a long time. As extrusion processing is a thermally efficient process, it offers many advantages in processing of high protein based products like soy or legumes etc. Due to high temperature short time cooking of soy-cereal blend, the antinutritional factors are effectively destroyed without damage to nutritional quality of raw material [3]. Equipment and processing steps in making a direct expanded productThere are different processing steps involved for production of direct expanded snacks (Figure 1). Mixe...

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An experimental study of screw configuration effects in the twin-screw extrusion-cooking of maize grits

Cited by 176 publications

References 16 publications

Emulsifiers and thickeners on extrusion-cooked instant rice product

Emulsifiers and thickeners on extrusion-cooked instant rice product

Development and evaluation of garlic incorporated ready-to-eat extruded snacks

Extrusion Cooking Technology: An Advance Skill for Manufacturing of Extrudate Food Products

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