Carrot pomace enhances the expansion and nutritional quality of corn starch extrudates

Kaisangsri, Nattapon; Kowalski, Ryan J.; Wijesekara, Isuru; Kerdchoechuen, Orapin; Laohakunjit, Natta

doi:10.1016/j.lwt.2015.12.016

Cited by 83 publications

(95 citation statements)

References 37 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Studies on the incorporation of pomace into extruded products showed that increased pomace levels beyond a certain level had negative effect on the expansion quality [16,17,20,27,28]. However, recent studies indicated that carrot and cherry pomace incorporation into cornstarch extrudates resulted in better expansion and nutritional quality [18,19]. The objective of the current study was to examine the impact of GP incorporation on the quality of the cornstarch extrudates during extrusion processing and to produce a nutrient enhanced extruded product with good quality attributes.…”

Section: Product Responsementioning

confidence: 99%

“…Extrusion processing also reduced the total phenolic content (TPC) of the GP barley flour extrudates compared to the raw material [17]. However, both of these studies lack a reasonable explanation of the positive interactions between GP and barley flour, which can greatly affect the textural properties and is evident from our recent findings on carrot and cherry pomace incorporation in cornstarch extrudates [18,19]. Furthermore, feed moisture can also affect the textural as well as nutritional quality of the extruded products.…”

Section: Introductionmentioning

confidence: 95%

“…The screw speeds were varied from 150 rpm to 250 rpm. These extrusion parameters were selected based on the literature data and our previous extrusion research experiments [19].…”

Section: Processing Conditions Of Extruder and Process Responsementioning

confidence: 99%

“…material that reduces expansion [38,39], recent studies indicated that carrot and cherry pomace in cornstarch can play an active role in the expansion of extrudates that is potentially due to the interaction between pomace fiber particles and starch [18,19].…”

Section: Gp Is a Potential Nutritive Adjunct Ingredient For Extrudatesmentioning

confidence: 99%

“…Expansion, an important quality parameter of the extruded puffed products, is greatly affected by the feed moisture content and composition of feed [18,19,25]. Cornstarch, widely used in extrusion cooking, undergoes gelatinization and mechanical degradation during extrusion, and expands well, while other raw ingredients such as proteins, added sugars, lipids, fiber and moisture generally tend to reduce expansion [24,26].…”

Section: Introductionmentioning

confidence: 99%

See 4 more Smart Citations

Stability and Functionality of Grape Pomace Used as a Nutritive Additive During Extrusion Process

Bibi¹,

Rj²,

Zhang³

et al. 2017

J Food Process Technol

View full text Add to dashboard Cite

Grape pomace (GP) is a major byproduct of wine and juice industry, rich in polyphenolics with demonstrated health benefits. Extrusion processing for development of healthy and quality GP supplemented cornstarch snack foods was evaluated using response surface methodology. The retainability of polyphenolic content and antioxidant activity after extrusion processing were further assessed. The processing variables were feed moisture (16, 20, and 24 ± 0.2% w.b.), screw speed (150, 200, and 250 rpm), and the level of GP supplementation (0, 5, and 10% w/w). Extrudates with 5% GP and 16 ± 0.2% feed moisture had a high overall expansion ratio of 3.83 ± 0.14, and overall low density (0.11 ± 0.00 g/cm 3 ). Total polyphenolic content (TPC) of the extrudates (5% GP, and 16% feed moisture) extruded at 150 and 250 rpm retained up to 74.1% and 78.57% respectively, while TPC was retained at 95% when extruded under 200 rpm with 10% GP and 16% feed moisture. Additionally, the total antioxidant activity and 2,2-diphenyl-1-picrylhydrazyl scavenging activity of the 5% GP extrudates retained 98% after extrusion processing. Moreover, polyphenolic extract of 5% GP extrudates suppressed reactive oxygen species in Caco-2 cells induced by hydrogen peroxide. In conclusion, GP incorporation in cornstarch extrudates improved both the physicochemical quality as well as nutritional value of products. Our study indicates that GP can be effectively incorporated into extruded foods by providing enhanced nutritional value without losing the expansion characteristics.

show abstract

Section: Product Responsementioning

confidence: 99%

Section: Introductionmentioning

confidence: 95%

“…The screw speeds were varied from 150 rpm to 250 rpm. These extrusion parameters were selected based on the literature data and our previous extrusion research experiments [19].…”

Section: Processing Conditions Of Extruder and Process Responsementioning

confidence: 99%

Section: Gp Is a Potential Nutritive Adjunct Ingredient For Extrudatesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Stability and Functionality of Grape Pomace Used as a Nutritive Additive During Extrusion Process

Bibi¹,

Rj²,

Zhang³

et al. 2017

J Food Process Technol

View full text Add to dashboard Cite

show abstract

Carrots Production, Processing, and Nutritional Quality

Sharma

2018

Handbook of Vegetables and Vegetable Processing

View full text Add to dashboard Cite

Hulled varieties of Barley showed better expansion characteristics compared to hull‐less varieties during twin‐screw extrusion

2019

Self Cite

View full text Add to dashboard Cite

Background and objectives Consumption of food barley is increasing due to its health and nutritional benefits. Whole grain flours of two hulled barley varieties, Lyon and Muir, and three hull‐less barley varieties, Havener, 09WA‐265.12, and Meg's Song, were extruded with a co‐rotating twin‐screw extruder. The impacts of feed moisture, screw speed, and die temperature on functional properties of extrudates were investigated. Findings Expansion ratio (ER) of barleys was slightly lower compared to the reported numbers for cereals such as corn. Hulled varieties showed significantly higher ER compared to the hull‐less varieties. Havener was the only hull‐less variety having comparable ER with hulled varieties and moderate levels of ß‐glucan. ER correlated positively with water solubility index (r = 0.680, p < 0.01), specific mechanical energy (r = 0.633, p < 0.01), and negatively with unit density (r = −0.729, p < 0.01). Conclusions Hulled varieties are better suited for extrusion expansion. Feed moisture and die temperature had a strong influence on expansion, while screw speed showed marginal effects. Significance and novelty Understanding the properties of hulled and hull‐less barley extrudates will enable process industry to utilize them for the development of novel extruded foods, while taking advantage of their nutritional values.

show abstract

Carrot pomace enhances the expansion and nutritional quality of corn starch extrudates

Cited by 83 publications

References 37 publications

Stability and Functionality of Grape Pomace Used as a Nutritive Additive During Extrusion Process

Stability and Functionality of Grape Pomace Used as a Nutritive Additive During Extrusion Process

Carrots Production, Processing, and Nutritional Quality

Hulled varieties of Barley showed better expansion characteristics compared to hull‐less varieties during twin‐screw extrusion

Contact Info

Product

Resources

About