Cellular architecture and its relationship with mechanical properties in expanded extrudates containing apple pomace

Karkle, Elisa L.; Alavi, Sajid; Doğan, Hülya

doi:10.1016/j.foodres.2011.11.003

Cited by 79 publications

(71 citation statements)

References 48 publications

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“…A similar phenomenon was observed in the literature when other fruit press cakes (eg. apple, blackcurrant) were utilized as DF sources in starch based extrudates (Karkle, Alavi, & Dogan, 2012;Mäkilä et al, 2014;O'shea, Arendt, & Gallagher, 2014;Wang et al, 2017). Addition of DF resulted in inferior structural and textural responses in extrudates as increasing the DF content led to lower expansion, high density, less crispy but rather hard products (Alam et al, 2014(Alam et al, , 2017.…”

Section: Characteristics Of Bilberry-wholegrain Rye Extrudatesmentioning

confidence: 99%

Effect of drying and extrusion processing on physical and nutritional characteristics of bilberry press cake extrudates

Höglund

Eliasson

Oliveira

et al. 2018

LWT

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A B S T R A C TMild drying and extrusion processing of side streams from berry juice production can enable retention of valuable compounds in the food chain and reduce waste production. The aim of this study was to evaluate the applicability of using hot air (HA) and microwave assisted hot air (MWHA) drying combined with extrusion for conversion of bilberry press cake into value-added extruded food products. Bilberry press cake was dried at 40°C by HA and MWHA drying to a moisture content of 17 g/100 g. A twin screw extruder (average feed rate 72 g/ min, temperature profile 135-128-89-69°C) was used to extrude products containing organic wholegrain rye flour and 10% or 25% dried bilberry press cake powder. A consumer panel (n = 15) evaluated four extrudates on hedonic and Just-About-Right (JAR) scales, with a main focus on texture properties. The results indicate that different drying techniques implied a difference in processing time (40% reduction with MWHA drying). However, the retention of total phenolics and physical characteristics of extruded snacks containing bilberry powders were independent of drying techniques. In sum, powder of bilberry press cake can be incorporated in cereal based extruded snacks with enhanced phenolic content and potential for palatable sensory properties.

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Section: Characteristics Of Bilberry-wholegrain Rye Extrudatesmentioning

confidence: 99%

Effect of drying and extrusion processing on physical and nutritional characteristics of bilberry press cake extrudates

Höglund

Eliasson

Oliveira

et al. 2018

LWT

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“…The X-ray diffraction (XRD) pattern of the CPI powders was measured using a Philips (PW 1710, Netherlands) Phase transition analysis: Determination of softening temperature, analogous to glass transition temperature (Karkle, et al, 2012) was done using Phase transition analyser (PTA 240, Wenger, Sabetha, USA). 1.25 grams of CPI powder was inserted in the compression chamber with a closed die underneath where it was subjected to a linear increase in temperature from 30 o -140 o C at heating rate of 5 o C/ min at fixed pressure of 100 bars.…”

Section: X-ray Diffraction Crystallographymentioning

confidence: 99%

Physico-chemical and functional properties of cowpea protein isolate as affected by the dehydration technique

Rudra

Sethi

Jha

et al. 2016

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Cowpea protein isolate (CPI) was extracted through salt assisted extraction technique and dehydrated by freeze drying, spray drying and vacuum drying. The effect of dehydration technique for preparation of cowpea protein isolate powder on the nutritive and functional properties was investigated. The x-ray crystallography, phase transition analysis and surface morphology established the variation in the agglomerates and nature of the particles formed upon dehydration. Freezedried and spray dried powders displayed least gelation capacity at 8% compared to 12% for vacuum dried isolates besides higher gel strength. The crossover point of storage and loss modulus for freeze-dried CPI was observed much earlier than for the spray and vacuum dried CPI. The emulsion capacity and creaming stability indices for freeze dried CPI were higher. Vacuum dried samples however showed highest emulsion activity index (94.88 m 2 /g) and good foaming ability (88.89%). Thus depending on the functional attribute intended for end-use, the most economic drying method can be considered as reasonable option for converting the protein isolates into powders.

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“…The development of the cellular matrix in expanded extrudates depends on the expansion and subsequent collapse of the bubbles in the melt, and is governed by a complex balance between forces driving and resisting deformation, and the extensibility or film forming ability of the melt. 27 Fibres may bind water more strongly than starch, inhibiting water loss at the die and reducing its ability for expansion. Fibres can also cause rupture of cell walls and prevent air bubbles from expanding to maximum level.…”

Section: Expansion Ratiomentioning

confidence: 99%

Physico-chemical Properties of Corn Extrudates Enriched with Tomato Powder and Ascorbic Acid

Obradović

Babić

Šubarić

et al. 2015

Chem. Biochem. Eng. Q.

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The aim of this research was to investigate the influence of the addition of tomato powder (TP) to corn grits at levels 4, 6 or 8 % and the addition of ascorbic acid (AA) at levels 0.5 and 1 %, on total polyphenol content (PF), and antioxidant activity of the extrudates. The hardness and the expansion ratio of the extruded products were also tested. Mathematical models that describe the influence of additives on the mentioned properties were also determined. Extrusion was performed at two temperature regimes: 135/170/170 °C and 100/150/150 °C. Lower temperature regime led to increased hardness and the expansion of extrudates. The addition of tomato and AA led to decreased hardness and the expansion at both temperature regimes. The addition of tomato increased PF and AA compared with pure corn extrudates. Greater degradation of PF and AA was at lower temperature regime. High correlation between PF and AA was demonstrated at both extrusion temperatures.

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Cellular architecture and its relationship with mechanical properties in expanded extrudates containing apple pomace

Cited by 79 publications

References 48 publications

Effect of drying and extrusion processing on physical and nutritional characteristics of bilberry press cake extrudates

Effect of drying and extrusion processing on physical and nutritional characteristics of bilberry press cake extrudates

Physico-chemical and functional properties of cowpea protein isolate as affected by the dehydration technique

Physico-chemical Properties of Corn Extrudates Enriched with Tomato Powder and Ascorbic Acid

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