Co-effect of salt and sugar on extrusion processing, rheology, structure and fracture mechanical properties of wheat–corn blend

Pitts, K.; Favaro, Jenny; Austin, Peter; Day, Li

doi:10.1016/j.jfoodeng.2013.11.026

Cited by 45 publications

(37 citation statements)

References 30 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Increasing the honey content in feed from 1 to 20% resulted in increase of setback viscosity from 160 to 211 cP. The results of the present study are in corroboration with the findings of Pitts et al, (2014) who reported significant increase in the viscosity of wheat-corn blend extrudates upon addition of sugar.…”

Section: Honey-cereals In Combination Extrudatessupporting

confidence: 92%

Rheological Behavior of Honey-Cereal Extrudates as a Function of Extrusion Processing Parameters

Bobade¹,

Sharma²,

Singh³

2017

Int.J.Curr.Microbiol.App.Sci

View full text Add to dashboard Cite

Section: Honey-cereals In Combination Extrudatessupporting

confidence: 92%

Rheological Behavior of Honey-Cereal Extrudates as a Function of Extrusion Processing Parameters

Bobade¹,

Sharma²,

Singh³

2017

Int.J.Curr.Microbiol.App.Sci

View full text Add to dashboard Cite

“…Pitts et al . () studied the effect of sugar on extrusion processing and fracture mechanical properties of wheat–corn blend, resulted showed sugar affected the extrudate expansion and mechanical strength of wheat‐corn blend. Jiamjariyatam et al .…”

Section: Introductionmentioning

confidence: 99%

“…These ingredients also have specific physico-chemical functionality contributing to the processing characteristics and textural quality of the product. Pitts et al (2014) studied the effect of sugar on extrusion processing and fracture mechanical properties of wheat-corn blend, resulted showed sugar affected the extrudate expansion and mechanical strength of wheat-corn blend. Jiamjariyatam et al (2015) showed the hardness, crispiness and bulk density of puffed products were well correlated with the starch.…”

Section: Introductionmentioning

confidence: 99%

Physical properties of supercritical fluid extrusion products composed of milk protein concentrate with carbohydrates

Liu

Hebb

Putri

et al. 2017

Int J of Food Sci Tech

View full text Add to dashboard Cite

Summary Supercritical fluid extrusion (SCFX) is a novel process combining traditional extrusion and supercritical fluid technologies. The objective of this study was (i) to assess the effect of sugar, maltodextrin and cornstarch on the physical properties of milk protein concentrate (MPC) puffed extrudates and (ii) to compare the physical and textural properties of SCFX puffed MPC products with commercially puffed cereal products. Results showed that the nutritious MPC puffed products with carbohydrates can be made with textural properties (hardness, brittleness and crispness) resembling those of the commercial samples. The porosity of F2 (0.573) was assessed to the commercial product C1 (0.543) and C2 (0.595), the specific length of F3 (50.41) was assessed to C1 (45.51) and F4 (80.14) was assessed to C2 (78.12). The hardness of extrudate F3 (435.49 KPa) was assessed to C2 (482.7 KPa). The Young's modulus of F5 (87.03) was assessed to C2 (80.57). The starches affected the crispness of the extrudates, and sugar affected the hardness and brittleness significantly.

show abstract

“…; Altan ; Pitts et al . ), whereas most research into protein‐based expanded foods use soya (Nath and Chattopadhyay ; Zhu et al . ; Lobato et al .…”

Section: Introductionmentioning

confidence: 99%

Effect of waxy rice starch on textural and microstructural properties of microwave‐puffed cheese chips

Lü

Zhang

et al. 2017

Int J of Dairy Tech

View full text Add to dashboard Cite

Protein‐based expanded snacks sometimes do not have homogeneous structures. However, starches are widely used in expanded food snacks because of their good puffing characteristics. We aimed to use waxy rice starch to partially substitute for sodium caseinate in caseinate‐based and caseinate plus soya protein (double‐protein) microwave‐puffed imitation cheese snacks to improve their textural, microstructural and sensory properties. The single‐protein chips without waxy rice starch and the double‐protein chips with a low degree of expansion were not well appreciated, whereas the chips with up to 8 g of waxy rice starch per 100 g of product were scored highly by the panellists. Our results demonstrated that waxy rice starch can improve the expansion, homogeneity, hardness, crispness and colour of imitation cheeses.

show abstract

Co-effect of salt and sugar on extrusion processing, rheology, structure and fracture mechanical properties of wheat–corn blend

Cited by 45 publications

References 30 publications

Rheological Behavior of Honey-Cereal Extrudates as a Function of Extrusion Processing Parameters

Rheological Behavior of Honey-Cereal Extrudates as a Function of Extrusion Processing Parameters

Physical properties of supercritical fluid extrusion products composed of milk protein concentrate with carbohydrates

Effect of waxy rice starch on textural and microstructural properties of microwave‐puffed cheese chips

Contact Info

Product

Resources

About