Development of multigrain ready-to-eat extruded snack and process parameter optimization using response surface methodology

Karun, G.; Sukumar, Aryasree; Nagamaniammai, G.; Preetha, Rajaraman

doi:10.1007/s13197-022-05390-8

Cited by 12 publications

(8 citation statements)

References 22 publications

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“…Analysis of variance (Table 4) indicates that the formulation had a significant effect on the breakdown viscosity of broken rice–barnyard millet–green gram flour ( p < 0.05). The results of the breakdown viscosity for the blends obtained in this study were in line Karun et al (2022) for the maize, green gram, and pearl millet‐based composite flour having the viscosity range from 1514 to 5210 mPa⋅s. Generally, breakdown viscosity is a measure of the ease of disrupting swollen starch granules, and it indicates the degree of stability or solidity during cooking (Wang et al, 2018).…”

Section: Resultssupporting

confidence: 90%

Chemical, functional, rheological and structural properties of broken rice–barnyard millet–green gram grits blend for the production of extrudates

Nisha¹,

Nickhil

Pandiarajan

et al. 2023

J Food Process Engineering

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Broken rice is an underutilized by-product of the rice milling industry. It was added with green gram and barnyard millet to investigate as a source of nutrition-based value-added food product. The study was carried out to examine the influence of formulated composite flour obtained from broken rice (Oryza sativa) (50%-80%), barnyard millet (Echinochloa esculenta) (10%-30%), and green gram (Vigna radiata) (10%-30%) on the chemical properties, functional properties, pasting properties, oscillatory test, flour behavior, and microstructure of extrudate. The ash, crude fiber, crude protein, fat, and carbohydrate of the extrudate ranged from 1.62%-1.78%, 1.88%-2.43%, 13.47%-14.57%, 4.9%-7.48%, and 66.86%-70.8%, respectively. The water absorption index (WAI) and water solubility index (WSI) for the flour ranged from 5.06%-6.18 g/g and 2.34%-3.99%. The formulated composite flours having a higher percentage of broken rice showed significant differences (p < 0.05) in their pasting properties, pasting temperature, peak viscosity, breakdown viscosity, and setback and final viscosity. The pasting properties gave better results using a twin-screw extruder with operating conditions of barrel temperature of 110 C, screw speed of 290 rpm, and 14% moisture content (w.b.). The microstructure of the extrudate obtained from 80% broken rice, 10% barnyard millet, and 10% green gram grits flour possessed a more integrated, well-defined porosity, indicating a completely gelatinized structure. Practical applicationDetermination of biochemical, structural, and rheological properties of ingredients are essential for the production desirable ready-to-eat snacks. In this context, the present study evaluated the functional and rheological properties of broken ricebarnyard millet-green gram blend for the production of nutritious snacks with desirable physical and textural properties. The findings of the study would be useful for food products industries using millets and broken rice as a major raw material.

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Section: Resultssupporting

confidence: 90%

Chemical, functional, rheological and structural properties of broken rice–barnyard millet–green gram grits blend for the production of extrudates

Nisha¹,

Nickhil

Pandiarajan

et al. 2023

J Food Process Engineering

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“…This is also reliable with the outcomes of (Kumar et al, 2019; Maria Da Graça Costa Do Nascimento et al, 2012); addition of sesame cake composition up to 20% might retain good sensory attributes. The similar results were also reported by (Nikmaram et al, 2015) for sesame seed (15%) containing high quality expanded corn extrudates and (Karun et al, 2022) for multigrain ready‐to‐eat extrudate. Opposite to these results, (Awolu et al, 2020) reported non‐significant effect of parameters on rice base extrudates made by mixing kersting's groundnut and lemon pomace composite flours.…”

Section: Extrudate Characteristicssupporting

confidence: 87%

“…The reduction of WAI with addition DSF probably because of the starch dispersion in additional water which accelerates level of starch injured because of gelatinization as well as extrusion persuaded disintegration. Karun et al (2022) observed similar results for multigrain ready‐to‐eat extrudate. These outcomes also confirmed by the other researchers (Ganorkar et al, 2016; Sukumar & Athmaselvi, 2019; Yaǧci & Göǧüş, 2008).…”

Section: Extrudate Characteristicsmentioning

confidence: 63%

“…The regression analysis reports the SS showed positive whereas FMC showed negative linear effect on water solubility index which was non‐significant (Table 2). The contrary negative effect of extruder rpm, feed composition, and barrel temperature was observed (Karun et al, 2022) for multigrain ready‐to‐eat extruded. The derived suggested linear model (Table 3), giving the empirical relation between the water solubility index and the test variables.…”

Section: Extrudate Characteristicsmentioning

confidence: 96%

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Process standardization for formulating protein‐augmented corn‐based extrudates using defatted sesame flour ( DSF ): Sesame oil industry waste valorization

Gojiya

Davara

Gohil

et al. 2022

Food Processing Preservation

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The use-up outline for convenient and RTE (ready to eat) snacks is rising with expressive pace in all over the world because of rise in time spent away from home (Omoba, 2013). Consumers nowadays are becoming more and more conscious about concept of convenient and hygienic snacks. Extrudates are one of the major growing commodities in snack foods. Nowadays, children and even adults have started liking and consuming extrudates. The extrudates made by using extrusion process are the very proficient technique for manufacturing plentiful foodstuffs like RTE as well as animal food. Extrusion syndicates elevated shear force and temperature to develop extrudates in preferred size and shape as well as porous structure. The basic raw ingredients of extrudates include cereal grains which has less protein and essential amino acid (Nikmaram et al., 2015). In this context, efforts were made by researchers in preceding works about alteration of basic ingredients with different protein sources to improve the nutritious quality of cereals-based extrudates (Awolu et al., 2020;

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“…According to this model, the effect surface can be described, and the independent variable value corresponding to the effect value can be found from the effect surface, so as to obtain better experimental conditions. CCD has been rapidly developed and widely used in the chemical industry, biology, medicine, pharmaceuticals 39 and food science 40 and other fields, 41 because of its continuous prediction model and simple calculation for effectively solving practical problems and other advantages. It will make sense to apply it to the textile field to explore the optimal process parameters and response values.…”

mentioning

confidence: 99%

Cross-electrospun PVDF/PVDF-HFP nanofibrous membrane with central combination design and its waterproof and moisture permeable composite fabric

Liu

Zhu

Chen

et al. 2022

Textile Research Journal

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Waterproof and moisture permeable composite fabric with electrospun nanofibrous membrane has been widely used, because of its high specific surface area, high porosity, small pore size, uniform pore distribution and light weight. However, there are fewer studies on fabricating waterproof and permeable composite fabric with optimal polyvinylidene fluoride/polyvinylidene fluoride hexafluoropropylene electrospun nanofibrous membrane by multi-needle cross-electrospinning technology and hot-press process. In this study, excellent waterproof and moisture permeable polyvinylidene fluoride/polyvinylidene fluoride hexafluoropropylene electrospun nanofibrous membranes with the optimal process conditions were prepared through central combination design with Design Expert 8.0.5 and experimental validation. The composite fabrics with three different adhesives were prepared. The contact angle, waterproof and moisture permeability, and mechanical properties of composite fabrics were tested. The results showed that CF-1 had better performance with high hydrostatic pressure of 9840 mmH2O, strong moisture permeability of 10,280 g · m−2 · d−1, and excellent peel strength and tensile tenacity. It was of great significance to realize the industrial production of waterproof and breathable composite fabric with electrospun nanofibrous membrane by multi-needle cross-electrospinning technology and hot-press process.

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Development of multigrain ready-to-eat extruded snack and process parameter optimization using response surface methodology

Cited by 12 publications

References 22 publications

Chemical, functional, rheological and structural properties of broken rice–barnyard millet–green gram grits blend for the production of extrudates

Chemical, functional, rheological and structural properties of broken rice–barnyard millet–green gram grits blend for the production of extrudates

Process standardization for formulating protein‐augmented corn‐based extrudates using defatted sesame flour ( DSF ): Sesame oil industry waste valorization

Cross-electrospun PVDF/PVDF-HFP nanofibrous membrane with central combination design and its waterproof and moisture permeable composite fabric

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