Development of textured defatted sunflower meal by extrusion using response surface methodology

Abstract

Sunfl ower (PSH 569) was used to obtain textured defatted meal. Proximate analysis, water absorption index (WAI), water solubility index (WSI), fat absorption capacities (FAC), foaming capacity (FC), and bulk density (BD) were determined. The objective of the study was the optimization of extrusion conditions for production of textured defatted sunfl ower meal using response surface methodology (RSM) by evaluating functional properties. It was dried, grinded, and sieved to eliminate hull and fi bre. Numerical optimization provided eight solutions with desirability value varying from 0.81 to 0.82. Range of predicted values of FAC (80.96-90.49), WHC (1.95-2.12), WSI (3.22-3.36), WAI (2.84-3.08), bulk density (0.31-0.36), and foaming capacity (14.39-16.30) were used for numerical optimization. Best extrusion conditions were 16.36% feed moisture, 300 r.p.m. screw speed, and 149.40 °C barrel temperature. Textured sunfl ower defatted meal was prepared using the above optimized conditions.

Nutritional Characteristics Assessment of Sunflower Seeds, Oil and Cake. Perspective of Using Sunflower Oilcakes as a Functional Ingredient

“…The WRC for the two sunflower press-cakes was 4.67 g/g for the one in pellet shape and 5.51 g/g for the cake, the difference between the two was not significant (p < 0.05) and was probably due to the moisture and protein contents. The same results were found by other authors and ranged from 2.10 g/g to 4.48 g/g [80,81].…”

“…The oil holding capacity of SFOC/PE was slightly higher than those of SFOC/C, but the difference was not significantly different (confidence level of 95%). A small amount of lipids and moisture increases protein solubility and thus the absorption capacity of the oilcakes [80]. In other studies, values for OHC that ranged from 0.71 g/g to 2.2 g/g [80][81][82][83][84][85] were found.…”

“…A small amount of lipids and moisture increases protein solubility and thus the absorption capacity of the oilcakes [80]. In other studies, values for OHC that ranged from 0.71 g/g to 2.2 g/g [80][81][82][83][84][85] were found.…”

Effect of Different Methods of Instantization, Drying and Gum Addition on Quality Characteristics of Instant Noodles

“…To calculate the swelling index of cooked noodle the method of Bhise et al, was used [13]. Instant Noodles cooking quality was determined according to the method of American Association of Cereal Chemists (AACC), [14].…”

Extrusion processing of raw food materials and by-products: A review

“…Thermal and physico-chemical treatments during processing of vegetable proteins affect the functional properties and nutritional quality of the products (Moure et al, 2006). Some oilseed byproducts and residues which have been used in extruded products include defatted sunflower meal (Bhise et al, 2015), glandless cottonseed meal (Jáquez et al, 2014;Reyes-Jáquez et al, 2012), partially defatted soybean flour (Olusegun et al, 2016), defatted flaxseed meal (Bhise et al, 2013), partially defatted peanut flour (Suknark et al, 1997), soybean meal (Aguilar-Palazuelos et al, 2006), soybean meal and vital wheat gluten (Chaiyakul et al, 2008), and defatted groundnut cake flour (Purohit and Rajyalakshmi, 2011) (Table 3).…”