Effect of Extrusion on Physicochemical Properties, Digestibility, and Phenolic Profiles of Grit Fractions Obtained from Dry Milling of Normal and Waxy Corn

Thakur, Sunil; Singh, Narpinder; Kaur, Amritpal; Singh, Baljit

doi:10.1111/1750-3841.13692

Cited by 40 publications

(38 citation statements)

References 57 publications

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“…This means that it took far more mechanical energy to cook and melt the nonwaxy flour than the waxy flour. These results are in line with those reported on extrusion of waxy and nonwaxy barley (Baik, Powers, & Nguyen, 2004) and corn (Thakur, Singh, Kaur, & Singh, 2017). It is possible that the granule structure or the internal molecular structures formed by amylose, make the nonwaxy wheat flour more difficult to cook, thus requiring more energy.…”

Section: Resultssupporting

confidence: 92%

Waxy wheat extrusion: Impacts of twin‐screw extrusion on hard red waxy wheat flour

Kowalski

Hause

et al. 2020

Cereal Chem

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Background and objectives Two varieties of hard red spring waxy wheat were extruded with varying barrel temperatures, screw speeds, feed moistures, and screw profiles to determine their extrusion processing characteristics. A nonwaxy control wheat was also extruded to examine differences that occur in the extrusion of waxy wheat. Findings It was found that radial expansion ratios of waxy wheat were approximately 4.5 with specific conditions and were similar to expansion ratios obtained from nonwaxy wheat. However, specific mechanical energy requirements for nonwaxy wheat far exceeded both of the waxy wheat varieties to produce this expansion. In doing so, the nonwaxy wheat also produced extrusion pressures that were nearly double that of pressures generated from waxy wheat. Conclusions The results demonstrated that hard red waxy wheat may offer a low‐energy extrusion alternative to conventional wheat flour extrusion. Significance and novelty This study highlights the differences in the processing energy consumption between hard red waxy wheat and nonwaxy wheat. The results demonstrate that waxy wheat may offer lower operational costs for extrusion and presents excellent potential in the development of new consumer food products.

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Section: Resultssupporting

confidence: 92%

Waxy wheat extrusion: Impacts of twin‐screw extrusion on hard red waxy wheat flour

Kowalski

Hause

et al. 2020

Cereal Chem

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“…Similar correlation between WS and Figure 4-RVA pasting curves of (a) yellow pea flour and bread crumb before extrusion cooking, (b) 0% bread crumb extrudates at 12%, 15%, and 18% feed moisture content and (c) 50% bread crumb extrudates at 12%, 15%, and 18% feed moisture content, (d) medium feed moisture content (15%) extrudates with blend formulas of 0%, 25%, 50%, 75%, and 100% bread crumb (BC). SME was also reported for corn flour-based extrudates (Thakur, Singh, Kaur, & Singh, 2017).…”

Section: Technofunctional Qualitymentioning

confidence: 72%

Physical and technofunctional properties of yellow pea flour and bread crumb mixtures processed with low moisture extrusion cooking

Luo

Köksel

2020

Journal of Food Science

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The potential utilization of yellow pea flour and bread crumb blends was investigated to generate nutritionally‐dense extruded products with superior physical and/or technofunctional properties. Yellow pea flour mixed with bread crumb at different ratios were processed using low‐moisture twin‐screw extrusion cooking conditions to examine the effect of blending ratios and feed moisture contents on physical (that is, radial expansion index, extrudate density, microstructure, texture, and color) and technofunctional (that is, emulsifying capacity, emulsifying stability, water solubility [WS], water binding capacity [WBC], oil binding capacity [OBC], and pasting) properties of the final products. Compared to the two feed materials alone, samples produced with yellow pea flour and bread crumb blends showed lower hardness and higher crispiness. Moisture content (12% to 18%) was found to significantly affect physical and technofunctional properties. With an increase in feed moisture content from 12% to 18%, the WBC of the extrudates increased while the WS decreased. Extrudates produced with higher feed moisture content, and higher yellow pea flour content had higher setback viscosity. Among all formulas and feed moisture contents studied, extrudates produced with 50% yellow pea flour and 50% bread crumb at 12% feed moisture content had the highest radial expansion and bigger cells with thinner cell walls. This study has shown that incorporation of yellow pea flour and bread crumb in extrusion cooking process could be used to develop nutritionally‐dense foods with improved physical and technofunctional properties.

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“…The increase in the amount of SWP in the blend decreases the concentration of CS, affecting the degree of gelatinization of the starch and, therefore, the rheological properties of the molten material during the extrusion process (Navarro‐Cortez et al, 2016); therefore, the protein–starch interactions that inhibit complete gelatinization and starch expansion, in addition to the effect of starch dilution from the increase in the SWP content, increase the BD of the final product. Thakur, Singh, Kaur, and Singh (2017) mention that the protein content has an inverse correlation with the expansion capacity of the extruded products; the higher the content of proteins is, the less expansion there is, and therefore, the denser the products are.…”

Section: Resultsmentioning

confidence: 99%

Optimization of an extrusion process for the development of a fiber‐rich, ready‐to‐eat snack from pineapple by‐products and sweet whey protein based on corn starch

Rivera‐Mirón

Torruco‐Uco

Carmona‐García

et al. 2020

J Food Process Engineering

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The aim of the present study was optimized extrusion cooking process for the development of a fiber‐rich, ready‐to‐eat snack from pineapple by‐products and sweet whey protein based on corn starch. The variables studied were the extrusion temperature (ET = 120–180°C), feed moisture content (FMC = 18–25 g/100 g), proportion of sweet whey powder/corn starch (SWP/CS = 0–59.5 g/100 g), and proportion of pineapple by‐product powder (PBP = 0–30 g/100 g), (PBP + [SWP + CS] = 100 g). Analysis of the standardized effects revealed that the SWP/CS proportion had the most significant importance among all the variables, followed by the PBP content. The optimal extrusion conditions were ET = 160.00°C, FMC = 23.04 g/100 g, SWP/CS = 52.08 g/100 g, and PBP =22.50 g/100 g. These results represent an alternative to add value to these raw materials of low commercial value while also avoiding the generation of waste and environmental pollution. Practical applications These results represent an alternative to add value to these raw materials of low commercial value, as well as avoiding the generation of waste and environmental pollution.

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Effect of Extrusion on Physicochemical Properties, Digestibility, and Phenolic Profiles of Grit Fractions Obtained from Dry Milling of Normal and Waxy Corn

Cited by 40 publications

References 57 publications

Waxy wheat extrusion: Impacts of twin‐screw extrusion on hard red waxy wheat flour

Waxy wheat extrusion: Impacts of twin‐screw extrusion on hard red waxy wheat flour

Physical and technofunctional properties of yellow pea flour and bread crumb mixtures processed with low moisture extrusion cooking

Optimization of an extrusion process for the development of a fiber‐rich, ready‐to‐eat snack from pineapple by‐products and sweet whey protein based on corn starch

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