Effect of Extrusion on the Functional and Pasting Properties of High-quality Cassava Flour (HQCF)

Gborie, Sonnie K.; Mugabi, Robert; Byaruhanga, Yusuf Byenkya

doi:10.5539/jfr.v11n4p1

Cited by 7 publications

(3 citation statements)

References 29 publications

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“…WSI indicates the solubility of molecular components in an excessive amount of water (Sharma et al., 2017). The value of this parameter is strongly associated with the degradation of starch (Dey et al., 2021; Fasina et al., 2006; Gujral et al., 2001; Ilo et al., 2000; Kesselly et al., 2022; LoPachin & Barber, 2006; Moraru & Kokini, 2003; Richter et al., 2022a) as can be seen from the general increase in WSI values when elevating the SS in this study.…”

Section: Resultssupporting

confidence: 62%

Influence of legume‐derived proteins with varying solubility on the direct expansion of corn starch during twin‐screw extrusion processing

Downs,

Skrzypczak,

Richter

et al. 2023

Journal of Food Science

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This study analyzed the effect of the inclusion of legume‐derived proteins, specifically pea and fava bean protein, with varying solubility levels on the expansion of corn starch. Three different proteins exhibiting low, medium, or high solubility were mixed with corn starch to obtain blends containing 15%, 25%, and 35% (w/w) of the protein. Extrusion was performed on a twin‐screw extruder at three different screw speeds (200, 400, and 600 rpm), a moisture content of 16% (w.b.), and a die temperature of 140°C. Obtained extrudates were analyzed for their expansion, unit density, and hydration properties, namely, water solubility index (WSI) and water absorption index (WAI). Extrudates containing the protein with the highest solubility showed different patterns than those that had proteins with low or medium solubility. Expansion ratio (ER) increased from a maximum of 3.55 ± 0.24 for pure corn starch up to 5.45 ± 0.43 when incorporating 35% of the protein with medium solubility but significantly decreased down to 1.24 ± 0.08 when incorporating 35% of the most soluble protein. The influence on the system parameters, as well as on the hydration properties, was also greatest for the blends containing the protein with the highest solubility. Even though significant Pearson correlations were observed between protein solubility and ER (r = −0.579), unity density (r = 0.614), WSI (r = −0.634), torque (r = −0.612), as well as specific mechanical energy (r = −0.451), further research is needed to evaluate if the solubility is indeed the reason for certain behaviors or if other protein characteristics are more critical for expansion.Practical ApplicationThis manuscript provides practical information on the influence of the addition of legume‐derived proteins with different solubility levels on direct expansion. The obtained results may help the industry with the selection of the appropriate proteins for inclusion levels in producing high protein direct‐expanded extruded food products.

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Section: Resultssupporting

confidence: 62%

Influence of legume‐derived proteins with varying solubility on the direct expansion of corn starch during twin‐screw extrusion processing

Downs,

Skrzypczak,

Richter

et al. 2023

Journal of Food Science

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“…OAC has been attributed to the physical entrapment of oil [Abah et al, 2020], and such oil entrapment in dietary fibers is mainly related to the surface properties of the particles, the overall charge density, and the hydrophilic nature of the fiber [Elleuch et al, 2011]. A high OAC of food product is important because, according to the information documented by Kesselly et al [2022], fats act as flavor retainers and improve mouthfeel of foods. Moreover, ingredients with high OAC can be used as emulsifiers in food items that are rich in fat.…”

Section: Resultsmentioning

confidence: 99%

Effect of Extrusion on the Functional Properties and Bioactive Compounds of Tamarind (Tamarindus indica L.) Shell

Aguilar-Avila,

Martinez-Flores,

Morales-Sanchez

et al. 2023

Pol. J. Food Nutr. Sci.

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The food-use of the tamarind (Tamarindus indica L.) fruit produces shell and seeds as by-products. In this work, the effects of the tamarind shell moisture content and the temperature of their extrusion on the dietary fiber content and physiochemical properties, such as water absorption capacity (WAC), oil absorption capacity (OAC), and glucose dialysis retardation index (GDRI) of the extrudates, were estimated. Moreover, the effects of the extrusion variables on the total phenolic and total flavonoid contents and on the antioxidant capacity of the tamarind shell were evaluated. The dry powdered tamarind shell was conditioned to have 32 or 39 g of water per 100 g of shell, prior to being subjected to extrusion. Subsequently, the conditioned samples were processed at 90°C, 100°C and 110°C in a single screw extruder. A non-extruded tamarind shell was taken as a control. The extrusion resulted in a 138.3% increase in the soluble dietary fiber content, along with 40.3% and 18.4% reductions of total phenolic and total flavonoid contents, respectively. The antioxidant capacity of the tamarind shell with moisture content of 32 g/100 g extruded at 100°C and 110°C was similar to that of non-extruded material. Moreover, the extruded products had the higher OAC compared to that of the control and they displayed an excellent response with regard to controlling the GDRI. The extrusion advantageously modified properties of the tamarind shell particularly when material with a moisture content of 32 g/100 g at 100°C was processed.

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“…According to Bao et al [12], a variety of drying methods, including oven, freeze, and ethanol drying, had an effect on the characteristics of potato flour and, therefore, on the quality of freshly prepared noodles prepared with these flours. Extrusion was reported to improve the functional properties of potato flour by enhancing its water-holding capacity, gelation properties, and pasting properties [14]. Therefore, potato flour can be processed differently for various applications in the food industry.…”

Section: Introductionmentioning

confidence: 99%

Chemical and Pasting Properties of Potato Flour (Solanum tuberosum L.) in relation to Different Processing Techniques

Buzera

Nkirote

Abass

et al. 2023

Journal of Food Processing and Preservation

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Processing potato tubers into flour can be done using various methods, which can impact the flour’s nutritional and pasting properties. This study evaluated the effects of five different processing methods, namely, low-temperature blanching, followed by oven drying (LTB_OD), high-temperature blanching followed by oven drying (HTB_OD), boiling followed by oven drying (Boiling_OD), freeze drying (FD), and oven drying (OD), on the nutritional and pasting properties of potato flour derived from Shangi potato variety. The relationships between the nutritional and pasting properties were determined using Pearson’s correlation and principal component analyses (PCA). The results indicated that freeze-dried flour exhibited higher protein content (10.17%), sucrose (88.87 mg/100 g), and magnesium (44.90 mg/100 g) content, while Boiling_OD flour showed the lowest protein (6.41%), sucrose (15.34 mg/100 g), and magnesium (35.55 mg/100 g) content. All potato flour types demonstrated a decrease in apparent viscosity with increasing shear rate, with freeze-dried flour having the highest apparent viscosity. Freeze-dried flour showed the highest peak viscosity (7098.33 cP) and breakdown viscosity (2672.00 cP). The highest final viscosity (7989.00 cP) was recorded in HTB_OD flour. Protein ( r = − 0.92 ), fiber ( r = − 0.81 ), and fat ( r = − 0.83 ) negatively correlated with the peak viscosity, while sugars (glucose ( r = 0.95 ), fructose ( r = 0.93 ), and sucrose ( r = 0.87 )) and phosphorus ( r = 0.86 ) positively correlated with pasting properties. The first two principal components explained 90.2% of the total variance. Oven drying and freeze drying were in close proximity in the PCA score plot, indicating that these two flour types have similar chemical and pasting properties. In conclusion, the different processing methods altered the chemical and pasting properties of the flour, therefore influencing their potential use in the food industry. Considering the correlations established in this study, it is likely that chemical properties could be used to predict the pasting properties of potato flour.

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Effect of Extrusion on the Functional and Pasting Properties of High-quality Cassava Flour (HQCF)

Cited by 7 publications

References 29 publications

Influence of legume‐derived proteins with varying solubility on the direct expansion of corn starch during twin‐screw extrusion processing

Influence of legume‐derived proteins with varying solubility on the direct expansion of corn starch during twin‐screw extrusion processing

Effect of Extrusion on the Functional Properties and Bioactive Compounds of Tamarind (Tamarindus indica L.) Shell

Chemical and Pasting Properties of Potato Flour (Solanum tuberosum L.) in relation to Different Processing Techniques

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