Effect of extrusion parameters on physical and functional quality of soy protein enriched maize based extruded snack

Sahu, Chandrahas; Patel, S.; Tripathi, A.K.

doi:10.1016/j.afres.2022.100072

Cited by 19 publications

(19 citation statements)

References 24 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…However, it was reported that WAI increases by increasing screw speed. The shearing action resulted in increased starch gelatinization (P > 0.05) and increased WAI [35]. The difference in the results…”

Section: Water Adsorption Index (Wai)mentioning

confidence: 87%

“…3A, the expansion ratio of samples increased with the rise in screw speed. At higher screw speed, more bubble and porous was produced at snack structures [35]. Moreover, the expansion ratio values of snacks decreased by increasing the pumpkin flour ratio.…”

Section: Expansion Ratio (Er)mentioning

confidence: 93%

“…At higher moisture content, dough viscosity decreased and free movement of molecules increased, which provides uniform internal mixing and heating. The higher penetration of heat causing enhanced the starch gelatinization process [35]. Besides, fiber swelling at high feed moisture can be considered another possible reason for an increase in WAI [39].…”

Section: Water Adsorption Index (Wai)mentioning

confidence: 99%

See 2 more Smart Citations

Effect of extrusion parameters on physical, microstructural and functional quality of lentil-quinoa extruded snack enriched with pumpkin by stepwise response surface methodology

eftekhariyazdi,

Zenoozian,

Milani

et al. 2023

Preprint

View full text Add to dashboard Cite

This study aimed to develop lentil-quinoa-pumpkin extruded snacks by investigating the effects of extrusion conditions (pumpkin flour ratio (A: 25–75%); barrel screw speed (B: 120–180 rpm) and feed moisture content (C: 14–22%) on water-activity (aw), Water Absorption Index (WAI: g.g-1), Water Solubility Index (WSI%), Oil Absorption Index (OAI: mL.g-1); expansion ratio (ER), Bulk-density (BD: g.cm-3), porosity (%) and hardness (N). Box-Behnken experimental design and Stepwise-response surface method were applied to analysis and model the properties of the extruded snacks. The pumpkin-flour ratio had a significant positive correlation with BD, OAI and WSI. Whereas the correlation between this parameter and hardness, porosity, ER and WAI was negative (P < 0.05). The feed moisture content was positively affected the aw and WAI and negatively affected the harness of samples (P < 0.05). The screw speed had a positive effect on ER, porosity and WSI, whereas it was negatively influenced the hardness, BD and aw. By increasing the pumpkin-flour ratio in the feed composition, both air cell size and wall thickness of samples had been decreased. The results showed that 44.2% pumpkin flour, 22% feed moisture, and 172.1 rpm screw speed gave an optimized product. There was no significant difference between predicted and experimental values (except for ER) and the variation between the values was lower than 10%. The optimized snack was a good source of fiber (around 15%), protein (17.3%), and antioxidants (TPC = 15.28 mg GAE.g-1 and antiradical scavenging activity (DPPH) = 33.66%). The caloric value of optimized snack was 362.6 cal.100g-1

show abstract

Section: Water Adsorption Index (Wai)mentioning

confidence: 87%

Section: Expansion Ratio (Er)mentioning

confidence: 93%

Section: Water Adsorption Index (Wai)mentioning

confidence: 99%

See 1 more Smart Citation

Effect of extrusion parameters on physical, microstructural and functional quality of lentil-quinoa extruded snack enriched with pumpkin by stepwise response surface methodology

eftekhariyazdi,

Zenoozian,

Milani

et al. 2023

Preprint

View full text Add to dashboard Cite

show abstract

“…ER was determined by measuring the diameter of the extrudate and the diameter of the die opening, as described by [6]. Diameter of extrudate piece was assessed using a manual caliper for 10 randomly selected extrudate samples.…”

Section: Expansion Ratio (Er)mentioning

confidence: 99%

Physical characteristics of extrudate with treatment composition ratio of mixed corn grit-soybean flour and extruder barrel temperature

Dwinata,

Karyadi,

Susanti

et al. 2024

IOP Conf. Ser.: Earth Environ. Sci.

View full text Add to dashboard Cite

Yellow corn is one of the key component in the production of popular RTE snacks. However, corn’s nutritional quality is relatively low, necessitating the incorporation of additional ingredients such as soybean to enrich the protein content. This study primarily aims to explore the influence of soybean flour composition and temperature of barrel on the physical characteristics of extrudates to produce nutrition-rich snacks. The materials utilized in the experiment consisted of corn grit (mesh 24) and soybean flour (mesh 80). Extrudates were produced using SYSLG twin-screw extruder machine with a 10-15 kg/h production capacity. The study’s experimental design employed two factors: the composition factor of soybean flour (at 10%, 20%, and 30%) and the final temperature of the barrel (at 120°C, 130°C, and 140°C). The physical attributes of the extrudates were assessed based on the parameters such as expansion ratio, extrudate texture (hardness), moisture content, WAI, and WSI. The study findings revealed that increased soybean flour composition reduced the expansion properties and a more rigid material texture. On top of that, all extrudates exhibited moisture content of less than 4% (wb). The water absorption index decreased with higher soybean flour composition and barrel temperature, whereas the water solubility index showed an increasing trend. Among the tested conditions, the treatment with temperature of the barrel of 140°C and a soybean ratio of 20% demonstrated the best quality results.

show abstract

“…It is seen that the single screw extrusion processing slight changed the calorimetric properties of the MW14. Sahu et al (2022) reported that physicochemical transformations during extrusion include the loss of birefringence and thermal degradation. Nonetheless, the starch granules found in MW14 did not show a complete loss of birefringence, but it was possible to verify a loss of starch integrity through thermal degradation by DSC for being a more accurate analysis, as shown earlier (Table 3).…”

Section: Thermal Propertiesmentioning

confidence: 99%

In vitro digestibility of carbohydrates and physicochemical properties of pearl millet and corn whole grain flour extrudates

dos Santos,

Chávez,

Mellinger

et al. 2023

J Food Process Engineering

View full text Add to dashboard Cite

Aiming to encourage the use of pearl millet whole grain processed by extrusion to develop ready‐to‐eat and pre‐cooked flours with health‐promoting values, pearl millet whole grain (ADRg 9070 hybrid) and commercial corn whole grain flours were individually single‐screw extruded at different moisture contents (11%, 14%, 17%, 20%, and 23%). The physicochemical properties and in vitro carbohydrate digestibility were studied. By increasing moisture content from 11% to 23%, the pearl millet whole extrudates showed an increase in radial expansion from 1.2% to 1.8%, respectively, in the extrudates obtained at 11%–20% moisture; contrasting with corn whole extrudates. In addition, pearl millet flours extruded at 14% and 20% moisture content, respectively, were superior with 12% and 32% more fiber as well as 20% and 18% more protein, and showed about 20% less in vitro digestion of carbohydrates in both extruded pearl millet flours compared to corn. Therefore, the effects on pearl millet extrusion were favorable to obtain high nutritional value in extruded pearl millet flours.Practical applicationsPearl millet whole grain can be processed by single screw extrusion cooking at varied moisture content to produce distinct expanded extrudates. Technologically, extruded pearl millet flours are capable of obtaining different viscosities (associated with processing moisture) and can be better used in the development of products that require specific viscosities. Furthermore, pearl millet whole grain flour extrusion showed 20% more protein and 32% more fiber, and 20% less in vitro digestibility of carbohydrates than corn whole grain flour extrudates prepared under the same condition.

show abstract

Effect of extrusion parameters on physical and functional quality of soy protein enriched maize based extruded snack

Cited by 19 publications

References 24 publications

Effect of extrusion parameters on physical, microstructural and functional quality of lentil-quinoa extruded snack enriched with pumpkin by stepwise response surface methodology

Effect of extrusion parameters on physical, microstructural and functional quality of lentil-quinoa extruded snack enriched with pumpkin by stepwise response surface methodology

Physical characteristics of extrudate with treatment composition ratio of mixed corn grit-soybean flour and extruder barrel temperature

In vitro digestibility of carbohydrates and physicochemical properties of pearl millet and corn whole grain flour extrudates

Contact Info

Product

Resources

About