Effect of extrusion processing conditions on the techno-functional, antioxidant, textural properties and storage stability of wholegrain-based breakfast cereal incorporated with Indian horse chestnut flour

Allai, Farhana Mehraj; Azad, Z.R.A.A.; Dar, B.N.; Gul, Khalid

doi:10.15586/ijfs.v34i3.2238

Cited by 9 publications

(4 citation statements)

References 65 publications

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“…This can be attributed to the changes in the material viscosity in the barrel due to the increased shear. Ma et al [50] extruded wheat flour with various co-rotating twin-screw extruders and they found decreased SME when the water content increased from 18 to 24% at both die temperatures of 95 • C and 139 • C. Allai et al [53] also reported upon the effect of processing conditions on SME during the extrusion of wholegrain breakfast cereals. Here, feed moisture content and barrel temperature were found to be inversely proportional to SME.…”

Section: Effect Of Variables On Extrusion Performancementioning

confidence: 99%

Effect of Extruder Configuration and Extrusion Cooking Processing Parameters on Selected Characteristics of Non-Starch Polysaccharide-Rich Wheat Flour as Hybrid Treatment with Xylanase Addition

Lewko,

Wójtowicz,

Różańska-Boczula

2024

Processes

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The effects of a single-screw extruder configuration and processing variables such as conventional extrusion or hybrid treatments with xylanase were tested on the extrusion performance and selected characteristics of the developed non-starch polysaccharide-rich (NSP-rich) wheat flour. L/D 16 and 20 extruder configurations with various screw profiles were used. The interactions between processing variables (moisture content 23, 25, 27%; screw speed 40, 60, 80 rpm; xylanase level 0, 50, 100 ppm) were assessed to indicate energy consumption and the rheological properties of flour. The results showed that the possibility of obtaining enzyme-assisted extruded flour products derived from flours of varying characteristics depended on the processing conditions. The application of various extruder configurations and screw profiles showed significant effects on both processing behavior and rheological characteristics. The longer L/D 20 extruder configuration using a screw profile with mixing elements allowed us to obtain products with lower extrusion pressure (max. 20.8 bar) and energy requirements (max. SME = 33.1 kWh/kg) and better rheological properties (max. Hyd = 69.2%, less intensive starch gelatinization with max. C3 = 1.47 Nm) than the L/D 16 version. The extruded wheat flour was characterized by improved hydration properties and limited retrogradation tendency, especially when hybrid extrusion with xylanase was applied. This may lead to favorable results, as the newly developed enzymatic extrusion modification method produces NSP-rich wheat flour with specific techno-functional and rheological characteristics that can be seen as a potential “clean label” enhancer in bakery products. Our statistical analysis confirmed feed moisture and screw speed to be the variables with the most significant effect on wheat flour features.

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Section: Effect Of Variables On Extrusion Performancementioning

confidence: 99%

Effect of Extruder Configuration and Extrusion Cooking Processing Parameters on Selected Characteristics of Non-Starch Polysaccharide-Rich Wheat Flour as Hybrid Treatment with Xylanase Addition

Lewko,

Wójtowicz,

Różańska-Boczula

2024

Processes

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“…The color of powdered extrudates was evaluated using a ColorQuest (Hunter-Lab, Reston, VA, USA) colorimeter, working with xenon lamp illumination and an 8° angle as described by Allai et al (2022). Prior to taking assessments, the instrument was set up against a reference white tile.…”

Section: Colormentioning

confidence: 99%

Development of innovative tigernut-based nutritional snack by extrusion process: effects of die temperature, screw speed, and formulation on physicochemical characteristics

Kalahal,

Gavahian,

Lin

2024

Qual. Assur. Saf. Crops Foods

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Tigernut (TN) is an underutilized crop with nutritional value that has remained untapped in producing extruded products. This research aims to establish the favorable extrusion conditions that produce a TN-based nutritive extruded snack with improved physicochemical characteristics. A collet extruder was used in this comparison study to examine the effects of formulation (60% TN flour and 40% brown rice [BR] vs. 60% TN flour and 40% Japonica rice [JR]). The effects of extrusion conditions, such as die temperature (90°C, 100°C, and 110°C) and screw speed (250, 300, and 350 rpm), on the physicochemical characteristics of extrudates were studied. TN-BR extrudates produced at 110°C and 350 rpm had the following improved characteristics: protein (6.09–7.33%), ash (1.40–1.59%), crude fat (7.15–9.90%), crude fiber (2.51–3.92%), reduced hardness (2.35–3.37 N), springiness (2.30–2.64), chewiness (234.71–256.72 N), bulk density (1.17–2.57 g/cm3), expansion ratio (1.65–2.24), color (L*: 68.86–74.30), water absorption index (2.69–3.45 g/g), water solubility index (13.95–21.75%), and oil absorption capacity (23.65–25.64 g/g). Extrudates produced at lower temperatures (90°C and 100°C) and screw speed (250 and 300 rpm) exhibited lesser surface consistency than the extrudates produced at 110°C and 350 rpm. The antioxidant activity and the total phenolic content (40.91–49.63 mg gallic acid equivalent/100 g) were improved significantly. Similar improvements were observed in TN-JR extrudates; however, TN-BR extrudates had better nutritional value (higher protein: 7.33%, higher ash: 1.59%, and higher antioxidant activity). The results could help with economic success, food nutrition improvement, and food security by exploiting the underutilized TN crop for sustainable extruded snacks production.

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“…Many studies investigated the effects of extrusion on the antioxidant activity of cereals, fruits, legumes, vegetables, and seeds (Table 5). Allai et al [140] found that the extrusion of wheat, barley, Indian horse chestnut flour, and their mixes caused the reduction in antioxidant activity compared to the raw materials due to the changes in the bioactive compounds' chemical structure and polymerization reactions. Another study reported a positive influence of the screw speed on the chicory-rice blend's antioxidant activity, while the increase in moisture led to lower antioxidant properties of the mix [141].…”

Section: Effects Of Extrusion On the Biological Activitymentioning

confidence: 99%

A Review of the Changes Produced by Extrusion Cooking on the Bioactive Compounds from Vegetal Sources

et al. 2023

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The demand for healthy ready-to-eat foods like snacks is increasing. Physical modification of vegetal food matrices through extrusion generates significant changes in the chemical composition of the final product. There is a great variety of food matrices that can be used in extrusion, most of them being based on cereals, legumes, fruits, vegetables, or seeds. The aim of this review was to summarize the main effects of the extrusion process on the bioactive compounds content, namely phenolics, terpenes, vitamins, minerals, and fibers of vegetal mixes, as well as on their biological activity. The literature reported contradictory results regarding the changes in bioactive compounds after extrusion, mainly due to the differences in the processing conditions, chemical composition, physicochemical properties, and nutritional value of the extruded material and quantification methods. The thermolabile phenolics and vitamins were negatively affected by extrusion, while the fiber content was proved to be enhanced. Further research is needed regarding the interactions between bioactive components during extrusion, as well as a more detailed analysis of the impact of extrusion on the terpenes since there are few papers dealing with this aspect.

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Effect of extrusion processing conditions on the techno-functional, antioxidant, textural properties and storage stability of wholegrain-based breakfast cereal incorporated with Indian horse chestnut flour

Cited by 9 publications

References 65 publications

Effect of Extruder Configuration and Extrusion Cooking Processing Parameters on Selected Characteristics of Non-Starch Polysaccharide-Rich Wheat Flour as Hybrid Treatment with Xylanase Addition

Effect of Extruder Configuration and Extrusion Cooking Processing Parameters on Selected Characteristics of Non-Starch Polysaccharide-Rich Wheat Flour as Hybrid Treatment with Xylanase Addition

Development of innovative tigernut-based nutritional snack by extrusion process: effects of die temperature, screw speed, and formulation on physicochemical characteristics

A Review of the Changes Produced by Extrusion Cooking on the Bioactive Compounds from Vegetal Sources

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