Effect of protein, moisture content and barrel temperature on the physicochemical characteristics of pea flour extrudates

Hood‐Niefer, Shannon; Tyler, Robert T.

doi:10.1016/j.foodres.2009.09.033

Cited by 61 publications

(35 citation statements)

References 17 publications

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“…From the statistical analysis (Table 4), it was revealed that total moisture content and fish flour had a positive linear effect ( P < 0.05) while quadratic effect of barrel temperature ( P < 0.05) and screw speed ( P < 0.001) had negative linear effect on PO. The positive linear effects of feed moisture on PO was also reported by Yagc and Gogus (2008), Hood‐Niefer and Tyler (2010) whereas opposite effect of moisture was reported by Thymi et al . (2005).…”

Section: Discussionsupporting

confidence: 73%

“…PO was found negatively correlated with ER ( r = −0.866, P < 0.01) and WSI ( r = −0.490, P < 0.01). Hood‐Niefer and Tyler (2010) also reported negative correlation between ER and PO.…”

Section: Discussionmentioning

confidence: 99%

“…BD was determined by weighing the quantity of 5 cm long pieces required to fill a 500 mL beaker (Hood‐Niefer and Tyler 2010). The extrudate pieces were randomly added to the container and the container was shaken several times during filling.…”

Section: Determination Of Product Responsesmentioning

confidence: 99%

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Effect of Process Conditions on Physico-Chemical and Sensory Properties of Fish-Cereal-Based Extruded Snack-Like Products

Singh

Majumdar

Venkateshwarlu

2012

Journal of Food Processing and Preservation

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To establish the effect of barrel temperature, screw speed, total moisture and fish flour content on the expansion ratio, bulk density, porosity and water solubility index of the fish‐based extrudates, response surface methodology was adopted in this study. Rice and corn flour was used as starch. The experiments were optimized using five‐levels, four‐factor central composite design. Analysis of variance was carried to study the effects of main factors and interaction effects of various factors and multiple regression analysis was carried out to explain the variability. Sensory acceptability study was conducted to select best products. The expanded materials obtained at 100–110C with feed material containing 15–20% fish flour and 14–18% moisture had the best properties. The study showed that expanded products produced using rice, corn and fish flour under conditions that induced the maximum expansion, had the best acceptability. PRACTICAL APPLICATIONS Changes in extrusion conditions especially, barrel temperature, screw speed, moisture and fish flour are observed to have significant effects on the physical properties of extruded ready‐to‐eat snacks. In order to derive optimal conditions, the response surface methodology was followed. The model developed can be used for designing of extrusion conditions for getting extrudates with desirable physical characteristics.

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Section: Discussionsupporting

confidence: 73%

Section: Discussionmentioning

confidence: 99%

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Effect of Process Conditions on Physico-Chemical and Sensory Properties of Fish-Cereal-Based Extruded Snack-Like Products

Singh

Majumdar

Venkateshwarlu

2012

Journal of Food Processing and Preservation

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“…There have been a few reported studies on the extrusion of pea ingredients (Table I), with a majority of them not focusing on whole pea flours but, rather, on dehulled pea flour (Ben-Hdech et al 1993), air-classified pea flour (reduced protein and fiber) (Wang et al 1999), and pea starch (Nam et al 2007;Hood-Niefer and Tyler 2010;Wang et al 2012). Further, some studies focused on combining pea flour with other starches or flours such as rice (Rzedzicki et al 2004;Singh et al 2007a;Ravindran et al 2011).…”

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confidence: 99%

Extrusion Expansion Characteristics of Samples of Select Varieties of Whole Yellow and Green Dry Pea Flours

Kowalski

2017

Cereal Chem

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Cereal Chem. 94(3):385-391Extrusion expansion characteristics of commercially available whole flours from three green pea varieties (Ariel, Aragorn, and Daytona) and three yellow pea varieties (Carousel, Treasure, and Jetset) were investigated with a corotating twin-screw extruder. Feed moisture content was kept constant at 15 ± 0.5% (wb). Two barrel temperature levels of 140 and 160°C and three screw speed levels of 150, 200, and 250 rpm were studied. A round die with an opening of 3 mm was used. The radial expansion ratio (ER) of whole pea extrudates was 2.75-3.34. It was shown † Corresponding

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“…Recent studies have shown that pulse flours can partially replace wheat flour in bakery products, pasta, noodles, crackers and snack foods (Sabanis et al, 2006;Anton et al, 2008b;Gómez et al, 2008;Wood, 2009;Hood-Niefer and Tyler, 2010;Petitot et al, 2010). Other potential uses of pulse flours include processed and prepared meat systems (Verma et al, 1984;Pietrasik and Janz, 2010;Sanjeewa et al, 2010), batters and coatings (Chidanandaiah and Keshri, 2007), beverages, yogurt, salad dressings and desserts.…”

Section: Substitution Of Pulse Flours Into Other Productsmentioning

confidence: 99%

Pulse milling technologies

Wood

Malcolmson

2011

Pulse Foods

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Effect of protein, moisture content and barrel temperature on the physicochemical characteristics of pea flour extrudates

Cited by 61 publications

References 17 publications

Effect of Process Conditions on Physico-Chemical and Sensory Properties of Fish-Cereal-Based Extruded Snack-Like Products

Effect of Process Conditions on Physico-Chemical and Sensory Properties of Fish-Cereal-Based Extruded Snack-Like Products

Extrusion Expansion Characteristics of Samples of Select Varieties of Whole Yellow and Green Dry Pea Flours

Pulse milling technologies

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