2012
DOI: 10.3746/pnf.2012.17.3.203
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Effects of Extrusion Conditions on the Physicochemical Properties of Extruded Red Ginseng

Abstract: The effects of variable moisture content, screw speed and barrel temperature on the physicochemical properties of red ginseng powder extrudates were investigated. The raw red ginseng powders were processed in a co-rotating intermeshing twin-screw extruder. Primary extrusion variables were feed moisture content (20 and 30%), screw speed (200 and 250 rpm) and barrel temperature (115 and 130°C). Extruded red ginseng showed higher crude saponin contents (6.72~7.18%) than raw red ginseng (5.50%). Tested extrusion c… Show more

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Cited by 34 publications
(39 citation statements)
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References 26 publications
(24 reference statements)
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“…This is quite important, as fats act as lubricants during extrusion cooking and reduces friction. Studies have also shown that extrusion cooking can cause structural and physicochemical changes, especially a redistribution of insoluble fiber to soluble ones (Castells et al., 2005; Gui et al., 2012). As such, SS and BT significantly ( p  < 0.05) affected the crude fiber of the noodles.…”
Section: Resultsmentioning
confidence: 99%
See 1 more Smart Citation
“…This is quite important, as fats act as lubricants during extrusion cooking and reduces friction. Studies have also shown that extrusion cooking can cause structural and physicochemical changes, especially a redistribution of insoluble fiber to soluble ones (Castells et al., 2005; Gui et al., 2012). As such, SS and BT significantly ( p  < 0.05) affected the crude fiber of the noodles.…”
Section: Resultsmentioning
confidence: 99%
“…Extrusion cooking is a high‐temperature, short‐time process in which food materials are cooked in a tube by a combination of moisture, pressure, temperature, and mechanical shear, resulting in molecular transformation, gelatinization, protein denaturation, and disruption of bonds leading to products with new shapes and textures (Castells, Marin, Sanchis, & Ramos, 2005; Gui, Gil, & Ryu, 2012; Sobowale, Ayodeji, & Adebiyi, 2017). Extrusion further leads to the reduction in anti‐nutritional factors, increase in product microbiological safety, and much better consumer acceptability (Korkerd, Wanlapa, Puttanlek, Uttapap, & Rungsardthong, 2016; Sumathy, Ushakumari, & Malleshi, 2007).…”
Section: Introductionmentioning
confidence: 99%
“…A high porosity extrudate has soft texture leading to lowering of the maximum stress, as maximum stress represents the hardness of the extrudates. The reduction of stiffness of extruded snacks with temperature has been reported for rice based extrudates (Ding et al 2005;Gui et al 2013). In order to produce extrudates enriched with inulin with these characteristics, the optimal value of inulin concentration is between 5 and 10 %.…”
Section: Maximum Stressmentioning
confidence: 93%
“…The length was then divided by the mass to calculate the specific length. This was repeated ten times to give an average specific length (Gui et al ., ; Karkle et al ., ; Alam et al ., ). The specific length was calculated using the equation:Specific lengthfalse(normalm0.333333emkg1false)=Leme where L e is the length of the extrudates and m e is the mass of the extrudates (Karkle et al ., ; Alam et al ., ).…”
Section: Methodsmentioning
confidence: 98%