Effects of soy fiber, salt, sugar and screw speed on physical properties and microstructure of corn meal extrudate

Jin, Zheng; Hsieh, Fushing; Huff, H. E.

doi:10.1016/0733-5210(95)90049-7

Cited by 145 publications

(132 citation statements)

References 14 publications

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“…The WSI increased significantly (P < 0.05) with increasing screw speed (Figure 3). The increase in WSI with increasing screw speed was consistent with the results reported for corn meal and corn and wheat extrudates (Jin et al,1995;Mezreb et al, 2003). Mezreb et al (2003) reported that the increase of screw speed induced a sharp increase of specific mechanical energy, the high mechanical shear degraded macromolecules, and so the molecular weight of starch granules decreased and hence increased WSI (Equation 8).…”

Section: Effect Of Process Variables On Product Water Solubility Indesupporting

confidence: 80%

Evaluation of extrudate from sweetpotato flour and tomato pomace blend by extrusion processing

Dhungana¹,

Chauhan²,

Singh³

2014

Afr. J. Food Sci.

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Sweet potato flour and tomato pomace blend were used for the development of extruded products. The response surface methodology was adopted in the experimental design to investigate the effect of feed proportion (5-25% tomato waste powder), moisture content (13-17%), screw speed (275-325 rpm) and barrel temperature (120-140°C) on the quality of the extruded products. Regression equation describing the effect of each variable on the system parameters and product responses were obtained. In all the experiments, the responses were almost equally affected by changes in tomato pomace level, feed moisture, extrusion temperature and screw speed. Increase in barrel temperature results in maximum expansion, minimum hardness and maximum water absorption index (WAI). Higher tomato pomace proportion in feed composition showed minimum expansion, maximum bulk density, minimum WAI and maximum water solubility index (WSI). The compromised optimum condition obtained by numerical optimization were: barrel temperature, 137.01°C, screw speed 343.48 rpm, feed moisture 13.86% and tomato pomace 21.31%. The findings of this study demonstrate the feasibility in development of value added extruded products from tomato pomace and sweet potato flour.

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Section: Effect Of Process Variables On Product Water Solubility Indesupporting

confidence: 80%

Evaluation of extrudate from sweetpotato flour and tomato pomace blend by extrusion processing

Dhungana¹,

Chauhan²,

Singh³

2014

Afr. J. Food Sci.

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“…The effect of premature gas cell rupture which reduces the expansion due to fiber, was explained by Lue et al (1991). Further, Jin et al (1995) interpreted in their findings that, thickness of cell wall and smaller air cell increased breaking strength, thus hardness. Increased moisture content increased hardness significantly at p ≤0.05 (Table 4), which might be due to reduced expansion of the extrudate and lower rate of starch degradation at higher moisture content.…”

Section: Water Solubility Index (Wsi)mentioning

confidence: 99%

“…Amylose/ amylopectin ratio has been reported to impart definite characteristics and functionality to starches by determining the basic texture and nature of their products (Moorthy 1994;Scott 1996). There are established researches on rice and corn based extrudates with good textural and sensory attributes (Jin et al 1995;Hanwu et al 2005). Hence, rice and corn flours were taken with yam for feed formulation and see the effects of feed composition, moisture content, and extruder barrel temperature on the product qualities.…”

Section: Introductionmentioning

confidence: 99%

Effect of feed composition, moisture content and extrusion temperature on extrudate characteristics of yam-corn-rice based snack food

2013

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Blends of yam, rice and corn flour were processed in a twin-screw extruder. Effects of yam flour (10-40 %), feed moisture content (12-24 %) and extruder barrel temperature (100-140°C) on the characteristics of the dried extrudates was investigated using a statistical technique response surface methodology (RSM). Radial expansion ratio differed significantly (p ≤0.05) with change in all the independent variables. Highest expansion (3.97) was found at lowest moisture content (12 %) and highest barrel temperature (140°C). Increased yam flour level decreased the expansion ratio significantly. Water absorption index (WAI) increased significantly with increase of all variables. However, water solubility index (WSI) did not change with change in yam flour percent. Hardness of extrudates that varied from 3.86 to 6.94 N was positively correlated with yam flour level and feed moisture content, however it decreased significantly (p ≤0.001) with increase of barrel temperature. Yam percent of 15.75 with feed moisture and barrel temperature at 12.00 % and 140°C respectively gave an optimized product of high desirability (> 0.90) with optimum responses of 3.29 expansion ratio, 5.64 g/g dry solid water absorption index, 30.39 % water solubility index and 3.86 N hardness. The predicted values registered nonsignificant (p <0.10) differences from the experimental results. Further study would include the sensory properties enhancement of extruded snacks and little emphasis on the chemistry of interaction between different components.

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“…Extruded products are extensively studied (Balasubramanian et al 2012;Eastman et al 2001;Parker et al 2000;Guha and Ali 2006) signifying wide acceptability. However, the characteristics of starch based extrudates depend on many factors, such as feed moisture and lipid content, additives and variables like screw speed, barrel temperature and type of extruder (Jin et al 1995;Suknark et al 1997;Singh et al 1998;Singh et al 2007). Consequently, changing these factors can influence extrusion behavior and the quality of extruded product.…”

Section: Introductionmentioning

confidence: 99%

Optimization of process parameters for extrusion cooking of low amylose rice flour blended with seeded banana and carambola pomace for development of minerals and fiber rich breakfast cereal

2015

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The low-amylose rice flour, seeded banana (Musa balbisiana, ABB) and carambola (Averrhoa carambola L.) pomace blends were extruded to prepare ready to eat breakfast cereal in a single-screw extruder. Response surface methodology using a central composite design was used to evaluate effect of independent variables, namely blend ratio (80:10:10 -60:30:10 of low-amylose rice flour, seeded banana and carambola pomace), screw speed (200 -400 rpm), barrel temperature (90 -130°C) and feed moisture content (9 -21 g/100 g, wet basis) on product responses. Quadratic polynomial equations were also obtained by multiple regression analysis. The predicted models were adequate based on lack-of-fit test and coefficient of determination obtained. The feed moisture content had critical effect on all response variables. The compromised optimal conditions obtained by numerical integration for development of extrudates were: screw speed of 350 rpm, barrel temperature of 120°C, feed moisture content of 12 g/100 g and 65:25:10 of blend ratio of feed. In the optimized condition low-amylose rice blend is found to have better physicochemical properties (water absorption index of 481.79 g/100 g; water solubility index of 44.13 g/100 g) and dietary fiber content of 21.35 g/100 g respectively. The developed breakfast cereal showed considerable amount of minerals (Mg and K) and overall acceptability was found to be 7.8.

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Effects of soy fiber, salt, sugar and screw speed on physical properties and microstructure of corn meal extrudate

Cited by 145 publications

References 14 publications

Evaluation of extrudate from sweetpotato flour and tomato pomace blend by extrusion processing

Evaluation of extrudate from sweetpotato flour and tomato pomace blend by extrusion processing

Effect of feed composition, moisture content and extrusion temperature on extrudate characteristics of yam-corn-rice based snack food

Optimization of process parameters for extrusion cooking of low amylose rice flour blended with seeded banana and carambola pomace for development of minerals and fiber rich breakfast cereal

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