Elastic properties of extruded starchy melts containing wheat bran using on-line rheology and dynamic mechanical thermal analysis

Robin, Frédéric; Dattinger, Steffen; Boire, Adeline; Forny, Laurent; Horvat, Mario; Schuchmann, Heike P.; Palzer, Stefan

doi:10.1016/j.jfoodeng.2011.11.006

Cited by 31 publications

(14 citation statements)

References 33 publications

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“…The present results are in agreement with studies using wheat and soybean hull. Robin et al (2012) reported than addition of wheat bran to wheat flour diminished starch content, effectively diluting it. Robin, Bovet, Pineau, Schuchmann, and Palzer (2011) reported a decrease in the elastic properties of wheat flour as bran content increased, a change reflected in reductions in the storage module (i.e.…”

Section: Expansion Indexmentioning

confidence: 99%

Blue corn (Zea maysL.) with added orange (Citrus sinensis) fruit bagasse: novel ingredients for extruded snacks

Navarro‐Cortez

Gómez‐Aldapa

Aguilar‐Palazuelos

et al. 2016

CyTA - Journal of Food

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Physicochemical and structural analyses were done of extruded snacks produced with two types of blue corn (hard and soft endosperm) combined with orange bagasse. Chemical composition, expansion index (EI), penetration force, water absorption index, and water solubility index values were calculated for all treatments. They were also analyzed with scanning electron microscopy, X-ray diffraction, and Fourier transform infrared spectroscopy. Addition of bagasse increased crude fiber content and hardness in the extrudates. It also lowered the EI, resulting in harder products with higher numbers of pores per area but of smaller sizes than in the extrudates without bagasse. Both the X-ray diffraction patterns and infrared spectra showed the starch to lose its semicrystalline structure due to mechanical shearing and high temperature. Orange bagasse was successfully incorporated into extrudated snacks made with blue corn of different endosperm hardnesses. Blue corn is a viable base for extruded snacks, and orange bagasse is a potential source of low cost, natural source fiber.

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Section: Expansion Indexmentioning

confidence: 99%

Blue corn (Zea maysL.) with added orange (Citrus sinensis) fruit bagasse: novel ingredients for extruded snacks

Navarro‐Cortez

Gómez‐Aldapa

Aguilar‐Palazuelos

et al. 2016

CyTA - Journal of Food

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“…The shear stresses generated by screw rotation are influenced by local viscosity and are responsible for physical and chemical changes, such as dispersive mixing and molecular fragmentation [5,6]. During the extrusion of foams (e.g., ready-to-eat cereals), structuring in the extruder die due to expansion is additionally influenced by the elasticity of the material [7][8][9][10]. In the case of protein extrusion to produce meat analogues, the flow characteristics in the die section are expected to have a large impact on the structuring of these materials, which again are a strong function of the rheological properties [11][12][13][14].…”

Section: Introductionmentioning

confidence: 99%

Analysis of the complex rheological properties of highly concentrated proteins with a closed cavity rheometer

et al. 2020

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Highly concentrated biopolymers are used in food extrusion processing. It is well known that rheo-logical properties of biopolymers influence considerably both process conditions and product properties. Therefore, characterization of rheological properties under extrusion-relevant conditions is crucial to process and product design. Since conventional rheological methods are still lacking for this purpose, a novel approach is presented. A closed cavity rheometer known in the rubber industry was used to systematically characterize a highly concentrated soy protein, a very relevant protein in extruded meat analogues. Rheological properties were first determined and discussed in the linear viscoelastic range (SAOS). Rheo-logical analysis was then carried out in the non-linear viscoelastic range (LAOS), as high deformations in extrusion demand for measurements at process-relevant high strains. The protein showed gel behavior in the linear range, while liquid behavior was observed in the nonlinear range. An expected increase in elasticity through addition of methylcellulose was detected. The measurements in the non-linear range reveal significant changes of material behavior with increasing strain. As another tool for rheological characterization, a stress relaxation test was carried out which confirmed the increase of elastic behavior after methylcellulose addition.

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“…However, the oca tuber has low fiber content (∼10%), and several studies have reported that the addition of dietary fiber in extrudate products contributes to the reduction of coronary heart-related disease, diabetes, and colorectal cancer [14]. On the other hand, the addition of dietary fiber negatively contributes to the organoleptic and technological properties of the extruded products [15]. e combination of purple oca flour and oat fiber may produce healthy snack foods incorporating natural color along with positive effects on human health.…”

Section: Introductionmentioning

confidence: 99%

Characterization of a Mixture of Oca (Oxalis tuberosa) and Oat Extrudate Flours: Antioxidant and Physicochemical Attributes

Castro-Mendoza

Palma‐Rodríguez

Heredia‐Olea

et al. 2019

Journal of Food Quality

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The oca (Oxalis tuberosa) is a tuber with high starch content and excellent antioxidant properties, which can be used in the production of extruded products; however, starch-rich products can be improved nutritionally through the incorporation of fibers that can result in extrudates with beneficial health properties. The aim of this work was to develop a mixture of oca (Oxalis tuberosa) and oat extrudate flours and evaluate the antioxidant and physicochemical attributes. The results showed that a higher moisture content increased the hardness, water absorption index, and density of the extrudates; however, the solubility and expansion indexes showed an inverse pattern. The addition of oat fiber had the opposite effect from moisture content on the physicochemical properties mentioned above. The cellular antioxidant activity (CAA) of the extrudates decreased when the oat fiber increased. An inverse pattern was observed when the moisture concentration was increased. The starch hydrolysis percentage and glycemic index decreased significantly when the fiber content increased. Oat fiber contributed 67.29% and 65.04% to these parameters, respectively. Oat fiber exerted a greater effect than moisture on the collets extruded in this study according to factor contributions.

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Elastic properties of extruded starchy melts containing wheat bran using on-line rheology and dynamic mechanical thermal analysis

Cited by 31 publications

References 33 publications

Blue corn (Zea maysL.) with added orange (Citrus sinensis) fruit bagasse: novel ingredients for extruded snacks

Blue corn (Zea maysL.) with added orange (Citrus sinensis) fruit bagasse: novel ingredients for extruded snacks

Analysis of the complex rheological properties of highly concentrated proteins with a closed cavity rheometer

Characterization of a Mixture of Oca (Oxalis tuberosa) and Oat Extrudate Flours: Antioxidant and Physicochemical Attributes

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