Evaluating the effects of amylose and Concord grape extract powder substitution on physicochemical properties of wheat flour extrudates produced at different temperatures

Tacer-Caba, Zeynep; Nilufer-Erdil, Dilara; Boyacıoğlu, Meltem; Ng, P. K. W.

doi:10.1016/j.foodchem.2014.02.064

Cited by 25 publications

(16 citation statements)

References 32 publications

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“…On the other hand, the total digestible starch (RDS + SDS) decreased and RS increased as the level of SRB increased in the non‐extruded flour‐bran blend. These changes can be attributed to that some substances in SRB such as phenolic compounds partially inhibited the alpha‐amylase and alpha‐glucosidase activity . However, after extrusion and as the extrusion temperature increased, RDS and RS contents increased; while SDS content decreased for all samples.…”

Section: Resultsmentioning

confidence: 97%

“…Therefore, the decrease in peak viscosity might be attributed to the decrease in starch content as SRB amount increased in the flour‐bran blend, which reduced the starch available for gelatinization . In addition, the presence of hygroscopic substances in the stabilized rice bran reduced the water available for starch swelling during the heating phase; thus resulted in a lower peak viscosity …”

Section: Resultsmentioning

confidence: 99%

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Physicochemical and Antioxidant Properties of Rice Flour Based Extrudates Enriched with Stabilized Rice Bran

et al. 2018

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Broken rice-based flour is incorporated with 15, 30, and 45% w/w of stabilized rice bran and extruded by a co-rotating twin-screw extruder at temperatures of 90, 120, and 150 C to produce extrudates with potential health benefits. The changes in physicochemical and antioxidant properties of the rice flour after the incorporation with SRB and extrusion are determined. The peak viscosity and thermal enthalpy (ΔH g , J g À1 ) of the rice flour decline as the incorporated amount of SRB and extrusion temperature increase. The incorporation of SRB improve the water absorption and reduce the water solubility of the rice flour; while both indexes enhance after extrusion at certain temperatures. The incorporation of SRB and extrusion results in extrudates with higher content of resistant starch. Furthermore, the incorporation of SRB enhance the free, bound, and total phenolic content of the rice flour. However, free and total phenolics content tend to decrease with the increase in extrusion temperature. DPPH, ABTS, and FRAP activities are found to be consistent with the phenolic content of samples. The obtained results suggest that rice flour based extrudates with potential health benefits can be produced through the incorporation of rice flour with stabilized rice bran and extrusion cooking.

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Section: Resultsmentioning

confidence: 97%

Section: Resultsmentioning

confidence: 99%

Physicochemical and Antioxidant Properties of Rice Flour Based Extrudates Enriched with Stabilized Rice Bran

et al. 2018

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“…These values were higher than those obtained for RPP, which can be explained by the extrusion process, which involves high temperature and pressure, where starch granules undergo gelatinization and proteins are denatured. The gelatinized starch absorbs more water than in its natural state due to its structural and conformational changes, including in its hydrophilic / hydrophobic balance, contributing to increase or decrease WAI (Tacer-Caba et al, 2014). Similar WAI values compared to those of RPP were verified by Leonel et al (2010), who evaluated mixtures of sour starch and linseed meal in different ratios, ranging from 2.08 to 2.28 g gel (g dry matter) Both for water solubility index (WSI) and oil absorption capacity (OAC) of RPP, it was not possible to obtain significant regression models, since the results showed no statistically significant variations that could be explained by differences among experimental levels of temperature and drying air flow.…”

Section: Resultsmentioning

confidence: 99%

Physicochemical and functional characteristics of residual pulp of potato

et al. 2016

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Starch-rich liquid effluent is generated after peeling, cutting and washing of tubers during the fries processing. After sedimentation of this effluent is recovered a wet residual pulp, and after drying is obtained dry residual pulp or simply named in this study residual pulp of potato (RPP). In order to convert the effluent into a material easy to store for long periods (such as the potato starch), which would make it suitable for various applications. The aim of this study was to evaluate the effect of the drying conditions, specifically variables temperature and air flow on the drying time and water activity, pH, titratable acidity, instrumental colour parameters, water absorption index, water solubility index and oil absorption capacity of dry RPP. Central Composite Design was used, with temperature levels from 50.0 to 70.0 °C and air flow from 0.06 to 0.092 m 3 m -2 s -1 . Temperature and airflow affected the study characteristics, except for lightness (L*), water solubility index and oil absorption capacity. It was concluded that milder conditions (lower temperatures) and intermediate air flow resulted in higher-quality final products (lighter, less acidic), although requiring higher drying time. Therefore, depending on the product application, different drying conditions can be used.Keywords: Solanum tuberosum L.; fries processing; effluent recover; drying; byproduct.Practical Application: This product is a technological innovation in providing raw ingredient for use in the food industry.

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“…GI of starch-based food undergoing the extrusion is affected by many factors such as degree of starch gelatinization, types of native crystalline structures, amylose/amylopectin ratio and complex formation between starch and protein or lipid and resistant starch (Feng and Lee, 2014). Starchy foods high in amylose content are associated with lower blood glucose levels and slower emptying of human gastrointestinal tract compared to those with low levels of amylose (Tacer-Caba et al, 2014). Also amylose content is being viewed as the main determining factor for production of resistant starch during extrusion.…”

Section: Extruded Flours As Ingredients To Manage Glycemic Responsementioning

confidence: 99%

Current trends in Extrusion: Development of Functional Foods and Novel Ingredients

Patil

Kaur

2018

FSTR

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Extrusion is a versatile and state-of-art technology and provides enormous opportunity for modifying the functionality of food materials for improved digestibility and high sensory quality. With considerable previous research on cereal based products, the current focus has now shifted towards millets and pulses for enhancing nutritional and functional quality for high-end consumer. The present review highlights the current advances made in development of cereal, millet and pulse based extruded products. In addition, the current trends in use of extruded flours as novel green ingredients as hydrocolloids, fat replacers and for developing gluten-free, phenolic-rich, lowglycemic and functional foods has also been reviewed. al., 2014b;Roman et al. 2015b). Parallel to the increased applications, concern has grown in the physico-chemical, functional and nutritionally relevant effects of extrusion processing.The present review outlines the effect of extrusion on physicochemical (hydration), functional (antioxidants, phenolics) and viscometric/pasting properties of cereal grains and pulses. An attempt has also been made to summarize current trends and perspectives in extending application of extruded flours as novel green ingredients and additives for developing quality gluten free and low fat products. Effect of Extrusion on Functionality of FloursDuring extrusion, flour is subjected to high temperature and high shear at relatively low levels of moisture content, which can effectively modify the functionality of composite cereal matrices by the way of gelatinization and degradation of starch, solubilization of dietary fibre, protein aggregation and inactivation of anti-nutritional factors (Hagenimana et al., 2006; Martinez et al., 2014c). Extrusion process offers significant opportunity to modulate feed rate, feed moisture, screw speed and barrel temperature, suited to product composition; accentuating the changes in their hydration properties, texture, bioactive compounds and pasting profile or viscometric properties (Martinez et al., 2015b). However, selection of appropriate processing conditions is must, as the extent of modifications is governed by severity of the process variables involved. Effect of extrusion on hydration properties Extruded products are characterized by several physicochemical properties such as water absorption index (WAI), water solubility index (WSI), wateroil absorption index, protein solubility index, nitrogen solubility index, gelatinization capacity, emulsion solubility index etc. In particular, the hydration properties such as the WAI and WSI are important and predict how the materials behave if further processed into extruded products (Oikonomou and Krokida, 2011). The changes in hydration properties during extrusion can be attributed to structural changes in polymeric (starch and protein) and/or nonpolymeric (lipid) macromolecular components. These properties are influenced mainly by size and structure of starch granules (Nura et al., 2011). WAI indicates the amount of water immobili...

show abstract

Evaluating the effects of amylose and Concord grape extract powder substitution on physicochemical properties of wheat flour extrudates produced at different temperatures

Cited by 25 publications

References 32 publications

Physicochemical and Antioxidant Properties of Rice Flour Based Extrudates Enriched with Stabilized Rice Bran

Physicochemical and Antioxidant Properties of Rice Flour Based Extrudates Enriched with Stabilized Rice Bran

Physicochemical and functional characteristics of residual pulp of potato

Current trends in Extrusion: Development of Functional Foods and Novel Ingredients

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