Evaluation of selected properties of gluten-free instant gruels processed under various extrusion-cooking conditions [pdf]

Farm Machinery and Processes Management in Sustainable Agriculture, IX International Scientific Symposium

Oniszczuk³

2017

Self Cite

The extrusion-cooking technique was used for the processing of corn-oat blends with three various screw configurations. The procedure involved the assessment of the effects of the processing conditions on energy consumption. The initial moisture level ranged from 16 to 22% and the screw speed applied during the processing varied from 80 to 120 rpm. Corn-oat gruels were tested for water absorption and bulk density. A significant effect was reported of the initial moisture and screw speed on energy demand as well as on the physical properties of extrudates. The use of the shortest version of the extruder requires more energy than with the longer ones. Corn-oat instant gruels processed with an elongated barrel showed lower water absorption compared with the shorter one. The most important parameter having an influence on the product quality was the initial moisture content of extruded blends. The obtained results can be helpful in management of sustainable settings, low-energy processing conditions and the proper characteristics of extruded instant corn-oat gruels.

Section: Resultsmentioning

confidence: 86%

“…3c). Kręcisz and Wójtowicz (2017) reported that the density values of corn-rice extrudates varied from 137.83 to 362.18 kg . m -3 depending on the extrusion temperature and moisture content.…”

Section: Resultsmentioning

confidence: 99%

Energy Consumption and Selected Physical Properties of Corn-oat Instant Gruels Under Specific Extruder Configurations

Kręcisz¹,

Farm Machinery and Processes Management in Sustainable Agriculture, IX International Scientific Symposium

Oniszczuk³

2017

Self Cite

“…An empty plastic container with a volume of 1 l was filled with the tested snacks and the mass of the snacks was evaluated. The water absorption index (WAI) and the water solubility index (WSI) were tested as proposed by Bouasla et al (2017) and Kręcisz et al (2017). The WAI was calculated as the weight of gel obtained after centrifugation compared to the amount of dry sample.…”

Section: Methodsmentioning

confidence: 99%

“…These advantages make the extrusion-cooking technique a preferred processing method in the manufacture of many food and feed products, e.g. crisps, pasta, breakfast cereals, instant products, flat bread, confectionery, and many others (Bouasla et al, 2016;Kręcisz and Wójtowicz, 2017;Wójtowicz et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

Selected properties of snacks extruded at various screw speeds supplemented with Moldavian dragonhead seed addition

Oniszczuk¹,

Combrzyński³

et al. 2019

Int. Agrophys.

Self Cite

A b s t r a c t. The main aim of the study was to determine selected characteristics of extruded snacks supplemented with Dracocephalum moldavica L. seeds added to the recipe in amounts ranging from 5 to 20% of the basic raw material composition. The effect of the screw speed on the selected corn-based snacks characteristics has also been been studied. A single-screw extruder was employed to obtain the snacks in the form of readyto-eat extrudates. Several properties were evaluated, among them: the expansion ratio, the water absorption and solubility indices as well as pasting properties, depending on the level of the additive and the screw speeds applied. Extruded snacks supplemented with Dracocephalum moldavica L. seeds exhibited an enhanced nutritional value compared with corn snacks due to the high content of fibre, protein and ash. The addition of the seeds decreased the expansion ratio significantly. The water absorption index of the snacks decreased as the level of seed addition in the processed blends was raised, while the water solubility index was significantly affected by the variable screw speed during the processing of the supplemented snacks. The recommended level of Dracocephalum moldavica seeds in corn-based snacks should not exceed 15% due to the high nutritional value as well as the high expansion and efficient treatment intensity of the components resulting in the ready-to-eat characteristic of the supplemented snacks.K e y w o r d s: snacks, extrusion-cooking, Moldavian dragonhead seeds, physical properties

“…These advantages make the extrusion-cooking suitable as a processing method of many food and feed products, e.g. crisps, pasta, breakfast cereals, instant products, flat bread, confectionery, and many others (Bouasla i in., 2016;Kręcisz and Wójtowicz 2017;Wójtowicz et al, 2015). The aim of this study was the application of dragonhead seed waste left after cold oil pressing in snacks and the evaluation of some selected physical properties and texture of snacks extruded with the various amounts of this additive.…”

Section: Introductionmentioning

confidence: 99%

The Use of Moldavian Dragonhead Bagasse Waste in Extruded Products

Oniszczuk¹,

Farm Machinery and Processes Management in Sustainable Agriculture, IX International Scientific Symposium

Kocira³

et al. 2017

Self Cite

Dracocephalum moldavica L. residues after the cold oil pressing were added as supplementation to corn snacks in the amount of 5-30%. The experiment assessed the effect of addition of the dragonhead bagasse (oilcake) on the selected physical properties and texture of snacks. Directly expanded snacks were made with the extrusion-cooking technique at 14% of initial moisture of blends. The processing was carried out at 100 rpm, at the temperature ranged 115-140°C with a 3-mm forming die. The snacks were then tested to evaluate apparent and bulk density and the water absorption and water solubility indices, as well as the cutting force for texture. The increasing amount of dragonhead seed oilcake showed a significant impact on the physical properties of extrudates, lowering bulk density and water absorption, but increasing apparent density, water solubility and the cutting force of the enriched snacks. The application of dragonhead residues as an additive to corn crisps could be an effective way to limiting the oil waste after pressing and increasing the sustainability of waste management. A new range of nutritionally valuable snacks could be also introduced to the market.