Extruded Potato Peel Functional Properties Affected by Extrusion Conditions

Arora, Arti; Zhao, Jianxin; Camire, Mary Ellen

doi:10.1111/j.1365-2621.1993.tb04269.x

Cited by 32 publications

(32 citation statements)

References 8 publications

(4 reference statements)

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“…This is attributable to the controlling frictional resistance on the feed being conveyed through the extruder. Similar observations have been reported in literature (Arora et al. 1993; Tomás et al.…”

Section: Resultssupporting

confidence: 93%

Section: Resultssupporting

confidence: 91%

“…Extrusion cooking reduced extrudate moisture by a calculated range of 30.77 to 38.71% as soybean decreased or breadfruit flour increased in the blend. Similar observation has been reported by previous workers who attributed it to high-melt temperature and die pressure (Arora et al 1993). Product moisture is of significance to shelf life, packaging and general acceptability of extruded products (Sefa-Dedeh and Saalia 1997) as high-moisture products would require further cost operations to dry, to allow easy handling and storage.…”

Section: Effect Of Extrusion Cooking On Chemical Composition Of Extrusupporting

confidence: 84%

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EFFECTS OF PROCESS VARIABLE CONDITIONS ON MINERAL AND CHEMICAL COMPOSITION OF EXTRUDED AFRICAN BREADFRUIT (TRECULIA AFRICANADECNE) MIXTURES

Nwabueze

Akobundu

2009

Journal of Food Processing and Preservation

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Five levels of African breadfruit (Treculia africana), corn and soybean mixtures (fc) in ratios of 40:5:55, 55:5:40, 70:5:25, 85:5:10 and 100:0:0, respectively, were hydrated to 15, 18, 21, 24 and 27% (fm) and extruded at 100, 120, 140, 160 and 180 rpm (ss) in a Brabender single‐screw extruder. The objective was to study effects of process variable conditions on mineral and chemical composition of the mixtures. Models developed by response surface analysis were high (R2 = 0.7646–0.9732) for Na, Ca, Mg, protein, fat, fiber and carbohydrate, and showed no significant (P > 0.05) lack of fit. All process variables had significant (P ≤ 0.05) linear effects on Mg, protein and carbohydrate, quadratic effects on fat, energy and Mg and cross‐product effects on Ca, Mg, protein and carbohydrate, when fc interacted with either fm or ss. Optimum process variable conditions that gave the best mineral and chemical composition were obtained at 40:5:55(fc), 18% (fm) and 140 rpm (ss). PRACTICAL APPLICATIONS The potentials of African breadfruit as a nutrient resource and its position in the food cycle of the people in the subtropical African countries makes its blending with other local ingredients one important way of expanding the scope of its utilization. African breadfruit seeds provide a delicacy and a specialized meal when consumed alone or with shelled milk‐corn. The versatility and acceptance of extrusion as a processing technology and its benefits over conventional methods and worldwide adaptability to a variety of crops, makes its application in this research appropriate. Optimization of process variable conditions affecting mineral and chemical composition of extruded and unextruded mixtures of African breadfruit, corn and soybean, using response surface analysis, was the thrust of the study. It is expected to produce an optimum process combination that could give the best mineral and chemical composition for a possible scale‐up operation in African breadfruit seed processing enterprises.

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Section: Resultssupporting

confidence: 93%

Section: Resultssupporting

confidence: 91%

Section: Effect Of Extrusion Cooking On Chemical Composition Of Extrusupporting

confidence: 84%

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EFFECTS OF PROCESS VARIABLE CONDITIONS ON MINERAL AND CHEMICAL COMPOSITION OF EXTRUDED AFRICAN BREADFRUIT (TRECULIA AFRICANADECNE) MIXTURES

Nwabueze

Akobundu

2009

Journal of Food Processing and Preservation

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“…It increased with decrease in moisture content of the feeds. This is due to the fact that low‐moisture feeds exhibit more drag and therefore exert more pressure at the die resulting into greater expansion at the exit of the die than high‐moisture feeds (Arora et al . 1993; Bhattacharya et al .…”

Section: Resultsmentioning

confidence: 99%

Effect of Extrusion Variables on Extrudates Properties of Water Yam Flour - A Response Surface Analysis

Oke

Awonorin

Sanni

et al. 2012

Journal of Food Processing and Preservation

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Water yam (Dioscorea alata) flour was processed using standard wet milling procedure prior to the extrusion process, which led to the determination of extrudate properties of the flours. A single‐screw extruder (DCE 330, NJ) was used in evaluating the extrudate properties, which included torque, mass flow rate, residence time, specific mechanical energy and expansion ratio of the flours from the water yam samples. The effect of extrusion and process variables: feed moisture content, screw speed and barrel temperature on the extruder torque, residence time, mass flow rate, specific mechanical energy and expansion ratio for the variety were determined and predictive models were also developed using response surface methodology. It was observed that changing the feed moisture content, barrel temperature and screw speed significantly (P < 0.05) affected expansion ratio, torque, mass flow rate, residence time and specific mechanical energy of all the extrudates. Increasing the feed moisture content (18–28% db) and screw speed (80–180 rpm) resulted in a substantial decrease in expansion ratio (46.6%), residence time (27.5%) and specific mechanical energy (83.6%); whereas, increasing the screw speed significantly increased the mass flow rate (64.5%) of extrudates. Regression analysis indicated that screw speed and feed moisture content were the major process variables showing significant (P < 0.05) linear, quadratic and interaction influences on mass flow rate, expansion ratio and specific mechanical energy. PRACTICAL APPLICATIONS This investigation was conducted with a broad intention of enhancing the value of water yam flours and its suitability for incorporation in the production of noodle‐like products. This was accomplished by varying the feed moisture content, screw speed and barrel temperature, and determining their effects on resulting extrudate properties.

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“…Extruded crispbread with 5% glucose added had slightly lower PV than similar bread to which 0.02% BHT had been added pre-extrusion (Yokota et al, 1987). Potato peels become much darker after extrusion (Arora et al, 1993) and Maillard reactions or enzymatic browning may be the cause. HPLC analysis of potato peel extracts revealed a loss in free phenolics during extrusion .…”

Section: Introductionmentioning

confidence: 94%

Added Phenolic Compounds Enhance Lipid Stability in Extruded Corn

Camire¹

1998

Journal of Food Science

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BHT, cinnamic acid or vanillin were blended with degermed cornmeal prior to extrusion in a single screw extruder to improve oxidative stability. Ether extracts were analyzed immediately after frying and following storage. Phenolic compounds did not change color. By 12 wk all samples, except for 200 ppm BHT, had lower peroxide values and conjugated dienes. Iron did not increase due to extrusion, and iron sequestration did not appear to contribute to the antioxidant effects of phenolics. Natural phenolic compounds may have potential as antioxidants when added to extruded foods.

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Extruded Potato Peel Functional Properties Affected by Extrusion Conditions

Cited by 32 publications

References 8 publications

EFFECTS OF PROCESS VARIABLE CONDITIONS ON MINERAL AND CHEMICAL COMPOSITION OF EXTRUDED AFRICAN BREADFRUIT (TRECULIA AFRICANADECNE) MIXTURES

EFFECTS OF PROCESS VARIABLE CONDITIONS ON MINERAL AND CHEMICAL COMPOSITION OF EXTRUDED AFRICAN BREADFRUIT (TRECULIA AFRICANADECNE) MIXTURES

Effect of Extrusion Variables on Extrudates Properties of Water Yam Flour - A Response Surface Analysis

Added Phenolic Compounds Enhance Lipid Stability in Extruded Corn

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