Extruded puffed functional ingredient with oat bran and soy flour

Lobato, Luciana Pereira; Anibal, Danielly; Lazaretti, Marcela Marta; Grossmann, Maria Victória Eiras

doi:10.1016/j.lwt.2010.11.013

Cited by 46 publications

(48 citation statements)

References 21 publications

(30 reference statements)

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“…The hardness of the extrudate was measured by using a texture analyzer TA-XT2 (Stable Micro System Co., Ltd., UK) equipped with a 5 kg load cell and a 5-blade Kramer shear cell following Lobato et al (2011) with slight modification. Hardness in N was determined by measuring the maximum force required to break the extruded samples.…”

Section: Texture Measurementmentioning

confidence: 99%

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Expansion and functional properties of extruded snacks enriched with nutrition sources from food processing by-products

et al. 2015

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Rich sources of protein and dietary fiber from food processing by-products, defatted soybean meal, germinated brown rice meal, and mango peel fiber, were added to corn grit at 20 % (w/w) to produce fortified extruded snacks. Increase of total dietary fiber from 4.82 % (wb) to 5.92-17.80 % (wb) and protein from 5.03 % (wb) to 5.46-13.34 % were observed. The product indicated high expansion and good acceptance tested by sensory panels. There were 22.33-33.53 and 5.30-11.53 fold increase in the phenolics and antioxidant activity in the enriched snack products. The effects of feed moisture content, screw speed, and barrel temperature on expansion and nutritional properties of the extruded products were investigated by using response surface methodology. Regression equations describing the effect of each variable on the product responses were obtained. The snacks extruded with feed moisture 13-15 % (wb) and extrusion temperature at 160-180°C indicated the products with high preference in terms of expansion ratio between insoluble dietary fiber and soluble dietary fiber balance. The results showed that the by-products could be successfully used for nutritional supplemented expanded snacks.

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Section: Texture Measurementmentioning

confidence: 99%

“…Mixing different ingredients to make a puffed snack product using the extrusion is difficult (Lobato et al 2011). …”

Section: Introductionmentioning

confidence: 99%

Expansion and functional properties of extruded snacks enriched with nutrition sources from food processing by-products

et al. 2015

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“…Expansion decreases with temperature, most likely due to excessive softening and potential structural degradation of the starch melt, which becomes unable to withstand the high pressure and, therefore, collapses. 26 On the other hand, Dehghan-Shoar et al (2010) 10 showed that the extrusion temperature had no significant influence on expansion during extrusion of corn snacks enriched with tomato lycopene.…”

Section: Expansion Ratiomentioning

confidence: 99%

Physico-chemical Properties of Corn Extrudates Enriched with Tomato Powder and Ascorbic Acid

Obradović

Babić

Šubarić

et al. 2015

Chem. Biochem. Eng. Q.

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The aim of this research was to investigate the influence of the addition of tomato powder (TP) to corn grits at levels 4, 6 or 8 % and the addition of ascorbic acid (AA) at levels 0.5 and 1 %, on total polyphenol content (PF), and antioxidant activity of the extrudates. The hardness and the expansion ratio of the extruded products were also tested. Mathematical models that describe the influence of additives on the mentioned properties were also determined. Extrusion was performed at two temperature regimes: 135/170/170 °C and 100/150/150 °C. Lower temperature regime led to increased hardness and the expansion of extrudates. The addition of tomato and AA led to decreased hardness and the expansion at both temperature regimes. The addition of tomato increased PF and AA compared with pure corn extrudates. Greater degradation of PF and AA was at lower temperature regime. High correlation between PF and AA was demonstrated at both extrusion temperatures.

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“…Extrusion technology combines several factors, such as temperature, moisture, shearing, and mixing, to produce fibre-rich foods (Lobato, Anibal, Lazaretti, & Grossmann, 2011). The structure, physicochemical properties and nutrition effects of DF are easily affected by processing (Zhang, Bai, & Zhang, 2011), and the amount of SDF produced during extrusion is highly dependent on the temperature and pressure in the extruder barrel.…”

Section: Introductionmentioning

confidence: 99%

The effect of extrusion processing on the physiochemical properties of extruded orange pomace

Huang

2016

Food Chemistry

119

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Extruded puffed functional ingredient with oat bran and soy flour

Cited by 46 publications

References 21 publications

Expansion and functional properties of extruded snacks enriched with nutrition sources from food processing by-products

Expansion and functional properties of extruded snacks enriched with nutrition sources from food processing by-products

Physico-chemical Properties of Corn Extrudates Enriched with Tomato Powder and Ascorbic Acid

The effect of extrusion processing on the physiochemical properties of extruded orange pomace

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