Extrusion cooking of a maize/soybean mixture: Factors affecting expanded product characteristics and flour dispersion viscosity

Pérez, Adrián A.; Drago, Silvina Rosa; Carrara, Carlos R.; Greef, Dardo Mario De; Torres, Roberto Luis; González, Rolando J.

doi:10.1016/j.jfoodeng.2007.12.008

Cited by 56 publications

(44 citation statements)

References 13 publications

(19 reference statements)

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“…Similar observations were reported in literature (Ryu and Ng, 2001;Wójtowicz and Mościcki, 2008;Giménez et al, 2013). This phenomenon is related to the lubrificant effect caused by high moisture, resulting in less friction and shearing stress inside the extruder, and, as a consequence, less transferred enegy (Duarte et al, 2009;Pérez et al, 2008). Effect of recipe formulation on Q and SME during the processing of rice-legumes pasta products Table 2 shows process efficiency and SME values during the extrusion-cooking of rice pasta and rice pasta enriched with legumes flours.…”

Section: Resultssupporting

confidence: 86%

Energy Consumption and Process Efficiency as Affected by Extrusion-Cooking Conditions and Recipe Formulation During the Production of Gluten-Free Rice-Legumes Products

Bouasla

Wójtowicz

Juśko

et al. 2017

Agricultural Engineering

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The objective of the study was to determine the effect of extrusioncooking conditions (moisture content and screw speed) and recipe formulation on process efficiency and energy consumption during the extrusion-cooking of gluten-free rice-legumes products, shaped for spaghetti-type pasta. Process efficiency (Q) was determined through measurement of the pasta weight and energy consumption was determined using specific mechanical energy consumption (SME). According to the obtained results, screw speed had a great significant impact on Q and SME values which increased as screw speed increased. Moisture content of raw materials had also a significant effect on Q and SME mainly at low screw speed applied. The process efficiency increased with the increase of raw materials moisture content while reverse observations were noted for the energy consumption. On the contrary, variations of recipe formulations did not affect the measured parameters.

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Section: Resultssupporting

confidence: 86%

Energy Consumption and Process Efficiency as Affected by Extrusion-Cooking Conditions and Recipe Formulation During the Production of Gluten-Free Rice-Legumes Products

Bouasla

Wójtowicz

Juśko

et al. 2017

Agricultural Engineering

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“…This behavior could be due to the fact that in the above conditions TGS with low values of EI were obtained, which presented a higher resistance to penetration, and thus showed higher values of PF. Pérez et al (2008) reported that the PF is negatively correlated with EI, while this response is positively correlated with the bulk density in TGS and other extruded products. Also, the lower values of PF (<5 N) were obtained at high levels of ET (>115°C) all over the range of MC, which agrees with the information reported by Moraru and Kokini (2003).…”

Section: Penetration Force (Pf)mentioning

confidence: 98%

Effect of extrusion on the carotenoid content, physical and sensory properties of snacks added with bagasse of naranjita fruit: optimization process

Ruiz-Armenta

Zazueta‐Morales

Aguilar‐Palazuelos

et al. 2017

CyTA - Journal of Food

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(2018) Effect of extrusion on the carotenoid content, physical and sensory properties of snacks added with bagasse of naranjita fruit: optimization process, CyTA -Journal of Food, 16:1, 172-180, DOI: 10.1080/19476337.2017 To link to this article: https://doi.org/10. 1080/19476337.2017 Extruded third-generation snack foods (TGS) can be produced adding materials rich in bioactive compounds, such as the bagasse of naranjita fruit (Citrus mitis B.). The aim of this work was to study the effect of extrusion temperature (ET; 89.8-140.2°C), moisture content (MC; 21.10-32.89%) and dehydrated naranjita bagasse (DNB) content (1.12-11.88%) on TGS properties, such as, carotenoids content, physical and sensory characteristics. For data analysis, response surface methodology was used. The highest expansion index and the lowest penetration force were presented at high ET and low MC, whereas the highest carotenoids content and ΔE were presented at high DNB. Also, the highest sensory acceptability was presented combining high ET and MC, and low DNB. The optimal processing conditions were ET = 125°C, MC = 23% and DNB = 8.03%. TGS with acceptable physical and sensory properties, in addition to important carotenoid levels, were obtained.Efecto de la extrusión sobre el contenido de carotenoides, propiedades físicas y sensoriales de alimentos botana adicionados con bagazo del fruto de naranjita: optimización del proceso RESUMEN Los alimentos botana de tercera generación (BTG) pueden ser producidos adicionando materiales ricos en compuestos bioactivos, tales como el bagazo del fruto de naranjita (Citrus mitis B.). El objetivo del presente trabajo fue estudiar el efecto de la temperatura de extrusión (TE; 89,8-140,2°C), contenido de humedad (CH; 21,10-32,89%) y contenido de bagazo deshidratado de naranjita (BDN; 1,12-11,88%) sobre propiedades de BTG, tales como, contenido de carotenoides, características físicas y sensoriales. Para el análisis de datos fue utilizada la metodología de superficie de respuesta. El mayor índice de expansión y la menor fuerza de penetración fueron presentados a TE altas y CH bajos, mientras que el mayor contenido de carotenoides y ΔE fueron presentados a contenidos de BDN altos. Asimismo, la mayor aceptabilidad sensorial fue presentada combinando TE y CH altos, y BDN bajos. Las condiciones óptimas de procesamiento fueron TE = 125°C, CH = 23% y BDN = 8,03%. Se obtuvieron BTG con aceptables propiedades físicas y sensoriales, además de importantes niveles de carotenoides.ARTICLE HISTORY

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“…Among all cereal components, starch plays an important role. Extrusion of starchy foods results in gelatinization, partial or complete destruction of crystalline structure and molecular fragmentation of starch polymers (Gonzalez et al 2006;Perez et al 2008).…”

Section: Introductionmentioning

confidence: 99%

Effect of extrusion process parameters and pregelatinized rice flour on physicochemical properties of ready-to-eat expanded snacks

Gat

Ananthanarayan

2014

J Food Sci Technol

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Present study was conducted to investigate effects of pregelatinized rice flour and extrusion process parameters such as feed moisture (16-19 %), die temperature (115-145°C) and screw speed (150-250 rpm) on physicochemical properties of ready-to-eat expanded snacks by using corotating twin-screw extruder. Higher die temperature increased extrudate density and WSI but reduced die pressure, torque and expansion. Increased feed moisture content resulted in extrudates with increased density, WAI and hardness but reduced die pressure, expansion and WSI. Screw speed was found to have no significant effect on expansion and hardness of extrudates, while increase in screw speed resulted in increased WAI of extrudates and reduced torque of extrudates. Effect of pregelatinized rice flour on extrudate expansion and hardness was analysed at 16 % feed moisture, 135°C die temperature and 150 rpm screw speed. Use of pregelatinized rice flour increased expansion while it reduced hardness of extrudates.

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Extrusion cooking of a maize/soybean mixture: Factors affecting expanded product characteristics and flour dispersion viscosity

Cited by 56 publications

References 13 publications

Energy Consumption and Process Efficiency as Affected by Extrusion-Cooking Conditions and Recipe Formulation During the Production of Gluten-Free Rice-Legumes Products

Energy Consumption and Process Efficiency as Affected by Extrusion-Cooking Conditions and Recipe Formulation During the Production of Gluten-Free Rice-Legumes Products

Effect of extrusion on the carotenoid content, physical and sensory properties of snacks added with bagasse of naranjita fruit: optimization process

Effect of extrusion process parameters and pregelatinized rice flour on physicochemical properties of ready-to-eat expanded snacks

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