Extrusion Cooking Process for Amaranth (Amaranthus caudatus L.)

Abstract

Amaranth (Amaranthus caudatus L.) extrusion was optimized by response surface methodology (RSM). Response (dependent) variables were: expansion ratio, shearing strength, and sensory texture acceptability. Independent variables were processing temperature and feed moisture. All other process variables (screw speed, screw compression ratio, feed speed, and die diameter) were kept constant (200 rpm, 70 g.min -1 , and 3 mm, respectively). The most expanded products also had the best texture and were obtained at 150°C and 15% moisture. These conditions resulted in greater expansion, greater shearing force of extrudates, greater extrudate surface area per unit weight, and reduced shearing stress at maximum shearing force. This study showed that under conditions that induced the maximum expansion ratio, extrusion produced a highly acceptable snack product based on amaranth flour.

Optimization of Extrusion Process for Producing High Antioxidant Instant Amaranth (<i>Amaranthus hypochondriacus</i> L.) Flour Using Response Surface Methodology

“…Other researchers [48,49] have reported similar protein content for extruded amaranth flour. The raw amaranth flour showed the highest lipid content (7.86%, dw) (data not show); these results are in agreement with those reported by other authors [48][49][50]. The amaranth grains contain high starch content (60% -70%) which is able to create complexes with lipids during extrusion processes.…”

Radical scavenging activity of extruded corn gruels with addition of linden inflorescence

“…This phenomenon is particularly evident in the case of extruded products enriched in herbs, cereals, vegetables and fruits with high content of poliphenolic antioxidants [35,36]. The versatility of potential technological solutions allows using various raw materials and additives, and their composition will influence quality, pro-health properties, sensory, and nutritional characteristics of extruded products [35][36][37]. In the case of these types of food products, one of the most convenient methods of food production is extrusioncooking.…”

“…In the case of these types of food products, one of the most convenient methods of food production is extrusioncooking. The method provides stable products with all nutritive components preserved or enhanced by the addition of natural, biologically active compounds [37].…”

Fracionamento do grão de Amaranthus cruentus brasileiro por moagem e suas características composicionais

“…O aminoácido limitante, de acordo com o padrão da FAO (1985), é a leucina, seguida da valina e treonina. Esta propriedade foi parcialmente confirmada em trabalho recente [9] que mostrou a espécie caudatus de amaranto extrusado ser limitante apenas em leucina, segundo o perfil da FAO (1985) para idades de 2 a 5 anos. Por apresentar propriedades nutricionais de interesse e não conter glúten, o grão de amaranto se mostra ainda como matéria-prima atraente para a elaboração de produtos para portadores da doença celíaca.…”