Functional properties of corn and corn–lentil extrudates

Λάζου, Ανδριάνα; Krokida, Magdalini

doi:10.1016/j.foodres.2009.09.017

Cited by 76 publications

(63 citation statements)

References 37 publications

(60 reference statements)

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“…This result is in contrast with that of Yu et al (2012) who observed the maximum water solubility index at the highest temperature and moisture for the extruded corn four-soy protein isolate blend at 20-35% moisture which may have arisen from the different chemical compositions of corn flour and soy. Similar to our result, the increase in WAC due to the increase of extrusion temperature was observed for the extruded corn-lentil blend (Lazou and Krokida 2010). It seems that lower moisture contents led to a higher denaturation degree of soy protein, because lower moisture contents increased the viscosity as well as the friction between the material, screw shaft and extruder barrel.…”

Section: Water Absorption Capacitysupporting

confidence: 89%

Application of genetic algorithm to optimize extrusion condition for soy-based meat analogue texturization

2017

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The aim of this study was to find the optimum extrusion process conditions for texturized soybean meal as a meat analogue for food formulations using genetic algorithm. The defatted soybean meal was replaced with whole soybean meal at 10% and extruded in the temperature range of 150-200°C, screw speed of 270-300 rpm and 20-25% feed moisture content based on the BoxBehnken design. The barrel temperature effect was markedly greater than those of the feed moisture content and screw speed on the product functional properties and appearance. Higher temperatures led to a higher rehydration capacity, water and oil absorption capacity, however, it had a negative effect on the product brightness. It was found that the extrusion at lower moisture content improved soy protein functionality. Genetic algorithm technique was applied to find the best process conditions. The optimized process conditions were found to be the temperature of 198.8°C, screw speed of 291 rpm and feed moisture content of 20.2%. Overall, the whole soybean treatment was applicable to overcome the oil separation issue during extrusion and the process was optimized to produce texturized soy protein with the maximum attainable functionality.

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Section: Water Absorption Capacitysupporting

confidence: 89%

Application of genetic algorithm to optimize extrusion condition for soy-based meat analogue texturization

2017

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“…The analysis of variance showed that mealy flavour was affected significantly (p < 0.05) by feed moisture content and extrusion temperature, while burnt flavor affected (p < 0.05) by extrusion temperature. has been found that as the feed moisture content during extrusion increases, the degree of cooking (evaluated by the change of water solubility index because of protein denaturation) of extrudates decreases (Drago et al 2007;Lazou and Krokida 2010a). So, the lower degree of macromolecular degradation at higher values of feed …”

Section: Flavourmentioning

confidence: 99%

Antioxidant potential and quality characteristics of vegetable-enriched corn-based extruded snacks

et al. 2014

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Phenolic content, antioxidant activity and sensory characteristics of vegetable-enriched extrudates were investigated as a result of extrusion conditions, including extrusion temperature (140-180 °C), screw rotation speed (150-250 rpm) and feed moisture content (14-19 % w.b.). Broccoli flour and olive paste was used in mixtures with corn flour at a ratio of 4 to 10 % (broccoli/corn) and 4 to 8 % (olive paste/corn). A simple power model was developed for the prediction of phenolic content and antioxidant activity of extrudates by extrusion conditions and feed composition. Phenolic content and antioxidant activity of broccoli enriched extrudates increased with extrusion temperature and broccoli addition and decreased with feed moisture content. The antioxidant activity of olive paste extrudates increased with material ratio and decreased with feed moisture content and screw rotation. Sensory porosity, homogenous structure, crispness, cohesiveness and melting decreased with feed moisture content, while the latter increased the mealy flavor and hardness of extrudates. Acceptable snacks containing broccoli flour or olive paste can be produced by selecting the appropriate process conditions.

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“…It is well known that the decrease of moisture content in extrusion cooking tends to increase specific mechanical energy, and consequently to favor macromolecular degradation of starch though dextrinisation (Gomez and Aguilera, 1983;Lazou and Krokida, 2010;Van Hecke et al, 1998). The resulting melt then gives more fragile structures leading to low resistant cell walls and more structural fractures.…”

Section: Textural Propertiesmentioning

confidence: 99%

“…Feed rate also increased hardness of extruded products. The lower degree of cook- ing at the elevated levels of feed rate may result in more rigid structures, and consequently in higher scores of hardness (Lazou and Krokida, 2010). Extrusion temperature resulted in more soft texture both for corn-lentil extrudates (Fig.…”

Section: Sensory Evaluationmentioning

confidence: 99%