Impact of extrusion parameters on the properties of rice products: A physicochemical and X-ray tomography study

Chanvrier, Hélène; Pillin, Christine Nordström; Vandeputte, GE; Haiduc, Adrian M.; Leloup, V.; Gumy, Jean-Claude

doi:10.1016/j.foostr.2015.06.004

Cited by 36 publications

(24 citation statements)

References 45 publications

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“…These findings are in accordance with measurements of the microstructure of extruded rice pellets with X‐ray tomography. In this study, a higher moisture content (23%) resulted in an increased mean wall thickness . Also, stereomicroscopic pictures of twin screw extruded rye bran depicted the most porous structure in extrudates with low‐water contents during the extrusion process …”

Section: Resultssupporting

confidence: 50%

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Effect of Water Addition on the Microstructure, Lipid Incorporation, and Lipid Oxidation of Corn Extrudates

Amft

Bauer

Rostek³

et al. 2019

Euro J Lipid Sci & Tech

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Lipid oxidation is a major cause of quality deterioration during the production and storage of fat containing extrudates, which is a result of the high‐specific surface of the matrix with increased oxygen access. During the extrusion process, corn starch gelatinizes and forms an amorphous matrix that incorporates lipids. To estimate the effect of incorporation on oxidative stability of lipids a model extrudate of corn meal, water, and a mixture of sunflower‐ and rapeseed oil is developed. The extrusion process is conducted on a laboratory twin screw extruder with varying moisture contents, affecting in turn process parameters such as the specific mechanical energy. A fractionated extraction protocol serves to obtain surface lipids, inner surface lipids, and lipids incorporated in the starch matrix. Oxidation is analyzed at different points in time during storage at 40 °C in the three lipid fractions. Furthermore, the microstructure of the extrudates is analyzed by computerized microtomography (µCT). The results show that increasing fat inclusion decreases the rate of lipid oxidation. A compact structure with low expansion is achieved by high‐water contents. These extrudates in turn exhibit an increased amount of incorporated lipids less susceptible to oxidation. Practical Applications: The presented work investigates extrusion technology, widely used by industry. Lipid oxidation covers an important topic, as stable products are necessary in order to avoid waste. The stabilization of lipids in extrudates against oxidation is therefore of great interest. With the model extrudate used in this study and a newly developed lipid fraction extraction protocol, it is possible to define the regions in terms of oxidation status. The results of this study provide the basis for products with an enhanced stability against lipid oxidation because of their structural characteristics considering the principles of green chemistry. The aim of the present study is to investigate the relationship between the microstructure and lipid oxidation in corn extrudates. Therefore, a new fractionated lipid extraction protocol is developed. Increasing feed water extrudates expand less and thicker cell walls are formed. Increasing the degree of lipid inclusion results in lower degree of oxidation.

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Section: Resultssupporting

confidence: 50%

“…In this study, a higher moisture content (23%) resulted in an increased mean wall thickness. [29] Also, stereomicroscopic pictures of twin screw extruded rye bran depicted the most porous structure in extrudates with low-water contents during the extrusion process. [26] 3.4.…”

Section: Extrusion Processmentioning

confidence: 96%

Effect of Water Addition on the Microstructure, Lipid Incorporation, and Lipid Oxidation of Corn Extrudates

Amft

Bauer

Rostek³

et al. 2019

Euro J Lipid Sci & Tech

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“…There are different chemical bonds such as hydrogen bond, a hydrophobic interaction, and SS, to maintain the protein structure. During the processing, the SS bonds might be replaced by hydrogen bonds or other nondisulphide covalent bonds at low SME (Chanvrier et al ., ). Therefore, with the further increase in the SPI content, the contents of the SH group and the SS bond both decreased, probably because of cross‐linking reactions between SPI and starch and the formation of a protein network with nondisulphide covalent bonds (Sheard et al ., ).…”

Section: Resultsmentioning

confidence: 97%

Physical properties and chemical forces of extruded corn starch fortified with soy protein isolate

Chen

Liu

et al. 2017

Int J of Food Sci Tech

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The effect of soy protein addition on physical properties of extruded corn starch was studied. The correlations between the chemical bonds in proteins and the physical properties of extrudates were analysed. Increasing soy protein isolate content resulted in higher expansion ratio (ER) but lower bulk density (BD), hardness, water solubility index (WSI), degree of starch gelatinisation (DSG), content of sulphydryl (SH) groups and protein solubility in phosphate buffer. In the other hand, increasing the processing temperature resulted in higher ER, water absorption index, DSG, contents of the SH group and disulphide (SS) bond but in lower specific mechanical energy, BD, hardness and WSI. The results indicated that changes in the chemical bonds in proteins had a significant effect on the apparent physical properties of extrudates. More protein-protein and protein-starch cross-linking reactions occurred through new chemical linkages, such as the nondisulphide covalent bonds and hydrogen bonds, which are beneficial to the expansion of starch-based products.

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“…The textural properties of extruded products depend strongly on the ingredient materials and the processing conditions (Sozer & Poutanen, 2013). Extruded products piece and bulk densities have been widely used as a predictor of extrudate mechanical properties due to the simplicity of measurement and the reasonable correlation with the textural properties (Chanvrier et al, 2015). In general, more expanded products with lower product density exhibit low breaking strength and compressive modulus (Sokhey, 1996).…”

Section: Introductionmentioning

confidence: 99%

“…Various researchers have put forth efforts to develop a quantitative model to compare the texture profiles of different extruded products (Hecke et al, 1998;Ding et al, 2005;Robin et al, 2012;Fan et al, 2013;Chanvrier et al, 2015). The modulus of deformability is an important textural property, as it can be related to crispiness and crunchiness in cellular foods such as breakfast cereals, snack foods (Segnini et al, 1999;Gurayai & Toledo, 2007) and nuts (Saklar et al, 2006), or it can be related to stiffness in the case of visco-elastic materials such as cheeses (Visser, 1991;Li et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

Physical properties of supercritical fluid extrusion products composed of milk protein concentrate with carbohydrates

Liu

Hebb

Putri

et al. 2017

Int J of Food Sci Tech

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Summary Supercritical fluid extrusion (SCFX) is a novel process combining traditional extrusion and supercritical fluid technologies. The objective of this study was (i) to assess the effect of sugar, maltodextrin and cornstarch on the physical properties of milk protein concentrate (MPC) puffed extrudates and (ii) to compare the physical and textural properties of SCFX puffed MPC products with commercially puffed cereal products. Results showed that the nutritious MPC puffed products with carbohydrates can be made with textural properties (hardness, brittleness and crispness) resembling those of the commercial samples. The porosity of F2 (0.573) was assessed to the commercial product C1 (0.543) and C2 (0.595), the specific length of F3 (50.41) was assessed to C1 (45.51) and F4 (80.14) was assessed to C2 (78.12). The hardness of extrudate F3 (435.49 KPa) was assessed to C2 (482.7 KPa). The Young's modulus of F5 (87.03) was assessed to C2 (80.57). The starches affected the crispness of the extrudates, and sugar affected the hardness and brittleness significantly.

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Impact of extrusion parameters on the properties of rice products: A physicochemical and X-ray tomography study

Cited by 36 publications

References 45 publications

Effect of Water Addition on the Microstructure, Lipid Incorporation, and Lipid Oxidation of Corn Extrudates

Effect of Water Addition on the Microstructure, Lipid Incorporation, and Lipid Oxidation of Corn Extrudates

Physical properties and chemical forces of extruded corn starch fortified with soy protein isolate

Physical properties of supercritical fluid extrusion products composed of milk protein concentrate with carbohydrates

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