Influence of drum-drying and twin-screw extrusion cooking on wheat carbohydrates, II, effect of lipids on physical properties, degradation and complex formation of starch in wheat flour

Schweizer, Thomas F.; Reimann, S.; Solms, J.; Eliasson, Ann‐Charlotte; Asp, Nils‐Georg

doi:10.1016/s0733-5210(86)80027-3

Cited by 75 publications

(47 citation statements)

References 20 publications

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“…The increased levels of crystalline in the samples extruded with MG and fatty acids were reported due to the crystallization of amylose lipid complexes and the reduction in starch degradation due to the lubricating effect of the additives (Mercier and Feillet 1975). Kirby et al (1988) confirmed the breakdown of maize structure necessary for high solubility and high expansion, on this basis, fatty acids and MG added to starch be expected to lead to low solubility and low expansion, as observed in previous studies on starches (Faubion and Hoseney 1982;Bhatnagar and Hanna 1994) and cereal flours (Malkki et al 1984;Schweizer et al 1986;Galloway et al 1989;Hu et al 1993;Ryu et al 1994). These changes provide a plausible explanation for the differences in starch α-amylase susceptibility (Hagenimana and Ding 2005).…”

Section: Dg Bd Wai and Hrsupporting

confidence: 81%

Emulsifiers and thickeners on extrusion-cooked instant rice product

Wang

Jin

et al. 2011

J Food Sci Technol

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Extrusion-cooked instant rice was prepared by optimizing the formulation with emulsifiers, glycerol monostearate (GMS), soybean lecithin (LC), and sodiumstearoyl lactylate (SSL), and thickeners, gum Arabic (GA), sodium alginate (SA), and sticky rice (SR). The emulsifiers addition caused increase of degree of gelatinization (DG), and decrease of water soluble carbohydrate (WSC), α-amylase sensitivity, water soluble index (WAI) and adhesive for extrudates, while the thickeners addition increased extrudates DG, bulk density (BD), WSC, α-amylase sensitivity, WAI, hydration rate (HR) and adhesiveness. Based on the data generated by a single additive at various levels, optimum formulation was obtained employing orthogonal matrix system with combination of the selected additives for extrusion cooking. Extrudates were evaluated for optimum hydration time followed by drying to prepare the finished product. Texture profile analysis and sensory evaluation indicate that quality of the finished product is equivalent to that of the round shaped rice and superior to a commercial instant rice product. This study also demonstrates possibility of value-added and versatile instant rice product development using broken rice.

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Section: Dg Bd Wai and Hrsupporting

confidence: 81%

Emulsifiers and thickeners on extrusion-cooked instant rice product

Wang

Jin

et al. 2011

J Food Sci Technol

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“…It was noticed that the PV decreases with all screw speed of 9.5 kg/h feed rate. Heating slurries of completely gelatinized materials is known to cause a decrease in the viscosity leading to the 'thinning' of the slurry (Schweizer et al 1986). However, during the heating phase, there was a decline in the rate of thinning, which could be ascribed to the counter effect of swelling of the partially gelatinized residual materials.…”

Section: Resultsmentioning

confidence: 99%

Quality evaluation of millet-soy blended extrudates formulated through linear programming

et al. 2011

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Whole pearl millet, finger millet and decorticated soy bean blended (millet soy) extrudates formulations were designed using a linear programming (LP) model to minimize the total cost of the finished product. LP formulated composite flour was extruded through twin screw food extruder at different feed rate (6.5-13.5 kg/h), screw speed (200-350 rpm, constant feed moisture (14% wb), barrel temperature (120°C) and cutter speed (15 rpm). The physical, functional, textural and pasting characteristics of extrudates were examined and their responses were studied. Expansion index (2.31) and sectional expansion index (5.39) was found to be was found maximum for feed rate and screw speed combination 9.5 kg/h and 250 rpm. However, density (0.25×10 −3 g/mm 3 ) was maximum for 9.5 kg/h and 300 rpm combination. Maximum color change (10.32) was found for 9.5 kg/h feed rate and 200 rpm screw speed. The lower hardness was obtained for the samples extruded at lowest feed rate (6.5 kg/h) for all screw speed and feed rate at 9.5 kg/h for 300-350 rpm screw speed. Peak viscosity decreases with all screw speed of 9.5 kg/h feed rate.

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“…Another benefit of the extrusion process is its denaturing effect on some of the antinutritional factors in raw materials such as protease inhibitors and lectins, which are affected by the heat treatment (Refstie et al 1998;Francis et al 2001). With regard to the effects of feed formulas on extrusion performance, several authors (Madeleine 1979;Schweizer et al 1986) reported that adding lipids during extrusion generally retards and modulates starch gelatinisation and affects dough rheology in the barrel (Hsieh et al 1991). In the light of these considerations, it can be speculated that extrusion may represent a suitable way for processing raw insect materials with limited pre-processing, such us drying and defatting.…”

Section: Introductionmentioning

confidence: 99%

Inclusion of Hermetia Illucens larvae or prepupae in an experimental extruded feed: process optimisation and impact on in vitro digestibility

Ottoboni

Spranghers

Pinotti

et al. 2017

Italian Journal of Animal Science

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This study investigated the effect of extrusion on digestibility of different blends containing Hermetia illucens (HI) larvae or prepupae. Five blends of HI larvae or prepupae and wheat flour, in a ratio of 25:75, with or without sunflower oil addition, have been formulated as follows: prepupae þ wheat (no oil); prepupae þ wheat (low oil); prepupae þ wheat (medium oil); prepupae þ wheat (high oil); larvae þ wheat (no oil). Ether extract (EE) content in different blend was 31.5, 38.9, 46.3, 53.7 and 46.27 g kg À1 on wet basis (wb), respectively. Blends were homogeneous for moisture (238.9 g kg À1 ) and crude protein (112.6 g kg À1 wb). Feed blends were extruded by a co-rotating, conical twin-screw mini extruder and net torque value (NTV) was recorded as indicator of extrudability. The best performing blend was furtherly tested at four barrel temperatures (60, 70, 80 and 90 C). In vitro organic matter digestibility (OMD) and in vitro crude protein digestibility (CPD) were measured to evaluate the effect of extrusion process on nutritional value. Increasing the blend EE content up to 53.74 g kg À1 wb, NTV was reduced by four times (<100 Ncm) compared to 31.5 and 38.9 g kg À1 wb EE blends. The best performing mixture was larvae þ wheat (no oil). Extrusion process increased OMD but not CPD compared to unextruded control, while different extrusion temperature did not affect OMD nor CPD. Concluding, extrusion can contribute to increase OMD in insect containing feed blends. EE content in the blends is a key variable that should be defined in the process. ARTICLE HISTORY

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Influence of drum-drying and twin-screw extrusion cooking on wheat carbohydrates, II, effect of lipids on physical properties, degradation and complex formation of starch in wheat flour

Cited by 75 publications

References 20 publications

Emulsifiers and thickeners on extrusion-cooked instant rice product

Emulsifiers and thickeners on extrusion-cooked instant rice product

Quality evaluation of millet-soy blended extrudates formulated through linear programming

Inclusion of Hermetia Illucens larvae or prepupae in an experimental extruded feed: process optimisation and impact on in vitro digestibility

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