Influence of Extrusion-Cooking Conditions on Corn Pasta Quality

Abstract

Gluten free products remain the cornerstone for celiac patients. Insufficiency, poverty and little offered about gluten free products (quality and quantity) represented a high obstacle for Egyptian celiac patients. Therefore, the purpose of this research is to modify a single screw extruder to produce gluten–free pasta (GFP) (tagliatelle type). The GFP was made from corn flour under screw rotation speed (N) of 10, 25 and 50 rpm at 40, 65, 90 and 115 ºC of barrel temperature (BT). Extruder performance was evaluated as specific mechanical energy (SME) and expansion ratio (Er). The cooking quality of GFP as optimum cooking time (OCT), cooked yield (CY), swelling (Sw), cooking losses (CL) and sensory characteristics (appearance, colour, taste, mouth feel and overall acceptability) were evaluated. The better results of the GFP sensory evaluation were obtained at BT= 80 ºC, N =25 rpm and Er ? 1.38 with OCT ? 3.3 min, CY= 196%, Sw = 210% and CL= 16.3%. All parameters were given a direct proportion with processing variables N and BT, except CL. Furthermore, it can be predicted cooking properties values for GFP by SME value using the following equation; SME » 1.8675 (Er) + 0.8037 » 0.0608 (OCT)1.5984 » 8×10-17 (CY)6.7878 » 2×10-9 (Sw)3.494 » -0.0306 (CL) + 0.7877.

Influence of feed moisture content on physical and sensory properties of extruded pure mung bean starch vermicelli

“…Basically, the characteristics of raw material and the operation condition of extruder, which are main factors influencing the characteristics of extrudate. The raw material characteristics consist of the type of starch, moisture content, and other ingredients, while the operational conditions are the moisture content of the mixture, temperature profile, pressure, die opening size, shear force, screw geometry and rotational speed (El‐Bialee et al ., 2017). The current study aimed to investigate the influence of the feed moisture content on the physical and sensory properties of extruded mung bean starch vermicelli.…”