Influence of processing conditions on apparent viscosity and system parameters during extrusion of distiller's dried grains‐based snacks

Singha, Poonam; Muthukumarappan, Kasiviswanathan; Krishnan, Padmanaban

doi:10.1002/fsn3.534

Cited by 39 publications

(33 citation statements)

References 35 publications

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“…The degree of superheating of water increases as the extrusion temperature is increased which favors the formation of bubbles. This will result in a decrease in melt viscosity as reported in our previous studies (Singha, ; Singha et al., ) leading to reduced density. Response surface plot in Figure c shows the effect of screw speed and moisture content on the BD.…”

Section: Resultsmentioning

confidence: 53%

“…The extrudate expansion is also governed by the dough viscosity and elasticity. In our previous study (Singha, Muthukumarappan, & Krishnan, ), we have reported that apparent viscosity increased with increase in the FDDG level in the blends during extrusion. This increased viscosity led to lowering rate of contraction on cooling and more mechanical energy into the melt (Singh, ).…”

Section: Resultsmentioning

confidence: 79%

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Physicochemical and nutritional properties of extrudates from food grade distiller's dried grains, garbanzo flour, and corn grits

Singha

Singh

Muthukumarappan

et al. 2018

Food Science & Nutrition

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Distiller's dried grains and garbanzo flour were blended with corn grits for the development of extruded snacks using a single screw extruder. Distiller's dried grains were processed for food application and termed as food grade distiller's dried grains or FDDG. Effects of different level of FDDG addition (0%–20%) and extrusion process parameters such as barrel and die temperature (100–140°C), screw speed (100–200 rpm), and feed moisture content (14%–20% wet basis) on the physical properties (expansion ratio, bulk density, color parameters), functional properties (water absorption and solubility indices), and nutritional properties (total dietary fiber, soluble and insoluble dietary fiber and protein content) of the extrudates were investigated and optimized using response surface methodology. FDDG incorporation had a significant effect (p < 0.05) on the total dietary fiber, color parameters, water solubility, and water absorption indices of the extruded snacks. Desirable expanded extrudates with a high level of total dietary fiber and protein were obtained with blends containing 20% FDDG extruded at 140°C extrusion temperature, 167 rpm screw speed, and 19% feed moisture content. Results indicate garbanzo flour, and FDDG can be successfully blended with corn grits to produce nutritious gluten‐free extruded snacks which are high in protein and dietary fiber.

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Section: Resultsmentioning

confidence: 53%

Section: Resultsmentioning

confidence: 79%

Physicochemical and nutritional properties of extrudates from food grade distiller's dried grains, garbanzo flour, and corn grits

Singha

Singh

Muthukumarappan

et al. 2018

Food Science & Nutrition

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“…After extrusion, viscosity of all samples decreased significantly (Table 1), mainly as a result of starch depolymerization and starch granule damage (Figure 4) due to high temperature and shear (Singha, Muthukumarappan, & Krishnan, 2018).…”

Section: Re Sults and Discussionmentioning

confidence: 99%

Cocoa husk application in the enrichment of extruded snack products

Jozinović

Balentić

Ačkar

et al. 2018

J Food Process Preserv

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The aim of this research was to enrich extruded snack with cocoa husks. It was added to corn grits in 5%, 10%, and 15% d. m., the moisture was set to 15%, and the prepared samples were extruded in a laboratory single screw extruder at 135/170/170°C, with 4 a mm‐round die and a screw with the compression ratio of 4:1. Physical properties, resistant starch (AOAC 2002.02), starch damage (AACC 76‐31), polyphenol content (Folin‐Ciocalteau), and antioxidant activity (DPPH) were determined. Although the addition of cocoa husk resulted in harder, darker snacks with increased retrogradation tendency, these properties were still in the acceptable range. Resistant starch, polyphenol content and antioxidant activity of the flips increased proportionally with the addition of cocoa husks, while starch damage slightly decreased, indicating that cocoa husk may be successfully employed as an agent for the fortification of nutrients. Practical applications The practical application of the research is dual. On one hand, chocolate industry has opened new way to exploit its by‐product (cocoa husk), which is much better than as use as feed (theobromine has to be removed for this purpose) or mulch (lack of husk is that is light and has to be used in large quantities, which may affect soil properties). On the other hand, snack industry has gain insight into how to improve nutritional properties of the products that are calorie dense and nutritionally very poor.

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“…The organic macromolecules, namely, starch, protein, and fiber, undergoes chemical and physical transformation and new unique product emerges out of the extruder. The product quality depends on several factors such as the feed material, composition of the feed material, moisture content of the feed material, extruder type, screw configuration, screw speed, feed rate, and temperature of the barrel sections (Singh & Muthukumarappan, ; Singha, Muthukumarappan, & Krishnan, ). Other factors such as residence time, pressure and shear too influence the extrusion cooking of the food materials (Singh & Muthukumarappan, , ).…”

Section: Introductionmentioning

confidence: 99%

Textural and structural characterization of extrudates from apple pomace, defatted soy flour and corn grits

Singha

Singh

Muthukumarappan

2019

J Food Process Engineering

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Corn grits blended with defatted soy flour (30‐50%) and apple pomace (0‐20%) were extrusion cooked. The effect of apple pomace levels and processing conditions (extrusion temperature, screw speed and moisture content) on the extrudates' textural properties, cellular structure and molecular conformation were studied. Results show that increase in the apple pomace level (0 to 20%) and extrusion temperature (100 to 140°C) decreased the hardness of the extrudates. The hardness ranged between 7.57 and 15.23 N. Lower hardness was associated with higher crispness and brittleness. SEM examination revealed that higher temperature and shear were responsible for the damage of the cellular structure of the extrudates. Presence of air cells indicated crisper extrudates. FTIR showed that there were significant changes in the components in the formulation due to extrusion. This study showed the variation in internal structure and molecular bonds and their effect on the texture of the extrudates containing apple pomace. Practical applications Textural and structural properties of extrudates containing novel blend of apple pomace, defatted soy flour and corn grits were examined. The information generated from this research will help in formulating extruded products with high levels of protein and fiber.

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Influence of processing conditions on apparent viscosity and system parameters during extrusion of distiller's dried grains‐based snacks

Cited by 39 publications

References 35 publications

Physicochemical and nutritional properties of extrudates from food grade distiller's dried grains, garbanzo flour, and corn grits

Physicochemical and nutritional properties of extrudates from food grade distiller's dried grains, garbanzo flour, and corn grits

Cocoa husk application in the enrichment of extruded snack products

Textural and structural characterization of extrudates from apple pomace, defatted soy flour and corn grits

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