Nutritional and Technological Aspects of the Production of Proteic Extruded Snacks Added of Novel Raw Materials

Gomes, Karolynne Sousa; Berwian, Gabrielle Fusiger; Batistella, Valeska Morgana Correia; Bender, Leticia Eduarda; Reinehr, Christian Oliveira; Colla, Luciane Maria

doi:10.1007/s11947-022-02887-0

Cited by 10 publications

(6 citation statements)

References 99 publications

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“…The extrusion process lowers the antioxidant ability of the EPSP by up to 19%, i.e., from 674.08 to 548.34 mg vitamin C/100 g. The amount of antioxidant-containing substance needed to scavenge 50% of the initial radicals increased to 48%, i.e., from 944.99 to 1325.96 ppm. Indeed, the raw PSP has a strong antioxidant capacity, i.e., IC 50 of 65.35 ppm [ 8 ], or equal to 1581.8 vitamin C/100 g [ 46 ].…”

Section: Resultsmentioning

confidence: 99%

“…Extruded foods have been a topic of discussion in the food industry for many years and continue to be a popular and convenient food choice for many consumers. Some concerns have been raised regarding the nutritional quality and safety of extruded foods [ 8 , 9 ]. Extruded foods are made by processing a mixture of ingredients, such as grains and legumes, under high pressure and temperature to create a dough-like material that is then pushed through a die to give it a specific shape.…”

Section: Introductionmentioning

confidence: 99%

“…Extruded foods are made by processing a mixture of ingredients, such as grains and legumes, under high pressure and temperature to create a dough-like material that is then pushed through a die to give it a specific shape. One concern with extruded foods is that the high heat and pressure used during processing can cause a loss of nutrients, especially vitamins and bioactive compounds [ 8 , 9 ]. Additionally, some studies have suggested that certain compounds formed during the extrusion process may have negative health effects.…”

Section: Introductionmentioning

confidence: 99%

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Kidney Bean Substitution Ameliorates the Nutritional Quality of Extruded Purple Sweet Potatoes: Evaluation of Chemical Composition, Glycemic Index, and Antioxidant Capacity

Palupi

Delina

Nurdin

et al. 2023

Foods

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The extrusion process may influence the nutritional profiles of carbohydrate-rich food ingredients, including the glycemic index (GI) and antioxidant capacity. This study aimed to evaluate the nutritional profile of extruded purple sweet potato (EPSP) substituted with kidney bean flour (KBF) (0, 30, and 40%). These foods were further characterized by their proximate composition, resistant starch, polyphenols, GI, and antioxidant capacities. The 40% KBF substitution enhanced the protein and fiber contents of the EPSP by up to 8% and 6%, respectively. Moreover, it also revealed that EPSP with 40% KBF substitution had a low-GI category (53.1), while the 0 and 30% substitution levels had a high-GI category, i.e., 77.4 and 74.7, respectively. However, the extrusion processing reduced the anthocyanin content and antioxidant capacity of purple sweet potato flour containing 40% KBF by 48% and 19%, respectively. There was a significant relationship between the GI values of proteins, fats, and fibers (p < 0.05). The insignificant effect of resistant starch and phenol contents on GI value was recorded due to the low concentrations of those components. KBF substitution could ameliorate the profile of protein, fiber, and GI, but not for antioxidant capacity. The other innovative processes for preserving antioxidant capacity might improve the product quality.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Kidney Bean Substitution Ameliorates the Nutritional Quality of Extruded Purple Sweet Potatoes: Evaluation of Chemical Composition, Glycemic Index, and Antioxidant Capacity

Palupi

Delina

Nurdin

et al. 2023

Foods

View full text Add to dashboard Cite

show abstract

“…One of the most difficult tasks in computer-aided process design is the approximation of the convective flow in the calculated geometry [14][15][16][17][18][19][20]. Depending on the required calculation accuracy, several recovery schemes are used (first-order recovery, smooth high-order recovery and stepwise high-order recovery).…”

Section: Determination Of the Recommended Angular Rotation Speed Of T...mentioning

confidence: 99%

Mathematical modeling of the melt flow in the cone-ring channel of the extruder matrix

Ospanov,

Timurbekova,

Zhalelov

2024

EEJET

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The peculiarity of the work is to develop a mathematical model of the melt flow in the cone-annular channel of the extruder die, which will allow you to choose the optimal geometric shape of the annular channel, as well as the angular rotation speed of the extruder screw. The object of the study is the cone-ring channel of the extruder matrix. To solve the three-dimensional problem of turbulent and laminar unsteady motion, the FlowVision software package was used, which allows solving partial differential equations using the finite volume method. The correct choice of the geometric shape of the annular gap made it possible to change the molecular structure of the product by creating a maximum pressure value. The optimally selected angular rotation speed of the extruder screw made it possible to carry out deep melting of the product due to the conversion of the mechanical energy of the screw into thermal energy. In the process of designing the forming of the cone-ring channel, the three volumes of the changing geometry of the stamp were selected, at the borders of the transition of which extreme points were observed. Deviations between the analyzed and experimental values of velocity and pressure were found in the limits of 9–12 % and 17–22 %, respectively. Based on the analysis of the obtained results of modeling, the optimal geometric shape of the annular gap and the recommended angular rotation speed of the extruder screw were revealed. The mathematical model proposed formed the basis of the developed design of the six-zone extruder. In the extruder, the geometric characteristics of the screw (variable pitch of the turns) were substantiated and selected, which provide the maximum effect of dissipation, i.e. autogenous mode of operation

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“…In spite of their prevalence, it is widely acknowledged that these foods generally lack nutritional balance, primarily because of their high fat content and inadequate protein and dietary fiber levels (Cuj‐Laines et al, 2018). Therefore, to increase the nutritional value of snacks, various ingredients, such as legumes, vegetables, fruits, and food processing by‐products, may be incorporated into their formulations (Gomes et al, 2023). Extrusion is a high‐temperature, short‐term hydrothermal process that results in physicochemical changes in materials through gelatinization and starch degradation, dietary fiber dissolution, and protein aggregation induced by thermal and mechanical stresses that are generated by the action of hot barrels and rotating screws (Costantini et al, 2021; Patil et al, 2016; Yagci et al, 2022).…”

Section: Introductionmentioning

confidence: 99%

Mung bean flour‐added extruded snack production: Evaluation of the pasting properties of flour blends and the physicochemical, morphological, and functional properties of the product

Bozdogan,

Yaprak,

Tavman

et al. 2024

J Food Process Engineering

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This study investigated the effect of partially substituting corn semolina (CS) with mung bean flour (MBF) (20%–60%) as well as feed moisture (FM) (16%–20%) and extruder barrel temperature (BT) (140°C–170°C) on the physicochemical, functional, sensorial, and morphological properties of extruded snacks. Additionally, the pasting properties of MBF, CS, and the blends employed in the formulations were studied. The addition of 40% MBF to the formulations resulted in a decrease in the peak viscosity, while the addition of 60% MBF increased it. The final viscosity and setback viscosity exhibited a decrease, while the breakdown viscosity showed an increase with the addition of MBF. The degree of crystallinity, expansion ratio, apparent density, hardness, crispiness, water solubility index, and morphology of the extrudates were strongly dependent on the MBF content, FM, and BT. The expansion ratio and crispiness of the extruded products decreased with increasing MBF content, BT, and FM. The increase in BT and decrease in FM reduced the degree of crystallinity of the extrudates. Analysis of the microstructure revealed that the addition of MBF increased the thickness of the extrudate cell walls and reduced the size of air cells. The size and expansion of the air cells also decreased with increasing FM. Based on our study, the optimal conditions for the MBF‐containing snacks were determined as 143°C BT, 16% FM, and 40% MBF. Notably, the MBF‐containing snacks exhibit lower starch digestibility compared to the MBF‐free sample; the latter exhibited a higher degree of anisotropy, indicating a higher‐organized structure.Practical applicationThe use of mung bean flour (MBF) as a substitution for corn semolina and the effects of feed moisture (FM) and barrel temperature (BT) in extruded snack production were studied. The results showed that MBF is a promising ingredient for enhancing the functionality and nutritional value of extruded snacks. The expansion ratio, apparent density, hardness, crispiness, water solubility index, crystallinity, and morphology of the extrudates were significantly dependent on MBF amount, FM, and BT. The expansion ratio and crispness of the snacks decreased with the increase in the MBF amount, BT, and FM. The addition of MBF to the formulation was appreciated by the panelists. The MBF enhances the quality characteristics of the snacks and decreases starch digestibility. The findings of this study provide a reference for the impacts of extrusion parameters on the production of high‐protein content snacks.

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Nutritional and Technological Aspects of the Production of Proteic Extruded Snacks Added of Novel Raw Materials

Cited by 10 publications

References 99 publications

Kidney Bean Substitution Ameliorates the Nutritional Quality of Extruded Purple Sweet Potatoes: Evaluation of Chemical Composition, Glycemic Index, and Antioxidant Capacity

Kidney Bean Substitution Ameliorates the Nutritional Quality of Extruded Purple Sweet Potatoes: Evaluation of Chemical Composition, Glycemic Index, and Antioxidant Capacity

Mathematical modeling of the melt flow in the cone-ring channel of the extruder matrix

Mung bean flour‐added extruded snack production: Evaluation of the pasting properties of flour blends and the physicochemical, morphological, and functional properties of the product

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