Optimization of extrusion variables for the production of snacks from by-products of rice and soybean

Coutinho, Lairy Silva; Batista, Jaqueline Eduarda Rodrigues; Caliari, Márcio; Júnior, Manoel Soares Soares

doi:10.1590/s0101-20612013000400016

Cited by 18 publications

(19 citation statements)

References 19 publications

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“…(Ilo;Berghofer, 1999), which phenomena were observed in the ERF of the present study. Coutinho et al (2013) studying the extrusion conditions in order to obtain snacks from by-products of rice and soybean (90:10) with physical characteristics appropriate for marketing, obtained higher values of luminosity (86,6), lower of chroma a* and similar of chroma b* than the values obtained in the present work, due to the higher amount of dark pigment present in the coat of black soybean.…”

Section: Coloringcontrasting

confidence: 48%

Physical and functional evaluation of extruded flours obtained from different rice genotypes

et al. 2014

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The transformation of broken grains into native flours modified by extrusion is an alternative to add value to these co-products from the paddy rice processing. This study aimed to analyze the process of extrusion cooking on the physical and functional characteristics of extruded flours obtained from different rice genotypes (IRGA-417, BRS-Primavera and CNA-8502). The experimental design was completely randomized (3x2 factorial) with four original replicates and analysis of variance to assess particle size, instrumental color parameters (L*, a* and b*), water absorption index (WAI), milk absorption index (MAI), oil absorption index (OAI), water solubility index (WSI) and milk solubility index (MSI) of rice flour. The extrusion process promoted changes in all physical and functional properties of rice flour, but only WSI and color parameters were influenced by genotype and by the industrial processing. Rice flours become darker, tending to a more reddish and yellow coloration after extrusion. Native and extruded rice flours of genotypes IRGA-417, BRS-Primavera and extruded rice flour of genotype CNA-8502 showed finer particles, while native flour of genotype CNA-8502 showed coarser particles. The extruded flours of IRGA-417 genotype obtained higher expansion and luminosity, and lower values of chroma a*, chroma b* and water solubility, while the BRS-Primavera higher values of chroma a* and b*, and lower luminosity and expansion, and CAN-8502 higher water solubility and lower expansion and value of chroma a*. The extrusion process led to flours with high water and milk absorption and solubility, low oil absorption and with potential for application in instant products, regardless of genotype.Index terms: Orysa sativa L., co-products, electron microscopy, color, solubility in water. RESUMOA transformação de grãos quebrados em farinhas nativas e modificadas por extrusão é uma alternativa para agregar valor a esses coprodutos do beneficiamento do arroz em casca. Neste estudo, objetivou-se avaliar o processo de extrusão sobre as propriedades físicas e funcionais de farinhas obtidas de diferentes genótipos de arroz (IRGA-417, BRS-Primavera e CNA-8502). Utilizou-se delineamento experimental inteiramente casualizado, tipo fatorial 3x2, com quatro repetições originais, e análise de variância para avaliar a granulometria, os parâmetros instrumentais de cor (L*, a* e b*), os índices de absorção de água (IAA), leite (IAL) e óleo (IAO), e a solubilidade em água (ISA) e em leite (ISL) das farinhas de arroz. A extrusão promoveu alterações em todas as propriedades físicas e funcionais da farinha de arroz, mas somente o ISA e os parâmetros de cor foram influenciados pelo genótipo e pelo tratamento industrial. As farinhas de arroz tornaram-se mais escuras, tendendo para uma coloração mais avermelhada e amarela após a extrusão. As farinhas de arroz nativas e extrusadas dos cvs. IRGA-417 e BRS-Primavera, e a farinha de arroz extrusada do genótipo CNA-8502 apresentaram partículas mais finas, enquanto que a farinha nativa da l...

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Section: Coloringcontrasting

confidence: 48%

Physical and functional evaluation of extruded flours obtained from different rice genotypes

et al. 2014

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“…Similarly to this investigation, other related studies found that the addition of fruit waste into extrudate also resulted in low extrudate expansion. [10,11,[32][33][34][35] The decrease in linear expansion could be because of a high percentage of protein, fat and fiber in the feed ingredients which increased in interaction and retarded the expansion at the die exit. [36,37] Besides, Potter et al [38] experienced a reduction in the expansion when adding fruits powder which was probably because of competition for moisture that occurred between fruit powders and starch, thus affecting the degree of gelatinization.…”

Section: Effect Of Extrusion Process Variables On the Linear Expansiomentioning

confidence: 99%

Effects of extrusion variables on corn-mango peel extrudates properties, torque and moisture loss

Mazlan

Talib

Mail

et al. 2019

International Journal of Food Properties

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Effects of extruder parameters (barrel temperature: 75-175°C; screw speed: 76-100 rpm) and feed formulations (feed moisture: 15-21%; mango peel powder: 0-33.33%) on the extrudate properties, moisture loss, and the mixing torque during extrusion was studied. Feed formulations containing high moisture and mango peel powder produced less expand and hard extrudates. The torque decreased as the barrel temperature, screw speed and mango peel powder content increased. Low temperature extrusion increased the moisture loss of extrudates. Increasing the mango peel powder reduced the extrudate expansion, but the post-drying subjected to the extrudate produced improved texture.

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“…Increase in broken rice inclusion levels led to increased expansion, water solubility and water absorption index, in the development of extruded products from lupin and broken rice, a by-product of rice milling (Oliveira et al, 2015). Extrusion conditions that produced better color and improved expansion in products were 85 o C temperature and 12 g/ 100 g moisture, in the development of extruded snacks from broken rice grains, rice bran and dried black soybean okara (81:9:10), and ash content in rice bran was 45 times higher than that of the broken rice (Coutinho et al, 2013).…”

Section: Cereal By-products and Residues From Starch Syrup And Alcohmentioning

confidence: 99%

Extrusion processing of raw food materials and by-products: A review

Offiah

Kontogiorgos

Falade

2018

Critical Reviews in Food Science and Nutrition

104

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Extrusion technology has rapidly transformed the food industry with its numerous advantages over other processing methods. It offers a platform for processing different products from various food groups by modifying minor or major ingredients and processing conditions. Although cereals occupy a large portion of the extruded foods market, several other types of raw materials have been used. Extrusion processing of various food groups, including cereals and pseudo cereals, roots and tubers, pulses and oilseeds, fruits and vegetables, and animal products, as well as structural and nutritional changes in these food matrices are reviewed. Value addition by extrusion to food processing wastes and by-products from fruits and vegetables, dairy, meat and seafood, cereals and residues from starch, syrup and alcohol production, and oilseed processing are also discussed. Extrusion presents an economical technology for incorporating food processing residues and by-products back into the food stream. In contemporary scenarios, rising demand for extruded products with functional ingredients, attributed to evolving lifestyles and preferences, have led to innovations in the form, texture, color and content of extruded products. Information presented in this review would be of importance to processors and researchers as they seek to enhance nutritional quality and delivery of extruded products.

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Optimization of extrusion variables for the production of snacks from by-products of rice and soybean

Cited by 18 publications

References 19 publications

Physical and functional evaluation of extruded flours obtained from different rice genotypes

Physical and functional evaluation of extruded flours obtained from different rice genotypes

Effects of extrusion variables on corn-mango peel extrudates properties, torque and moisture loss

Extrusion processing of raw food materials and by-products: A review

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