Optimization of the extrusion process through response surface methodology for improvement in functional and nutritional properties of soybean hull

Tabibloghmany, Forough Sadat; Tehrani, Mostafa Mazaheri; Koocheki, Arash

doi:10.1007/s13197-020-04439-w

Cited by 11 publications

(18 citation statements)

References 27 publications

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“…The response surface methodology (RSM) consists of a number of statistical and mathematical techniques for process optimisation and improvement [ 46 ]. In this method, one or more dependent variables are used to check the effect of some independent ones for optimising the process.…”

Section: Introductionmentioning

confidence: 99%

Optimisation of the Extrusion Process through a Response Surface Methodology for Improvement of the Physical Properties and Nutritional Components of Whole Black-Grained Wheat Flour

Liu

Huang

et al. 2021

Foods

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Chronic undernourishment affects billions of people. The development of whole-grain food with high nutritional quality may provide a valuable solution to nutritional security. Black-grained wheat (BGW), as a rich source of protein and micronutrients, is a good raw material for value-added products. The objectives of this study were to investigate the effects of barrel temperature, feed moisture content, and feed rate on the physical properties and nutritional components of whole BGW flour extrudates and to optimise their processing conditions by using the response surface methodology. The increasing barrel temperature, feed moisture content, and feed rate affected the specific volume, expansion ratio, hardness, fracturability, water absorption index (WAI), water solubility index (WSI), and total starch content of the extrudates, but did not significantly affect the content of protein, ash, iron (Fe), zinc (Zn), copper (Cu), and manganese (Mn). The extruded wheat flour had a significantly higher content of Fe and Cu, and a lower total starch content than the unextruded flour under extrusion conditions. A significantly higher content of protein, ash, Zn, Cu, and Mn, and a significantly lower total starch content were found in the extruded and unextruded flours made of whole BGW than in those made of whole white-grained wheat. According to the significance of the regression coefficients of the quadratic polynomial model, the optimum extrusion parameters were as follows: a barrel temperature of 145.63 °C, feed moisture content of 19.56%, and feed rate of 40.64 g·min−1 in terms of the maximum specific volume, expansion ratio, fracturability, WAI and WSI, and the minimum hardness. These results may be used by food manufacturers to successfully develop extruded products from whole BGW flour, meeting consumer demands and needs.

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Section: Introductionmentioning

confidence: 99%

Optimisation of the Extrusion Process through a Response Surface Methodology for Improvement of the Physical Properties and Nutritional Components of Whole Black-Grained Wheat Flour

Liu

Huang

et al. 2021

Foods

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“…Ammonia reaches the bloodstream rapidly in ruminants and can cause a variety of negative effects, including decreased feed intake, decreased animal health, ammonia poisoning, and death [7]. Heat treatment is the most common procedure for removing or reducing the effects of antinutritional and/or harmful factors, such as urease, in soybeans [8][9][10] [11] [12]. On the other hand, as a result of Maillard (browning) reactions caused by overcooking raw soybean grain (high cooking temperature, excessive steam pressure or prolonged), lysine combines with carbohydrates to form a complex and its usefulness is greatly reduced [2][6] [13].…”

Section: Introductionmentioning

confidence: 99%

“…The high temperature of the extrusion and the screw speed effectively releases cellulosic microcrystals in the cell wall structure and, consequently, in the fragmentation of the wall. In addition, it is effective in reducing soybean-based anti-nutritional factors such as trypsin inhibitors [11] [12]. Extrusion is also environmentally friendly due to its short processing time, low cost, protection of heat sensitive components, industrial ability, and the absence of hazardous chemical waste [11][12] has several advantages.…”

Section: Introductionmentioning

confidence: 99%

Classification of Urease Activity in Full-Fat Soybean Production by Extrusion Using Machine Learning Algorithms

Özer

2021

Balkan Journal of Electrical and Computer Engineering

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Soybean is an important food source that is frequently preferred in animal feeds with its high protein value. However, soybeans contain many bioactive compounds that are antinutritional and/or poisonous. Urease is one of the most important of these. Processes such as extrusion is used to reduce these components' effect. Here, factors such as steam pressure and temperature affect the cooking level of the product. In the case of undercooked soybeans, components that harm animal health preserve their effect, while their nutritional value decreases in case of overcooking. The urease test has been used for many years to evaluate the cooking level of soybean. Here, according to the color change on the product as a result of the test, the cooking level is evaluated by an expert. This process is mostly done manually and is dependent on expert judgment. In this study, a machine learning-based approach has been proposed to evaluate the images of urease test results. Accordingly, samples were taken from the extruder during the processing of full-fat soybean. A data set consisting of overcooked, well-cooked and undercooked sample images was prepared by performing the urease test. A binary classification process as cooked and undercooked and a classification process with three classes was carried out with four different machine learning models on the data set. In this way, it is aimed to both automate the process and minimize the problems that may arise from expert errors. Classification achievements of 96.57% and 90.29% were achieved, respectively, for two and three class tests with the CNN-LSTM model in 10-fold cross-validation tests.

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“…

Soybeans are an integral part of the food system. Its by-products such as soybean hulls and dregs are often used as feed or fertilizer, resulting in the wastage of resources (Tabibloghmany et al, 2020).Soluble soy polysaccharides (SSPS) can be extracted from soybean processing as by-products to enhance the added value of the product. Common extraction methods for polysaccharides include hot

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mentioning

confidence: 99%

“…Soybeans are an integral part of the food system. Its by-products such as soybean hulls and dregs are often used as feed or fertilizer, resulting in the wastage of resources (Tabibloghmany et al, 2020).…”

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confidence: 99%

Chemical composition and sugar spectroscopy of soy hull polysaccharides obtained by microwave‐assisted salt extraction

Zhang

Chen

et al. 2022

Food Processing Preservation

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Soy hull polysaccharides (SHP) have superior physicochemical properties, such as emulsification, stability, dispersibility, and high solubility, and also have high nutritional value. This study aimed to investigate the effects of different salt extractants and microwave‐assisted extraction on the structural properties of SHP. It found that the extraction rate was significantly higher (P < .05) when ammonium oxalate was used as the extractant than sodium citrate. Microwave‐assisted extraction increased the extraction rate of polysaccharides and uronic acid content, reduced the protein content, and facilitated the extraction of macromolecules. The SHP extracted by microwave‐assisted salt extraction were all dominated by galacturonic acid, arabinose, mannose, and galactose, with the relative molecular weights in the range of 104–106 Da. The infrared spectra showed that all these polysaccharides contained hydroxyl, amide, ester, carboxyl, and ether bonds. The ammonium oxalate polysaccharide showed a helical conformation in an aqueous solution, and the sodium citrate polysaccharide showed a circular conformation. Sugar spectroscopy analysis showed that the main chain composition and molecular weight of SHP obtained by different extraction methods were similar. The characteristic fingerprints of SHP from different extraction processes could be distinguished by high‐performance size exclusion chromatography and matrix‐assisted laser desorption/ionization time‐of‐flight mass spectrometry after enzymatic digestion. In this study, we systematically investigated the effect of microwave‐assisted salt extraction on the structure and conformation of SHP, investigated the spectral differences after polysaccharide hydrolysis using glycomics, and provided new insights into the differentiation of polysaccharides. Novelty impact statement Microwave‐assisted salt extraction of SHP was built. The main constituent unit of SHP was α‐1,4‐D‐GalpA. Sugar spectroscopy is used in polysaccharide structural analysis.

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Optimization of the extrusion process through response surface methodology for improvement in functional and nutritional properties of soybean hull

Cited by 11 publications

References 27 publications

Optimisation of the Extrusion Process through a Response Surface Methodology for Improvement of the Physical Properties and Nutritional Components of Whole Black-Grained Wheat Flour

Optimisation of the Extrusion Process through a Response Surface Methodology for Improvement of the Physical Properties and Nutritional Components of Whole Black-Grained Wheat Flour

Classification of Urease Activity in Full-Fat Soybean Production by Extrusion Using Machine Learning Algorithms

Chemical composition and sugar spectroscopy of soy hull polysaccharides obtained by microwave‐assisted salt extraction

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