Physical characteristics of corn extrudates supplemented with red lentil bran

Kesre, Cihan; Masatcioglu, M. Tugrul

doi:10.1016/j.lwt.2021.112530

Cited by 12 publications

(22 citation statements)

References 31 publications

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“…The chemical composition of CG as compared to SQF and SCF is shown in Table 2 . CG showed typical nutritional composition values in accordance to previously reported data [ 29 , 30 ]. Even though there was a variation in the nutritional composition of sprouted grains that relied on genotype and germination conditions, the nutritional compositions of SQF and SCF were in accordance with previous studies [ 31 , 32 ].…”

Section: Resultssupporting

confidence: 91%

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Andean Sprouted Pseudocereals to Produce Healthier Extrudates: Impact in Nutritional and Physicochemical Properties

Paucar-Menacho

Schmiele

Lavado-Cruz

et al. 2022

Foods

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The tailored formulation of raw materials and the combination of grain germination and extrusion processes could be a promising strategy to achieve the desired goal of developing healthier expanded extrudates without compromising sensory properties. In this study, modifications in the nutritional, bioactive profile and physicochemical properties of corn extrudates as influenced by the complete or partial replacement by sprouted quinoa (Chenopodium quinoa Willd) and cañihua (Chenopodium pallidicaule Aellen) were investigated. A simplex centroid mixture design was used to study the effects of formulation on nutritional and physicochemical properties of extrudates, and a desirability function was applied to identify the optimal ingredient ratio in flour blends to achieve desired nutritional, texture and color goals. Partial incorporation of sprouted quinoa flour (SQF) and cañihua flour (SCF) in corn grits (CG)-based extrudates increased phytic acid (PA), total soluble phenolic compounds (TSPC), γ-aminobutyric acid (GABA) and oxygen radical antioxidant activity (ORAC) of the extrudates. Sprouted grain flour usually results in an deleterious effect physicochemical properties of extrudates, but the partial mixture of CG with SQF and SCF circumvented the negative effect of germinated flours, improving technological properties, favoring the expansion index and bulk density and increasing water solubility. Two optimal formulations were identified: 0% CG, 14% SQF and 86% SCF (OPM1) and 24% CG, 17% SQF and 59% SCF (OPM2). The optimized extrudates showed a reduced amount of starch and remarkably higher content of total dietary fiber, protein, lipids, ash, PA, TSPC, GABA and ORAC as compared to those in 100% CG extrudates. During digestion, PA, TSPC, GABA and ORAC showed good stability in physiological conditions. Higher antioxidant activity and amounts of bioaccessible TSPC and GABA were found in OPM1 and OPM2 digestates as compared to those in 100% CG extrudates.

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Section: Resultssupporting

confidence: 91%

“…Color and texture are among the quality attributes directly related to the acceptability of extrusion products that are affected by ingredient formulation [ 29 , 51 ]. The images of extrudates produced from single, binary and ternary blends of CG, SQF and SCF are presented in Figure 3 .…”

Section: Resultsmentioning

confidence: 99%

Andean Sprouted Pseudocereals to Produce Healthier Extrudates: Impact in Nutritional and Physicochemical Properties

Paucar-Menacho

Schmiele

Lavado-Cruz

et al. 2022

Foods

View full text Add to dashboard Cite

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“…The most intensive yellowness was observed in moldings without the additives and in samples injected at the temperature of 120 °C ( Figure 5 D). Significant differences in terms of yellowness, showing a decrease in the light-yellow tint, were observed for increased injection temperatures; in all the bran-enriched samples, the lowest values of b* were recorded for samples processed at the highest temperature [ 39 , 40 ].…”

Section: Resultsmentioning

confidence: 99%

Selected Physical and Spectroscopic Properties of TPS Moldings Enriched with Durum Wheat Bran

et al. 2022

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The impact of the amount of durum wheat bran additive used on the selected structural, mechanical, and spectroscopic properties of thermoplastic starch moldings was examined in this study. Bran was added to corn starch from 10 to 60% by weight in the blends. Four temperature settings were used for the high-pressure injection: 120, 140, 160, and 180 °C. The highest value of elongation at break (8.53%) was observed for moldings containing 60% bran. Moreover, for these moldings, the tensile strength and flexural strength were lower (appropriately 3.43 MPa and 27.14 MPa). The highest deformation at break (1.56%) were obtained for samples with 60% bran and injection molded at 180 °C. We saw that higher bran content (50 and 60%) and a higher injection molding temperature (160 °C and 180 °C) significantly changed the color of the samples. The most significant changes in the FTIR spectra were observed at 3292 and 1644 cm−1 and in the region of 1460–1240 cm−1. Moreover, notable changes were observed in the intensity ratio of bands at 1015 and 955 cm−1. The changes observed correspond well with the amount of additive used and with the injection temperature applied; thus it may be considered as a marker of interactions affecting plasticization of the material obtained.

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“…Viscosity is temperature dependent, and reduction of barrel temperature can reduce the gelatinization of starch, resulting in enhanced viscosity (Karkle et al, 2012). Thus, increasing barrel temperature causes a reduction in viscosity leading to a decrease in torque and SME values (Kesre and Masatcioglu, 2022). Kaur et al (2015) described that with an increment in screw speed, SME progressively enhanced due to the high shear force and less residence time that induces viscosity, starch conversion and high SME.…”

Section: Sensory Analysismentioning

confidence: 99%

Effect of extrusion processing conditions on the techno-functional, antioxidant, textural properties and storage stability of wholegrain-based breakfast cereal incorporated with Indian horse chestnut flour

et al. 2022

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The central composite rotatable design was used to plan the experiments using feed moisture (FM) content, barrel temperature (BT), screw speed (SS), and concentration of Indian horse chestnut flour (IHCF) as process variables varied between 10–18%, 70–150°C, 290–380 rpm and 1.75–4.75%, respectively. Surface mechanical energy, water holding capacity, swelling volume, piece density, longitudinal expansion, water activity and colour attributes were used as response variables. The whole grain flours added with 2.5% IHCF and extruded at 12% FM, 130°C BT and 380 rpm SS produced optimum quality breakfast cereals with 0.713 desirability. Extrudates packed in aluminum pouches were found to be suitable packaging materials and were shelf-stable for 6 months with better quality retention.

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Physical characteristics of corn extrudates supplemented with red lentil bran

Cited by 12 publications

References 31 publications

Andean Sprouted Pseudocereals to Produce Healthier Extrudates: Impact in Nutritional and Physicochemical Properties

Andean Sprouted Pseudocereals to Produce Healthier Extrudates: Impact in Nutritional and Physicochemical Properties

Selected Physical and Spectroscopic Properties of TPS Moldings Enriched with Durum Wheat Bran

Effect of extrusion processing conditions on the techno-functional, antioxidant, textural properties and storage stability of wholegrain-based breakfast cereal incorporated with Indian horse chestnut flour

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