Physical characteristics of extrudates from corn flour and dehulled carioca bean flour blend

Silva, Érika Madeira Moreira da; Ascheri, José Luis Ramírez; Carvalho, Carlos Wanderlei Piler de; Takeiti, C. Y.; Berríos, José De J.

doi:10.1016/j.lwt.2014.03.031

Cited by 43 publications

(30 citation statements)

References 20 publications

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“…A denser product tends to compress the bubble growth and to decrease the expansion (Ding and others ). The observed reverse effect of moisture content is in line with other studies on extrusion cooking (Chang and El‐Dash ; Clerice and El‐Dash ; Silva and others ; Fiorda and others ).…”

Section: Resultssupporting

confidence: 91%

Influence of Extrusion Cooking on In Vitro Digestibility, Physical and Sensory Properties of Brazilian Pine Seeds Flour (Araucaria Angustifolia)

Zortéa-Guidolin

Carvalho

Godoy

et al. 2017

Journal of Food Science

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Brazilian pine seeds (pinhão) are gluten-free products derived from Araucaria angustifolia. The commercialization of these seeds is essentially associated with a low level of industrialization. In this context, extrusion cooking is a potential alternative for preparing extrudates of pinhão as a food product, which can be easily digested and is ready for human consumption. Brazilian pine seeds flour was processed in a single-screw extruder following a central composite rotatable design. Three factors (independent parameters) were considered: moisture content (14 to 22 g/100 g), screw speed (100 to 250 rpm), and temperature in the 3rd heating zone (120 to 200 °C). The structural characteristics, in vitro digestibility and sensory acceptance were also evaluated. The resistant starch contents is almost reduced to zero after extrusion cooking while the slowly digestible starch content is increased. An increase in moisture positively affected the hardness and the luminosity (L ), although it negatively affected the volumetric expansion index, crispness, and color parameters (a , b , and ΔE). The experimental conditions of this study allowed the production of expanded extrudates from Brazilian pine seeds with good expansion, texture properties, and acceptance qualities. Thus, extrusion cooking was found to be a potential method for the industrialization of Brazilian pine seeds as a food product.

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Section: Resultssupporting

confidence: 91%

Influence of Extrusion Cooking on In Vitro Digestibility, Physical and Sensory Properties of Brazilian Pine Seeds Flour (Araucaria Angustifolia)

Zortéa-Guidolin

Carvalho

Godoy

et al. 2017

Journal of Food Science

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“…Expansion is a parameter considered important in the production of expanded cereal in terms of functional properties and acceptability of the final product foods (Da Silva, Ramírez Ascheri, Piler de Carvalho, Takeiti, & Berrios, ). The results for EI of snacks expanded with hot air are presented in Table , where we can observe that the values of EI found in this research (2.23–4.08) were lower than the value obtained in the Control (6.66).…”

Section: Resultsmentioning

confidence: 97%

“…It has been established that the EI increases as moisture extrusion decreases, since the degree of starch gelatinization is reduced during the process (Da Silva et al ., ; Van Laarhoven & Staal, ). In this case, the moisture was maintained constant throughout the process, which could have a lubricating effect resulting in low shear stress and heat released by friction, favoring the expansion, and damaging in a lesser extension molecules, especially because the water was incorporated early in the process, being available during extrusion.…”

Section: Resultsmentioning

confidence: 99%

Extruded snacks from whole wheat supplemented with textured soy flour: Effect on instrumental and sensory textural characteristics

Rodríguez-Vidal

Martínez-Flores

Jasso

et al. 2016

Journal of Texture Studies

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The physical characteristics of the extruded snacks such as expansion, hardness, and density are important parameters in terms of consumer acceptability of the final product as well as their functional properties. In other words, the appearance and texture are two of the most important attributes that can be seen in snack foods. In particular, the texture can be measured by intrinsic tests: objective (instrumental) and subjective (sensory). That is because the instrumental analysis provides parameters such as firmness, brittleness, consistency, chewiness, among others, when subjected to different stress, strain, and strain rates at the snacks. Similarly, sensory analysis, allows us to see features that include mechanical attributes (concerning the reaction to the applied force), geometric attributes (concerning the shape, size, and orientation of the particles within the food), and attributes related to the perception of moisture or fat content.

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“…Pastor‐Cavada and others , who blended wild legumes ( Lathyrus ) with whole corn and brown rice, showed that the addition of legumes led to a decrease in the expansion index and an increase in the density and solubility of both rice‐ and corn‐based extrudates. da Silva and others blended carioca bean ( Phaseolus vulgaris L.) with corn flour and reported that increasing the level of bean flour increased the density of the extrudates. However, the increased bean flour content resulted in a decrease in the sectional and volumetric expansion index of the extrudates.…”

Section: Introductionmentioning

confidence: 99%

Physicochemical and Thermal Properties of Extruded Instant Functional Rice Porridge Powder as Affected by the Addition of Soybean or Mung Bean

Mayachiew

Charunuch

Devahastin

2015

Journal of Food Science

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Legumes contain protein, micronutrients, and bioactive compounds, which provide various health benefits. In this study, soybean or mung bean was mixed in rice flour to produce by extrusion instant functional legume-rice porridge powder. The effects of the type and percentage (10%, 20%, or 30%, w/w) of legumes on the expansion ratio of the extrudates were first evaluated. Amino acid composition, color, and selected physicochemical (bulk density, water absorption index, and water solubility index), thermal (onset temperature, peak temperature, and transition enthalpy), and pasting (peak viscosity, trough viscosity, and final viscosity) properties of the powder were determined. The crystalline structure and formation of amylose-lipid complexes and the total phenolics content (TPC) and antioxidant activity of the powder were also measured. Soybean-blended porridge powder exhibited higher TPC, 2,2-diphenyl-1-picrylhydrazyl radical scavenging capacity, ferric reducing antioxidant power, amino acid, and fat contents than the mung bean-blended porridge powder. Incorporating either legume affected the product properties by decreasing the lightness and bulk density, while increasing the greenness and yellowness and the peak temperature and transition enthalpy. Expansion capacity of the extrudates increased with percentage of mung bean in the mixture but decreased as the percentage of soybean increased. Amylose-lipid complexes formation was confirmed by X-ray diffraction analysis results. Addition of soybean or mung bean resulted in significant pasting property changes of the porridge powder.

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Physical characteristics of extrudates from corn flour and dehulled carioca bean flour blend

Cited by 43 publications

References 20 publications

Influence of Extrusion Cooking on In Vitro Digestibility, Physical and Sensory Properties of Brazilian Pine Seeds Flour (Araucaria Angustifolia)

Influence of Extrusion Cooking on In Vitro Digestibility, Physical and Sensory Properties of Brazilian Pine Seeds Flour (Araucaria Angustifolia)

Extruded snacks from whole wheat supplemented with textured soy flour: Effect on instrumental and sensory textural characteristics

Physicochemical and Thermal Properties of Extruded Instant Functional Rice Porridge Powder as Affected by the Addition of Soybean or Mung Bean

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