Physical characteristics of potato flour from 'Ibituaçú' cv. under different extrusion parameters

Cardoso, Raema Fortes Vicente; Garcia, Edivaldo Antônio; Carmo, Ezequiel Lopes do; Mischan, Martha Maria; Leonel, Magali

doi:10.1590/0103-8478cr20141538

Cited by 3 publications

(5 citation statements)

References 15 publications

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“…Indeed, during the skinning, it could be that the germ storage place of the starch was affected, which also affected the starch content of this flour. The starch content is similar to that showed by Cardoso, Garcia, Do Carmo, Mischan, and Magali () who have obtained 62.23% as potato ( Ibituaçu ) flour starch contents. The reducing sugar content varies from 0.65% to 0.21%.…”

Section: Resultssupporting

confidence: 89%

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Application of amylase rich flours of corn and sweet potato to the reduction of consistency of cassava and corn gruels

Tene

Klang

Houketchang

et al. 2019

J Food Process Preserv

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The aim of this work is to improve the flow velocities and energy density of the gruels. To lead this study, flours of cassava, sweet potato, and corns have been using.The method consist in characterization of different flours and evaluate the effect of incorporation of amylase rich flours on the gruels consistency, concentration in dry matter and energy density. Of these different analyses, it comes out again that nutritional composition, functional, and physical properties depend on the nature and the treatment applied on the flours. These parameters also affect the amylases activities. The results show that after incorporation of different amylases rich flours, we have observed a strong increase in the flow velocity close to 450 mm/30 s, an increase in the concentrations in dry matter of the gruels to more than 20 g of DM and an increase in the energy density by factors understood between 1.2 and 5.48. How to cite this article: Tambo Tene S, Mathilde Klang J, Ndomou Houketchang SC, Kohole Foffe HA, Womeni HM. Application of amylase rich flours of corn and sweet potato to the reduction of consistency of cassava and corn gruels. J Food Process Preserv. 2019;43:e14058. https ://doi.

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Section: Resultssupporting

confidence: 89%

“…The decrease in amylose content in roasted and dehulled might have due to more destruction of α‐1.4 glycosidic bonds during these treatments. The reducing sugar are the same to that obtained by Cardoso et al (), who was 0.40%. Their value is affected by treatment and this confirm the purpose say before.…”

Section: Resultssupporting

confidence: 89%

Application of amylase rich flours of corn and sweet potato to the reduction of consistency of cassava and corn gruels

Tene

Klang

Houketchang

et al. 2019

J Food Process Preserv

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“…Aguilar- Palazuelos et al (2012) reported that probably due to the addition of soy flour in the mix, the EI of snacks with potato starch and corn flour decreased. Furthermore,Cardoso et al (2015) found similar values of EI, to that reported byAguilar-Palazuelos et al (2012), and obtained higher values under conditions of lower moisture content and higher extrusion temperature of potato flour Soison et al (2014). observed that the moisture content had a greater effect on the EI, since when the moisture increases, the expansion of extrudates made from sweet potato flour decreases.…”

supporting

confidence: 81%

“…It is also the indicator of the behavior of the extrudate during its interaction with water in subsequent processing and the degree of starch conversion (Dalbhagat et al, 2019), while the WSI measures the amount of soluble components released after extrusion; in addition, high WSI is an indicator of excellent starch digestibility because it implies the degree of gelatinization and dextrinization (Dalbhagat et al, 2019; Yousf et al, 2017). Cardoso et al (2015) elaborated potato extrudates and found that, by using high temperature, low moisture, and intermediate screw speed, high WAI values can be obtained, while Peluola‐Adeyemi and Idowu (2014) found that the high moisture content and high screw speed increase the water absorption of the taro extrudate. However, it was observed that high temperature caused a reduction in WAI, WSI decreased with high moisture content, but increased with high temperature.…”

Section: Effect Of Use Of Tubers On the Physicochemical And Technofun...mentioning

confidence: 99%

“…Cardoso et al (2015) elaborated potato extrudates and found that, by using high temperature, low moisture, and intermediate screw speed, high WAI values can be obtained, while Peluola-Adeyemi and Idowu (2014) found that the high moisture content and high screw speed increase the water absorption of the taro extrudate. However, it was observed that high temperature caused a reduction in WAI, WSI decreased with high moisture content, but increased with high temperature Fiorda et al (2015).…”

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confidence: 99%

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The use of tubers in the development of extruded snacks: A review

Téllez‐Morales

Hernández‐Santos

Juárez-Barrientos

et al. 2022

Food Processing Preservation

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Extrusion cooking technology is a process that is widely used in the food industry in the formation of various types of products, coupled with many research activities (Dalbhagat et al., 2019;Yousf et al., 2017). Extrusion cooking can be defined as a thermomechanical process, in which heat transfer, mass transfer, pressure change, and shear force together produce cooking, sterilization, drying, melting, texturing, conveying, blowing, mixing, kneading, and shaping (Dalbhagat et al., 2019); it can also replace many conventional processes in the food and feed industry due to its versatility, low operating cost, energy efficiency, high productivity, high quality of the resulting products, and improved digestibility (Qiao et al., 2021). The most used ingredients to produce extruded foods are cereals due to their ability to provide texture, structure, volume, and many other characteristics when obtaining finished products (Seth et al., 2015).However, cereal grains tend to be low in protein and have a low biological value due to their restricted content of essential amino acids and are usually fortified with lysine or legume protein to produce nutritious snacks (Kumar et al., 2010a). The tubers have been studied to know their composition, to be used in the creation of new products. However, different studies have been carried out evaluating the extrusion process in different fruits and vegetables that contain compounds of high nutritional value, such as tubers, which have been shown to be a good source of high content of starch, in addition to excellent antioxidant, antibacterial and antifungal properties, these have been used as an ingredient for the production of different extruded food products (

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Physicochemical, microbiological and sensory characteristics of snacks developed from broken rice grains and turmeric powder

Oliveira

Ribeiro

Oliveira

et al. 2020

Int J of Food Sci Tech

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SummaryThe aim of the present study was to develop extruded snacks from broken rice grains (BRG) and turmeric powder (TP). Different levels of substitution of BRG by TP (0%, 2%, 4%, 8% and 10% w/w) were used. Snacks were processed in a single‐screw extruder with three heating zones (41, 61 and 84 °C, respectively), using a helicoidal grooved extrusion sleeve, a 4 mm (diameter) matrix, 3:1 screw compression ratio, screw rotation of 3600 × g and a feed rate of 335 g min−1. Snacks were evaluated for their physicochemical, microbiological and sensory characteristics; as well as for the chemical composition, phenolic compounds and the antioxidant capacity of the selected savoury snack formulation. The selected snack, with the physical characteristics closest to the traditional corn product, was obtained with 6% substitution of BRG by TP and was constituted by 7.76% protein, 4.78% lipid, 5.84% dietary fibre, 75.3% available carbohydrates, and 174.75 mg gallic acid equivalent per100 g and 6.52% of DPPH• scavenging capacity. The selected snack was shown to be feasible, once TP is an ingredient that aggregates sensory (colour and taste), nutritional (dietary fibres and total energy value) and functional (antioxidants) values to the BRG‐based snack, being an alternative for the production of gluten‐free snacks.

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Physical characteristics of potato flour from 'Ibituaçú' cv. under different extrusion parameters

Cited by 3 publications

References 15 publications

Application of amylase rich flours of corn and sweet potato to the reduction of consistency of cassava and corn gruels

Application of amylase rich flours of corn and sweet potato to the reduction of consistency of cassava and corn gruels

The use of tubers in the development of extruded snacks: A review

Physicochemical, microbiological and sensory characteristics of snacks developed from broken rice grains and turmeric powder

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