Process optimization for antioxidant enriched sorghum flour and apple pomace based extrudates using liquid CO2 assisted extrusion

Lohani, U. C.; Muthukumarappan, Kasiviswanathan

doi:10.1016/j.lwt.2017.08.034

Cited by 24 publications

(20 citation statements)

References 37 publications

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“…Figure b. A reduction in cell wall thickness brought about by an increased cell number was also reported by Lohani and Muthukumarappan (). After water immersion, RL's bowl life (wet crispiness) was higher than RL‐N, indicating that the effect of N 2 injection on extrudate cell structure influenced how water was absorbed by the extrudate, that is, water may have been able to penetrate RL‐N's thinner cell walls more easily than those of RL.…”

Section: Resultssupporting

confidence: 81%

“…For extrudates made from red lentil flour, the presence of N 2 caused a statistically significant ( p < 0.05) increase in extrudate hardness, while hardness of extrudates made from yellow pea flour was not substantially affected by physical blowing agents. It has been previously reported that injection pressure of the physical blowing agent substantially affects extrudate hardness (Koksel & Masatcioglu, ; Lohani & Muthukumarappan, ; Shen et al, ). For example, at low physical blowing agent injection pressures (100–300 kPa), extrudates made from yellow pea flour were shown to have hardness values similar to those of extrudates produced by conventional extrusion.…”

Section: Resultsmentioning

confidence: 99%

“…It has been previously reported that hardness and crispiness have an inverse relationship (Oliveira et al, ). This trend is heavily dependent on die temperature, screw speed, and moisture content (Ding et al, ; Lohani & Muthukumarappan, ; Samard et al, ). The selected temperature, screw speed, and moisture content in this study did not allow this trend to be observable when comparing the conventional and physical blowing agent‐assisted extrudates.…”

Section: Resultsmentioning

confidence: 99%

“…The most common physical blowing agent in food extrusion is CO 2 in its supercritical or subcritical form. The use of CO 2 during extrusion to enhance texture and structure of foods has been investigated in a variety of products such as sorghum flour, cornmeal, waxy rice, and wheat (Lohani & Muthukumarappan, ; Samard et al, ; Shen, Gil, & Ryu, ; Singkhornart et al, ) but not for pulse products. Moreover, the use of physical blowing agents other than CO 2 is quite rare in food extrusion, especially for higher protein and/or fiber containing raw materials such as pulses, with only one recent study focusing on N 2 gas as a physical blowing agent during extrusion cooking of yellow pea flour (Koksel & Masatcioglu, ).…”

Section: Introductionmentioning

confidence: 99%

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Effects of different blowing agents on physical properties of extruded puffed snacks made from yellow pea and red lentil flours

Chan

Masatcioglu

Köksel

2019

J Food Process Engineering

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Pulse flours are nutritionally dense ingredients that can increase protein and fiber contents of extruded foods to create healthier snacks. However, extruding with such ingredients can deteriorate desirable physical properties such as expansion. The use of physical blowing agents (e.g., gases) can counter this. In this study, N2 and CO2 gases were used to investigate the impact of blowing agents on physical properties of red lentil and yellow pea extrudates. Microscopy imaging of extrudate cross‐sections showed increased number of cells brought about by gas injection. Some textural parameters, such as crunchiness, were positively affected by gas use regardless of pulse type, whereas others, such as bowl life, were a function of both pulse and gas type. The greatest changes in overall extrudate color and lightness were observed for red lentil with N2 gas injection. The use of physical blowing agents during food extrusion presents great potential in manipulating extrudate expansion, microstructure, texture, and color, with N2 gas well suited for red lentil extrudates in dry form and CO2 gas well suited for yellow pea extrudates in wet form. Practical applications Physical blowing agent‐assisted extrusion is a novel technology for the food industry's ability to control aerated food structure and texture. As such, the concentration and solubility of blowing agents may be manipulated to enhance the physical properties of high protein‐ and high fiber‐aerated foods, including ready‐to‐eat snacks, breakfast cereals, and gluten‐free products. The use of physical blowing agent‐assisted extrusion has tremendous potential for the development of nutritionally dense, plant‐based aerated foods with consumer appeal. The results obtained are useful for the food industry because incorporation of such food products into our daily diets, through processing them using innovative technologies, not only adds value to plants (e.g., pulses and cereals) but also has potential health, economic, and ecological benefits for the society.

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Section: Resultssupporting

confidence: 81%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Effects of different blowing agents on physical properties of extruded puffed snacks made from yellow pea and red lentil flours

Chan

Masatcioglu

Köksel

2019

J Food Process Engineering

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“…also observed a decreasing trend of total phenolic contents in extruded products as feed moisture increased. Higher moisture content promoted phenolic polymerization that reduced the total phenolic contents . Conversely, Obiang‐Obounou and Ryu reported a negative effect of barrel temperature on total phenolic content during chestnut extrusion.…”

Section: Resultsmentioning

confidence: 99%

Effects of extrusion conditions on chemical properties of extruded white ginseng root hair

Jin

2019

J Sci Food Agric

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BACKGROUND This study was to investigate the significant effects of extrusion process variables on chemical properties of extruded white ginseng root hair. The extrusion conditions were set as follows: barrel temperature (110 and 140 °C), moisture content (20 and 30%) and screw speed (200 and 300 rpm). The powder of white ginseng root hair was extruded as L8 (27) orthogonal experimental design. RESULTS The crude saponin and acidic polysaccharide contents of extrudate were significantly higher than those of raw material after extrusion. In addition, antioxidant properties were also increased, while reducing sugar content was markedly lower than that of raw material. Moisture content was the most significant factor affecting the reducing sugar, acidic polysaccharide and total phenolic contents, and 2,2‐diphenyl‐1‐picrylhydrazyl scavenging activity. Barrel temperature significantly affected reducing power, and screw speed significantly influenced crude saponin content. CONCLUSIONS The extrusion process aided in improving the amount of beneficial compounds from white ginseng root hair. © 2018 Society of Chemical Industry

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Transferring theoretical principles into practical applications: Cereals, pseudocereals, and their applications in breadmaking and other agri-food

Novotni¹,

Gamel²,

Helou³

et al. 2023

Developing Sustainable and Health Promoting Cereals and Pseudocereals

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Process optimization for antioxidant enriched sorghum flour and apple pomace based extrudates using liquid CO2 assisted extrusion

Cited by 24 publications

References 37 publications

Effects of different blowing agents on physical properties of extruded puffed snacks made from yellow pea and red lentil flours

Effects of different blowing agents on physical properties of extruded puffed snacks made from yellow pea and red lentil flours

Effects of extrusion conditions on chemical properties of extruded white ginseng root hair

Transferring theoretical principles into practical applications: Cereals, pseudocereals, and their applications in breadmaking and other agri-food

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