Response surface methodology for evaluation of the effects of screw speed, feed moisture and xanthan gum level on functional and physical properties of corn half products

Gümüşay, Özlem Aktürk; Şeker, Mine Gül; Sadıkoğlu, Hasan

doi:10.1016/j.lwt.2019.05.083

Cited by 18 publications

(20 citation statements)

References 49 publications

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“…They observed that pellets rarely expanded at lower than 50% and or at higher than 65% degree of starch gelatinization. Gümüşay et al (2019) reported that degree of gelatinization of corn half products decreased to 50% from 63% with increase in screw speed In this study, EI of microwave expanded corn half product was increased with increase in screw speed (Figure 2a). At higher screw speed, residence time may be decreased and so input of thermal energy may be decreased.…”

Section: Effects Of Extrusion Conditions On Expansion Index Of Corn Snackssupporting

confidence: 52%

Section: Effects Of Extrusion Conditions On Expansion Index Of Corn Snackscontrasting

confidence: 51%

“…when XG level increased to 0.5% (Gümüşay et al, 2019). However, we observed that gelatinization degree of half product decreased, when XG level was higher than 0.5% (Gümüşay et al, 2019). Maitre et al (2017) reported that addition of gum may be increase the water absorption capacity, provide better interaction with starch components and increase the starch degradation.…”

Section: Effects Of Extrusion Conditions On Expansion Index Of Corn Snacksmentioning

confidence: 53%

“…Kebede et al (2010) attributed that alteration in EI was related to the starch gelatinization during extrusion. Gümüşay et al (2019) found that gelatinization degree of half product decreased with increase of feed moisture content. This result corroborated that reduction of expansion of half product during microwave with increase of feed moisture content.…”

Section: Effects Of Extrusion Conditions On Expansion Index Of Corn Snacksmentioning

confidence: 96%

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Effects of extrusion parameters on physicochemical properties of third generation corn snacks expanded by microwave heating

Gümüşay

Şeker

2021

J. Food Process. Preserv.

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Corn grits were extruded then extrudates were expanded by microwave-heating.Effects of addition of xanthan gum (XG) (0%-1%), feed moisture content (37%-47%) and screw speed (100-300 rpm) level on physicochemical properties of snacks were evaluated with response surface methodology (RSM). All suspensions of expanded samples exhibited shear-thinning behavior. Apparent amylose content of samples ranged from 22.47% to 37.97%. Screw speed and feed moisture content had positive effect on apparent viscosity and amylose content but XG level had negative effect on them. Increasing screw speed increased expansion and luminosity but decreased browning index and total color difference. Increasing feed moisture content resulted in reduced expansion, luminosity but increased browning index. In contrast to the initial effect, expansion and browning index decreased when XG addition level was above 0.5%. Optimum conditions were determined to obtain the maximum values for expansion index and luminosity and minimum value for the total color difference by desirability function. They were found as 300-rpm screw speed, 47% feed moisture content and 0.34% XG level. How to cite this article: Gümüşay ÖA, Şeker M. Effects of extrusion parameters on physicochemical properties of third generation corn snacks expanded by microwave heating.

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Section: Effects Of Extrusion Conditions On Expansion Index Of Corn Snackssupporting

confidence: 52%

Section: Effects Of Extrusion Conditions On Expansion Index Of Corn Snackscontrasting

confidence: 51%

Section: Effects Of Extrusion Conditions On Expansion Index Of Corn Snacksmentioning

confidence: 53%

Section: Effects Of Extrusion Conditions On Expansion Index Of Corn Snacksmentioning

confidence: 96%

See 2 more Smart Citations

Effects of extrusion parameters on physicochemical properties of third generation corn snacks expanded by microwave heating

Gümüşay

Şeker

2021

J. Food Process. Preserv.

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“…These two indices show how extrudates interact with water [ 35 ]. WAI indicates the portion of water absorbed by the extrudate when immersed in water [ 36 ], whereas WSI indicates the water solubilized components released during extrusion that can cause molecular damage [ 37 ]. Therefore, MS in extrudate mixtures reduces the risk of possible molecular damage by molecules solubilized in water.…”

Section: Resultsmentioning

confidence: 99%

Effect of Medicago sativa Addition on Physicochemical, Nutritional and Functional Characteristics of Corn Extrudates

Igual

Chiș

Socaci

et al. 2021

Foods

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Currently, extrudates are considered unhealthy products, being characterized as high in calories; rich in fat, sugar, and salt; and low in nutritional compounds. The aim of this study was to assess the influence of lucerne (Medicago sativa) on the physicochemical, nutritional, and functional characteristics of corn extrudates. In order to achieve these goals, water content, water activity, expansion index, bulk density, porosity, hygroscopicity, optical properties, antioxidant activity, individual phenolic acids, folates, individual flavonoids, and volatile compounds were analyzed. The results showed that the typical characteristics of corn extrudates such as expansion, crunchiness, and density were maintained with 10% lucerne addition, highlighting a strong negative Pearson correlation (p < 0.05) between all studied parameters and lucerne addition. On the other hand, the lucerne addition caused a linear increase of bioactive compounds, showing positive Pearson correlations between flavonoids, folates, and antioxidant activity. The volatile profile of corn extrudates improved with the addition of lucerne leading to volatile compounds such as limonene, β-mircene, and hexanal. Overall, considering the textural, nutritional, and functional characteristics of corn extrudates, we determined that a percentage addition on 10% lucerne could be successfully used in the manufacturing of corn extrudates.

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Effect in Physical, Thermo‐Mechanical Properties, and In Vitro Starch Digestibility of Extruded and Microwave‐Expanded Snacks—Mixture of Blue Corn, Black Bean, and Chard: An Optimization Study

Neder‐Suárez¹,

Lardizábal-Gutiérrez

Meléndez‐Pizarro³

et al. 2022

Starch Stärke

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A mixture of blue corn, black bean, and chard with a moisture content (MC) of 22.3–35.7% is extruded at different extrusion temperatures (ET) (102—142 °C) using screw speeds (SP) of 96–172 rpm, and the extruded mixtures are subsequently expanded using microwave radiation to produce third‐generation (3G) snacks. The degree of starch gelatinization (DG); in vitro starch digestibility (SD); specific mechanical energy (SME); physical properties: radial expansion (RE), flexural modulus (Ef), and bulk density (BD); and rheological properties: storage modulus (G′) and loss modulus (G″) are evaluated and optimized. In addition, X‐ray and microstructure analyses are studied to correlate the chemical and structural changes. The SP and MC affect most variables in the unexpanded snack (UETS) and microwave‐expanded snacks (MWES). Increased MC results in UETS with low SD, DG, rheological properties, and mechanical resistance. An increase in SP at low MC results in MWES with high RE, low BD, and Ef while an increase in MC lowers SD. Micrographs and X‐ray diffraction spectra reveals that the extrusion results in a V‐type starch crystalline structure. The optimal conditions (24% MC, 133 rpm, and 122 °C) result in good expansion and moderate SD, DG, and SME products.

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Response surface methodology for evaluation of the effects of screw speed, feed moisture and xanthan gum level on functional and physical properties of corn half products

Cited by 18 publications

References 49 publications

Effects of extrusion parameters on physicochemical properties of third generation corn snacks expanded by microwave heating

Effects of extrusion parameters on physicochemical properties of third generation corn snacks expanded by microwave heating

Effect of Medicago sativa Addition on Physicochemical, Nutritional and Functional Characteristics of Corn Extrudates

Effect in Physical, Thermo‐Mechanical Properties, and In Vitro Starch Digestibility of Extruded and Microwave‐Expanded Snacks—Mixture of Blue Corn, Black Bean, and Chard: An Optimization Study

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