Selenium, fibre, and protein enrichment of rice product: extrusion variables and product properties

Tangjaidee, Pipat; Xiang, Jingjing; Yin, Huajun; Wen, Xiaolong; Quek, Siew Young

doi:10.1093/fqsafe/fyy028

Cited by 8 publications

(3 citation statements)

References 65 publications

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“…Extrusion increases the breakdown of starches to generate free sugars at high temperatures (110°C) and high shears, which increase caramelizing reactions. Similar results were reported by Tangjaidee et al (2019). Therefore, it was anticipated that the values of L* increased and that of a* and b* decreased with an increase in temperature and screw speed.…”

Section: Colorsupporting

confidence: 85%

Development of innovative tigernut-based nutritional snack by extrusion process: effects of die temperature, screw speed, and formulation on physicochemical characteristics

Kalahal,

Gavahian,

Lin

2024

Qual. Assur. Saf. Crops Foods

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Tigernut (TN) is an underutilized crop with nutritional value that has remained untapped in producing extruded products. This research aims to establish the favorable extrusion conditions that produce a TN-based nutritive extruded snack with improved physicochemical characteristics. A collet extruder was used in this comparison study to examine the effects of formulation (60% TN flour and 40% brown rice [BR] vs. 60% TN flour and 40% Japonica rice [JR]). The effects of extrusion conditions, such as die temperature (90°C, 100°C, and 110°C) and screw speed (250, 300, and 350 rpm), on the physicochemical characteristics of extrudates were studied. TN-BR extrudates produced at 110°C and 350 rpm had the following improved characteristics: protein (6.09–7.33%), ash (1.40–1.59%), crude fat (7.15–9.90%), crude fiber (2.51–3.92%), reduced hardness (2.35–3.37 N), springiness (2.30–2.64), chewiness (234.71–256.72 N), bulk density (1.17–2.57 g/cm3), expansion ratio (1.65–2.24), color (L*: 68.86–74.30), water absorption index (2.69–3.45 g/g), water solubility index (13.95–21.75%), and oil absorption capacity (23.65–25.64 g/g). Extrudates produced at lower temperatures (90°C and 100°C) and screw speed (250 and 300 rpm) exhibited lesser surface consistency than the extrudates produced at 110°C and 350 rpm. The antioxidant activity and the total phenolic content (40.91–49.63 mg gallic acid equivalent/100 g) were improved significantly. Similar improvements were observed in TN-JR extrudates; however, TN-BR extrudates had better nutritional value (higher protein: 7.33%, higher ash: 1.59%, and higher antioxidant activity). The results could help with economic success, food nutrition improvement, and food security by exploiting the underutilized TN crop for sustainable extruded snacks production.

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Section: Colorsupporting

confidence: 85%

Development of innovative tigernut-based nutritional snack by extrusion process: effects of die temperature, screw speed, and formulation on physicochemical characteristics

Kalahal,

Gavahian,

Lin

2024

Qual. Assur. Saf. Crops Foods

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“…The Maillard reaction and caramelization are closely related to the color of extrudates (Altaf et al., 2021). The Maillard reaction and caramelization reaction between free sugar and fat, protein and amino acid, so forth led to the change of color (Tangjaidee et al., 2019). The change of color value may be attributed to the strong shear force and short residence time caused by high SS, which affects the degree of the Maillard reaction.…”

Section: Resultsmentioning

confidence: 99%

Correlation analysis between extrusion process variables and quality of purslane leaf powder rice extrudates

Feng

Liu

et al. 2022

Journal of Food Science

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Extrusion has become one of the most popular techniques in food processing, and the process parameters are closely related to product quality. Purslane (Portulaca oleracea L.) can be used in medical and food products as a vegetable and herb. It has limited application in extrusion. The effects of extrusion process variables (screw speed, barrel temperature, and feed moisture) on system variables (specific mechanical energy [SME], die head pressure, and torque) and target variables (water absorption index, water solubility index, iodine blue value, color, pasting properties, and textural properties) of purslane powder compound rice were studied. The results showed that SME was moderately positively correlated with screw speed (r = 0.608, p < 0.05). However, torque was moderately negatively correlated with feed moisture (r = −0.574, p < 0.05), and die head pressure was moderately negatively correlated with barrel temperature (r = −0.635, p < 0.01). The target variables of extrudates were also correlated with the system parameters to varying degrees. These results are helpful to control and predict the texture, pasting properties, and other quality characteristics of extruded products containing purslane powder.

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“…Cereal biofortification is a potential solution to compensate for the lack of essential elements in human nutrition, as it represents the process of developing plants that have an increased content of bioavailable nutrients in their edible parts (Palmgren et al, 2008). The enrichment of food ingredients with a high content of Zn and selenium (Se) is also an effective way of achieving sufficient quantities on a daily basis (Tangjaidee et al, 2019). Many studies show the positive results of consumption of fortified cereals on micronutrient intakes in the diets of adults and children (Barr et al, 2013;Serra-Majem, 2001; Fulgoni and Buckley, 2015).…”

Section: Introductionmentioning

confidence: 99%

Teksturalna i senzorska svojstva ekstrudiranih kukuruznih snack proizvoda s dodatkom pčenice obogaćane cinkom i selenom

Kajić

Jozinović

Lončarić

et al. 2022

Poljoprivreda (Online)

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The aim of this paper was to investigate the influence of Zn‐ and Se‐fortified wheat flour addition to the corn grits at 90:10, 80:20, 70:30, 60:40 ratios on the hardness, fracturability, expansion ratio, bulk density, color, and sensory attributes of the extrudates. Extrusion was performed at three temperature profiles: 140/170/170 °C, 150/180/180 °C, and 160/190/190 °C. With an increase in the proportion of Zn‐ and Se‐ fortified wheat flour and temperature increase, all observed physical characteristics of extrudates decreased. The lightness of all the samples increased after the extrusion. The total color change increased with the addition of Zn‐ and Se‐fortified wheat flour. Sensory characteristics showed that the samples with a lower percentage of added Zn‐ and Se‐fortified wheat flour had better scores and acceptability, compared to the samples with a higher fortification ratio.

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Selenium, fibre, and protein enrichment of rice product: extrusion variables and product properties

Cited by 8 publications

References 65 publications

Development of innovative tigernut-based nutritional snack by extrusion process: effects of die temperature, screw speed, and formulation on physicochemical characteristics

Development of innovative tigernut-based nutritional snack by extrusion process: effects of die temperature, screw speed, and formulation on physicochemical characteristics

Correlation analysis between extrusion process variables and quality of purslane leaf powder rice extrudates

Teksturalna i senzorska svojstva ekstrudiranih kukuruznih snack proizvoda s dodatkom pčenice obogaćane cinkom i selenom

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