Shear and elongational viscosities of a complex starchy formulation for extrusion cooking

Núñez, Martín; Valle, Guy Della; Sandoval, Aleida J.

doi:10.1016/j.foodres.2010.07.006

Cited by 25 publications

(10 citation statements)

References 29 publications

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“…The disappearance of hot peaks at these temperatures is probably due to complete starch gelatinization in these samples during the extrusion process. Núñez et al . have also shown that the peak viscosity of cereal‐based extrudates decreased with increasing barrel temperature and disappeared at high extrusion temperatures (150 °C and above).…”

Section: Resultssupporting

confidence: 88%

“…The disappearance of hot peaks at these temperatures is probably due to complete starch gelatinization in these samples during the extrusion process. Núñez et al 32 have also shown that the peak viscosity of cereal-based extrudates decreased with increasing barrel temperature and disappeared at high extrusion temperatures (150 ∘ C and above). The samples produced at 150 ∘ C and 175 ∘ C exit-die temperatures with N 2 gas injection had higher cold viscosity value as compared to their counterparts produced without N 2 gas injection, which was similar to the results observed at lower barrel temperatures.…”

Section: Pasting Properties Of Yellow Pea and Red Lentil Flours And Tmentioning

confidence: 93%

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Functional and thermal properties of yellow pea and red lentil extrudates produced by nitrogen gas injection assisted extrusion cooking

Masatcioglu

Köksel

2019

J Sci Food Agric

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BACKGROUND There are excellent opportunities for greater incorporation into our diets of pulses, which are rich in proteins and dietary fibers, if their functional properties are modified to fit a wide range of applications in the food industry. The objective of this research was to produce high protein and fiber extrudates from yellow pea and red lentil flours using conventional and N2 gas injection assisted extrusion cooking methods. The effects of process variables on extrudate functional and thermal properties were also investigated. RESULTS The cold viscosity of extrudates produced by N2 gas injection were higher than those produced by conventional extrusion, indicating that gas‐assisted extrusion does affect the end‐product pasting properties. At higher barrel temperatures (150–175 °C) extrudates did not exhibit any thermal transition in their thermograms, and thus their starches were completely gelatinized and proteins completely denatured during extrusion. In general, water solubility of extrudates produced by N2 gas injection was significantly (P < 0.05) higher than those produced by conventional extrusion. Emulsion capacity and stability of yellow pea extrudates were in the range of 44–50% and 42–47%, respectively, and the counterpart values of red lentil extrudates were very similar (in the range of 43–47% and 43–46%, respectively). CONCLUSION Nitrogen gas injection assisted extrusion cooking can be used practically in development of pulse extrudates which contain high protein and dietary fiber. This novel and innovative technique is a reliable alternative method to the conventional CO2 gas injection assisted extrusion cooking methods in the snack food and food ingredient industries. © 2019 Society of Chemical Industry

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Section: Resultssupporting

confidence: 88%

Section: Pasting Properties Of Yellow Pea and Red Lentil Flours And Tmentioning

confidence: 93%

Functional and thermal properties of yellow pea and red lentil extrudates produced by nitrogen gas injection assisted extrusion cooking

Masatcioglu

Köksel

2019

J Sci Food Agric

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“…Despite the above-mentioned difficulties, some results for η e are already available for starch products, including starchy recipes for ready-to-eat breakfast cereals using both slit-die [80,85] and conventional off-line rheometers [97,98]. It has been suggested that η e approximately follows a power-law of the elongational rate and is influenced by the moisture content and the temperature.…”

Section: Beyond Steady Shear Viscositymentioning

confidence: 99%

Principles and Guidelines for In-Line Viscometry in Cereal Extrusion

et al. 2022

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In the food industry, extrusion cooking finds numerous applications thanks to its high productivity and nutrient retention. More specifically, cereal extrusion, e.g., for savory snacks and breakfast products has an important market share. For such applications, rheology, which addresses viscous and elastic contributions, plays an important role in developing, optimizing, and controlling the extrusion manufacturing technique. In this context, conventional off-line rheometers are not ideal for providing data, as the goal is to replicate the exact thermomechanical history to which the food is subjected in the extrusion process. Hence, to achieve reliable analyses, in-line viscometers that have mostly been tested using oil-based polymers were introduced. Biopolymers (e.g., starch), however, are highly sensitive to both heat and mechanical degradation, and the viscometer design has to be adapted accordingly to produce an accurate measurement. Alongside a discussion of the different designs available, this review will address the most common methodologies for measuring the steady shear viscosity, extensional viscosity, and the first normal stress difference for food applications, providing researchers in the biopolymer and food engineering fields with a general introduction to this emerging topic.

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“…The shear and elongation viscosities are determined using a capillary rheometer, named the Rheoplast, which was fully described in our preceding work. 21,24 The temperature of the tests is the ambient temperature (T = 23 °C = 296 K) except when it is modified to reach 310 K or 323 K (37 °C or 50 °C). The highest value is chosen to ascertain any trend of variations of the viscosity with temperature.…”

Section: Viscosity Measurementsmentioning

confidence: 99%

Variations of the viscous properties of a sponge cake artificial bolus with some physiological parameters

2022

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Shear and elongational viscosities of a complex starchy formulation for extrusion cooking

Cited by 25 publications

References 29 publications

Functional and thermal properties of yellow pea and red lentil extrudates produced by nitrogen gas injection assisted extrusion cooking

Functional and thermal properties of yellow pea and red lentil extrudates produced by nitrogen gas injection assisted extrusion cooking

Principles and Guidelines for In-Line Viscometry in Cereal Extrusion

Variations of the viscous properties of a sponge cake artificial bolus with some physiological parameters

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