Small‐Scale Extrusion of Corn Masa By‐Products

Abstract

Corn masa by-product streams are high in fiber and are amenable for utilization in livestock feed rations. This approach is a potentially viable alternative to landfilling, the traditional disposal method for these processing residues. Suspended solids were separated from a masa processing waste stream, blended with soybean meal at four levels (0, 10, 20, and 30% wb), and extruded in a laboratory-scale extruder at speeds of 50 rpm (5.24 rad/ sec) and 100 rpm (10.47 rad/sec) with temperature profiles of 80-90-100°C and 100-110-120°C. Processing conditions, including dough and die temperatures, drive torque, specific mechanical energy consumption, product and feed material throughput rates, dough apparent viscosity, and dough density, were monitored during extrusion. The resulting products were subjected to physical and nutritional characterization to determine the effects of processing conditions for these blends. Extrudate analysis included moisture content, water activity, crude protein, in vitro protein digestibility, crude fat, ash, product diameter, expansion ratios, unit and true density, color, water absorption and solubility, and durability. All blends were suitable for extrusion at the processing conditions used. Blend ratio had little effect on either processing parameters or extrudate properties; extrusion temperature and screw speed, on the other hand, significantly affected both processing and product properties. Corn masa by-product streams are high in fiber and are amenable for utilization in livestock feed rations. This approach is a potentially viable alternative to landfilling, the traditional disposal method for these processing residues. Suspended solids were separated from a masa processing waste stream, blended with soybean meal at four levels (0, 10, 20, and 30% wb), and extruded in a laboratory-scale extruder at speeds of 50 rpm (5.24 rad/sec) and 100 rpm (10.47 rad/sec) with temperature profiles of 80-90-100°C and 100-110-120°C. Processing conditions, including dough and die temperatures, drive torque, specific mechanical energy consumption, product and feed material throughput rates, dough apparent vis- Disciplines Agriculture | Bioresource and Agricultural Engineering

Development and evaluation of garlic incorporated ready-to-eat extruded snacks

“…Due to the decrease of rice flour % and presence of 30 % defatted soy flour the oil absorption capacity of the extruded products decreased with increase in garlic incorporation 5 % (1.39±0.02) and 10 % (0.93±0.015) as seen in Table 2 and also higher absorption of oil may be attributed to presence of less fat and more crude fiber in case of extrudate sample prepared which was in accordance to Deshpande and Poshadri 2011 Specific mechanical energy (SME) The mechanical energy input per unit mass of the extrudate, was calculated by dividing the net power input to the screw by the extrudate flow rate (Rosentrater et al 2005). The SME ranged between 209.3±4.72 to 236.6±11.06 as seen in Table 2, and it was inversely proportional to mass flow rate where Onwulata et al 2001 had mentioned that Specific mechanical energy integrates extrusion responses, such as net torque, screw speed and the product mass flow rates.…”

Twin-screw Extrusion Processing of Vegetable-based Protein Feeds for Yellow Perch (Perca flavescens) Containing Distillers Dried Grains, Soy Protein Concentrate, and Fermented High Protein Soybean Meal

“…Then, the dried extrudates were subjected to extensive physical property analyses, including moisture content (MC), water activity (a w ), thermal conductivity (K), thermal resistivity (R), thermal diffusivity (α), expansion ratio (ER), unit density (UD), bulk density (BD), water absorption and water solubility indices (WAI, WSI), pellet durability index (PDI), and color,followingcolor, following the methods delineated by Rosentrater et al (2005).…”

“…The interaction effects of these variables at high levelsoflevels of temperature and shear forces during extrusion processing change the internal structure of the dough during the cooking process inside the barrel and during the evaporation process at the die exit. Expansion is mainly governed by the sudden decrease in pressure attheat the die section, which results in water phase transition and formation of air cells in the extrudates (Alves et al, 1999;Lam & Flores 2003;Moore, 1990;Chevanan et al, 2007a).Additionally, during the cooking process, the melted dough exhibits a pseudoplastic behavior and thus, a substantial decrease in the apparent viscosity of the dough, which is influenced by the temperature, moisture content and type of the ingredients and ultimately affects the extent of pressure release and expansion of the finished product (Rosentrater et al, 2005;Chevanan et al, 2007a). In general, the more moisture, the less expansion due to the lubricant effect of water and consequent decrease in apparent viscosity of the dough (Mjoun & Rosentrater, 2011); the higher the starch content, the greater the expansion due to starch gelatinization and elastic behaviour of the dough inside the barrel and consequent pressure rise at the die exit (Nielsen, 1976;Kokini et al, 1992;Case et al, 1992;Sokhey et al, 1994;Ibanoglu et al, 1996).…”

“…Inclusion of soy protein products in yellow perch diets significantly increased L*, a*, and b* values of the extrudates by 7, 27, and 14% for FSBM-based diets; by 17, 34, and 15% for the SPC-based diets, respectively. Generally, color of feed and biological products is an important quality (Ilo & Berghofer, 1999), which also can be indirectly related to the nutritional value of the products (Rosentrater et al, 2005;Berset 1989). Color of the feeds is greatly affected by the operating conditions of the applied process.…”

“…However, the effect of ingredient composition of the mixtures and their natural colors need to be considered. Maillard reaction can destroy the amino acid chains of the protein molecules (Rosentrater et al, 2005) and thus decrease the protein digestibility. Finot (1982) suggested thatformationthat formation of an amadori complex of lysine amino acid at the early stage of the Maillard reaction can block this basic amino acid and makes it biologically unavailable,whichunavailable, which reduces the nutritional quality of the food.…”