Sorption behavior and isosteric heat of maize-millet based protein enriched extruded product

Sahu, Chandrahas; Patel, S.; Khokhar, Dharmendra

doi:10.1016/j.heliyon.2021.e06742

Cited by 5 publications

(11 citation statements)

References 21 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…This may be because of the swellable nature of hydrophilic material till it reaches the maximum hydration sites. The similar trends of results have also been described by previous researchers (Vishwakarma et al 2011;Sahu et al 2021). The value of EMC increased with the increase in water activity at constant temperature, which may be due to the hydrophilic nature of the starch present in the karaya gum.…”

Section: Moisture Sorption Characteristics Of Karaya Gumsupporting

confidence: 90%

See 1 more Smart Citation

Study on equilibrium moisture sorption characteristics and modeling of Karaya (Sterculia urens Roxb.) gum

et al. 2022

Self Cite

View full text Add to dashboard Cite

Background Karaya gum is heavily acetylated polysaccharide and used for medicinal purposes as a bulk-forming laxative. It is also used in the paper and textile industries as well as food stabilizer. So its moisture sorption behavior study is important. The moisture sorption isotherms of karaya gum were investigated at four experimental temperatures (30, 40, 50 and 60 °C) under the water activities range from 0.10 to 0.95 using static gravimetric method. Results Maximum value of equilibrium moisture content (EMC) of karaya gum (39.7%, db) was noted with the set of highest water activity (0.92) at lowest temperature (30 °C) and minimum value of EMC (2.5%, db) with lowest water activity (0.11) at highest temperature (60 °C). The sorption data were fitted with GAB, Iglesias and Chirife, Caurie, Halsey and BET models. The adequacy of the sorption isotherm models were observed statistically using goodness of fit parameters. The well-known GAB model best interpreted the equilibrium data in a satisfactory manner in the test gum. The monolayer moisture content, estimated using GAB model, was found to be 12.66 g/100 g and 7.4 g/100 g gum at 30 °C and 60 °C, respectively. The isosteric heat of sorption was found to be maximum (36.24 kJ/mol) at 5% moisture content (db) of karaya gum. Conclusion Moisture sorption behavior of karaya gum was found to be temperature dependent. EMC decreases with the increase in temperature at particular water activity. The sorption behavior of the test gum expressed the typical type-II sigmoid-shaped curve. Isosteric heat of sorption of karaya gum was decreased with the increase in moisture content.

show abstract

Section: Moisture Sorption Characteristics Of Karaya Gumsupporting

confidence: 90%

“…Moisture sorption isotherms of karaya gum samples were determined using a static gravimetric technique (Lazou and Krokida 2011; Sahu et al 2021). The sample was exposed to the humid atmosphere in the container maintained by the saturated salt slurries.…”

Section: Procedures and Equipment Applied For Sorption Isothermmentioning

confidence: 99%

Study on equilibrium moisture sorption characteristics and modeling of Karaya (Sterculia urens Roxb.) gum

et al. 2022

Self Cite

View full text Add to dashboard Cite

show abstract

“…The water molecules have higher energy at higher temperatures which allow most of them to separate from the active sites (Wani & Kumar, 2016). Similar trends for many food products have been reported in the review of Al‐Muhtaseb et al (2002), as well as for defatted cottonseed meal (He et al, 2021), corn flour (Oyelade et al, 2008), and extrudates (Sahu et al, 2021; Sahu & Patel, 2020).…”

Section: Resultssupporting

confidence: 75%

“…Similar trends for many food products have been reported in the review of Al-Muhtaseb et al (2002), as well as for defatted cottonseed meal (He et al, 2021), corn flour (Oyelade et al, 2008), and extrudates (Sahu et al, 2021;Sahu & Patel, 2020).…”

Section: Models Evaluationsupporting

confidence: 82%

“…Traditionally, extrusion is performed by using raw materials rich in starch, for example, grits or flour from corn, rice, wheat, and potato (Khushbu et al, 2020). Very often, they are enriched by various additives to improve the nutritional, functional, or mechanical properties of the extrudates (Sahu et al, 2021; Tanska et al, 2017; Wani & Kumar, 2015).…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Comparison and modeling of moisture sorption isotherms of deproteinized rapeseed meal and model extrudate

Dushkova

Simitchiev

Kalaydzhiev

et al. 2022

Food Processing Preservation

View full text Add to dashboard Cite

The equilibrium moisture contents (EMC) of deproteinized rapeseed meal (DRM) and model extrudate, prepared from DRM and corn grits (1:1), were determined at different temperatures (20°C, 30°C, and 40°C) and water activities (0.112 to 0.851) using the static gravimetric method. The model extrudate exhibited lower sorption capacity and significantly greater hysteresis loop than these of the DRM. Five models including the effect of the temperature were applied to analyze the experimental data. The modified models of Oswin and GAB were found suitable for describing the relationship between the equilibrium moisture content, the water activity, and the temperature. In the range of temperatures studied, the DRM and the extrudate were characterized by monolayer moisture at water activities of 0.10 and 0.16, respectively. For long‐term storage at 20°C, maintaining water activities from 0.10 to 0.60 and EMCs from 7.36% d.b to 17.09% d.b. for the DRM and water activities from 0.16 to 0.60 and EMCs from 6.43% d.b to 13.61% d.b. for the model extrudate were suggested. The study demonstrated the usability of the DRM for the production of a model extrudate suitable for long‐term storage. Practical applications The European Union developed a concept for recycling waste and by‐products from food and agricultural industries and their reuse in innovative food products. In this regard, characterization and investigation of the potential application of deproteinized rapeseed meal (DRM), appearing as a waste of protein isolation from industrial rapeseed meal, was initiated. The implementation of DRM in new extruded products with functional characteristics and long‐term storage would be economically, socially, and environmentally significant. Knowledge of the sorption behavior of food products is essential for their microbiological and biochemical stability during storage. Data generated in this study could be valuable for designing technological and/or storage parameters that allow optimization of heat and mass transfer processes while working with these materials.

show abstract

Coffee by-product cascara as an edible active coating for enhancing hazelnut preservation and packaging

Turan,

Wang,

Grundmann

et al. 2024

Food Packaging and Shelf Life

View full text Add to dashboard Cite

Sorption behavior and isosteric heat of maize-millet based protein enriched extruded product

Cited by 5 publications

References 21 publications

Study on equilibrium moisture sorption characteristics and modeling of Karaya (Sterculia urens Roxb.) gum

Study on equilibrium moisture sorption characteristics and modeling of Karaya (Sterculia urens Roxb.) gum

Comparison and modeling of moisture sorption isotherms of deproteinized rapeseed meal and model extrudate

Coffee by-product cascara as an edible active coating for enhancing hazelnut preservation and packaging

Contact Info

Product

Resources

About