Soy protein-fortified expanded extrudates: Baseline study using normal corn starch

Mesa, Normell Jhoe E. de; Alavi, Sajid; Singh, Narpinder; Shi, Yong‐Cheng; Doğan, Hülya; Sang, Yijun

doi:10.1016/j.jfoodeng.2008.06.032

Cited by 109 publications

(83 citation statements)

References 23 publications

(26 reference statements)

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“…Mechanical energy input increased with screw speed. The same response is typically observed during extrusion of most biomaterials [3,4,24]. The only exception was the 50/420 treatment that had less SME than the treatments with lower screw speeds (280 and 350 rpm) at the same in-barrel moisture of 50%.…”

Section: Extrusion Parameterssupporting

confidence: 61%

Soybean Hulls Pretreated Using Thermo-Mechanical Extrusion—Hydrolysis Efficiency, Fermentation Inhibitors, and Ethanol Yield

Yoo

Alavi

Vadlani

et al. 2011

Appl Biochem Biotechnol

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Soybean hulls were subjected to thermo-mechanical extrusion pretreatment at various in-barrel moisture contents and screw speeds. Extrusion degraded the lignocellulosic structure and enhanced enzymatic hydrolysis of soybean hulls, with up to 155% increase in glucose yield as compared to untreated substrate. Greater glucose yields were observed at higher in-barrel moistures (45% and 50%) and lower screw speed (280 and 350 rpm). Maximum 74% cellulose to glucose conversion resulted from using a two-enzyme cocktail consisting of cellulase and β-glucosidase. Conversion increased to 87% when a three-enzyme cocktail having a cell wall degrading enzyme complex was used for hydrolysis. Fermentation inhibitors, such as furfural, 5-(hydroxymethyl)-2-furaldehyde (HMF), and acetic acid, were found in the extrusion pretreated soybean hulls and hydrolysate. However, their concentrations were below the known thresholds for inhibition. Fermentation of hydrolysate by Saccharomyces cerevisiae led to high yields of ethanol, with concentration ranging from 13.04 to 15.44 g/L.

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Section: Extrusion Parameterssupporting

confidence: 61%

Soybean Hulls Pretreated Using Thermo-Mechanical Extrusion—Hydrolysis Efficiency, Fermentation Inhibitors, and Ethanol Yield

Yoo

Alavi

Vadlani

et al. 2011

Appl Biochem Biotechnol

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“…The addition of some other ingredients to starch basis, like proteins, also showed variable influence on the extrudates hardness. 23 The regression equation for the relationship between independent variables of tomato powder and ascorbic acid levels and hardness of the extrudates obtained in terms of coded variables (Table 1) is presented in 0.8411), and is statistically significant, but the lack of fit was significant (P < 0.05) ( Table 4). Analysis of variance (Table 3) showed that the addition of TP and the addition of AA had a statistically significant linear negative influence on hardness of the extrudates at higher temperatures.…”

Section: Hardness Of the Extrudatesmentioning

confidence: 99%

Physico-chemical Properties of Corn Extrudates Enriched with Tomato Powder and Ascorbic Acid

Obradović

Babić

Šubarić

et al. 2015

Chem. Biochem. Eng. Q.

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The aim of this research was to investigate the influence of the addition of tomato powder (TP) to corn grits at levels 4, 6 or 8 % and the addition of ascorbic acid (AA) at levels 0.5 and 1 %, on total polyphenol content (PF), and antioxidant activity of the extrudates. The hardness and the expansion ratio of the extruded products were also tested. Mathematical models that describe the influence of additives on the mentioned properties were also determined. Extrusion was performed at two temperature regimes: 135/170/170 °C and 100/150/150 °C. Lower temperature regime led to increased hardness and the expansion of extrudates. The addition of tomato and AA led to decreased hardness and the expansion at both temperature regimes. The addition of tomato increased PF and AA compared with pure corn extrudates. Greater degradation of PF and AA was at lower temperature regime. High correlation between PF and AA was demonstrated at both extrusion temperatures.

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“…The WAI tends to increase with increased screw speeds. WAI and WSI are related to the degree of starch fragmentation (de Mesa et al 2009). In this study, lowest WAI coincides with lowest GE and showed a significant relation (P=0.0063).…”

Section: Water Absorption and Water Solubility Indexesmentioning

confidence: 99%

Physicochemical Characterization of Extruded Blends of Corn Starch–Whey Protein Concentrate–Agave tequilana Fiber

Santillán-Moreno

Martı́nez-Bustos

Castaño‐Tostado

et al. 2009

Food Bioprocess Technol

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The objective of this work was to prepare extruded blends of corn starch supplemented with whey protein concentrate and Agave tequilana fiber (AF). The extruded blends were prepared by blending whey protein concentrate (WPC 80, 25%) with a mixture of corn starch (60%, 67%, and 74%) and A. tequilana fiber (1%, 8%, and 15%) and then adjusting its pH (5 and 8). The extrusion process was performed using a laboratory single-screw extruder. The screw compression ratio was 2:1 with a 5.0-mm die nozzle. Barrel temperature in the final zone was 140°C. Small differences in expansion index and bulk density values were found between extruded samples with or without fiber addition, while the samples extruded at pH 5 showed the lowest penetration force. Alkaline pH and high fiber content resulted in the highest total and insoluble dietary fiber. The addition of fiber to the extruded formulations decreased lightness, greenness (−a), and total color (ΔE). AF incorporation increased water absorption index in all the assays, but these values were not significantly different. In vitro digestibility values varied between 83% and 90%, and the addition of AF in different levels did not change these values. The inclusion of AF into extruded blends of whey protein and corn starch reduced peak, minimum, and final viscosity but increased the extent of gelatinization when highest levels of AF were added in the blends. Extruded samples showed good functional characteristics with improved health benefits (more fiber and protein content) due to whey protein and fiber addition to starch.

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Soy protein-fortified expanded extrudates: Baseline study using normal corn starch

Cited by 109 publications

References 23 publications

Soybean Hulls Pretreated Using Thermo-Mechanical Extrusion—Hydrolysis Efficiency, Fermentation Inhibitors, and Ethanol Yield

Soybean Hulls Pretreated Using Thermo-Mechanical Extrusion—Hydrolysis Efficiency, Fermentation Inhibitors, and Ethanol Yield

Physico-chemical Properties of Corn Extrudates Enriched with Tomato Powder and Ascorbic Acid

Physicochemical Characterization of Extruded Blends of Corn Starch–Whey Protein Concentrate–Agave tequilana Fiber

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