Starch-based extruded cereals enriched in fibers: A behavior of composite solid foams

Chanvrier, Hélène; Desbois, Fabrice; Perotti, Fabienne; Salzmann, Claire; Chassagne, Sophie; Gumy, Jean-Claude; Blank, Imre

doi:10.1016/j.carbpol.2013.07.005

Cited by 29 publications

(14 citation statements)

References 45 publications

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“…Extrusion-cooking is a technique of fast and intensive processing of materials in which the pressure and temperature of the process have a great influence on the characteristics of the final products (Agbisit et al, 2007;Chanvrier et al, 2013;Conti e Silva et al, 2010;Ilo et al, 1999;İbanoğlu et al, 2006). The temperature of the treatment during the process can be high (up to ca.…”

Section: Introductionmentioning

confidence: 99%

Moisture sorption characteristics of extrusion-cooked starch protective loose-fill cushioning foams

Combrzyński¹,

Mościcki²,

Kwaśniewska³

et al. 2017

International Agrophysics

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A b s t r a c t. The aim of this work was to determine the water vapour sorption properties of thermoplastic starch filling foams processed by extrusion-cooking technique from various combinations of potato starch and two foaming agents: poly(vinyl) alcohol and Plastronfoam, in amount of 1, 2 and 3% each. Foams were processed with the single screw extruder-cooker at two different screw rotational speeds 100 and 130 r.p.m. The sorption isotherms of samples were determined and described using the Guggenheim-Anderson-de Boer model. Also, the kinetics of water vapour adsorption by foams, as a function of time, was measured and fitted with Peleg model. On the basis of the analysis the influence of the applied foaming agents, as well as the technological parameters of extrusion-cooking process in relation to water vapour adsorption by thermoplastic starch foams was demonstrated. There was no difference between the shapes of the isotherms for poly(vinyl) alcohol foams while for Plastronfoam foams a notable difference among foams extruded at 100 r.p.m. was observed in the regions of low and high humidity content. The analysis of the Guggenheim-Anderson-de Boer model parameters showed that the water molecules were less strongly bound with the foam surface when extruded at a lower screw speed.K e y w o r d s: extrusion-cooking, thermoplastic starch foams, protective loose-fill materials, sorption isotherms, foaming agents

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Section: Introductionmentioning

confidence: 99%

Moisture sorption characteristics of extrusion-cooked starch protective loose-fill cushioning foams

Combrzyński¹,

Mościcki²,

Kwaśniewska³

et al. 2017

International Agrophysics

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“…On the other hand, addition of same level of soluble fibre such as inulin or guar gum under similar processing conditions does not alter sectional expansion but increase bulk density which is associated with reduced porosity (Robin et al 2012b). However, Chanvrier et al (2013; showed that porosity and average cell size of the extrudates decreased with increased amount of total dietary fibre content regardless of the fibre sources, while opposite trends were reported for hardness. Addition of fibre had less impact on cell wall thickness (Chanvrier et al 2014).…”

Section: Aq5mentioning

confidence: 78%

Nondestructive Imaging of Cellular Solid Foods

Alam

Sözer

2016

Food Engineering Series

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“…Several studies of the extrusion of starchy raw materials have been reported (Chanvrier et al, ; Cruz, Kamarudin, Saad, & Ramezani‐Fard, ; Garcia‐Tejeda et al, ; Shrestha et al, ). However, few studies have been directed at determining the effects of extrusion processing and conditions or food formulations containing different amylose content (Vanier et al, ; Zhang et al, ).…”

Section: Introductionmentioning

confidence: 99%

Effects of rice amylose content and processing conditions on the quality of rice and bean-based expanded extrudates

Vanier

Santos

Villanova

et al. 2018

J Food Process Preserv

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Effects of rice amylose content (6.1%, 17.7%, and 23.1%), moisture content of raw formulations (18% and 22%) and the maximum extrusion barrel temperature (100 and 140°C) on physical, sensorial, and nutritional properties of rice and bean‐based expanded extrudates were determined. Extrudates with high expansion ratio, low density, low hardness, and good sensory acceptance were obtained at processing conditions of 18% feed moisture and 140°C barrel temperature using rice flour containing 6.1% amylose. In general, the lowest moisture content of 18% and the highest temperature of 140°C promoted more desirable expansion ratio and crispy extrudates. The extrusion processing temperatures studied did not change the thiamine content present in the raw formulation. Also, extrudates obtained at 18% moisture content and 140°C barrel temperature presented the highest free phenolics content and the lowest insoluble fiber content, which was partially solubilized with the extrusion process at 140°C. Practical applications The composition and the physical characteristics of expanded extrudates depends on several process parameters, such as characteristics of the formulation, extrusion temperature, moisture content of the formulation, and others. The interactions between ingredients used in the formulations of the extrudates and the effects of changes in the raw materials are important not only for technological properties but also for the nutritional and sensory effects of end products. Results of the present study provides support for the quality of rice and bean‐based extrudates as a function of the rice source used in the formulation, indicating adequate moisture content and maximum barrel temperature for achieving high‐quality extrudates.

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Starch-based extruded cereals enriched in fibers: A behavior of composite solid foams

Cited by 29 publications

References 45 publications

Moisture sorption characteristics of extrusion-cooked starch protective loose-fill cushioning foams

Moisture sorption characteristics of extrusion-cooked starch protective loose-fill cushioning foams

Nondestructive Imaging of Cellular Solid Foods

Effects of rice amylose content and processing conditions on the quality of rice and bean-based expanded extrudates

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