Structural and textural characterization of corn–lentil extruded snacks

Λάζου, Ανδριάνα; Krokida, Magdalini

doi:10.1016/j.jfoodeng.2010.04.024

Cited by 100 publications

(91 citation statements)

References 32 publications

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“…In addition, the higher protein concentration may also result in differences in pressure and temperature of the mass inside the extruder, affecting the texture properties (Sumargo et al, 2016). This observation is in agreement with studies conducted by Lazou & Krokida (2010), Sumargo et al (2016) and by Dnwulata et al (2001b). These studies obtained enhance in hardness when they increased the concentration of protein in their formulations.…”

Section: Hardnesssupporting

confidence: 87%

“…LEB 18 presented in average 30.25 μm, 58.02 μm and 98.06 μm of thickness, respectively. Lazou & Krokida (2010), when increasing the amount of lentil flour observed a similar influence on the extruded microstructure. The authors also obtained the thickening of the extruded cell walls, as well as reduction in the number of air bubbles formed in the extrusion, resulting in more rigid structures.…”

Section: Microstructurementioning

confidence: 55%

“…Although the effect of different protein sources on extrudates has been extensively investigated to increase the nutritional value of these products (Goes et al, 2015;Jozinović et al, 2016;Lazou & Krokida, 2010;Dnwulata et al, 2001b;Pastor-Cavada et al, 2011;Rathod & Annapure, 2016), little information is available on microalgae-added extruded snacks. Some studies using Spirulina on extrudates composition verified nutritional increase (Morsy et al, 2014;Joshi et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

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Effect of Spirulina addition on the physicochemical and structural properties of extruded snacks

et al. 2017

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Nowadays the demand for practical food like snacks increases worldwide, however the nutritional value in most these formulations is reduced. Due to its chemical composition with high protein concentration, the microalga Spirulina has been used on the production of enriched foods. The present study aimed to evaluate the effects of Spirulina sp. LEB 18 addition on snacks formulations and extrusion conditions on the physicochemical and structural properties of snacks. Protein concentration and physical properties such as expansion index, bulk density, hardness, water absorption index, water solubility index and color were determined. The results showed that the addition of Spirulina sp. LEB 18, temperature in the last zone of the extruder and feed moisture influenced the product responses. The increase in feed moisture increased the hardness, bulk density and water absorption index of the snacks. Higher concentrations of microalga produced snacks with higher protein content, total color difference (ΔE) and compact structure. The addition of 2.6% Spirulina produced snacks with up to 11.3% protein and with adequate physical and structural properties for consumption. Thus, snacks containing Spirulina are an alternative to the demand for healthy food of practical consumption.Keywords: extrusion; microalga; microstructure; nutrition; snack.Practical Application: Snacks added of Spirulina can be developed with adequate physical and microstructural properties.

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Section: Hardnesssupporting

confidence: 87%

Section: Microstructurementioning

confidence: 55%

Section: Introductionmentioning

confidence: 99%

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Effect of Spirulina addition on the physicochemical and structural properties of extruded snacks

et al. 2017

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“…In our study, the addition of DHC resulted in an increase of bulk density. Other authors have also connected the increase of bulk density with the addition of brewer's spent grain (Stojceska et al 2009), lentil flour (Lazou & Krokida 2010) and partially defatted hazelnut flour in a feed mixture (Yağci & Göğüş 2008). The results obtained in this study also show that the addition of DHC resulted in a decrease of fracturability, whereas hardness of extrudates increased.…”

Section: Resultsmentioning

confidence: 99%

Optimisation of extrusion variables for the production of corn snack products enriched with defatted hemp cake

Jozinović¹,

Ačkar²,

Jokić³

et al. 2017

Czech J. Food Sci.

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Jozinović A., Ačkar D., Jokić S., Babić J., Panak Balentić J., Banožić M., Šubarić D. (2017): Optimisation of extrusion variables for the production of corn snack products enriched with defatted hemp cake. Czech J. Food Sci., 35: 507-516.The effects of defatted hemp cake added to corn grits (at ratios of 0, 5, and 10% DM), the moisture content of the mixtures (15, 20, and 25%) and the temperature in the extruder ejection zone (150, 165, and 180°C) on the physical properties of extruded products have been investigated. Statistical optimisation of investigated extrusion conditions using the response surface methodology was performed. The hemp cake was completely defatted by means of a supercritical CO 2 extraction. The extrusion was performed on a laboratory single screw extruder and regulated by the following parameters: temperature in the dosing and compression zone (120 and 150°C), screw compression ratio (4 : 1), round die (4 mm). The change of extrusion process conditions significantly affected the physical properties of produced snacks. The expansion ratio ranged between 1.38 and 3.11, bulk density between 0.14 and 0.49 g/cm 3 , hardness between 18.15 and 70.62 N, fracturability from 3.65 to 10.38 mm, and the total colour change between 3.25 and 24.73.

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“…Literature review shows that there have been many researches into the textural quality of different kinds of snacks (Katz and Labuza 1981;Halek et al 1989;Liu et al 2000;Pamies et al 2000;Rampersad et al 2003;Veronica et al 2006;Ainsworth et al 2007;Ravi et al 2007;Nath and Chattopadhyay 2008;Greve et al 2010;Lazou and Krokida 2010). However, to our knowledge, there is no or little study available concerning the effects of different combinations of time and temperature of deep-fat frying on sensory and textural properties of pellet snacks.…”

Section: Introductionmentioning

confidence: 99%

Effect of deep-fat frying on sensory and textural attributes of pellet snacks

2012

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In this paper, the effects of several frying parameters on the quality of indirect expanded snacks were studied. Pellets, in two colors of yellow and green, were deep-fat fried at 150, 170, and 190°C for 0.5, 1.5, 2.5, 3.5, and 4.5 min; then, subjected to uniaxial compression test and sensory analysis. The results showed that hardness, fracture force and apparent modulus of elasticity reduced with increase in frying time and temperature due to puffing samples and decrease in crust thickness. In contrast, higher frying temperature improved the crispness of samples. Panelists preferred the flavor, color, and total acceptance of yellow samples to the green ones. Moreover, principal component analysis (PCA) of instrumental and sensory data provided important information for the correlation of objective and sensory properties.

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Structural and textural characterization of corn–lentil extruded snacks

Cited by 100 publications

References 32 publications

Effect of Spirulina addition on the physicochemical and structural properties of extruded snacks

Effect of Spirulina addition on the physicochemical and structural properties of extruded snacks

Optimisation of extrusion variables for the production of corn snack products enriched with defatted hemp cake

Effect of deep-fat frying on sensory and textural attributes of pellet snacks

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