Structural properties of protein-stabilized starch-based supercritical fluid extrudates

Alavi, Sajid; Gogoi, Binoy K.; Khan, M.; Bowman, Brian; Rizvi, Syed S.H.

doi:10.1016/s0963-9969(99)00063-0

Cited by 95 publications

(100 citation statements)

References 13 publications

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“…Higher levels of SPC, greater than 25%, reduced radial expansion. Moreover, the addition of gluten to cassava starch decreased the radial expansion of extrudates (HASHIMOTO et al, 2002), and in the same way the following blends decreased radial expansion: co-extrusion of corn meal, wheat starch, and rice and barley flours with whey protein (ONWULATA et al,1998), wheat and corn starch with soy protein isolate (ONWULATA et al, 1998;HOSENEY, 1982), egg-white proteins and starch (ALAVI et al, 1999), chickpea and rice flours (BHATTACHARYA; PRAKASH, 1994), and cysteine and wheat flour (LI; LEE, 1996).…”

Section: Viscosity Analysismentioning

confidence: 89%

“…Diverse efforts have been made to improve the nutritional value of snacks by means of incorporating protein from different sources. HOSENEY, 1982;ONWULATA et al, 1998;MATHEW;FAUBION, 1999;ALAVI et al, 1999;LI;LEE, 1996;CHANG et al, 2001;HASHIMOTO et al, 2002). Faubion and Hoseney (1982) observed that the effect of proteins on expansion depends on their type and concentration.…”

Section: Introductionmentioning

confidence: 99%

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Optimization of extrusion process for production of nutritious pellets

et al. 2012

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A blend of 50% Potato Starch (PS), 35% Quality Protein Maize (QPM), and 15% Soybean Meal (SM) were used in the preparation of expanded pellets utilizing a laboratory extruder with a 1.5 × 20.0 × 100.0 mm die-nozzle. The independent variables analyzed were Barrel Temperature (BT) (75-140 °C) and Feed Moisture (FM) (16-30%). The effect of extrusion variables was investigated in terms of Expansion Index (EI), apparent density (ApD), Penetration Force (PF) and Specific Mechanical Energy (SME), viscosity profiles, DSC, crystallinity by X-ray diffraction, and Scanning Electronic Microscopy (SEM). The PF decreased from 30 to 4 kgf with the increase of both independent variables (BT and FM). SME was affected only by FM, and decreased with the increase in this variable. The optimal region showed that the maximum EI was found for BT in the range of 123-140 °C and 27-31% for FM, respectively. The extruded pellets obtained from the optimal processing region were probably not completely degraded, as shown in the structural characterization. Acceptable expanded pellets could be produced using a blend of PS, QPM, and SM by extrusion cooking.

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Section: Viscosity Analysismentioning

confidence: 89%

Section: Introductionmentioning

confidence: 99%

Optimization of extrusion process for production of nutritious pellets

et al. 2012

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“…Addition of more hydrophobic ingredients in the diet can decrease the k value of the extrudates. This explains why thermal properties of the extrudates are highly related to the diet formulation, extruder operational conditions, and internal structure of the extrudates (Alavi et al, 1999). Knowledge of the thermal properties of the ingredients can be helpful to control the extrusion operational conditions and to manipulate the product physical properties such as expansion ratio and density.…”

Section: Thermal Propertiesmentioning

confidence: 99%

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

Fallahi¹,

Muthukumarappan²,

Rosentrater³

et al. 2012

JFR

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Changing to alternative protein sources supports production of more economic aquafeeds. Two isocaloric (3.06 kcal/g) and isonitrogenous (40% db) experimental feeds for juvenile yellow perch were formulated with incorporation of fermented soybean meal (FSBM) and soy protein concentrate (SPC), each of which were at two levels (0 and 20% db), along with constant amounts of high protein distillers dried grains (DDG) (~30% db), and appropriate amounts of other ingredients. Using a pilot scale twin-screw extruder, feed production was performed in two replications for each diet at conditioner steam levels of 0.11 to 0.16 kg/min, extruder water of 0.11 to 0.19 kg/min, and screw speeds of 230 to 300 rpm. The effects of SPC and FSBM inclusion on extrudate physical properties were compared with those of a control diet (which contained 20% fishmeal and 30% DDG). Inclusion of 20% FSBM and 20%SPC resulted in a substantial decrease in unit density by 9.2 and 24%, but an increase in lightness, greenness, yellowness, and expansion ratio of the extrudates by 7, 27, 14, 7, 17, 34, 15, and 16.5%, respectively. SPC inclusion led to a considerable increase in water absorption, thermal resistivity, and thermal diffusivity by 17.5, 6.3, and 17.6%, respectively, whereas no significant change was observed for these properties with incorporation of 20% FSBM. Additionally, all extruded products had high durability. Taken together, using ~30% DDG with20% FSBM or20% SPC as alternative protein sources resulted in viable extrudates with properties appropriate for yellow perch production. A future study investigating the effect of extrusion processing conditions on the production of complete vegetable-based protein feeds for yellow perch species would be appropriate. of Food Research; Vol. 1, No. 3; 2012 ISSN 1927-0887 E-ISSN 1927-0895 Published by Canadian Center of Science and Education 230 AbstractChanging to alternative protein sources supports production of more economic aquafeeds. Two isocaloric (3.06 kcal/g) and isonitrogenous (40% db) experimental feeds for juvenile yellow perch were formulated with incorporation of fermented soybean meal (FSBM) and soy protein concentrate (SPC), each of which were at two levels (0 and 20% db), along with constant amounts of high protein distillers dried grains (DDG) (30% db), and appropriate amounts of other ingredients. Using a pilot scale twin-screw extruder, feed production was performed in two replications for each diet at conditioner steam levels of 0.11 to 0.16 kg/min, extruder water of 0.11 to 0.19 kg/min, and screw speeds of 230 to 300 rpm. The effects of SPC and FSBM inclusion on extrudate physical properties were compared with those of a control diet (which contained 20% fishmeal and 30% DDG). Inclusion of 20% FSBM and 20%SPC resulted in a substantial decrease in unit density by 9.2 and 24%, but an increase in lightness, greenness, yellowness, and expansion ratio of the extrudates by 7, 27, 14, 7, 17, 34, 15, and 16.5%, respectively. SPC inclusion led to a considerable increase i...

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“…[20] Although gas foaming allows fine control over the extension of the porous network of the foams, achievement of a high degree of open porosity (up to 100%) is often impaired by a combination of rheological and processing limitations that do not allow complete pore opening during foaming and lead to the formation of a closed external skin. [17,20] Therefore, several studies have been devoted to overcome these limitations and to propose suitable strategies, optimized depending on the specific fields of application, to increase the final open-pore content of the thermoplastic foams up to 100%.…”

Section: Full Papermentioning

confidence: 99%

Open‐Pore Biodegradable Foams Prepared via Gas Foaming and Microparticulate Templating

Salerno

Iannace

Netti

2008

Macromolecular Bioscience

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Open-pore biodegradable foams with controlled porous architectures were prepared by combining gas foaming and microparticulate templating. Microparticulate composites of poly(epsilon-caprolactone) (PCL) and micrometric sodium chloride particles (NaCl), in concentrations ranging from 70/30 to 20/80 wt.-% of PCL/NaCl were melt-mixed and gas-foamed using carbon dioxide as physical blowing agent. The effects of microparticle concentration, foaming temperature, and pressure drop rate on foam microstructure were surveyed and related to the viscoelastic properties of the polymer/microparticle composite melt. Results showed that foams with open-pore networks can be obtained and that porosity, pore size, and interconnectivity may be finely modulated by optimizing the processing parameters. Furthermore, the ability to obtain a spatial gradient of porosity embossed within the three-dimensional polymer structure was exploited by using a heterogeneous microparticle filling. Results indicated that by foaming composites with microparticle concentration gradients, it was also possible to control the porosity and pore-size spatial distribution of the open-pore PCL foams.

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Structural properties of protein-stabilized starch-based supercritical fluid extrudates

Cited by 95 publications

References 13 publications

Optimization of extrusion process for production of nutritious pellets

Optimization of extrusion process for production of nutritious pellets

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

Open‐Pore Biodegradable Foams Prepared via Gas Foaming and Microparticulate Templating

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