The characterisation of extruded brewer’s spent grain and resistant starch using a microwave transmission line technique

Ng, Sing K.; Ainsworth, Paul; Plunkett, Andrew; Haigh, Arthur; Gibson, Arthur; Parkinson, G.; Stojceska, Valentina; Jacobs, G.

doi:10.1016/j.jfoodeng.2007.04.018

Cited by 4 publications

(1 citation statement)

References 10 publications

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“…Luger and Miethlinger (2019) also developed an online rheometer for simultaneous measurement of shear and extensional viscosity during the polymer extrusion process. Within the food industry, different in‐line measurements have been employed, such as color monitoring by light spectrometry (Valadez‐Blanco et al., 2007) and the determination of relative complex permittivity via microwave transmission (Ng et al., 2007), but in‐line rheological measurements have been minimally studied within a protein matrix. A capillary or slit die attached to the end of the extruder has been most commonly employed (Chen & Rizvi, 2006; Cho & Rizvi, 2009; Mazzanti & Mollica, 2015; Ponrajan et al., 2020) with reasonable success and have established the utility of in‐line measurements.…”

Section: Introductionmentioning

confidence: 99%

In‐process flow behavior and structure formation during supercritical fluid extrusion of milk protein concentrate

Arora

Schulz

Rizvi

2021

J. Food Process. Preserv.

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The in‐line flow behavior of milk protein concentrate (MPC) and MPC‐sucrose (MPC‐S) blends with and without added supercritical CO2 (SC‐CO2) during extrusion was quantified using a slit die rheometer and related to the expansion characteristics of extrudates. The apparent viscosity of the melt was in order: MPC > MPC + SC‐CO2 > MPC‐S > MPC‐S + SC‐CO2. A lower viscosity reduction factor due to SC‐CO2 incorporation was observed for MPC‐S (1.3–1.1) compared to MPC (1.5–1.2) owing to decreased volume fraction of protein in MPC‐S. Increase in the apparent viscosity increased the expansion ratio for both MPC and MPC‐S extrudates from 2.2 to 4.3 and 1.9 to 4 and decreased the average cell size from 924 to 392 and 936 to 354 µm, respectively. Thus, expansion and cellular architecture of MPC‐based extrudates can be improved by controlling the melt viscosity. The findings of this study could have significant utility in designing novel milk protein‐based products. Practical applications Milk protein concentrates are highly valuable and nutritionally attractive products and their conversion into expanded and texturally designed foods will be a valuable addition to the market. The cellular architecture of such foods is one of the primary indicators of the consumer‐acceptable quality and depends upon the melt rheology, which in turn is related to the feed composition and processing conditions within the extruder. Relating the in‐line rheological properties to extrudate characteristics can provide better decision‐making ability for the selection of feed ingredients, diluents, and inert ingredients for the development of expanded milk protein puffs of commercial utility.

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Section: Introductionmentioning

confidence: 99%

In‐process flow behavior and structure formation during supercritical fluid extrusion of milk protein concentrate

Arora

Schulz

Rizvi

2021

J. Food Process. Preserv.

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Rapid determination of sucrose in chocolate mass using near infrared spectroscopy

Filho

2009

Analytica Chimica Acta

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Food-based uses of brewers spent grains: Current applications and future possibilities

Oyedeji

2023

Food Bioscience

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The characterisation of extruded brewer’s spent grain and resistant starch using a microwave transmission line technique

Cited by 4 publications

References 10 publications

In‐process flow behavior and structure formation during supercritical fluid extrusion of milk protein concentrate

In‐process flow behavior and structure formation during supercritical fluid extrusion of milk protein concentrate

Rapid determination of sucrose in chocolate mass using near infrared spectroscopy

Food-based uses of brewers spent grains: Current applications and future possibilities

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