The effect of extrusion conditions on mechanical-sound and sensory evaluation of rye expanded snack

Saeleaw, Mayyawadee; Dürrschmid, Klaus; Schleining, Gerhard

doi:10.1016/j.jfoodeng.2012.01.002

Cited by 71 publications

(40 citation statements)

References 40 publications

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“…These cells have weaker cell walls which led to crispier extrudates with lower hardness. Similar results have been reported in the literature (Jozinovic and others ; Saeleaw and others ).…”

Section: Resultssupporting

confidence: 92%

Influence of Extrusion Cooking on In Vitro Digestibility, Physical and Sensory Properties of Brazilian Pine Seeds Flour (Araucaria Angustifolia)

Zortéa-Guidolin

Carvalho

Godoy

et al. 2017

Journal of Food Science

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Brazilian pine seeds (pinhão) are gluten-free products derived from Araucaria angustifolia. The commercialization of these seeds is essentially associated with a low level of industrialization. In this context, extrusion cooking is a potential alternative for preparing extrudates of pinhão as a food product, which can be easily digested and is ready for human consumption. Brazilian pine seeds flour was processed in a single-screw extruder following a central composite rotatable design. Three factors (independent parameters) were considered: moisture content (14 to 22 g/100 g), screw speed (100 to 250 rpm), and temperature in the 3rd heating zone (120 to 200 °C). The structural characteristics, in vitro digestibility and sensory acceptance were also evaluated. The resistant starch contents is almost reduced to zero after extrusion cooking while the slowly digestible starch content is increased. An increase in moisture positively affected the hardness and the luminosity (L ), although it negatively affected the volumetric expansion index, crispness, and color parameters (a , b , and ΔE). The experimental conditions of this study allowed the production of expanded extrudates from Brazilian pine seeds with good expansion, texture properties, and acceptance qualities. Thus, extrusion cooking was found to be a potential method for the industrialization of Brazilian pine seeds as a food product.

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“…These cells have weaker cell walls which led to crispier extrudates with lower hardness. Similar results have been reported in the literature (Jozinovic and others ; Saeleaw and others ).…”

Section: Resultssupporting

confidence: 92%

Influence of Extrusion Cooking on In Vitro Digestibility, Physical and Sensory Properties of Brazilian Pine Seeds Flour (Araucaria Angustifolia)

Zortéa-Guidolin

Carvalho

Godoy

et al. 2017

Journal of Food Science

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“…During a guillotine texture test, Saeleaw et al . () obtained similar results for hardness for extruded snacks made from rye flour. At the defined barrel temperature of 150 °C and feed moisture of 12%, the maximum force was 1.84 kg, whereas at the defined barrel temperature of 190 °C and the humidity of 12% and 16%, this was 1.63 and 1.61 kg, respectively.…”

Section: Resultssupporting

confidence: 56%

Application of microwave vacuum drying for snack production: Characteristics of pure cheese puffs

Chudy

Makowska

Piątek

et al. 2018

Int J of Dairy Tech

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The aim of the study was to obtain and describe crispy snacks purely made of cheese (also referred to as ‘pure’ cheese snacks) using microwave vacuum drying technology. An acid‐set ripened cheese (Harzer cheese) was tested as the raw material. Cutting, hot air drying and microwave vacuum drying were applied in the technology process. This paper investigates the impact of these processes on the physical properties of the puffs; it also includes sensory evaluation of the resulting product. The cheese pieces expanded by ca. 1000% of their original size with a sharp decrease in the bulk density of the puffed samples. Water activity, hardness and brittleness of the cheese puffs were 0.35, 1511.17 g and 3.20 mm, respectively. The CIE LAB coordinates (in spin position), L*, a* and b*, were 82.81, 1.51 and 20.54, respectively. This paper shows that a new form of dairy product can be produced using microwave technology.

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“…6, the increase of extrusion temperature led to a decrease in the modulus of elasticity in accordance with the results referring to maximum stress. In more detail, the increase of extrusion temperature can be linked with the decrease of the thickness of cell walls (Saeleaw et al 2012), which therefore leads to the decrease of modulus of elasticity.…”

Section: Modulus Of Elasticitymentioning

confidence: 99%

‘The effect of inulin addition on structural and textural properties of extruded products under several extrusion conditions’

2015

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The growing consumer demand for healthy snacks has turned the interest of industry and research in the development of new ready-to-eat products, enriched with dietary fibers. Inulin is a soluble fiber with a neutral taste that promotes the good function of the intestine. Rice flour extrudates were produced under various extrusion temperatures, screw speeds, feed moisture concentrations and inulin replacement levels. The objective of this study was to investigate the effect of the material characteristics and the extrusion conditions on the structural and textural properties of the extrudates. Simple mathematical models were used for properties correlation with process conditions and through regression analysis it was revealed that there is a significant effect of extrusion temperature, screw speed, feed moisture content and inulin concentration on the final properties. Both density and maximum stress increased when moisture content and inulin concentration increased, while they decreased when extrusion temperature and screw speed increased. These results were also strengthened by scanning electron microscopy. The highest expansion ratio was presented when decreasing all process conditions apart from screw speed.

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The effect of extrusion conditions on mechanical-sound and sensory evaluation of rye expanded snack

Cited by 71 publications

References 40 publications

Influence of Extrusion Cooking on In Vitro Digestibility, Physical and Sensory Properties of Brazilian Pine Seeds Flour (Araucaria Angustifolia)

Influence of Extrusion Cooking on In Vitro Digestibility, Physical and Sensory Properties of Brazilian Pine Seeds Flour (Araucaria Angustifolia)

Application of microwave vacuum drying for snack production: Characteristics of pure cheese puffs

‘The effect of inulin addition on structural and textural properties of extruded products under several extrusion conditions’

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