Twin-screw extrusion of barley–grape pomace blends: Extrudate characteristics and determination of optimum processing conditions

Altan, Aylin; McCarthy, Kathryn; Maskan, Medeni

doi:10.1016/j.jfoodeng.2008.03.025

Cited by 143 publications

(133 citation statements)

References 34 publications

Supporting

Mentioning

110

Contrasting

Unclassified

Order By: Relevance

“…The ΔE indicates changes in color between unprocessed and processed samples, and can provide information about the degree of browning reactions such as Maillard reactions, degree of cooking, caramelization and pigment degradation, which could be carried out during the extrusion process (Altan, McCarthy, & Maskan, 2008). The effect of MC and DNB on the values of ΔE at a constant level of ET = 115°C is presented in Figure 4(a).…”

Section: Total Color Difference (δE)mentioning

confidence: 99%

Effect of extrusion on the carotenoid content, physical and sensory properties of snacks added with bagasse of naranjita fruit: optimization process

Ruiz-Armenta

Zazueta‐Morales

Aguilar‐Palazuelos

et al. 2017

CyTA - Journal of Food

View full text Add to dashboard Cite

(2018) Effect of extrusion on the carotenoid content, physical and sensory properties of snacks added with bagasse of naranjita fruit: optimization process, CyTA -Journal of Food, 16:1, 172-180, DOI: 10.1080/19476337.2017 To link to this article: https://doi.org/10. 1080/19476337.2017 Extruded third-generation snack foods (TGS) can be produced adding materials rich in bioactive compounds, such as the bagasse of naranjita fruit (Citrus mitis B.). The aim of this work was to study the effect of extrusion temperature (ET; 89.8-140.2°C), moisture content (MC; 21.10-32.89%) and dehydrated naranjita bagasse (DNB) content (1.12-11.88%) on TGS properties, such as, carotenoids content, physical and sensory characteristics. For data analysis, response surface methodology was used. The highest expansion index and the lowest penetration force were presented at high ET and low MC, whereas the highest carotenoids content and ΔE were presented at high DNB. Also, the highest sensory acceptability was presented combining high ET and MC, and low DNB. The optimal processing conditions were ET = 125°C, MC = 23% and DNB = 8.03%. TGS with acceptable physical and sensory properties, in addition to important carotenoid levels, were obtained.Efecto de la extrusión sobre el contenido de carotenoides, propiedades físicas y sensoriales de alimentos botana adicionados con bagazo del fruto de naranjita: optimización del proceso RESUMEN Los alimentos botana de tercera generación (BTG) pueden ser producidos adicionando materiales ricos en compuestos bioactivos, tales como el bagazo del fruto de naranjita (Citrus mitis B.). El objetivo del presente trabajo fue estudiar el efecto de la temperatura de extrusión (TE; 89,8-140,2°C), contenido de humedad (CH; 21,10-32,89%) y contenido de bagazo deshidratado de naranjita (BDN; 1,12-11,88%) sobre propiedades de BTG, tales como, contenido de carotenoides, características físicas y sensoriales. Para el análisis de datos fue utilizada la metodología de superficie de respuesta. El mayor índice de expansión y la menor fuerza de penetración fueron presentados a TE altas y CH bajos, mientras que el mayor contenido de carotenoides y ΔE fueron presentados a contenidos de BDN altos. Asimismo, la mayor aceptabilidad sensorial fue presentada combinando TE y CH altos, y BDN bajos. Las condiciones óptimas de procesamiento fueron TE = 125°C, CH = 23% y BDN = 8,03%. Se obtuvieron BTG con aceptables propiedades físicas y sensoriales, además de importantes niveles de carotenoides.ARTICLE HISTORY

show abstract

Section: Total Color Difference (δE)mentioning

confidence: 99%

Effect of extrusion on the carotenoid content, physical and sensory properties of snacks added with bagasse of naranjita fruit: optimization process

Ruiz-Armenta

Zazueta‐Morales

Aguilar‐Palazuelos

et al. 2017

CyTA - Journal of Food

View full text Add to dashboard Cite

show abstract

“…Briefly, 200 µl of the extracts were mixed with 12.5 µl of Folin-Ciocalteu reagent and then 37.5 µl 20% Na 2 CO 3 in a 96-well legumes, fruits, and vegetables [23]. Studies on the incorporation of pomace into extruded products showed that increased pomace levels beyond a certain level had negative effect on the expansion quality [16,17,20,27,28]. However, recent studies indicated that carrot and cherry pomace incorporation into cornstarch extrudates resulted in better expansion and nutritional quality [18,19].…”

Section: Product Responsementioning

confidence: 99%

“…The cornstarch and GP (0, 5 and 10% w/w) were mixed in a Hobart mixer (Model #A-200, Hobart, OH, USA) and equilibrated at three moisture levels: 16,20, and 24 ± 0.2 (% w.b.) by adding the calculated amount of water.…”

Section: Feed Mixture Preparationmentioning

confidence: 99%

“…As another alternative usage, GP has been used in extrusion cooking [16], by mixing with barley flour at levels of 2%-10% (w/w). However, using response surface methodology, product responses including bulk density, expansion, texture, and color were greatly affected by inclusion of GP and temperature of the extruder [16].…”

Section: Introductionmentioning

confidence: 99%

“…However, using response surface methodology, product responses including bulk density, expansion, texture, and color were greatly affected by inclusion of GP and temperature of the extruder [16]. The GP barley flour extrudates with 2% GP (at 160°C, 200 rpm) had higher preferences for overall product quality, while increasing GP proportion above 6% reduced expansion [16]. Extrusion processing also reduced the total phenolic content (TPC) of the GP barley flour extrudates compared to the raw material [17].…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Stability and Functionality of Grape Pomace Used as a Nutritive Additive During Extrusion Process

Bibi¹,

Rj²,

Zhang³

et al. 2017

J Food Process Technol

View full text Add to dashboard Cite

Grape pomace (GP) is a major byproduct of wine and juice industry, rich in polyphenolics with demonstrated health benefits. Extrusion processing for development of healthy and quality GP supplemented cornstarch snack foods was evaluated using response surface methodology. The retainability of polyphenolic content and antioxidant activity after extrusion processing were further assessed. The processing variables were feed moisture (16, 20, and 24 ± 0.2% w.b.), screw speed (150, 200, and 250 rpm), and the level of GP supplementation (0, 5, and 10% w/w). Extrudates with 5% GP and 16 ± 0.2% feed moisture had a high overall expansion ratio of 3.83 ± 0.14, and overall low density (0.11 ± 0.00 g/cm 3 ). Total polyphenolic content (TPC) of the extrudates (5% GP, and 16% feed moisture) extruded at 150 and 250 rpm retained up to 74.1% and 78.57% respectively, while TPC was retained at 95% when extruded under 200 rpm with 10% GP and 16% feed moisture. Additionally, the total antioxidant activity and 2,2-diphenyl-1-picrylhydrazyl scavenging activity of the 5% GP extrudates retained 98% after extrusion processing. Moreover, polyphenolic extract of 5% GP extrudates suppressed reactive oxygen species in Caco-2 cells induced by hydrogen peroxide. In conclusion, GP incorporation in cornstarch extrudates improved both the physicochemical quality as well as nutritional value of products. Our study indicates that GP can be effectively incorporated into extruded foods by providing enhanced nutritional value without losing the expansion characteristics.

show abstract

Changes of Properties and Functional Components of Extruded Foods

Rungsardthong

2014

Functional Foods and Dietary Supplements

View full text Add to dashboard Cite

Twin-screw extrusion of barley–grape pomace blends: Extrudate characteristics and determination of optimum processing conditions

Cited by 143 publications

References 34 publications

Effect of extrusion on the carotenoid content, physical and sensory properties of snacks added with bagasse of naranjita fruit: optimization process

Effect of extrusion on the carotenoid content, physical and sensory properties of snacks added with bagasse of naranjita fruit: optimization process

Stability and Functionality of Grape Pomace Used as a Nutritive Additive During Extrusion Process

Changes of Properties and Functional Components of Extruded Foods

Contact Info

Product

Resources

About