X-Ray microtomography imaging of red lentil puffed snacks: Processing conditions, microstructure and texture

Guillermic, Reine‐Marie; Aksoy, E.C.; Aritan, Serdar; Erkinbaev, Chyngyz; Paliwal, Jitendra; Köksel, Filiz

doi:10.1016/j.foodres.2020.109996

Cited by 27 publications

(16 citation statements)

References 28 publications

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“…The optimal scan settings used were source voltage of 40 kV, current of 208 μA, and a rotational angle of 0.2° over 180°. Images were reconstructed using the NRecon software (Ver 1.7.0, Bruker) to create cross‐sectional images with a resolution of ~14 μm/pixel (Guillermic et al, 2021). The image stacks were then segmented using an image analysis algorithm specifically designed to define the boundaries of puffed snack foods in 3D and find an optimal threshold to differentiate their cells from cell walls (Aksoy, 2019).…”

Section: Methodsmentioning

confidence: 99%

“…Representative extrudate images created using volume viewer on FIJI are provided in Figure 1. The analysis procedure followed the protocol described in Guillermic et al (2021), where the BoneJ local thickness plugin (Doube et al, 2010) was used to define the thickness of the cell walls (mean wall thickness) and the size of the cells (mean cell size). The 3D object counter was used to obtain the total void volume within each subsample, as well as the number of separated objects (i.e., number of closed cells).…”

Section: D Microstructurementioning

confidence: 99%

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Physical and microstructural quality of extruded snacks made from blends of barley and green lentil flours

Guillermic

Nadimi

et al. 2022

Cereal Chem

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Background and objectives Most puffed snacks in the market are made from refined cereal flours which allow greater expansion and better texture but are nutritionally inferior as they lack protein and dietary fiber. Whole barley and green lentil flours at several blending ratios were extruded as a function of temperature and moisture content to optimize the physical and microstructural quality of fiber and protein‐enriched snacks. Findings High extrusion temperature significantly improved overall expansion and texture. The effects of feed moisture depended on the blending ratio, parallel with the total protein and dietary fiber content of extrudates. Barley:green lentil of 45:55 showed the highest extrudate expansion (~1.9 mm/mm on average) and lowest hardness (~29 N on average), followed by the blend 60:40. X‐ray microtomography showed that this blending ratio also produced a larger mean cell size (~1.6 mm), lower mean wall thickness (~0.3 mm), and higher overall connectivity between cells. Conclusion Barley and green lentil when blended at the ratios of 45:55 and 60:40, and extruded at higher temperature resulted in optimal extrudate physical and microstructural properties including higher expansion and crispness, thinner cell walls, reduced hardness, and crunchiness. Significance and novelty Blending cereal and pulse flours in snack food applications will allow development of fiber and protein‐enriched options that are also texturally and structurally appealing.

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Section: Methodsmentioning

confidence: 99%

Section: D Microstructurementioning

confidence: 99%

Physical and microstructural quality of extruded snacks made from blends of barley and green lentil flours

Guillermic

Nadimi

et al. 2022

Cereal Chem

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“…In recent years extensive research has been carried out to develop extruded products from legumes [ 6 , 7 ], in most cases blended with cereals [ 1 , 8 , 9 , 10 ]. Specific studies evaluated the effect of extrusion-cooking parameters, such as feed moisture, extrusion temperature, and screw speed on the nutritional [ 11 ], physico-chemical [ 8 , 10 ], textural [ 12 , 13 ], and sensory characteristics [ 14 ] of the final product, also by means of trials directly carried out at industrial level [ 15 ]. However, no studies were carried out on the effect of the die, which determined the shape and size of the finished products during the extrusion of the legumes.…”

Section: Introductionmentioning

confidence: 99%

Effect of Die Configuration on the Physico-Chemical Properties, Anti-Nutritional Compounds, and Sensory Features of Legume-Based Extruded Snacks

Costantini

Šabovics

Galoburda

et al. 2021

Foods

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Legumes are not valued by all consumers, mostly due to the prolonged soaking and cooking process they require. This problem could be solved by preparing legume-based ready-to-eat snacks. In this study, the effect of two different dies (circular and star-shaped, with cross-sections of 19.6 and 35.9 mm2, respectively) on the physico-chemical properties, anti-nutritional compounds, and sensory features of extruded breakfast snacks was determined. Extruded products were obtained from 100% legume flours of red lentil, faba bean, brown pea, and common bean. The extrusion-cooking conditions were 2.5 g/s feed rate; 160 ± 1 °C die temperature; 16 ± 1 g/100 g feed moisture, and 230 rpm screw speed. Star-shaped extrudates showed a lower expansion ratio, degree of starch gelatinization, and water solubility index, as well as higher bulk density, hardness, crunchiness, and lightness (L*) values. The oligosaccharides showed non univocal variations by changing the die, whereas phytates did not vary at all. The extrudates from lentil flour (richer in fiber) were the least preferred by sensory panelists, due to their hard texture. However, the spherical extrudates were preferred over the star-shaped product. These results emphasize the possibility of improving the physico-chemical and sensory properties of legume extrudates by selecting a proper die.

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“…Indeed, the most recent scanners enable the acquisition of large datasets and very accurate three dimensional (3D) reconstructions in a few minutes. Over time, micro-CT has been successfully used in various research areas including electronics, archeology, food industry, geology, and most of all in the biomedical field [1][2][3][4][5][6]. Within the biomedical area, in addition to cardiovascular, orthopedic, and pulmonary analyses [7,8], in the last decade, forensic applications have progressively increased [9].…”

Section: Introductionmentioning

confidence: 99%

Forensic applications of micro-computed tomography: a systematic review

Franchetti

Viel

Fais

et al. 2022

Clin Transl Imaging

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Purpose The aim of this systematic review was to provide a comprehensive overview of micro-CT current applications in forensic pathology, anthropology, odontology, and neonatology. Methods A bibliographic research on the electronic databases Pubmed and Scopus was conducted in the time frame 01/01/2001–31/12/2021 without any language restrictions and applying the following free-text search strategy: “(micro-computed tomography OR micro-CT) AND (forensic OR legal)”. The following inclusion criteria were used: (A) English language; (B) Application of micro-CT to biological and/or non-biological materials to address at least one forensic issue (e.g., age estimation, identification of post-mortem interval). The papers selected by three independent investigators have been then classified according to the investigated materials. Results The bibliographic search provided 651 records, duplicates excluded. After screening for title and/or abstracts, according to criteria A and B, 157 full-text papers were evaluated for eligibility. Ninety-three papers, mostly (64) published between 2017 and 2021, were included; considering that two papers investigated several materials, an overall amount of 99 classifiable items was counted when referring to the materials investigated. It emerged that bones and cartilages (54.55%), followed by teeth (13.13%), were the most frequently analyzed materials. Moreover, micro-CT allowed the collection of structural, qualitative and/or quantitative information also for soft tissues, fetuses, insects, and foreign materials. Conclusion Forensic applications of micro-CT progressively increased in the last 5 years with very promising results. According to this evidence, we might expect in the near future a shift of its use from research purposes to clinical forensic cases.

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X-Ray microtomography imaging of red lentil puffed snacks: Processing conditions, microstructure and texture

Cited by 27 publications

References 28 publications

Physical and microstructural quality of extruded snacks made from blends of barley and green lentil flours

Physical and microstructural quality of extruded snacks made from blends of barley and green lentil flours

Effect of Die Configuration on the Physico-Chemical Properties, Anti-Nutritional Compounds, and Sensory Features of Legume-Based Extruded Snacks

Forensic applications of micro-computed tomography: a systematic review

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