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Hoyos-Concha JL, Villada-Castillo HS, Roa-Acosta DF, Fernández-Quintero A, Ortega-Toro R. Extrusion parameters and physical transformations of an extrudate for fish: Effect of the addition of hydrolyzed protein flour from by-products of Oncorhynchus mykiss. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2023. [DOI: 10.3389/fsufs.2022.1077274] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023] Open
Abstract
IntroductionThe food industries play a fundamental role in feeding for the functions of animal metabolism. Fish feed extrusion cooking includes process-independent factors such as temperature (°C), screw speed (RPM), throughput, feed, and moisture content that influence the final product's nutritional value and physical properties. The evidence suggests that the application of hydrolyzed protein flour (HPH) is a crucial step for the techno-functional properties of the product. Therefore, this work aimed to study the effect of hydrolyzed protein meal from silage of trout (Oncorhynchus mykiss) on the parameters of the extrusion system and their physical transformations.MethodsIn this study, the influence of hydrolyzed protein meals ranges between 10 and 30% as a substitute for fish meals. The physical properties of the extrudate were monitored, evaluating the hardness, durability, buoyancy, expansion index, and apparent density.ResultsConsistent with this, parameters such as feed composition, screw speed, moisture content, and extrusion process affected the composition and properties of the final product.DiscussionThe physical properties indicated that the hydrolyzed protein flour presented cohesiveness and decreased the mean retention time in the extruder barrel and the specific mechanical energy (SME). Hydrolyzed protein flour during the extrusion process produces pellets with high durability and low hardness due to the high porosity presented, which allows for obtaining nutritional characteristics in the extruded product.
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2
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Boakye PG, Okyere AY, Kougblenou I, Kowalski R, Ismail BP, Annor GA. Optimizing the extrusion conditions for the production of expanded intermediate wheatgrass (Thinopyrum intermedium) products. J Food Sci 2022; 87:3496-3512. [PMID: 35781707 PMCID: PMC9541489 DOI: 10.1111/1750-3841.16238] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2021] [Revised: 05/14/2022] [Accepted: 06/09/2022] [Indexed: 11/29/2022]
Abstract
Abstract In this study, the effects of extrusion conditions such as feed moisture content (20%, 24%, and 28%), screw speed (200, 300, and 400 rpm), and extrusion temperature (130, 150, and 170°C) on the physical and functional properties (moisture content, expansion ratio, bulk density, hardness, water absorption index [WAI], water solubility index [WSI]) of intermediate wheatgrass (IWG) were investigated for the first time. Response surface methodology was used to model and optimize the extrusion conditions to produce expanded IWG. The model coefficient of determination (R2) was high for all the responses (0.87–0.98). All the models were found to be significant (p < 0.05) and were validated with independent experiments. Generally, all the extrusion conditions were found to have significant effects on the IWG properties measured. Increasing the screw speed and decreasing the extrusion temperature resulted in IWG extrudates with a high expansion ratio. This also resulted in IWG extrudates with generally low hardness and bulk density. Screw speed was found to have the most significant effect on the WAI and WSI, with increasing screw speed resulting in a significant (p < 0.05) decrease in WAI and a significant (p < 0.05) increase in WSI. The optimum conditions for obtaining an IWG extrudate with a high expansion ratio and WAI were found to be 20% feed moisture, 200 –356 rpm screw speed, and 130–154°C extrusion temperature. Practical Application Extrusion cooking was employed in the production of expanded IWG. This research could provide a foundation to produce expanded IWG, which can potentially be used as breakfast cereals and snacks. This is critical in the efforts to commercialize IWG for mainstream food applications.
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Affiliation(s)
- Prince G Boakye
- Department of Food Science and Nutrition, College of Food, Agricultural and Natural Resource Sciences, University of Minnesota, Saint Paul, Minnesota, USA
| | - Akua Y Okyere
- Department of Food Science and Nutrition, College of Food, Agricultural and Natural Resource Sciences, University of Minnesota, Saint Paul, Minnesota, USA
| | - Ibilola Kougblenou
- Department of Food Science and Nutrition, College of Food, Agricultural and Natural Resource Sciences, University of Minnesota, Saint Paul, Minnesota, USA
| | - Ryan Kowalski
- CW Brabender Instruments Inc, South Hackensack, New Jersey, USA
| | - Baraem P Ismail
- Department of Food Science and Nutrition, College of Food, Agricultural and Natural Resource Sciences, University of Minnesota, Saint Paul, Minnesota, USA
| | - George A Annor
- Department of Food Science and Nutrition, College of Food, Agricultural and Natural Resource Sciences, University of Minnesota, Saint Paul, Minnesota, USA
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3
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Gkioni MD, Andriopoulos V, Koutra E, Hatziantoniou S, Kornaros M, Lamari FN. Ultrasound-Assisted Extraction of Nannochloropsis oculata with Ethanol and Betaine: 1,2-Propanediol Eutectic Solvent for Antioxidant Pigment-Rich Extracts Retaining Nutritious the Residual Biomass. Antioxidants (Basel) 2022; 11:antiox11061103. [PMID: 35740000 PMCID: PMC9220189 DOI: 10.3390/antiox11061103] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2022] [Revised: 05/23/2022] [Accepted: 05/29/2022] [Indexed: 02/04/2023] Open
Abstract
The aim of this study was the development of an efficient “green” extraction method of Nannochloropsis oculata to produce antioxidant extracts and nutritious residual biomass. Twenty-one extraction methods were evaluated by measuring the reactivity with the Folin–Ciocalteu reagent: ultrasonication or maceration at different temperatures with different organic solvents, extraction at different pH values, enzyme-assisted extraction, encapsulation with β-cyclodextrin, and the use of natural deep eutectic solvents. Ultrasound-assisted extraction with ethanol or betaine: 1,2-propanediol in a molar ratio of 2:5 (BP) had optimal extractive capacity. Both extracts were evaluated with antioxidant assays and the ethanol extract exhibited significantly higher (at least twofold) values. The determination of carotenoids by LC-MS and HPLC-DAD revealed the dominance of violaxanthin and antheraxanthin and their fourfold higher concentrations in the ethanol extract. The 1H-NMR characterization of the ethanol extract confirmed the results of the colorimetric and chromatographic assays. The microalgal biomass was characterized before and after the extraction in terms of humidity, ash, carbohydrates, proteins, chlorophyll-a, carotenoids, and lipids; the identity and content of the latter were determined with gas chromatography. BP caused a smaller depletion of the lipids from the biomass compared to ethanol, but proteins, carbohydrates, and ash were at a higher content in the biomass obtained after ethanol extraction, whereas the biomass was dry and easy to handle. Although further optimization may take place for the scale-up of those procedures, our study paves the way for a green strategy for the valorization of microalgae in cosmetics without generating waste, since the remaining biomass can be used for aquafeed.
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Affiliation(s)
- Maria D. Gkioni
- Department of Pharmacy, School of Health Sciences, University of Patras, 26504 Patras, Greece; (M.D.G.); (S.H.)
| | - Vasilis Andriopoulos
- Department of Chemical Engineering, School of Engineering, University of Patras, 26504 Patras, Greece; (V.A.); (E.K.); (M.K.)
| | - Eleni Koutra
- Department of Chemical Engineering, School of Engineering, University of Patras, 26504 Patras, Greece; (V.A.); (E.K.); (M.K.)
| | - Sophia Hatziantoniou
- Department of Pharmacy, School of Health Sciences, University of Patras, 26504 Patras, Greece; (M.D.G.); (S.H.)
| | - Michael Kornaros
- Department of Chemical Engineering, School of Engineering, University of Patras, 26504 Patras, Greece; (V.A.); (E.K.); (M.K.)
| | - Fotini N. Lamari
- Department of Pharmacy, School of Health Sciences, University of Patras, 26504 Patras, Greece; (M.D.G.); (S.H.)
- Correspondence: ; Tel.: +30-2610962335
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4
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Pavani M, Singha P, Dash DR, Asaithambi N, Singh SK. Novel encapsulation approaches for phytosterols and their importance in food products: A review. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14041] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Mekala Pavani
- Department of Food Process Engineering National Institute of Technology (NIT) Rourkela Rourkela India
| | - Poonam Singha
- Department of Food Process Engineering National Institute of Technology (NIT) Rourkela Rourkela India
| | - Dibya Ranjan Dash
- Department of Food Process Engineering National Institute of Technology (NIT) Rourkela Rourkela India
| | - Niveditha Asaithambi
- Department of Food Process Engineering National Institute of Technology (NIT) Rourkela Rourkela India
| | - Sushil Kumar Singh
- Department of Food Process Engineering National Institute of Technology (NIT) Rourkela Rourkela India
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Thakur A, Vaidya D, Kumar S, Kaushal M, Chauhan N. Standardization and characterization of Himalayan wild apricot (geographical indicator) kernel press cake protein isolate and utilization for manufacture of gluten‐free pasta. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16271] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Abhishek Thakur
- Food Science and Technology Dr YS Parmar University of Horticulture & Forestry Solan HP India
| | - Devina Vaidya
- Food Science and Technology Dr YS Parmar University of Horticulture & Forestry Solan HP India
| | - Satish Kumar
- Food Science and Technology Dr YS Parmar University of Horticulture & Forestry Solan HP India
| | - Manisha Kaushal
- Food Science and Technology Dr YS Parmar University of Horticulture & Forestry Solan HP India
| | - Nilakshi Chauhan
- Food Science and Nutrition Technology College of Community Science CSKHPKV Palampur India
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6
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Application of Computational Fluid Dynamics (CFD) Simulation for the Effective Design of Food 3D Printing (A Review). Processes (Basel) 2021. [DOI: 10.3390/pr9111867] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022] Open
Abstract
The progress of food 3D printing (3DP) applications demands a full understanding of the printing behavior of food materials. Computational fluid dynamics (CFD) simulation can help determine the optimum processing conditions for food 3DP such as layer height, deposit thickness, volume flow rate, and nozzle shape and diameter under varied material properties. This paper mainly discusses the application of CFD simulation for three core processes associated with 3DP: (1) flow fields in the nozzle during the extrusion process; (2) die swelling of materials at the die (the exit part of the nozzle); and (3) the residual stress of printed products. The major achievements of CFD simulation in food 3DP with varied food materials are discussed in detail. In addition, the problems and potential solutions that modelers encountered when utilizing CFD in food 3DP were explored.
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7
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The replacement of cereals by legumes in extruded snack foods: Science, technology and challenges. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.08.016] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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8
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Ma S, Wang H, Li J, Xue M, Cheng H, Qin Y, Blecker C. Effect of the ratio of wheat flour and cassava and process parameters on the pellet qualities in low starch feed recipe extrusion. Anim Feed Sci Technol 2021. [DOI: 10.1016/j.anifeedsci.2020.114714] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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9
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Pandey S, Kumar A, Rao PS. Optimization, modeling, and characterization study for the physicochemical properties of raw banana and defatted soy composite extrudates. Food Chem 2020; 339:127865. [PMID: 32861929 DOI: 10.1016/j.foodchem.2020.127865] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2020] [Revised: 08/14/2020] [Accepted: 08/15/2020] [Indexed: 10/23/2022]
Abstract
Novel raw banana and defatted soy composite extrudates were formulated to combat celiac enteropathy. The influence of four independent parameters viz. barrel temperature (BT: 60-80 °C), screw speed (SS: 200-300 rpm), moisture content (MC: 10-20%, wb), and defatted soy flour content (SFC: 0-32%) on physicochemical properties of extrudates were evaluated. Response surface methodology (RSM) identified the optimum extrusion conditions (80 °C BT, 200 rpm SS, 10% MC, and 32% SFC). Compared to RSM (R2:0.379-0.918), artificial neural network (R2:0.909-0.991) proved as a better tool for response prediction. Scanning electron microscopy confirmed the antagonistic effect of SFC addition on extrudate porosity. The addition of SFC decreased the crystallinity of the starch granules (71 to 49%), whereas, storage time had a positive effect (49 to 53%) on crystallinity of the composite extrudates. Fourier transform infrared spectroscopy analysis elucidated the secondary structures of protein in the composite flour which were degraded during the extrusion cooking.
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Affiliation(s)
- Surabhi Pandey
- Bioresource Engineering, McGill University, 21111 Lakeshore, H9X3V9, Canada.
| | - Amit Kumar
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur 721302, West Bengal, India
| | - Pavuluri Srinivasa Rao
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur 721302, West Bengal, India
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10
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Tabibloghmany FS, Mazaheri Tehrani M, Koocheki A. Optimization of the extrusion process through response surface methodology for improvement in functional and nutritional properties of soybean hull. Journal of Food Science and Technology 2020; 57:4054-4064. [PMID: 33071327 DOI: 10.1007/s13197-020-04439-w] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/06/2020] [Accepted: 04/08/2020] [Indexed: 10/24/2022]
Abstract
Soybean hull as a rich and inexpensive source of dietary fiber and because of its health properties, is a good option for supplying dietary fiber to various food industries. Optimization of the extrusion process and the effects of its variables [Feed moisture (35-45%), screw speed (160-200 rpm), and temperature (75-95 °C)] were investigated on the structural, nutritional, and functional properties of soybean hull by response surface methodology. Based on response surface analysis, the maximum soluble dietary fiber content and water absorption index in addition to the minimum specific mechanical energy and anti-nutritional composition of tannin were obtained at a feed moisture content of 42.58%, screw speed of 182.46 rpm, and temperature of 87.43 °C. The extrusion process also increased the rate of swelling capacity, solubility index, yellowness, and redness of the samples. It also reduced the oil absorption index and lightness in comparison with the control. The FTIR spectroscopy did not show a new functional group and the urease test (trypsin inhibitor activity) was negative in the extruded samples.
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Affiliation(s)
- Forough Sadat Tabibloghmany
- Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), PO Box, 91775-1163 Mashhad, Iran
| | - Mostafa Mazaheri Tehrani
- Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), PO Box, 91775-1163 Mashhad, Iran
| | - Arash Koocheki
- Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), PO Box, 91775-1163 Mashhad, Iran
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Borah A, Das DK, Hazarika MK, Mukhopadhyay R, Mahanta CL. Low‐cost healthy extrudates of rice and
bhimkol
(
Musa balbisiana
, ABB) formulated through linear programming. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13201] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Anjan Borah
- Department of Food Technology and NutritionLovely Professional University Phagwara Punjab India
- Department of Food Engineering and TechnologyTezpur University Tezpur Assam India
| | - Deepjyoti K. Das
- Department of Food Engineering and TechnologyTezpur University Tezpur Assam India
| | - Manuj K. Hazarika
- Department of Food Engineering and TechnologyTezpur University Tezpur Assam India
| | - Rupak Mukhopadhyay
- Department of Food Engineering and TechnologyTezpur University Tezpur Assam India
| | - Charu L. Mahanta
- Department of Food Engineering and TechnologyTezpur University Tezpur Assam India
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12
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Singh SK, Singha P, Muthukumarappan K. Modeling and optimizing the effect of extrusion processing parameters on nutritional properties of soy white flakes-based extrudates using response surface methodology. Anim Feed Sci Technol 2019. [DOI: 10.1016/j.anifeedsci.2019.06.001] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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13
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Singha P, Singh SK, Muthukumarappan K. Textural and structural characterization of extrudates from apple pomace, defatted soy flour and corn grits. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13046] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Poonam Singha
- Department of Agricultural & Biosystems EngineeringSouth Dakota State University Brookings South Dakota
| | - Sushil K. Singh
- Department of Food Process EngineeringNational Institute of Technology Rourkela Rourkela Odisha India
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14
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Irungu FG, Mutungi C, Faraj A, Affognon H, Ekesi S, Nakimbugwe D, Fiaboe KKM. Optimization of extruder cooking conditions for the manufacture of fish feeds using response surface methodology. J FOOD PROCESS ENG 2018. [DOI: 10.1111/jfpe.12980] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
| | - Christopher Mutungi
- Department of Dairy and Food Science and TechnologyEgerton University Egerton Kenya
- International Institute of Tropical Agriculture (IITA) Dar es Salaam Tanzania
| | - Abdul Faraj
- Department of Dairy and Food Science and TechnologyEgerton University Egerton Kenya
| | - Hippolyte Affognon
- International Crops Research Institute for the Semi‐Arid Tropics (ICRISAT) Bamako Mali
| | - Sunday Ekesi
- International Centre of Insect Physiology and Ecology Nairobi Kenya
| | - Dorothy Nakimbugwe
- Department of Food Technology and Nutrition, School of Food Technology, Nutrition and Bio‐EngineeringMakerere University Kampala Uganda
| | - Komi K. M. Fiaboe
- International Centre of Insect Physiology and Ecology Nairobi Kenya
- International Institute of Tropical Agriculture (IITA) Mbalmayo Cameroon
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Singha P, Singh SK, Muthukumarappan K, Krishnan P. Physicochemical and nutritional properties of extrudates from food grade distiller's dried grains, garbanzo flour, and corn grits. Food Sci Nutr 2018; 6:1914-1926. [PMID: 30349681 PMCID: PMC6189619 DOI: 10.1002/fsn3.769] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2018] [Revised: 07/10/2018] [Accepted: 07/14/2018] [Indexed: 11/10/2022] Open
Abstract
Distiller's dried grains and garbanzo flour were blended with corn grits for the development of extruded snacks using a single screw extruder. Distiller's dried grains were processed for food application and termed as food grade distiller's dried grains or FDDG. Effects of different level of FDDG addition (0%-20%) and extrusion process parameters such as barrel and die temperature (100-140°C), screw speed (100-200 rpm), and feed moisture content (14%-20% wet basis) on the physical properties (expansion ratio, bulk density, color parameters), functional properties (water absorption and solubility indices), and nutritional properties (total dietary fiber, soluble and insoluble dietary fiber and protein content) of the extrudates were investigated and optimized using response surface methodology. FDDG incorporation had a significant effect (p < 0.05) on the total dietary fiber, color parameters, water solubility, and water absorption indices of the extruded snacks. Desirable expanded extrudates with a high level of total dietary fiber and protein were obtained with blends containing 20% FDDG extruded at 140°C extrusion temperature, 167 rpm screw speed, and 19% feed moisture content. Results indicate garbanzo flour, and FDDG can be successfully blended with corn grits to produce nutritious gluten-free extruded snacks which are high in protein and dietary fiber.
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Affiliation(s)
- Poonam Singha
- Department of Agricultural & Biosystems EngineeringSouth Dakota State UniversityBrookingsSouth Dakota
| | - Sushil K. Singh
- Department of Dairy and Food ScienceSouth Dakota State UniversityBrookingsSouth Dakota
| | | | - Padmanaban Krishnan
- Department of Dairy and Food ScienceSouth Dakota State UniversityBrookingsSouth Dakota
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Kantrong H, Charunuch C, Limsangouan N, Pengpinit W. Influence of process parameters on physical properties and specific mechanical energy of healthy mushroom-rice snacks and optimization of extrusion process parameters using response surface methodology. Journal of Food Science and Technology 2018; 55:3462-3472. [PMID: 30150805 DOI: 10.1007/s13197-018-3271-2] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/16/2018] [Accepted: 05/28/2018] [Indexed: 11/26/2022]
Abstract
Ready-to-eat healthy mushroom-rice snacks were developed and processed using twin-screw extruder. A 15% of oyster mushroom power could be added to improve the nutritional values of the rice based snack. The effects of process parameters (feed moisture, screw speed and barrel temperature) on physical properties and Specific Mechanical Energy (SME) during the production were investigated. Feed moisture was varied at 12-18% wet basis and the screw speed was studied in the range of 275-425 rpm, while the barrel temperature was operated at 130-150 °C. The result indicated that bulk density differed significantly with changes in all the process parameters. An increasing barrel temperature caused higher expansion ratio, while hardness of snacks increased due to an increase of feed moisture and a decrease of screw speed. SME was considered by measuring the electric current and voltage of the extruder. As a result, feed moisture demonstrated the most influence on the SME. Feed moisture between 12 and 15% wet basis, the SME decreased with decrease in feed moisture. On the other hand, the SME decreased when the higher feed moisture was operated in the range of 15-18% wet basis. In addition, the process condition was optimized using response surface methodology. From this study, the optimum extrusion-cooking conditions with respect to the physical qualities of snacks and SME during extrusion was 13.5% of feed moisture, screw speed of 425 rpm and maximum barrel temperature at 130 °C, since these conditions provided a good quality mushroom-rice snacks and consumed low SME.
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Affiliation(s)
- Hataichanok Kantrong
- Institute of Food Research and Product Development, Kasetsart University, P.O. Box 1043, Kasetsart, Bangkok, 10903 Thailand
| | - Chulaluck Charunuch
- Institute of Food Research and Product Development, Kasetsart University, P.O. Box 1043, Kasetsart, Bangkok, 10903 Thailand
| | - Nipat Limsangouan
- Institute of Food Research and Product Development, Kasetsart University, P.O. Box 1043, Kasetsart, Bangkok, 10903 Thailand
| | - Worapol Pengpinit
- Institute of Food Research and Product Development, Kasetsart University, P.O. Box 1043, Kasetsart, Bangkok, 10903 Thailand
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Singha P, Muthukumarappan K. Single screw extrusion of apple pomace-enriched blends: Extrudate characteristics and determination of optimum processing conditions. FOOD SCI TECHNOL INT 2018; 24:447-462. [DOI: 10.1177/1082013218766981] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Response surface methodology was used to investigate the single screw extrusion of apple pomace–defatted soy flour–corn grits blends and the product properties. Five different blends at a level of 0–20% w/w apple pomace were extrusion cooked with varied barrel and die temperature (100–140℃), screw speed (100–200 rpm), and feed moisture content (14–20% wet basis). Increasing apple pomace content in the blends significantly ( P < 0.05) increased the bulk density, the total phenolic content, and the antioxidant activity of the extrudates. The expansion ratio increased with pomace inclusion level of 5% but decreased significantly ( P < 0.05) at higher levels of pomace inclusion (10–20%). Moisture content had quadratic influence on water absorption and solubility indices. Optimal extrusion cooking conditions most likely to produce apple pomace-enriched extruded snack products were at 140℃ barrel and die temperature, 20% feed moisture content, and 200 rpm screw speed. The results indicated active interaction between apple pomace and starch during expansion process.
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Affiliation(s)
- Poonam Singha
- Department of Agricultural & Biosystems Engineering, South Dakota State University, Brookings, USA
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18
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Wang K, Li C, Wang B, Yang W, Luo S, Zhao Y, Jiang S, Mu D, Zheng Z. Formation of macromolecules in wheat gluten/starch mixtures during twin-screw extrusion: effect of different additives. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:5131-5138. [PMID: 28429501 DOI: 10.1002/jsfa.8392] [Citation(s) in RCA: 36] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/26/2016] [Revised: 04/15/2017] [Accepted: 04/16/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND Wheat gluten comprises a good quality and inexpensive vegetable protein with an ideal amino acid composition. To expand the potential application of wheat gluten in the food industry, the effect of different additives on the physicochemical and structural properties of wheat gluten/starch mixtures during twin-screw extrusion was investigated. RESULTS Macromolecules were observed to form in wheat gluten/starch mixtures during twin-screw extrusion, which may be attributed to the formation of new disulfide bonds and non-covalent interactions, as well as Maillard reaction products. Additionally, the water retention capacity and in vitro protein digestibility of all extruded wheat gluten/starch products significantly increased, whereas the nitrogen solubility index and free sulfhydryl group (SH) content decreased, during twin-screw extrusion. Secondary structural analysis showed that α-helices disappeared with the concomitant increase of antiparallel β-sheets, demonstrating the occurrence of protein aggregation. Microstructures suggested that the irregular wheat gluten granular structure was disrupted, with additive addition favoring transformation into a more layered or fibrous structure during twin-screw extrusion. CONCLUSION The findings of the present study demonstrate that extrusion might affect the texture and quality of extruded wheat gluten-based foods and suggest that this process might serve as a basis for the high-value application of wheat gluten products. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Kaiqiang Wang
- School of Food Science and Engineering, Hefei University of Technology, Hefei, China
| | - Cheng Li
- School of Food Science and Engineering, Hefei University of Technology, Hefei, China
| | - Bingzhi Wang
- School of Food Science and Engineering, Hefei University of Technology, Hefei, China
| | - Wen Yang
- School of Food Science and Engineering, Hefei University of Technology, Hefei, China
| | - Shuizhong Luo
- School of Food Science and Engineering, Hefei University of Technology, Hefei, China
- Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei, China
| | - Yanyan Zhao
- School of Food Science and Engineering, Hefei University of Technology, Hefei, China
- Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei, China
| | - Shaotong Jiang
- School of Food Science and Engineering, Hefei University of Technology, Hefei, China
- Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei, China
| | - Dongdong Mu
- School of Food Science and Engineering, Hefei University of Technology, Hefei, China
- Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei, China
| | - Zhi Zheng
- School of Food Science and Engineering, Hefei University of Technology, Hefei, China
- Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei, China
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Singha P, Muthukumarappan K, Krishnan P. Influence of processing conditions on apparent viscosity and system parameters during extrusion of distiller's dried grains-based snacks. Food Sci Nutr 2017; 6:101-110. [PMID: 29387367 PMCID: PMC5778219 DOI: 10.1002/fsn3.534] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2017] [Revised: 09/08/2017] [Accepted: 09/12/2017] [Indexed: 11/06/2022] Open
Abstract
A combination of different levels of distillers dried grains processed for food application (FDDG), garbanzo flour and corn grits were chosen as a source of high-protein and high-fiber extruded snacks. A four-factor central composite rotatable design was adopted to study the effect of FDDG level, moisture content of blends, extrusion temperature, and screw speed on the apparent viscosity, mass flow rate or MFR, torque, and specific mechanical energy or SME during the extrusion process. With increase in the extrusion temperature from 100 to 140°C, apparent viscosity, specific mechanical energy, and torque value decreased. Increase in FDDG level resulted in increase in apparent viscosity, SME and torque. FDDG had no significant effect (p > .5) on mass flow rate. SME also increased with increase in the screw speed which could be due to the higher shear rates at higher screw speeds. Screw speed and moisture content had significant negative effect (p < .05) on the torque. The apparent viscosity of dough inside the extruder and the system parameters were affected by the processing conditions. This study will be useful for control of extrusion process of blends containing these ingredients for the development of high-protein high-fiber extruded snacks.
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Affiliation(s)
- Poonam Singha
- Department of Agricultural & Biosystems Engineering South Dakota State University Brookings SD USA
| | | | - Padmanaban Krishnan
- Department of Dairy and Food Science South Dakota State University Brookings SD USA
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Singha P, Muthukumarappan K. Effects of processing conditions on the system parameters during single screw extrusion of blend containing apple pomace. J FOOD PROCESS ENG 2016. [DOI: 10.1111/jfpe.12513] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Poonam Singha
- Department of Agricultural & Biosystems Engineering; South Dakota State University; Brookings South Dakota 57007 USA
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Singh SK, Muthukumarappan K. A Viscosity Model for Soy White Flakes-Based Aquafeed Dough in a Single Screw Extruder. J FOOD PROCESS ENG 2016. [DOI: 10.1111/jfpe.12357] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Sushil K. Singh
- Department of Agricultural & Biosystems Engineering; South Dakota State University; Brookings SD
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Singh SK, Muthukumarappan K. Rheological Characterization and CFD Simulation of Soy White Flakes Based Dough in a Single Screw Extruder. J FOOD PROCESS ENG 2016. [DOI: 10.1111/jfpe.12368] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Sushil K. Singh
- Department of Agricultural & Biosystems Engineering; South Dakota State University; 1400 North Campus Drive SAE 218 Box 2120 Brookings SD
| | - Kasiviswanathan Muthukumarappan
- Department of Agricultural & Biosystems Engineering; South Dakota State University; 1400 North Campus Drive SAE 218 Box 2120 Brookings SD
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