Pasting characteristics of an extruded blend of potato and wheat flours

Physical and technofunctional properties of yellow pea flour and bread crumb mixtures processed with low moisture extrusion cooking

The potential utilization of yellow pea flour and bread crumb blends was investigated to generate nutritionally-dense extruded products with superior physical and/or technofunctional properties. Yellow pea flour mixed with bread crumb at different ratios were processed using low-moisture twin-screw extrusion cooking conditions to examine the effect of blending ratios and feed moisture contents on physical (that is, radial expansion index, extrudate density, microstructure, texture, and color) and technofunctional (that is, emulsifying capacity, emulsifying stability, water solubility [WS], water binding capacity [WBC], oil binding capacity [OBC], and pasting) properties of the final products. Compared to the two feed materials alone, samples produced with yellow pea flour and bread crumb blends showed lower hardness and higher crispiness. Moisture content (12% to 18%) was found to significantly affect physical and technofunctional properties. With an increase in feed moisture content from 12% to 18%, the WBC of the extrudates increased while the WS decreased. Extrudates produced with higher feed moisture content, and higher yellow pea flour content had higher setback viscosity. Among all formulas and feed moisture contents studied, extrudates produced with 50% yellow pea flour and 50% bread crumb at 12% feed moisture content had the highest radial expansion and bigger cells with thinner cell walls. This study has shown that incorporation of yellow pea flour and bread crumb in extrusion cooking process could be used to develop nutritionally-dense foods with improved physical and technofunctional properties.

Identification, formation and control of polar brominated disinfection byproducts during cooking with edible salt, organic matter and simulated tap water

Edible salt is essential to the health of humans and serves as a seasoning universally. Besides chloride, edible salt also contains other anions such as bromide, fluoride, sulfate, and carbonate due to incomplete removal during raw salt refinement. In a household cooking (e.g., soup making) process, a chlorine/monochloramine residual in tap water could react with bromide in edible salt and organic matter in food (e.g., rice, wheat) to form numerous brominated disinfection byproducts (Br-DBPs) at significant levels, which might induce adverse health effects to human beings. In this study, we solicited 20 edible salts of different types (i.e., sea salts, well and rock salts, lake salts, and bamboo salts) from nine countries and determined their bromide levels to be 67-375 mg/kg, with an average level of 173 mg/kg. A total of 25 polar Br-DBPs were detected and identified with structures/formulae in cooking water samples using ultra performance liquid chromatography/electrospray ionization-triple quadruple mass spectrometry (UPLC/ESI-tqMS) and high-resolution mass spectrometry. Effects of cooking conditions (e.g., disinfectant type and level, edible salt dose, organic matter type and dose, sequence and time interval of adding organic matter and salt, etc.) on the formation of polar Br-DBPs were investigated, and optimized cooking conditions with minimized formation of polar Br-DBPs were determined. Further aided with an Hep G2 cell cytotoxicity assay, it was found that the overall cytotoxicity of chlorinated and chloraminated cooking water samples prepared after cooking condition optimization was reduced by 57% and 22%, respectively, compared with those prepared before cooking condition optimization.

Impact of Feed Moisture on Microstructure, Crystallinity, Pasting, Physico-Functional Properties and In Vitro Digestibility of Twin-Screw Extruded Corn and Potato Starches

The effect of extrusion feed moisture (FM) on the microstructure, pasting, physico-functional properties and in vitro starch digestibility (IVSD) of corn and potato starches was investigated using scanning electron microscopy (SEM), X-ray diffractometry and a rapid visco-analyser. Starches were extruded at 14, 18 and 22% FM with an extrusion temperature of 100 °C and a screw speed of 100 rpm. Extruded starches showed lower L* (lightness) values and higher a* and b* values than native starches. An increase in FM increased the L* values and decreased the a* and b* values of extruded starches. Extrusion resulted in complete destruction and reduced crystallinity of the starch structure. Extruded starches showed a lower water absorption index (WAI), peak viscosity (PV), final viscosity (FV), breakdown viscosity (BDV) and setback viscosity (SBV) with a higher water solubility index (WSI) and IVSD than native starches. FM showed a negative correlation with the WSI and IVSD and a positive correlation with the WAI, PV, FV, BDV and SBV of extruded starches.

Extrusion and Extruded Products: Changes in Quality Attributes as Affected by Extrusion Process Parameters: A Review

Extrusion of foods is an emerging technology for the food industries to process and market a large number of products of varying size, shape, texture, and taste. Extrusion cooking technology has led to production of wide variety of products like pasta, breakfast cereals, bread crumbs, biscuits, crackers, croutons, baby foods, snack foods, confectionery items, chewing gum, texturized vegetable protein (TVP), modified starch, pet foods, dried soups, dry beverage mixes etc. The functional properties of extruded foods plays an important role for their acceptability which include water absorption, water solubility, oil absorption indexes, expansion index, bulk density and viscosity of the dough. The aim of this review is to give the detailed outlines about the potential of extrusion technology in development of different types of products and the role of extrusion-operating conditions and their effect on product development resulting in quality changes i.e physical, chemical, and nutritional, experienced during the extrusion process.

Physicochemical Changes and Resistant-Starch Content of Extruded Cornstarch with and without Storage at Refrigerator Temperatures

Effects of extrusion cooking and low-temperature storage on the physicochemical changes and resistant starch (RS) content in cornstarch were evaluated. The cornstarch was conditioned at 20%–40% moisture contents and extruded in the range 90–130 °C and at screw speeds in the range 200–360 rpm. The extrudates were stored at 4 °C for 120 h and then at room temperature. The water absorption, solubility index, RS content, viscoelastic, thermal, and microstructural properties of the extrudates were evaluated before and after storage. The extrusion temperature and moisture content significantly affected the physicochemical properties of the extrudates before and after storage. The RS content increased with increasing moisture content and extrusion temperature, and the viscoelastic and thermal properties showed related behaviors. Microscopic analysis showed that extrusion cooking damaged the native starch structure, producing gelatinization and retrogradation and forming RS. The starch containing 35% moisture and extruded at 120 °C and 320 rpm produced the most RS (1.13 g/100 g) after to storage at low temperature. Although the RS formation was low, the results suggest that extrusion cooking could be advantageous for RS production and application in the food industry since it is a pollution less, continuous process requiring only a short residence time.

Effects of extrusion cooking on the chemical composition and functional properties of dry common bean powders

The impact of extrusion cooking on the chemical composition and functional properties of bean powders from four common bean varieties was investigated. The raw bean powders were extruded under eight different conditions, and the extrudates were then dried and ground (particle size⩽0.5mm). Compared with corresponding non-extruded (raw) bean powders (particle size⩽0.5mm), the extrusion treatments did not substantially change the protein and starch contents of the bean powders and showed inconsistent effects on the sucrose, raffinose and stachyose contents. The extrusion cooking did cause complete starch gelatinization and protein denaturation of the bean powders and thus changed their pasting properties and solvent-retention capacities. The starch digestibilities of the cooked non-extruded and cooked extruded bean powders were comparable. The extruded bean powders displayed functional properties similar to those of two commercial bean powders.

Optimization of extrusion conditions for defatted soy-rice blend extrudates

Processing parameters of feed including moisture content of feed (12, 15, 18, 21 and 24%), soy flour-rice blend ratio (10:90, 14:86, 18:82, 22:78 and 26:74), operational parameters of extruder like barrel temperature (100, 110, 120, 130 and 140 °C), die head temperature (160, 170, 180, 190 and 200 °C) and screw speed (100, 110, 120, 130 and 140 rpm) were optimized for physical and textural properties of soy-rice blend extrudates. The minimum value of longitudinal expansion index lied near 185 °C die head temperature at about 120 rpm. The minimum value of bulk density was observed in between 18:82 blend ratio and 115 °C barrel temperature.