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Zapana F, Vidaurre-Ruiz J, Linares-García L, Repo-Carrasco-Valencia R. Exploring the Future of Extrusion with Andean Grains: Macromolecular Changes, Innovations, Future Trends and Food Security. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2025; 80:38. [PMID: 39825970 DOI: 10.1007/s11130-025-01294-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 01/02/2025] [Indexed: 01/20/2025]
Abstract
This review aimed to explore the impact of extrusion on Andean grains, such as quinoa, kañiwa, and kiwicha, highlighting their macromolecular transformations, technological innovations, and contributions to food security. These grains, which are rich in starch, high-quality proteins, and antioxidant compounds, are versatile raw materials for extrusion, a continuous and efficient process that combines high temperatures and pressures to transform structural and chemical components. Extrusion improves the digestibility of proteins and starches, encourages the formation of amylose-lipid complexes, and increases the solubility of dietary fiber. However, it can degrade heat-sensitive nutrients, such as certain amino acids. The role of extrusion in food innovation is highlighted, especially in the creation of healthy and functional products such as snacks, gluten-free pastas, and meat analogs. Some innovations in the extrusion process and future trends, such as the use of artificial intelligence to optimize formulations and customize products, have been presented. The importance of Andean grains in the fight against food insecurity has been emphasized. These grains can be transformed into accessible, long-lasting, and nutritious foods, diversifying the diet and taking advantage of local resources. This review aims to serve as a valuable guide for researchers, food developers, and policymakers in their pursuit of creating more accessible, nutritious, and sustainable food options to meet escalating global demands for food security and enhanced nutrition.
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Affiliation(s)
- Franklyn Zapana
- Programa de Doctorado en Ingeniería Agroindustrial - mención Transformación Avanzada de Granos y Tubérculos Andinos, Universidad Nacional del Santa, Nuevo Chimbote, Ancash, Peru
| | - Julio Vidaurre-Ruiz
- Facultad de Industrias Alimentarias, Universidad Nacional Agraria La Molina, Lima, Peru.
- Centro de Investigación e Innovación en Productos Derivados de Cultivos Andinos (CIINCA), Universidad Nacional Agraria La Molina, Lima, Peru.
| | - Laura Linares-García
- Facultad de Industrias Alimentarias, Universidad Nacional Agraria La Molina, Lima, Peru
- Centro de Investigación e Innovación en Productos Derivados de Cultivos Andinos (CIINCA), Universidad Nacional Agraria La Molina, Lima, Peru
| | - Ritva Repo-Carrasco-Valencia
- Facultad de Industrias Alimentarias, Universidad Nacional Agraria La Molina, Lima, Peru
- Centro de Investigación e Innovación en Productos Derivados de Cultivos Andinos (CIINCA), Universidad Nacional Agraria La Molina, Lima, Peru
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Salvador-Reyes R, Sampaio UM, de Menezes Alves Moro T, Brito ADCD, Behrens J, Campelo PH, Pedrosa Silva Clerici MT. Andean purple maize to produce extruded breakfast cereals: impact on techno-functional properties and sensory acceptance. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:548-559. [PMID: 36054555 DOI: 10.1002/jsfa.12165] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/09/2021] [Revised: 07/26/2022] [Accepted: 08/09/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND Andean purple maize (APM) is an ancient crop widely used as a natural coloring in traditional Peruvian cuisine. However, it has been little explored within the food industry. The present study assessed how APM impacts on techno-functional properties and sensory acceptance of breakfast cereals. Extruded samples formulated with 100, 75, 50, and 25% APM, and complemented with yellow corn grits (YCG), were analyzed for their techno-functional and sensory properties. RESULTS Increases in bulk density, as well as reduction in the expantion and porosity were observated for extrudates containing ≥ 50% APM, accompanied by an increase in purple color intensity. Increase in milk absorption index, reduction in milk solubility index and decrease in cereal hardness with increase in APM were also observed. Despite this, APM extented the cereal bowl-life. High sensory scores of overall liking (6) and color (7) were obtained for extruded formulations containing ≥ 50% APM and low values for extrudates with 25% APM. Aroma, flavor, and texture scores did not present significant differences. CONCLUSION APM is an ingredient with the potential to be used to produce breakfast cereals since it improves their techno-functional characteristics and sensory acceptance, at the same time, it leads to the production of healthy, nutritious, and sustainable food. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Rebeca Salvador-Reyes
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas (UNICAMP), São Paulo, Brazil
- Facultad de Ingeniería, Universidad Tecnológica del Perú, Lima, Peru
| | - Ulliana Marques Sampaio
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas (UNICAMP), São Paulo, Brazil
| | - Thaísa de Menezes Alves Moro
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas (UNICAMP), São Paulo, Brazil
| | - Aline Duarte Correa de Brito
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas (UNICAMP), São Paulo, Brazil
| | - Jorge Behrens
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas (UNICAMP), São Paulo, Brazil
| | - Pedro H Campelo
- School of Agrarian Science, Federal University of Amazonas, Manaus, Brazil
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Mazike HG, Chipurura B, Macheka L. Value Addition of African Indigenous Vegetables (AIVs) and their Utilization as Food to Improve Food and Nutrition Security: A Review. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2062765] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Hamily Gwendoline Mazike
- Department of Crop Science, Marondera University of Agricultural Sciences and Technology, Marondera, Zimbabwe
| | - Batsirai Chipurura
- Department of Nutrition Dietetics and Food Sciences, University of Zimbabwe, Harare, Zimbabwe
| | - Lesley Macheka
- Centre for Innovation and Technology Transfer, Marondera University of Agricultural Sciences and Technology, Marondera, Zimbabwe
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Maiyo NC, Khamis FM, Okoth MW, Abong GO, Subramanian S, Egonyu JP, Xavier C, Ekesi S, Omuse ER, Nakimbugwe D, Ssepuuya G, Ghemoh CJ, Tanga CM. Nutritional Quality of Four Novel Porridge Products Blended with Edible Cricket ( Scapsipedus icipe) Meal for Food. Foods 2022; 11:1047. [PMID: 35407134 PMCID: PMC8998076 DOI: 10.3390/foods11071047] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2022] [Revised: 03/22/2022] [Accepted: 03/23/2022] [Indexed: 12/13/2022] Open
Abstract
Currently, no data exist on the utilization of the newly described cricket species (Scapsipedus icipe) meal as additive in food products, though they have high protein (57%) with 88% total digestibility as well as a variety of essential amino acids. This article presents the first report on the effects of processing techniques and the inclusion of cricket meal (CM) on the nutrient and antinutrient properties of four porridge products compared to a popularly consumed commercial porridge flour (CPF). Porridge enriched with CM had significantly higher protein (2-folds), crude fat (3.4-4-folds), and energy (1.1-1.2-folds) levels than the CPF. Fermented cereal porridge fortified with CM had all three types of omega-3 fatty acids compared to the others. The vitamin content across the different porridge products varied considerably. Germinated cereal porridge with CM had significantly higher iron content (19.5 mg/100 g). Zinc levels ranged from 3.1-3.7 mg/100 g across the various treatments. Total flavonoid content varied significantly in the different porridge products. The phytic acid degradation in germinated and fermented porridge products with CM was 67% and 33%, respectively. Thus, the fortification of porridge products with cricket and indigenous vegetable grain powder could be considered an appropriate preventive approach against malnutrition and to reduce incidences in many low-and middle-income countries.
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Affiliation(s)
- Nelly C. Maiyo
- International Centre of Insect Physiology and Ecology (icipe), P.O. Box 30772, Nairobi 00100, Kenya; (N.C.M.); (F.M.K.); (S.S.); (J.P.E.); (C.X.); (S.E.); (E.R.O.)
- Department of Food Science, Nutrition and Technology, University of Nairobi, P.O. Box 30197, Nairobi 00100, Kenya; (M.W.O.); (G.O.A.)
| | - Fathiya M. Khamis
- International Centre of Insect Physiology and Ecology (icipe), P.O. Box 30772, Nairobi 00100, Kenya; (N.C.M.); (F.M.K.); (S.S.); (J.P.E.); (C.X.); (S.E.); (E.R.O.)
| | - Michael W. Okoth
- Department of Food Science, Nutrition and Technology, University of Nairobi, P.O. Box 30197, Nairobi 00100, Kenya; (M.W.O.); (G.O.A.)
| | - George O. Abong
- Department of Food Science, Nutrition and Technology, University of Nairobi, P.O. Box 30197, Nairobi 00100, Kenya; (M.W.O.); (G.O.A.)
| | - Sevgan Subramanian
- International Centre of Insect Physiology and Ecology (icipe), P.O. Box 30772, Nairobi 00100, Kenya; (N.C.M.); (F.M.K.); (S.S.); (J.P.E.); (C.X.); (S.E.); (E.R.O.)
| | - James P. Egonyu
- International Centre of Insect Physiology and Ecology (icipe), P.O. Box 30772, Nairobi 00100, Kenya; (N.C.M.); (F.M.K.); (S.S.); (J.P.E.); (C.X.); (S.E.); (E.R.O.)
| | - Cheseto Xavier
- International Centre of Insect Physiology and Ecology (icipe), P.O. Box 30772, Nairobi 00100, Kenya; (N.C.M.); (F.M.K.); (S.S.); (J.P.E.); (C.X.); (S.E.); (E.R.O.)
| | - Sunday Ekesi
- International Centre of Insect Physiology and Ecology (icipe), P.O. Box 30772, Nairobi 00100, Kenya; (N.C.M.); (F.M.K.); (S.S.); (J.P.E.); (C.X.); (S.E.); (E.R.O.)
| | - Evanson R. Omuse
- International Centre of Insect Physiology and Ecology (icipe), P.O. Box 30772, Nairobi 00100, Kenya; (N.C.M.); (F.M.K.); (S.S.); (J.P.E.); (C.X.); (S.E.); (E.R.O.)
| | - Dorothy Nakimbugwe
- Department of Food Technology and Nutrition, School of Food Technology, Nutrition and Bioengineering, Makerere University, Kampala P.O. Box 7062, Uganda; (D.N.); (G.S.)
| | - Geoffrey Ssepuuya
- Department of Food Technology and Nutrition, School of Food Technology, Nutrition and Bioengineering, Makerere University, Kampala P.O. Box 7062, Uganda; (D.N.); (G.S.)
| | - Changeh J. Ghemoh
- Centre for African Bio-Entrepreneurship (CABE), P.O. Box 25535, Nairobi 00603, Kenya;
| | - Chrysantus M. Tanga
- International Centre of Insect Physiology and Ecology (icipe), P.O. Box 30772, Nairobi 00100, Kenya; (N.C.M.); (F.M.K.); (S.S.); (J.P.E.); (C.X.); (S.E.); (E.R.O.)
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Textural, Color and Sensory Features of Spelt Wholegrain Snack Enriched with Betaine. Foods 2022; 11:foods11030475. [PMID: 35159625 PMCID: PMC8834531 DOI: 10.3390/foods11030475] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2021] [Revised: 01/27/2022] [Accepted: 02/01/2022] [Indexed: 12/10/2022] Open
Abstract
The influence of different extrusion parameters, including screw speed (250–750 rpm), feed rate (15–25 kg/h) and feed moisture content (15–25%), on the textural and color properties of spelt wholegrain snack products produced on a co-rotating twin-screw extruder with added betaine was investigated. In order to determine the relative influence of input variables in the artificial neural network (ANN) model, Yoon’s interpretation method was used, and it was concluded that feed moisture content has the greatest influence on L* values, while screw speed has the greatest influence on a* and b* values. The softest samples were obtained at the lowest moisture content. Sensory analysis was carried out on selected samples, and it showed that betaine addition did not intensify the bitter taste. The sample with the largest expansion exhibited the lowest hardness and chewiness before and after immersion in milk, and this sample is the most suitable for enrichment with betaine.
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Harada-Padermo SDS, Dias-Faceto LS, Selani MM, Conti-Silva AC, Vieira TMFDS. Umami Ingredient, a newly developed flavor enhancer from shiitake byproducts, in low-sodium products: A study case of application in corn extruded snacks. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110806] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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Aderibigbe OR, Ezekiel OO, Owolade SO, Korese JK, Sturm B, Hensel O. Exploring the potentials of underutilized grain amaranth ( Amaranthus spp.) along the value chain for food and nutrition security: A review. Crit Rev Food Sci Nutr 2020; 62:656-669. [PMID: 33021382 DOI: 10.1080/10408398.2020.1825323] [Citation(s) in RCA: 48] [Impact Index Per Article: 9.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
The burden of malnutrition in Africa calls for deeper exploration of underutilized species which are rich in nutrients and have the potential to reduce food and nutrition insecurity. The common staple crops are not able to meet daily requirements for both macro- and micro-nutrients. In order to lessen this burden; protein, calorie and micronutrient deficiencies must be properly addressed for optimal growth and development to be attained. African indigenous underutilized vegetables can play a significant role in the food security of vulnerable groups like under-five children and women in both urban and rural settings. The potential of grain amaranth in meeting the nutrition needs of humans has remained a subject of interest in scientific research. Amaranth is considered one of the most commonly produced and consumed indigenous vegetables on the African continent with high nutritional potentials but yet to be fully exploited. This review therefore aims at discussing the current knowledge of the inherent potentials of grain amaranths, its current application in the food industry and proposes a framework for actions and partnerships required to scale up and improve amaranth value chain.
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Affiliation(s)
- O R Aderibigbe
- Product Development Programme, National Horticultural Research Institute, Ibadan, Nigeria
| | - O O Ezekiel
- Faculty of Technology, Department of Food Technology, University of Ibadan, Ibadan, Nigeria
| | - S O Owolade
- Product Development Programme, National Horticultural Research Institute, Ibadan, Nigeria
| | - J K Korese
- Faculty of Agriculture, Department of Agricultural Mechanization and Irrigation Technology, University for Development Studies, Tamale, Ghana
| | - B Sturm
- Faculty of Organic Agricultural Sciences, Section of Agricultural and Biosystems Engineering, University of Kassel, Witzenhausen, Germany
| | - O Hensel
- Faculty of Organic Agricultural Sciences, Section of Agricultural and Biosystems Engineering, University of Kassel, Witzenhausen, Germany
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Basilio-Atencio J, Condezo-Hoyos L, Repo-Carrasco-Valencia R. Effect of extrusion cooking on the physical-chemical properties of whole kiwicha (Amaranthus caudatus L) flour variety centenario: Process optimization. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109426] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Menis-Henrique MEC, Janzantti NS, Monteiro M, Conti-Silva AC. Physical and sensory characteristics of cheese-flavored expanded snacks obtained using butyric acid and cysteine as aroma precursors: Effects of extrusion temperature and sunflower oil content. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.109001] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Castellanos-Gallo L, Galicia-García T, Estrada-Moreno I, Mendoza-Duarte M, Márquez-Meléndez R, Portillo-Arroyo B, Soto-Figueroa C, Leal-Ramos Y, Sanchez-Aldana D. Development of an Expanded Snack of Rice Starch Enriched with Amaranth by Extrusion Process. Molecules 2019; 24:molecules24132430. [PMID: 31269663 PMCID: PMC6651392 DOI: 10.3390/molecules24132430] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2019] [Revised: 06/18/2019] [Accepted: 06/20/2019] [Indexed: 02/03/2023] Open
Abstract
This study aimed to obtain a second-generation snack by extrusion from the by-product of rice milling enriched with amaranth. The raw material used was amaranth flour (AF), rice starch (NS) and modified rice starch (MS), which were evaluated by the analysis of substitution degree (SD), differential scanning calorimetry (DSC), viscosity (RVA), Fourier transform infrared spectroscopy (FT-IR) and X-ray diffraction (XRD). The snacks were expanded by extrusion and microwave oven, as a reference method. The samples were evaluated in hardness (D), expansion index (EI), apparent density (DAP), and protein content (P). Afterward, the optimized samples were evaluated by scanning electron microscopy (SEM) and resistant starch (RS). During the thermal characterization, a clear trend in the decrement in gelatinization temperatures was observed (78.35 to 63.90 °C in NS and MS respectively). The curves obtained in RVA analyses showed typical behavior of native (6.35 Pa.s) and extruded starches (2.88 Pa.s), with a significant decrease in viscosity peak. Through the analysis of FT-IR, the introduction of the functional acetyl group (stretching at a wavelength of 1735 cm−1) was corroborated. Snack samples results showed a maximum hardness in MS, with a value of 121 N, and the NS (100%) presented the highest EI value (1.41). The lowest DAP values were obtained for the MS (0.48 g/cm3, 100%) and AF (0.49 g/cm3, 100%) samples. P increased to a higher concentration of AF. In the optimum formulation, the SEM image showed that the expanded microwave sample increased the porosity and obtained an RS value of 8.2%. The formulation obtained in the present study presents high characteristics to be used in the development of a healthy snack.
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Affiliation(s)
- Lilisbet Castellanos-Gallo
- Faculty of Chemical Science. University Campus II. Food Science and Technology Programme. Autonomous University of Chihuahua, Chihuahua, Chih. CP. 31125. Mexico
| | - Tomás Galicia-García
- Faculty of Chemical Science. University Campus II. Food Science and Technology Programme. Autonomous University of Chihuahua, Chihuahua, Chih. CP. 31125. Mexico.
| | - Iván Estrada-Moreno
- Research Center for Advanced Materials. CIMAV-Chihuahua. Miguel de Cervantes 120, Complejo Industrial Chihuahua. Chihuahua, Chih. CP. 31136. Mexico
| | - Mónica Mendoza-Duarte
- Research Center for Advanced Materials. CIMAV-Chihuahua. Miguel de Cervantes 120, Complejo Industrial Chihuahua. Chihuahua, Chih. CP. 31136. Mexico
| | - Rubén Márquez-Meléndez
- Faculty of Chemical Science. University Campus II. Food Science and Technology Programme. Autonomous University of Chihuahua, Chihuahua, Chih. CP. 31125. Mexico
| | - Beatriz Portillo-Arroyo
- Faculty of Chemical Science. University Campus II. Food Science and Technology Programme. Autonomous University of Chihuahua, Chihuahua, Chih. CP. 31125. Mexico
| | - Cesar Soto-Figueroa
- Faculty of Chemical Science. University Campus II. Food Science and Technology Programme. Autonomous University of Chihuahua, Chihuahua, Chih. CP. 31125. Mexico
| | - Yarely Leal-Ramos
- Faculty of Chemical Science. University Campus II. Food Science and Technology Programme. Autonomous University of Chihuahua, Chihuahua, Chih. CP. 31125. Mexico
| | - Daniela Sanchez-Aldana
- Faculty of Chemical Science. University Campus II. Food Science and Technology Programme. Autonomous University of Chihuahua, Chihuahua, Chih. CP. 31125. Mexico
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Kojić JS, Ilić NM, Kojić PS, Pezo LL, Banjac VV, Krulj JA, Bodroža Solarov MI. Multiobjective process optimization for betaine enriched spelt flour based extrudates. J FOOD PROCESS ENG 2018. [DOI: 10.1111/jfpe.12942] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Jovana S. Kojić
- Institute of Food Technology, University of Novi Sad; Novi Sad Serbia
| | - Nebojša M. Ilić
- Institute of Food Technology, University of Novi Sad; Novi Sad Serbia
| | | | - Lato L. Pezo
- Institute of General and Physical Chemistry, University of Belgrade; Beograd Serbia
| | | | - Jelena A. Krulj
- Institute of Food Technology, University of Novi Sad; Novi Sad Serbia
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Adeyanju AA, Kruger J, Taylor JRN, Duodu KG. Effects of different souring methods on the protein quality and iron and zinc bioaccessibilities of non‐alcoholic beverages from sorghum and amaranth. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13998] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Affiliation(s)
- Adeyemi A. Adeyanju
- Department of Consumer and Food Sciences and Institute for Food, Nutrition and Well‐being University of Pretoria Private Bag X20 Hatfield 0028 South Africa
| | - Johanita Kruger
- Department of Consumer and Food Sciences and Institute for Food, Nutrition and Well‐being University of Pretoria Private Bag X20 Hatfield 0028 South Africa
| | - John R. N. Taylor
- Department of Consumer and Food Sciences and Institute for Food, Nutrition and Well‐being University of Pretoria Private Bag X20 Hatfield 0028 South Africa
| | - Kwaku G. Duodu
- Department of Consumer and Food Sciences and Institute for Food, Nutrition and Well‐being University of Pretoria Private Bag X20 Hatfield 0028 South Africa
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Coelho LM, Silva PM, Martins JT, Pinheiro AC, Vicente AA. Emerging opportunities in exploring the nutritional/functional value of amaranth. Food Funct 2018; 9:5499-5512. [DOI: 10.1039/c8fo01422a] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Abstract
Amaranthusspp. is a highly nutritive pseudocereal, rich in macronutrients and micronutrients, including vitamins and minerals.
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Affiliation(s)
| | - Pedro Miguel Silva
- CEB – Centre of Biological Engineering
- University of Minho
- 4710-057 Braga
- Portugal
| | - Joana T. Martins
- CEB – Centre of Biological Engineering
- University of Minho
- 4710-057 Braga
- Portugal
| | - Ana C. Pinheiro
- CEB – Centre of Biological Engineering
- University of Minho
- 4710-057 Braga
- Portugal
- Instituto de Biologia Experimental e Tecnológica
| | - António A. Vicente
- CEB – Centre of Biological Engineering
- University of Minho
- 4710-057 Braga
- Portugal
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Investigation of process and product parameters for physicochemical properties of rice and mung bean ( Vigna radiata) flour based extruded snacks. Journal of Food Science and Technology 2017; 54:1711-1720. [PMID: 28559630 DOI: 10.1007/s13197-017-2606-8] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/25/2016] [Accepted: 03/22/2017] [Indexed: 10/19/2022]
Abstract
PR 106 and SML 668 cultivars of rice and mung bean respectively, were studied for their potential to serve as a nutritious snack with improved protein quality and quantity. The effect of extrusion conditions, including feed moisture content (14-18%), screw speed (400-550 rpm) and barrel temperature (130-170°C) on the physicochemical properties (bulk density, water absorption index (WAI), water solubility index (WSI) and hardness) was investigated. The replacement of rice flour at 30% level with mung bean flour for making extruded snacks was evaluated. Pasting temperature increased (84-93 °C) while peak viscosity (2768-408 cP), hold viscosity (2018-369 cP), breakdown (750-39 cP), setback (2697-622 cP) and final viscosity (4715-991 cP) decreased with increasing mung bean flour addition. Increasing feed moisture lowered the specific mechanical energy (SME), WAI and WSI of extrudates whereas increased bulk density and hardness. Higher screw speed had linear positive effect on SME of extruder and negative linear effect on WAI. Positive curvilinear quadratic effect of screw speed was also observed on WSI and density. Higher barrel temperature linearly decreased the SME, density and hardness of extrudates. Developed extrusion cooked rice-mung bean snacks with increased protein content and improved protein quality along with higher dietary fibre and minerals have good potential in effectively delivering the nutrition to the population.
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Alam MS, Pathania S, Sharma A. Optimization of the extrusion process for development of high fibre soybean-rice ready-to-eat snacks using carrot pomace and cauliflower trimmings. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.07.031] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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Abstract
Response surface methodology (RSM) was used to analyse the effect of temperature, screw speed, and feed moisture content on physicochemical properties of quinoa extrudates. A three-level, three-variable, Box-Behnken design of experiments was used. The experiments were run at 16-24% feed moisture content, 130-170°C temperature, and 250-500 rpm screw speed with a fixed feed rate of 300 g/min. Second order polynomials were used to model the extruder response and extrudate properties as a function of process variables. Responses were most affected by changes in feed moisture content and temperature, and to a lesser extent by screw speed. Calculated specific mechanical energy (SME) values ranged between 170-402 kJ/kg which were lower than those observed for other cereals, most likely due to high (7.2%) fat content of quinoa. High levels of feed moisture alone, and in combination with high temperature, resulted in poor expansion. The best product, characterised by maximum expansion, minimum density, high degree of gelatinization and low water solubility index, was obtained at 16% feed moisture content, 130°C die temperature, and 375 rpm screw speed, which corresponds to high SME input. It was demonstrated that the pseudo-cereal quinoa can be used to make novel, healthy, extruded, snack-type food products.
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Affiliation(s)
- H. Doğan
- TUBITAK Marmara Research Center, Food Science and Technology Research Institute, P.O. Box 21, Gebze/Kocaeli, 41470, Turkey
| | - M. V. Karwe
- Food Science Department, Rutgers University, 65 Dudley Road, New Brunswick, NJ, 08901 USA
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BURGOS VE, ARMADA M. Characterization and nutritional value of precooked products of kiwicha grains (Amaranthus caudatus). FOOD SCIENCE AND TECHNOLOGY 2015. [DOI: 10.1590/1678-457x.6767] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Robin F, Théoduloz C, Srichuwong S. Properties of extruded whole grain cereals and pseudocereals flours. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12893] [Citation(s) in RCA: 47] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Affiliation(s)
- Frédéric Robin
- Nestlé Product Technology Center Orbe; Nestec Ltd; Route de Chavornay 3 1350 Orbe Switzerland
| | - Christine Théoduloz
- Department of Food Science and Technology; Nestlé Research Center; PO Box 44 1000 Lausanne Switzerland
| | - Sathaporn Srichuwong
- Department of Food Science and Technology; Nestlé Research Center; PO Box 44 1000 Lausanne Switzerland
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Oniszczuk A, Oniszczuk T, Wójtowicz A, Wojtunik K, Kwaśniewska A, Waksmundzka-Hajnos M. Radical scavenging activity of extruded corn gruels with addition of linden inflorescence. OPEN CHEM 2015. [DOI: 10.1515/chem-2015-0118] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
Abstract
AbstractAntioxidant activity is one of the most desirable properties of natural compounds. Among these substances are phenolic compounds which exhibit excellent antiradical activity. The main aim of the present study was determination of the free radical scavenging activity of gruels with 5, 10 and 20% addition of linden inflorescence. The studies were based on two methods: TLC-bioautographic assay and spectrophotometric analysis using DPPH (2,2-diphenyl-1-picrylhydrazyl radical). The obtained results indicate that the radical scavenging properties of the extracts are positively correlated with the content of phenolic compounds in gruels and that a high-temperature extrusion process does not deactivate antioxidant polyphenolic compounds.
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Amare E, Mouquet-Rivier C, Servent A, Morel G, Adish A, Haki GD. Protein Quality of Amaranth Grains Cultivated in Ethiopia as Affected by Popping and Fermentation. ACTA ACUST UNITED AC 2015. [DOI: 10.4236/fns.2015.61005] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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22
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Pre-extrusion aromatization of a soy protein isolate using volatile compounds and flavor enhancers: Effects on physical characteristics, volatile retention and sensory characteristics of extrudates. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.03.018] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Menis MEC, Milani TMG, Jordano A, Boscolo M, Conti-Silva AC. Extrusion of flavored corn grits: Structural characteristics, volatile compounds retention and sensory acceptability. Lebensm Wiss Technol 2013. [DOI: 10.1016/j.lwt.2013.06.021] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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24
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Ramos Diaz JM, Kirjoranta S, Tenitz S, Penttilä PA, Serimaa R, Lampi AM, Jouppila K. Use of amaranth, quinoa and kañiwa in extruded corn-based snacks. J Cereal Sci 2013. [DOI: 10.1016/j.jcs.2013.04.003] [Citation(s) in RCA: 60] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Dogan H, Gueven A, Hicsasmaz Z. Extrusion Cooking of Lentil Flour (Lens Culinaris–Red)–Corn Starch–Corn Oil Mixtures. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2013. [DOI: 10.1080/10942912.2011.551866] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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26
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Caselato-Sousa VM, Amaya-Farfán J. State of knowledge on amaranth grain: a comprehensive review. J Food Sci 2012; 77:R93-104. [PMID: 22515252 DOI: 10.1111/j.1750-3841.2012.02645.x] [Citation(s) in RCA: 93] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
Abstract
Amaranth grain is a highly nutritional pseudocereal with a superior amount of proteins when compared to true cereals. It is a reasonably well-balanced food with functional properties that have been shown to provide medicinal benefits. The health benefits attributed include decreasing plasma cholesterol levels, stimulating the immune system, exerting an antitumor activity, reducing blood glucose levels and improving conditions of hypertension and anemia. In addition, it has been reported to possess anti-allergic and antioxidant activities. The present article provides a comprehensive overview of amaranth grain that focuses on recent research reporting its use in the clinical practice and its possible benefits to human health.
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Conti-Silva AC, Bastos DHM, Arêas JAG. The effects of extrusion conditions and the addition of volatile compounds and flavour enhancers to corn grits on the retention of the volatile compounds and texture of the extrudates. Int J Food Sci Technol 2012. [DOI: 10.1111/j.1365-2621.2012.03047.x] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Capriles VD, Arêas JAG. Avaliação da qualidade tecnológica de snacks obtidos por extrusão de grão integral de amaranto ou de farinha de amaranto desengordurada e suas misturas com fubá de milho. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2012. [DOI: 10.1590/s1981-67232012000100003] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Apesar dos benefícios nutricionais e de seu potencial como alimento funcional, o amaranto ainda é um alimento pouco difundido no Brasil. Para o aumento do consumo desta matéria-prima, preconiza-se a sua incorporação na formulação de produtos convencionais, como os snacks extrudados que vêm sendo elaborados com a farinha de amaranto desengordurada. Pouco tem sido pesquisado sobre a extrusão direta do grão integral de amaranto, o que permitiria eliminar as etapas de moagem e de desengorduramento. Assim, a pesquisa avaliou e comparou a qualidade tecnológica de snacks obtidos por extrusão de grão integral de amaranto e de farinha de amaranto desengordurada, e suas misturas com 25 e 50% de fubá de milho. Verificou-se que o teor de lipídeos presentes no grão de amaranto (8%) prejudicou a expansão e a textura dos extrudados. Mesmo com a adição de fubá de milho, os snacks extrudados à base de grão integral de amaranto foram rejeitados sensorialmente (aceitação global entre 3 e 4, numa escala hedônica estruturada de nove pontos), pois apresentaram baixa expansão, textura dura, cor escura e forte sabor residual. Já os snacks extrudados obtidos com farinha de amaranto desengordurada isoladamente e em combinação com fubá de milho apresentaram maior expansão, textura crocante e cor mais clara, e, por isso, maior aceitabilidade (aceitação global > 5). Conclui-se, nas condições do experimento, que não foi possível obter snacks extrudados à base de grãos de amaranto de boa aceitação e que a produção de snacks extrudados à base de farinha de amaranto desengordurada proporciona produtos com melhor aceitação por parte do consumidor.
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Gupta P, Premavalli KS. Development of radish fibre based snack by response surface methodology (RSM). JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2012; 49:58-65. [PMID: 23572826 PMCID: PMC3550873 DOI: 10.1007/s13197-011-0261-z] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/17/2010] [Accepted: 05/25/2010] [Indexed: 10/18/2022]
Abstract
This study aimed at optimization and development of radish fibre-rich snack using response surface methodology (RSM).The effect of ingredients on the quality of refined wheat flour (maida) based fried snack was studied. As the concentration of ghee in the formulation increased, the product became soft and lost its crispiness, thus affecting the overall acceptability. Radish fibre (5-20 g) was incorporated in the maida and the central composite design used to develop models for the responses. It was observed that ghee and fibre significantly (p ≤ 0.05) affected the acceptability and texture of fried product. Based on surface responses and 3D plots, level of fibre (20 g), maida (100 g) and ghee (15.12 g) were optimized to form a fibre-rich product, with high acceptability and better texture profile. The fibre-rich snack product contained nearly 8% more total dietary fibre (12.24%) than the control (4.25%). The product was stored for 6 months under ambient conditions during which it was stable and acceptable up to 4 months. At 5°C, it was stable up to 6 months in tri-laminated paper/Al-foil/polyethylene (PFP) pouches.
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Affiliation(s)
- Prachi Gupta
- Food Preservation Discipline, Defence Food Research Laboratory, DRDO, Siddarthanagar, Mysore, 570011 Karnataka India
| | - K. S. Premavalli
- Food Preservation Discipline, Defence Food Research Laboratory, DRDO, Siddarthanagar, Mysore, 570011 Karnataka India
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Brennan MA, Menard C, Roudaut G, Brennan CS. Amaranth, millet and buckwheat flours affect the physical properties of extruded breakfast cereals and modulates their potential glycaemic impact. STARCH-STARKE 2012. [DOI: 10.1002/star.201100150] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
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32
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Milán-Carrillo J, Montoya-Rodríguez A, Gutiérrez-Dorado R, Perales-Sánchez X, Reyes-Moreno C. Optimization of Extrusion Process for Producing High Antioxidant Instant Amaranth (<i>Amaranthus hypochondriacus</i> L.) Flour Using Response Surface Methodology. ACTA ACUST UNITED AC 2012. [DOI: 10.4236/am.2012.330211] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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33
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Menegassi B, Pilosof AM, Arêas JA. Comparison of properties of native and extruded amaranth (Amaranthus cruentus L. – BRS Alegria) flour. Lebensm Wiss Technol 2011. [DOI: 10.1016/j.lwt.2011.04.008] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Macharia-Mutie CW, Van de Wiel AM, Moreno-Londono AM, Mwangi AM, Brouwer ID. Sensory Acceptability and Factors Predicting the Consumption of Grain Amaranth in Kenya. Ecol Food Nutr 2011; 50:375-92. [PMID: 21895418 DOI: 10.1080/03670244.2011.604584] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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ASAO M, WATANABE K. Functional and Bioactive Properties of Quinoa and Amaranth. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2010. [DOI: 10.3136/fstr.16.163] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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36
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Cassar R, Sardinha FA, Arêas JAG. Effect of glutamate and inosinate on sensory and instrumental texture of extruded products. Int J Food Sci Technol 2008. [DOI: 10.1111/j.1365-2621.2007.01548.x] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Capriles V, Coelho K, Guerra-Matias A, Arêas J. Effects of Processing Methods on Amaranth Starch Digestibility and Predicted Glycemic Index. J Food Sci 2008; 73:H160-4. [DOI: 10.1111/j.1750-3841.2008.00869.x] [Citation(s) in RCA: 70] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Moreira-Araújo RS, Araújo MA, Arêas JA. Fortified food made by the extrusion of a mixture of chickpea, corn and bovine lung controls iron-deficiency anaemia in preschool children. Food Chem 2008. [DOI: 10.1016/j.foodchem.2007.07.074] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Anton AA, Luciano FB. INSTRUMENTAL TEXTURE EVALUATION OF EXTRUDED SNACK FOODS: A REVIEW EVALUACIÓN INSTRUMENTAL DE TEXTURA EN ALIMENTOS EXTRUIDOS: UNA REVISIÓN. ACTA ACUST UNITED AC 2007. [DOI: 10.1080/11358120709487697] [Citation(s) in RCA: 46] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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40
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Nabar Y, Narayan R. Analysis of the dynamic behavior of a starch foam extrusion process. J Appl Polym Sci 2006. [DOI: 10.1002/app.22942] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
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41
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Optimization of the process parameters to establish the quality attributes of hydroxymethylfurfural content and diastatic activity of sunflower (Helianthus annus) honey using response surface methodology. Eur Food Res Technol 2005. [DOI: 10.1007/s00217-005-0133-8] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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42
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43
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Formulation of pasta from rice brokens: optimization of ingredient levels using response surface methodology. Eur Food Res Technol 2004. [DOI: 10.1007/s00217-004-1091-2] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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44
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Guan J, Fang Q, Hanna MA. Selected Functional Properties of Extruded Starch Acetate and Natural Fibers Foams. Cereal Chem 2004. [DOI: 10.1094/cchem.2004.81.2.199] [Citation(s) in RCA: 29] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- J. Guan
- University of Nebraska Industrial Agricultural Products Center, 208 L.W. Chase Hall, Lincoln, NE 68583-0730
| | - Q. Fang
- Banner Pharmacaps, Inc., High Point, NC 27265
| | - M. A. Hanna
- University of Nebraska Industrial Agricultural Products Center, 208 L.W. Chase Hall, Lincoln, NE 68583-0730
- Corresponding author. Phone: 402-472-1634. Fax: 402-472-6338. E-mail:
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Gorinstein S, Pawelzik E, Delgado-Licon E, Yamamoto K, Kobayashi S, Taniguchi H, Haruenkit R, Park YS, Jung ST, Drzewiecki J, Trakhtenberg S. Use of scanning electron microscopy to indicate the similarities and differences in pseudocereal and cereal proteins. Int J Food Sci Technol 2004. [DOI: 10.1046/j.0950-5423.2003.00773.x] [Citation(s) in RCA: 18] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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46
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Singh S, Raina CS, Bawa AS, Saxena DC. Sweet potato-based pasta product: optimization of ingredient levels using response surface methodology. Int J Food Sci Technol 2004. [DOI: 10.1046/j.0950-5423.2003.00764.x] [Citation(s) in RCA: 52] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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47
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Chavez-Jauregui RN, Cardoso-Santiago RA, Silva MEMPE, Areas JAG. Acceptability of snacks produced by the extrusion of amaranth and blends of chickpea and bovine lung. Int J Food Sci Technol 2003. [DOI: 10.1046/j.1365-2621.2003.00734.x] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Moraru C, Kokini J. Nucleation and Expansion During Extrusion and Microwave Heating of Cereal Foods. Compr Rev Food Sci Food Saf 2003; 2:147-165. [DOI: 10.1111/j.1541-4337.2003.tb00020.x] [Citation(s) in RCA: 233] [Impact Index Per Article: 10.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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49
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Cholesterol-lowering effect of extruded amaranth ( Amaranthus caudatus L.) in hypercholesterolemic rabbits. Food Chem 2002. [DOI: 10.1016/s0308-8146(01)00238-2] [Citation(s) in RCA: 81] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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50
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Cardoso Santiago R, Moreira-Araújo R, Pinto e Silva M, Arêas J. The potential of extruded chickpea, corn and bovine lung for malnutrition programs. INNOV FOOD SCI EMERG 2001. [DOI: 10.1016/s1466-8564(01)00038-8] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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