Abstract
The objective was to modify functional properties of breadfruit flours using twin-screw extrusion and test the physicochemical properties of the extruded flours. Extruded breadfruit flours were produced with twin-screw extrusion using different last barrel temperature (80 °C or 120 °C) and feed moisture content (17% or 30%). These conditions resulted in four extruded flours with different mechanical (specific mechanical energy, SME) and thermal (melt temperature) energies. At temperatures below the gelatinization of the native starch (<70 °C), swelling power was increased in all extruded treatments. Solubility was dramatically increased in high-SME extruded flours at all tested temperatures. Water holding capacity was dramatically increased in the low-SME extruded flours. A two-fold higher cold peak viscosity was obtained for low SME-high temperature extruded flour compared with the other extruded flours. Low SME-low temperature extruded flour still exhibited a hot peak viscosity, which occurred earlier than in native flour. Setback was decreased in all extruded flours, especially in high-SME treatments. The incorporation of extruded flours into soy protein gels did not affect cooking loss, while hardness and springiness decreased with the addition of extruded flours. Overall, extrusion of breadfruit flour altered functional flour properties, including water holding capacity and pasting properties, and modified the texture of soy protein gels.
Highlights
Breadfruit is a high-yielding tropical staple crop grown throughout Oceania, Central Africa, and Central America
The specific mechanical energy (SME) attained during extrusion and melt temperature in the die section are important parameters as both directly reflect the impact of the extrusion conditions on the structural characteristics of the resulting extruded material [55,56]
Breadfruit extruded flours varying in cold swelling and retrogradation properties can be obtained by controlling the specific mechanical and thermal energies applied during extrusion treatments
Summary
Breadfruit is a high-yielding tropical staple crop grown throughout Oceania, Central Africa, and Central America. Breadfruit is a relatively low-input crop since the tree does not need to be replanted each year and its production lifespan is 50 years or potentially more [1]. Breadfruit flour is a gluten-free flour that has high content of starch [4] and fiber [5], as well as a variety of vitamins and minerals, like vitamin C and potassium [6]. Based on these properties, breadfruit flour has been applied as an ingredient in a variety of processed food products, including pasta [7], Foods 2020, 9, 1071; doi:10.3390/foods9081071 www.mdpi.com/journal/foods
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
