Increase In Water Absorption Index Research Articles

Effects of extrusion process parameters on cooking characteristics and physicochemical, textural, thermal, pasting, microstructure, and nutritional properties of millet‐based extruded products: A review

AbstractIn the current century, consumers are more concerned about the quality and safety of food. They are focusing more on high nutritional value, tasty, and visually appealing food items which are available at low cost. Food industries are making a consistent effort in developing such food products from nutrition‐rich ingredients such as millet using the new technology of food processing such as extrusion. Millet is rich sources of protein, fiber, antioxidants, polyphenols, and micronutrients which make it an excellent raw material for developing a variety of nutritious and value‐added extruded food products. In food industries extrusion technology is being used to develop a wide range of food products with better product quality. The study of the effects of extrusion processing parameters, namely feed moisture (FM), extruder screw speed (FM), and barrel temperature (BT), and co‐ingredients on product quality characteristics is an important concern for developing a food product with better quality. The review focuses on various studies that have been reported on the development of millet‐based extruded products. Emphasis has been given on effects of co‐ingredients and extrusion processing parameters on extruder operation parameters, namely mass flow rate, specific mechanical energy, average residence time, torque, and die pressure, and the cooking characteristics, physicochemical, pasting, textural, thermal, nutritional properties, and overall acceptability of the millet‐based extruded products. The extrusion process parameters widely influence the product characteristics. During extrusion cooking, starch gelatinization, protein denaturation, modification of lipid, Maillard reactions, and complex formation among starch, protein, and lipids lead to significant changes in chemical and physical characteristics of the extruded products. Extrusion cooking has a significant effect on the inactivation of enzymes, and reduction in anti‐nutritional factors. Extrusion processing at high BT with high FM increases the degree of starch gelatinization which leads to an increase in water absorption index and expansion of the product. An increased degree of starch gelatinization decreases the melt viscosity and thereby decreases the torque and specific mechanical energy. Proper control of extrusion conditions and proportion of co‐ingredients give a product with higher nutritional value, better texture, and better sensory characteristics with high overall consumers' acceptability.Practical ApplicationsReady‐to‐eat (RTE) snacks are in high demand among consumers in recent years, owing to their better texture quality, good sensory characteristics, and easy availability at low cost. Extruded snacks are valuable food products in terms of production, packaging, handling, transportation, storage, and shelf‐life. Food industries are highly capable of improving consumers' acceptability and nutritional value by altering the extrusion process parameters and co‐ingredients. Proper monitoring of extrusion process parameters and the proportion of co‐ingredients plays an important role in obtaining desirable characteristic properties and improving the overall acceptability of extruded snacks. The development of extruded products by the use of locally and easily available raw materials is a good practice for improving the nutritional value of the final products. Millets are highly nutritious crops containing significantly high contents of protein, vitamins, minerals, and fiber. They are also rich sources of polyphenols and antioxidants which have additional health benefits. The information provided in this review can be helpful in analyzing the effects of extrusion process parameters and co‐ingredients on characteristic properties of millet‐based food products and improving their consumers' acceptability.

Production of extruded-cooked lentil flours at industrial level: Effect of processing conditions on starch gelatinization, dough rheological properties and techno-functional parameters

The aim of this work was to identify the effect of two different extrusion-cooking (E-C) conditions, milder and more severe, on starch gelatinization, dough rheological properties and techno-functional parameters of lentil flour (Lens culinaris Medik.). Extruded flours were obtained at 100 °C die temperature, with a screw speed of 220 rpm (EF1) and at 115 °C, 230 rpm (EF2), in an industrial plant. The E-C increased the viscoamylograph initial viscosity compared with native flour (NF), with a significantly higher value (p < 0.05) in EF1 (69.3 ± 4.1 Brabender Units, BU) than EF2 (59.1 ± 3.1 BU). The extruded flours also showed a lower degree of starch retrogradation than NF (cooling maximum viscosity = 201.3 ± 6.4 BU in EF1, 194.1 ± 9.2 BU in EF2 and 433.5 ± 8.5 BU in NF). The E-C markedly increased the Mixolab maximum consistency (with EF1 reaching 1.77 ± 0.04 Nm) compared with NF. The techno-functional parameters significantly improved, compared with NF, with an increase in water absorption index (higher in EF1 than in EF2) and oil absorption capacity (higher in EF2 than in EF1), and a decrease in bulk density. Therefore, by conveniently modulating the industrial processing conditions, lentil flour can become a valuable ingredient for several food applications.

Development of a Third Generation Snack of Rice Starch Enriched with Nopal Flour (Opuntia ficus indica).

This study aimed to obtain a third-generation snack from native rice starch (NS), rice starch modified by extrusion (MS), nopal flour (NF) and xanthan gum (XG). These raw materials were characterized by proximal analysis, pH, particle size distribution, water absorption index (WAI) and water solubility index (WSI), degree of substitution (DS), differential scanning calorimetry (DSC), rheology, Fourier transform infrared spectroscopy (FT-IR) and scanning electron microscopy (SEM). The analysis of the response variables in the nine formulations of the snack: expansion index (EI), apparent density (AD), hardness (H), luminosity (L*) and tendency to green-red (a*), was performed through a composite central design (CCD), the selected formulations were characterized by SEM. Results showed an increase in WAI, 4.69 ± 0.04, and WSI, 12.61 ± 0.10, for MS, higher than NS values due to chemical modification. According to the color analysis the NF obtained a value of 60.73 ± 0.008 in L* and −6.51 ± 0.004 in a* with green tendency. The DS value obtained was 0.09 ± 0.005, being within the FDA’s permissible range for food use. By FTIR analysis, the acetyl group was corroborated. Finally, employing microwave cooking, snacks made from NS with concentrations of NF (5%) and XG (0%) obtained the highest EI value, 4.47, as well the low Dap and D value (0.37 g/cm3, 2.25 N, respectively), corroborated by SEM analysis.

Perubahan Karakteristik Fisikokimia Tepung Onggok Selama Proses Fermentasi Semi Padat Menggunakan Saccharomyces cerevisiae

Cassava bagasse is a by-product of tapioca industry whose use as food is relatively limited.The improvement of the cassava bagasse flour characteristics as a food ingredient can bedone through a semi-solid fermentation process. The aim of this study was to examine thechanges in physicochemical characteristics of cassava bagasse flour during the semi-solidfermentation process using Saccharomyces cerevisiae. The semi-solid fermentation processwas carried out for 0 days (control), 1 day, 2 days, 3 days, 4 days, and 5 days. Observationsof physicochemical characteristics include pasting characteristics, microstructure, waterabsorption index, and water solubility index. The results showed that the fermentationprocess had no effect on the gelatinization temperature but affected the viscosity of thecassava bagasse flour; during fermentation, liberation and erosion of the starch granule willbe more intense occur, as well as an increase in water absorption index and water solubilityindex.

Physical characteristics of extrudates from corn semolina flavored with cocoa shells

Extrusion of corn semolina milled with cocoa shells using a single screw extruder “BRABENDER 20 DN” was carried out. Full factorial experimental 22 was used to investigate the effects of the quantity of cocoa shells and moisture of the material on the water absorption index (WAI) and water solubility index (WSI). Working screw speed and feed screw speed were fixed at 200 and 40 rpm, respectively. Compression ratio of the screw was fixed at 4:1. Temperatures of the first, second and third zone were 150, 155 and 160 °C. Water absorption index values range were between 6.71 and 7.6 g/g and the water solubility index between 25.38 and 35.33 %. The increase in moisture content and quantity of cocoa shells leads to an increase in water absorption index and a decrease in water solubility index. Practical applications: Cocoa shells in an amount of up to 10% can be used in the production of extrudates by mixing with corn semolina. Water absorption index values range between 6.71 and 7.6 g/g and the water solubility index between 25.38 and 35.33 %. The resulting regression models can be used to optimize the process. In general, results show that cocoa shells can be mixed with corn semolina for the production of extrudates, which allows us to recommend extrusion processing of cocoa shells as an alternative technology in utilization processing of raw cocoa materials.

Influence of foam thickness on production of lime juice powder during foam-mat drying: Experimental and numerical investigation

The present study aimed at investigating the effect of foam thickness (0.004, 0.005, 0.006 m) on lime juice foam-mat drying at 50 °C and with ovalbumin (4% concentration) as the foaming agent. The process was also simulated in order to examine the effect of foam thickness on temperature and moisture distributions. The model was validated by comparing experimental data with model data. The increase in foam thickness led to a 3.11% decrease in water solubility index (WSI) and a 14.47% increase in water absorption index (WAI). By increasing foam thickness from 0.004 to 0.006 m, the drying rate decreased by 33.33%. Furthermore, the effective moisture diffusion coefficient (Deff) values ranged between 8.980 × 10−9 and 1.138 × 10−8 m2/s. The increase in foam thickness decreased total color change, chroma index, and browning index by 4.45, 3.88, and 2.19%, respectively. There was a good correspondence between experimental and simulation data. The correlation coefficient obtained by comparing experimental with predicted data was >0.91. The uniform distribution of temperature and moisture during the foam-mat drying process enhanced the qualitative properties of the final product, which in turn resulted in higher quality lime juice powder.

Absorção de água e propriedades mecânicas de compósitos poliméricos utilizando resíduos de MDF

Resumo Apresenta-se o estudo de viabilidade de utilização, como reforço em materiais compósitos poliméricos, de resíduos originados da manufatura dos painéis de MDF (Medium Density Fiberboard), avaliando seu potencial como alternativa em substituição a cargas minerais para aplicação industrial. A escolha da resina poliéster ortoftálica foi motivada pelas suas propriedades e principalmente pelo seu baixo custo e facilidade de aquisição. Diferentes frações mássicas (m) de adição de resíduo em resina poliéster ortoftálica foram estudadas: 0, 10, 15 e 20%. As propriedades analisadas foram: resistência mecânica, absorção de água e grau de cristalinidade. Os resultados mostram a diminuição das propriedades mecânicas em até 53%, no índice de cristalinidade em até 18% e aumento no índice de absorção de água em quase cinco vezes para o compósito de maior adição de resíduo (C20).

Physico-Chemical Composition and Functional Properties of Blended Flour Obtained from Lentil, Pumpkin and Barley for Development of Extrudates

Barley based extruded snacks containing pumpkin and lentil was produced using twin screw extruder. Response surface methodology were used to optimize and evaluate the effect of three independent variables viz. feed composition (50% to 90% barley flour; 2.5% to 42.5% lentil flour and 7.5% pumpkin flour), moisture content (13% to 21%) and barrel temperature (115°C to 155°C) on lateral expansion, bulk density, water absorption index, water solubility index, SME and breaking strength of extrudates. Low barrel temperature and low moisture content were found to enhance the lateral expansion (37-70.8) whereas low barley content significantly reduced lateral expansion of extrudates. A significant increase in water absorption index was (5.34 g/g to 6.23 g/g) observed at high moisture content. The negative regression coefficients of feed composition, barrel temperature and moisture content revealed that these parameters reduced water solubility index of extrudates. Higher moisture content depicted positive effect on breaking strength (178.71-325.77 N) whereas increased barley content significantly reduced effect on breaking strength. Lower values of bulk density were observed at lower values of moisture content. Low moisture content significantly reduced effect on bulk density. The specific mechanical energy of barley based extrudates ranged in between 221.07 to 327.45 W hr/kg, a significant decrease in specific mechanical energy was observed at low moisture content. Feed composition, high moisture content and high barrel temperature enhanced the luminosity, redness and yellowness of extrudates. The extruded samples were evaluated organoleptically for appearance, texture, flavour and overall acceptability by semi trained panel of 10 judges using 5-point scales.

Optimization of Iron Rich Extruded Moringa oleifera Snack Product for Anaemic People Using Response Surface Methodology (RSM)

Moringa oleifera, a multiuse tree has numerous medicinal properties. Most parts of the Moringa tree are edible among these leaves are the most nutritious part of the tree and are having good quantity of iron content. Incorporation of nutritional properties via addition of natural components present in fruits and vegetables is a relatively novel concept. One of the most effective ways of achieving this is via extrusion technology. The present study deals with the development of extruded snacks by incorporation of Moringa oleifera leaf powder in finger millet using a lab-scale twin screw extruder. The main aim of this study is to optimize the extrusion process using Response Surface Methodology (RSM). The effect of feed moisture, blend ratio and barrel temperature on product responses viz. mass flow rate (MFR), expansion ratio (ER), bulk density (BD), water absorption index (WAI) and sectional expansion index (SEI) of the extruded product were studied. The blend of Moringa and finger millet was extruded at different moisture content (19% to 25%), barrel temperature (120°C to 140°C) and blend ratio (0% to 15%). Increase blend ratio had showed increase in WAI, MFR but decrease in ER, SEI and BD. The optimized sample was obtained at 25% M.C, 5% blend ratio, and 140°C barrel temperature and it has iron content of 5 ± 0.10 mg/100 g.

Single Screw Extrusion Processing of Soy White Flakes Based Catla Feed

&lt;p&gt;An initial investigation into the inclusion of soy white flakes (SWF) and high protein distillers dried grains (HP-DDG) in catla (&lt;em&gt;Catla catla&lt;/em&gt;) diet, belonging to the family Cyprinidae, was conducted using a single screw extruder. Three isocaloric (302 kcal/100 g) ingredient blends containing graded levels of SWF in combination with HP-DDG and other required ingredients were formulated to contain a net protein content of 31.5% (wet basis). Extrusion processing was then performed using three levels each of SWF content, moisture content, and temperature gradient keeping a constant screw speed and die diameter. Effects of these variables on extrudate physical properties including: color, pellet durability index, bulk density, water absorption index, water solubility index, unit density and expansion ratio were extensively analyzed. Increasing the level of SWF resulted in increase in water absorption index and unit density but decrease in expansion ratio. The interaction effect of SWF content, moisture content and temperature were significant for color, pellet durability index, bulk density and expansion ratio. All the extrudates showed relatively high pellet durability and inclusion of SWF produced less expanded and more compact textured extrudates.&lt;/p&gt;

Effect of Extrusion Parameters on the Physical and Functional Properties of Cocoyam (Colocasia esculenta) Flour

Cocoyam (Colocasia esculenta) flour was cooked and extruded in a single screw extruder (DD85G, 201132, IBG Monforts Gmbhi & Co, D-4050 Monchengladbach, Germany). A second order central composite response surface design was adopted in designing the experiment which generated 20 runs on selected process parameters including feed moisture (22,24,26%), screw speed (60,70,80rpm) and barrel temperature (200,220,240 0 C) on the functional and physical properties (density, expansion, water absorption index (WAI), water solubility index (WSI) and textural characteristics) of the extrudates. At high feed moisture content there was increase in extrudates density, decrease in expansion, increase in WAI, decrease in WSI and increase in hardness while high barrel temperature lead to decrease in extrudates density, WAI and hardness but increased the expansion ratio and WSI of the extrudates. Keywords: Cocoyam, single screw extrusion, physical and functional properties

Twin-Screw Extrusion Processing of Rainbow trout (Oncorhynchus mykiss) Feeds Using Graded Levels of High Protein Corn-Based Distillers Dried Grains (HP-DDG) and Conventional Distillers Dried Grains with Solubles (DDGS)

&lt;p&gt;Twin-screw extrusion cooking trials were performed to investigate the differential effects of conventional DDGS (DDGS) and HP-DDG inclusion, as fishmeal replacers, on physical properties (moisture content, water activity, thermal properties, expansion ratio, unit density, bulk density, water absorption, solubility and pellet durability indices, and color) of Rainbow trout (Oncorhynchus mykiss) feed. Four ingredient blends were formulated with 20 and 40% C- DDGS, and 20 and 40% HP-DDG, along with other required dietary ingredients. Each diet was extruded using two replications; a fishmeal based diet acted as the control diet. The highest and the lowest extrudate moisture content and water activity were observed for the diets containing 20% DDGS and 40% HP-DDG, respectively. Compared to the control diet, increasing HP-DDG content from 20 to 40% had no effect on the bulk density of the products, while increasing DDGS content from 20-40% led to a considerable rise in bulk density of the extrudates by 14.2 and 6%, respectively. Also, extrudates with the lowest brightness, greenness, and yellowness values were obtained from the diet containing 20% DDGS, whereas the most color intensity values were observed for the diets containing 40% DDGS and 20% HP-DDG. Increasing DDGS and HP-DDG from 0-40% caused a remarkable increase in water absorption index, by 72 and 30%, respectively. Likewise, the water solubility index increased, but in a considerably lesser order of magnitude. High pellet durability index of more than 99% was achieved with inclusion of either DDGS or HP-DDG. None of the diets impacted the thermal properties of the extrudates. Inclusion of 20 and 40% DDGS resulted in the extrudates with the largest and the smallest unit density values of nearly 887 and 750 kg/m&lt;sup&gt;3&lt;/sup&gt;, respectively. As was expected, expansion ratio decreased with increasing unit density. Increasing inclusion levels of HP-DDG did not show any effect on unit density or expansion ratio of the products. Future research should concentrate on investigating the effects of both extrusion processing and graded levels of different types of DDGS on Rainbow trout feeds.&lt;/p&gt;

Functional properties of flour from low-temperature extruded navy and pinto beans (Phaseolus vulgaris L.)

This study assessed the feasibility of using low-temperature (85 °C) extrusion to process navy and pinto beans flours for gluten-free products. Bean flours were extruded using a twin-screw extruder and ground (250 μm particle size). Extruded (EXT) flours physical properties were compared with raw and 82 °C steam-cooked (STC) bean flours and cookies quality from EXT and STC flours also was evaluated. The EXT bean flours demonstrated better physical and functional characteristics, i.e., a significant increase in water absorption index, from 2.10 in STC to 2.73 in EXT navy flour and water solubility index, 13.33 to 25.56 (navy) and 13.35 to 21.19 (pinto) over STC bean flours. Extrusion cooking affected Hunter color “a” and “b” values significantly for navy and pinto bean flours, whereas, a mixed trend was observed for color “L” values. Extrusion decreased peak and final viscosities of navy and pinto flours when compared to raw or STC bean flours. The cookie diameter, height, and spread factor were comparable between EXT and STC flour cookies. Cookies from EXT flour scored >6 (1–9 hedonic scale) for flavor, texture, and overall acceptability which were higher than STC flour. Over seven-eighths (94/107) of the panelists could not detect beany flavor in the cookies.

Modeling and Characterization of Blended Guava Pomace and Pulse Powder Based Rice Extrudates

The purpose of the present work was to study the effect of guava pomace and pulse powder incorporation in to rice based extrudates on physical characteristics. Guava pomace collected after juice extraction was dried and milled. It was then added with pulse powder-rice flour blend at different combinations based on Central Composite Rotatable Design (CCRD). The independent variables were moisture content (17 – 21%), temperature (115 – 135°C), screw speed (230 – 270rpm), and varying proportion of rice, pulse and guava pomace. Higher feed moisture content resulted in extrudates with a higher density, lower expansion, higher water absorption index, lower water soluble index, and higher hardness. Higher barrel temperature resulted in reduced density, increased expansion, and water solubility index. Addition of guava pomace resulted in increase in water absorption index, hardness and decreased bulk density, expansion and water solubility index. The study suggested the guava pomace may be utilized up to the level of 10% to in Ready to Eat Snacks.