Rehydration Characteristics Research Articles

Drying behavior and nutritional quality of bitter‐gourd slices dried in a solar dryer with tray and skewer arrangement

AbstractIn this investigation, we assessed the efficacy of an indirect‐type solar drying system that utilized skewers and rack arrangements, comparing it to a conventional drying cabinet equipped with trays for dehydrating bitter gourd slices. We examined the influence of pretreatment methods and loading quantities on the solar drying process for bitter gourd slices in both configurations. The drying behavior of various combinations was scrutinized, and the physicochemical attributes of the dried bitter gourd samples, including total phenolic content, total flavonoid content, total chlorophyll content, antioxidant capacity, ascorbic acid content, and color, were analyzed. Rehydration characteristics, such as rehydration ratio, coefficient of rehydration, percent water in the rehydrated sample, and hardness of the rehydrated sample, were also determined. The bitter gourd slices achieved a final moisture content of 6.84%–8.27% wb after drying from an initial range of 88%–90% wb, within a total elapsed time of 28–55 h. The solar drying cabinet utilizing skewers exhibited enhanced efficiency, featuring reduced drying time and superior product quality compared to the tray‐equipped drying cabinet. This improved performance is ascribed to enhanced hot air circulation over the produce surface, facilitated by the uniform spacing between skewers on racks within the drying chamber.

Suitable Model for Rehydration of Dried Red Beets: Effect of Solid-to-Liquid Ratio on Rehydration Characteristics

Rehydration of food products was carried out in various amounts of liquid. The effects of the solid-to-liquid ratio on rehydration characteristics of dried red beets were investigated. Six values of the solid-to-liquid ratio (1:20, 1:15, 1:10, 1:5, 1:3, and 1:1) were taken into consideration. Red beets cubes (10 mm) were dried in a forced convection (2 m/s; 60 °C) and then rehydrated in distilled water at a temperature of 20 °C. The kinetics of mass gain, dry matter loss, water gain, moisture content increase, and volume increase were modeled using the empirical Peleg model which parameters have physical meanings. Equations were formulated to make the Peleg model parameters dependent on the solid-to-liquid ratio. The obtained results indicated that the amount of rehydrating water influenced the values of the model parameters and the course of dried red beets rehydration and helped explain the rehydration kinetics. The Peleg model can be recommended for describing the kinetics of mass gain (R2 = 0.9662–0.9895), dry matter loss (R2 = 0.7042–0.9881), water gain (R2 = 0.9732–0.9913), moisture content increase (R2 = 0.9770–0.9929), and volume increase (R2 = 0.9374–0.9847) during the rehydration of dried red beet cubes at all considered values of the solid-to-liquid ratio.

Investigation of the rehydration characteristics of dairy and infant formula powders using focused beam reflectance measurement and electrical resistance tomography

The potential of focused beam reflectance measurement (FBRM) and electrical resistance tomography (ERT) was evaluated as on‐line process analytical technologies (PAT) for monitoring powder rehydration. Skim milk powder (SMP) and stage one infant formulas were evaluated. Among all samples, SMP had the greatest conductivity by ERT (P < 0.05), this was confirmed by off‐line methods, that is, SMP had a higher solubility, whereas infant formulas had lower solubility. Particle counts for fines of all samples reached peak values ~450 s. Results demonstrated PAT tools offer capability for rehydration characterisation of dairy and non‐dairy powders.

Kinetic and artificial neural network modeling of dried black beauty eggplant (Solanum melongenaL.) slices during rehydration

AbstractThis paper targeted to investigate rehydration characteristics of dehydrated black beauty eggplant (which was dried under sun, by hot air, microwave, and infrared) at 25, 50, and 75°C, and to analyze rehydration ratio (RR) by artificial neural network (ANN) approach. RRs of both microwave‐processed specimens (between 5.66 and 7.91) and sun‐dried ones (between 5.38 and 6.37) were always greater than the others, at all rehydration temperatures. Rehydration temperature had an enhancing effect on RRs, and the image that closely resembled the fresh sample was captured in the microwave‐dried rehydrated samples. Nearly 180–240 min was adequate for rehydration of all slices. Zeroth‐ and first‐order kinetic models, Peleg, Peppas, and two‐term exponential decay models, as well as a new rational model were tested to describe rehydration kinetics. Two‐term equation was almost superior with high R2 (between 0.9734 and 0.9994) and the lowest root mean square error (RMSE) and χ2. Novel recommended mathematical expression was also successful (R2: 0.9679–0.9989, χ2: 0.0051–0.0975, RMSE: 0.0191–0.0866). Regarding relationship between actual and predicted RRs and performance indices of ANN equation, overall R and R2 were recorded as follows: 0.9975–0.9950 (sun‐dried) > 0.99642–0.9929 (hot air‐dried) > 0.9955–0.9911 (infrared‐dried) > 0.9907–0.9815 (microwave‐dried), respectively. The proposed ANN model and novel mathematical formula not only offer a considerable potential in predicting rehydration patterns and developing rehydration protocols in food production sector, but also contribute to save energy by completely understanding the process and optimizing conditions.Practical applicationsThe eggplant is a cherished vegetable often dried, providing a velvety texture and rich taste in Anatolian recipes. In Anatolia, colorful vegetables are strung together on strings, adorning traditional houses, and serving as a testament to the region's deep‐rooted cultural heritage. The Turkic people in Central Asia demonstrated remarkable skill in preserving plants by carefully drying leaves, stems, or roots. The process of rehydration entails the addition of water to dehydrated eggplant slices in order to restore their initial dimensions and attributes for being consumed. This investigation integrates the utilization of ANNs to simulate the rehydration procedures of eggplant. This simulation can be employed for the purpose of quality control and standardization within the food sector. Hence, food manufacturers can anticipate the rehydration characteristics of their products across various production batches and conditions, thereby guaranteeing adherence to quality benchmarks.

Rehydration characteristics of dried icefish (Salangidae) with different drying methods by low‐field nuclear magnetic resonance and magnetic resonance imaging

AbstractIcefish (Salangidae) is a valuable aquatic product that is often dried for preservation. The purpose of this study was to investigate the effect of different drying methods on the rehydration quality of icefish. Low‐field nuclear magnetic resonance (LF‐NMR) was used to compare the rehydration rate, moisture migration and distribution of icefish dried by cold air (8, 10, 12°C) and hot air (40, 50, 60°C) The muscle fibers structure of dried icefish and magnetic resonance imaging (MRI) of icefish after rehydration were examined. The results showed that cold air drying resulted in higher values of these parameters than hot air drying. MRI analysis revealed that cold air dried icefish retained more water after rehydration than hot air dried icefish. The T2 transverse relaxation spectra of rehydrated icefish exhibited three peaks corresponding to bound water, immobilized water and free water. The proportion of immobilized water increased significantly and accounted for more than 92% after rehydration, while the proportion of free water was around 2%–3%. Cold air drying preserved the muscle fiber structure and protein network better than hot air drying, which improved the rehydration quality of icefish. The study provides theoretical and data support for using cold air drying technology in aquatic product processing.Practical applicationsThe focus of this study is to compare the effect of different drying methods on the rehydration rate of icefish. The results indicate that part of the bound water migrated to the immobilized water during the initial stage of rehydration, which increased the content of immobilized water and reduced the binding force of some bound water. The T2 value shifts to the right in all groups, indicating that the binding force between biological macromolecules (such as myofibrillar protein) and icefish water was weakened. Different drying methods have a significant impact on changes in the internal water status of rehydrated icefish samples. Our results suggest that cold air drying is a better method for drying icefish compared to hot air drying, as it improves its rehydration quality. The findings of this study can be useful for food industry personnel who are involved in fish processing, preservation, and nutrition.

The Effect of Ultrasound on the Rehydration Characteristics of Semi-Dried Salted Apostichopus japonicus.

To effectively shorten the rehydration time of Apostichopus japonicus and reduce the nutrient loss during the rehydration process, an ultrasound-assisted rehydration method was adopted to rehydrate semi-dry salted A. japonicus in this study. The effects of different ultrasonic powers, temperatures, and times on the rehydration characteristics, textural characteristics, and sensory quality of the semi-dry salted A. japonicus were studied. Box-Behnken response surface analysis was used to study the influence of the interactions among the three factors on the rehydration ratio of the semi-dry salted A. japonicus, and a quadratic multinomic regression model was established to predict the optimal rehydration ratio. The results showed that ultrasound could change the structure of semi-dry salted A. japonicus and form a spatial network structure, thereby improving its water absorption capacity and reducing rehydration time. The optimal rehydration effect could be obtained when the ultrasonic power was 400 W, the ultrasonic temperature was 50 °C, and the ultrasonic time was 83 min. Ultrasonic power, ultrasonic time, and ultrasonic temperature influenced the rehydration ratio of the semi-dry salted A. japonicus. Under the optimal rehydration conditions in this study, the rehydration ratio of semi-dry salted A. japonicus obtained by the test was 2.103, which was consistent with the value predicted by the Box-Behnken response surface method.

Drying and Rehydration Characteristics of Microwave Dried Mytilus edulis

Rehydration is a critical factor in the processing and consumption of dried food products. This study investigated the kinetics of microwave drying and rehydration of blue mussels (Mytilus edulis) in the range of 140 - 350 W power levels and 20 - 40°C temperatures, respectively. The drying data were utilized to calculate effective diffusivity coefficients (Deff) and activation energy (EA), while rehydration rates and time were also determined. Mathematical modeling was employed to describe the drying and rehydration processes, and the performance of different models was evaluated. The drying process took between 13 - 4.5 minutes, while rehydration was concluded within 360 - 480 minutes. The Deff values ranged from 1.22 - 3.91×10-7 m2/s, and the EA was calculated as 11.417 kW/kg. Rehydration rates resulted in 0.000061 - 0.000126 g/g×min at the highest 40°C and 0.000018 - 0.000032 g/g×min at the lowest 20°C. The drying and rehydration processes were best described by the Alibas model among 11 models and the Two-Term Exponential model among 2 models, respectively. Overall, this study aims to provide valuable insights into the kinetics of microwave drying and rehydration of blue mussels, which can help optimize the processing and preservation of dried food products before consumption.

An evaluation of different pretreatment methods of hot-air drying of garlic: Drying characteristics, energy consumption and quality properties

Various drying pretreatment techniques play an important role in the drying process. This study investigated the effect of ultrasound (US), osmosis (OM) and freeze-thaw (FT) pretreatments on the hot-air drying characteristics, physical characteristics, rehydration characteristics, and allicin content of garlic. The results showed that the application of different pretreatments increased the drying efficiency and reduced the total energy consumption, compared with unpretreated garlic. Particularly, drying garlic with US pretreatment reduced the drying time by 450, 270 and 90 min and the total energy consumption was 24.45%, 20.60% and 18.09% less at 50, 60 and 70 °C, respectively. These improvements attribute to an increasement in porous structure by US, which leads to an increase in water diffusion capacity. Moreover, US drying had lowest color difference, highest rehydration rate and allicin content. The Midilli model could satisfactorily describe the drying curves of US pretreated garlic.

Influence of Bulk Nanobubbles Generated by Acoustic Cavitation on Powder Microstructure and Rehydration Characteristics of Spray-Dried Milk Protein Concentrate Powders

Bulk nanobubbles (BNBs) have widespread applications in various fields of science due to numerous peculiar characteristics. Despite significant applications, only limited investigations are available on the application of BNBs in food processing. In the present study, a continuous acoustic cavitation technique was used to generate bulk nanobubbles (BNBs). The aim of this study was to evaluate the influence of BNB incorporation on the processability and spray drying of milk protein concentrate (MPC) dispersions. MPC powders were reconstituted to the desired total solids and incorporated with BNBs using acoustic cavitation as per the experimental design. The control MPC (C-MPC) and BNB-incorporated MPC (BNB-MPC) dispersions were analyzed for rheological, functional, and microstructural properties. The viscosity significantly decreased (p < 0.05) at all the amplitudes studied. The microscopic observations of BNB-MPC dispersions showed less aggregated microstructures and greater structural differences compared with C-MPC dispersions, therefore lowering the viscosity. The viscosity of BNB incorporated (90% amplitude) MPC dispersions at 19% total solids at a shear rate of 100 s-1 significantly decreased to 15.43 mPa·s (C-MPC: 201 mPa·s), a net decrease in viscosity by ~90% with the BNB treatment. The control and BNB incorporated MPC dispersions were spray-dried, and the resultant powders were characterized in terms of powder microstructure and rehydration characteristics. Focused beam reflectance measurement of the BNB-MPC powders indicated higher counts of fine particles (<10 μm) during dissolution, signifying that BNB-MPC powders exhibited better rehydration properties than the C-MPC powders. The enhanced powder rehydration with the BNB incorporation was attributed to the powder microstructure. Overall, reducing the viscosity of feed by BNB incorporation can enhance the performance of the evaporator. This study, therefore, recommends the possibility of using BNB treatment for more efficient drying while improving the functional properties of the resultant MPC powders.

Rehydration characteristics and kinetics of traditionally dried mussels at different temperatures

Rehydration characteristics and kinetics of traditionally dried mussels at different temperatures

Raman spectra of micellar casein powders prepared with wet blending of glycomacropeptide and micellar casein concentrate

Understanding the molecular properties and interactions of components within high‐protein dairy powders is important in predicting rehydration performance. Raman spectroscopy was used to generate molecular information which provided insights into interactions between caseins in micellar casein concentrate (MCC) powder formulated with varying proportions of glycomacropeptide (GMP). The Raman bands showed intense peaks at 1446 to 1476 cm−1 (due to CH2 vibration) and 1653 to 1668 cm−1 (due to C=O of Amide I and C=C bond) in MCC powder samples blended with GMP. Enhanced rehydration characteristics of MCC powder containing GMP matched with these differences in Raman peak intensity.

Infrared drying of apple (Malus domestica) slices: Effect on drying and color kinetics, texture, rehydration, and microstructure

AbstractIn this study, apple slices were dried using infrared (IR) and hot air techniques and comprehensively analyzed in terms of drying and product characteristics. The influence of IR power level (450–650 W) and hot air temperature (60–75°C) on mass transfer, color kinetics, product texture, microstructure, and rehydration characteristics was studied. The results indicated that drying time, color change, and energy requirement were lower in IR drying than in hot air drying. Moisture diffusivity was observed to increase with IR power (3.367 × 10−9–5.579 × 10−9 m2/s) and hot air temperature (1.288 × 10−9–2.387 × 10−9 m2/s). The activation energies of apple slices in IR and hot air drying were 11.94 and 21.90 kJ/mol, respectively. IR‐dried apple slices were more crispy, with a porous structure and higher rehydration ability. Experimental data were fitted to nine different thin‐layer drying and four‐color kinetic models using nonlinear regression analysis. The results of regression analysis indicated that the Midilli–Kucuk model is the best model to describe the drying behavior in both techniques. The color characteristics (L, a, and b) can be best explained by the modified color model and total color change by fraction conversion model for both IR and hot air drying of apple slices. This study revealed that IR drying of apple slices results in a better quality product in less time and energy as compared to hot air drying.Practical applicationsDrying is a vital food processing and preservation technique based on the principle of reducing the water content of the product. Although several drying techniques are available, there have been continuous efforts to improve drying methods in terms of energy efficiency and product quality attributes. The present work has been carried out considering the dearth of information on the influence of infrared power/intensity on the drying behavior and product quality of apple slices. Mass and color kinetics have been studied for a better understanding of the process, along with texture, microstructure, and rehydration properties. Our results showed that the process is superior, in terms of energy and product quality, as compared to other published work. It is concluded that infrared drying can be effectively used in the dehydration of apple slices on an industrial scale and can be promoted as a healthy alternative to fried snacks.

Dairy powder enriched with a soy extract (Glycine max): Physicochemical and polyphenolic characteristics, physical and rehydration properties and multielement composition

This work presents the enrichment of powdered dairy compounds with soy extract, and the determination of its physical properties, rehydration characteristics, multielement profile, and polyphenolic potential. Five dairy compound formulations were developed, where milk powder was replaced by 10, 20, 30, 40, and 49 % w/w of soy extract.. Multivariate analyzes using combined PCA analyzes were used to group the samples and, thus, reveal the main characteristics associated with their physicochemical properties, bioactive composition, and multi-element profile. The protein content in the samples was not significantly affected by the addition of soy extract. There was a gradual increase in the total fat as the concentration of soy extract increased. Furthermore, with the increase in the percentage of soy extract in the dairy compounds, there was an increase in the levels of total polyphenols, total flavonols, and antioxidant capacity, and of some minerals, such as Fe, Mn, P, Cu, and Mg. The DC49 sample showed the highest values for total polyphenols (178.65 mg of gallic acid (GAE)/100 g) and total flavonols (1.51 mg of catechin/100 g). The addition of soy extract promoted the enrichment of important minerals in the samples, with an increase of up to 55 times in the Fe content and up to 40 times in the Mn content. Physical properties (density and fluidity) and rehydration properties (wetting, dispersibility, and solubility) also were affected as the percentage of soy extract in the samples increased. When there was an addition of up to 20 % soy extract, the samples are still wettable. All dairy compounds showed solubility above 69 %. The use of soy extract in the polyphenolic and mineral enrichment of the dairy compounds is important to add nutritional value to powdered milk, we emphasize that this product has enormous potential to be used in diets that require mineral supplementation.

Effects of Different Drying Methods on Quality Parameters of Tilapia (Oreochromis niloticus) Obtained from the Local Market of Bangladesh

This study aimed to evaluate the effects of various drying methods on quality parameters such as proximate composition, rehydration characteristics, total volatile basic Nitrogen (TVB-N), and consumer acceptance of tilapia. Three different types of dryers, viz., ring tunnel dryer (RTD), oven dryer (OD), and smoke dryer (SD), were used for a specific period. The proximate composition of dried tilapia varied from each drying method. The moisture content of SD samples (25.33%) contains more moisture than others, while significantly lower moisture contents were observed in RTD. High protein levels (62.81%) and (61.69%) were found in a sample obtained from OD and RTD, respectively. The protein content was significantly (P≤0.05) reduced in SD tilapia (54.35%). The higher lipid contents found in RTD and OD samples were 7.48% and 7.49%, respectively. The highest ash contents were recorded in RTD (14.89%). TVB-N content ranged between 7.03 to 7.45 mg/100 g, and the lowest TVB-N value was observed in RTD products. The RTD products hold more water, and the rehydration rate was faster than others. The sensory characteristics of dried tilapia obtained from RTD had better in terms of odor, color, texture, and general appearance, except the texture of SD products, was found to be better as compared to others. Overall, the results demonstrated that RTD products compete with SD with few exceptions RTD would be the better choice for tilapia drying.

Low‐temperature microwave‐assisted drying of sliced bitter melon: Drying kinetics and rehydration characteristics

AbstractIn this study, 5 mm thick thin layers of bitter melon (Momordica charantia L.) were microwave‐assisted dried at a low temperature on a laboratory scale. Bitter melon was selected as a material due to its nutritional value and therapeutic effectiveness. In this study, the full‐factorial design with microwave power densities (1.5, 3.0, and 4.5 W/g) and air‐drying temperatures (20, 25, and 30°C) was used to investigate the kinetics of drying and various soaking temperatures (25, 50, and 80°C) for each of the tested drying conditions was used to study the rehydration characteristics. According to the results, both the Weibull and Midilli models were determined to be the best‐fitting models for predicting the variation in moisture ratio during microwave‐assisted drying at low temperatures. At low drying temperatures (less than 30°C), the presence of microwave radiation would considerably enhance moisture diffusion. The moisture diffusion coefficient was determined to be between 1.14 × 10−8 and 2.59 × 10−8 m2/s when microwave power density varied from 1.5 to 4.5 W/g and temperature varied from 20 to 30°C. In low‐temperature microwave‐assisted drying, the rehydrated properties of dried bitter melon were significantly affected by microwave power. The kinetic rate and characteristic constants of the Peleg model were specifically decreased by the rise in microwave power density.Practical applications The first time, the drying and rehydration kinetics of sliced bitter melon were investigated using a relatively new drying technique, low‐temperature microwave‐assisted drying. Midilli and Weibull models are the best empirical models for describing the drying behavior of sliced bitter melon dried by low‐temperature microwave‐assisted drying, while the Peleg model is good for identifying the rehydration behavior. The microwave power density played a crucial role in the rehydration characteristics of dried bitter melon by low‐temperature microwave‐assisted drying.

Drying kinetics, quality assessment and socio environmental evaluation of solar dried underutilized arid vegetable Cucumis callosus

A natural convection solar tunnel dryer of capacity 100 kg was used to analyse the drying kinetics of naturally grown arid vegetable kachri (Cucumis callosus). The moisture reduction was found from 86.10 % to 7.02 % (on wet basis) in two solar days (15 hours). Solar drying curves were estimated using six different drying kinetic models and were compared based on their modeling efficiency. The statistical analysis revealed that Page and Midilli kinetic drying models accurately estimated solar drying characteristics of kachri with a modeling efficiency of 0.971 as compared to other models. Nutritional, microbial, and organoleptic analysis showed that dried kachri product was nutritionally healthy for human consumption. A significant (p<0.01) relationship was found between rehydration characteristics and rehydration time. Techno-economic indicators show that the drying system was economically feasible and could recover investment in 8.70 months. The net carbon dioxide mitigation potential was found 77.05 tons over the lifespan of the dryer.

Effect of spray freeze drying on the structural modification and rehydration characteristics of micellar casein powders

Micellar casein (MC) is usually spray-dried into powder form for transportation and storage. However, the micellar structure maintained by colloidal calcium phosphate (CCP) and hydrophobic forces leads to poor rehydration ability of MC powders, which limits its potential applications. Here, spray freeze drying (SFD) with controlled droplet size was used to produce MC powders. Their effects on the structure of MC and the subsequent rehydration characteristics including wetting, dispersion and dissolution were investigated. The results showed SFD powders obtained from smaller droplet size caused more than 50% of serum Ca2+ and PO43− to release from the micellar structure. These powder particles exhibited extremely high porosity (92%) and spherical morphology, which thus greatly shortened their wetting time. Furthermore, the smallest droplets during SFD were believed to produce the MC powders with the quickest dispersion and best solubility, as over 80% of the solids could be completely dissolved in just 15 min.

Rehydration Characteristics of Beetroot, Sweet Potato and Yam Slices Dried using the Refractance WindowTM Method

This study presents four models' suitability for the rehydration ratio and moisture content history data during the hydration process of beetroot, sweet potato, and yam. The models are the Akinola et al., the Exponential, the Peleg, and the Weibull models. Rehydration occurred at 27◦C for the dehydrated sample slices, which had original dimensions of 25 mm × 25 mm × 3.0 mm. During rehydration, the mass/moisture content history data was recorded for the samples. Regression analysis established that the Akinola et al. Model best fit the rehydration ratio/ mixture content changes vs time history data. The study results show a rapid increase in rehydration in the initial hour of the rehydration process. This increase gradually decreases to a contact equilibrium value. For the yam, sweet potato, and beetroot slices, the rehydration ratio values approached 2.1, 2.1 and 6.5, respectively. This study provides a better understanding of the beetroot, sweet potato, and yam slices' rehydration process. Also, knowledge of the rehydration characteristics of the agro-products will be valuable in the design, operation and optimisation of processing equipment and prediction of water absorption with time.

The impact of different drying methods on antioxidant activity, polyphenols, vitamin C and rehydration characteristics of Kiwifruit

Kiwifruits were dried with convection drying, microwave drying and hybrid drying methods (hot air + microwave). Effect of different drying treatments-convection drying (CD), microwave drying (MD) and hybrid drying (HD) on physicochemical, nutritional and anti-oxidant properties of kiwifruits were investigated. The hybrid drying technique significantly reduced drying time and increased drying rate as compared to other drying methods. Hybrid dried kiwifruit slices showed the best texture attributes (low hardness, low shrinkage), better color (L*, a*, b*) and were rated best in sensory evaluation. High retention of bio-active compounds and reduced browning was also found in HD kiwifruit slices. Correlation analysis results showed significant positive correlation of phenols with antioxidant capacity. Drying methods significantly (p < 0.05) reduced protein and fat content of dried kiwi slices. However, a predominant decrease in protein and fat content was recorded in individual drying methods (Convection drying and Microwave drying). Hence, HD could be a more promising technique for development of dried kiwifruit slices.

High moisture extrusion of soy protein and wheat gluten blend: An underlying mechanism for the formation of fibrous structures

High moisture extrusion of soy protein concentrate (SPC) and wheat gluten (WG) blends was conducted to investigate the potential use of this mixture in the production of meat analogs. Extrusion samples collected at different zones from the extruder barrel and extrudates were analyzed to determine their texture, microstructure, protein solubility, secondary structure, and mode of disulfide bonds present in the molecular structure. Results obtained from this study indicate that a blend of SPC-WG at 50/50 resulted in the best fibrous structures. In comparison, extrudates prepared by either SPC or WG did not contain any clear fibrous structures. Additionally, hydrogen and disulfide bonds play a major role over extrusion, with a transformation of disulfide bonds from the intramolecular to intermolecular mode. The analysis of the secondary structure shows that the transformation from α-helix to β-sheet and the maintenance of an ideal balance are crucial for the formation of the fiber structure. The extrudate obtained at SPC-WG ratio of 50/50 presented very good rehydration characteristics when immersed in water at 60 °C for 40 min, due to WG promoting the formation of fibrous structures.