Effect of temperature, feed moisture, and pH on protein deamidation in an extruded wheat flour

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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Effect of Temperature and pH on the Generation of Flavor Volatiles in Extrusion Cooking of Wheat Flour

Journal of Agricultural and Food Chemistry ◽

10.1021/jf0111662 ◽

2002 ◽

Vol 50 (5) ◽

pp. 1118-1125 ◽

Cited By ~ 48

Author(s):

Wender L. P. Bredie ◽

Donald S. Mottram ◽

Robin C. E. Guy

Keyword(s):

Wheat Flour ◽

Effect Of Temperature ◽

Extrusion Cooking

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Effect of Temperature of Steamed Rice Powder at Addition of Wheat Flour on Quality Characteristics of Injeolmi

Food Engineering Progress ◽

10.13050/foodengprog.2014.18.1.60 ◽

2014 ◽

Vol 18 (1) ◽

pp. 60-64

Author(s):

Hee-Sun Kim ◽

◽

Gwi-Jung Han ◽

Kyung-Mi Kim ◽

Hyeon-Gyu Lee ◽

...

Keyword(s):

Wheat Flour ◽

Quality Characteristics ◽

Effect Of Temperature ◽

Rice Powder

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Effect of Drying Temperature on Physiochemical Properties of Powder from Blanched and Unblanched Lemon Peel and Sensory Quality Evaluation of the Powder Fortified Biscuits

Journal of Food Engineering and Technology ◽

10.32732/jfet.2021.10.1.9 ◽

2021 ◽

Vol 10 (1) ◽

pp. 9-18

Author(s):

Joysree Roy ◽

Santo Roy ◽

Md. Julfikar Ali ◽

Md. Rubel Hossain ◽

Md. Sazzat Hossain Sarker

Keyword(s):

Wheat Flour ◽

Fast Food ◽

Fibre Content ◽

Effect Of Temperature ◽

Drying Time ◽

Physiochemical Properties ◽

Overall Acceptability ◽

Lemon Peel ◽

Sensory Parameters ◽

Level Of Significance

Preparation of biscuit incorporating lemon peel powder can be a new approach in formulating fortified fast food. This investigation was made to evaluate quality of prepared biscuits with lemon peel powder. The effect of temperature on drying time and physiochemical properties of lemon peel powder and their effects on biscuits were also examined. Two drying temperatures (650C and 750C) were employed for both blanched and unblanched lemon peel. The formulated biscuit samples incorporating 1 % lemon peel powder were compared with control biscuits which were prepared with 100% wheat flour. It took longer time (18 hr) for drying of blanched sample at 65 0C whereas shorter time (8 hr) was required for that of blanched sample at 750C. There was a significant decrease in the physiochemical properties of lemon peel powder with the increase of temperature except protein and fibre content. In addition, moisture content of the unblanched sample was found to be lower than the blanched sample at the same temperature. Significantly higher ascorbic acid was obtained by the unblanched samples. Protein and fibre content for both unblanched and blanched sample at the same temperature were found to be higher. All the samples were significantly different at 5% level of significance for overall acceptability. Biscuits prepared with unblanched dried lemon peel powder (at 650C) sample secured the highest score in case of all the sensory parameters. Therefore, quality fortified biscuit can be prepared commercially by incorporating 1 % lemon peel powder in wheat flour for the fast food consumer.

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Effect of temperature and time on lactic acid fermentation of a yoghurt–wheat flour mixture

Journal of Biotechnology ◽

10.1016/j.jbiotec.2017.06.636 ◽

2017 ◽

Vol 256 ◽

pp. S25

Author(s):

Senol Ibanoglu ◽

Esra Ibanoglu

Keyword(s):

Lactic Acid ◽

Wheat Flour ◽

Lactic Acid Fermentation ◽

Effect Of Temperature ◽

Acid Fermentation

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Nucleation of Disorder in Fe3Al Alloys

Proceedings, annual meeting, Electron Microscopy Society of America ◽

10.1017/s0424820100061574 ◽

1967 ◽

Vol 25 ◽

pp. 312-313

Author(s):

P. R. Swann ◽

W. R. Duff ◽

R. M. Fisher

Keyword(s):

Electron Microscopy ◽

Transmission Electron Microscopy ◽

Annealing Temperature ◽

Antiphase Domain ◽

Effect Of Temperature ◽

Domain Structures ◽

Transmission Electron ◽

Domain Boundaries ◽

Higher Temperature ◽

The One

Recently we have investigated the phase equilibria and antiphase domain structures of Fe-Al alloys containing from 18 to 50 at.% Al by transmission electron microscopy and Mössbauer techniques. This study has revealed that none of the published phase diagrams are correct, although the one proposed by Rimlinger agrees most closely with our results to be published separately. In this paper observations by transmission electron microscopy relating to the nucleation of disorder in Fe-24% Al will be described. Figure 1 shows the structure after heating this alloy to 776.6°C and quenching. The white areas are B2 micro-domains corresponding to regions of disorder which form at the annealing temperature and re-order during the quench. By examining specimens heated in a temperature gradient of 2°C/cm it is possible to determine the effect of temperature on the disordering reaction very precisely. It was found that disorder begins at existing antiphase domain boundaries but that at a slightly higher temperature (1°C) it also occurs by homogeneous nucleation within the domains. A small (∼ .01°C) further increase in temperature caused these micro-domains to completely fill the specimen.

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The effect of temperature on high-resolution TEM image contrast

Proceedings, annual meeting, Electron Microscopy Society of America ◽

10.1017/s0424820100139573 ◽

1995 ◽

Vol 53 ◽

pp. 640-641

Author(s):

T. Geipel ◽

W. Mader ◽

P. Pirouz

Keyword(s):

Form Factor ◽

Inelastic Scattering ◽

Accurate Method ◽

Waller Factor ◽

Effect Of Temperature ◽

Specimen Thickness ◽

Influence Of Temperature ◽

Debye Waller Factor ◽

Influence Of Temperature On ◽

Atomic Form Factor

Temperature affects both elastic and inelastic scattering of electrons in a crystal. The Debye-Waller factor, B, describes the influence of temperature on the elastic scattering of electrons, whereas the imaginary part of the (complex) atomic form factor, fc = fr + ifi, describes the influence of temperature on the inelastic scattering of electrons (i.e. absorption). In HRTEM simulations, two possible ways to include absorption are: (i) an approximate method in which absorption is described by a phenomenological constant, μ, i.e. fi; - μfr, with the real part of the atomic form factor, fr, obtained from Hartree-Fock calculations, (ii) a more accurate method in which the absorptive components, fi of the atomic form factor are explicitly calculated. In this contribution, the inclusion of both the Debye-Waller factor and absorption on HRTEM images of a (Oll)-oriented GaAs crystal are presented (using the EMS software.Fig. 1 shows the the amplitudes and phases of the dominant 111 beams as a function of the specimen thickness, t, for the cases when μ = 0 (i.e. no absorption, solid line) and μ = 0.1 (with absorption, dashed line).

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