Development of thiamine-rich snacks from brown rice using extrusion technology

PurposeSnack industry is one of the fastest growing food sectors globally, and people are nowadays conscious about intake of healthy snacks on regular basis. There is enormous variety of ready-to-snacks available in the market. Brown rice though highly nutritious in comparison to polished rice is consumed meagerly by masses. Each raw material/ingredient used in extrusion cooking requires specific control of processing variables to meet acceptable product characteristics and consumer demands, which in turn necessitates the need to optimize the conditions for development of brown-rice-based snacks. The aim of this study was to optimize the extrusion cooking conditions for development of brown-rice-based extrudates.Design/methodology/approachExtrusion conditions were optimized through design expert using central composite rotatable design (CCRD) experimental design. The effect of feed moisture (10–22%), screw speed (215–385 rpm) and barrel temperature (95–160 °C) on specific mechanical energy (SME), bulk density (BD), water absorption index (WAI), water solubility index (WSI), expansion ratio (ER), breaking strength (BS) and instrumental color (L*, a*, b*) was evaluated.FindingsAll the system and product responses were significantly (p < 0.01) affected by independent variables. Regression models obtained were highly significant with high coefficient of determination (R2 = 0.992). The optimum extrusion conditions obtained by numerical optimization for development of snacks were moisture content of 12%, screw speed of 350 rpm and temperature of 133 °C. The vitamin B1 content of brown-rice-based snacks was 0.45 mg/100 (50% of RDA) whereas no vitamin B1 was detected in white-rice-based snacks used as control.Practical implicationsThe developed snacks contain 0.45 mg/100 g of vitamin B1. If a person on an average consumes 150 g of snacks in a day, 50% of RDA (1.2 mg/day) for vitamin B1 can be sufficed. Therefore, developed snacks can prove to be a viable vehicle to reduce the vitamin B1 deficiency burden among the target population. Large-scale production and consumption of such type of snacks could improve the nutritional status of vitamin B1 deficient people. Furthermore, it can also provide a good opportunity for snack industry to develop nutritious snacks through utilization of brown rice.Originality/valueBrown rice flour contains nutrients such as iron, calcium, zinc, sodium and vitamin B1 in appreciable portions and was thus explored for development of nutritious snacks. Moreover, developed snacks recorded an overall acceptability of 4.70 out of 5, which depicts it is acceptable for mass production and consumption.

Download Full-text

Investigation of process and product parameters for physico-chemical properties of low Glycemic Index water chestnut and barley flour-based extruded snacks

British Food Journal ◽

10.1108/bfj-01-2019-0001 ◽

2019 ◽

Vol 122 (1) ◽

pp. 227-241 ◽

Cited By ~ 1

Author(s):

Mushtaq Beigh ◽

Syed Zameer Hussain ◽

Tahiya Qadri ◽

Bazila Naseer ◽

Tariq Raja ◽

...

Keyword(s):

Glycemic Index ◽

Mechanical Energy ◽

Coefficient Of Determination ◽

Screw Speed ◽

Barley Flour ◽

Content Type ◽

Water Chestnut ◽

Diabetes Status ◽

Feed Moisture ◽

Low Glycemic Index

Purpose Keeping in view the diabetes status that has affected about 415 million people globally and is the leading cause of death in many countries along with therising demand for low Glycemic Index (GI) foods, the purpose of this paper is to optimize the extrusion process for the development of low GI snacks from underutilized crops like water chestnut and barley. Design/methodology/approach The extrusion parameters (screw speed and barrel temperature), feed moisture and water chestnut flour, barley flour proportion, were varied and their effects on system and product responses (specific mechanical energy, water absorption index, water solubility index, bulk density, expansion ratio and breaking strength) were studied. Findings All the system and product responses were significantly affected by independent variables. Response surface and regression models were established to determine the responses as function of process variables. Models obtained were highly significant with high coefficient of determination (R2=0.88). The optimum processing conditions obtained by numerical optimization for the development of snacks were 90°C barrel temperature, 300 rpm screw speed, 14 per cent feed moisture and WCF-to-BF ratio as 90:10. Shelf life studies confirmed that the developed snacks can be safely stored in HDPE bags for a period of six months under ambient conditions. Originality/value Water chestnut and barley flour did not blend till date for extrusion cooking. Such snacks shall be a viable food option for diabetic people and can act as laxative due to high fibre and β-glucan content from barley.

Download Full-text

Energy Consumption during Produciton of Corn Extrudates in Relation to the Process Parameters

Agricultural Engineering ◽

10.1515/agriceng-2016-0034 ◽

2016 ◽

Vol 20 (2) ◽

pp. 125-131 ◽

Cited By ~ 1

Author(s):

Magdalena Kręcisz

Keyword(s):

Energy Consumption ◽

Mechanical Energy ◽

Raw Material ◽

Process Efficiency ◽

Extrusion Cooking ◽

Screw Speed ◽

Process Measurement ◽

Cooking Process ◽

Specific Mechanical Energy ◽

The Impact

AbstractThe objective of the paper was to determine the impact of the rotational screw speed and the level of moisture of raw material on the efficiency and energy consumption of the extrusion-cooking process. Measurement of the extrusion-cooking process efficiency (Q) was carried out through determination of the extrudates mass and energy consumption was determined with the use of a specific mechanical energy (SME). Based on the research results it was found out that the factor which significantly decides on the measured values was a rotational screw speed. Along with the increase of this parameter the energy consumption and extrusion-cooking process efficiency increased during processing of corn grits. Extrusion-cooking process efficiency depended also on the level of moisture of raw material. At lower moisture of raw material the efficiency decreased along with the increase of the screw speed and above 18% of the moisture level it increased. Reverse relation was reported during testing the energy consumption of the extrusion-cooking process.

Download Full-text

Gluten-Free Rice Instant Pasta: Effect of Extrusion-Cooking Parameters on Selected Quality Attributes and Microstructure

Processes ◽

10.3390/pr9040693 ◽

2021 ◽

Vol 9 (4) ◽

pp. 693

Author(s):

Abdallah Bouasla ◽

Agnieszka Wójtowicz

Keyword(s):

Water Absorption ◽

Mechanical Energy ◽

Rice Flour ◽

Quality Attributes ◽

Cooking Time ◽

Cooking Loss ◽

Extrusion Cooking ◽

Gluten Free ◽

Screw Speed ◽

Feed Moisture

In the present study, we applied extrusion-cooking to polished rice flour so as to prepare gluten-free pasta. The aim of the work was to investigate the effect of feed moisture (28, 30 and 32%) and screw speed (60, 80 and 100 rpm) on selected rice pasta quality attributes (water absorption, cooking loss, firmness, stickiness and microstructure) and extrusion response (specific mechanical energy). Our results showed that feed moisture significantly affected all tested quality attributes of the rice pasta, while screw speed exhibited a significant effect on all quality attributes except cooking time and stickiness. Moreover, raising the feed moisture increased the cooking time, water absorption, cooking loss, hardness and stickiness, but decreased the firmness at high screw speed. In addition, increasing the screw speed enhanced the cooking loss and hardness, but diminished the water absorption and firmness of pasta with low feed moisture. Rice pasta prepared with 30% moisture content and at 80 rpm showed adequate quality, as confirmed by a firm texture and low cooking loss and stickiness. Microstructure analysis showed a compact and dense internal structure of the dry pasta, and the surface was smooth and even when at least 30% moisture was applied at 80 rpm screw speed during processing.

Download Full-text

Energy Consumption and Process Efficiency as Affected by Extrusion-Cooking Conditions and Recipe Formulation During the Production of Gluten-Free Rice-Legumes Products

Agricultural Engineering ◽

10.1515/agriceng-2017-0004 ◽

2017 ◽

Vol 21 (1) ◽

pp. 39-46 ◽

Cited By ~ 1

Author(s):

Abdallah Bouasla ◽

Agnieszka Wójtowicz ◽

Stanisław Juśko ◽

Mohammed Nasreddine Zidoune

Keyword(s):

Energy Consumption ◽

Moisture Content ◽

Raw Materials ◽

Mechanical Energy ◽

Process Efficiency ◽

Extrusion Cooking ◽

Gluten Free ◽

Screw Speed ◽

Specific Mechanical Energy ◽

Cooking Conditions

Abstract The objective of the study was to determine the effect of extrusioncooking conditions (moisture content and screw speed) and recipe formulation on process efficiency and energy consumption during the extrusion-cooking of gluten-free rice-legumes products, shaped for spaghetti-type pasta. Process efficiency (Q) was determined through measurement of the pasta weight and energy consumption was determined using specific mechanical energy consumption (SME). According to the obtained results, screw speed had a great significant impact on Q and SME values which increased as screw speed increased. Moisture content of raw materials had also a significant effect on Q and SME mainly at low screw speed applied. The process efficiency increased with the increase of raw materials moisture content while reverse observations were noted for the energy consumption. On the contrary, variations of recipe formulations did not affect the measured parameters.

Download Full-text

Studying the effect of tomato pomace incorporation on physicochemical, nutritional and storage characteristics of corn-based extrudates using response surface approach

British Food Journal ◽

10.1108/bfj-05-2021-0483 ◽

2021 ◽

Vol ahead-of-print (ahead-of-print) ◽

Author(s):

Abida Jabeen ◽

Haroon Naik ◽

Nusrat Jan ◽

Syed Zameer Hussain ◽

Tawheed Amin ◽

...

Keyword(s):

Mechanical Energy ◽

Corn Flour ◽

Screw Speed ◽

Feed Composition ◽

Suitable Alternative ◽

Tomato Pomace ◽

Content Type ◽

Extruded Snacks ◽

Feed Moisture ◽

And Storage

PurposeThe present research was envisaged with an aim to optimize the system and the product responses for the development of tomato pomace-incorporated corn-based extrudates employing central composite rotatable design and determine its proximate, lycopene, consumer acceptability and storage studies.Design/methodology/approachLycopene-rich extrudates were developed from corn flour blended with different levels of tomato pomace. The independent extrusion variables, namely, feed composition (95:5 to 75:25), feed moisture (12–20%), screw speed (200–600 rpm) and barrel temperature (125–185 °C), were studied to determine their influence on dependent variables, namely, specific mechanical energy, hardness, water solubility index, lateral expansion, water absorption index, bulk density and color.FindingsAll of the quality parameters were significantly (p < 0.05) influenced by independent variables. The regression models obtained for all the responses showed high coefficients of determination (R2 = 0.85–0.95). The optimum conditions for the development of tomato pomace-incorporated corn-based extrudates were feed composition (90:10), feed moisture (14%), screw speed (300 rpm) and barrel temperature (170 °C). The moisture, fat and carbohydrate contents of the extrudates were significantly reduced, whereas protein, ash and fiber were significantly (p < 0.05) enhanced after the incorporation of tomato pomace. Aluminum laminates were found to be the suitable packaging materials for extrudates for a period of 120 days in comparison to high-density polyethylene packages.Originality/valueAs far as the authors could possibly know, scanty literature exists wherein the tomato pomace has been utilized for the development of lycopene-rich corn-based extruded snacks. Such extrudates with significantly higher fiber and lycopene contents than corn flour will serve as a suitable alternative for the development of shelf-stable ready-to-eat extruded snacks.

Download Full-text

Reduction of Ochratoxin A in Oat Flakes by Twin-Screw Extrusion Processing

Journal of Food Protection ◽

10.4315/0362-028x.jfp-16-559 ◽

2017 ◽

Vol 80 (10) ◽

pp. 1628-1634 ◽

Cited By ~ 7

Author(s):

Hyun Jung Lee ◽

Samjhana Dahal ◽

Enrique Garcia Perez ◽

Ryan Joseph Kowalski ◽

Girish M. Ganjyal ◽

...

Keyword(s):

Central Composite Design ◽

Ochratoxin A ◽

High Performance ◽

Mechanical Energy ◽

Extrusion Cooking ◽

Screw Speed ◽

Extrusion Processing ◽

Wide Range ◽

Twin Screw ◽

Central Composite

ABSTRACT Ochratoxin A (OTA) is one of the most important mycotoxins owing to its widespread occurrence and toxicity, including nephrotoxicity and potential carcinogenicity to humans. OTA has been detected in a wide range of agricultural commodities, including cereal grains and their processed products. In particular, oat-based products show a higher incidence and level of contamination. Extrusion cooking is widely used in the manufacturing of breakfast cereals and snacks and may reduce mycotoxins to varying degrees. Hence, the effects of extrusion cooking on the stability of OTA in spiked (100 μg/kg) oat flake was investigated by using a laboratory-scale twin-screw extruder with a central composite design. Factors examined were moisture content (20, 25, and 30% dry weight basis), temperature (140, 160, and 180°C), screw speed (150, 200, and 250 rpm), and die size (1.5, 2, and 3 mm). Both nonextruded and extruded samples were analyzed for reductions of OTA by high-performance liquid chromatography, coupled with fluorescence detection. The percentage of reductions in OTA in the contaminated oat flakes upon extrusion processing were in the range of 0 to 28%. OTA was partially stable during extrusion, with only screw speed and die size having significant effect on reduction (P < 0.005). The highest reduction of 28% was achieved at 180°C, 20% moisture, 250 rpm screw speed, and a 3-mm die with 193 kJ/kg specific mechanical energy. According to the central composite design analyses, up to 28% of OTA can be reduced by a combination of 162°C, 30% moisture, and 221 rpm, with a 3-mm die.

Download Full-text

The Production Efficiency and Specific Energy Consumption During Processing of Corn Extrudates with Fresh Vegetables Addition

Agricultural Engineering ◽

10.1515/agriceng-2019-0012 ◽

2019 ◽

Vol 23 (2) ◽

pp. 15-23 ◽

Cited By ~ 1

Author(s):

Katarzyna Lisiecka ◽

Agnieszka Wójtowicz

Keyword(s):

Energy Consumption ◽

Specific Energy ◽

Production Efficiency ◽

Mechanical Energy ◽

Specific Energy Consumption ◽

Extrusion Cooking ◽

Screw Speed ◽

Fresh Vegetables ◽

Specific Mechanical Energy ◽

Fresh Pulp

AbstractThe aim of the work was to determine the influence of screw speed and variable amounts of fresh vegetable additives on selected aspects of extrusion-cooking of corn-vegetable blends. Corn grit as a basic component was supplemented with a fresh pulp of beetroot, carrot, leek and onion in amounts of 2.5-10% in the recipe. The extrusion-cooking was carried out using a single-screw extruder in the temperature range 120-145°C and extrudates were formed into directly expanded snacks. Two indicators were measured: the production efficiency (Q) and the specific mechanical energy (SME) consumption. As a result of the findings it was noted that the rotational speed of the extruder’s screw showed a greater impact on both production efficiency and SME as compared to the variable amounts of applied additives. A tendency to increased efficiency and specific mechanical energy consumption was observed along with the increase of screw speed during processing. The highest production efficiency was observed if fresh leek and onion were used as additives and the highest extrusion speed screw was applied. The largest specific energy consumption was noted during the extrusion-cooking of blends containing fresh carrot and onion addition at high screw speed.

Download Full-text

Investigation of process and product parameters for physicochemical properties of rice and mung bean (Vigna radiata) flour based extruded snacks

10.31219/osf.io/ta8hv ◽

2019 ◽

Author(s):

Chetan Sharma ◽

Baljit Singh ◽

Syed Zameer Hussain ◽

Savita Sharma

Keyword(s):

Physicochemical Properties ◽

Bulk Density ◽

Mung Bean ◽

Water Solubility ◽

Protein Quality ◽

Mechanical Energy ◽

Screw Speed ◽

Bean Flour ◽

Extruded Snacks ◽

Feed Moisture

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 fiber and minerals have good potential in effectively delivering the nutrition to the population.

Download Full-text

Impact of Vitamin B12on Formation of the Tetrachloroethene Reductive Dehalogenase in Desulfitobacterium hafniense Strain Y51

Applied and Environmental Microbiology ◽

10.1128/aem.02173-12 ◽

2012 ◽

Vol 78 (22) ◽

pp. 8025-8032 ◽

Cited By ~ 27

Author(s):

Anika Reinhold ◽

Martin Westermann ◽

Jana Seifert ◽

Martin von Bergen ◽

Torsten Schubert ◽

...

Keyword(s):

Gene Cluster ◽

De Novo ◽

Anaerobic Bacteria ◽

Vitamin B ◽

Content Type ◽

Reductive Dehalogenase ◽

Gene Level ◽

Desulfitobacterium Hafniense ◽

Pce Dehalogenase ◽

The Impact

ABSTRACTCorrinoids are essential cofactors of reductive dehalogenases in anaerobic bacteria. Microorganisms mediating reductive dechlorination as part of their energy metabolism are either capable ofde novocorrinoid biosynthesis (e.g.,Desulfitobacteriumspp.) or dependent on exogenous vitamin B12(e.g.,Dehalococcoidesspp.). In this study, the impact of exogenous vitamin B12(cyanocobalamin) and of tetrachloroethene (PCE) on the synthesis and the subcellular localization of the reductive PCE dehalogenase was investigated in the Gram-positiveDesulfitobacterium hafniensestrain Y51, a bacterium able to synthesize corrinoidsde novo. PCE-depleted cells grown for several subcultivation steps on fumarate as an alternative electron acceptor lost the tetrachloroethene-reductive dehalogenase (PceA) activity by the transposition of thepcegene cluster. In the absence of vitamin B12, a gradual decrease of the PceA activity and protein amount was observed; after 5 subcultivation steps with 10% inoculum, more than 90% of the enzyme activity and of the PceA protein was lost. In the presence of vitamin B12, a significant delay in the decrease of the PceA activity with an ∼90% loss after 20 subcultivation steps was observed. This corresponded to the decrease in thepceAgene level, indicating that exogenous vitamin B12hampered the transposition of thepcegene cluster. In the absence or presence of exogenous vitamin B12, the intracellular corrinoid level decreased in fumarate-grown cells and the PceA precursor formed catalytically inactive, corrinoid-free multiprotein aggregates. The data indicate that exogenous vitamin B12is not incorporated into the PceA precursor, even though it affects the transposition of thepcegene cluster.

Download Full-text

Portraits of five hedge fund fraud cases

Journal of Financial Crime ◽

10.1108/13590790810866890 ◽

2008 ◽

Vol 15 (2) ◽

pp. 179-213 ◽

Cited By ~ 5

Author(s):

Majed R. Muhtaseb ◽

Chun Chun “Sylvia” Yang

Keyword(s):

Asset Management ◽

Hedge Funds ◽

Hedge Fund ◽

Investment Fund ◽

Good Opportunity ◽

Content Type ◽

Fund Managers ◽

Management Group ◽

Fund Industry ◽

Asset Managers

PurposeThe purpose of this paper is two fold: educate investors about hedge fund managers' activities prior to the fraud recognition by the authorities and to help investors and other stakeholders in the hedge fund industry identify red flags before fraud is actually committed.Design/methodology/approachThe paper investigates fraud committed by the Bayou Funds, Beacon Hill Asset Management, Lancer Management Group (LMG), Lipper & Company and Maricopa investment fund. The fraud activities took place during 2000 and 2005.FindingsThe five cases alone cost the hedge fund investors more than $1.5 billion. Investors may have had a good opportunity for avoiding the irrecoverable costs of the fraud had they carefully vetted the backgrounds of the hedge fund managers and/or continuously monitored the funds activities, especially during turbulent market environments.Originality/valueThis is the first research paper to identify and extensively investigate fraud committed by hedge funds. In spite of the size of the hedge fund industry and relatively substantial level and inevitably recurring fraud, academic journals are to yet address this issue. The paper is of great value to hedge funds and their individual and institutional investors, asset managers, financial advisers and regulators.

Download Full-text