Functional Properties, Physical Parameters and Sensory Attributes in Extruded Products Based on Cereals, Pulseses and Legumes

The processing of agricultural products into value-added food products yields numerous by-products or waste streams such as pomace (fruit and vegetable processing), hull/bran (grain milling), meal/cake (oil extraction), bagasse (sugar processing), brewer's spent grain (brewing), cottonseed meal (cotton processing), among others. In the past, significant work in exploring the possibility of the utilization of these by-products has been performed. Most by-products are highly nutritious and can be excellent low-cost sources of dietary fiber, proteins, and bioactive compounds such as polyphenols, antioxidants, and vitamins. The amount of energy utilized for the disposal of these materials is far less than the energy required for the purification of these materials for valorization. Thus, in many cases, these materials go to waste or landfill. Studies have been conducted to incorporate the by-products into different foods in order to promote their utilization and tackle their environmental impacts. Extrusion processing can be an excellent avenue for the utilization of these by-products in foods. Extrusion is a widely used thermo-mechanical process due to its versatility, flexibility, high production rate, low cost, and energy efficiency. Extruded products such as direct-expanded products, breakfast cereals, and pasta have been developed by researchers using agricultural by-products. The different by-products have a wide range of characteristics in terms of chemical composition and functional properties, affecting the final products in extrusion processing. For the practical applications of these by-products in extrusion, it is crucial to understand their impacts on the qualities of raw material blends and extruded products. This review summarizes the general differences in the properties of food by-products from different sources (proximate compositions, physicochemical properties, and functional properties) and how these properties and the extrusion processing conditions influence the product characteristics. The discussion of the by-product properties and their impacts on the extrudates and their nutritional profile can be useful for food manufacturers and researchers to expand their applications. The gaps in the literature have been highlighted for further research and better utilization of by-products with extrusion processing.

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PENAMBAHAN EKSTRAK SALAK SIDEMPUAN (Salacca sumatrana) UNTUK MENINGKATKAN PENERIMAAN EMULSI MINYAK OLEIN SAWIT MERAH

AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian ◽

10.37676/agritepa.v7i2.1159 ◽

2020 ◽

Vol 7 (2) ◽

pp. 88-98

Author(s):

Sondang L Nadapdap ◽

Budiyanto Budiyanto ◽

Lukman Hidayat

Keyword(s):

Human Health ◽

Functional Properties ◽

Palm Olein ◽

Sensory Attributes ◽

Stable Emulsion ◽

Sensory Acceptability ◽

Extract Yield ◽

Composition Ratios ◽

Red Palm Olein ◽

Olein Oil

Carotenoids in red palm olein oil (RPOOO) have been scientifically proven to have good functional properties for the human health so that RPOOO has the potential to be used as one of the healthy drinks. One of the problems faced in the use of RPOO as a health drink is the taste and aroma is less interesting. This study aims to obtain the ratio of RPOO and salak sidempuan extract used to obtain stable emulsion, acceptable viscosity, and acceptable emulsion product. Four emulsions were prepared using 1% carbonmethylcellulosa as emulcifier and four different composition ratios of RPOO and salak extract were prepared. Emulsions characteristics and their sensory acceptability were investigated. The results of this study showed that the ratio of RPOO ratio and 1: 2 salak extract obtained the best stability with viscosity of 175 cP emulsion. In addition, emulsions with an RPOO ratio and 1:25 salak extract yield preferable levels of sensory attributes such as color, aroma and taste.

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Development and Optimization of the Physical and Functional Properties of Extruded Products

Current Journal of Applied Science and Technology ◽

10.9734/cjast/2018/41035 ◽

2018 ◽

Vol 29 (2) ◽

pp. 1-11

Author(s):

Leticia Amoakoah Twum ◽

Akash Pare

Keyword(s):

Functional Properties ◽

Extruded Products

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Chemical, Pasting and Sensory Characteristics of Ukpo oka - A Steamed Maize Pudding Formulated From Maize and African Yam Bean Flour

Asian Journal of Dairy and Food Research ◽

10.18805/ajdfr.dr-144 ◽

2020 ◽

Vol 39 (01) ◽

Author(s):

Anosike Francis Chidi ◽

Nwagu Kingsley Ekene ◽

Ekwu Francis ◽

Nweke Friday Nwalo ◽

Nwoba Sunday Theophilus ◽

...

Keyword(s):

Functional Properties ◽

Pasting Properties ◽

Sensory Attributes ◽

Absorption Capacity ◽

Peak Time ◽

African Yam Bean ◽

Bean Flour ◽

Emulsion Capacity ◽

Yam Flour ◽

Flour Blends

Studies were conducted on the chemical, functional, pasting properties of the flour blends and sensory properties of ukpo oka formulated from of maize- African yam bean flour (AYBF) in order to improve the nutritional content of maize and encourage a wider utilization of the legume AYB. Supplementation of maize and African yam flour was done at 100:0, 50:50, 80:20, 60:40 and 20:80 maize: African yam bean flour, respectively. Proximate composition, functional properties, pasting properties of the flour blends was determined and sensory attributes of the products were also evaluated. The result showed that supplementation of maize with African yam bean flour significantly increased the protein, ash and fiber content of the flour blends with values ranging from 3.91 - 11.08%, 2.90 - 6.60%, 0.67 - 1.82% for protein, ash and fiber contents respectively. The protein, ash and fiber contents increased with addition of African yam bean flour while carbohydrate content of maize- African yam bean blends decreased with increase in the level of African yam bean. The values for functional properties ranged from 0.72 – 0.82g/ml, 99.33 – 323.33%, 9.01 – 19.65%, 690.00 - 978.33%, 0.67 – 1.13%, 0.484 – 1.038% for bulk density, foaming capacity, emulsion capacity, swelling capacity, water absorption capacity and oil absorption capacity respectively. Values for pasting properties of the flour blends expressed in rapid visco unit (RVU) ranges from 129.25 – 209.40, 22.55 – 67.93, 60.21 – 124.62 , 145.25 – 247.67 , 83.37 – 84.56 , 5.47 – 5.97 and 87.19 – 141.35 for peak viscosity, break down viscosity, set back viscosity, final viscosity, pasting temperature, peak time and trough respectively. Set back viscosity and final viscosity increased with increase in the levels of African yam bean while break down viscosity decrease with the increase in the levels of African yam bean. The products were highly rated in all sensory attributes evaluated however aroma decreases with increase in the levels of AYBF. Product made from flour blend 50:50 was the most preferred in terms of general acceptability.

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Effect of hot melt extrusion on physical and functional properties of insect based extruded products

Journal of Food Engineering ◽

10.1016/j.jfoodeng.2019.04.021 ◽

2019 ◽

Vol 259 ◽

pp. 44-51 ◽

Cited By ~ 9

Author(s):

Md Rizvi Alam ◽

Matteo Scampicchio ◽

Sergio Angeli ◽

Giovanna Ferrentino

Keyword(s):

Functional Properties ◽

Hot Melt Extrusion ◽

Melt Extrusion ◽

Extruded Products ◽

Hot Melt

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Effects of the Addition of Flaxseed and Amaranth on the Physicochemical and Functional Properties of Instant-Extruded Products

Foods ◽

10.3390/foods8060183 ◽

2019 ◽

Vol 8 (6) ◽

pp. 183 ◽

Cited By ~ 3

Author(s):

Jazmin L. Tobias-Espinoza ◽

Carlos A. Amaya-Guerra ◽

Armando Quintero-Ramos ◽

Esther Pérez-Carrillo ◽

María A. Núñez-González ◽

...

Keyword(s):

Functional Properties ◽

Water Solubility ◽

Microstructural Analysis ◽

Fiber Content ◽

Soluble Fiber ◽

Screw Extruder ◽

Twin Screw ◽

Extruded Products ◽

Hardness Values ◽

Physicochemical And Functional Properties

The addition of flaxseed and amaranth on the physicochemical, functional, and microstructural changes of instant-extruded products was evaluated. Six mixtures with different proportions of amaranth (18.7–33.1%), flaxseed (6.6–9.3%), maize grits (55.6–67.3%) and minor ingredients (4.7%) were extruded in a twin-screw extruder. Insoluble and soluble fiber contents in extrudates increased as the proportions of amaranth and flaxseed increased. However, the highest flaxseed proportion had the highest soluble fiber content (1.9%). Extruded products with the highest proportion of flaxseed and amaranth resulted in the highest dietary fiber content and hardness values (5.2 N), which was correlated with the microstructural analysis where the crystallinity increased, resulting in larger, and more compact laminar structure. The extruded products with the highest maize grits proportion had the highest viscosity, expansion, and water absorption indexes, and the lowest water solubility index values. The mixtures with amaranth (18.7–22.9%), flaxseed (8.6–9.3%), and maize grits (63.8–67.3%) resulted in extruded products with acceptable physicochemical and functional properties.

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Effect of Pre-Treatment on Selected Nutrient Profile and Functional Properties of Quinoa (Chenopodium quinoa) Flour and Development of Gluten Free Quinoa Cookies

The Indian Journal of Nutrition and Dietetics ◽

10.21048/ijnd.2018.55.2.18156 ◽

2018 ◽

Vol 55 (2) ◽

pp. 197

Author(s):

P. S. Sandhya ◽

A. Haripriya

Keyword(s):

Celiac Disease ◽

Functional Properties ◽

Sensory Analysis ◽

Lifestyle Changes ◽

Sensory Profile ◽

Physical Parameters ◽

Gluten Free ◽

Significant Difference ◽

Quinoa Flour ◽

The Impact

Recent awareness and interest in health and wellness has shifted focus on healthy eating and lifestyle changes among people. Baked products are consumed by all age group people and the consumer demand is increasing towards gluten free products mainly due to the prevalence of celiac disease. Utilization of quinoa flour in the making of cookies has its beneficial and nutraceutical properties and its gluten free nature makes it an excellent snack for celiac disease patients. The objective of the current study is to understand the impact of pre-treatments- dry roasting and germination- on the nutritional and functional properties of quinoa flour and to formulate and assess the cookies prepared from the pre treated quinoa flour. Quinoa seeds were washed and subjected to pre-treatments- roasting and germination. Proximate and functional properties were analyzed for plain, roasted and germinated quinoa flour. Quinoa cookies were prepared using plain, roasted and germinated flour. Physical parameters of the cookies were assessed. Cookies were subjected to sensory analysis. There was a significant difference in the proximate composition and functional properties of the untreated, roasted and germinated quinoa flour. Sensory analysis of the cookies revealed that all the samples ranked similar for all the attributes. The study reveals that there is a possibility for the formulation of gluten free cookies using a pseudo cereal like quinoa which has good nutritional and sensory profile.

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Formulation and Assessment of Nutritional Functional and Sensory Attributes of Complementary Foods from Maize-Carrot-Pigeon Pea Flour Blends

Journal of Scientific Research and Reports ◽

10.9734/jsrr/2020/v26i230228 ◽

2020 ◽

pp. 90-99

Author(s):

Florence A. Bello ◽

Nkpoikana A. Akpaoko ◽

Victor E. Ntukidem

Keyword(s):

Functional Properties ◽

Crude Protein ◽

Low Cost ◽

Pigeon Pea ◽

Sensory Attributes ◽

Absorption Capacity ◽

Oil Absorption ◽

Crude Fibre ◽

Pea Flour ◽

Flour Blends

Nutritive, less bulk and low cost complementary flour blends were produced from maize, carrot and pigeon pea. Five different blends of flour were formulated from maize, carrot and pigeon pea in the ratio of 100:0:0 (A), 90:5:5 (B), 85:5:10 (C), 80:5:15 (D) and 75:5:20 (E) while commercial formula (sample F) served as control. The formulated complementary flour blends were analyzed for their functional properties, proximate, selected mineral and vitamin compositions while the reconstituted samples (gruel) were evaluated for sensory attributes. The functional properties of the complementary flour blends showed less bulk density (0.72-0.76 g/ml) below the commercial formula (1.26 g/ml), low water and oil absorption capacity as well as swelling index. The proximate composition showed significant (p<0.05) increase and ranged from 4.08-4.91% moisture, 6.15-9.48% crude protein, 1.33-1.48% ash, 1.98-2.71% crude fibre, 3.07-4.15% lipid, and 82.93-86.72% carbohydrate. Vitamins A and C were also increased significantly as the levels of substitution increased from 1.80-2.14 µ/100g and 3.21-4.42 µ/100g, respectively. The sensory scores showed that sample A was most preferred followed by sample B in terms of general acceptability.

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