scholarly journals Cassava and turmeric flour blends as new raw materials to extruded snacks

2014 ◽  
Vol 38 (1) ◽  
pp. 68-75 ◽  
Author(s):  
Alessandra Mussato Spinello ◽  
Magali Leonel ◽  
Martha Maria Mischan ◽  
Ezequiel Lopes do Carmo
Keyword(s):  
Water Solubility ◽  
Raw Materials ◽  
Low Cost ◽  
Extrusion Process ◽  
Intermediate Water ◽  
Screw Extruder ◽  
Food Ingredients ◽  
Single Screw Extruder ◽  
Flour Blends ◽  
Central Composite

Short cooking time and ability to blend varieties of food ingredients have made extrusion cooking a medium for low-cost and nutritionally improved food products. The effect of moisture, extrusion temperature and amount of turmeric flour mixed with cassava flour on physical characteristic of puffed snacks was evaluated in this work. Extrusion process was carried out using a single-screw extruder in a factorial central composite design with four factors. Results showed effect of extrusion parameters on dependents variables. High expansion, low browning, low water solubility index, intermediate water absorption index and high crispness desirable characteristics to puffed snacks are obtained in conditions of 12% moisture, 5% turmeric flour, 105º C of temperature and 250 rpm of screw speed. These paper point to the potential still unexplored of the use of flours of cassava and turmeric as raw materials in the development of extruded puffed snacks.

scholarly journals Physical characteristics of potato flour from 'Ibituaçú' cv. under different extrusion parameters

2015 ◽  
Vol 45 (12) ◽  
pp. 2245-2251 ◽  
Author(s):  
Raema Fortes Vicente Cardoso ◽  
Émerson Loli Garcia ◽  
Ezequiel Lopes do Carmo ◽  
Martha Maria Mischan ◽  
Magali Leonel
Keyword(s):  
Water Solubility ◽  
Physical Characteristics ◽  
Raw Material ◽  
Potato Flour ◽  
Screw Extruder ◽  
Screw Speed ◽  
Single Screw Extruder ◽  
Low Humidity ◽  
Independent Parameters ◽  
Central Composite

ABSTRACT: This study aimed to evaluate potato flour from 'Ibituaçú' cultivar as raw material for extrudates. Potato flour was processed in a single-screw extruder following central composite rotational design for three factors, being considered as independent parameters: temperature in the third zone, humidity and screw speed. The products obtained were characterized by expansion index (EI), specific volume (SV), water solubility index (WSI), water absorption index (WAI), hardness (H), color (L*, a* and b*). Results showed an effect of the independent parameters on the extruded physical characteristics. The parameters varied from: 3.22 to 5.47 (EI); 2.08 to 11.23 mL g-1 (SV), 32.88 to 63.72% (WSI), 4.02 to 8.97 g gel g-1 (WAI), 7.54 to 29.85 kgf (H), 53.89 to 68.72 (L*), 5.59 to 6.92 (a*), 16.6 to 22.6 (b*). It was concluded that expanded products with desired physical characteristics are obtained at high temperature; low humidity and intermediate screw speed.

scholarly journals Effect of composition and processing conditions on selected characteristics of extruded corn instant gruels enriched with fruits addition

2018 ◽  
Vol 10 ◽  
pp. 02013
Author(s):  
Magdalena Kręcisz ◽  
Agnieszka Wójtowicz ◽  
Anna Oniszczuk
Keyword(s):  
Water Absorption ◽  
Water Solubility ◽  
Raw Materials ◽  
Extrusion Cooking ◽  
Processing Conditions ◽  
Screw Extruder ◽  
Screw Speed ◽  
Single Screw Extruder ◽  
Additive Type ◽  
Goji Berries

Cranberries and goji berries were used as natural supplements in extruded instant corn gruels. The effects of additive type and level, as well as extrusion-cooking screw speed on selected properties of extrudates were tested. Corn grit was used as the base raw materials and dry and ground goji berries and cranberries were added at 1, 2, 3, 4 and 5%. Extrusion-cooking of blends was performed with a single screw extruder at temperature ranged 125-135°C using various screw speed during processing. Extrudates were ground below 1 mm for instant gruels. Water absorption, water solubility, as well as colour profile were tested. The results showed that the highest water absorption was evaluated for instant gruels consist the highest amount of goji berries extruded at the highest screw speed during processing, while cranberries addition have no significant effect on water absorption. Increasing amount of dry cranberries and goji berries in the recipe affected on lowering the water solubility of the extrudates. Significant effect of fruits on color coordinates was observed. Increasing amount of dry berries lowered lightness L* and yellowness of instant gruels, especially when goji berries were used in the recipe. Increasing the screw speed during processing decreased intensity b* values.

scholarly journals Optimization of Physical and Functional Properties of Sorghum-Bambara Groundnut Extrudates

2016 ◽  
Vol 5 (2) ◽  
pp. 81 ◽  
Author(s):  
David Iordehiin Gbenyi ◽  
Iro Nkama ◽  
Mamudu Halidu Badau
Keyword(s):  
Water Solubility ◽  
Bambara Groundnut ◽  
Extrusion Temperature ◽  
Screw Extruder ◽  
Single Screw Extruder ◽  
Lack Of Fit ◽  
Feed Moisture ◽  
Face Centered ◽  
Composite Face ◽  
Central Composite

<p>Blends of sorghum and Bambara groundnut flour at 90:10, 80:20 and 70:30 ratios respectively, were extruded at 20%, 22.5% and 25% moisture levels and 120<sup>o</sup>C, 140<sup>o</sup>C and 160<sup>o</sup>C barrel temperatures using a single-screw extruder. Response surface methodology with central composite face-centered (CCF) design was used to model the viscosity, water absorption index (WAI) water solubility index (WSI), sectional expansion index (SEI), bulk density (BD), apparent specific volume (ASV) and mass flow rate of the extrudates. The viscosity, WAI, WSI, SEI, BD, ASV and MFR of extrudates varied from 8.38 to 18.78 Nsm-<sup>2</sup>, 5.30 to 6.21 g/g water, 10.5 to 21%, 2.55 to 5.1, 0.223 to 0.499 g/cm<sup>3</sup>, 4.15 to 6.55 cm<sup>3</sup>, and 1.19 to 2.3 g/s respectively. The R<sup>2</sup> values were 0.83, 0.71, 0.55, 0.61, 0.66, 0.77 and 0.61 respectively with a non-significant lack of fit; except for viscosity. Plots of residuals against fitted values showed that residuals were randomly scattered in all cases, thus validating the empirical models for the responses. The optimum amount of Bambara groundnut flour, feed moisture and extrusion temperature were established for viscosity, WAI, SEI, BD, ASV and MFR of the extrudates. Feed moisture had the most effect on extrudates functional and physical properties followed by extrusion temperature.<strong></strong></p>

scholarly journals Technological properties of precooked flour containing coffee powder and rice by thermoplastic extrusion

2013 ◽  
Vol 33 (1) ◽  
pp. 7-13 ◽  
Author(s):  
Reginaldo Ferreira da Silva ◽  
Rosemary Gualberto Fonseca Alvarenga Pereira ◽  
José Luis Ramirez Ascheri ◽  
Diego Palmiro Ramirez Ascheri
Keyword(s):  
Water Solubility ◽  
Extrusion Process ◽  
Human Consumption ◽  
Technological Properties ◽  
Screw Extruder ◽  
The Third ◽  
Single Screw ◽  
Single Screw Extruder ◽  
Production And Consumption ◽  
Coffee Powder

Although Brazil is a country of tradition in both the production and consumption of coffee, the most of the coffee is consumed as a beverage, which reduces greatly the competitiveness on international market, for reducing the chances of supplying the product under other forms of consumption. Owing to that, the aim of this study was developing a precooked mixed flour containing coffee powder and rice for use in coffee flavored products. Mixtures of rice and coffee in the proportions of 900:100, 850:150 and 800:200 g, respectively, were processed in a single screw extruder (Brabender DS-20, Duisburg, German) and the effect of the extrusion process on the variables moisture content (16%, 18% and 20%) and temperature in the third extruding zone (140 °C, 160 °C and 180 °C) was studied. The results for expansion index ranged from 2.91 to 11.11 mm in diameter; the water absorption index from 4.59 to 6.33 g gel/g sample and the water solubility index varied from 4.05% to 8.57%. These results showed that, despite coffee powder influenced the variables studied, the expanded product after milling resulted in a extruded mixture with good absorption and water solubility indices, which favors the use of the precooked mixed flour for human consumption.

scholarly journals Conversion of Industrial Food Wastes Cranberry Pomace into Foods Blending with Rice Flour Using Single-screw Extrusion Process

2022 ◽  
Vol 5 (1) ◽  
pp. 44
Author(s):  
Pranabendu Mitra ◽  
Sagar Khanvilkar ◽  
Sai Kumar Samudrala ◽  
Kaushal Sunil Shroff
Keyword(s):  
Moisture Content ◽  
Physicochemical Properties ◽  
Water Solubility ◽  
Value Added ◽  
Rice Flour ◽  
Extrusion Process ◽  
Expansion Ratio ◽  
Screw Extruder ◽  
Single Screw ◽  
Single Screw Extruder

The main objective of this study was to convert the cranberry pomace into value-added extruded cereals/snacks blending with rice flour using a single screw extruder based on the physicochemical properties of extrudates because utilization of the byproduct cranberry pomace would be necessary for the growth of cranberry juice processing industries and the extruded snacks/cereals with higher fiber and antioxidant and less carbohydrate would be required to fulfill the consumers’ demand. The six different formulations by blending 0, 5, 10, 15, 20 and 25% cranberry pomace with 100, 95, 90, 85, 80 and 75% of rice flour, respectively, were extruded using a single screw extruder. The temperature (150℃), screw speed (270 rpm), feed rate (20 Kg/hr) and feed moisture content (35%) were constant during extrusion. The physicochemical properties of the extrudates were characterized to determine the desirable formulations. The results indicated that radial expansion ratio (1.11-1.67), the solid density (0.71-0.76 g/mL), piece density (0.20-0.63 g/mL), porosity (14.49-72.38%), hardness (23-157.73 N), crispness (4.17-13.5), moisture content (3.22-4.39%), water activity (0.14-0.36) and the water solubility (7.07-30.80%) of rice flour and cranberry pomace blend extrudates were varied depending on the combinations of the rice flour and cranberry pomace. The results revealed that up to 20% cranberry pomace could be added with 75-80% rice flour to develop high fiber and antioxidant with less carbohydrate cereal/snack products. The utilization of cranberry pomace combining with rice flour through extrusion process can provide a unique opportunity to generate healthier snacks and cereals that have higher fiber and antioxidant and low carbohydrate.

scholarly journals Characteristics of nanoclay reinforced starch biocomposites through the extrusion process

2018 ◽  
Vol 204 ◽  
pp. 00008
Author(s):  
Heru Suryanto ◽  
Alfian Widi Rahmawan ◽  
Solichin ◽  
Sahana Rizki Tata ◽  
Uun Yanuhar
Keyword(s):  
Tensile Strength ◽  
Functional Group ◽  
Extrusion Process ◽  
Cassava Starch ◽  
Diffraction Peak ◽  
Screw Extruder ◽  
Materials Engineering ◽  
Single Screw ◽  
Single Screw Extruder ◽  
Composite Properties

The development of materials engineering has led to many significant discoveries one of which is biocomposite with its diverse applications. The addition of reinforcing materials in biopolymers improves the composite properties. This study aimed at investigating the effect of adding nanoclay on the tensile strength, morphology, functional group, and structure of extruded biocomposites with cassava starch matrix. This experimental research involved different concentrations of nanoclay i.e. 0%, 2.5%, 5%, 7.5%. The extrusion process was performed using a single screw extruder at 120°C. The samples were characterized by tensile testing, XRD, and SEM. The biocomposite reinforced with 5% nanoclay had the highest tensile strength of 10.8 MPa. The highest diffraction peak at 2θ of 19.4° appeared in the sample added with 5% nanoclay. The addition of excessive amounts of nanoclay can hinder the formation of exfoliated structures.

To investigate the Effect of extrusion process conditions on the functional characteristics of expanded products Based on corn- almond

2015 ◽  
Vol 16 (SE) ◽  
pp. 519-524
Author(s):  
Neda Hashemi ◽  
Sayed Ali Mortazavi ◽  
Elnaz Milani ◽  
Faride Tabatabaie Yazdi
Keyword(s):  
Water Absorption ◽  
Water Solubility ◽  
Extrusion Process ◽  
Absorption Index ◽  
Process Conditions ◽  
Oil Absorption ◽  
Nutritional Properties ◽  
Humidity Level ◽  
Functional Features ◽  
Flour Blends

In recent years, the demand for snacks with optimal functional and nutritional properties has a dramatic increased; hence researching in this regard is considered as an essential task. Almond, is one of the nuts kernel and an important source of nutrients, especially fats, fiber, antioxidants, vitamins and minerals such as iron and calcium. Using this seeds nut in expanded products not only improves the nutritional properties but also it causes to produce a product with optimal functional features. As the screw rate and humidity level have a great effect on the properties of extruded products. In this study, defatted almond flour –corn flour blends (20 - 80) were extruded in a co-rotating twin-screw extruder. Response surface methodology using a central composite design was used to evaluate the effects of independent variables, namely screw rate (120–220 rpm) and humidity level (12–16%) on functional properties (water absorption index, water solubility index and oil absorption index). Based on the process optimization maximum water absorption is 6.54085, water solubility is 25.6472 and oil absorption is 3.09778 that was belong to the production of screw rate 209.17 rpm and the 14% humidity.

The Effect of Screw Speed on Extrusion Quality of the Single-Screw Extruder

2014 ◽  
Vol 941-944 ◽  
pp. 1715-1719
Author(s):  
Yuan Lou Gao ◽  
Xin Wang ◽  
Li Zhou
Keyword(s):  
Extrusion Process ◽  
Screw Extruder ◽  
Screw Speed ◽  
Element Analysis ◽  
Outlet Pressure ◽  
Single Screw ◽  
Single Screw Extruder ◽  
Multi Phase Flow ◽  
Multi Phase

This paper adopts the method of multi-phase flow to simulate the extrusion process of single-screw extruder based on different screw speed by using the finite element analysis software, and get the conclusion that the screw speed has a significant effect on the extrusion quality and outlet pressure of the single-screw extruder. With the increase of the screw speed, the extrusion quality of the single-screw extruder gets worse and the outlet pressure of the single-screw extruder increases.

scholarly journals Physical characteristics of extrudates from corn semolina flavored with cocoa shells

2019 ◽  
Vol 2 (1) ◽  
pp. 1
Author(s):  
Nesho Toshkov ◽  
Apostol Simitchiev ◽  
Vencislav Nenov
Keyword(s):  
Water Absorption ◽  
Water Solubility ◽  
Absorption Index ◽  
Screw Extruder ◽  
Screw Speed ◽  
Practical Applications ◽  
Extrusion Processing ◽  
Single Screw Extruder ◽  
Feed Screw ◽  
Full Factorial

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.

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