scholarly journals Physicochemical properties of extruded ready-to-eat snack from unripe plantain blends, pineapple by-products and stevia

Nova Scientia ◽  
2021 ◽  
Vol 13 (27) ◽  
Author(s):  
Betsabé Hernández-Santos ◽  
José Manuel Juárez-Barrientos ◽  
Juan Gabriel Torruco-Uco ◽  
Enrique Ramírez-Figueroa ◽  
Emmanuel de Jesús Ramírez-Rivera ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Water Solubility ◽  
Color Difference ◽  
Screw Extruder ◽  
Compression Screw ◽  
Sensory Acceptance ◽  
Single Screw Extruder ◽  
Feed Moisture ◽  
By Products ◽  
Total Color Difference

The aim of this research was to evaluate the effect of extrusion temperature (ET 120 – 180 °C), feed moisture content (FMC 16 - 25 g/100 g), pineapple by-products proportion (PBP) (0 - 30 g/100 g) in the unripe plantain flour, and the stevia content (STC 0 - 5 g/100 g) on the physicochemical properties and sensory acceptance of ready-to-eat extruded snacks, through a central compound design, using a single-screw extruder with a compression screw ratio of 3:1. The results were analyzed by response surface. The increase in FMC, PBP and STC decreased (p < 0.05) the expansion index (EI). The increase in ET decreased (p < 0.05) the apparent density (AD), water absorption index (WAI), water solubility index (WSI) and total color difference (ΔE). The increase in FMC decreases EI, WAI, and increase AD and WSI (p < 0.05). The Increase in PBP decreased EI, WSI, and increase AD, hardness (H) and ΔE (p < 0.05). The increase in STC decreased (p < 0.05) EI, and increase AD and H. The treatments with greater general acceptability were those that contained 15 and 30 g/100 g of PBP and STC 2.5 g/100 g, and they were obtained at ET 150ºC and 20.5 g/100 g of FMC, without affecting the physicochemical properties.

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 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 Effect of Blanching and Drying Temperatures on Physicochemical Properties of Red Dragon Fruit (Hylocereus polyrhizus) Peel Powder

2021 ◽  
Vol 12 (1S) ◽  
pp. 62-73
Author(s):  
Nor Anis Shafira Rosidi ◽  
Asmaliza Abdul Ghani @ Yaacob ◽  
Nurhayati Yusof ◽  
Norzaida Yusof
Keyword(s):  
Physicochemical Properties ◽  
Water Solubility ◽  
Hot Water ◽  
Powdered Sample ◽  
Fruit Peel ◽  
Hot Air ◽  
Dragon Fruit ◽  
Large Production ◽  
Range Of Values ◽  
By Products

Large production of red dragon fruit by-products, which are frequently discarded from food industry has become a major waste problem. Converting this waste into useful products with good physicochemical properties could solve the pollution issues. Thus, a study was carried out to investigate the effect of blanching and drying temperatures on physicochemical properties of red dragon fruit peel powder. Dragon fruit peel was pre-treated with hot water at 90 °C for 2 minutes before being dried in hot air oven dryer at 50 °C, 60 °C and 70 °C. Results showed that the powdered sample of blanched and dried at 50 °C had significantly higher fiber, water activity and moisture content than those of unblanched/blanched and dried at 60 °C and 70 °C. Result also showed that the colour of this powder was similar to the fresh dragon fruit peel. When dried at 50 °C, the unblanched and blanched powders exhibited a slightly higher water solubility index compared to those dried at 60 °C and 70 °C. Based on the evaluation of bulk and tapped densities, all powders having the Carr Index in the range of values between 20 and 28 thus can be categorised as slightly poor flowing. For all conditions studied, powder that was blanched and dried at 50 °C was the best condition as it contained the highest amount of fiber with good physicochemical properties.

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

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.

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 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.

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.

Physicochemical Properties of Quinoa Extrudates

2003 ◽  
Vol 9 (2) ◽  
pp. 101-114 ◽  
Author(s):  
H. Doğan ◽  
M. V. Karwe
Keyword(s):  
Moisture Content ◽  
Physicochemical Properties ◽  
Water Solubility ◽  
Mechanical Energy ◽  
Effect Of Temperature ◽  
Screw Speed ◽  
Maximum Expansion ◽  
Specific Mechanical Energy ◽  
Feed Moisture ◽  
High Degree

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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