scholarly journals Influence of Extrusion-Cooking Conditions on Corn Pasta Quality

2017 ◽  
Vol 2 (3) ◽  
pp. 24
Author(s):  
Nazeer El-Bialee ◽  
AbdelGawad Mohammed Saad ◽  
Mohamed Ibrahim El-Didamony ◽  
Gamal Zahran
Keyword(s):  
Mechanical Energy ◽  
Expansion Ratio ◽  
Gluten Free ◽  
Free Products ◽  
Overall Acceptability ◽  
Cooking Properties ◽  
Single Screw Extruder ◽  
Specific Mechanical Energy ◽  
Mouth Feel

Gluten free products remain the cornerstone for celiac patients. Insufficiency, poverty and little offered about gluten free products (quality and quantity) represented a high obstacle for Egyptian celiac patients. Therefore, the purpose of this research is to modify a single screw extruder to produce gluten–free pasta (GFP) (tagliatelle type). The GFP was made from corn flour under screw rotation speed (N) of 10, 25 and 50 rpm at 40, 65, 90 and 115 ºC of barrel temperature (BT). Extruder performance was evaluated as specific mechanical energy (SME) and expansion ratio (Er). The cooking quality of GFP as optimum cooking time (OCT), cooked yield (CY), swelling (Sw), cooking losses (CL) and sensory characteristics (appearance, colour, taste, mouth feel and overall acceptability) were evaluated. The better results of the GFP sensory evaluation were obtained at BT= 80 ºC, N =25 rpm and Er ≈ 1.38 with OCT ≈ 3.3 min, CY= 196%, Sw = 210% and CL= 16.3%. All parameters were given a direct proportion with processing variables N and BT, except CL. Furthermore, it can be predicted cooking properties values for GFP by SME value using the following equation; SME » 1.8675 (Er) + 0.8037 » 0.0608 (OCT)1.5984  » 8×10-17 (CY)6.7878 » 2×10-9 (Sw)3.494  » -0.0306 (CL) + 0.7877.

Availability and cost of gluten-free products in Moroccan supermarkets and e-commerce platforms

2020 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Morad Guennouni ◽  
Noureddine El Khoudri ◽  
Aicha Bourrouhouate ◽  
Abderraouf Hilali
Keyword(s):  
Design Methodology ◽  
Cross Sectional Study ◽  
Gluten Free ◽  
Price Difference ◽  
Sectional Study ◽  
Cross Sectional ◽  
Free Products ◽  
Content Type ◽  
Diet Adherence

PurposeThe prevalence of celiac disease is increasing alarmingly. The only and effective treatment for this disease is a strict gluten-free diet Efforts have been made by industrialists to produce gluten-free products (GFPs); however, their low availability and high cost, compared to gluten-containing products (GCPs) still remain among the factors that cause gluten-free adherence failure. The objective of this survey is to compare the availability and cost of GFPs in supermarkets in two Moroccan cities, Marrakech and Casablanca, and on e-commerce platforms and see how they compare to GCPs.Design/methodology/approachThis is a cross-sectional study that targets supermarkets and e-commerce websites that sell GFPs food and their GCPs equivalents. The price of each product is recorded per 100 g.FindingsThe study surveys 271 GFPs and their 579 GCPs equivalents that were subsequently divided into six categories. The “GF Cookie and Cakes” category came on top of the list of products. GFPs were more available on e-commerce websites than at supermarkets in two Moroccan cities (p = 0.003). The GFPs are 364% (115–1309%) more expensive than their GCPs counterparts. Also, the authors recorded a significant price difference between GFPs sold in supermarkets and those sold on online.Originality/valueThis study reveals that labeled GFPs are less available and more expensive than their equivalents GCPs in Morocco. This affects GF diet adherence and quality of life of celiac patients. The patients who use GFPs need financial compensation from the national government.

Quality of Life in People with Coeliac Disease: Psychological and Socio- Economic Aspects

2019 ◽  
Vol 19 (2) ◽  
pp. 116-120 ◽  
Author(s):  
Maria Isabel Martínez-Martinez ◽  
Antoni Alegre-Martínez ◽  
Jessica García-Ibánez ◽  
Omar Cauli
Keyword(s):  
Quality Of Life ◽  
Coeliac Disease ◽  
Interpersonal Relationships ◽  
Psychological Effects ◽  
Gluten Free ◽  
Free Products ◽  
Economic Issues ◽  
Education And Care ◽  
Physical Changes

Background and Objective: Coeliac disease (CD) is a chronic autoimmune intestinal disorder characterized by intolerance to gluten, a protein contained in certain cereals. The main physiopathological basis of CD is the progressive destruction of intestinal villi caused by gluten ingestion by genetically-susceptible individuals. Patients who receive a diagnosis of CD must make significant changes to their daily habits and this can affect their quality of life. The objective of this review is to summarize the evidence regarding the economic, physical and social limitations which can affect the quality of life in patients with CD. Results: Different factors such as physical changes, psychological effects, interpersonal relationships, emotions and economic difficulties can affect the quality of life of these patients. Observations suggest that, in general, women with CD experience a greater deterioration in their quality of life than men. Lastly, complications in daily life are also associated with the reduced availability of gluten-free products which also usually cost more than standard products. </P><P> Conclusions: Continuous health education and care regarding socio-economic issues should be continuously developed and provided to people with CD.

Effect of processing techniques on the quality of animal feed

2021 ◽  
pp. 45-58
Author(s):  
Dennis Forte ◽  
Keyword(s):  
Nutritional Value ◽  
Animal Feed ◽  
Mechanical Energy ◽  
Processing Parameters ◽  
Feed Formulation ◽  
Extrusion Processing ◽  
Specific Mechanical Energy ◽  
Processing Techniques

The objective of this chapter is to demonstrate how the manipulation of extrusion processing parameters such as specific mechanical energy (SME) can directly influence the nutritional value of a given formulation component such as starch in a dry animal feed formulation.

scholarly journals The Nutritional Quality of Gluten-Free Products for Children

PEDIATRICS ◽  
2018 ◽  
Vol 142 (2) ◽  
pp. e20180525 ◽  
Author(s):  
Charlene Elliott
Keyword(s):  
Nutritional Quality ◽  
Gluten Free ◽  
Free Products

scholarly journals New Software for Gluten-Free Diet Evaluation and Nutritional Education

Nutrients ◽  
2019 ◽  
Vol 11 (10) ◽  
pp. 2505 ◽  
Author(s):  
Arrate Lasa ◽  
Idoia Larretxi ◽  
Edurne Simón ◽  
Itziar Churruca ◽  
Virginia Navarro ◽  
...  
Keyword(s):  
Life Quality ◽  
Nutritional Composition ◽  
Gluten Free Diet ◽  
Gluten Free ◽  
Nutritional Education ◽  
Macronutrient Composition ◽  
Free Products ◽  
Diet Adherence ◽  
Energy And Nutrient Intake

Following a gluten-free diet (GFD) is the only treatment for celiac disease. This diet must ensure the absence of gluten but also needs to be nutritionally balanced. Dietitians working in this field cannot properly evaluate energy and nutrient intake of celiac people because dietary programs available on the market do not contain the nutritional composition of gluten-free products (GFP). Here we present a new GFD evaluation software that contains more than 700 gluten-free rendered foodstuffs and their macronutrient composition. Apart from diet evaluation and design, the software represents a tool for nutritional education as well, since it shows diet appropriacy and indicates how to promote balanced self-care. Moreover, anthropometric and biochemical data or symptoms presence and diet adherence can be recorded and evaluated. This open free software, can be downloaded in its app format for mobiles and tablets. Software evaluation indicated its correct functionality and the importance of assessing a GFD with GFP instead of with their gluten-containing analogues. Thus, this software represents an essential e-Health tool, not only for proper GFD evaluation, but also for improving life quality of celiac and gluten sensitive people.

Response Surface Analysis for Preparation of Modified Flours using Twin Screw Extrusion Cooking

2014 ◽  
Vol 10 (3) ◽  
pp. 503-510 ◽  
Author(s):  
Gurkirat Kaur ◽  
Savita Sharma ◽  
Baljit Singh
Keyword(s):  
Bulk Density ◽  
Response Surface ◽  
Mechanical Energy ◽  
Rice Flour ◽  
Expansion Ratio ◽  
Twin Screw Extrusion ◽  
Screw Speed ◽  
Twin Screw ◽  
Specific Mechanical Energy ◽  
Feed Moisture

Abstract Rice flour, wheat flour and flour in combination (rice:wheat::50:50) were used to prepare modified flour using co-rotating twin screw extruder. The effects of barrel temperature, feed moisture and screw speed on product responses (specific mechanical energy[SME], expansion ratio and bulk density) were studied using response surface methodology. Extrusion variables were barrel temperature (125, 150 and 175°C), moisture content (14, 16 and 18%) and screw speed (300, 400 and 500 rpm). Expansion ratio was directly affected by barrel temperature, whereas increase in temperature decreased SME and bulk density. Feed moisture had positive effect on bulk density only, i.e. it increased with increase in moisture. Increase in screw speed was directly related to SME and expansion ratio. The higher R2 values showed that the model developed for the response variables appeared adequate for predictive purposes.

scholarly journals Extrusion Conditions and Amylose Content Affect Physicochemical Properties of Extrudates Obtained from Brown Rice Grains

2013 ◽  
Vol 2013 ◽  
pp. 1-8 ◽  
Author(s):  
Rolando José González ◽  
Elena Pastor Cavada ◽  
Javier Vioque Peña ◽  
Roberto Luis Torres ◽  
Dardo Mario De Greef ◽  
...  
Keyword(s):  
Amylose Content ◽  
Mechanical Energy ◽  
Rice Variety ◽  
Brown Rice ◽  
Rice Varieties ◽  
Cereal Products ◽  
Single Screw Extruder ◽  
Cooking Process ◽  
Wide Range ◽  
Specific Mechanical Energy

The utilization of whole grains in food formulations is nowadays recommended. Extrusion cooking allows obtaining precooked cereal products and a wide range of ready-to-eat foods. Two rice varieties having different amylose content (Fortuna 16% and Paso 144, 27%) were extruded using a Brabender single screw extruder. Factorial experimental design was used to study the effects of extrusion temperature (160, 175, and 190°C) and grits moisture content (14%, 16.5%, and 19%) on extrudate properties. Specific mechanical energy consumption (SMEC), radial expansion (E), specific volume (SV), water absorption (WA), and solubility (S) were determined on each extrudate sample. In general, Fortuna variety showed higher values of SMEC andS(703–409 versus 637–407 J/g; 33.0–21.0 versus 20.1–11.0%, resp.) than those of Paso 144; on the contrary SV (8.64–3.47 versus 8.27–4.53 mL/g) and WA tended to be lower (7.7–5.1 versus 8.4–6.6 mL/g). Both varieties showed similar values of expansion rate (3.60–2.18). Physical characteristics depended on extrusion conditions and rice variety used. The degree of cooking reached by Paso rice samples was lower than that obtained for Fortuna. It is suggested that the presence of germ and bran interfered with the cooking process, decreasing friction level and broadening residence time distribution.

Assessment of Price And Nutritional Quality of Gluten-Free Products versus Their Analogues with Gluten Through the Algorithm of The Nutri-Score Front-of-Package Labeling System

2021 ◽  
Author(s):  
Sara de las Heras-Delgado ◽  
Adoración de las Nieves Alías-Guerrero ◽  
Esther Cendra-Duarte ◽  
J Salas-Salvado ◽  
Elisenda Vilchez ◽  
...  
Keyword(s):  
Nutritional Quality ◽  
Gluten Free ◽  
Free Products ◽  
System P ◽  
Package Labeling ◽  
Labeling System ◽  
Nutritional Profiles

Evidence showed that the nutritional quality of gluten-free products (GFPs) was lower than non-GFPs. Our main objective was to compare the nutritional quality, through nutritional profiles of foods underlying Nutri-Score...

scholarly journals Development of a single screw extruder for the production of wood-plastic composite

2020 ◽  
Vol 45 (3) ◽  
pp. 53-69
Author(s):  
Temidayo Omoniyi ◽  
Dare Adesanya
Keyword(s):  
Mechanical Energy ◽  
Helix Angle ◽  
Wood Plastic Composite ◽  
Screw Extruder ◽  
Single Screw ◽  
Shaft Diameter ◽  
Plastic Composite ◽  
Single Screw Extruder ◽  
Maximum Period ◽  
Specific Mechanical Energy

This study was carried out to design, fabricate, assemble and evaluate the performance of a laboratory scale wood-plastic composite (WPC) single screw extruder that can be used for recycling wood and plastic waste materials using locally sourced materials based on availability, strength and cost effectiveness. The extruder is separated into four units; the feeding, conveying, heating and forming unit. The designed parts were; the hopper capacity, the shaft diameter, the screw dimensions (pitch, helix angle and diameter), and the capacity on the conveyor (feed throats, compression and metering units) units. The developed machine was evaluated by using it in extruding low density plastic wastes and gmelina (Gmelina arborea) sawdust. The results showed a hopper capacity of 38.3m3, shaft diameter of 60mm, screw dimensions (diameter=20mm, pitch=50mm, and helix angle = 17.650 ). The performance evaluation of the machine indicated an efficiency of 85% for the machine at an operating speed of 268rpm (4.5rps) with a throughput of 17.55kg/hr during a maximum period of 5 minutes. The mean water absorption (0.45-13.68%) and thickness swelling (0.14 - 0.94%) observed for the composites produced compared favorably with those reported in literature for WPCs recommended for non-structural indoor application purposes. The wood contents and soaking period had effects on the sorption properties and not the effectiveness or ineffectiveness of the machine. The machine conserves cost and energy due to low specific mechanical energy consumption of 191.21kJ/kg.

scholarly journals TECHNOLOGY OF GLUTEN-FREE GINGERBREADS FROMSESAME FLOUR

2021 ◽  
Vol 38 (2) ◽  
pp. 85-93
Author(s):  
MEDVEDIEVA Anzhelika ◽  
ANTONYUK Iryna ◽  
GRABOVSKA Olena
Keyword(s):  
Chemical Composition ◽  
Wheat Flour ◽  
Control Sample ◽  
Rice Flour ◽  
Gluten Free ◽  
Organoleptic Evaluation ◽  
Free Products ◽  
Complete Replacement ◽  
Organoleptic Parameters

Background. Flour confectionery in Ukraine is in high demand, it’s made gluten-free mainly using corn and rice flour, rarely buckwheat. In our opinion, an inte­resting alternative to these types of flour will be to use sesame flour in the recipe and technology of gingerbread products, due to its convenience and unique taste. We have not found any research on the use of sesame flour in the technologies of gingerbread flour confectionery in available sources. The aim of this research is to scientifically substantiate and develop the techno­logy of gluten-free gingerbread with a complete replacement of wheat with sesame flour. Materials and methods. The object of research is the technology of gingerbread using gluten-free finely ground sesame flour. As a control sample, high-grade wheat flour was used for the preparation of children’s gingerbread by custard. The quality of gingerbread is determined according to DSTU 4187:2003 (State Stan­dards of Ukraine). Organoleptic evaluation of the samples was performed on a 5-point scale. The calculation of nutritional value (proteins, lipids, carbohydrates, dietary fiber), and the content of minerals is carried out according to the tables of chemical composition. Results. With the help of test doughs, it was found that in the recipe of children’s gingerbread it is possible to completely replace wheat flour with sesame and "dry perfume" (a mixture of spices) with nutmeg. According to organoleptic parameters of two types of gingerbread from wheat and sesame flour, the latter were less porous, but had a pleasant rich taste of sesame and nutmeg aroma. As a result, the identified shortcomings do not have a significant impact on the overall quality of gluten-free products. The technological scheme of preparation of "Sesame" gingerbreads with the use of sesame flour and nutmeg has been developed. The chemical composition, mineral content and energy value of control and deve­loped gingerbreads were calculated. The latter had better nutritional and biological value. Conclusion. The technology of gingerbread dough and gingerbreads with the use of sesame flour and nutmeg has been developed, which improves the organoleptic and physicochemical parameters of the new "Sesame" gingerbreads, makes their taste more expressive and enriches them with useful microelements. By replacing wheat flour with sesame, the finished products do not contain gluten and can be recommended to certain categories of consumers who suffer from diseases associated with wheat protein intolerance and allergy to it.

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