scholarly journals Gluten-Free Breadmaking with Extruded Whole-Grain Andean Maize Flours

2021 ◽  
Vol 8 (1) ◽  
pp. 5
Author(s):  
Rita M. Miranda ◽  
Argentina A. Amaya ◽  
Manuel O. Lobo ◽  
Norma C. Sammán
Keyword(s):  
Orthogonal Design ◽  
Textural Properties ◽  
Soluble Carbohydrates ◽  
Gluten Free ◽  
Whole Grain ◽  
Screw Extruder ◽  
Single Screw Extruder ◽  
Extruded Products ◽  
Low Degrees ◽  
The Relationship

Andean maize can be safely used in gluten-free bread formulation. Extrusion is a technology capable of promoting changes in the techno-functional properties of gluten-free flours, modifying their breadmaking properties. The objective of this study was to evaluate the effect of extrusion on the physical and physicochemical properties of Andean maize whole-grain flours (bolita race) and to determine the relationship between the changes to the textural properties of gluten-free dough and bread with the addition of extruded flours. The Andean maize whole-grain flours were extruded in a single-screw extruder. The moisture, temperature and screw speed were varied through an incomplete orthogonal design. The expansion degree of extruded products, the total soluble carbohydrates, and the gelatinization degree of the flours varied mainly with moisture and temperature extrusion. Flours with high, medium, and low degrees of gelatinization treatments were added at 20 % to native flours to make gluten-free dough and bread. The dough made with the addition of extruded flours increased their firmness and adhesiveness in relation to the control made with native flour alone. Bread made with extruded flours generally increased their hardness, gumminess, chewiness, and cohesiveness. Springiness only increased under conditions of high and low degrees of gelatinization. The dough made with extruded flour at the extruded condition of 100 °C-25%H-120 rpm, with the lowest degree of gelatinization, were the least firm and adhesive, which could lead to better dough machinability. Additionally, the bread made with this flour presented high cohesiveness and springiness.

scholarly journals Relationship of Compositional, Mechanical, and Textural Properties of Gluten-Free Pasta Using Different Quinoa (Chenopodium quinoa) Varieties

Foods ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1849
Author(s):  
Jose Martin Ramos-Diaz ◽  
Tatjana Kince ◽  
Martins Sabovics ◽  
Göker Gürbüz ◽  
Asta Rauma ◽  
...  
Keyword(s):  
Structural Damage ◽  
Chenopodium Quinoa ◽  
Textural Properties ◽  
Developed Countries ◽  
Processed Foods ◽  
Gluten Free ◽  
Initial Stability ◽  
Relationship Of ◽  
The Impact ◽  
The Relationship

Quinoa epitomizes the drive for healthier foods with ethnic concepts in developed countries, particularly among millennials. As a result, the popularity of quinoa as a gluten-free alternative has steadily grown over the last 20 years. Despite this, little is known about the impact of specific varieties on processed foods. The purpose of this study was to examine the impact of quinoa varieties (variety and content) on the mechanical and textural properties of buckwheat-based extruded pasta (spaghetti). Peruvian native (var. rosada taraco, kuchivila, negra collana, and mistura) and Latvian-grown (var. titicaca) varieties were independently incorporated to pasta between 5 and 20% (w/w). Pasta containing 20% quinoa var. negra collana, which presented the largest content of fiber and lowest content of saponin, was strongly associated to structural resilience (i.e., cohesiveness, firmness). Conversely, pasta containing 20% quinoa var. Titicaca appeared structurally weak (i.e., smooth). The addition of saponin-containing varieties to pasta (20%), such as rosada taraco and mistura, resulted in resilient structures with little effect on taste (incl. bitterness). Despite initial stability, pasta containing 20% quinoa var. kuchivila suffered heavy structural damage. In conclusion, the relationship of compositional, mechanical, and textural properties of pasta was strongly variety-dependent.

scholarly journals Optimisation of extrusion variables for the production of corn snack products enriched with defatted hemp cake

2017 ◽  
Vol 35 (No. 6) ◽  
pp. 507-516 ◽  
Author(s):  
Jozinović Antun ◽  
Ačkar Đurđica ◽  
Jokić Stela ◽  
Babić Jurislav ◽  
Balentić Jelena Panak ◽  
...  
Keyword(s):  
Physical Properties ◽  
Colour Change ◽  
Extrusion Process ◽  
Expansion Ratio ◽  
Process Conditions ◽  
Supercritical Co2 Extraction ◽  
Screw Extruder ◽  
Single Screw Extruder ◽  
Extruded Products ◽  
Snack Products

The effects of defatted hemp cake added to corn grits (at ratios of 0, 5, and 10% DM), the moisture content of the mixtures (15, 20, and 25%) and the temperature in the extruder ejection zone (150, 165, and 180°C) on the physical properties of extruded products have been investigated. Statistical optimization of investigated extrusion conditions using the response surface methodology was performed. The hemp cake was completely defatted by means of a supercritical CO2 extraction. The extrusion was performed on a laboratory single screw extruder and regulated by the following parameters: temperature in the dosing and compression zone (120 and 150°C), screw compression ratio (4 : 1), round die (4 mm). The change of extrusion process conditions significantly affected the physical properties of produced snacks. The expansion ratio ranged between 1.38 and 3.11, bulk density between 0.14 and 0.49 g/cm3, hardness between 18.15 and 70.62 N, fracturability from 3.65 to 10.38 mm, and the total colour change between 3.25 and 24.73.

scholarly journals Nutritional, physical and sensory properties of extruded products from high-amylose corn grits

2017 ◽  
pp. 846
Author(s):  
Linsan Liu ◽  
Silu Li ◽  
Yuyue Zhong ◽  
Yibo Li ◽  
Jianzhou Qu ◽  
...  
Keyword(s):  
Resistant Starch ◽  
Water Solubility ◽  
Absorption Index ◽  
Sensory Properties ◽  
Radial Expansion ◽  
Screw Extruder ◽  
Single Screw ◽  
Single Screw Extruder ◽  
Extruded Products ◽  
High Amylose

To investigate the applicability of high-amylose corn grits (HACG) to the process for extruded products, a single screw extruder was used to produce extrudates under feed rate of 220 g/min, barrel temperature of 120°C, and screw rotational speed of 150 rpm. The nutritional, physical and sensory properties were investigated in the HACG extrudate and normal corn grits (NCG) extrudate acting as control. The results indicated that the HACG extrudate had higher (P≤ 0.05) protein (7.07%), fiber (5.41%), lipid (1.48%), ash (0.76%), resistant starch (2.89%), zein (4.65%), calcium (22.34 mg/kg), magnesium (718.63 mg/kg), iron (19.47 mg/kg), zinc (22.73 mg/kg) contents and 16 of 17 types of amino acids compared to the NCG extrudate. In regards to physical properties, the bulk density (BD), radial expansion index (REI) and water solubility index (WSI) values of the HACG extrudate, which were 57.94 mg/ml, 45.47 and 43.25, respectively, were significantly lower (P≤ 0.05) than those of the NCG extrudate. However, the HACG extrudate had a higher special length (SL), indicating a higher axial expansion, water absorption index (WAI), frangibility and cohesiveness (7.34 cm/g, 3.69, 68.79 and 0.32, respectively), and a more sponge-like structure. A sensory analysis indicated that the HACG extrudate had higher values for frangibility, cohesiveness, chewiness and overall taste with a lower coarseness and adhesiveness (to teeth).

Determination of the phase structure of polymerblends by electron microscopy

1978 ◽  
Vol 36 (1) ◽  
pp. 492-493
Author(s):  
Dr. G. Kaemof
Keyword(s):  
Screw Extruder ◽  
Electron Microscopic ◽  
Thin Sections ◽  
Single Screw Extruder ◽  
Transmission Electron ◽  
The Matrix ◽  
Twin Screw ◽  
Special Case ◽  
Microscopic Investigations

A mixture of polycarbonate (PC) and styrene-acrylonitrile-copolymer (SAN) represents a very good example for the efficiency of electron microscopic investigations concerning the determination of optimum production procedures for high grade product properties.The following parameters have been varied:components of charge (PC : SAN 50 : 50, 60 : 40, 70 : 30), kind of compounding machine (single screw extruder, twin screw extruder, discontinuous kneader), mass-temperature (lowest and highest possible temperature).The transmission electron microscopic investigations (TEM) were carried out on ultra thin sections, the PC-phase of which was selectively etched by triethylamine.The phase transition (matrix to disperse phase) does not occur - as might be expected - at a PC to SAN ratio of 50 : 50, but at a ratio of 65 : 35. Our results show that the matrix is preferably formed by the components with the lower melting viscosity (in this special case SAN), even at concentrations of less than 50 %.

scholarly journals Cross-Sectional Associations between Mothers and Children’s Breakfast Routine—The Feel4Diabetes-Study

Nutrients ◽  
2021 ◽  
Vol 13 (3) ◽  
pp. 720
Author(s):  
Natalia Giménez-Legarre ◽  
Alba M. Santaliestra-Pasías ◽  
Greet Cardon ◽  
Rurik Imre ◽  
Violeta Iotova ◽  
...  
Keyword(s):  
Dairy Products ◽  
Analysis Of Covariance ◽  
Food Groups ◽  
Whole Grain ◽  
Cross Sectional ◽  
Cereal Products ◽  
Breakfast Consumption ◽  
Mothers And Children ◽  
Relationship Of ◽  
The Relationship

Positive influences of family members have been associated with a high probability of children’s daily breakfast consumption. Therefore, the aim of this study was to scrutinize the association of breakfast routines between mothers and their children. The baseline data of the Feel4Diabetes-study was obtained in 9760 children (49.05% boys)–mother pairs in six European countries. A parental self-reported questionnaire gauging the frequency of breakfast consumption and of breakfast´ foods and beverages consumption was used. Agreement in routines of mothers and their children’s breakfast consumption was analyzed in sex-specific crosstabs. The relationship of breakfast routine and food groups’ consumption between mothers and their children was assessed with analysis of covariance. The highest proportion of children who always consumed breakfast were those whose mothers always consumed it. Children consuming breakfast regularly had a higher intake of milk or unsweetened dairy products and all kind of cereal products (low fiber and whole-grain) than occasional breakfast consumers (p < 0.05). The strong similarity between mothers and children suggests a transfer of breakfast routine from mothers to their children, as a high proportion of children who usually consume breakfast were from mothers also consuming breakfast. All breakfast foods and beverages consumption frequencies were similar between children and their mothers.

scholarly journals Effect of sucrose replacement and resistant starch addition on textural properties of gluten-free doughs and biscuits

2021 ◽  
Vol 247 (3) ◽  
pp. 707-718
Author(s):  
Maria Di Cairano ◽  
Marisa Carmela Caruso ◽  
Fernanda Galgano ◽  
Fabio Favati ◽  
Ndy Ekere ◽  
...  
Keyword(s):  
Physical Properties ◽  
Resistant Starch ◽  
Textural Properties ◽  
Gluten Free ◽  
Negative Effect ◽  
Banana Flour ◽  
Green Banana

AbstractThere is a need to develop low-sugar healthy products. The aim of this research was to evaluate the effect of maltitol and inulin as sucrose replacement alongside resistant starch (RS) and green banana flour (GBF) on the texture and physical properties of gluten-free doughs and biscuits formulated with buckwheat, sorghum and lentil flours. These properties are important to predict the dough workability, how easy the biscuits could be mass-produced and determine consumers’ acceptability. Results showed that partial and complete substitution of sucrose could be achieved and appropriate concentration of resistant starch or green banana flour contributed to better dough and biscuit texture. RS content showed the biggest influence on dough stickiness and biscuit hardness and could be used to correct the negative effect of sucrose replacement and to maximise both the dough processability and biscuit acceptability.

Production and Characterization of Porous Starch Granule and Poly(butylene adipate-co-terephthalate) Blend as a Bio-Composite

2012 ◽  
Vol 550-553 ◽  
pp. 1513-1521
Author(s):  
Sirirat Thothong ◽  
Klanarong Sriroth ◽  
Rattana Tantatherdtam ◽  
Amnat Jarerat
Keyword(s):  
Starch Granule ◽  
Rice Starch ◽  
Starch Granules ◽  
Screw Extruder ◽  
Elongation At Break ◽  
Single Screw ◽  
Single Screw Extruder ◽  
Scanning Electron ◽  
Granular Starch

To improve the miscibility of native rice starch granules and poly(butylene adipate-co-terephthalate)(PBAT), rice starch was hydrolyzed by a mixture of α-amylase and amyloglucosidase. The obtained porous rice granular starch was then mechanically blended with PBAT by single screw extruder. Many pits and holes on the surface of starch granules were observed by scanning electron microscopy (SEM). The rough surface of the rice starch granules improved the compatibility of the polymers in the blends, which consequently increased the tensile strength and the elongation at break. In addition, SEM also revealed that the porous granules were homogeneously distributed in the polymer matrix with no appearance of gaps.

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