scholarly journals Effect of Die Configuration on the Physico-Chemical Properties, Anti-Nutritional Compounds, and Sensory Features of Legume-Based Extruded Snacks

Foods ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 3015
Author(s):  
Michela Costantini ◽  
Martins Sabovics ◽  
Ruta Galoburda ◽  
Tatjana Kince ◽  
Evita Straumite ◽  
...  
Keyword(s):  
Cross Sections ◽  
Water Solubility ◽  
Chemical Properties ◽  
Expansion Ratio ◽  
Cooking Process ◽  
Physico Chemical ◽  
Sensory Features ◽  
Lentil Flour ◽  
Nutritional Compounds ◽  
Extruded Products

Legumes are not valued by all consumers, mostly due to the prolonged soaking and cooking process they require. This problem could be solved by preparing legume-based ready-to-eat snacks. In this study, the effect of two different dies (circular and star-shaped, with cross-sections of 19.6 and 35.9 mm2, respectively) on the physico-chemical properties, anti-nutritional compounds, and sensory features of extruded breakfast snacks was determined. Extruded products were obtained from 100% legume flours of red lentil, faba bean, brown pea, and common bean. The extrusion-cooking conditions were 2.5 g/s feed rate; 160 ± 1 °C die temperature; 16 ± 1 g/100 g feed moisture, and 230 rpm screw speed. Star-shaped extrudates showed a lower expansion ratio, degree of starch gelatinization, and water solubility index, as well as higher bulk density, hardness, crunchiness, and lightness (L*) values. The oligosaccharides showed non univocal variations by changing the die, whereas phytates did not vary at all. The extrudates from lentil flour (richer in fiber) were the least preferred by sensory panelists, due to their hard texture. However, the spherical extrudates were preferred over the star-shaped product. These results emphasize the possibility of improving the physico-chemical and sensory properties of legume extrudates by selecting a proper die.

scholarly journals Physico-chemical properties of extruded aquafeed pellets containing black soldier fly (Hermetia illucens) larvae and adult cricket (Acheta domesticus) meals

2018 ◽  
Vol 4 (1) ◽  
pp. 19-30 ◽  
Author(s):  
F.G. Irungu ◽  
C.M. Mutungi ◽  
A.K. Faraj ◽  
H. Affognon ◽  
N. Kibet ◽  
...  
Keyword(s):  
Moisture Content ◽  
Water Absorption ◽  
Bulk Density ◽  
Water Solubility ◽  
Chemical Properties ◽  
Expansion Ratio ◽  
Acheta Domesticus ◽  
Fish Feed ◽  
Black Soldier Fly ◽  
Physico Chemical

Fish farming is faced with the challenge of high cost of feeds because of the cost of high quality protein needed for formulation of the feeds. Thus, there is urgent need for alternative protein sources. The effects of substituting freshwater shrimp meal (FWSM) with black soldier fly larvae meal (BSFM) or adult cricket meal (ACM) on physico-chemical properties of hot-extruded fish feed pellets were investigated. The FWSM protein in a 26 g/100 g protein fish feed formulation was substituted at 0, 25, 50 and 75%, and moisture content of the formulated blends adjusted to 10, 20 or 30 g/100 g prior to extrusion. Floatability, expansion rate, bulk density, durability index, water absorption index, water solubility index, and water stability of extruded pellets were determined. Sinking velocity and the total suspended and dissolved solids in water were determined for the optimal pellets. Pellet floatability was not influenced by the type of insect meal but the interaction between level of inclusion and moisture content of the feed at extrusion. Pellets with high floatability >90% were produced from all feed blends at 30 g/100 g moisture content. Expansion ratio, was not influenced by type of insect meal or the level of inclusion but by the moisture content whereby feed blends extruded at 30 g/100 g moisture gave pellets with high expansion ratio ~60%. Bulk density was influenced by the interaction of the three factors. Pellet durability and water absorption indices were not influenced by the investigated factors or their interactions. Processed pellets were generally highly durable (99%) out of water, but the stability in water was significantly influenced by the interaction of type of insect meal level of inclusion and moisture content at extrusion. Water solubility increased with increasing extrusion moisture. Overall, it was possible to process good quality extruded pellets with 75% BSFM or 75% ACM at 30 g/100 g feed moisture.

scholarly journals Effects of extrusion operating conditions and blend proportion on the physicochemical and sensory properties of teff-rice blend extruded products

Food Research ◽  
2021 ◽  
Vol 5 (2) ◽  
pp. 173-183
Author(s):  
M. Minweyelet ◽  
W.K. Solomon ◽  
G. Bultosa
Keyword(s):  
Moisture Content ◽  
Water Solubility ◽  
Chemical Properties ◽  
Operating Conditions ◽  
Blend Ratio ◽  
Overall Acceptability ◽  
Physico Chemical ◽  
Extruded Product ◽  
Feed Moisture ◽  
Extruded Products

The effects of extrusion conditions, teff-to-rice blend ratio (25-100%), feed moisture content (21-25%) and barrel temperature (130- 150°C) on the physico-chemical properties and the sensory attributes of extruded product from teff-rice blend was investigated. The physico-chemical properties (specific length, bulk density, expansion, water absorption index (WAI), water solubility index (WSI) and hardness), and sensory acceptability (flavor, color, texture and overall acceptability) were significantly (p<0.05) influenced by the extrusion conditions. Increasing barrel temperature resulted in higher expansion, lower density, reduced hardness and higher WAI, and WSI. Increase in the proportion of teff resulted in increased density, hardness, and WSI whereas increase in teff proportion brought about a decrease in expansion and WAI. Increasing feed moisture content resulted in higher density, lower expansion, higher WAI, lower WSI, higher hardness and lower crispness. The sensory scores reduced with increase in the proportion teff. The numerical optimization revealed that the optimal extrusion conditions for the best result were extrusion temperature of 150°C, feed moisture content of 21.2% and blending ratio of 40% teff with a desirability value of 0.901. The graphical optimization revealed that the best results were found between 140 to 150°C, 21 to 22% feed moisture and 25 to 46% of teff proportion.

scholarly journals Estimation of the retention behaviour of s-triazine derivatives applying multiple regression analysis of selected molecular descriptors

2013 ◽  
pp. 229-237 ◽  
Author(s):  
Lidija Jevric ◽  
Sanja Podunavac-Kuzmanovic ◽  
Strahinja Kovacevic ◽  
Natasa Kalajdzija ◽  
Bratislav Jovanovic
Keyword(s):  
Dissociation Constant ◽  
Water Solubility ◽  
Molecular Descriptors ◽  
Chemical Properties ◽  
Log P ◽  
Retention Factors ◽  
Solute Retention ◽  
Physico Chemical ◽  
Hydrophilic Lipophilic Balance ◽  
Triazine Derivatives

The estimation of retention factors by correlation equations with physico-chemical properties can be of great helpl in chromatographic studies. The retention factors were experimentally measured by RP-HPTLC on impregnated silica gel with paraffin oil using two-component solvent systems. The relationships between solute retention and modifier concentration were described by Snyder?s linear equation. A quantitative structure-retention relationship was developed for a series of s-triazine compounds by the multiple linear regression (MLR) analysis. The MLR procedure was used to model the relationships between the molecular descriptors and retention of s-triazine derivatives. The physicochemical molecular descriptors were calculated from the optimized structures. The physico-chemical properties were the lipophilicity (log P), connectivity indices (?), total energy (Et), water solubility (log W), dissociation constant (pKa), molar refractivity (MR), and Gibbs energy (GibbsE) of s-triazines. A high agreement between the experimental and predicted retention parameters was obtained when the dissociation constant and the hydrophilic-lipophilic balance were used as the molecular descriptors. The empirical equations may be successfully used for the prediction of the various chromatographic characteristics of substances, with a similar chemical structure.

Encapsulation of Vitamin E in Glassy Carbohydrates by Extrusion

2013 ◽  
Vol 842 ◽  
pp. 95-99 ◽  
Author(s):  
Da Wei Chang ◽  
Xiao Ming Zhang ◽  
Jin Moon Kim
Keyword(s):  
Glass Transition ◽  
Transition Temperature ◽  
Vitamin E ◽  
Elevated Temperatures ◽  
Chemical Properties ◽  
Retention Rates ◽  
Modified Starch ◽  
Feed Material ◽  
Physico Chemical ◽  
Extruded Products

Vitamin E (VE) was encapsulated in glassy carbohydrates by extrusion. Four typical formulations were prepared in order to have 5% and 8% VE added to each 20% and 30% modified starch containing feed material, all four formulations contained soya lecithin at 1% level as an emulsifier. The physico-chemical properties of glassy extruded products were investigated. The results showed that the VE retention rates were above 93%, meanwhile the VE oil was dispersed uniformly throughout the carbohydrate mass after extrusion. There was a slight loss for VE during the storage. The glass transition temperature (Tg) of the extrudates were above 30°C and Tg could be a good predictor of caking properties at elevated temperatures.

Hygroscopicity of organic compounds as a function of organic functionality, water solubility, molecular weight and organic oxidation level

2021 ◽  
Author(s):  
shuang han ◽  
Juan Hong ◽  
Qingwei Luo ◽  
Hanbing Xu ◽  
Haobo Tan ◽  
...  
Keyword(s):  
Molecular Weight ◽  
Functional Groups ◽  
Organic Compounds ◽  
Water Solubility ◽  
Chemical Properties ◽  
Hygroscopic Properties ◽  
Physico Chemical ◽  
Model Predictions ◽  
Hygroscopic Behavior ◽  
Molecular Compounds

&lt;p&gt;Hygroscopic properties of 23 organic compounds with different physico-chemical properties including carboxylic acids, amino acids, sugars and sugar alcohols were measured using a Hygroscopicity Tandem Differential Mobility Analyzer (HTDMA). We converted our experimental GF data of organics at 90% RH to &amp;#954; to facilitate the comparison and we find that organic compounds with different molecular functionality present quite different hygroscopicity. Compounds with extra functional groups usually show higher hygroscopicity compared to their parental molecular compounds. Moreover, some compounds share the same molecular structure or functionality but vary differently in hygroscopicity. In general, the hygroscopicity of organics increase with functional groups in the following order: (-CH3/-NH2) &lt; (-OH) &lt; (-COOH/C=C/C=O). For highly soluble organics, the hygroscopicity decreases with molecular weight; while for slightly soluble organics which are not fully dissolved in aerosol droplets, their hygroscopicity can be divided into two categories. One is non-hygroscopic compounds, which may not fully deliquesce in the aerosol droplets. The other is moderate hygroscopic compounds, of which the hygroscopicity is mainly limited by their water solubility. Moreover, the hygroscopicity of organic compounds generally increased linearly with O:C ratios, although some of them have the same O:C ratio of but with different hygroscopicity. The experimental determined hygroscopicity are also compared with model predictions using the Extended Aerosol Inorganics Model (E-AIM) and the UManSysProp at 10-90% RH. Both models poorly represent the hygroscopic behavior of some organics, which may due to that the phase transition and intermolecular interactions are not considered in the simulations.&lt;/p&gt;

Plutonium speciation affected by environmental bacteria

2005 ◽  
Vol 93 (11) ◽  
Author(s):  
Mary P. Neu ◽  
Gary A. Icopini ◽  
Hakim Boukhalfa
Keyword(s):  
Metal Binding ◽  
Cell Metabolism ◽  
Chemical Properties ◽  
Essential Elements ◽  
Bacterial Membranes ◽  
Physico Chemical ◽  
Environmental Bacteria ◽  
Redox Agents ◽  
Extruded Products ◽  
Extracellular Structures

SummaryPlutonium has no known biological utility, yet it has the potential to interact with bacterial cellular and extracellular structures that contain metal-binding groups, to interfere with the uptake and utilization of essential elements, and to alter cell metabolism. These interactions can transform plutonium from its most common forms, solid, mineral-adsorbed, or colloidal Pu(IV), to a variety of biogeochemical species that have much different physico-chemical properties. Organic acids that are extruded products of cell metabolism can solubilize plutonium and then enhance its environmental mobility, or in some cases facilitate plutonium transfer into cells. Phosphate- and carboxylate-rich polymers associated with cell walls can bind plutonium to form mobile biocolloids or Pu-laden biofilm/mineral solids. Bacterial membranes, proteins or redox agents can produce strongly reducing electrochemical zones and generate molecular Pu(III/IV) species or oxide particles. Alternatively, they can oxidize plutonium to form soluble Pu(V) or Pu(VI) complexes. This paper reviews research on plutonium-bacteria interactions and closely related studies on the biotransformation of uranium and other metals.

Optimization of meat slices from buffalo veal and chevon

2020 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Pradeep Kumar Singh ◽  
Satyavir Singh Ahlawat ◽  
Diwakar Prakash Sharma ◽  
Gauri Jairath ◽  
Ashok Kumar Pathera ◽  
...  
Keyword(s):  
Particle Size ◽  
Profile Analysis ◽  
Chemical Properties ◽  
Processing Parameters ◽  
Fat Content ◽  
Content Type ◽  
Texture Profile ◽  
Physico Chemical ◽  
Sensory Features ◽  
The Comparative Study

Purpose The purpose of this study was to optimize meat slices for processing attributes to produce better sensory features in developed products from buffalo veal and chevon. The processing parameters such as meat particle size, fat content and binding ability without chopping were the subject of this study. Design/methodology/approach The study involved three experiments where the particle size, fat content and tumbling time were optimized for optimum binding and improvement in different sensory attributes of product followed by physico-chemical analysis. Findings The sensory scores clearly indicated that meat slices prepared from 3 mm meat particle size, 10% fat content and 1 h tumbling time were having best sensory features. The selected product was analyzed for different physico-chemical properties. Emulsion stability and cooking yield revealed significantly (p = 0.01) higher values of 91.6% and 89.7%, respectively, in buffalo veal than in values of 87.6% and 84.9%, respectively, in the chevon product. Similarly the results showed that buffalo veal slices had significantly (p = 0.01) higher (17.4%) protein than the chevon (15.2%), whereas chevon slices had significantly (p = 0.01) higher (10.3%) fat content. The texture profile analysis indicated that cohesiveness (p = 0.01) and chewiness (p = 0.05) were significantly higher in chevon product than in buffalo veal. Originality/value The study was conducted to explore the buffalo veal as a potential source of quality meat, as majority of buffalo meat produced in India from spent animals have compromised quality attributes. The comparison was done with chevon, the most popular red meat in the country for the comparative study.

scholarly journals Curcumin-Functionalized Gelatin Films: Antioxidant Materials with Modulated Physico-Chemical Properties

Polymers ◽  
2021 ◽  
Vol 13 (11) ◽  
pp. 1824
Author(s):  
Katia Rubini ◽  
Elisa Boanini ◽  
Silvia Parmeggiani ◽  
Adriana Bigi
Keyword(s):  
Water Solubility ◽  
Radical Scavenging Activity ◽  
Antioxidant Properties ◽  
Crosslinking Agent ◽  
Radical Scavenging ◽  
Chemical Properties ◽  
Mechanical Tests ◽  
Scanning Calorimetry ◽  
Gelatin Films ◽  
Physico Chemical

In this paper we used curcumin as a functionalizing agent of gelatin films with the aim to get antioxidant materials with modulated physico-chemical properties. To this aim, we prepared gelatin films at different contents of curcumin up to about 1.2 wt%. The as-prepared films, as well as glutaraldehyde crosslinked films, were submitted to several tests: swelling, water solubility, differential scanning calorimetry, X-ray diffraction, mechanical tests and curcumin release. The radical scavenging activity of the as-prepared films is similar to that of free curcumin, indicating remarkable antioxidant properties. All the other tested properties vary as a function of curcumin content and/or the presence of the crosslinking agent. In particular, the films exhibit sustained curcumin release in different solvents. Thanks to its biocompatibility, biodegradability and lack of antigenicity, gelatin uses span from food processing to packaging and biomaterials. It follows that the modulated properties exhibited by the functionalized materials developed in this work can be usefully employed in different application fields.

scholarly journals Synthesis and Characterization of Transparent Biodegradable Chitosan: Exopolysaccharide Composite Films Plasticized by Bio-Derived 1,3-Propanediol

2021 ◽  
Vol 2 (1) ◽  
pp. 49-62
Author(s):  
Narisetty Vivek ◽  
Nishant Gopalan ◽  
Satyajit Das ◽  
Keerthi Sasikumar ◽  
Raveendran Sindhu ◽  
...  
Keyword(s):  
Crude Glycerol ◽  
Water Solubility ◽  
Moisture Absorption ◽  
Antioxidant Properties ◽  
Composite Films ◽  
Chemical Properties ◽  
Physico Chemical ◽  
Anti Oxidant ◽  
The Fourier Transform

In this study, chitosan-based composite films blended with a dextran like exopolysaccharide derived from lactic acid bacteria were prepared using the solvent casting method. Later, these composite films were plasticized with 1,3-propanediol (1,3-PDO) produced biologically using biodiesel derived crude glycerol. Further, their physical properties, such as tensile strength, water vapor barrier, thermal behavior, and antioxidant properties, were tested. In comparison to the control chitosan-exopolysaccharide films, 1,3-PDO plasticized films increased tensile strengths (20.08 vs. 43.33 MPa) with an elongation percentage (%E) of 20.73, which was two times more than the control films. As a polymer composite, the Fourier transform infrared (FTIR) spectrum displayed the characteristic peaks at 1000 cm−1, 1500 cm−1, and 3000–3500 cm−1 to describe the functional groups related to chitosan, exopolysaccharide, and 1,3-PDOThe thermogravimetric analysis displayed a significant three-step degradation at 100–105 °C, 250–400 °C, and 600 °C, where 100% of the films were degraded. The plasticized films were observed to have enhanced water solubility (51%) and rate of moisture absorption (193%). The plasticized films displayed enhanced physico-chemical properties, anti-oxidant properties, and were100% biodegradable.

scholarly journals Application of extrusion-cooking technology in hatchery waste management

2020 ◽  
Vol 15 (1) ◽  
pp. 572-579
Author(s):  
Aldona Sobota ◽  
Piotr Zarzycki ◽  
Anna Wirkijowska ◽  
Zbigniew Rzedzicki ◽  
Agnieszka Pawlas
Keyword(s):  
Water Solubility ◽  
Mineral Elements ◽  
Expansion Ratio ◽  
Extrusion Cooking ◽  
Screw Extruder ◽  
Total Dietary Fiber ◽  
Cooking Process ◽  
Durability Index ◽  
Sodium Magnesium ◽  
Twin Screw

AbstractThe purpose of the present study was to examine the extrusion-cooking process of cereal blends with addition of hatchery waste (HW). The effect of HW addition on the physical properties and chemical composition of the extrudates was examined. The share of the HW in blends with corn meal was variable in the range of 5–30%. The study was conducted using a counter-rotating twin-screw extruder (L:D ratio 12:1, screw speed 75 rpm, die diameters 3 mm × 6 mm, profile of barrel temperature 120/140/180/180/130°C, and material moisture 28%). Increase in the content of the HW from 5 to 30% reduced the expansion ratio, pellet durability index, water absorption index, and water solubility index of the extrudates. The microstructure of the extrudates with HW addition is non-homogeneous; the areas with densely packed and adherent granules, interwoven with fibrous structures, can be observed. Increase in the share of HW leads to a lowering of the levels of crude fiber and total dietary fiber in the extrudates. Moreover, a significant increase in the content of protein, crude fat, and mineral elements such as calcium, sodium, magnesium, and iron was observed.

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