scholarly journals Extrusion-Cooking Modifies Physicochemical and Nutrition-Related Properties of Wheat Bran

Foods ◽  
2020 ◽  
Vol 9 (6) ◽  
pp. 738 ◽  
Author(s):  
Chiara Roye ◽  
Muriel Henrion ◽  
Hélène Chanvrier ◽  
Karlien De Roeck ◽  
Yamina De Bondt ◽  
...  
Keyword(s):  
Moisture Content ◽  
Wheat Bran ◽  
Mechanical Energy ◽  
Physicochemical Characteristics ◽  
Extrusion Cooking ◽  
Fatty Acid Production ◽  
Phytate Degradation ◽  
Structure Degradation ◽  
Twin Screw ◽  
Specific Mechanical Energy

The potential of extrusion-cooking to change the physicochemical characteristics of wheat bran, increase its nutritional value and decrease its recalcitrance towards fermentation was investigated in this study. The conditions in a twin-screw extruder were varied by changing screw configuration, moisture content and barrel temperature. The former was not previously investigated in studies on bran extrusion. Extrusion-cooking resulted in an increased water-holding capacity and extract viscosity of bran, suggesting shear-induced structure degradation and structure loosening due to steam explosion at the extruder outlet. Modelling showed that the extent of these modifications mainly correlates with the amount of specific mechanical energy (SME) input, which increases with an increasing number of work sections in the screw configuration and a decreasing moisture content and barrel temperature. Extrusion led to solubilisation of arabinoxylan and ferulic acid. Moreover, it led to starch melting and phytate degradation. Upon fermentation of the most modified sample using a human faecal inoculum, small numeric pH decreases and short-chain fatty acid production increases were observed compared to the control bran, while protein fermentation was decreased. Overall, extrusion-cooking can improve the nutrition-related properties of wheat bran, making it an interesting technique for the modification of bran before further use or consumption as an extruded end product.

scholarly journals Changing Wheat Bran Structural Properties by Extrusion-Cooking on a Pilot and Industrial Scale: A Comparative Study

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 472
Author(s):  
Chiara Roye ◽  
Muriel Henrion ◽  
Hélène Chanvrier ◽  
Chrystel Loret ◽  
Roberto King ◽  
...  
Keyword(s):  
Moisture Content ◽  
Wheat Bran ◽  
Mechanical Energy ◽  
Pilot Scale ◽  
Industrial Scale ◽  
Extrusion Cooking ◽  
Double Pass ◽  
Single Pass ◽  
Product Temperature ◽  
Acid Extrusion

Extrusion-cooking can be used to change the techno–functional and nutrition-related properties of wheat bran. In this study, pilot-scale (BC21) and industrial-scale (BC45) twin-screw extrusion-cooking using different types of extrusion (single-pass, double-pass and acid extrusion-cooking) and process parameters (temperature, moisture) were compared for their impact on wheat bran. When applying the same process settings, the higher strong water-binding capacity, extract viscosity and extractability displayed by bran extruded using the industrial set-up reflected a more considerable wheat bran structure degradation compared to pilot-scale extrusion-cooking. This was attributed to the overall higher specific mechanical energy (SME), pressure and product temperature that were reached inside the industrial extruder. When changing the type of extrusion-cooking from single-pass to double-pass and acid extrusion-cooking, wheat bran physicochemical characteristics evolved in the same direction, irrespective of extruder scale. The differences in bran characteristics were, however, smaller on industrial-scale. Results show that the differentiating power of the latter can be increased by decreasing the moisture content and increasing product temperature, beyond what is possible in the pilot-scale extruder. This was confirmed by using a BC72 industrial-scale extruder at low moisture content. In conclusion, the extruder scale mainly determines the SME that can be reached and determines the potential to modify wheat bran.

scholarly journals Development and Characterization of Extrudates Based on Rapeseed and Pea Protein Blends Using High-Moisture Extrusion Cooking

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2397
Author(s):  
Izalin Zahari ◽  
Ferawati Ferawati ◽  
Jeanette K. Purhagen ◽  
Marilyn Rayner ◽  
Cecilia Ahlström ◽  
...  
Keyword(s):  
Moisture Content ◽  
Mechanical Energy ◽  
Processing Parameters ◽  
High Moisture ◽  
Screw Speed ◽  
Rapeseed Protein ◽  
Twin Screw ◽  
Food Applications ◽  
Specific Mechanical Energy ◽  
High Moisture Extrusion

Rapeseed protein is not currently utilized for food applications, although it has excellent physicochemical, functional, and nutritional properties similar to soy protein. Thus, the goal of this study was to create new plant-based extrudates for application as high-moisture meat analogs from a 50:50 blend of rapeseed protein concentrate (RPC) and yellow pea isolate (YPI) using high-moisture-extrusion (HME) cooking with a twin-screw extruder to gain a better understanding of the properties of the protein powders and resulting extrudates. The effects of extrusion processing parameters such as moisture content (60%, 63%, 65%, 70%), screw speed (500, 700, and 900 rpm), and a barrel temperature profile of 40–80–130–150 °C on the extrudates’ characteristics were studied. When compared to the effect of varying screw speeds, targeted moisture content had a larger impact on textural characteristics. The extrudates had a greater hardness at the same moisture content when the screw speed was reduced. The specific mechanical energy (SME) increased as the screw speed increased, while increased moisture content resulted in a small reduction in SME. The lightness (L*) of most samples was found to increase as the target moisture content increased from 60% to 70%. The RPC:YPI blend was equivalent to proteins produced from other sources and comparable to the FAO/WHO standard requirements.

scholarly journals Energy Consumption and Process Efficiency as Affected by Extrusion-Cooking Conditions and Recipe Formulation During the Production of Gluten-Free Rice-Legumes Products

2017 ◽  
Vol 21 (1) ◽  
pp. 39-46 ◽  
Author(s):  
Abdallah Bouasla ◽  
Agnieszka Wójtowicz ◽  
Stanisław Juśko ◽  
Mohammed Nasreddine Zidoune
Keyword(s):  
Energy Consumption ◽  
Moisture Content ◽  
Raw Materials ◽  
Mechanical Energy ◽  
Process Efficiency ◽  
Extrusion Cooking ◽  
Gluten Free ◽  
Screw Speed ◽  
Specific Mechanical Energy ◽  
Cooking Conditions

Abstract The objective of the study was to determine the effect of extrusioncooking conditions (moisture content and screw speed) and recipe formulation on process efficiency and energy consumption during the extrusion-cooking of gluten-free rice-legumes products, shaped for spaghetti-type pasta. Process efficiency (Q) was determined through measurement of the pasta weight and energy consumption was determined using specific mechanical energy consumption (SME). According to the obtained results, screw speed had a great significant impact on Q and SME values which increased as screw speed increased. Moisture content of raw materials had also a significant effect on Q and SME mainly at low screw speed applied. The process efficiency increased with the increase of raw materials moisture content while reverse observations were noted for the energy consumption. On the contrary, variations of recipe formulations did not affect the measured parameters.

Comparison of the Effects of Extrusion Cooking on Some Cereal Starches

2010 ◽  
Vol 6 (3) ◽  
Author(s):  
Mahsa Majzoobi ◽  
Asgar Farahnaky
Keyword(s):  
Cold Water ◽  
Mechanical Energy ◽  
Extrusion Cooking ◽  
X Ray Diffraction ◽  
Twin Screw ◽  
Water Feed ◽  
Specific Mechanical Energy ◽  
Water Viscosity ◽  
Rice Samples ◽  
Diffraction Patterns

The physicochemical properties of extruded starches from wheat, maize and rice were compared. These samples were extruded with a twin-screw extruder at varying water feed rates of 1.78, 1.25, 0.70, 0.35 and zero kg/h. The expansion of the samples (producing puffed products in all cases) increased with increasing the specific mechanical energy (SME). However maize flour produced the most expanded product, whilst rice samples produced the least expanded one. The cold-water viscosity of the samples at 25.0°C measured by the RVA were different; for wheat samples it decreased with increasing the SME input, for rice samples it showed a reverse relationship with the SME and for maize samples it was rising at lower SME inputs and then falling at higher SMEs. The x-ray diffraction patterns of extruded starches changed from the “A-pattern" to “V"- and “E"- patterns. Determination of the apparent sedimentation coefficients at a constant concentration (s* value) of amylose and amylopectin of the samples showed that degradation of mainly amylopectin could occur during extrusion cooking. Differences in composition and molecular structure of these samples along with the breakdown of amylopectin may be the key factors in explaining the different physicochemical behaviors of these samples.

scholarly journals Development of African Locust Bean (Parkia Biglobosa) Depulping Machine

2020 ◽  
Vol 5 (10) ◽  
pp. 1174-1178
Author(s):  
W. A. Akinfiresoye ◽  
A. A. Akintade ◽  
S. A. Fasoyin
Keyword(s):  
Moisture Content ◽  
Mechanical Energy ◽  
Water Reservoir ◽  
Machine Performance ◽  
Specific Mechanical Energy ◽  
Ondo State ◽  
Locust Bean ◽  
African Locust Bean ◽  
Machine Speed ◽  
The Cost

The traditional method of using hands to depulp African Locust Bean (ALB) inside a flowing river led to the conception and development of a simple operated 3 kg capacity ALB depulping machine at the Farm Power and Machinery Workshop of Agricultural and Bio-Environmental Engineering, Rufus Giwa Polytechnic, Owo, Ondo State, Nigeria. The depulping machine has the hopper, the depulping unit which has the shaft carrying paddles to beat off the seed from the pulp, the frame, the water reservoir to aid the process and 2.2 kW power unit. ALB of moisture contents 60%, 71% and 78% were depulp at machine speed of 173 rpm. The time taken for each operation to be completed was taken. It was discovered that the machine performance in terms of efficiency and throughput increases as the moisture content of the ALB increases while the specific mechanical energy decreases as the moisture content increases. At moisture content of 78%, the efficiency of the depulping machine was 83%, the throughput was about 236 kg/h and the specific mechanical energy was 122.32 KG/KJ. The cost of the machine was Seventy Eight Thousand Naira (NGN 78,000:00). It is recommended for small and medium ALB farmers.

scholarly journals Process Efficiency and Energy Consumption During the Extrusion of Potato and Multigrain Formulations

2018 ◽  
Vol 22 (2) ◽  
pp. 49-57 ◽  
Author(s):  
Arkadiusz Matysiak ◽  
Agnieszka Wójtowicz ◽  
Tomasz Oniszczuk
Keyword(s):  
Energy Consumption ◽  
Moisture Content ◽  
Energy Demand ◽  
Rotation Speed ◽  
Raw Materials ◽  
Mechanical Energy ◽  
Extrusion Process ◽  
Raw Material ◽  
Process Efficiency ◽  
Specific Mechanical Energy

AbstractThe aim of the research was to determine the effect of extrusion conditions (various moisture content of raw materials and screw rotation speed), as well as the effect of recipe composition on the process efficiency and the energy consumption during treatment of potato and multigrain products. The efficiency of the extrusion process (Q) was determined by the mass of the product obtained at a given time for all prepared raw material mixtures and the process parameters used, while the specific mechanical energy demand was determined using the SME index. The obtained results allow to conclude that the level of raw materials moisture content had a greater impact on the efficiency and energy consumption of the extrusion process than the variable screw speed during the treatment. The efficiency of the process increased with the increasing moisture of the tested compositions, while a decrease in the requirements of SME was observed. The use of differentiated raw material compositions also influenced the Q and SME values determined during the tests.

Near-Infrared Spectroscopic Measurements of Structural Changes in Starch-Containing Extruded Products

1996 ◽  
Vol 50 (9) ◽  
pp. 1134-1139 ◽  
Author(s):  
S. Millar ◽  
P. Robert ◽  
M. F. Devaux ◽  
R. C. E. Guy ◽  
P. Maris
Keyword(s):  
Structural Changes ◽  
Near Infrared ◽  
Mechanical Energy ◽  
Principal Component ◽  
Physical Structure ◽  
Extrusion Cooking ◽  
Absorption Bands ◽  
Energy Inputs ◽  
Specific Mechanical Energy ◽  
Extruded Products

Near-infrared spectroscopy was evaluated as a means of following physical and chemical changes in starch during the extrusion cooking of wheat flour under the Measurements and Testing Program of the European Commission. With the use of principal component (PC) and canonical correlation (CC) analyses, samples could be classified according to the severity of the extrusion cooking conditions. An interpretation of the spectra showed that the different processing conditions modified the physical structure of the starch molecules. At low values of specific mechanical energy inputs, starch was partially crystalline and the near-infrared spectra exhibited characteristic absorption bands at about 1428, 1520, and 1587 nm. As the energy inputs increased, causing a change to molten starch, the intensity of the bands at 1520 and 1587 nm decreased, with a shift of the 1428-nm absorption band towards longer wavelengths also being observed. The changes that occurred were thought to be due to a disruption of the intra- and intermolecular hydrogen bonding of the starch. At the higher levels of specific mechanical energy inputs, the starch molecules underwent further structural modification, resulting in their partial degradation.

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.

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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