Effects of Extrusion Conditions on Physicochemical Properties of Finger Millet (Gramineae Setaria)

In this study, the effects of different extrusion parameters (extrusion temperature: 100, 130, and 160 °C; moisture content: 22%, 26%, and 30%; screw speed: 180 rpm, 270 rpm, and 360 rpm) on physicochemical properties of finger millet were reviewed. High extrusion temperature produced extrudates with high radial expansion index (REI) and starch digestibility and low bulk density (BD). High moisture content and low screw speed increased BD and total starch content (TSC) while decreasing REI and water solubility index (WSI). WSI and starch digestibility first increased and then decreased with increase in extrusion temperature and moisture content, which reached a maximum at 130 °C nd 26%, respectively. However, water absorption index (WAI) was affected by the interactions among various conditions. The extrudates were darker and yellower than native millet. Based on these extrusion conditions, various millet and millet-based products can be produced.

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Process Optimization of Finger Millet Incorporated Extrudates

Himalayan Journal of Science and Technology ◽

10.3126/hijost.v4i0.33870 ◽

2020 ◽

pp. 60-67

Author(s):

Yadav KC ◽

Ranjit Rajbanshi ◽

Prabesh Bhattarai ◽

Pramesh K. Dhungana ◽

Dilip Subba

Keyword(s):

Water Absorption ◽

Finger Millet ◽

Water Solubility ◽

Absorption Index ◽

Extrusion Temperature ◽

Starch Digestibility ◽

Screw Speed ◽

Feed Composition ◽

Optimization Study ◽

Feed Moisture

The effects of incorporation of finger millet (Eleusine coracana L.) flour and extrusion conditions on physico-chemical characteristics of corn grit- rice grit-chickpea flour blend expanded extrudates were studied. Response surface methodology was used to study the effects of level of incorporation of millet flour in feed composition (5 to 25 %), feed moisture (12-16%), screw speed (1000-1400 rpm) and extrusion temperature (80–120°C). Single screw extruder was used for the experiments. The level of millet flour incorporation had significant effect on water solubility index (p<0.05), water absorption index (p<0.05) and starch digestibility (p<0.001). Feed moisture had significant effect on water solubility index (p<0.001) and water absorption index (p<0.05). Extrusion temperature had significant effect on water solubility index (p<0.001), water absorption index (p<0.05) and starch digestibility (p<0.05). Screw speed had significant effect on water solubility index (p<0.001) and water absorption index (p<0.05). Numerical optimization study predicted 106.8 °C of extrusion temperature, 1253 rpm of screw speed, 12.67 % of feed moisture, and 22.8 % of millet flour as optimum conditions to produce acceptable extrudates from the feed composite containing millet flour.

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The Experimental Research about the Influence of High Moisture Extrusion on Texture of Product

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.188.246 ◽

2011 ◽

Vol 188 ◽

pp. 246-249 ◽

Cited By ~ 2

Author(s):

P.L. Sun ◽

Z.L. Sun ◽

F.G. Jia ◽

Y. Sun ◽

Y. Cao

Keyword(s):

Moisture Content ◽

Soybean Protein ◽

Protein Isolate ◽

Extrusion Temperature ◽

High Moisture ◽

Screw Speed ◽

Soybean Protein Isolate ◽

System Parameters ◽

Extrusion Technology ◽

High Moisture Extrusion

The high-emulation meat with 60% ~ 80% moisture content made use of high humidity extrusion technology. The effect of extrusion system parameters (extrusion temperature, screw rpm , moisture content and soybean protein isolate content) on product texture was studied. Results showed that: protein isolate content had the largest impact on elastic and hardness of the product. And screw speed mainly affected the chew of product. With the increasing of protein isolate content, hardness and elastic decreased and flexibility increased first and then decreased. Hardness and chewiness of product decreased with the increasing of moisture content. With the increasing of extrusion temperature, hardness decreased, flexibility increased first and then decreased, and chewiness decreased. Elastic increased and chewiness decreased with the increasing of screw speed.

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Physicochemical Properties of Quinoa Extrudates

Food Science and Technology International ◽

10.1177/1082013203009002006 ◽

2003 ◽

Vol 9 (2) ◽

pp. 101-114 ◽

Cited By ~ 72

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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Effects of soy flour types and extrusion-cooking conditions on physicochemical, microstructural and sensory characteristics of puffed rice snack base

International Journal of Food Engineering ◽

10.1515/ijfe-2019-0157 ◽

2021 ◽

Vol 0 (0) ◽

Author(s):

Ok-Ja Choi ◽

Chang-Cheng Zhao ◽

Kashif Ameer ◽

Jong-Bang Eun

Keyword(s):

Moisture Content ◽

Physicochemical Properties ◽

Water Solubility ◽

Breaking Strength ◽

Soy Flour ◽

Extrusion Cooking ◽

Screw Speed ◽

Feed Moisture ◽

Puffed Rice ◽

Cooking Conditions

Abstract The physicochemical properties of puffed rice snack base (PRSB) prepared via extrusion cooking under various feed moisture contents and screw speeds were investigated. The moisture content, screw speed, and soy flour type significantly (p < 0.05) affected the physicochemical properties of PRSB viz; size, density, porosity, color, breaking strength, crystallinity, water absorption index (WAI) and water solubility index (WSI). While, a slight effect on pasting properties was observed between PRSB added with defatted and full-fat soy flour, respectively. Soy flour lipids significantly (p < 0.05) influenced extrusion cooking conditions especially at high screw speed and feed moisture content. The result revealed that extrusion cooking with addition of full-fatty soy flour can be exploited as a viable method to produce PRS with a high expansion ratio and low breaking strength at recommended extrusion conditions of feed moisture content of 19 % and screw speed of 300 rpm.

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

10.31219/osf.io/ta8hv ◽

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.

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PERBEDAAN KARAKTERISTIK KIMIA DAN DAYA CERNA PATI TEPUNG JAGUNG DAN TEPUNG KECAMBAH JAGUNG (Zea mays L.)

Jurnal Ilmu dan Teknologi Pangan (ITEPA) ◽

10.24843/itepa.2018.v07.i01.p05 ◽

2018 ◽

Vol 7 (1) ◽

pp. 43

Author(s):

Willem Kurniawan Lombu ◽

Ni Wayan Wisaniyasa ◽

AAI. Sri Wiadnyani

Keyword(s):

Zea Mays ◽

Chemical Composition ◽

Moisture Content ◽

Zea Mays L ◽

Starch Content ◽

Fat Content ◽

Ash Content ◽

Starch Digestibility ◽

Corn Flour ◽

The Difference

This study aims to determine the difference of characteristic and starch digestibility of germinated and ungerminated flour. This study used randomized complete design (RCD) three repeated. The corn germinated for 36 hours. Corn germinated flour and ungerminated flour were evaluated directly of the chemical composition of the flour content, moisture content, ash content, protein, fat, carbohydrates, fiber, starch content and starch digestibility. The results showed the corn germinated flour has increased of moisture content from 9.66% into 10.38%, increased of protein into 7.22% into 8.45%, increased of fiber content from 2.28% into 2.79% and increased of starch digestibility from 57.04% into 62.43%. While were the decreased fat content from 5.17% into 4.76%, decreased of carbohydrate from 75.41% into 73.89% and decreased of starch content from 76.10% into 69.40%. The treatmented has no effect for the flour content decreased from 41.40% into 40.36% and ash content decreased from 2.52% into 2.51%. Germinated increased starch digestibility and changed the character of corn flour.

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Development and Characterization of Extruded Product Using Carrot Pomace and Rice Flour

International Journal of Food Engineering ◽

10.2202/1556-3758.1824 ◽

2010 ◽

Vol 6 (3) ◽

Cited By ~ 19

Author(s):

Navneet Kumar ◽

B. C. Sarkar ◽

Harish Kumar Sharma

Keyword(s):

Moisture Content ◽

Water Absorption ◽

Bulk Density ◽

Water Solubility ◽

Rice Flour ◽

Absorption Index ◽

Lateral Expansion ◽

Screw Speed ◽

Sensory Score ◽

Die Temperature

Dehydrated carrot pomace was added in different proportions (10-30%) to rice flour. The formulation was extruded at different moisture content (17-21%), screw speed (270-310 rpm) and die temperature (110-130°C). The experimental combinations were decided based on central composite rotatable design for four variables at five levels of each variable. The lateral expansion, bulk density, water absorption index, water solubility index, hardness and sensory characteristics were measured as responses. Significant regression models were established with the coefficient of determination, R² greater than 0.70. The results indicated that pomace proportion, screw speed and temperature significantly influenced (P<0.10) lateral expansion; moisture content and screw speed for bulk density; pomace proportion and temperature for water absorption index and water solubility index, pomace proportion, screw speed and temperature for hardness and screw speed for sensory score. The compromised optimum condition obtained by numerical integration for development of extrudates were: carrot pomace of 11.75% in rice flour, moisture content 19.92%, screw speed 249.1 rpm and die temperature 114.3°C. Sensory evaluation revealed that carrot pomace could be incorporated into ready-to-eat expanded products upto the level of 11.75%.

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Physicochemical properties of extrudates from white yam and bambara nut blends

International Agrophysics ◽

10.2478/v10247-012-0069-8 ◽

2013 ◽

Vol 27 (1) ◽

pp. 69-74 ◽

Cited By ~ 1

Author(s):

O.B. Oluwole ◽

A.A. Olapade ◽

S.O. Awonorin ◽

F.O. Henshaw

Keyword(s):

Moisture Content ◽

Physicochemical Properties ◽

Bulk Density ◽

Expansion Ratio ◽

Inhibition Activity ◽

Screw Speed ◽

Trypsin Inhibition ◽

White Yam ◽

Density Values ◽

Feed Moisture

Abstract This study was conducted to investigate effects of extrusion conditions on physicochemical properties of blend of yam and bambara nut flours. A blend of white yam grit (750 μm) and Bambara nut flour (500 μm) in a ratio of 4:1, respectively was extrusion cooked at varying screw speeds 50-70 r.p.m., feed moisture 12.5-17.5% (dry basis) and barrel temperatures 130-150°C. The extrusion variables employed included barrel temperature, screw speed, and feed moisture content, while the physicochemical properties of the extrudates investigated were the expansion ratio, bulk density, and trypsin inhibition activity. The results revealed that all the extrusion variables had significant effects (p<0.05) on the product properties considered in this study. The expansion ratio values ranged 1.55-2.06, bulk density values ranged 0.76-0.94 g cm-3, while trypsin inhibition activities were 1.01-8.08 mg 100 g-1 sample.

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Effect of wheat flour with different quality in the process of making flour products

International Journal of Metrology and Quality Engineering ◽

10.1051/ijmqe/2020005 ◽

2020 ◽

Vol 11 ◽

pp. 6

Author(s):

Ang Zhang

Keyword(s):

Water Absorption ◽

Wheat Flour ◽

Water Solubility ◽

Starch Content ◽

Expansion Rate ◽

Radial Expansion ◽

Gluten Content ◽

Gluten Index ◽

Total Starch

All kinds of flour products which are made of wheat flour have already become the staple food on people's dining table. With the improvement of living standard, the quality requirements for the flour products have gradually improved. In addition to the production technique, the quality of wheat flour as the raw material is also very important for the quality of flour products. This paper briefly introduced wheat flour and two main components that affected its quality: starch and protein. Then, the related quality of starch and protein and the quality of corresponding flour products were tested for five kinds of wheat flour. The experimental results showed that the quality indexes of five kinds of wheat flour were obviously different and representative. The regression analysis on the quality data of wheat flour and flour products showed that the water absorption of flour decreased with the increase of total starch content, dry gluten content and gluten index, the water solubility of flour decreased with the increase of total starch content and gluten index and increased with the increase of ratio of amylose to amylopectin, and the radial expansion rate of the flour products decreased with the increase of wet gluten content. To sum up, the quality of wheat flour will affect the water absorption, water solubility and radial expansion rate of flour products in the production process.

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