An experimental study of twin-screw extrusion-cooking of maize grits

Fletcher, SI; Richmond, Peter; Smith, Andrew C.

doi:10.1016/0260-8774(85)90009-3

Cited by 125 publications

(110 citation statements)

References 6 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The increase in BD due to higher FMC may be because of reduction in elasticity of dough and lower expansion (Ding et al 2006). At comparatively higher temperatures melt viscosity get reduced hence bubble walls become too thin to contain the vapor pressure, resulting in more bubble fracture, thus increasing rate of collapse and overall expansion decreased, which is sufficient enough to favor the quadratic effect on BD (Fletcher et al 1985).…”

Section: Effect Of Extrusion Cooking On Bulk Density Of Extrudatesmentioning

confidence: 90%

Optimization of process parameters for extrusion cooking of low amylose rice flour blended with seeded banana and carambola pomace for development of minerals and fiber rich breakfast cereal

2015

View full text Add to dashboard Cite

The low-amylose rice flour, seeded banana (Musa balbisiana, ABB) and carambola (Averrhoa carambola L.) pomace blends were extruded to prepare ready to eat breakfast cereal in a single-screw extruder. Response surface methodology using a central composite design was used to evaluate effect of independent variables, namely blend ratio (80:10:10 -60:30:10 of low-amylose rice flour, seeded banana and carambola pomace), screw speed (200 -400 rpm), barrel temperature (90 -130°C) and feed moisture content (9 -21 g/100 g, wet basis) on product responses. Quadratic polynomial equations were also obtained by multiple regression analysis. The predicted models were adequate based on lack-of-fit test and coefficient of determination obtained. The feed moisture content had critical effect on all response variables. The compromised optimal conditions obtained by numerical integration for development of extrudates were: screw speed of 350 rpm, barrel temperature of 120°C, feed moisture content of 12 g/100 g and 65:25:10 of blend ratio of feed. In the optimized condition low-amylose rice blend is found to have better physicochemical properties (water absorption index of 481.79 g/100 g; water solubility index of 44.13 g/100 g) and dietary fiber content of 21.35 g/100 g respectively. The developed breakfast cereal showed considerable amount of minerals (Mg and K) and overall acceptability was found to be 7.8.

show abstract

Section: Effect Of Extrusion Cooking On Bulk Density Of Extrudatesmentioning

confidence: 90%

Optimization of process parameters for extrusion cooking of low amylose rice flour blended with seeded banana and carambola pomace for development of minerals and fiber rich breakfast cereal

2015

View full text Add to dashboard Cite

show abstract

“…The interaction effect of screw speed and temperature (P<0.05) was observed. An increase in the barrel temperature and screw speed might increase the degree of superheating of water in the extruder thus enhancing bubble formation and also a decrease in melt viscosity (Fletcher et al 1985;Lawton et al 1985). Bulk density values decreased when the extrusion temperature and the screw speed increased due to starch gelatinization (Hagenimana et al 2006;Case et al 1992).…”

Section: Bulk Density (Bd)mentioning

confidence: 99%

“…Generally maize (Zea mays) and rice (Oryza sativa) are widely used to formulate expanded products (Anton et al 2009;Ding et al 2006;Perez et al 2006;Fletcher 1985). Kodo millet is a potential raw material, owing to its starch content; which is also cost effective (hardy crop demanding less resource), moreover, it is nutritionally superior compared to major cereals.…”

Section: Introductionmentioning

confidence: 99%

Twin screw extrusion of kodo millet-chickpea blend: process parameter optimization, physico-chemical and functional properties

2012

View full text Add to dashboard Cite

Kodo millet-chickpea flour blend (70:30) was explored for development of directly expanded snack by twin-screw extrusion. Effect of process parameters like temperature (80-150°C), screw speed (250-300 rpm) and feeder speed (15-30 rpm) on physical properties (expansion ratio, bulk density, hardness, crispiness) of extrudates were investigated and optimized using response surface methodology. Desirable crispy extrudates were obtained at higher screw speed 293 rpm, lower feeder speed 19 rpm, and medium to high temperature of 123°C. Effect of extreme and intermediate process conditions on functional, proximate quality and colour of the extrudates were also evaluated.

show abstract

“…Feed moisture has been found to be the main factor affecting extrudate density and expansion [15,[25][26][27]. With an increased feed moisture content during extrusion due to plasticization of the melt may reduce the elasticity of the dough.…”

Section: Bulk Densitymentioning

confidence: 99%

“…The increase in temperature from 140 to 150°C decreased the bulk density from 0.85 to 0.25 g/cm 3 , whereas increase of pomace level increased the bulk density from 0.325 to 0.95 g/cm 3 . The highest BD 1.18 g/cm 3 was found at 140°C and 10% pomace.Feed moisture has been found to be the main factor affecting extrudate density and expansion [15,[25][26][27]. With an increased feed moisture content during extrusion due to plasticization of the melt may reduce the elasticity of the dough.…”

mentioning

confidence: 99%

Extrusion Cooking Technology: An Advance Skill for Manufacturing of Extrudate Food Products

Tiwari¹

2018

Extrusion of Metals, Polymers and Food Products

View full text Add to dashboard Cite

The snack industry is one of the fastest growing food sectors and is an important contributor within the global convenience food market. Nowadays snacks and convenience foods are also consumed regularly in India. Properly designed convenience foods can make an important contribution to nutrition in Indian societies where social changes are altering traditional patterns of food preparation. Extrusion cooking as a popular means of preparing snack foods based on cereals and plant protein foodstuff has elicited considerable interest and attention over the past 30 years. Several studies on the extrusion of cereals and pulses, using various proportions, have been conducted because blends of cereals and pulses produce protein enriched products. Based on dough's functional properties like WAI, WSI, ER and BD, the extruded products can be classified into different group as per particular application. Therefore, this chapter is dealt with the effect of extrusion processing on product parameters, and nutritional and anti-nutritional properties of extruded product.Keywords: extrusion processing, direct expanded snack, single screw extruder, twin-screw extruder Food extrusion processingExtrusion process is an efficient continuous process, which uniquely combines several unit operations viz.: mixing, shearing, heating, pumping, forming, and sizing. Food extruders are classified thermally as forming or cooking and geometrically as single or twin screws. Single screw forming extruders are used to manufacture pasta, processed meats, and fillings. Single screw cooking extruder (SSCE) are used to produce dry and semi moist pet foods, expanded snacks, breakfast cereals, puddings, soup and drink bases, gelatinized © 2018 The Author(s). Licensee InTech. This chapter is distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/3.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. starch and texturized vegetable proteins. Twin-screw extruder applications include most SSCE products and chocolate coatings, candies, gums, enzyme modification process, etc.[1]. A food extruder is a high temperature short time bioreactor that transforms a variety of raw material/ingredients into finished product. Extrusion processing is a continuous process. The extruded products are sterile and because of complete starch gelatinization, veryExtrusion cooking is used for processing of starchy as well as materials since a long time. As extrusion processing is a thermally efficient process, it offers many advantages in processing of high protein based products like soy or legumes etc. Due to high temperature short time cooking of soy-cereal blend, the antinutritional factors are effectively destroyed without damage to nutritional quality of raw material [3]. Equipment and processing steps in making a direct expanded productThere are different processing steps involved for production of direct expanded snacks (Figure 1). Mixe...

show abstract

An experimental study of twin-screw extrusion-cooking of maize grits

Cited by 125 publications

References 6 publications

Optimization of process parameters for extrusion cooking of low amylose rice flour blended with seeded banana and carambola pomace for development of minerals and fiber rich breakfast cereal

Optimization of process parameters for extrusion cooking of low amylose rice flour blended with seeded banana and carambola pomace for development of minerals and fiber rich breakfast cereal

Twin screw extrusion of kodo millet-chickpea blend: process parameter optimization, physico-chemical and functional properties

Extrusion Cooking Technology: An Advance Skill for Manufacturing of Extrudate Food Products

Contact Info

Product

Resources

About