Behaviour of gelatinisation and viscosity in soy-sweet potato mixtures by single screw extrusion: A response surface analysis

Iwe, M.O.; Wolters, I.; Gort, Gerrit; Stolp, W.; Zuilichem, D.J. van

doi:10.1016/s0260-8774(98)00126-5

Cited by 26 publications

(22 citation statements)

References 13 publications

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“…A dramatic reduction in viscosity of the extruded samples in comparison with unextruded mixtures was observed as already reported for extruded products (Iwe et al . 1998).…”

Section: Resultssupporting

confidence: 86%

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Gelatinization and Viscosity Behavior of Single-Screw Extruded African Breadfruit (Treculia Africana) Mixtures

Nwabueze¹

2006

J Food Processing Preservation

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Mixtures of African breadfruit (Treculia africana), corn and soybean were extruded in a single‐screw extruder. Feed composition (fc), feed moisture (fm) and screw speed (ss) were three process variables investigated at five level conditions. The fc was at 40:5:55, 55:5:40, 70:5:25, 85:5:10 and 100:0:0% (breadfruit, corn and soybean, respectively), fm was at 15, 18, 21, 24 and 27% while ss was at 100, 120, 140, 160 and 180 rpm level conditions using a second‐order response surface composite design. Process variable conditions that did not completely gelatinize the blends were further studied for proximate composition, energy demand and levels of gelatinization and viscosity. Crude protein significantly (P ≤ 0.05) increased from 17.52% in the control (100% breadfruit) to 34.14% in the mixture containing 40% of breadfruit. Carbohydrate reduced significantly (P ≤ 0.05) from 63.18% in the control to 40.41% in the mixture. Pellets were obtained at 15% fm while strands were produced at 21%, irrespective of other variables. The unextruded control showed an increasingly higher starch viscosity, ranging from 350 BU at peak to 365 BU on cooling to 52C than the mixtures. Soy addition increased gelatinization temperatures from 77.30 to 87.90C and from 68.80 to 78.90C in unextruded and extruded samples, respectively. Gelatinization and viscosity behavior of extrudates was most influenced at 100 rpm except where minimum fm was replicated. Specific mechanical energy for extrudate transformation ranged from 167 to 241 KJ/Kg in the mixtures while the changes in expansion ratio were not significant (P > 0.05).

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“…A dramatic reduction in viscosity of the extruded samples in comparison with unextruded mixtures was observed as already reported for extruded products (Iwe et al . 1998).…”

Section: Resultssupporting

confidence: 86%

“…Extrusion cooking produced extrudates with a range of gelatinization and viscosity behavior. In the presence of heat, water affects the hydrogen bonds between the polysaccharide chains in the granule structure, and the starch granules undergo gelatinization and disintegration (Iwe et al . 1998).…”

Section: Resultsmentioning

confidence: 99%

Gelatinization and Viscosity Behavior of Single-Screw Extruded African Breadfruit (Treculia Africana) Mixtures

Nwabueze¹

2006

J Food Processing Preservation

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“…Aunque estos valores son similares con los obtenidos, parecen también contradictorios, pero esto se justifica porque existen muchas variedades de batata clasificadas según el color, gran variedad de amarillas y rojas de diferentes formas y composiciones (Arrieta y Gutiérrez, 1995) que dependen de las condiciones bajo las que se cultive . Los porcentajes de carbohidratos también se encuentran cerca del rango definido para las batatas reportado por Iwe et al (1998) entre 80 y 90 %. Albán y Cadavid (2006) reportaron los rangos de porcentaje de composición para la batata; en ellos se indica que los valores de almidón se encuentran entre 30 y 80 %, las proteínas entre 1.2 y 10.0 % y las cenizas entre 0.6 y 4.5 % y los resultados obtenidos en este estudio se encuentran dentro de los valores esperados.…”

Section: Materiales Y Métodosunclassified

Efecto del Recubrimiento Comestible en las Propiedades de Trozos de Batata (Ipomoea Batatas Lam) Fritos por Inmersión: Parte 1: Textura

González¹,

Alvis²,

Arrázola³

2015

Inf. tecnol.

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ResumenEn este estudio se caracterizaron las variedades de batata roja y amarilla cultivadas en el departamento de Córdoba. La caracterización bromatológica consistió en la medida del contenido de humedad, grasa, proteína, ceniza, fibra, azúcares reductores y carbohidratos totales. La batata roja, por su menor contenido de azúcares reductores, fue seleccionada para un estudio sobre freído por inmersión. Para evaluar la textura de los trozos de batata fritos se midió la fuerza de corte y se realizó un análisis de perfil de textura utilizando un texturómetro TA.XTPlus. El recubrimiento utilizado fue carboximetilcelulosa y las temperaturas de fritura fueron de 150, 170 y 190 ºC. Estas no afectaron significativamente a las variables de textura como dureza, adhesividad, elasticidad, gomosidad y masticabilidad, pero si afectaron la cohesividad del producto. La fuerza de corte del producto sólo se vio afectada por el uso del recubrimiento. Palabras clave: batata, fritura, caracterización bromatológica, textura, carboximetilcelulosa Effect of Edible Coating on the Properties of Sweet Potato Slices (Ipomoea Batatas Lam) Cooked by Deep-Fat Frying. Part 1: Texture AbstractIn this study varieties of red and yellow sweet potatoes grown in the department of Córdoba were characterized. Bromatological characterization consists in measuring the content of moisture, fat, protein, ash, fiber, reducing sugars and total carbohydrates. Red sweet potatoes, for their lower content of reducing sugars, were selected for a study of deep fat frying. To evaluate the texture of fried potato chips the cutting force was measured and texture profile analysis was performed using a TA.XTplus texturometer. The edible coating used was carboxymethylcellulose and the frying temperatures were 150, 170 and 190°C. These temperatures did not have significant effect on the texture variables such as hardness, adhesiveness, springiness, gumminess and chewiness, but they affected cohesiveness of the product. The cutting force of the product was affected only by the use of the coating.

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“…The extruded samples were dried according to Iwe et al (1999), coarsely ground in a high speed laboratory blender (Waring Commercial Heavy Duty Blender, New Hartford, Conn. U.S.A.), milled in a domestic blender (Martex, Dawan) and passed through a 300 um sieve. The viscosity of the melts was determined with Capillary Viscometer Method, AOAC (1995) using Equation 1.…”

Section: Data Collectionmentioning

confidence: 99%

Extrusion cooking on pasting properties and relative viscosity of selected starch crops

F.¹,

OGUNLOWO²,

HUAN³

2015

Afr. J. Agric. Res.

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Rheological properties of food are very important indicators of the quality and texture of food products.In this study, the relative viscosity and pasting characteristics (cold and hot paste viscosity) of extrudates from a locally developed extruder (L/D 12:1, CR 4.4:1, 4 KW) were determined. The extrudates were processed from the flour and starch of cassava and maize and wheat flour. Stepwise regression and other follow up tests were employed to a factorial experiment in completely randomized design. Relative viscosity increased positively with duration of operation for cassava products and negatively for cereal products. For Hot Paste Viscosities (HPV) and Cold Paste Viscosities (CPV) however, both products decreased negatively with extrusion. The most stable of the products is Cassava Starch at 40% moisture content. Also, retrogradation decreased with increasing extrusion time and moisture content. The equations relating the various dependent and independent variables were established to predict the quality of the products. Quadratic coefficients fitted the extrusion data very well than linear models.

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Behaviour of gelatinisation and viscosity in soy-sweet potato mixtures by single screw extrusion: A response surface analysis

Cited by 26 publications

References 13 publications

Gelatinization and Viscosity Behavior of Single-Screw Extruded African Breadfruit (Treculia Africana) Mixtures

Gelatinization and Viscosity Behavior of Single-Screw Extruded African Breadfruit (Treculia Africana) Mixtures

Efecto del Recubrimiento Comestible en las Propiedades de Trozos de Batata (Ipomoea Batatas Lam) Fritos por Inmersión: Parte 1: Textura

Extrusion cooking on pasting properties and relative viscosity of selected starch crops

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