Bulk Densities of Cookies Undergoing Commercial Baking Processes

Hwang, Michael P.; Yakawa, Kan-Ichi Ha

doi:10.1111/j.1365-2621.1980.tb06563.x

Cited by 90 publications

(53 citation statements)

References 4 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The bulk densities of the starch foams were measured using a wooden box of 2.84 × 10 −2 m 3 volume (1 ft × 1 ft × 1 ft) to minimize wall effects. The unit densities of the foams were determined by a glass bead displacement method 14 with modifi cations. 15 The glass beads used for volume displacement had a diameter of 1.0-1.05 mm.…”

Section: Methodsmentioning

confidence: 99%

Extrusion of starch‐based loose‐fill packaging foams: effects of temperature, moisture and talc on physical properties

et al. 2008

View full text Add to dashboard Cite

Starch-based loose-fi ll packaging foams were made in a single-screw laboratoryscale extruder. Corn starch was blended with polystyrene in the ratio of 70 : 30 and extruded into foams using talc and polycarbonate as additives. Extrusions were carried out at moisture contents of 16, 18 and 20% (dry basis), and at barrel temperatures of 140 and 160ºC. The infl uences of extrusion temperature, moisture content of starch, talc and polycarbonate on the radial expansion and other selected physical properties of starch foams were investigated. The effects of moisture and talc contents on the radial expansion of foams were found to be critical, while the role of temperature was close to signifi cant. The expansion ratio increased when the moisture content was increased from 16 to 18%, and then decreased when moisture content was increased to 20%. In general, the expansion ratios of foams were higher at 160ºC as compared to 140ºC. Although polycarbonate mixed well with the starchpolystyrene melt, it was not effective as a structural and anti-shrinking agent, and it did not contribute to the radial expansion. In general, the bulk densities and unit densities of the starch foams decreased as the moisture content and extrusion temperature increased. Scanning electron microscope images showed that the addition of talc yielded foams with smaller-sized cells, with less expansion of the foam melt, and thus a higher density. X-ray diffractograms revealed that the crystallinity of starch foams increased post-extrusion, and there was adequate dispersion of the starch and polystyrene polymers to make the foam water-resistant.

show abstract

Section: Methodsmentioning

confidence: 99%

Extrusion of starch‐based loose‐fill packaging foams: effects of temperature, moisture and talc on physical properties

et al. 2008

View full text Add to dashboard Cite

show abstract

“…The glass bead displacement method (Ali et al, 1996;Hwang and Yakawa , 2010) was used to determine the BD of the extruded samples. Glass beads with a diameter ranging from 0.6 to 0.8 mm (Shili Abrasive Industry Co., Guangzhou Province, China) were used as the displacement medium to measure the volume of the extruded hollow cylinders.…”

Section: Physical Properties Of the Extrudate Bulk Density (Bd)mentioning

confidence: 99%

Nutritional, physical and sensory properties of extruded products from high-amylose corn grits

Liu

Zhong

et al. 2017

Emir J Food Agric

View full text Add to dashboard Cite

To investigate the applicability of high-amylose corn grits (HACG) to the process for extruded products, a single screw extruder was used to produce extrudates under feed rate of 220 g/min, barrel temperature of 120°C, and screw rotational speed of 150 rpm. The nutritional, physical and sensory properties were investigated in the HACG extrudate and normal corn grits (NCG) extrudate acting as control. The results indicated that the HACG extrudate had higher (P≤ 0.05) protein (7.07%), fiber (5.41%), lipid (1.48%), ash (0.76%), resistant starch (2.89%), zein (4.65%), calcium (22.34 mg/kg), magnesium (718.63 mg/kg), iron (19.47 mg/kg), zinc (22.73 mg/kg) contents and 16 of 17 types of amino acids compared to the NCG extrudate. In regards to physical properties, the bulk density (BD), radial expansion index (REI) and water solubility index (WSI) values of the HACG extrudate, which were 57.94 mg/ml, 45.47 and 43.25, respectively, were significantly lower (P≤ 0.05) than those of the NCG extrudate. However, the HACG extrudate had a higher special length (SL), indicating a higher axial expansion, water absorption index (WAI), frangibility and cohesiveness (7.34 cm/g, 3.69, 68.79 and 0.32, respectively), and a more sponge-like structure. A sensory analysis indicated that the HACG extrudate had higher values for frangibility, cohesiveness, chewiness and overall taste with a lower coarseness and adhesiveness (to teeth).

show abstract

“…Esse método foi selecionado por apresentarse mais adequado ao produto a ser analisado, ainda que o deslocamento de sementes (alpiste, painço) seja o método mais comumente empregado. O deslocamento de sementes, entretanto, pode gerar resultados cuja reprodutibilidade é baixa [16]. O resultado da expansão foi expresso em volume específico, em mL/g [3,4].…”

Section: -Caracterização Físico-químicaunclassified

Características físico-químicas de amidos modificados de grau alimentício comercializados no Brasil

Silva¹,

Takizawa²,

Pedroso³

et al. 2006

Ciênc. Tecnol. Aliment.

View full text Add to dashboard Cite

Bulk Densities of Cookies Undergoing Commercial Baking Processes

Cited by 90 publications

References 4 publications

Extrusion of starch‐based loose‐fill packaging foams: effects of temperature, moisture and talc on physical properties

Extrusion of starch‐based loose‐fill packaging foams: effects of temperature, moisture and talc on physical properties

Nutritional, physical and sensory properties of extruded products from high-amylose corn grits

Características físico-químicas de amidos modificados de grau alimentício comercializados no Brasil

Contact Info

Product

Resources

About