Chemical and nutritional changes in foods during extrusion

Camire, Mary Ellen; Camire, A. L.; Krumhar, Kim

doi:10.1080/10408399009527513

Cited by 474 publications

(369 citation statements)

References 83 publications

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“…The WSI depends on the intensity and type of reactions that occur during extrusion, influencing the amount of soluble molecules. In addition to starch gelatinization, which results in the release of amylose and amylopectin, dextrinisation process and other reactions that lead to the formation of low molecular weight compounds, influencing the WSI can also occur (CAMIRE; CAMIRE; KRUMHAR, 1990). …”

Section: Resultsmentioning

confidence: 99%

“…There occurs cleavage of bonds responsible for the 2 nd and 3 rd order structure of proteins, due to which polypeptide chains become straightened and extended and unfolded protein structures subjected to the effect of mechanical forces form layered structures (CAMIRE; CAMIRE; KRUMHAR, 1990). Proteins can form non-covalent disulphide bonds, block polar groups, form complexes with oxidized lipids, and create complexes of Maillard reaction products.…”

Section: Methodsmentioning

confidence: 99%

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Changes in physical properties of extruded sour cassava starch and quinoa flour blend snacks

2012

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Given the broad acceptance of sour cassava starch biscuits in Brazil and the nutritional quality of quinoa flour, this study aimed to evaluate the effect of extrusion temperature, screw speed, moisture, and amount of quinoa flour on the physical properties of puffed snacks. Extrusion process was carried out using a single-screw extruder in a factorial central composite design with four factors. Effects of moisture and amount of quinoa flour on the expansion index and specific volume of snacks were observed. There was a pronounced increase in water solubility index of blends with the extrusion process with significant effects of all process parameters on the WSI. Higher water absorption index (WAI) was observed under high temperature, low moisture, and lower quinoa flour amount. Temperature and amount of quinoa flour influenced the color of the snacks. A positive quadratic effect of quinoa flour on hardness of products was observed. Blends of sour cassava starch and quinoa flour have good potential for use as raw material in production of extruded snacks with good physical properties.

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Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Changes in physical properties of extruded sour cassava starch and quinoa flour blend snacks

2012

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“…Colour difference ΔE of the extrudates from that of raw flour ranged from 15.06-26.18 and showed significant effect (P<0.05) due to all the process conditions (Table 4). Several reasons are known to affect the colour change during extrusion cooking viz., maillard, caramelization, hydrolysis, and others, as well as a nonenzymatic reaction, such as the degradation of pigments (Camire et al 1990). Nevertheless, changes in color can also be an indicator of the intensity of the process and may be related to chemical changes (Berset 1989).…”

Section: Effect Of Process Condition On Colour Of Extrudatesmentioning

confidence: 99%

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

2012

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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.

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“…and biologically important monomers and dimers from polymer chains [16]. Extruded product enrichment with bioactive compounds is limited by secondary plant metabolites' low thermal stability and their susceptibility to changes during processing [5,17].…”

Section: Introductionmentioning

confidence: 99%

Extruded corn gruels containing linden flowers: quantitation of phenolic compounds and selected quality characteristics

et al. 2015

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Extrusion-cooking of plant materials may enhance antioxidant activity and improve health benefits. Selected antioxidant polyphenols in extruded corn gruels enriched with different amounts of linden flowers were determined by LC-ESI-MS/MS and quality characteristics were determined.Phenolic content increased with Tiliae inflorescentia addition and was not decreased by high-temperature extrusion. Linden flower incorporation into instant gruels should be limited to 10% to retain acceptable sensory properties.

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Chemical and nutritional changes in foods during extrusion

Cited by 474 publications

References 83 publications

Changes in physical properties of extruded sour cassava starch and quinoa flour blend snacks

Changes in physical properties of extruded sour cassava starch and quinoa flour blend snacks

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

Extruded corn gruels containing linden flowers: quantitation of phenolic compounds and selected quality characteristics

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