Development of multigrain breakfast cereal using extrusion technology

Kaur, Gagan Jyot; Rehal, Jagbir; Singh, Baljit; Singh, Amarjit; Kaur, Amarjeet

doi:10.5958/0976-0563.2015.00043.3

Cited by 9 publications

(11 citation statements)

References 15 publications

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“…RSM is a collection of experimental design and optimization techniques that enables the experimenter to determine the relationship between the response and the independent variables (Altan et al, 2008). Kaur et al, (2015) tested possibilities of multigrain compositions for processing of breakfast cereal using an extrusion technology. They found the application of the Response Surface Methodology (RSM) as a useful method for optimizing composition of ingredients i.e.…”

Section: Results and Analysismentioning

confidence: 99%

Process Efficiency and Energy Consumption During the Extrusion of Potato and Multigrain Formulations

Matysiak¹,

Wójtowicz

Oniszczuk³

2018

Agricultural Engineering

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The aim of the research was to determine the effect of extrusion conditions (various moisture content of raw materials and screw rotation speed), as well as the effect of recipe composition on the process efficiency and the energy consumption during treatment of potato and multigrain products. The efficiency of the extrusion process (Q) was determined by the mass of the product obtained at a given time for all prepared raw material mixtures and the process parameters used, while the specific mechanical energy demand was determined using the SME index. The obtained results allow to conclude that the level of raw materials moisture content had a greater impact on the efficiency and energy consumption of the extrusion process than the variable screw speed during the treatment. The efficiency of the process increased with the increasing moisture of the tested compositions, while a decrease in the requirements of SME was observed. The use of differentiated raw material compositions also influenced the Q and SME values determined during the tests.

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Section: Results and Analysismentioning

confidence: 99%

Process Efficiency and Energy Consumption During the Extrusion of Potato and Multigrain Formulations

Matysiak¹,

Wójtowicz

Oniszczuk³

2018

Agricultural Engineering

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“…Several physical properties were evaluated for the extruded pellets and microwave-expanded snacks. The water absorption index indicates the ability of the product components to absorb and hold water [Lourenço et al, 2016] and measures the amount of gel which is formed by starch, protein, and fiber after swelling in the presence of extra water [Kaur et al, 2015]. During the extrusion-cooking, gelatinization of starch and protein denaturation occur under appropriate conditions.…”

Section: Physical Properties Of Pellets and Snacksmentioning

confidence: 99%

Effect of Composition and Processing Conditions on Selected Properties of Potato-Based Pellets and Microwave-Expanded Snacks Supplemented with Fresh Beetroot Pulp

Lisiecka¹,

Wójtowicz²,

Sujak³

2021

Pol. J. Food Nutr. Sci.

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The aim of this study was to evaluate the influence of the addition of fresh beetroot pulp in amounts from 2.5 to 30.0 g/100 g, as well as variable screw speeds (60, 80, 100 rpm) on the chemical composition, water absorption, water solubility index, density, expansion rate, and texture of potatobased pellets and expanded snacks. Their protein and starch structure was analyzed using the Fourier-transformed infrared (FTIR) spectroscopy. The snack pellets were made at a moisture content of 33 g/100 g of blends using a single-screw extruder equipped with a plasticizing unit having a length-to-diameter ratio (L/D) of 18. Processing temperature ranged from 65 to 105°C. The ready-to-eat snacks were expanded using microwave treatment (750 W, 40 s). Fresh vegetable pulp addition raised the protein content. The extrusion-cooking caused an increase in the content of insoluble dietary fiber and water absorption index of the pellets. In contrast, the microwave treatment reduced values of these parameters in expanded products and decreased the insoluble dietary fiber content of the expanded snacks. The addition of fresh beetroot pulp diminished the expansion ability and increased the content of β-sheet proteins. Additionally, an increase in the content of β-turn and β-sheet protein fractions was observed at the expense of random coil structure. This indicates that the protein structure underwent some form of ordering as the molecular interactions of the proteins intensified. The highest fraction of β-structures and the smallest content of random coil were observed when 80 rpm was applied during processing. It seems to be the most efficient screw speed in processing fresh beetroot pulp-supplemented snack pellets. Application of a fresh beetroot pulp as an additive in microwave expanded snacks made it possible to obtain products with an increased amount of fiber and a reduced fat content as an attractive and healthy alternative to deep-fried snacks.

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“…A white calibration plate (L = 91.08, a = -1.25 and b = 1.43) was used as a standard for the measurements. ÄE, which signifies the total color difference, was calculated (Kaur et al, 2015) as:…”

Section: Physico-chemical Propertiesmentioning

confidence: 99%

Physico-chemical, engineering and functional properties of two soybean cultivars

Rehal

Beniwal

Gill

2017

Self Cite

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Information on the physico-chemical, engineering and functional properties of soybean is pertinent to design equipment for the grading, pretreatments and processing. It will also help to decide the right end-use of the valuable crop as it has various diverse applications. This study evaluated these properties of two popular cultivars of soybean grown in Punjab, India viz. SL-744 and SL-958 and the investigations revealed that the grains of SL-958 are bolder and heavier than SL-744 with lighter color, greater hydration capacity, swelling capacity and volume making it more suitable for applications which require soaking and heat processing. SL-744 exhibits higher water absorption and oil absorption capacities as well as foaming capacity hence it can be used in baking industry where these properties are desirable for improving the texture, consistency and flavor of the prepared products.

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Development of multigrain breakfast cereal using extrusion technology

Cited by 9 publications

References 15 publications

Process Efficiency and Energy Consumption During the Extrusion of Potato and Multigrain Formulations

Process Efficiency and Energy Consumption During the Extrusion of Potato and Multigrain Formulations

Effect of Composition and Processing Conditions on Selected Properties of Potato-Based Pellets and Microwave-Expanded Snacks Supplemented with Fresh Beetroot Pulp

Physico-chemical, engineering and functional properties of two soybean cultivars

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