Effect of extrusion conditions on physical and chemical properties of high protein glutinous rice-based snack

Chaiyakul, Supat; Jangchud, Kamolwan; Jangchud, Anuvat; Wuttijumnong, P.; Winger, R. J.

doi:10.1016/j.lwt.2008.09.011

Cited by 99 publications

(102 citation statements)

References 24 publications

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“…The device used for the experiment was Kjeltec 1003 d. (FOSS, Denmark). Blank sample was also incinerated, and protein content was determined (Chaiyakul et al 2009). …”

Section: Determination Of Raw Protein Content With Kjeldahl Methodsmentioning

confidence: 99%

“…Samples were dried to constant mass on 130±1°C. Residue in vessel is measured, and water content from the difference between mass of sample before and after drying is calculated (Chaiyakul et al 2009). …”

Section: Determination Of Water In Flourmentioning

confidence: 99%

“…Most of the cereals could be extruded. Wheat, rye, barley and corn are just some of the raw materials that are commonly used during extrusion (Onwulata and Konstance 2006;Brnčić et al 2008b;Chaiyakul et al 2009). Producers of this type of foodstuff realised the advantages and disadvantages of extruded product.…”

Section: Introductionmentioning

confidence: 99%

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Influence of Whey Protein Addition and Feed Moisture Content on Chosen Physicochemical Properties of Directly Expanded Corn Extrudates

Brnčić

Bosiljkov

Ukrainczyk

et al. 2009

Food Bioprocess Technol

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Production of extrudates from cereals is an oftenused technological process in today's world food industry. Extrudates from corn flour produced using the twin-screw extrusion process and enriched with whey protein concentrate represent high-quality source of proteins and fats. Whey protein concentrate (WPC) as a valuable source of proteins and minerals is one of the highest-quality components for possible extrudate enrichment. In this paper, the influence of various WPC addition and some extrusion process parameters such as feed moisture content (Q H 2 O ) on physicochemical properties of directly expanded corn flour extrudates manufactured in twin-screw corotating extruder was investigated. Whey protein concentrate was added in the following ratios 7.5%, 15% and 22.5% and water in 10.08, 12.18 and 14.28 L/h. Final composition of products is determined with measuring of protein, fat and water shares, water absorption index (WAI) and water solubility index (WSI). With added WPC and with increase of water volume flow, there was a significant rise in total protein, fat and water content in final products, as well as lowering of WSI and rising of WAI indexes. The statistical analysis of the obtained data shows that the lowest WSI and the highest WAI had samples with the largest share of WPC (22.5%) and water volume flow of 14.28 L/h. Colour is measured for each sample, and results were represented with hue angle (H), chroma (C) and lightness (L) values. Process parameters, WPC and Q H 2 O

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“…The device used for the experiment was Kjeltec 1003 d. (FOSS, Denmark). Blank sample was also incinerated, and protein content was determined (Chaiyakul et al 2009). …”

Section: Determination Of Raw Protein Content With Kjeldahl Methodsmentioning

confidence: 99%

Section: Determination Of Water In Flourmentioning

confidence: 99%

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Influence of Whey Protein Addition and Feed Moisture Content on Chosen Physicochemical Properties of Directly Expanded Corn Extrudates

Brnčić

Bosiljkov

Ukrainczyk

et al. 2009

Food Bioprocess Technol

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“…Ich popularność wśród konsumentów wynika nie tylko z wygody w przygotowywaniu posił-ków, długiego terminu przydatności do spożycia, ale także wiąże się z pożądaną teksturą i smakiem [10,12]. Produkty te charakteryzują się również zmienionym składem chemicznym i właściwościami odżywczymi w porównaniu z surowcem [6,7,8,9]. Zboża w żywieniu człowieka są źródłem węglowodanów i głównie ta frakcja ulega modyfikacjom podczas procesów przetwarzania.…”

Section: Wprowadzenieunclassified

“…Jak podają Chaiyakul i wsp. [9], zmiany frakcji białkowej wiążą się głównie ze stratą aminokwasów. Szczególnie wrażliwe na prażenie są: lizyna, metionina i cysteina.…”

Section: Wyniki I Dyskusjaunclassified

Effect of Thermal Processes on Changes in Basic Chemical Composition of Wheat Grain

Kiczorowska¹,

Andrejko²,

Winiarska-Mieczan³

et al. 2015

zntj

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WPŁYW PROCESÓW TERMICZNYCH NA ZMIANY PODSTAWOWEGO SKŁADU CHEMICZNEGO ZIARNA PSZENICYS t r e s z c z e n i e Celem pracy było określenie zmian składu chemicznego ziarna pszenicy odmian: 'Finezja', 'Retro' i 'Nikol' zachodzących pod wpływem ekstruzji i naświetlania promieniami podczerwonymi. Ziarno nawilżano do 15 i 25 % wilgotności i ekstrudowano w temp. 110/135/175/180/124 ºC oraz naświetlano promieniami podczerwonymi w 100 i 130 ºC przez 30 i 90 s. W materiale doświadczalnym oznaczono zawartość: suchej masy, popiołu surowego, tłuszczu surowego, białka ogólnego, włókna surowego, BAW, frakcji włókna (ADF, NDF, CEL, HCEL i ADL) oraz skrobi.W ziarnie pszenicy naświetlanej w temp. 130 ºC przez 90 s stwierdzono istotne zmniejszenie (p ≤ 0,05) zawartości białka ogólnego (o 7 % w ziarnie 'Finezja' i o 5 % w ziarnie 'Retro') oraz tłuszczu surowego (o 4 % w odmianie 'Finezja'). W analizowanym materiale procesy termiczne spowodowały zmniejszenie zawartości włókna surowego, najwięcej w ekstrudowanym ziarnie 'Finezja', 'Retro' i 'Nikol', odpowiednio o: 38, 26 i 39 %. Zmniejszeniu uległa także zawartość skrobi w ekstrudowanym i w naświetlanym ziarnie 'Finezja' (odpowiednio o: 18,5 i 10 %). Zjawisko to obserwowano również w przypadku frakcji włókna pokarmowego. Największe ubytki dotyczyły: ADF (24 % -'Nikol'), NDF (12 % -'Retro' i 9 % -'Nikol'), CEL (17 % -'Nikol') oraz HCEL (16 % -'Retro' i 10 % -'Nikol'). Niekorzystnym efektem zastosowanych procesów był wzrost zawartości ADL (o 7 % w naświetlanym ziarnie pszenicy 'Finezja' i o 11 % -w ekstrudowanym ziarnie 'Retro'). Najlepszą modyfikację składu chemicznego ziarna w wyniku ekstruzji uzyskano w pszenicy 'Finezja' i 'Nikol', nawilżanej przed procesem do 25 % wilgotności, a w efekcie naświetlania -w odmianie 'Nikol'.

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Molybdenum Sulfides and Selenides as Possible Electrocatalysts for CO₂ Reduction

et al. 2014

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Linear scaling relations between reaction intermediates pose a fundamental limitation to the CO2 reduction activity of transition‐metal catalysts. To design improved catalysts, we propose to break these scaling relations by binding key reaction intermediates to different sites. Using density functional theory, we demonstrate this principle in the active edge sites in MoS2, MoSe2, and Ni‐doped MoS2. These edges show the unique property of selectively binding COOH and CHO to bridging S or Se atoms and CO to the metal atom. DFT calculations suggest a significant improvement in CO2 reduction activity over the transition metals. Our results point to the broader application of the active edge sites of transition‐metal dichalcogenides in complex electrochemical processes.

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Effect of extrusion conditions on physical and chemical properties of high protein glutinous rice-based snack

Cited by 99 publications

References 24 publications

Influence of Whey Protein Addition and Feed Moisture Content on Chosen Physicochemical Properties of Directly Expanded Corn Extrudates

Influence of Whey Protein Addition and Feed Moisture Content on Chosen Physicochemical Properties of Directly Expanded Corn Extrudates

Effect of Thermal Processes on Changes in Basic Chemical Composition of Wheat Grain

Molybdenum Sulfides and Selenides as Possible Electrocatalysts for CO₂ Reduction

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Effect of extrusion conditions on physical and chemical properties of high protein glutinous rice-based snack

Cited by 99 publications

References 24 publications

Influence of Whey Protein Addition and Feed Moisture Content on Chosen Physicochemical Properties of Directly Expanded Corn Extrudates

Influence of Whey Protein Addition and Feed Moisture Content on Chosen Physicochemical Properties of Directly Expanded Corn Extrudates

Effect of Thermal Processes on Changes in Basic Chemical Composition of Wheat Grain

Molybdenum Sulfides and Selenides as Possible Electrocatalysts for CO2 Reduction

Contact Info

Product

Resources

About

Molybdenum Sulfides and Selenides as Possible Electrocatalysts for CO₂ Reduction