Effect of fibre–protein additions and process parameters on microstructure of corn extrudates

Kasprzak, M.; Rzedzicki, Z.; Wirkijowska, Anna; Zarzycki, Piotr; Sobota, Aldona; Sykut-Domańska, Emilia; Błaszczak, Wioletta

doi:10.1016/j.jcs.2013.09.002

Cited by 16 publications

(21 citation statements)

References 20 publications

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“…WAI indicated the presence of starch fragments, while WSI revealed the degradation of starch (Einde and others ). WSI was observed to be negatively correlated with WAI ( r = –0.434, P ≤ 0.05) consistent with the results reported earlier (Kasprzak and others ). This inverse relation may be due to the more disruption of starch fragments resulting in an increase in starch solubilization with increase in ET, reducing the availability of starch for water absorption.…”

Section: Resultssupporting

confidence: 92%

“…High efficiency, low cost of operation, versatility, and many final products are unique features of extrusion processing (Faraj and others ; Thymi and others ). Consumer preferences designate that extrudates should have porous make‐up, crunchy texture, abundance of thin‐walled air cells, more expansion, and low specific density (Kasprzak and others ). Due to good expansion characteristics, cereals are primarily used for the production of extruded snacks.…”

Section: Introductionmentioning

confidence: 99%

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Effect of Extrusion on Physicochemical Properties, Digestibility, and Phenolic Profiles of Grit Fractions Obtained from Dry Milling of Normal and Waxy Corn

Thakur

Singh

Kaur

et al. 2017

Journal of Food Science

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Extrusion behavior of grits obtained from 3 successive reductions of dry milling of 2 normal corn types and 1 waxy corn was studied at different extrusion temperatures (ET). The grit from each reduction stage (RS) showed the presence of base-hydrolyzed bound protocatechuic acid, p-coumaric acid, sinapic acid, ferulic acid, and quercetin, and the concentrations of these decreased after acid hydrolysis and that of gallic acid increased. African tall grit from all RSs showed the highest average specific mechanical energy (SME) and torque, while waxy corn grit had the lowest. Corn extrudates showed an increase in water solubility index (WSI) and a decrease in water absorption index (WAI), as well as in expansion ratio (ER) with an increase in ET. Extrudates from each corn type showed an increase in rapidly digestible starch (RDS) and a decrease in slowly digestible starch (SDS) and resistant starch with an increase in ET. Most of the phenolics were present in bound form in extrudates, and quercetin, and catechin observed in grit were not present in extrudates. Frying of extrudates showed lower L and higher a and b when compared to color parameters of raw extrudates. Lower expansion of fried extrudates from waxy corn than those from other corn types may be related to its higher protein and fat contents and to lower amylose content.

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Section: Resultssupporting

confidence: 92%

Section: Introductionmentioning

confidence: 99%

Effect of Extrusion on Physicochemical Properties, Digestibility, and Phenolic Profiles of Grit Fractions Obtained from Dry Milling of Normal and Waxy Corn

Thakur

Singh

Kaur

et al. 2017

Journal of Food Science

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show abstract

“…Similarly, Kasprzak et al . (), when investigating extruded oat bran (10%) with maize and everlasting pea meal, found that oat bran caused size reduction and ruptured air cell. This in turn affected both the expansion ratio of the products and textural characteristics.…”

Section: Resultsmentioning

confidence: 99%

“…Today, people tend to add oat in extruded foods because of its unique chemical composition and high level of DF (Kasprzak et al . ).…”

Section: Introductionmentioning

confidence: 97%

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Synergistic Effects of Barley, Oat and Legume Material on Physicochemical and Glycemic Properties of Extruded Cereal Breakfast Products

Brennan

Lan

Brennan

2015

Journal of Food Processing and Preservation

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Cereal products are a main source of carbohydrates in the human diet. Barley and oat grains are considered as functional ingredients that can manipulate postprandial glycemic load while legume material provides high fiber and protein components to food. This research reports on hot extrusion (barrel temperature: 81.9–103.6C, die temperature: 57.3–77.3C and screw speed was around 200 rpm) to develop a barley–oat breakfast cereal which were supplemented with 10% green or yellow pea. The impact of barley–oat ratio and additional pea on physicochemical properties of extruded cereal breakfast was determined. Generally, oat positively affected the hardness of the extrudates, and the hardest extrudates were obtained when the barley–oat ratio was 50:50%. The presence of green and yellow pea increased greenness, redness, chroma and browning index of the samples. The results of in vitro starch digestion test indicated that increase of oat ratio significantly decreased rapidly digested carbohydrates and starch digestibility AUC (area under the curve) (P < 0.05). However, the presence of peas did not significantly affect the starch digestibility AUC value. Practical Applications The utilization of legume combinations with oat and barley grains can offer a unique balance of carbohydrate and protein composition of ready to eat cereal (RTE) products such as breakfast cereals. It is possible to manipulate the overall glycemic impact of RTEs through the careful utilization of cereal and protein blends. Similarly, the textural characteristics of such products could be manipulated to enhance the crispiness or crunchiness of a product.

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Effect of blend moisture and extrusion temperature on physical properties of everlasting pea-wheat extrudates

et al. 2015

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The effect of everlasting pea in combination with wheat on physical properties and microstructure of extrudates were studied. The share of everlasting pea (Lathyrus sativus) was variable, at 35, 50 and 65 %, respectively. The everlasting pea-wheat mixtures were moistened to the required level (18, 21, and 24 %), homogenized, conditioned and extruded in twin-screw extruder with counter-rotating conical screws. All of the obtained extrudates were characterised by a slow degree of radial expansion and high specific density. The Pearson correlation analysis indicated a statistically significant linear Pearson correlation (p < 0.05) between chemical compositions of the blends and physical properties of the extrudates. The expansion ratio increased as the concentration of the fibers and proteins increased, while specific density and hardness decreased. Inverse relationship was observed for crude fat. The microstructure of the extrudates was determined by both the moisture of the blend and the process temperature. The differences observed in the size, number of air cells and in the cell wall shapes and thickness indicate possibilities of the modification of physical properties of everlasting pea-wheat extrudates. The extrudates produced from everlasting pea-wheat blends (50:50) at higher barrel temperature (110/140/180/170/130 °C) were characterised by more numerous air cells of smaller diameters. Increasing moisture content of extruded blends results in extrudates with a higher porosity. No significant effect was shown in the chemical compositions on the level of metal contamination in the extrudates. The application of a counter-rotating twin-screw extrusion-cooker in the study permitted the production of compact, hard everlasting pea-wheat extrudates for use in vegetarian lunch dishes.

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Effect of fibre–protein additions and process parameters on microstructure of corn extrudates

Cited by 16 publications

References 20 publications

Effect of Extrusion on Physicochemical Properties, Digestibility, and Phenolic Profiles of Grit Fractions Obtained from Dry Milling of Normal and Waxy Corn

Effect of Extrusion on Physicochemical Properties, Digestibility, and Phenolic Profiles of Grit Fractions Obtained from Dry Milling of Normal and Waxy Corn

Synergistic Effects of Barley, Oat and Legume Material on Physicochemical and Glycemic Properties of Extruded Cereal Breakfast Products

Effect of blend moisture and extrusion temperature on physical properties of everlasting pea-wheat extrudates

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