Effect of selected dehulled legume incorporation on functional and nutritional properties of protein enriched sorghum and wheat extrudates

Balasubramanian, S.; Borah, Anjan; Singh, Krishna Kumar; Patil, R. T.

doi:10.1007/s13197-010-0209-8

Cited by 12 publications

(9 citation statements)

References 20 publications

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“…Extruded products are extensively studied (Balasubramanian et al 2012;Eastman et al 2001;Parker et al 2000;Guha and Ali 2006) signifying wide acceptability. However, the characteristics of starch based extrudates depend on many factors, such as feed moisture and lipid content, additives and variables like screw speed, barrel temperature and type of extruder (Jin et al 1995;Suknark et al 1997;Singh et al 1998;Singh et al 2007).…”

Section: Introductionmentioning

confidence: 99%

Optimization of process parameters for extrusion cooking of low amylose rice flour blended with seeded banana and carambola pomace for development of minerals and fiber rich breakfast cereal

2015

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The low-amylose rice flour, seeded banana (Musa balbisiana, ABB) and carambola (Averrhoa carambola L.) pomace blends were extruded to prepare ready to eat breakfast cereal in a single-screw extruder. Response surface methodology using a central composite design was used to evaluate effect of independent variables, namely blend ratio (80:10:10 -60:30:10 of low-amylose rice flour, seeded banana and carambola pomace), screw speed (200 -400 rpm), barrel temperature (90 -130°C) and feed moisture content (9 -21 g/100 g, wet basis) on product responses. Quadratic polynomial equations were also obtained by multiple regression analysis. The predicted models were adequate based on lack-of-fit test and coefficient of determination obtained. The feed moisture content had critical effect on all response variables. The compromised optimal conditions obtained by numerical integration for development of extrudates were: screw speed of 350 rpm, barrel temperature of 120°C, feed moisture content of 12 g/100 g and 65:25:10 of blend ratio of feed. In the optimized condition low-amylose rice blend is found to have better physicochemical properties (water absorption index of 481.79 g/100 g; water solubility index of 44.13 g/100 g) and dietary fiber content of 21.35 g/100 g respectively. The developed breakfast cereal showed considerable amount of minerals (Mg and K) and overall acceptability was found to be 7.8.

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Section: Introductionmentioning

confidence: 99%

Optimization of process parameters for extrusion cooking of low amylose rice flour blended with seeded banana and carambola pomace for development of minerals and fiber rich breakfast cereal

2015

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“…These characteristics are quantified by functional properties like bulk density, expansion index, water absorption and solubility indices and viscosity of the product (Singh et al 2007;Oikonomou and Krokida 2011). The effects of extrusion conditions and feed compositions on functional properties of various cereal and pulse based products have been studied extensively (Balasubramanian et al 2012;Seth and Rajamanickam 2012). Several studies found that increasing feed moisture content increases the bulk density, water solubility index, water absorption index and hardness and decreases the expansion ratio (Chiu et al 2012;Kirjoranta et al 2012;Oke et al 2012).…”

Section: Introductionmentioning

confidence: 99%

Effect of feed composition, moisture content and extrusion temperature on extrudate characteristics of yam-corn-rice based snack food

2013

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Blends of yam, rice and corn flour were processed in a twin-screw extruder. Effects of yam flour (10-40 %), feed moisture content (12-24 %) and extruder barrel temperature (100-140°C) on the characteristics of the dried extrudates was investigated using a statistical technique response surface methodology (RSM). Radial expansion ratio differed significantly (p ≤0.05) with change in all the independent variables. Highest expansion (3.97) was found at lowest moisture content (12 %) and highest barrel temperature (140°C). Increased yam flour level decreased the expansion ratio significantly. Water absorption index (WAI) increased significantly with increase of all variables. However, water solubility index (WSI) did not change with change in yam flour percent. Hardness of extrudates that varied from 3.86 to 6.94 N was positively correlated with yam flour level and feed moisture content, however it decreased significantly (p ≤0.001) with increase of barrel temperature. Yam percent of 15.75 with feed moisture and barrel temperature at 12.00 % and 140°C respectively gave an optimized product of high desirability (> 0.90) with optimum responses of 3.29 expansion ratio, 5.64 g/g dry solid water absorption index, 30.39 % water solubility index and 3.86 N hardness. The predicted values registered nonsignificant (p <0.10) differences from the experimental results. Further study would include the sensory properties enhancement of extruded snacks and little emphasis on the chemistry of interaction between different components.

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“…In the third experiment, the feed rate was adjusted as follows: 20.0, 30.0, 40.0, 50.0, and 60.0 g·min −1 , while the barrel temperature and the feed moisture content were fixed at T3 and 20.0%, respectively. The range of independent variables was established on the basis of previous studies [ 47 , 48 ] and preliminary trails.…”

Section: Methodsmentioning

confidence: 99%

“…The WAI and the WSI of the whole-wheat flour samples extruded under different conditions was measured according to the method developed by Balasubramanian et al [ 48 ], with minor modifications. Here, 2.0 g of the ground extrudates was combined with 25 mL of distilled water in a beaker at room temperature while gently stirring for 30 min with a magnetic stirrer (86-1, Sile, Shanghai, China).…”

Section: Methodsmentioning

confidence: 99%

“…The effects of extrusion processing on the nutritional values of extrudates made from wheat flour, wheat–legume, and wheat–fish ingredients have been well documented [ 47 , 48 , 49 ]. To the best of our knowledge, however, little information is available on the nutritional quality of products made from BGW flour as affected by the extrusion processing variables.…”

Section: Introductionmentioning

confidence: 99%

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Optimisation of the Extrusion Process through a Response Surface Methodology for Improvement of the Physical Properties and Nutritional Components of Whole Black-Grained Wheat Flour

Liu

Huang

et al. 2021

Foods

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Chronic undernourishment affects billions of people. The development of whole-grain food with high nutritional quality may provide a valuable solution to nutritional security. Black-grained wheat (BGW), as a rich source of protein and micronutrients, is a good raw material for value-added products. The objectives of this study were to investigate the effects of barrel temperature, feed moisture content, and feed rate on the physical properties and nutritional components of whole BGW flour extrudates and to optimise their processing conditions by using the response surface methodology. The increasing barrel temperature, feed moisture content, and feed rate affected the specific volume, expansion ratio, hardness, fracturability, water absorption index (WAI), water solubility index (WSI), and total starch content of the extrudates, but did not significantly affect the content of protein, ash, iron (Fe), zinc (Zn), copper (Cu), and manganese (Mn). The extruded wheat flour had a significantly higher content of Fe and Cu, and a lower total starch content than the unextruded flour under extrusion conditions. A significantly higher content of protein, ash, Zn, Cu, and Mn, and a significantly lower total starch content were found in the extruded and unextruded flours made of whole BGW than in those made of whole white-grained wheat. According to the significance of the regression coefficients of the quadratic polynomial model, the optimum extrusion parameters were as follows: a barrel temperature of 145.63 °C, feed moisture content of 19.56%, and feed rate of 40.64 g·min−1 in terms of the maximum specific volume, expansion ratio, fracturability, WAI and WSI, and the minimum hardness. These results may be used by food manufacturers to successfully develop extruded products from whole BGW flour, meeting consumer demands and needs.

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Effect of selected dehulled legume incorporation on functional and nutritional properties of protein enriched sorghum and wheat extrudates

Cited by 12 publications

References 20 publications

Optimization of process parameters for extrusion cooking of low amylose rice flour blended with seeded banana and carambola pomace for development of minerals and fiber rich breakfast cereal

Optimization of process parameters for extrusion cooking of low amylose rice flour blended with seeded banana and carambola pomace for development of minerals and fiber rich breakfast cereal

Effect of feed composition, moisture content and extrusion temperature on extrudate characteristics of yam-corn-rice based snack food

Optimisation of the Extrusion Process through a Response Surface Methodology for Improvement of the Physical Properties and Nutritional Components of Whole Black-Grained Wheat Flour

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