Effect of some extrusion variables on fermented maize-soybean blend

Ojokoh, A. O.; Wei, Yimin; Eromosele, Ojokoh

doi:10.1007/s13197-014-1689-8

Cited by 9 publications

(3 citation statements)

References 22 publications

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“…This density increment might result in a sudden pressure drop in a lesser residence time creating highly expanded extrudes formation takes place. A similar trend of decrease in bulk density with temperature rise was also observed by Kaur et al [13]; Ojokoh et al [18].…”

Section: Bulk Densitysupporting

confidence: 86%

Qualitative Evaluation of Germinated Multi-Millet-Based Functional Snack Product

Anurag

Garg²

2022

IJPSS

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Considering the health benefits of extruding germinated multi-millet grains, the current study emphasizes the extrusion processing of multi-millet grain blends (sorghum millet, finger millet, foxtail millet, pearl millet, and rice) in various ratios of 11.5:11.5:11.5:11.5:6:4 to produce nutritionally important expanded snack products. The extrusion process was adjusted for all multi-millet grain preparations under a controlled moisture content of 20-21% (w.b.), at a most stable die (with 3mm diameter) temperature of 130°C, and a constant screw speed of 270 rpm for efficient extrusion processing. Results showed that the best-studied extruded snack product was T3 over T1 and T2. The suitability of T3 over T1 and T2 was based on its physicochemical properties, such as a high expansion ratio, low bulk density, low hardness, low moisture content, and a high water absorption index, while the water solubility index showed a negative correlation. The developed extruded snack product of the highest overall acceptable sensory properties was obtained from T3.

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Section: Bulk Densitysupporting

confidence: 86%

Qualitative Evaluation of Germinated Multi-Millet-Based Functional Snack Product

Anurag

Garg²

2022

IJPSS

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“…Ojokoh et al. (2015) and, Chen and Rizvi (2006) also concluded that extrudates prepared with high moisture feeds were likely to collapse due to weaker structural integrity. Cho and Rizvi (2009) also reported that higher viscosity corresponds to higher gas holding capacity and further concluded that the extent of extrudate expansion is governed by gas retention capability which is related to the apparent viscosity of the extruder feed.…”

Section: Resultsmentioning

confidence: 99%

In‐process flow behavior and structure formation during supercritical fluid extrusion of milk protein concentrate

Arora

Schulz

Rizvi

2021

J. Food Process. Preserv.

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The in‐line flow behavior of milk protein concentrate (MPC) and MPC‐sucrose (MPC‐S) blends with and without added supercritical CO2 (SC‐CO2) during extrusion was quantified using a slit die rheometer and related to the expansion characteristics of extrudates. The apparent viscosity of the melt was in order: MPC > MPC + SC‐CO2 > MPC‐S > MPC‐S + SC‐CO2. A lower viscosity reduction factor due to SC‐CO2 incorporation was observed for MPC‐S (1.3–1.1) compared to MPC (1.5–1.2) owing to decreased volume fraction of protein in MPC‐S. Increase in the apparent viscosity increased the expansion ratio for both MPC and MPC‐S extrudates from 2.2 to 4.3 and 1.9 to 4 and decreased the average cell size from 924 to 392 and 936 to 354 µm, respectively. Thus, expansion and cellular architecture of MPC‐based extrudates can be improved by controlling the melt viscosity. The findings of this study could have significant utility in designing novel milk protein‐based products. Practical applications Milk protein concentrates are highly valuable and nutritionally attractive products and their conversion into expanded and texturally designed foods will be a valuable addition to the market. The cellular architecture of such foods is one of the primary indicators of the consumer‐acceptable quality and depends upon the melt rheology, which in turn is related to the feed composition and processing conditions within the extruder. Relating the in‐line rheological properties to extrudate characteristics can provide better decision‐making ability for the selection of feed ingredients, diluents, and inert ingredients for the development of expanded milk protein puffs of commercial utility.

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“…This result may be related to availability of more sugar in the system due to sugar content of grape pomace in addition to the fiber content. Ojokoh et al suggested that an increase in WSI with increasing sugar concentration was a sign of increased solubilization of starch.…”

Section: Resultsmentioning

confidence: 99%

Nutritional and Functional Properties of Extruded Cassava‐Soy Composite with Grape Pomace

Oladiran

Emmambux

2018

Starch Stärke

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Cassava‐soy composite is extruded with grape pomace at 0, 10, and 20% addition levels. Some nutritional, functional, rheological properties, total phenolic content, and antioxidant activity of the extruded products are analyzed. Kinetics of starch digestibility show that extrusion cooking leads to a significant (p < 0.05) increase in the rate of starch digested but the addition of grape pomace lowers the rate of starch digestibility and estimated glycemic index. The water absorption capacity of composites decreases while the solubility index increases with increasing addition of grape pomace. FTIR spectra show an increase in β‐sheet formation as the addition of grape pomace increases. The composite with 20% grape pomace has the lowest viscosity and all composites exhibit a shear thinning behavior. Extrusion cooking probably leads to depolymerization of dietary fiber and redistribution of insoluble dietary fiber to soluble dietary fiber ratio. The total phenolic content and antioxidant activity of the cassava‐soy composite are significantly (p < 0.05) increased with the addition of grape pomace. The results indicate that grape pomace can be added to starch‐rich foods with extrusion cooking to produce instant products with potential health promoting properties.

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Effect of some extrusion variables on fermented maize-soybean blend

Cited by 9 publications

References 22 publications

Qualitative Evaluation of Germinated Multi-Millet-Based Functional Snack Product

Qualitative Evaluation of Germinated Multi-Millet-Based Functional Snack Product

In‐process flow behavior and structure formation during supercritical fluid extrusion of milk protein concentrate

Nutritional and Functional Properties of Extruded Cassava‐Soy Composite with Grape Pomace

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