Effect of some operational extrusion parameters on the constituents of orange pulp

Some functional characteristics of extruded blends of fiber from sugarcane bagasse, whey protein concentrate, and corn starch

“…Additionally, an increase in TDF due to extrusion was attributed to the formation of resistant starch (GAJULA et al, 2008). The results found in the present study are similar to those reported by Larrea et al (2005a) for extruded orange pulp; these authors found higher values of SDF when the barrel temperature reached 140 °C.…”

“…The use of by-products derived from sugarcane, principally the fiber contained in the bagasse that is generated during the extraction of the cane juice, can be modified to improve their functional properties. Using extrusion processing to modify fiber, is a promising method for enhancing the functional properties of foods (LARREA et al, 2005a;AGUILAR-PALAZUELOS et al, 2007). Many commercially available products are made from bagasse such as α-cellulose and purified hemicellulose (KURAKAKE et al, 1991), but processing is expensive and requires sophisticated technology.…”

“…Several researchers have shown the potential use of fibers by using extrusion and other thermo-mechanical processes in order to improve the fibers' functional properties and to increase their incorporation into breadmaking products (FERNANDEZ et al, 1996;GAJULA et al, 2008;SANGNARK;NOOMHORM, 2004), meat products, dehydrated gravies, puddings, feed and extruded snacks (CAMIRE; KING, 1991;KESTERSON;BRADDOCK, 1973), enriched extruded wheat flour, cookies, and tortillas (GOULD et al, 1989;RANHOTRA et al, 1991;LARREA et al, 2005b;BERGLUND et al, 1994;SODINI et al, 2005;GIUNTINI et al, 2003). However, attempts to incorporate high levels of fiber into extruded products often give them a compact and resistant texture, neither crunchy nor desirable, as a result of reduced expansion (LARREA et al, 2005a;AGUILAR-PALAZUELOS et al, 2007;GOURGUE et al, 1994;GAJULA et al, 2008); although expanded extruded products can be milled and the resulting precooked flours can increase their incorporation into foods. The purpose of the present study was to analyze some physicochemical characteristics of extruded flour blends of sugarcane fiber, whey protein, and corn starch to determine whether they can be formulated in food systems.…”

“…The market for dietary fiber is highly competitive, and new alimentary fibers must have the nutritional and physiological properties required to satisfy the market demands of consumers. At present, there has been a great variety of agricultural by-products from which to obtain dietary fiber (PANDEY et al, 2000;LARREA et al, 2005a;AGUILAR-PALAZUELOS et al, 2007). Starch is a natural polymer that enhances the functional characteristics of diverse alimentary formulations and has a high potential for use in the development of new products (MORARU; KOKINI, 2003) since it has a variety of applications attributable to its facility of modification.…”

Extruded corn gruels containing linden flowers: quantitation of phenolic compounds and selected quality characteristics

“…Extrusion-cooking may enhance food antioxidant activity and form resistant starch or insoluble fiber [6][7][8]. It retains more nutrition and active compounds than other thermal treatments, especially slow cooking or deep frying, but it is comparable to blanching, freezing or fermentation [9].…”