Effects of adlay species and rice flour ratio on the physicochemical properties and texture characteristic of adlay-based extrudates

Yang, Shuhua; Peng, Jinchyau; Lui, Wai‐Bun; Lin, Jenshinn

doi:10.1016/j.jfoodeng.2007.06.010

Cited by 47 publications

(41 citation statements)

References 21 publications

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“…But extruded snack prepared at high temperature 170°C and above showed Where X 1 =Barrel Temperature T 2 =T 3 , X 2 =Red kidney bean flour percentage in Feed, RER Radial Expansion Ratio (mm/mm), BD Bulk Density (g/cc), WAI Water absorption index (g/g), WSI Water solubility index (g/g) and OAA Overall acceptability (Nine point hedonic scale) *Experiments were carried out in triplicate and ** Mean of seven observations FLASH OFF % Temperature degree C (X1) (X2) KBF % Fig. 1 Effect of barrel temperature X 1 and kidney bean percentage X 2 on Flash off % decreased value of RER, this may be due to partial degradation of starch granules and proteins at such a high temperature (Gutkoski and El-Dash 1999;Yang et al 2008). …”

Section: Resultsmentioning

confidence: 99%

“…Also WSI is often used as an indicator of degradation of molecular components (Yang et al 2008), which measures the degree of starch conversion during extrusion and the amount of soluble polysaccharides released from the starch component after extrusion process. In the present study, the increase in WSI with increasing percentage of kidney bean and temperature was well correlated by the plot as Fig.…”

Section: Resultsmentioning

confidence: 99%

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Optimization of barrel temperature and kidney bean flour percentage based on various physical properties of extruded snacks

2014

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The aim of the experiment was to optimize barrel temperature (122 to 178±0.5°C) and red kidney bean flour percentage (KBF) (12 to 68±0.5 %) based on physical properties of extrudates like flash off percentage, water absorption index (WAI), water solubility index (WSI), bulk density (BD), radial expansion ratio (RER) and overall acceptability (OAA) using single screw extruder. The study was carried out by central composite rotatable design (CCRD) using Response surface methodology (RSM) and moisture content of feed was kept as constant 16.0± 0.5 % throughout experiments. Mathematical models for various responses were found to fit significantly (P<0.05) for prediction. Optimization of experimental conditions was carried out using numerical optimization technique and the optimum barrel temperature and kidney bean flour percentage were 120°C (T 1 ) & 142.62°C (T 2 =T 3 ) and 20 % respectively with desirability value of 0.909. Experiments were carried out using predicted values and verified using t-test and coefficient of variation percentage. Extruded snack prepared with rice flour (80 %) and kidney bean flour (20 %) at optimized conditions was accepted by the taste panellists and above 20 % KB incorporation was found to decrease overall acceptability score.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Optimization of barrel temperature and kidney bean flour percentage based on various physical properties of extruded snacks

2014

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“…Water solubility index (WSI), often used as an indicator of degradation of molecular components, measures the degree of starch conversion during extrusion, which is the amount of soluble polysaccharide released from the starch component after extrusion (YANG et al, 2008). The values obtained for the water solubility index of the extruded products ranged from 4.95% to 42.37%.…”

Section: Resultsmentioning

confidence: 99%

Changes in physical properties of extruded sour cassava starch and quinoa flour blend snacks

2012

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Given the broad acceptance of sour cassava starch biscuits in Brazil and the nutritional quality of quinoa flour, this study aimed to evaluate the effect of extrusion temperature, screw speed, moisture, and amount of quinoa flour on the physical properties of puffed snacks. Extrusion process was carried out using a single-screw extruder in a factorial central composite design with four factors. Effects of moisture and amount of quinoa flour on the expansion index and specific volume of snacks were observed. There was a pronounced increase in water solubility index of blends with the extrusion process with significant effects of all process parameters on the WSI. Higher water absorption index (WAI) was observed under high temperature, low moisture, and lower quinoa flour amount. Temperature and amount of quinoa flour influenced the color of the snacks. A positive quadratic effect of quinoa flour on hardness of products was observed. Blends of sour cassava starch and quinoa flour have good potential for use as raw material in production of extruded snacks with good physical properties.

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“…The water absorption index (WAI) measures the volume occupied by the starch after swelling in excess water, and indicates the integrity of starch in aqueous dispersion. Water solubility index (WSI), often used as an indicator of degradation of molecular components, measures the degree of starch conversion during extrusion which is the amount of soluble polysaccharide released from the starch component after extrusion (Yang et al, 2008). The WSI obtained in the different extrusion treatments ranged from 12.3 to 30.74%.…”

Section: Resultsmentioning

confidence: 99%

Physical characteristics of extruded cassava starch

Leonel

Freitas

Mischan

2009

Sci. agric. (Piracicaba, Braz.)

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Considering the importance of cassava starch for Brazilian industries, the current work aimed at evaluating the effects of extrusion parameters on the physical characteristics, mainly viscosity properties of extruded cassava starch. A factorial central composite design (2 3 ) with three independent variables and the response surface methodology were used to evaluate the results of expansion index, specific volume, water absorption index, water solubility index, color and paste properties, according to the variations in the moisture content, barrel temperature and screw speed. Results indicated that barrel temperature influenced the expansion index, specific volume, water absorption index, all the color parameters, the initial viscosity, peak and final viscosity. Feed moisture influenced the specific volume, color parameters, final viscosity and retrogradation. The screw speed had effects on water absorption index, color components as well as on the final viscosity and retrogradation of extruded starch. High moisture, low screw speed and intermediate temperature provided lower starch degradation, which is desirable for pre-cooked starch.

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Effects of adlay species and rice flour ratio on the physicochemical properties and texture characteristic of adlay-based extrudates

Cited by 47 publications

References 21 publications

Optimization of barrel temperature and kidney bean flour percentage based on various physical properties of extruded snacks

Optimization of barrel temperature and kidney bean flour percentage based on various physical properties of extruded snacks

Changes in physical properties of extruded sour cassava starch and quinoa flour blend snacks

Physical characteristics of extruded cassava starch

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