Effects of processing moisture on the physical properties and in vitro digestibility of starch and protein in extruded brown rice and pinto bean composite flours

Sumargo, Franklin; Gulati, Paridhi; Weier, Steven A.; Clarke, Jennifer; Rose, Devin J.

doi:10.1016/j.foodchem.2016.05.097

Cited by 54 publications

(46 citation statements)

References 33 publications

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“…This effect is due to the fact that higher moisture content decreases the shear of the plasticized mass inside the extruder, reducing the gelatinized starch and prevent the growth of air bubbles of the snacks (Stojceska et al, 2009;Sumargo et al, 2016). The hardness of the snacks ranged from 14.1 to 32.8 N. Similar results (16.2 to 43.4 N) were reported by Joshi et al (2014) on corn extrudates added with microalga.…”

Section: Hardnesssupporting

confidence: 63%

“…LEB 18. Previous studies also used rice as raw material and observed similar behavior of moisture on the expansion of extrudates (Borah et al, 2016;Sumargo et al, 2016). According to Ding et al (2005) increasing feed moisture content during extrusion reduces the mechanical energy dissipation, resulting in the mass less viscous, reducing the degree of gelatinization of the starch and resulting in less expansion.…”

Section: Expansion Indexmentioning

confidence: 80%

“…LEB 18 addition had not significant probably due to the concentration used was not sufficient to influenced the viscous and elastic forces who governing the extrusion expansion (Sumargo et al, 2016). Elevated temperatures tend to affect and reduce the rate of expansion due to degradation of the starch granules (Borah et al, 2016).…”

Section: Expansion Indexmentioning

confidence: 98%

“…The regression models were obtained from significant terms (p < 0.10), where the adequacy of the fit model was evaluated from the coefficient of determination (R 2 > 0.70) (Borah et al, 2016;Jeyakumari et al, 2016;Sumargo et al, 2016). Dnly the best-fitted model was selected for each response in order to find the best process condition.…”

Section: Experimental Design and Statistical Analysismentioning

confidence: 99%

“…The expansion obtained in this work presented results similar to those found by others studies. Sumargo et al (2016) developed extruded of rice and beans and obtained values between 3.5 and 4.2. Ding et al (2005) reported values between 2.02 and 3.87 for rice-based extrudates.…”

Section: Expansion Indexmentioning

confidence: 99%

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Effect of Spirulina addition on the physicochemical and structural properties of extruded snacks

et al. 2017

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Nowadays the demand for practical food like snacks increases worldwide, however the nutritional value in most these formulations is reduced. Due to its chemical composition with high protein concentration, the microalga Spirulina has been used on the production of enriched foods. The present study aimed to evaluate the effects of Spirulina sp. LEB 18 addition on snacks formulations and extrusion conditions on the physicochemical and structural properties of snacks. Protein concentration and physical properties such as expansion index, bulk density, hardness, water absorption index, water solubility index and color were determined. The results showed that the addition of Spirulina sp. LEB 18, temperature in the last zone of the extruder and feed moisture influenced the product responses. The increase in feed moisture increased the hardness, bulk density and water absorption index of the snacks. Higher concentrations of microalga produced snacks with higher protein content, total color difference (ΔE) and compact structure. The addition of 2.6% Spirulina produced snacks with up to 11.3% protein and with adequate physical and structural properties for consumption. Thus, snacks containing Spirulina are an alternative to the demand for healthy food of practical consumption.Keywords: extrusion; microalga; microstructure; nutrition; snack.Practical Application: Snacks added of Spirulina can be developed with adequate physical and microstructural properties.

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Section: Hardnesssupporting

confidence: 63%

Section: Expansion Indexmentioning

confidence: 80%

Section: Expansion Indexmentioning

confidence: 98%

Section: Experimental Design and Statistical Analysismentioning

confidence: 99%

Section: Expansion Indexmentioning

confidence: 99%

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Effect of Spirulina addition on the physicochemical and structural properties of extruded snacks

et al. 2017

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Effects of extrusion on the stability and digestibility of instant coix seed porridge

Duan,

Wu,

Wang

et al. 2024

Cereal Chem

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Background and ObjectivesCoix seed is rich in nutrients but its tough husk and resilient structure require substantial energy and cooking time, limiting their utilization and consumption. This study aims to develop a convenient, high‐quality instant coix seed porridge to expand the consumption and utility of coix seed.FindingsExtrusion treatment significantly (p < .05) improved the stability and decreased viscosity of instant coix seed porridge compared to the cooking process, particularly when the extrusion moisture reached 22%. Furthermore, extrusion at the moisture of 18%–22% not only had no significant impact on the water‐soluble protein (WSP) content of instant coix seed porridge but also decreased the starch‐digested ratio when compared with the cooking process, thereby enriching its nutritional value. The increased stability of instant coix seed porridge was due to the exposed hydrophilic groups by disrupted the long‐ and short‐range ordered structure of coix seed starch as evidenced by X‐ray diffraction and Fourier transform infrared analyses. Furthermore, the decreased digestibility was attributed to the formation of starch–lipid complexes.ConclusionsExtrusion can be used to produce instant coix seed porridge with low viscosity, high stability, and delayed starch digestion. In addition, the instant porridge produced by this method can have the same WSP as cooking treatment.Significance and NoveltyThis study provides valuable insights into producing instant coix seed porridge.

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An investigation of functional quality characteristics and water interactions of navy bean, chickpea, pea, and lentil flours

2022

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Legume flours are great sources of protein, dietary fiber, starch, minerals, and vitamins. In recent years, the utilization of different legume flours in food systems has gained attention due to their sustainable and functional properties. This study aimed to characterize and examine the water interactions of different legume flours: navy bean, chickpea, pea, and lentil. For this purpose, in addition to the standard techniques (proximal analysis, Fourier transform infrared, protein solubility, and water solubility/absorption index), time‐domain nuclear magnetic resonance (TD‐NMR) relaxometry was also performed to explain the molecular interactions in the flours. Based on the results, carbohydrate and protein content of legume flours varied from 67.44 to 72.23 (g/100 g dw) and 23.19 to 27.03 (g/100 g dw) with low fat (0.86–5.44 [g/100 g dw]) and moisture content (6.01–8.14 [g/100 g dw]). Despite the slight differences in their compositions being small, moisture, protein, and carbohydrate contents influenced flour–water interactions. Thus, flour–water mixtures were assessed, and findings showed that water solubility index (WSI) followed the order: chickpea > lentil > navy bean > pea, whereas water absorption index (WAI) followed the order: pea > navy bean > lentil > chickpea. T2 relaxation times measured by NMR and protein solubility results were also in accordance with these results. The results of this study demonstrated that legume flours that were investigated offered potential for commercial applications. Because various food applications require different flour–water interactions, a suitable flour can be selected by considering these results.

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Effects of processing moisture on the physical properties and in vitro digestibility of starch and protein in extruded brown rice and pinto bean composite flours

Cited by 54 publications

References 33 publications

Effect of Spirulina addition on the physicochemical and structural properties of extruded snacks

Effect of Spirulina addition on the physicochemical and structural properties of extruded snacks

Effects of extrusion on the stability and digestibility of instant coix seed porridge

An investigation of functional quality characteristics and water interactions of navy bean, chickpea, pea, and lentil flours

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