Evaluation of snack foods from barley–tomato pomace blends by extrusion processing

Altan, Aylin; McCarthy, Kathryn; Maskan, Medeni

doi:10.1016/j.jfoodeng.2007.05.014

Cited by 310 publications

(351 citation statements)

References 39 publications

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“…Bulk density is a better measure of volumetric expansion as there is an inverse relationship between sectional and longitudinal expansion (Dogan and Karwe 2003;Ilo et al 1996). Increase in barrel temperature results in extrudates with low values for hardness, where reduced BD was observed in the present study similar to that observed by Altan et al (2008) and Bhattacharya (1997). Increase in gelatinization increases the volume and decreases the bulk density (Mercier and Feillet 1975;Case et al 1992).…”

Section: Correlation Between the Physical Characteristicssupporting

confidence: 55%

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Twin screw extrusion of kodo millet-chickpea blend: process parameter optimization, physico-chemical and functional properties

2012

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Kodo millet-chickpea flour blend (70:30) was explored for development of directly expanded snack by twin-screw extrusion. Effect of process parameters like temperature (80-150°C), screw speed (250-300 rpm) and feeder speed (15-30 rpm) on physical properties (expansion ratio, bulk density, hardness, crispiness) of extrudates were investigated and optimized using response surface methodology. Desirable crispy extrudates were obtained at higher screw speed 293 rpm, lower feeder speed 19 rpm, and medium to high temperature of 123°C. Effect of extreme and intermediate process conditions on functional, proximate quality and colour of the extrudates were also evaluated.

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Section: Correlation Between the Physical Characteristicssupporting

confidence: 55%

“…WSI decreased with increase in temperature and screw speed in case of rice grit snack (Yagci and Gogus 2008). Temperature was found to be inversely proportional to WSI in oat extrudates (Gutoski and El-Dash 1999) and in barley-tomato pomace extrudates Altan et al 2008). …”

Section: Effect Of Process Conditions On Functional Propertiesmentioning

confidence: 99%

Twin screw extrusion of kodo millet-chickpea blend: process parameter optimization, physico-chemical and functional properties

2012

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“…Replacement of starchy raw materials by vegetables, fruits, or highfiber additives reduces the starch undergoing swelling and gelatinization during processing so WAI is usually much lower with more additives and can be temperaturedependent [36]. Testing barley-tomato pomace extrudates, Altan and coworkers [37] reported that WAI decreases from 7.03 to 6.10 g g -1 with increasing temperature and pomace level.…”

Section: Physical Properties Of Enriched Snacksmentioning

confidence: 99%

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

et al. 2015

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Extrusion-cooking of plant materials may enhance antioxidant activity and improve health benefits. Selected antioxidant polyphenols in extruded corn gruels enriched with different amounts of linden flowers were determined by LC-ESI-MS/MS and quality characteristics were determined.Phenolic content increased with Tiliae inflorescentia addition and was not decreased by high-temperature extrusion. Linden flower incorporation into instant gruels should be limited to 10% to retain acceptable sensory properties.

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“…The same software was used for generation of response surface plots, superimposition of counter plots and optimization of process variables (Altan et al 2008a;Yagci and Gogus 2008;Ding et al 2005;Dhingra and Paul 2005). …”

Section: Experimental Design and Statistical Analysismentioning

confidence: 99%

“…Suksomboon et al (2011) reported similar effect of barrel temperature on the BD of extrudates developed from Hom Nil rice. Altan et al (2008a) described that the degree of superheating of water in the extruder would increase along with rise in BT, also leading to higher expansion with resultant lower bulk density. The increase in BD due to higher FMC may be because of reduction in elasticity of dough and lower expansion (Ding et al 2006).…”

Section: Effect Of Extrusion Cooking On Bulk Density Of Extrudatesmentioning

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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Evaluation of snack foods from barley–tomato pomace blends by extrusion processing

Cited by 310 publications

References 39 publications

Twin screw extrusion of kodo millet-chickpea blend: process parameter optimization, physico-chemical and functional properties

Twin screw extrusion of kodo millet-chickpea blend: process parameter optimization, physico-chemical and functional properties

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

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

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