Expansion characteristics of a nutritious extruded snack food using response surface methodology

Özer, Emir Ayşe; İbanoğlu, Şenol; Ainsworth, Paul; Yağmur, Cahide

doi:10.1007/s00217-004-0884-7

Cited by 35 publications

(22 citation statements)

References 7 publications

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“…The protein content of legumes typically ranges from 17% to 40% contrasting with the 7-13% normally seen in cereal grains and being similar to the levels seen in meat (de Almeida Costa, da Silva Queiroz-Monici, Machado Reis, & de Oliveira, 2006). This high level of protein combination with other nutrients from fruit and vegetable sources can provide the basis for a range of highly nutritious extruded snack products (Ozer, Ibanoglu, Ainsworth, & Yagmur, 2004).…”

Section: Introductionmentioning

confidence: 93%

Effect of brewers spent grain addition and screw speed on the selected physical and nutritional properties of an extruded snack

Ainsworth

İbanoğlu

Plunkett

et al. 2007

Journal of Food Engineering

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172

107

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Section: Introductionmentioning

confidence: 93%

Effect of brewers spent grain addition and screw speed on the selected physical and nutritional properties of an extruded snack

Ainsworth

İbanoğlu

Plunkett

et al. 2007

Journal of Food Engineering

Self Cite

172

107

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“…Shogren et al (2006) confirmed that a high protein and lysine spaghetti can be made with 35 % soy flour without adverse effect on the flavour and texture of the resulting products. As extruded snack products are predominantly made from cereal flour or starches and are generally low in protein and have low biological value (Iqbal et al 2006), high level of protein combinations with protein rich sources can provide the basis for a range of highly nutritious extruded snack products (Ozer et al 2004;Qing et al 2005).…”

Section: Resultsmentioning

confidence: 99%

Development of baked and extruded functional foods from metabolic syndrome specific ingredient mix

2014

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The study was aimed to develop baked and extruded functional foods from Metabolic Syndrome (MS) specific designed ingredient mixes with optimum amino acid makeup using key food ingredients with functional properties such as whole cereals, legumes, skimmed milk powder, along with flaxseeds and fenugreek seeds. Two cereals viz. barley and oats and four pulses viz. mung bean, cowpea, bengal gram and soybean were blended in different proportions in order to balance the limiting amino acid lysine in the wheat flour. Three products namely bread, extruded snack and noodles prepared from twenty five ingredient mixes. Six ingredient mixes of breads and four ingredient mixes each of extruded snack and noodles specifically designed for MS patients were organoleptically at par with control wheat flour products. The acceptable products had significantly (p≤0.05) higher lysine, crude protein, ash and fibre and low carbohydrates in compare control whole wheat flour products, hence appropriate for MS patients.

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“…However, cereal and potato snacks tend to be low in protein and to have a poor biological value due to their limited essential amino acid contents (Harper, 1981;Prabhavat et al, 1995;Thakur and Saxena, 2000;Özer et al, 2004). The most often used types of proteins for enrichment of snack products are whey and soy proteins (Brnčić et al, 2009a).…”

Section: Introductionmentioning

confidence: 99%

Functional Characteristics of Extruded Blends of Potato Flakes and Whey Protein Isolate

Dushkova¹,

Menkov²,

Toshkov³

2012

International Journal of Food Engineering

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The purpose of the present study was to explore the effects of feed moisture and the addition of whey protein isolate on some physicochemical properties of the obtained extrudates from potato flakes. Extrudates were produced using a laboratory single-screw extruder. Conditions during extrusion were: screw speed -200 rpm; compression ratio -3:1; extruders temperature zones -120, 150, 160°C; diameter of the nozzle -5 mm. With increasing of feed moisture content and protein level, there was a significant rise of density as well as lowering of expansion of extrudates. As the feed moisture content increased from 13 to 20 percent w.w. the water absorption index (WAI) increased and the water solubility index (WSI) decreased. The feed protein level increased the protein content and decreased WAI. A maximum of WSI was observed at feed moisture content 20 percent w.w. and protein level 18 percent w.w. The extrusion and the protein addition do not affect the equilibrium moisture of the potato flakes extrudates.

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Expansion characteristics of a nutritious extruded snack food using response surface methodology

Cited by 35 publications

References 7 publications

Effect of brewers spent grain addition and screw speed on the selected physical and nutritional properties of an extruded snack

Effect of brewers spent grain addition and screw speed on the selected physical and nutritional properties of an extruded snack

Development of baked and extruded functional foods from metabolic syndrome specific ingredient mix

Functional Characteristics of Extruded Blends of Potato Flakes and Whey Protein Isolate

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