Extrusion cooking of cassava-soy flour with 200 g/kg wheat bran promotes slower oral processing during consumption of the instant porridge and higher derived satiety

Oladiran, Dolapo A.; Emmambux, Mohammad Naushad; Kock, Henrietta Letitia De

doi:10.1016/j.lwt.2018.07.068

Cited by 15 publications

(15 citation statements)

References 43 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In recent years, the demand for fiber-rich foods has increased due to the health benefits associated with their consumption. Extrusion technology is highly used for the production of these products, and some types of bran, such those obtained from wheat and oat, can be used as raw materials (Oladiran et al, 2018). The bran that is found mostly in the outer layers of the whole cereal grains, contains high levels of bioactive compounds and dietary fiber, whose consumption has shown important advantages in comparison to refined cereals (Gong et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

Physical, phytochemical and sensory characteristics of extruded high-fiber breakfast cereals prepared by combining carrot by-products with wheat and oat bran

Delgado-Nieblas

Ahumada-Aguilar

Agramón-Velázquez

et al. 2021

RMIQ

View full text Add to dashboard Cite

Section: Introductionmentioning

confidence: 99%

Physical, phytochemical and sensory characteristics of extruded high-fiber breakfast cereals prepared by combining carrot by-products with wheat and oat bran

Delgado-Nieblas

Ahumada-Aguilar

Agramón-Velázquez

et al. 2021

RMIQ

View full text Add to dashboard Cite

“…Others have also proved the differences in mastication behavior for various foodstuffs and indicated the possibility of altering it. Examples can be found in the influences of formulation (Oladiran, Emmambux, & de Kock, 2018), cooking treatments (Djekic, Lorenzo, Munekata, Gagaoua, & Tomasevic, 2021; Ilic, Tomasevic, & Djekic, 2021), and the addition of condiments (Van Eck, Wijne, Fogliano, Stieger, & Scholten, 2019) on mastication parameters.…”

Section: Introductionmentioning

confidence: 99%

Ease of mastication index—Quantification of mastication effort using quality function deployment

Ilić

Tomašević

Đjekić

2021

Journal of Texture Studies

View full text Add to dashboard Cite

An effort required to masticate a bite of food seems important for a broad group of consumers considering many foodstuffs. Consumers with specific needs (elderly, people with impaired oral functioning) are also interested in ease of mastication.Besides understanding the relationships between mastication and sensory perception, a better insight into foodstuffs' mastication effort is needed to gain vital information when choosing the food and judging its quality. However, there is not much work describing the quantification of mastication effort as a quality grade. Within this research, we: (a) analyzed consumers' demands toward mastication attributes, (b) examined mastication, mechanical, and sensory parameters for nine foodstuffs (meat and dairy products), and (c) developed a quality function deployment model that connects consumers' demands with a multidimensional technical scale, enabling mastication effort quantification through a novel "ease of mastication index" (EMI).As a single-value quality score, EMI answers how much effort must be applied to masticate certain foodstuff. It is a left-sided index (it can have only positive values up to EMI = 1), having the maximal value for creamy cheese (0.96) and minimal (0.40) for fermented sausage in the present study, meaning the latter was the most difficult case study product for mastication. This study's practical application may be seen in the proposed model usage for foodstuffs research and development, bearing in mind ease of mastication. EMI may play an essential role as a novel quality indicator that can be considered crucial for broad and specific consumer groups.

show abstract

“…Oladiran et al. (2018) and Onyango and Wanjala (2018) also noted the glossier appearance of decorticated sorghum porridges compared to wholegrain porridge, likely due to the clarity of the aqueous starch gel in the porridge matrix. The dispersion of bran particles in the matrix of the wholegrain porridges was probably responsible for their less glossy appearance.…”

Section: Resultsmentioning

confidence: 98%

Descriptive sensory analysis of instant porridge from stored wholegrain and decorticated pearl millet flour cooked, stabilized and improved by using a low‐cost extruder

Onyeoziri

Torres-Aguilar

Hamaker

et al. 2021

Journal of Food Science

Self Cite

View full text Add to dashboard Cite

Pearl millet flour, particularly wholegrain flour, is highly susceptible to development of rancid aromas and flavors during storage. Grain decortication and extrusion cooking using a friction-heated single-screw extruder were investigated as potential flour stabilization processes. Raw and extruded wholegrain and decorticated grain pearl millet flours were stored at ambient (25 • C) and elevated (40 • C) temperatures for 6 months. A trained descriptive sensory panel developed a lexicon of 44 attributes to profile the aroma, flavor, and texture of porridges prepared from the flours. Grain decortication alone did not show an effect on the aroma and flavor profile of porridge. Extrusion cooking of both wholegrain and decorticated flours increased cereal-like aromas (branny, canned sweetcorn, sweet, and wheaty) and flavor (starchy), as well as stiffness and cohesiveness of the porridges. The porridges from the extruded pearl millet flours stored for up to 6 months at ambient and elevated temperatures did not show any indications of rancidity. In contrast, rancidity-associated aromas (chemical, painty, and soapy) and flavor (chemical) increased in porridges from the raw flours stored for 4 weeks and longer. These results indicate that grain decortication did not sufficiently reduce fat content to prevent oxidation, while extrusion cooking stabilized the pearl millet flours. In addition, intensified "cereal-like" aromas and flavors were probably due to Maillard reactions occurring during extrusion cooking. Resulting aroma compounds could have been immobilized in the extruded matrix and not released during flour storage. The application of extrusion cooking with a simple friction-heated single-screw extruder is a viable process for both precooking and extending the shelf life of pearl millet flours.Practical Application: This study demonstrates the potential of extrusion cooking to precook wholegrain pearl millet while preventing fat rancidity in wholegrain pearl millet flour, thereby improving the sensory quality and stability of pearl millet food products. The extensive sensory characterization of pearl millet porridge-type foods can serve as a guidance tool for development, improvement, and quality control of pearl millet foods. Furthermore, it establishes the efficacy of simple friction-heated, single-screw extruders for commercial manufacture of 3824

show abstract

Extrusion cooking of cassava-soy flour with 200 g/kg wheat bran promotes slower oral processing during consumption of the instant porridge and higher derived satiety

Abstract: Highlights • Wheat bran addition increased viscosity of porridge. • Porridge with 200 g/kg wheat bran had longer oral exposure. • Adding wheat bran to the composite porridge increased feelings of satiety. • Increased viscosity of porridge was associated with promoting satiety.

Cited by 15 publications

References 43 publications

Physical, phytochemical and sensory characteristics of extruded high-fiber breakfast cereals prepared by combining carrot by-products with wheat and oat bran

Physical, phytochemical and sensory characteristics of extruded high-fiber breakfast cereals prepared by combining carrot by-products with wheat and oat bran

Ease of mastication index—Quantification of mastication effort using quality function deployment

Descriptive sensory analysis of instant porridge from stored wholegrain and decorticated pearl millet flour cooked, stabilized and improved by using a low‐cost extruder

Contact Info

Product

Resources

About

Extrusion cooking of cassava-soy flour with 200 g/kg wheat bran promotes slower oral processing during consumption of the instant porridge and higher derived satiety

Abstract: Highlights • Wheat bran addition increased viscosity of porridge. • Porridge with 200 g/kg wheat bran had longer oral exposure. • Adding wheat bran to the composite porridge increased feelings of satiety. • Increased viscosity of porridge was associated with promoting satiety.

Cited by 15 publications

References 43 publications

Physical, phytochemical and sensory characteristics of extruded high-fiber breakfast cereals prepared by combining carrot by-products with wheat and oat bran

Physical, phytochemical and sensory characteristics of extruded high-fiber breakfast cereals prepared by combining carrot by-products with wheat and oat bran

Ease of mastication index—Quantification of mastication effort using quality function deployment

Descriptive sensory analysis of instant porridge from stored wholegrain and decorticated pearl millet flour cooked, stabilized and improved by using a low‐cost extruder

Contact Info

Product

Resources

About

Extrusion cooking of cassava-soy flour with 200 g/kg wheat bran promotes slower oral processing during consumption of the instant porridge and higher derived satiety