Extrusion Cooking of Rice Flour and Amaranth Blends

Ilo, S.; Liu, Y.; Berghofer, Emmerich

doi:10.1006/fstl.1998.0497

Cited by 118 publications

(125 citation statements)

References 1 publication

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“…It is evident from our results that the addition of DHC significantly affects the total colour change and brings to an increase in the darkness of extrudates. Other authors (Ilo et al 1999;Wang & Ryu 2013) have demonstrated that the colour changes of extrudates are primarily caused by the formation of Maillard reaction products.…”

Section: Resultsmentioning

confidence: 98%

Optimisation of extrusion variables for the production of corn snack products enriched with defatted hemp cake

Jozinović¹,

Ačkar²,

Jokić³

et al. 2017

Czech J. Food Sci.

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Jozinović A., Ačkar D., Jokić S., Babić J., Panak Balentić J., Banožić M., Šubarić D. (2017): Optimisation of extrusion variables for the production of corn snack products enriched with defatted hemp cake. Czech J. Food Sci., 35: 507-516.The effects of defatted hemp cake added to corn grits (at ratios of 0, 5, and 10% DM), the moisture content of the mixtures (15, 20, and 25%) and the temperature in the extruder ejection zone (150, 165, and 180°C) on the physical properties of extruded products have been investigated. Statistical optimisation of investigated extrusion conditions using the response surface methodology was performed. The hemp cake was completely defatted by means of a supercritical CO 2 extraction. The extrusion was performed on a laboratory single screw extruder and regulated by the following parameters: temperature in the dosing and compression zone (120 and 150°C), screw compression ratio (4 : 1), round die (4 mm). The change of extrusion process conditions significantly affected the physical properties of produced snacks. The expansion ratio ranged between 1.38 and 3.11, bulk density between 0.14 and 0.49 g/cm 3 , hardness between 18.15 and 70.62 N, fracturability from 3.65 to 10.38 mm, and the total colour change between 3.25 and 24.73.

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Section: Resultsmentioning

confidence: 98%

Optimisation of extrusion variables for the production of corn snack products enriched with defatted hemp cake

Jozinović¹,

Ačkar²,

Jokić³

et al. 2017

Czech J. Food Sci.

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“…The precooked products had a lower peak viscosity of 100 BU, 130 BU and 150 BU for PK, LK and CPA, respectively, than the raw grain (418 BU). This can be attributed to the pregelatinize due to heat treatment (Ilo et al, 1999;Rodríguez-Sandoval et al, 2007). The precooking process reduced the breakdown viscosity (PK: 0 BU; LK: 10 BU; CPA: 0 BU), increased the setback viscosity (PK: 18 BU; LK: 30 BU; CPA: 20 BU) and increased the pasting temperature (PK: 68 °C; LK: 70 °C; CPA: 69 °C).…”

Section: Pasting Propertiesmentioning

confidence: 99%

Characterization and nutritional value of precooked products of kiwicha grains (Amaranthus caudatus)

Burgos

Armada

2015

Food Sci. Technol

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Kiwicha has significant nutritional characteristics. It is commonly used as a puffed product, but there is little research on the lamination process. In this paper, the physical, functional properties, chemical composition and acceptability of the precooked kiwicha grains were studied. Puffed (PK) and laminated kiwicha (LK) were made. Puffed amaranth (CPA) was used as a commercial reference standard. The raw grain (RG) showed a higher bulk density (0.85 g/ml) than in PK (0.18 g/ml) and LK (0.38 g/ml). Both products had a good expansion. The yellow index decreased in PK (50.92) and LK (45.87) respect to RG (65.64). The largest was CPA (58.54). In all the products, the precooking increased the index of absorption, solubility and swelling power. Also, they showed major pasting temperature, low peak viscosity and breakdown viscosity. In both formulated products, the content of total, soluble and insoluble dietary fibre decreased during the precooking process. The content of protein was optimal (between 14.57-14.59 g/100g). PK had high acceptability (5.84), preference (84.48%), purchase (38.79%) and consumption (43.96%) intention. The lowest was CPA. This work demonstrates that it's feasible to make precooked products with good quality characteristics, chemical composition and acceptability for the development of new products.Keywords: kiwicha; precooked products; physical and functional properties; acceptability; chemical composition. Practical Application:The research aims to develop precooked products with good quality characteristics, functional, nutritional value and sensory acceptability, for the development of new products for useful purposes. The use of a laminator and an aluminium pan adapted for the production of the puffed product are a novel idea. Therefore, these products will allow the revaluation of this Andean crop produced in the region and its importance to the regional economy.

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“…Feed moisture has been found to be the main factor affecting extrudate density and expansion [15,[25][26][27]. With an increased feed moisture content during extrusion due to plasticization of the melt may reduce the elasticity of the dough.…”

Section: Bulk Densitymentioning

confidence: 99%

“…The increase in temperature from 140 to 150°C decreased the bulk density from 0.85 to 0.25 g/cm 3 , whereas increase of pomace level increased the bulk density from 0.325 to 0.95 g/cm 3 . The highest BD 1.18 g/cm 3 was found at 140°C and 10% pomace.Feed moisture has been found to be the main factor affecting extrudate density and expansion [15,[25][26][27]. With an increased feed moisture content during extrusion due to plasticization of the melt may reduce the elasticity of the dough.…”

mentioning

confidence: 99%

Extrusion Cooking Technology: An Advance Skill for Manufacturing of Extrudate Food Products

Tiwari¹

2018

Extrusion of Metals, Polymers and Food Products

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The snack industry is one of the fastest growing food sectors and is an important contributor within the global convenience food market. Nowadays snacks and convenience foods are also consumed regularly in India. Properly designed convenience foods can make an important contribution to nutrition in Indian societies where social changes are altering traditional patterns of food preparation. Extrusion cooking as a popular means of preparing snack foods based on cereals and plant protein foodstuff has elicited considerable interest and attention over the past 30 years. Several studies on the extrusion of cereals and pulses, using various proportions, have been conducted because blends of cereals and pulses produce protein enriched products. Based on dough's functional properties like WAI, WSI, ER and BD, the extruded products can be classified into different group as per particular application. Therefore, this chapter is dealt with the effect of extrusion processing on product parameters, and nutritional and anti-nutritional properties of extruded product.Keywords: extrusion processing, direct expanded snack, single screw extruder, twin-screw extruder Food extrusion processingExtrusion process is an efficient continuous process, which uniquely combines several unit operations viz.: mixing, shearing, heating, pumping, forming, and sizing. Food extruders are classified thermally as forming or cooking and geometrically as single or twin screws. Single screw forming extruders are used to manufacture pasta, processed meats, and fillings. Single screw cooking extruder (SSCE) are used to produce dry and semi moist pet foods, expanded snacks, breakfast cereals, puddings, soup and drink bases, gelatinized © 2018 The Author(s). Licensee InTech. This chapter is distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/3.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. starch and texturized vegetable proteins. Twin-screw extruder applications include most SSCE products and chocolate coatings, candies, gums, enzyme modification process, etc.[1]. A food extruder is a high temperature short time bioreactor that transforms a variety of raw material/ingredients into finished product. Extrusion processing is a continuous process. The extruded products are sterile and because of complete starch gelatinization, veryExtrusion cooking is used for processing of starchy as well as materials since a long time. As extrusion processing is a thermally efficient process, it offers many advantages in processing of high protein based products like soy or legumes etc. Due to high temperature short time cooking of soy-cereal blend, the antinutritional factors are effectively destroyed without damage to nutritional quality of raw material [3]. Equipment and processing steps in making a direct expanded productThere are different processing steps involved for production of direct expanded snacks (Figure 1). Mixe...

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Extrusion Cooking of Rice Flour and Amaranth Blends

Cited by 118 publications

References 1 publication

Optimisation of extrusion variables for the production of corn snack products enriched with defatted hemp cake

Optimisation of extrusion variables for the production of corn snack products enriched with defatted hemp cake

Characterization and nutritional value of precooked products of kiwicha grains (Amaranthus caudatus)

Extrusion Cooking Technology: An Advance Skill for Manufacturing of Extrudate Food Products

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