Fat Reduction in Extruded Snacks with the Use of Xanthan Gun

Marques, Diego Rodrigues; Berwig, Kimberli Pauline; Graça, Carla; Monteiro, Antônio Roberto Giriboni; Sousa, Isabel

doi:10.1007/978-3-030-27701-7_3

Cited by 1 publication

(3 citation statements)

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“…The moisture content of instant gruels ranged from 7.10-7.89% for corn-goji berry and 6.85-7.83% for corncranberry gruels (detailed data not shown). These levels of moisture content in extruded corn-fruits instant gruels allow to long term storage, stabile shelf life and microbiological safety of products [11,36,37].…”

Section: Resultsmentioning

confidence: 99%

“…Water absorption index (WAI) and water solubility index (WSI) are two indices linked to the estimation of the behaviour of the processed material for application as a binder, a stabilizer, or emulsifier in various food systems [3,5,8,10,36]. WAI and WSI values extend in a wide range depending on the specific parameters applied during the extrusion-cooking process.…”

Section: Water Solubility Index (Wsi)mentioning

confidence: 99%

“…In particular, the first group refers to the initial composition of the raw material, the raw material formulation, the pre-processing treatments, the initial particle size of milled materials, and the milling procedure. The second group is related to the extruder conditions, such as extruder type, last section barrel temperature, or die temperature, feed moisture content, feed rate, screw speed, screw configuration, screw compression ratio, die dimension, and die configuration [36,37]. Oikonomou and Krokida [11] proposed the mathematical model investigates the effect of die temperature, feed moisture content, and screw speed on the WAI (1.3 to 9.5) and WSI (4.5 to 61.6%) properties for some extruded food products.…”

Section: Water Solubility Index (Wsi)mentioning

confidence: 99%

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Effect of composition and processing conditions on selected characteristics of extruded corn instant gruels enriched with fruits addition

2018

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Cranberries and goji berries were used as natural supplements in extruded instant corn gruels. The effects of additive type and level, as well as extrusion-cooking screw speed on selected properties of extrudates were tested. Corn grit was used as the base raw materials and dry and ground goji berries and cranberries were added at 1, 2, 3, 4 and 5%. Extrusion-cooking of blends was performed with a single screw extruder at temperature ranged 125-135°C using various screw speed during processing. Extrudates were ground below 1 mm for instant gruels. Water absorption, water solubility, as well as colour profile were tested. The results showed that the highest water absorption was evaluated for instant gruels consist the highest amount of goji berries extruded at the highest screw speed during processing, while cranberries addition have no significant effect on water absorption. Increasing amount of dry cranberries and goji berries in the recipe affected on lowering the water solubility of the extrudates. Significant effect of fruits on color coordinates was observed. Increasing amount of dry berries lowered lightness L* and yellowness of instant gruels, especially when goji berries were used in the recipe. Increasing the screw speed during processing decreased intensity b* values.

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Section: Resultsmentioning

confidence: 99%