Food extrusion: An advanced process for innovation and novel product development

Λάζου, Ανδριάνα

doi:10.1080/10408398.2022.2143474

Cited by 17 publications

(6 citation statements)

References 174 publications

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“…Puffed foods are grain‐based ready‐to‐eat foods that include breakfast cereals and snacks (such as chips, fries, and popcorn). They are brittle solid foams with tiny pores, which are obtained by extrusion, baking, frying, microwaving, or freeze‐drying, and a continuous solid wall formed by a dense starch/protein composite (Jarpa‐Parra & Chen, 2021; Lazou, 2022).…”

Section: Foams In Food and Modern Cuisinementioning

confidence: 99%

An overview of edible foams in food and modern cuisine: Destabilization and stabilization mechanisms and applications

Hu,

Meng

2023

Comp Rev Food Sci Food Safe

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Foam, as a structured multi‐scale colloidal system, is becoming increasingly popular in food because it gives a series of unique textures, structures, and appearances to foods while maintaining clean labels. Recently, developing green and healthy food‐grade foaming agents, improving the stability of edible foams, and exploring the application of foam structures and new foaming agents have been the focus of foam systems. This review comprehensively introduces the destabilization mechanisms of foam and summarizes the main mechanisms controlling the foam stability and progress of different food‐grade materials (small‐molecular surfactants, biopolymers, and edible Pickering particles). Furthermore, the classic foam systems in food and modern cuisine, their applications, developments, and challenges are also underlined. Natural small‐molecular surfactants, novel plant/microalgae proteins, and edible colloidal particles are the research hotspots of high‐efficiency food‐grade foam stabilizers. They have apparent differences in foam stability mechanisms, and each exerts its advantages. However, the development of foam stabilizers remains to be enriched compared with emulsions. Food foams are diverse and widely used, bringing unique enjoyment and benefit to consumers regarding sense, innovation, and health attributes. In addition to industrial inflatable foods, the foam foods in molecular gastronomy are also worthy of exploration. Moreover, edible foams may have greater potential in structured food design, 3D/4D printing, and controlled flavor release in the future. This review will provide a reference for the efficient development of functional inflatable foods and the advancement of foam technologies in modern cuisine.

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Section: Foams In Food and Modern Cuisinementioning

confidence: 99%

An overview of edible foams in food and modern cuisine: Destabilization and stabilization mechanisms and applications

Hu,

Meng

2023

Comp Rev Food Sci Food Safe

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“…The EI varied from 3.94 if low screw speed was used, up to 4.37 at the highest screw speed (120 rpm) during the extrusion-cooking (Table 3). Moreover, bulk density was low, as required for good quality extruded snacks [9], and BD decreased with higher screw speed (the effect of thermal and mechanical treatment during the extrusion-cooking process) [12,36]. Temperature (up to 135 • C) allied with intensive shearing (induced by high screw speed) enabled complete gelatinization of the starch present in the basic recipe, and even overtreatment-as suggested by the very high component solubility (WSI over 32.38%), which is very characteristic for corn extrudates [9].…”

Section: Physical Properties Of Corn-based Crisps Supplemented With F...mentioning

confidence: 99%

Corn-Based Gluten-Free Snacks Supplemented with Various Dried Fruits: Characteristics of Physical Properties and Effect of Variables

Różańska-Boczula,

Wójtowicz,

Piszcz

et al. 2023

Applied Sciences

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The market of extruded products is constantly growing and the incorporation of fruit items into their recipe, can made a crisp snack product a healthy one of acceptable flavor. The subject of this work is the evaluation of the effects of production screw speed, fruit type and amount on selected physical properties (expansion index, bulk density, water absorption and solubility, texture profile and color balance) of corn-based gluten-free crisps supplemented with various amounts (0–20%) of dried fruits (apple, white mulberry, goji berry, elderberry, blackberry) processed at variable screw speeds (80, 100 and 120 rpm). This work demonstrates that it is possible to obtain marketable extruded snacks with natural color coming from the incorporated dried fruits and with adequate expansion and texture if addition was up to 10% of all the tested fruits. Moreover, very good aeration, crispy texture and acceptable natural color was found if dried elderberry and blackberry were added to snacks even at 15 and 20%. Application of 15 or 20% of apple, white mulberry and goji berries showed similar color profiles and caused decrease in texture and expansion of snacks. The rotational screw speed effect differs significantly only in hardness and cutting force of the supplemented corn crisps.

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“…These capabilities encompass simultaneous processes such as flavor generation, encapsulation, heating, cooling, shaping, venting, mixing, shearing, and conveying. The versatility of HME technology allows for efficient and comprehensive transformations of diverse dietary matrices ( 5 ). Additionally, HME may result in improved water hydration capabilities, degree of soluble fiber content from cell wall components, digestibility, shelf-stability, and expansion ratio ( 6 ).…”

Section: Introductionmentioning

confidence: 99%

Synergistic modification of hot-melt extrusion and nobiletin on the multi-scale structures, interactions, thermal properties, and in vitro digestibility of rice starch

Zhang,

Feng,

Wang

et al. 2024

Front. Nutr.

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BackgroundRice starch has high digestibility due to its large carbohydrate content. Synergistic modification of hot-melt extrusion (HME) and additives such as flavonoids, hydrocolloids, proteins, lipids, and other additives has the tendency to retard the rate of starch hydrolysis. Hence, the current investigation aimed to study the combined effect of the HME-assisted addition of nobiletin (NOB, 0, 2, 4, and 6%) on the multi-scale structures, interactions, thermal, and digestibility characteristics of rice starch.MethodsThe study employed density functional theory calculations and an infrared second derivative of an Fourier-transform infrared (FTIR) spectrometer to analyze the interactions between NOB and starch. The physicochemical properties of the starch extrudates were characterized by FTIR, 13C nuclear magnetic resonance, X-ray diffraction, and differential scanning calorimetry, while the digestibility was evaluated using an in vitro digestion model.ResultsHME was found to disrupt the crystalline structure, helix structure, short-ordered structure, and thermal properties of starch. The interaction between NOB and starch involved hydrophobic interactions and hydrogen bonds, effectively preventing the molecular chains of starch from interacting with each other and disrupting their double helix structure. The addition of NOB led to the formation of a highly single-helical V-type crystalline structure, along with the formation of ordered structural domains. Consequently, the combined treatment significantly enhanced the ordered structure and thermal stability of starch, thus effectively leading to an increase in resistant starch and slowly digestion starch.DiscussionThe study underscores that synergistic modification of HME and NOB holds promise for enhancing both the nutritional value and functional properties of rice starch. These findings offer valuable insights for developing high-quality rice starch products with broader applications.

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Food extrusion: An advanced process for innovation and novel product development

Cited by 17 publications

References 174 publications

An overview of edible foams in food and modern cuisine: Destabilization and stabilization mechanisms and applications

An overview of edible foams in food and modern cuisine: Destabilization and stabilization mechanisms and applications

Corn-Based Gluten-Free Snacks Supplemented with Various Dried Fruits: Characteristics of Physical Properties and Effect of Variables

Synergistic modification of hot-melt extrusion and nobiletin on the multi-scale structures, interactions, thermal properties, and in vitro digestibility of rice starch

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