Functional Properties of Extrudates Prepared with Blends of Wheat Flour/Pinto Bean Meal with Added Wheat Bran

Hernández-Díaz, J.R.; Quintero‐Ramos, Armando; Barnard, J. A.; Balandrán‐Quintana, René Renato

doi:10.1177/1082013207082463

Cited by 69 publications

(61 citation statements)

References 22 publications

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“…Therefore, the decreasing trend of WSI with feed moisture content is expected and in agreement with previous reports [23,42].…”

Section: Water Absorption Index (Wai) and Water Solubility Index (Wsi)supporting

confidence: 93%

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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“…Therefore, the decreasing trend of WSI with feed moisture content is expected and in agreement with previous reports [23,42].…”

Section: Water Absorption Index (Wai) and Water Solubility Index (Wsi)supporting

confidence: 93%

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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“…This could be as a result of the disruption of covalent or non-covalent bonds in the carbohydrate and protein moieties, leading to smaller, more soluble molecular fragments [45,46]. These observations confirm similar findings reported for starch-based extrudates obtained either using single or twin screw extrusion [47,48]. Dextrinization is well known as the predominant mechanism of starch degradation during low moisture extrusion [37].…”

Section: Water Solubility Index Y Wsisupporting

confidence: 85%

Effect of Extrusion Conditions on Cassava/Soybean Extrudates

Olusegun¹

2016

MOJFPT

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Extrusion has been an effective technique in food process industry for production of convenience foods of diverse attributes due to its high productivity rate, very high energy efficiency, no effluents generation, e.t.c.In the present work, the effects of extrusion parameters such as feed moisture (FM), amount of soybean (AS) and barrel temperature (BT) on water absorption index (WAI), water solubility index (WSI), trypsin inhibitors reduction (TIR) and SEC of cassava and soybean blends were investigated using a locally developed simple single screw extruder. A Box-Benkhen design of response surface methodology was used with the three input variables: FM (16%, 20% and 24%), AS (10, 20 and 30 g soybean/ 100g flour) and BT (120, 145 and 170 °C). The experimental values of response variables WAI, WSI, TIR and SEC measured ranged from 2.43 to 3.56 g gel/g dry sample, 0.330 to 0.447 g solid/100g sample, 62.71 to 96.21 % and 2.57 to 4.24, respectively. Regression equations describing the effect of each variable on the product responses were obtained. The product responses were most affected linearly (p<0.01) by changes in BT and to a lesser extent by FM and AS (p<0.1). A second-order polynomials obtained to predict the response variables were all significant (p<0.01) with high correlation coefficients (R2) between 0.895 and 0.937 showing that the model can be used to navigate the design space. In the present study, best extrudate was obtained when the FM, AS and BT were 16 g water/100g, 20 g soyabean/100g flour and 170 °C, respectively.

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“…It has been reported that when starch depolymerization increased and the length of amylose and amylopectin chains shortened, the WSI increased (Balandran-Quintana et al, 1998). Similarly, Hernandez-Diaz and coworkers observed that the lower WSI was related with lower starch degradation (Hernandez-Diaz et al, 2007). Another report showed that gelatinizing higher WSI products would need less energy (Kaur & Singh, 2006).…”

Section: Water Holding Capacity (Whc) and Water Soluble Index (Wsi)mentioning

confidence: 96%

Evaluation of Gluten-Free Amaranth and Navy Bean Flour Blends on Quality of Sugar Cookies

Liu¹,

Chen²,

Xu³

2017

JFR

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Gluten-free sugar cookies were made from amaranth (Amaranthus caudatus) and navy bean flours of different ratios. The physical properties of flour blends, dough, and cookies were evaluated. This study found that navy bean and its blends with amaranth had greater water holding capacity (WHC) than that of wheat flour. The increased WHC was observed as the amount of navy bean flours increased in blends. The amaranth flour had the highest water soluble index (WSI) and pasting viscosities. The WSI, pasting viscosities and rheological elastic properties of composites were improved by amaranth flour. Differences were also found in geometrical and textural properties of the doughs and cookies. The cookies made from flour blends have lower width and spread factors; however, they had higher thickness and volume resulting in higher yield compared to wheat flour. Overall, the cookies made by amaranth, navy bean, and their blends were rated "acceptable" in color, flavor, texture, and overall acceptability in the sensory study. The flavorings of vanilla, cinnamon, and almond extracts improved sensory scores of cookies made from blends, making them indistinguishable from cookies using wheat flour. This study suggested that the amaranth-navy bean blends could be good gluten-free candidates for health-promoting food products.

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Functional Properties of Extrudates Prepared with Blends of Wheat Flour/Pinto Bean Meal with Added Wheat Bran

Cited by 69 publications

References 22 publications

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

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

Effect of Extrusion Conditions on Cassava/Soybean Extrudates

Evaluation of Gluten-Free Amaranth and Navy Bean Flour Blends on Quality of Sugar Cookies

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