Incorporation of whey products in extruded corn, potato or rice snacks

Onwulata, C.I.; Smith, Philip W.; Konstance, R.P.; Holsinger, V.H.

doi:10.1016/s0963-9969(01)00088-6

Cited by 143 publications

(153 citation statements)

References 16 publications

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“…Due to the decrease of rice flour % and presence of 30 % defatted soy flour the oil absorption capacity of the extruded products decreased with increase in garlic incorporation 5 % (1.39±0.02) and 10 % (0.93±0.015) as seen in Table 2 and also higher absorption of oil may be attributed to presence of less fat and more crude fiber in case of extrudate sample prepared which was in accordance to Deshpande and Poshadri 2011 Specific mechanical energy (SME) The mechanical energy input per unit mass of the extrudate, was calculated by dividing the net power input to the screw by the extrudate flow rate (Rosentrater et al 2005). The SME ranged between 209.3±4.72 to 236.6±11.06 as seen in Table 2, and it was inversely proportional to mass flow rate where Onwulata et al 2001 had mentioned that Specific mechanical energy integrates extrusion responses, such as net torque, screw speed and the product mass flow rates. Various studies proved that SME also decreased at high moisture content, (Mjoun, and Rosentrater 2011), however moisture being constant in the feed formulation only mass flow rate could impact the SME which was seen to decrease with increase in the mass flow rate.…”

Section: Resultssupporting

confidence: 55%

Development and evaluation of garlic incorporated ready-to-eat extruded snacks

Haritha¹,

Vijayalakshmi²,

Gulla

2012

J Food Sci Technol

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The present study was carried out to develop and evaluate ready to eat extruded snacks incorporated with garlic powder at various levels (5 %, 10 %, 15 %, 20 %). The organoleptic evaluation was conducted for the developed products and the well accepted products were selected for further studies like physical properties and shelf life (stored at room temperature for 2 months). The organoleptic evaluation of the developed snacks revealed that 15 % and 20 % garlic incorporated snacks were not acceptable due to strong garlic flavor, therefore T 1 (control), T 2 (5 % garlic) and T 3 ( 10 % garlic) were selected for further studies. The physical properties showed significant changes with incorporation of garlic powder at 0 %-10 % level. There was an increase in mass flow rate, tap density and bulk density but decrease in the water holding capacity, oil absorption capacity and expansion ratio. The water soluble index and moisture retention of the products showed the same values for all the three selected treatments. The products were packed by ordinary, nitrogen and vacuum packing and stored for 2 months. It was found that there was an increase in moisture content and microbial load, however the increase was within limits. The increase in the moisture content was low in nitrogen packed products where as the microbial load decreased with increase in the percentage of garlic incorporation. The nitrogen and vacuum packed products showed less microbial load than the ordinary packed products. Garlic powder can be incorporated at 5 and 10 % levels in ready-to-eat extruded snacks with well acceptability and can be stored for a period of 2 months with nitrogen packing as an effective packaging.

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Section: Resultssupporting

confidence: 55%

Development and evaluation of garlic incorporated ready-to-eat extruded snacks

Haritha¹,

Vijayalakshmi²,

Gulla

2012

J Food Sci Technol

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“…Attempts have been made to add nutrients such as protein and fiber to the snack products in many studies (Veronica et al 2006;Stojceska et al 2008;Anton et al 2009). The addition of whey protein at 25 wt% to corn, rice and potato flour to produce snack resulted to the increase of fiber and protein content (Onwulata et al 2001). There are many reports suggested that as high-fiber, high protein materials are added to starch-based extruded snack, density and hardness are expected to increase (Onwulata et al 2001;Veronica et al 2006).…”

Section: Resultsmentioning

confidence: 99%

“…The addition of whey protein at 25 wt% to corn, rice and potato flour to produce snack resulted to the increase of fiber and protein content (Onwulata et al 2001). There are many reports suggested that as high-fiber, high protein materials are added to starch-based extruded snack, density and hardness are expected to increase (Onwulata et al 2001;Veronica et al 2006). Cereal fibers was added to extruded products to a maximum limit of 10-30 % fiber substitution for flour due to the increase in product hardness and decrease in consumer acceptance (Hsieh et al 1989).…”

Section: Resultsmentioning

confidence: 99%

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Expansion and functional properties of extruded snacks enriched with nutrition sources from food processing by-products

et al. 2015

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Rich sources of protein and dietary fiber from food processing by-products, defatted soybean meal, germinated brown rice meal, and mango peel fiber, were added to corn grit at 20 % (w/w) to produce fortified extruded snacks. Increase of total dietary fiber from 4.82 % (wb) to 5.92-17.80 % (wb) and protein from 5.03 % (wb) to 5.46-13.34 % were observed. The product indicated high expansion and good acceptance tested by sensory panels. There were 22.33-33.53 and 5.30-11.53 fold increase in the phenolics and antioxidant activity in the enriched snack products. The effects of feed moisture content, screw speed, and barrel temperature on expansion and nutritional properties of the extruded products were investigated by using response surface methodology. Regression equations describing the effect of each variable on the product responses were obtained. The snacks extruded with feed moisture 13-15 % (wb) and extrusion temperature at 160-180°C indicated the products with high preference in terms of expansion ratio between insoluble dietary fiber and soluble dietary fiber balance. The results showed that the by-products could be successfully used for nutritional supplemented expanded snacks.

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“…Although the effect of different protein sources on extrudates has been extensively investigated to increase the nutritional value of these products (Goes et al, 2015;Jozinović et al, 2016;Lazou & Krokida, 2010;Dnwulata et al, 2001b;Pastor-Cavada et al, 2011;Rathod & Annapure, 2016), little information is available on microalgae-added extruded snacks. Some studies using Spirulina on extrudates composition verified nutritional increase (Morsy et al, 2014;Joshi et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

Effect of Spirulina addition on the physicochemical and structural properties of extruded snacks

et al. 2017

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Nowadays the demand for practical food like snacks increases worldwide, however the nutritional value in most these formulations is reduced. Due to its chemical composition with high protein concentration, the microalga Spirulina has been used on the production of enriched foods. The present study aimed to evaluate the effects of Spirulina sp. LEB 18 addition on snacks formulations and extrusion conditions on the physicochemical and structural properties of snacks. Protein concentration and physical properties such as expansion index, bulk density, hardness, water absorption index, water solubility index and color were determined. The results showed that the addition of Spirulina sp. LEB 18, temperature in the last zone of the extruder and feed moisture influenced the product responses. The increase in feed moisture increased the hardness, bulk density and water absorption index of the snacks. Higher concentrations of microalga produced snacks with higher protein content, total color difference (ΔE) and compact structure. The addition of 2.6% Spirulina produced snacks with up to 11.3% protein and with adequate physical and structural properties for consumption. Thus, snacks containing Spirulina are an alternative to the demand for healthy food of practical consumption.Keywords: extrusion; microalga; microstructure; nutrition; snack.Practical Application: Snacks added of Spirulina can be developed with adequate physical and microstructural properties.

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Incorporation of whey products in extruded corn, potato or rice snacks

Cited by 143 publications

References 16 publications

Development and evaluation of garlic incorporated ready-to-eat extruded snacks

Development and evaluation of garlic incorporated ready-to-eat extruded snacks

Expansion and functional properties of extruded snacks enriched with nutrition sources from food processing by-products

Effect of Spirulina addition on the physicochemical and structural properties of extruded snacks

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