Literature Data Compilation of WAI and WSI of Extrudate Food Products

Οικονόμου, Ν.; Krokida, Magdalini

doi:10.1080/10942910903160422

Cited by 54 publications

(43 citation statements)

References 92 publications

(51 reference statements)

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“…The WSI value is an indication of state of protein in proteinaceous blends. Since, in our blend, the proportion of protein is high, the increase might be due to partial protein denaturation at higher temperature (Oikonomou and Krokida 2011). Kumar et al (2010) indicated that WSI increases with increase in fibrous content in the feed formulation, which supports our findings (Fig.…”

Section: Water Solubility Index (Wsi)supporting

confidence: 82%

“…The major functions of these ingredients are to give texture, structure, mouth feel, bulk, and many other characteristics desired for specific finished products (Launay and Lisch 1983). These characteristics are quantified by functional properties like bulk density, expansion index, water absorption and solubility indices and viscosity of the product (Singh et al 2007;Oikonomou and Krokida 2011). The effects of extrusion conditions and feed compositions on functional properties of various cereal and pulse based products have been studied extensively (Balasubramanian et al 2012;Seth and Rajamanickam 2012).…”

Section: Introductionmentioning

confidence: 99%

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Effect of feed composition, moisture content and extrusion temperature on extrudate characteristics of yam-corn-rice based snack food

2013

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Blends of yam, rice and corn flour were processed in a twin-screw extruder. Effects of yam flour (10-40 %), feed moisture content (12-24 %) and extruder barrel temperature (100-140°C) on the characteristics of the dried extrudates was investigated using a statistical technique response surface methodology (RSM). Radial expansion ratio differed significantly (p ≤0.05) with change in all the independent variables. Highest expansion (3.97) was found at lowest moisture content (12 %) and highest barrel temperature (140°C). Increased yam flour level decreased the expansion ratio significantly. Water absorption index (WAI) increased significantly with increase of all variables. However, water solubility index (WSI) did not change with change in yam flour percent. Hardness of extrudates that varied from 3.86 to 6.94 N was positively correlated with yam flour level and feed moisture content, however it decreased significantly (p ≤0.001) with increase of barrel temperature. Yam percent of 15.75 with feed moisture and barrel temperature at 12.00 % and 140°C respectively gave an optimized product of high desirability (> 0.90) with optimum responses of 3.29 expansion ratio, 5.64 g/g dry solid water absorption index, 30.39 % water solubility index and 3.86 N hardness. The predicted values registered nonsignificant (p <0.10) differences from the experimental results. Further study would include the sensory properties enhancement of extruded snacks and little emphasis on the chemistry of interaction between different components.

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Section: Water Solubility Index (Wsi)supporting

confidence: 82%

Section: Introductionmentioning

confidence: 99%

Effect of feed composition, moisture content and extrusion temperature on extrudate characteristics of yam-corn-rice based snack food

2013

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“…The WSI of faba beans increased on sprouting (23.0–25.3%) (Table ). The WSI indicates the amount of molecules solubilised as an effect of processing (Oikonomou & Krokida, ). Roasting increased WSI of barley which could be attributed to molecular fragmentation on starch gelatinisation and disruption of the cell wall materials and similar was reported on barley roasting (Sharma et al ., ).…”

Section: Resultsmentioning

confidence: 97%

Nutrient and functional properties of composite flours processed from pregelatinised barley, sprouted faba bean and carrot flours

Neme

Bultosa

Bussa

2015

Int J of Food Sci Tech

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Summary Mixture response surface methodology was used to study the effects of blending ratio (barley, faba bean and carrot) and faba bean sprout durations (1, 2 and 3 days) to improve nutrients and functional properties of bassoo (a traditional food in Ethiopia). Addition of sprouted and roasted faba bean and dried carrot flours significantly (P < 0.05) increased iron, zinc, total carotenoid (TC), water solubility index (WSI), water hydration capacity (WHC) and aw. Models generated were fitting with high coefficient of determination R2: 0.74, 0.94, 0.99, 0.99, 0.94, 0.94, 0.94, 0.96 and 0.99 for iron, zinc, TC, condensed tannin, ferric reducing power, aw, WAI, WSI and WHC, respectively. The study showed blending of pregelatinised barley, sprouted and roasted faba bean and dried carrots flours from 50% to 65%, 25% to 35% and 10% to 15%, respectively, led to achieve desired functional and nutritional quality studied.

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“…In particular, the first group refers to the initial composition of raw material, raw material formulation, pre-processing treatments and initial particle size of milled materials. The second group is related to the extruder conditions, such as extruder type, last section barrel temperature, feed moisture content, feed rate, screw speed, screw configuration, screw compression ratio, die dimension, and die configuration (ShaRMa et al, 2004;oIkoNoMou & kRokIDa, 2011).…”

Section: Resultsmentioning

confidence: 99%