Modification of Physicochemical Properties of Breadfruit Flour Using Different Twin-Screw Extrusion Conditions and Its Application in Soy Protein Gels

Abstract

The objective was to modify functional properties of breadfruit flours using twin-screw extrusion and test the physicochemical properties of the extruded flours. Extruded breadfruit flours were produced with twin-screw extrusion using different last barrel temperature (80 °C or 120 °C) and feed moisture content (17% or 30%). These conditions resulted in four extruded flours with different mechanical (specific mechanical energy, SME) and thermal (melt temperature) energies. At temperatures below the gelatinization of the native starch (<70 °C), swelling power was increased in all extruded treatments. Solubility was dramatically increased in high-SME extruded flours at all tested temperatures. Water holding capacity was dramatically increased in the low-SME extruded flours. A two-fold higher cold peak viscosity was obtained for low SME-high temperature extruded flour compared with the other extruded flours. Low SME-low temperature extruded flour still exhibited a hot peak viscosity, which occurred earlier than in native flour. Setback was decreased in all extruded flours, especially in high-SME treatments. The incorporation of extruded flours into soy protein gels did not affect cooking loss, while hardness and springiness decreased with the addition of extruded flours. Overall, extrusion of breadfruit flour altered functional flour properties, including water holding capacity and pasting properties, and modified the texture of soy protein gels.

Physicochemical properties of rice analogs based on multi-level: influence of the interaction of extrusion parameters

“…Sakonidou and Huang et al also reported that high temperature weakened the shear hindrance in solution and finally reduced the viscosity. [37,38] The peak viscosity, breakdown, final viscosity, and setback of HARA were greater than those of MRA, which indicated that microwave had a more destructive effect on the internal structure of RA than hot air. In addition, the trough viscosity had no significant difference between HARA and MRA, which indicated that the two drying methods had the same effect on the binding between molecules.…”

Breadfruit (Artocarpus altilis): Processing, nutritional quality, and food applications

“…These factors are affected by various extrusion parameters and its intensity which include moisture content, feed rate, temperature of barrel, and screw speed ( 55 ). Extrusion cooking of breadfruit flour has shown to retain its starch and protein content however, a significant decrease in lipid and a significant increase in ash content was observed ( 56 ). Extruded breadfruit flour using low specific mechanical energy highlighted greater water-binding capacity and lower solubility compared to flour extruded using high specific mechanical energy.…”

Pengaruh Waktu Fermentasi dan Pengadukan pada Fermentor Tank Lini Proses Mokaf 4.0 terhadap Karakteristik Reologi Mokaf yang Dihasilkan

“…Kemampuan adonan dalam mengikat minyak dapat dilihat pada Gambar 8. OHC atau daya ikat minyak bergantung pada gugus hidrofobik pada bahan dan kemampuan bahan mengikat minyak melalui struktur bahan tersebut (Huang, Roman, Martinez, & Bohrer, 2020). Pada Gambar 8 dapat dilihat bahwa daya ikat minyak pada mokaf berbagai perlakuan lebih tinggi dibandingkan kontrolnya (tepung singkong tanpa fermentasi) namun belum dapat dinyatakan bahwa semakin lama waktu fermentasi akan semakin meningkatkan nilai OHC nya.…”