Multiple optimization of chemical and textural properties of roasted expanded purple maize using response surface methodology

Mrad, Rachelle; Debs, Espérance; Saliba, Rachad; Maroun, Richard G.; Louka, Nicolas

doi:10.1016/j.jcs.2014.05.005

Cited by 23 publications

(21 citation statements)

References 17 publications

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“…), banana (Saca and Lozano ), maize (Mrad et al . ), potato (Sullivan et al . ), carrot and onion (Louka and Allaf ).…”

Section: Introductionmentioning

confidence: 99%

Impacts of Pre-Drying Methods on Physicochemical Characteristics, Color, Texture, Volume Ratio, Microstructure and Rehydration of Explosion Puffing Dried Pear Chips

Zhou

et al. 2015

Journal of Food Processing and Preservation

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The impacts of hot air drying (AD), freeze drying (FD), infrared drying, microwave drying and vacuum drying as pre-drying methods for explosion puffing drying (EPD), on the qualities of pear chips were studied. The lowest total color differences were found in the FD and FD-EPD dried pear chips (ΔE 10.7 and 9.78, respectively). Substantial volume expansion (7.4%) was only observed in the FD-EPD dried chips, which was in line with its expanded porous microstructures. The FD-EPD dried pear chips exhibited a relatively low hardness (26.1 N) and the highest crispness (36.5), indicating a crispier texture. The FD-EPD dried pear chips showed the second fastest rehydration rate. Sensory analysis suggested that, compared with conventional AD pre-drying, FD pre-drying dramatically improved the overall quality of pear chips. In conclusion, FD-EPD could be used as a competitive drying method for obtaining high-quality fruit chips or processing valuable material. PRACTICAL APPLICATIONSFruit chips, as a healthy snack, have become increasingly popular in the diet of modern consumers. Among many fruit chip production technologies, explosion puffing drying (EPD) is an efficient technology with unique advantages on super crispy texture. Generally, prior to EPD drying, hot air drying (AD) is used as a pre-dying treatment for reducing the moisture content of a raw material. However, severe shrinkage, nutritional degradation and color deterioration often occur during AD pre-drying stage. The research for answers to this technological challenge was the motivation of this study, which evaluated the impact of different pre-drying process on qualities of pear chips. The data shown would provide scientific rationales for obtaining high-quality fruit chips or processing valuable material.

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“…), banana (Saca and Lozano ), maize (Mrad et al . ), potato (Sullivan et al . ), carrot and onion (Louka and Allaf ).…”

Section: Introductionmentioning

confidence: 99%

Impacts of Pre-Drying Methods on Physicochemical Characteristics, Color, Texture, Volume Ratio, Microstructure and Rehydration of Explosion Puffing Dried Pear Chips

Zhou

et al. 2015

Journal of Food Processing and Preservation

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“…The great advantage of this rapid compression is the possibility to treat heat‐sensitive products that cannot withstand more than few seconds under high pressure (Mrad et al . 2014b,c, 2015b). IVDV process seems to be a good pretreatment to modify the structure of raw chickpeas thus preparing them for further treatment.…”

Section: Introductionmentioning

confidence: 99%

“…It differs from DIC by the fact that compression to high pressure (attaining 15 bars) requires less than 1 s in comparison with more than 10 s needed in DIC. The great advantage of this rapid compression is the possibility to treat heatsensitive products that cannot withstand more than few seconds under high pressure (Mrad et al 2014b(Mrad et al ,c, 2015b. IVDV process seems to be a good pretreatment to modify the structure of raw chickpeas thus preparing them for further treatment.…”

Section: Introductionmentioning

confidence: 99%

Effect of Intensification of Vaporization by Decompression to the Vacuum as a Pretreatment for Roasting Australian Chickpea: Multiple Optimization by Response Surface Methodology of Chemical, Textural and Color Parameters

Mrad

Rammouz

Maroun

et al. 2015

Journal of Food Quality

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Intensification of vaporization by decompression to the vacuum was applied on Australian chickpea as a pretreatment for roasting. The aim was to obtain crunchy roasted chickpeas having good expansion and nice color without loss of polyphenols. The study was realized in function of three experimental parameters: initial water content (W), steam pressure (P) and processing time (t). Using response surface methodology, the effects of these parameters were studied along with their interactions after roasting. Results were confirmed by sensory analysis. W was found to favor expansion, decrease the crunchiness and increase browning of the final product. P and t expanded the product, liberated polyphenols and increased the crunchiness and the browning. Optimization was conducted in order to prepare a final product having a compromise between phenolic content, appearance, texture and color. The optimum was reached for: W = 37%, P = 6.8 bar and t = 23 s. PRACTICAL APPLICATIONSChickpea is a legume known worldwide and consumed as a snack product after roasting. However, the hard texture of chickpea requires a special texturizing pretreatment before roasting. Preliminary experiments have shown that structure expansion of chickpea reduced the roasting time and improved textural characteristics of the grains after roasting. Vaporization by decompression to the vacuum (IVDV) is a new expansion technique, distinguished by its capacity to preserve the nutritional and organoleptic quality and improve texture in order to get better quality of snack products. This is due to two important factors: important pressure denivelation, which reduces temperature and heat processing time, and the rapid cooling that the product undergoes directly after processing. Based on a scale-up study on our pilot reactor, the society "Al-Kazzi," which financed this study, is building a reactor of industrial size in order to produce chickpea (as well as other snacks) expanded by IVDV.

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“…Over the years, several studies were conducted to optimize the roasting process parameters of cereal grains and nuts (Srivastav et al, 1990). Response surface methodology (RSM) is a widely used statistical method to optimize the process parameters (Mrad, Debs, Saliba, Maroun, & Louka, 2014). In the case of maize roasting, the majority of reported studies dictates laboratory scale optimization procedures which often lead to untranslatable results at pilot scale level (Mrad et al, 2014;Omwamba & Hu, 2009;Ziaolhagh, Tehrani, Razavi, & Rashidi, 2017).…”

mentioning

confidence: 99%

Study on the effect of pilot scale roasting conditions on the physicochemical and functional properties of maize flour (Cv.Bio 22027)

Raigar

Mishra

2018

J Food Process Preserv

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Maize kernels were subjected to pilot scale roasting treatment for different time (10–35 min) and temperature (170–200 °C) combinations using a full factorial design. The changes in physicochemical (moisture content, browning index, hardness, bulk density, degree of gelatinization), and functional properties (in vitro protein digestibility [IVPD] index, water/oil absorption capacity [OAC]) were measured as responses which were fitted to quadratic models. The optimized conditions obtained by roasting for 25 min at 190 °C yielded a desirability of 0.62 with a moisture content (4–5%), hardness (130–135 (N)), browning index (63.57–65.50), bulk density (0.64–0.66 g/cc), IVPD index (72–74%), degree of geltinization (58.85–60.82%), and a water/OAC (1.85/2.29 g/g). The presented pilot scale optimization scheme of roast maize kernels could serve as a useful guide to cottage‐scale food manufacturers during establishment of any pilot scale unit. Practical application The work described in this research imbibes the insights of optimum roasting conditions and parameters to be employed for roasting of maize at pilot scale level for maintenance of substantial quality attributes and functionality which can be subsequently scaled up to any commercial food production operating unit. This pilot scale study will act as a bridge to make correlation between the laboratories to commercial scale up.

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Multiple optimization of chemical and textural properties of roasted expanded purple maize using response surface methodology

Cited by 23 publications

References 17 publications

Impacts of Pre-Drying Methods on Physicochemical Characteristics, Color, Texture, Volume Ratio, Microstructure and Rehydration of Explosion Puffing Dried Pear Chips

Impacts of Pre-Drying Methods on Physicochemical Characteristics, Color, Texture, Volume Ratio, Microstructure and Rehydration of Explosion Puffing Dried Pear Chips

Effect of Intensification of Vaporization by Decompression to the Vacuum as a Pretreatment for Roasting Australian Chickpea: Multiple Optimization by Response Surface Methodology of Chemical, Textural and Color Parameters

Study on the effect of pilot scale roasting conditions on the physicochemical and functional properties of maize flour (Cv.Bio 22027)

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