Numerical optimization of process parameters of water chestnut flour incorporated corn‐based extrudates: Characterizing physicochemical, nutraceutical, and storage stability of the developed product

Jabeen, Abida; Naik, Haroon Rashid; Jan, Nusrat; Hussain, Syed Zameer; Shafi, Fauzia; Amin, Tawheed

doi:10.1111/jfpp.15569

Cited by 19 publications

(40 citation statements)

References 39 publications

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“…The lipid and fiber content of the snacks increased with the addition of quinoa flour. Comparing the raw materials with sanck, a decrease in lipids was observed, due to the formation of complexes between amylose and lipids during extrusion processing, which resulted in a reduction of lipid extractability (Jabeen et al, 2021).…”

Section: Proximate Compositionmentioning

confidence: 99%

“…in Table 3, the ED increased with quinoa composition, which has a higher fiber content compared to corn flour because the fiber undergoes minimal size reduction and remains stable during the extrusion process, thus limiting expansion and improving ED, furthermore during extrusion, a higher feed moisture content above 20% reduces the melt viscosity, leading to a drop in the vapor pressure gradient and thus causing a laminar flow of the melt restricting expansion and thus increasing the ED (Jabeen et al, 2021). Similar results were reported by Wani and Kumar (2016) on snacks based on fenugreek, oat and pea.…”

Section: Extrudate Densitymentioning

confidence: 99%

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Physical and Paste Properties Comparison of Four Snacks Produced by High Protein Quinoa Flour Extrusion Cooking

Muñoz-Pabon

Parra-Polanco

Roa-Acosta

et al. 2022

Front. Sustain. Food Syst.

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Extrusion cooking is used to produce puffed snacks based on cereals and feed ingredients. Because of its nutritional properties, quinoa flour has been employed to prepare various types of foods. This study evaluates the effects of including hyper-protein quinoa flour obtained through abrasive milling in four formulations cooked at 27% moisture content and processed in a laboratory level single screw extruder to determine their physical, textural, and pasting properties. The results indicated that additional hyper-protein quinoa flour in the cereal mixture reduced 47% the expansion index (EI), while the extrudate density (ED) and hardness increased 54 and 130%, respectively. After the extrusion process, the water absorption index (WAI), water solubility index (WSI) increased by more than 100%. The addition of hyper-protein quinoa flour (25–37%) did not affect the WAI, but an increase in the WSI was observed. The quinoa flour extrusion process generated changes on the color mainly in the L parameter, which decreased in the extruded snacks with quinoa flour inclusion (51.49), compared to the snack without inclusion (62.68). Changing the integrity of the starch granules and associated proteins, causing a decrease in the viscosity peaks during heating and subsequent cooling. The extruded samples revealed stability in the retrogradation process. Extruded snacks from quinoa could be an alternative approach to produce feed ingredients with high protein contents.

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Section: Proximate Compositionmentioning

confidence: 99%

Section: Extrudate Densitymentioning

confidence: 99%

Physical and Paste Properties Comparison of Four Snacks Produced by High Protein Quinoa Flour Extrusion Cooking

Muñoz-Pabon

Parra-Polanco

Roa-Acosta

et al. 2022

Front. Sustain. Food Syst.

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“…The temperature at which humid air of defatted flours at constant pressure reaches water vapor saturation is referred as the dew point. The FD and SD BSFP defatted insect flour (1 g) was mounted on the sample cup and the dew point temperature of defatted flour was measured using water activity meter (Jabeen et al., 2021).…”

Section: Materials and Methodologymentioning

confidence: 99%

“…The water activity (a w ) of dried insect flour was determined in triplicates by water activity meter (AquaLab 4TE, Decagon Devices, Inc., USA). The water activity of defatted flours is measured by the dew was mounted on the sample cup and the dew point temperature of defatted flour was measured using water activity meter (Jabeen et al, 2021).…”

Section: Water Activity (A W ) Measurementmentioning

confidence: 99%

Impact of drying methods on the physicochemical properties and nutritional composition of defatted black soldier fly ( Hermetia illucens ) pre‐pupae flour

Chandran

Manickam

2021

Food Processing Preservation

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The black soldier fly prepupae (BSFP) emerged as a sustainable and novel nutritional source with high protein, lipid, chitin, and micro‐nutrients. The study focused on defatted BSFP flour with increased protein concentrate and less‐fat, which has high demand in current trend. The defatted FD BSFP flour has promising amount of protein (44.63%), low‐fat (1.18%) with high caloric value (400.04 kcal) compared with SD BSFP flour. Interestingly the chitin (18.22%) and fiber (9.29%) compound was found to be higher in defatted SD BSFP flour. The SEM image revealed the morphology of smooth globules and compact agglomerated structure in FD SD BSFP flour, respectively. The DSC thermogram revealed optimistic thermal properties in both FD and SD BSFP flours. The study depicts the suitability of FD BSFP flour for mass commercialization as a novel functional ingredient in food and feed products. Novelty impact statement Defatted BSFP flour provides a higher protein concentrate and chitin components by limiting the number of individual extraction processes thereby reducing the price of production. The defatted FD BSFP flour can be used as a novel and alternative source for protein and chitin derived from a hitherto underused insect. The thermal stability of both the FD and SD BSFP defatted flours revealed a promising approach for biopolymers, which can withstand high temperature.

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“…Determination of system response Specific mechanical energy (SME). SME was determined using Eqn (2) (Jabeen et al, 2021):…”

Section: Experimental Design and Process Optimizationmentioning

confidence: 99%

Studying the effect of tomato pomace incorporation on physicochemical, nutritional and storage characteristics of corn-based extrudates using response surface approach

Jabeen

Naik

Jan

et al. 2021

BFJ

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PurposeThe present research was envisaged with an aim to optimize the system and the product responses for the development of tomato pomace-incorporated corn-based extrudates employing central composite rotatable design and determine its proximate, lycopene, consumer acceptability and storage studies.Design/methodology/approachLycopene-rich extrudates were developed from corn flour blended with different levels of tomato pomace. The independent extrusion variables, namely, feed composition (95:5 to 75:25), feed moisture (12–20%), screw speed (200–600 rpm) and barrel temperature (125–185 °C), were studied to determine their influence on dependent variables, namely, specific mechanical energy, hardness, water solubility index, lateral expansion, water absorption index, bulk density and color.FindingsAll of the quality parameters were significantly (p < 0.05) influenced by independent variables. The regression models obtained for all the responses showed high coefficients of determination (R2 = 0.85–0.95). The optimum conditions for the development of tomato pomace-incorporated corn-based extrudates were feed composition (90:10), feed moisture (14%), screw speed (300 rpm) and barrel temperature (170 °C). The moisture, fat and carbohydrate contents of the extrudates were significantly reduced, whereas protein, ash and fiber were significantly (p < 0.05) enhanced after the incorporation of tomato pomace. Aluminum laminates were found to be the suitable packaging materials for extrudates for a period of 120 days in comparison to high-density polyethylene packages.Originality/valueAs far as the authors could possibly know, scanty literature exists wherein the tomato pomace has been utilized for the development of lycopene-rich corn-based extruded snacks. Such extrudates with significantly higher fiber and lycopene contents than corn flour will serve as a suitable alternative for the development of shelf-stable ready-to-eat extruded snacks.

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Numerical optimization of process parameters of water chestnut flour incorporated corn‐based extrudates: Characterizing physicochemical, nutraceutical, and storage stability of the developed product

Cited by 19 publications

References 39 publications

Physical and Paste Properties Comparison of Four Snacks Produced by High Protein Quinoa Flour Extrusion Cooking

Physical and Paste Properties Comparison of Four Snacks Produced by High Protein Quinoa Flour Extrusion Cooking

Impact of drying methods on the physicochemical properties and nutritional composition of defatted black soldier fly ( Hermetia illucens ) pre‐pupae flour

Studying the effect of tomato pomace incorporation on physicochemical, nutritional and storage characteristics of corn-based extrudates using response surface approach

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