Optimization of extrusion process for production of nutritious pellets

Aguilar‐Palazuelos, Ernesto; Zazueta‐Morales, José de Jesús; Harumi, Elizabeth Nabeshima; Martı́nez-Bustos, Fernando

doi:10.1590/s0101-20612012005000005

Cited by 19 publications

(18 citation statements)

References 26 publications

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“…The snacks prepared with 32% replacement levels of TSF + WWF, had the lowest value 1.49, probably due to higher addition of protein and fiber provided by TSF and WWF in the snack. In general, protein and fiber act as diluents and reduce expansion due to their ability to affect water distribution in the matrix, and to the fact that their macromolecular structure and conformation affect the extensional properties of extruded meal (Aguilar‐Palazuelos, Zazueta‐Morales, Harumi, & Martínez‐Bustos, ; Martinez‐Flores et al ., ). In general, the values obtained in our study were within the range previously reported by Korkerd, Wanlpa, Puttanlek, Uttapap, and Rungsardthong () in extruded snacks enriched with 20% of a deffated soybean meal.…”

Section: Resultssupporting

confidence: 91%

Extruded snacks from whole wheat supplemented with textured soy flour: Effect on instrumental and sensory textural characteristics

Rodríguez-Vidal

Martínez-Flores

Jasso

et al. 2016

Journal of Texture Studies

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The physical characteristics of the extruded snacks such as expansion, hardness, and density are important parameters in terms of consumer acceptability of the final product as well as their functional properties. In other words, the appearance and texture are two of the most important attributes that can be seen in snack foods. In particular, the texture can be measured by intrinsic tests: objective (instrumental) and subjective (sensory). That is because the instrumental analysis provides parameters such as firmness, brittleness, consistency, chewiness, among others, when subjected to different stress, strain, and strain rates at the snacks. Similarly, sensory analysis, allows us to see features that include mechanical attributes (concerning the reaction to the applied force), geometric attributes (concerning the shape, size, and orientation of the particles within the food), and attributes related to the perception of moisture or fat content.

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Section: Resultssupporting

confidence: 91%

Extruded snacks from whole wheat supplemented with textured soy flour: Effect on instrumental and sensory textural characteristics

Rodríguez-Vidal

Martínez-Flores

Jasso

et al. 2016

Journal of Texture Studies

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“…In starch-rich extrudates in general, proteins act as diluents and reduce expansion due to their ability to affect water distribution in the matrix, and also because their macromolecular structure and conformation affect the rheological properties of extruded blends. Proteins also contribute to the formation of extensive networking through covalent links and electrostatic interactions that take place during the extrusion-cooking [Aguilar-Palazuelos et al, 2012]. This explains the negative correlation demonstrated between VEI and protein content in our study.…”

Section: Chemical Compositionsupporting

confidence: 52%

Effect of Composition and Processing Conditions on Selected Properties of Potato-Based Pellets and Microwave-Expanded Snacks Supplemented with Fresh Beetroot Pulp

Lisiecka¹,

Wójtowicz²,

Sujak³

2021

Pol. J. Food Nutr. Sci.

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The aim of this study was to evaluate the influence of the addition of fresh beetroot pulp in amounts from 2.5 to 30.0 g/100 g, as well as variable screw speeds (60, 80, 100 rpm) on the chemical composition, water absorption, water solubility index, density, expansion rate, and texture of potatobased pellets and expanded snacks. Their protein and starch structure was analyzed using the Fourier-transformed infrared (FTIR) spectroscopy. The snack pellets were made at a moisture content of 33 g/100 g of blends using a single-screw extruder equipped with a plasticizing unit having a length-to-diameter ratio (L/D) of 18. Processing temperature ranged from 65 to 105°C. The ready-to-eat snacks were expanded using microwave treatment (750 W, 40 s). Fresh vegetable pulp addition raised the protein content. The extrusion-cooking caused an increase in the content of insoluble dietary fiber and water absorption index of the pellets. In contrast, the microwave treatment reduced values of these parameters in expanded products and decreased the insoluble dietary fiber content of the expanded snacks. The addition of fresh beetroot pulp diminished the expansion ability and increased the content of β-sheet proteins. Additionally, an increase in the content of β-turn and β-sheet protein fractions was observed at the expense of random coil structure. This indicates that the protein structure underwent some form of ordering as the molecular interactions of the proteins intensified. The highest fraction of β-structures and the smallest content of random coil were observed when 80 rpm was applied during processing. It seems to be the most efficient screw speed in processing fresh beetroot pulp-supplemented snack pellets. Application of a fresh beetroot pulp as an additive in microwave expanded snacks made it possible to obtain products with an increased amount of fiber and a reduced fat content as an attractive and healthy alternative to deep-fried snacks.

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“…The expansion was also limited by the percentage of proteins in the formulations. Proteins exert diluting effects caused by their ability to affect the distribution of water molecules in the matrix, in addition to creating through covalent bonds and electrostatic interactions originated during extrusion [56]. Chávez-Jáuregui et al [57] reported values of expansion index of 2.32 and 2.84 in extruded amaranth; these values turn out to be greater than those obtained in the present investigation; the differences could be given by the temperatures used that were higher and lower moisture content.…”

Section: Resultsmentioning

confidence: 99%

Development of an Expanded Snack of Rice Starch Enriched with Amaranth by Extrusion Process

et al. 2019

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This study aimed to obtain a second-generation snack by extrusion from the by-product of rice milling enriched with amaranth. The raw material used was amaranth flour (AF), rice starch (NS) and modified rice starch (MS), which were evaluated by the analysis of substitution degree (SD), differential scanning calorimetry (DSC), viscosity (RVA), Fourier transform infrared spectroscopy (FT-IR) and X-ray diffraction (XRD). The snacks were expanded by extrusion and microwave oven, as a reference method. The samples were evaluated in hardness (D), expansion index (EI), apparent density (DAP), and protein content (P). Afterward, the optimized samples were evaluated by scanning electron microscopy (SEM) and resistant starch (RS). During the thermal characterization, a clear trend in the decrement in gelatinization temperatures was observed (78.35 to 63.90 °C in NS and MS respectively). The curves obtained in RVA analyses showed typical behavior of native (6.35 Pa.s) and extruded starches (2.88 Pa.s), with a significant decrease in viscosity peak. Through the analysis of FT-IR, the introduction of the functional acetyl group (stretching at a wavelength of 1735 cm−1) was corroborated. Snack samples results showed a maximum hardness in MS, with a value of 121 N, and the NS (100%) presented the highest EI value (1.41). The lowest DAP values were obtained for the MS (0.48 g/cm3, 100%) and AF (0.49 g/cm3, 100%) samples. P increased to a higher concentration of AF. In the optimum formulation, the SEM image showed that the expanded microwave sample increased the porosity and obtained an RS value of 8.2%. The formulation obtained in the present study presents high characteristics to be used in the development of a healthy snack.

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Optimization of extrusion process for production of nutritious pellets

Cited by 19 publications

References 26 publications

Extruded snacks from whole wheat supplemented with textured soy flour: Effect on instrumental and sensory textural characteristics

Extruded snacks from whole wheat supplemented with textured soy flour: Effect on instrumental and sensory textural characteristics

Effect of Composition and Processing Conditions on Selected Properties of Potato-Based Pellets and Microwave-Expanded Snacks Supplemented with Fresh Beetroot Pulp

Development of an Expanded Snack of Rice Starch Enriched with Amaranth by Extrusion Process

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