Physical properties of directly expanded extrudates formulated from partially defatted peanut flour and different types of starch

Suknark, K.; Phillips, R. Dixon; Chinnan, Manjeet S.

doi:10.1016/s0963-9969(98)00016-7

Cited by 59 publications

(66 citation statements)

References 18 publications

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“…7) showed that product bulk density increased with increasing feed moisture, whereas decreased with increasing screw speed and barrel temperature. The density of extrudates varied between 0.130 and 0.275 g/cm 3 (Table 3), similar to those reported for maize grits extrudates (0.09-0.32 g/cm 3 ; Ilo et al, 1996) and commercial snack products (rod-shaped, cheese powder-coated corn puffed extrudates, 0.160-0.238 g/cm 3 ; Suknark, Phillips, & Chinnan, 1997). Low density, a desirable characteristic of expanded products, was obtained at low feed moisture, high screw speed and barrel temperature (Fig.…”

Section: Bulk Densitysupporting

confidence: 82%

Effects of extrusion conditions on system parameters and physical properties of a chickpea flour-based snack

Meng

Threinen

Hansen

et al. 2010

Food Research International

257

175

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Section: Bulk Densitysupporting

confidence: 82%

Effects of extrusion conditions on system parameters and physical properties of a chickpea flour-based snack

Meng

Threinen

Hansen

et al. 2010

Food Research International

257

175

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“…A high bulk density is associated with a low expansion index (RayasDuarte et al 1998;Suknark et al 1997) because more compact material is obtained after milling a less expanded product (Onyango et al 2004). The BD measured for all experimental extrudates ranged from 0.095 to 0.171 g.cm −3 in RFF -ricecorn blend systems (Table 1).…”

Section: Breaking Strength (Bs)mentioning

confidence: 99%

“…Extrusion combines a number of unit operations i.e. mixing, cooking, shearing, puffing, final shaping and drying in one energy efficient rapid continues process (Harper 1989) and can be used to produce a wide variety of starchy foods including snacks, ready to eat (RTE) cereals, confectioneries and extruded crisp breads (Suknark et al 1997). Guy (2001) found that the ability of extruders to blend diverse ingredients in novel foods can also be exploited in the developing functional food.…”

Section: Introductionmentioning

confidence: 99%

Development of flaxseed fortified rice – corn flour blend based extruded product by response surface methodology

Ganorkar¹,

Jain²

2014

J Food Sci Technol

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Flaxseed imparted the evidence of health benefits in human being. Response surface methodology (RSM) was employed to develop flaxseed fortified rice -corn flour blend based extruded product using twin screw extruder. The effect of roasted flaxseed flour (RFF) fortification (15-25 %), moisture content of feed (12-16 %, wb), extruder barrel temperature (120-140°C) and screw speed (300-330 RPM) on expansion ratio (ER), breaking strength (BS), bulk density (BD) and overall acceptability (OAA) score of extrudates were investigated using central composite rotatable design (CCRD). Increased RFF level decreased the ER and OAA score significantly while increased BS and BD of extrudates (p<0.01). Moisture content of extruder feed was positively related to ER (p<0.01) and OAA (p < 0.05) and negatively related to BD (p < 0.01). Extruder barrel temperature was found to be negatively related to ER and OAA (p<0.05) and positively related to BD (p<0.1). Quadratic effect of screw speed was significantly positively related to ER (p < 0.01), BS (p<0.05) and negatively related to BD (p<0.01). 15 % RFF fortification with rice flour, 16 % moisture content (wb) of extruder feed, 120°C extruder barrel temperature and 330 RPM of screw speed gave an optimized product of high desirability with corresponding responses as 3.08 ER, 0.53 kgf BS, 0.106 g.cm −3 BD and 7.86 OAA.

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“…They found that extrusion was effective to reduce the anti-nutritional factor, tannin, from sesame meal. In another study, the physical properties of directly expanded extrudates formulated from partially defatted peanut flour (PDPF) and different types of starch were investigated (Suknark, Phillips, & Chinnan, 1997). The conditions that lead to high expansion, low bulk density, and low shear strength (hardness) of tapioca and corn starch were 20-30% PDPF at 18-19% moisture content and 5-30% PDPF at 18-19% moisture content, respectively.…”

Section: Introductionmentioning

confidence: 99%

Use of sesame oil cake (Sesamum indicum L.) on corn expanded extrudates

Nascimento

Carvalho

Takeiti

et al. 2012

Food Research International

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In the production of oil from sesame (Sesamum indicum L.) seeds, a coproduct is obtained which is rich in protein and fiber contents. Mixtures of semi-defatted sesame cake (SDSC) (0-20%) and corn grits were processed in a single screw extruder at screw speed ranging from 324 to 387 rpm to improve the nutritional value of corn expanded extrudates. Chemical composition of raw and extruded materials, sectional expansion index (SEI), texture properties, color, paste viscosity, microstructure and sensory analysis of the extrudates were performed. The addition of SDSC increased protein, fat and ash content of corn extrudates, whereas carbohydrate content was reduced. The addition of SDSC reduced the sectional expansion of the corn extrudates and increased puncture force. SDSC-corn extrudates were darker than non-SDSC-corn extrudates. Increasing SDSC increased the number of cells similar to those of commercial corn extrudates with small cells. Sensory analysis showed 20% SDSC-corn extrudates to be acceptable and nutritional balanced. The use of SDSC on corn extrudates up to 20% is an alternative to improve nutritional value keeping good sensory characteristics.

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Physical properties of directly expanded extrudates formulated from partially defatted peanut flour and different types of starch

Cited by 59 publications

References 18 publications

Effects of extrusion conditions on system parameters and physical properties of a chickpea flour-based snack

Effects of extrusion conditions on system parameters and physical properties of a chickpea flour-based snack

Development of flaxseed fortified rice – corn flour blend based extruded product by response surface methodology

Use of sesame oil cake (Sesamum indicum L.) on corn expanded extrudates

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