Physicochemical Properties of Rice-based Expanded Snacks according to Extrusion Conditions

Eun, Jong‐Bang; Hsieh, Fushing; Choi, Ok-Ja

doi:10.3746/jkfn.2014.43.9.1407

Cited by 6 publications

(1 citation statement)

References 37 publications

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“…Sin embargo, la estructura y forma del alimento también son importantes para el uso óptimo de los nutrientes (2). En tal sentido, el uso de fuentes alternativas en la alimentación de cerdos es una estrategia muy adecuada ya que permite obtener sistemas de producción viables que contribuyan a la conservación ambiental y que no compitan directamente con la dieta humana (3). Leguminosas tales como el frijol común (Phaseolus vulgaris L.) son una fuente de proteínas, minerales (hierro y fósforo), vitaminas y energía (4).…”

Section: Introductionunclassified

Evaluación de las características fisicoquímicas y digestibilidad de un extrudido con frijol común para cerdos

et al. 2021

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Objective: To evaluate the physicochemical properties of an extruded feed using bean (Phaseolus vulgaris L.) as a soymeal substitute and to perform pig growth trials, evaluating nitrogen digestibility. Materials and methods: This research was divided into two stages, the first one consisted on the standardization of the extruded feed, where two formulations of bean flour (Pinto Saltillo variety), cornflour (Cafime variety), and soybean meal were evaluated: 20/67/13% and 30/60/10%, respectively. Samples were processed in a single screw extruder at 120-150°C and moisture content of 18-22%. Evaluated physicochemical properties were: expansion index, bulk density, water absorption index, water solubility index, hardness, water activity and color parameters: L*(clarity), a*(red-green chromaticity) and b* (yellow/blue chromaticity). In the second stage, the in vitro dry matter digestibility and fecal apparent digestibility were evaluated using the optimal treatment obtained from stage 1. Results: Optimal conditions for the 20% of bean flour formulation were: Temperature of 124.4°C and moisture content of 18.59%. Extrusion temperature decreased bulk density, hardness, and water activity, but increased L* and expansion index. Moisture content decreased bulk density, water activity, hardness, and a*. In vitro dry matter digestibility was higher for the extruded bean diet in comparison to the control diet (92.33% vs. 85.33%). Conclusions: Results indicated that bean flour is a viable option for animal consumption in terms of nutritional value and good digestibility.

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Section: Introductionunclassified

Evaluación de las características fisicoquímicas y digestibilidad de un extrudido con frijol común para cerdos

et al. 2021

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Quality characteristics of extruded rice snacks based on the rice cultivar and corn flour ratio

Kim¹,

Cho²,

Seo³

et al. 2020

Korean J. Food Preserv.

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In order to increase the usability of rice, this study was investigated the quality characteristics of extruded rice snacks based on the rice cultivar ('Aromi', 'Hanahreum', 'Jasmin 85' and 'Bukkyeong 2012') and ratio of corn flour (0, 30, 50, 70 and 100% w/w) to rice flour. The moisture content and bulk density decreased as the amylose content decreased, whereas the porosity and expansion ratio tended to decrease with increasing amylose content. The strength and hardness increased significantly with the amylose content. The water solubility index and water absorption index decreased and increased, respectively, as the amylose content increased. The moisture content and the L value increased significantly as the proportion of rice flour was increased, whereas the b value decreased significantly. The bulk density increased with increasing rice flour content. The porosity, expansion ratio and specific length tended to increase as the amount of rice flour was increased. The strength and hardness were the lowest in extruded snacks made with 70% of rice flour. The water solubility index and water absorption index increased significantly with increasing rice flour content. Therefore, the best quality characteristics were observed in extruded snacks made with the Aromi, and the optimal proportion of rice flour was 70%.

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Characteristics of the Dependent Variable due to Changes in the Conditions of the Independent Variable During the Producing of Collets Added with Rice and Dried Shrimp by Single Extruder

Yoon¹,

Lee²,

Kang³

et al. 2015

Journal of Fisheries and Marine Sciences Education

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Physicochemical Properties of Rice-based Expanded Snacks according to Extrusion Conditions

Cited by 6 publications

References 37 publications

Evaluación de las características fisicoquímicas y digestibilidad de un extrudido con frijol común para cerdos

Evaluación de las características fisicoquímicas y digestibilidad de un extrudido con frijol común para cerdos

Quality characteristics of extruded rice snacks based on the rice cultivar and corn flour ratio

Characteristics of the Dependent Variable due to Changes in the Conditions of the Independent Variable During the Producing of Collets Added with Rice and Dried Shrimp by Single Extruder

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