Physicochemical properties, protein and starch digestibility of lentil based noodle prepared by using extrusion processing

Rathod, Rahul P.; Annapure, Uday S.

doi:10.1016/j.lwt.2017.02.001

Cited by 77 publications

(40 citation statements)

References 29 publications

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“…During extrusion, starch gelatinization directly affected its digestibility. Furthermore, high temperatures increased the degree of starch gelatinization, which increased its digestibility (Rathod & Annapure, 2017). In addition, the RDS of extrudates mainly exhibited a quadratic relationship with moisture content and reached the maximum value at moderate moisture condition (26%).…”

Section: In Vitro Starch Digestibility Of Extruded Millet Flourmentioning

confidence: 95%

Effects of Extrusion Conditions on Physicochemical Properties of Finger Millet (Gramineae Setaria)

Liu¹,

Cheng²,

Li³

et al. 2020

JAS

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In this study, the effects of different extrusion parameters (extrusion temperature: 100, 130, and 160 °C; moisture content: 22%, 26%, and 30%; screw speed: 180 rpm, 270 rpm, and 360 rpm) on physicochemical properties of finger millet were reviewed. High extrusion temperature produced extrudates with high radial expansion index (REI) and starch digestibility and low bulk density (BD). High moisture content and low screw speed increased BD and total starch content (TSC) while decreasing REI and water solubility index (WSI). WSI and starch digestibility first increased and then decreased with increase in extrusion temperature and moisture content, which reached a maximum at 130 °C nd 26%, respectively. However, water absorption index (WAI) was affected by the interactions among various conditions. The extrudates were darker and yellower than native millet. Based on these extrusion conditions, various millet and millet-based products can be produced.

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Section: In Vitro Starch Digestibility Of Extruded Millet Flourmentioning

confidence: 95%

Effects of Extrusion Conditions on Physicochemical Properties of Finger Millet (Gramineae Setaria)

Liu¹,

Cheng²,

Li³

et al. 2020

JAS

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“…gun puffing and extrusion, respectively, provoke degradation of molecular components and starch gelatinisation (Rathod & Annapure, 2017). Less intense microwave heating results in lower OMD from coated quinoa that was due to partial starch gelatinisation and presence of fibres.…”

Section: Proximate Analysis and In Vitro Digestibilitymentioning

confidence: 99%

Physical, chemical and nutritional characteristics of puffed quinoa

Zapana

Bruijn

Vidal

et al. 2019

Int J of Food Sci Tech

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Puffed quinoa can be used as ready-to-eat breakfast food or as an ingredient in snack formulations. In this study, puffed quinoa products with and without starch-chitosan coating were developed by gun, extrusion and microwave puffing at different process conditions (pressure, power, moisture content and energy consumption). Size, bulk density, colour, expansion index, water absorption and solubility, microstructure, mechanical and thermal properties, chemical composition and in vitro digestibility of organic matter and proteins of popped quinoa were assessed. Optimal process conditions for gun puffing were maximum 1.31 MPa after 780 s, 500 r.p.m. and 180 s for extrusion puffing and 1200 W for 60 s applying microwave puffing at 18-20% moisture contents. Gun and extrusion puffing yielded high-quality popped quinoa with a biological availability of organic matter between 84-88% and 79-90% for proteins. Extrusion and gun puffing are the most promising processes to prepare quinoa snacks.

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“…In many instances, increase in digestibility of the protein occurs, perhaps by the opening of the complex structure which serves as the site for the digestive enzyme. [32] Fischer T. [33] found that the force maintaining the stability of the tertiary and quaternary structures of protein was reduced when wheat protein was extruded. Irreversible denaturation occurred in the protein molecule and exposed more enzymatic hydrolysis sites, which increased the opportunity for enzymes to contact the protein and improved the protein digestibility.…”

Section: Effect Of Explosion Puffing On In Vitro Digestibility Of Grainsmentioning

confidence: 99%

Effects of explosion puffing on the nutritional composition and digestibility of grains

Huang

Pan

et al. 2018

International Journal of Food Properties

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The objective of this study was to investigate the effects of explosion puffing on the nutritional composition, physical properties, and digestibility of grains including millet, barley, black rice, rice, glutinous rice, and wheat. Explosion puffing of grains resulted in the nutritional composition with higher total sugar content and lower moisture, starch and fat contents. Although the protein content scarcely changed comparing with the untreated grains, the solubility declined significantly. Moreover, explosion puffing could significantly improve the physical properties including the water absorption index, water solubility index and gelatinization degree. The in vitro digestion experiment was employed to investigate the influences of explosion puffing on the starch hydrolysis rate and free amino acid content, and it was indicated that the digestibility of the starch and protein in grains was highly improved. The results demonstrated that explosion puffing is a suitable technique to improve the physical properties and digestibility of grains, which provided the theoretic foundation for the use of explosion puffing technology in coarse cereal processing.

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Physicochemical properties, protein and starch digestibility of lentil based noodle prepared by using extrusion processing

Cited by 77 publications

References 29 publications

Effects of Extrusion Conditions on Physicochemical Properties of Finger Millet (Gramineae Setaria)

Effects of Extrusion Conditions on Physicochemical Properties of Finger Millet (Gramineae Setaria)

Physical, chemical and nutritional characteristics of puffed quinoa

Effects of explosion puffing on the nutritional composition and digestibility of grains

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