Production of innovative gluten-free breakfast cereals based on red and black rice by extrusion processing technology

Meza, Silvia Letícia Rivero; Sinnecker, Patrícia; Schmiele, Márcio; Massaretto, Isabel Louro; Chang, Yoon Kil; Marquez, Úrsula Maria Lanfer

doi:10.1007/s13197-019-03951-y

Cited by 20 publications

(23 citation statements)

References 20 publications

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“…Ding et al (2005) also observed an inverse proportion between expansion and moisture during the processing of flours by extrusion. Vanier et al (2018) and Meza et al (2019) report in their work with extrusion that lower levels of amylose combined with lower moisture conditioning of the raw material developed extruded products with a higher expansion rate and that moisture had a greater impact on the extrusion process than temperature.…”

Section: Water Absorption Index Water Solubility Index Expansion Index Texture and Colorimetric Profilementioning

confidence: 99%

Extrudate gluten‐free breakfast cereals from rice and corn flours with different amylose content: technological and sensory properties

Pereira

Schmiele

Souza

et al. 2021

Int J of Food Sci Tech

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The objective of this study was to evaluate the effects of different amylose content and conditioning moisture on the technological and sensorial properties of extrudate gluten-free breakfast cereals from rice and corn flours. Extrusion was applied to develop breakfast cereals from low-, medium-and high-amylose rice flours combined with corn flour (70:30 w/w), and different conditioning moisture (15% and 17%). When the conditioning moisture was 15%, the extrudates presented lower expansion, hardness and fracturability, when compared to 17% moisture. Extrudates obtained from the combination of rice and corn flours provided light and slightly yellow products, with low values of hardness and fracturability. The micrographs showed the presence of pores, air bubbles and an uneven surface. For industry application, the extrudate with low-amylose rice flour and conditioning moisture of 15% is recommended due to greater expansion and less retrogradation, features that extend shelf life. This cereal was best accepted sensorially.

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Section: Water Absorption Index Water Solubility Index Expansion Index Texture and Colorimetric Profilementioning

confidence: 99%

Extrudate gluten‐free breakfast cereals from rice and corn flours with different amylose content: technological and sensory properties

Pereira

Schmiele

Souza

et al. 2021

Int J of Food Sci Tech

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“…Сетка состояла из прямоугольных ячеек с постоянным шагом между узлами, которые точно лежат на границах области интегрирования. При этом дифференциальные уравнения преобразовывались в разностные уравнения путем замены производных в точке конечными разностями по границам ячейки [3,4,12,[15][16][17][18][19][20].…”

Section: методыunclassified

Grain crops extrusion process mathematical model at a non-isothermal flow of their melt up to the temperature of the Maillard reaction start

Afanas'ev

Фролова

Сизиков

et al. 2021

Vestn. Voronež. gos. univ. inž. tehnol.

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The equations of motion, the equation of continuity, the equation of energy (heat balance), the rheological equation were chosen to describe the non-isothermal flow of the cereals melt in the extruder as the initial equations. The following assumptions were made to solve the model: the flow of a moving viscous medium is assumed to be laminar and steady; the forces of inertia and gravity are so small compared to the forces of friction and pressure that they can be neglected; a viscous medium (melt) is an incompressible liquid characterized by constant thermal conductivity and thermal diffusivity; the change in thermal conductivity in the longitudinal direction was neglected due to the fact that convective heat transfer in the flow direction is higher than the heat transfer by thermal conductivity; heat transfer in the direction perpendicular to the flow of the melt occurs only due to thermal conductivity. The numerical finite difference method was used to solve a system of equations taking into account convective heat transfer. Its essence of use lies in the fact that the considered area (extruder channel) is divided into calculated cells using a grid. The grid consisted of rectangular cells with a constant step between nodes, which exactly lie on the boundaries of the integration region. In this case, the differential equations were transformed into difference equations by replacing the derivatives at a point with finite differences along the cell boundaries. The mathematical model of non-isothermal melt flow in the extruder channel was obtained as a result of the solution. To solve a mathematical model of the process of grain crops extrusion with a non-isothermal flow of their melts, a program in the algorithmic language C ++ was compiled. A non-isothermal mathematical model of the process of extrusion of grain crops at temperatures of the beginning of the Maillard reaction, i.e., up to 120–125 ?, was obtained. It allows us to identify the nature of the temperature change along the length of the extruder. Comparative analysis of the results of the numerical solution and experimental data showed good convergence: the standard deviation did not exceed 12.7%.

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“…The extrusion process was performed in a ZKS 30 Werner and Pfleiderer co-rotating twin-screw extruder (Ramsey, Bergen, NJ, USA) and the operation conditions were described by Meza et al (2019). The optimal points were defined as 15.5% and 16% of feed moisture, and 159 and 150°C for the fourth barrel zone temperature, for extrudates based on black and red rice, respectively.…”

Section: Extrusionmentioning

confidence: 99%

“…The compression force (CF) was determined through the compression test in a TA-XT2i Plus Texture Analyzer (Stable Micro Systems Ltd., Godalming, UK) using a Warner Bratzler Probe (HDP/WBV), in eight replicates. The operation parameters were described by Meza et al (2019), and the results were expressed in Newton (N).…”

Section: Expansion Index Specific Volume and Compression Forcementioning

confidence: 99%

“…A previous study of our research group used the response surface methodology to optimise the extrusion conditions to produce gluten-free breakfast cereals made with 100 % pigmented rice flour with desirable expansion, texture and colour properties (Meza et al, 2019). Therefore, this study aimed to evaluate the nutritional, phytochemical and technological characteristics of pigmented grains; the effect of its extrusion on the characteristics of the extrudates; and the sensory acceptance test of the breakfast cereals before or after immersion in milk.…”

Section: Introductionmentioning

confidence: 99%

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Impact of thermoplastic extrusion process on chemical, nutritional, technological and sensory properties of gluten‐free breakfast cereals from pigmented rice

Meza

Massaretto

Sinnecker

et al. 2020

Int J of Food Sci Tech

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The black rice and red rice varieties cultivated in Brazil are rich in dietary fibres, proteins, and phenolic compounds with great antioxidant potential, being a promising alternative for the production of healthy gluten-free snacks. In this study, pigmented rice flours and their respective extrudates were characterised for the nutrient profile, phenolic compounds, antioxidant capacity, technological properties and colour aspects, and the results were compared through heat map analysis. Black rice snacks presented better nutrient and phenolic profiles, while the red rice snacks stood out for the expansion and texture properties. Both breakfast cereals were nutritive, gluten-free, hypoallergenic, naturally coloured (no need to add artificial colorants) and presented good sensory acceptance, with the higher scores for the attributes shape, size, colour and crispness.

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Production of innovative gluten-free breakfast cereals based on red and black rice by extrusion processing technology

Cited by 20 publications

References 20 publications

Extrudate gluten‐free breakfast cereals from rice and corn flours with different amylose content: technological and sensory properties

Extrudate gluten‐free breakfast cereals from rice and corn flours with different amylose content: technological and sensory properties

Grain crops extrusion process mathematical model at a non-isothermal flow of their melt up to the temperature of the Maillard reaction start

Impact of thermoplastic extrusion process on chemical, nutritional, technological and sensory properties of gluten‐free breakfast cereals from pigmented rice

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