Protein and Fiber Supplementation Effects on Extruded Cornmeal Snack Quality

Abstract

Experimental designCornmeal snacks containing blends of soy protein isolate (SPI) with cotton linter cellulose (CEL) or soy cotyledon fiber (SF) were produced with a twin screw extruder. SPI increased expansion and reduced &let bulk density. Samples containing soy materials were darker than those containing 10% CEL or only cornmeal. CEL reduced expansion and increased residual moisture. The effects of SF were intermediate between those of SPI and CEL. Samples containing either type fiber had slight increases in nitrogen solubility and higher losses of available lysine after extrusion. A sensory evaluation panel found samples with 15% SPI and 10% either fiber were tan and soft, with a nutty or grain flavor.

Some functional characteristics of extruded blends of fiber from sugarcane bagasse, whey protein concentrate, and corn starch

“…The present study results also agree with those previously reported by many different authors (CAMIRE; KING, 1991;BERGLUND et al, 1994;CAPREZ et al, 1986). Those researchers found that the values of soluble fiber generally increase after the extrusion process; although, the solubility of the dietary fiber may depend on the conditions of the extrusion process and on the method of analysis used (RALET et al, 1991).…”

“…Bagasse is also used in healthy foods formulated with dietary fiber (FERNANDEZ et al, 1996;ARRIGONI et al, 1986;GOURGUE et al, 1994;GAJULA et al, 2008). Several researchers have shown the potential use of fibers by using extrusion and other thermo-mechanical processes in order to improve the fibers' functional properties and to increase their incorporation into breadmaking products (FERNANDEZ et al, 1996;GAJULA et al, 2008;SANGNARK;NOOMHORM, 2004), meat products, dehydrated gravies, puddings, feed and extruded snacks (CAMIRE; KING, 1991;KESTERSON;BRADDOCK, 1973), enriched extruded wheat flour, cookies, and tortillas (GOULD et al, 1989;RANHOTRA et al, 1991;LARREA et al, 2005b;BERGLUND et al, 1994;SODINI et al, 2005;GIUNTINI et al, 2003). However, attempts to incorporate high levels of fiber into extruded products often give them a compact and resistant texture, neither crunchy nor desirable, as a result of reduced expansion (LARREA et al, 2005a;AGUILAR-PALAZUELOS et al, 2007;GOURGUE et al, 1994;GAJULA et al, 2008); although expanded extruded products can be milled and the resulting precooked flours can increase their incorporation into foods.…”

Evaluation of Physico-Functional, Cooking and Textural Quality Characteristics of Foxtail Millet (Setaria italica) Based Vermicelli

“…The bulk density of vermicelli from millet blend was significantly higher and cooked volume was lower as compared to the control. Camire and King (1991) reported that sample with lower bulk density had larger expansion ratio which stands true in our study. The decrease in expansion ratio was because of increase in protein form black gram dal added into the vermicelli.…”

Expansion and functional properties of extruded snacks enriched with nutrition sources from food processing by-products

“…Increasing amount of by-product diluted the concentration of starch in the blend and the interaction between these components and the starch resulted to less expanded products. The addition of protein to extrudate reduced the ER of products by reducing the extensibility of the starch polymer during its expansion at the die exit (Camire and King 1991). The fiber can also rupture cell wall and inhibit air bubbles from expanding to their maximum capacity.…”