Rheological Properties of Rice Starch at High Moisture Contents during Twin-screw Extrusion

Akdoğan, Hülya; Tomás, Rui L.; Oliveira, Jorge C.

doi:10.1006/fstl.1996.0215

Cited by 25 publications

(16 citation statements)

References 13 publications

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“…Figures 1 and 2 show the response surfaces, for TSS% and SME respectively. It is observed the clear effect of temperature on TSS%, which increases continuously as T increases, confirming results obtained by other authors [5,20,21,22].…”

Section: Discussionsupporting

confidence: 94%

Effect of the Extrusion on Functional Properties and Mineral Dialyzability from Phaseolus Vulgaris Bean Flour

Drago¹,

Velasco-González²,

Torres³

et al. 2007

Plant Foods Hum Nutr

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The effects of extrusion conditions on cooking degree, flour dispersion viscosity and mineral potential availability of extruded bean flour were studied. Phaseolus vulgaris beans of the agronomic cultivar "Flor de mayo" were ground and dehulled to obtain grits and then extruded at different temperatures (140, 160 and 180 degrees C) and moisture contents (17, 20 and 23%), according to a bifactorial experimental design. Degree of cooking was estimated by water solubility (WS) and specific mechanical energy (SME). The effect of variables on WS and SME were analysed by surface response methodology. Flour dispersion viscosity and mineral availability (estimated by in vitro dialyzability), were also evaluated on selected samples. Results showed that, within the ranges of the variables used for this study, only the effect of temperature was significant on the degree of cooking. No direct correlation was observed between water solubility and SME, although a maximum value of WS corresponded to a range of SME values of 400-500 J/g was observed. Dispersion viscosity decreases as WS increases, so if high calorie density is desired, for instance in order to produce a cream soup formula, bean grits should be extruded at high temperature and as low moisture as possible, in our case 180 degrees C and 17% moisture. On the other hand, the effects of extrusion variables on iron and zinc dialyzability were not much affected.

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Section: Discussionsupporting

confidence: 94%

Effect of the Extrusion on Functional Properties and Mineral Dialyzability from Phaseolus Vulgaris Bean Flour

Drago¹,

Velasco-González²,

Torres³

et al. 2007

Plant Foods Hum Nutr

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“…The results obtained in this study also show that the addition of DHC resulted in a decrease of fracturability, whereas hardness of extrudates increased. According to Akdogan et al (1997) the changes in the texture are caused by the loss of moisture, formation or disintegration of emulsions and gels, and by hydrolysis of polymeric carbohydrates, coagulation of protein or hydrolysis of protein. It is evident from our results that the addition of DHC significantly affects the total colour change and brings to an increase in the darkness of extrudates.…”

Section: Resultsmentioning

confidence: 99%

Optimisation of extrusion variables for the production of corn snack products enriched with defatted hemp cake

Jozinović¹,

Ačkar²,

Jokić³

et al. 2017

Czech J. Food Sci.

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Jozinović A., Ačkar D., Jokić S., Babić J., Panak Balentić J., Banožić M., Šubarić D. (2017): Optimisation of extrusion variables for the production of corn snack products enriched with defatted hemp cake. Czech J. Food Sci., 35: 507-516.The effects of defatted hemp cake added to corn grits (at ratios of 0, 5, and 10% DM), the moisture content of the mixtures (15, 20, and 25%) and the temperature in the extruder ejection zone (150, 165, and 180°C) on the physical properties of extruded products have been investigated. Statistical optimisation of investigated extrusion conditions using the response surface methodology was performed. The hemp cake was completely defatted by means of a supercritical CO 2 extraction. The extrusion was performed on a laboratory single screw extruder and regulated by the following parameters: temperature in the dosing and compression zone (120 and 150°C), screw compression ratio (4 : 1), round die (4 mm). The change of extrusion process conditions significantly affected the physical properties of produced snacks. The expansion ratio ranged between 1.38 and 3.11, bulk density between 0.14 and 0.49 g/cm 3 , hardness between 18.15 and 70.62 N, fracturability from 3.65 to 10.38 mm, and the total colour change between 3.25 and 24.73.

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“…2 it is seen that die pressure of extrudates decreased with an increase in moisture content and die temperature. This phenomenon is attributed to decrease in viscosity of melt due to fragmentation of swollen and gelatinized starch granules (Akdogam, Towas and Oliveira 1997;Singh and Smith 1997). Increase in die temperature with increase in feed moisture affects the viscosity of mass through the extruder that leads to decrease in die pressure value.…”

Section: Effect Of Extrusion Process Parametersmentioning

confidence: 99%

Effect of extrusion process parameters and pregelatinized rice flour on physicochemical properties of ready-to-eat expanded snacks

Gat

Ananthanarayan

2014

J Food Sci Technol

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Present study was conducted to investigate effects of pregelatinized rice flour and extrusion process parameters such as feed moisture (16-19 %), die temperature (115-145°C) and screw speed (150-250 rpm) on physicochemical properties of ready-to-eat expanded snacks by using corotating twin-screw extruder. Higher die temperature increased extrudate density and WSI but reduced die pressure, torque and expansion. Increased feed moisture content resulted in extrudates with increased density, WAI and hardness but reduced die pressure, expansion and WSI. Screw speed was found to have no significant effect on expansion and hardness of extrudates, while increase in screw speed resulted in increased WAI of extrudates and reduced torque of extrudates. Effect of pregelatinized rice flour on extrudate expansion and hardness was analysed at 16 % feed moisture, 135°C die temperature and 150 rpm screw speed. Use of pregelatinized rice flour increased expansion while it reduced hardness of extrudates.

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Rheological Properties of Rice Starch at High Moisture Contents during Twin-screw Extrusion

Cited by 25 publications

References 13 publications

Effect of the Extrusion on Functional Properties and Mineral Dialyzability from Phaseolus Vulgaris Bean Flour

Effect of the Extrusion on Functional Properties and Mineral Dialyzability from Phaseolus Vulgaris Bean Flour

Optimisation of extrusion variables for the production of corn snack products enriched with defatted hemp cake

Effect of extrusion process parameters and pregelatinized rice flour on physicochemical properties of ready-to-eat expanded snacks

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