Screw Configuration Effects on Corn Starch Expansion During Extrusion

Sokhey, A.S.; Kollengode, Anantha N.R.; Hanna, Milford A.

doi:10.1111/j.1365-2621.1994.tb08152.x

Cited by 41 publications

(25 citation statements)

References 4 publications

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“…This result indicates that higher treatment temperature (75°C and 95°C) is needed to reduce the moisture content of WPC80 to approximately 36%. For example, several studies have been conducted on the effect of moisture content on extrudate properties for starches and proteinbased feed materials [23][24][25][26][27][28][29][30]. In all these studies, the authors found a correlation between moisture loss and structural changes for both starches and protein-based products which agrees with these results for torque and SME for CM and WPC80.…”

Section: Resultssupporting

confidence: 64%

Behavior of Escherichia coli Bacteria in Whey Protein Concentrate and Corn Meal during Twin Screw Extrusion Processing at different Temperatures

Ukuku¹,

Onwulata²,

Mukhopadhyay³

2012

J Food Process Technol

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New studies on the development of low-temperature extruded value-added nutritional foods containing corn meal and whey protein isolate have been reported. However, information on the effect of extrusion treatment parameters on microbial safety of foods below 100°C is limited. In this study, we investigated the effect of extrusion treatments at 35°C, 55°C, 75°C, and 95°C on reduction of E. coli cell populations inoculated onto corn meal (CM) and whey protein concentrate (WPC80) at 8.8 log 10 CFU/g. Inactivation of E. coli bacteria on CM and WPC80 extruded at 35 and 55°C averaged 4.8 log, 6.9 log and 1.8 log, 4.3 log, respectively. Extrusion treatment at 75°C and above reduced E. coli (ATCC-25922) cells on CM to below detection (<20 CFU/g); but treatment at 95°C was needed to achieve a similar below detection (<20 CFU/g) for WPC80. The results of this study suggest that corn meal products extruded at 75°C or above, and whey protein isolate extruded at 95°C, will enhance the microbiological safety of the extrudates.

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Section: Resultssupporting

confidence: 64%

Behavior of Escherichia coli Bacteria in Whey Protein Concentrate and Corn Meal during Twin Screw Extrusion Processing at different Temperatures

Ukuku¹,

Onwulata²,

Mukhopadhyay³

2012

J Food Process Technol

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“…Density and expansion ratio (according to Sokhey, Kollengode, & Hanna, 1994). Determination of density was performed by rapeseed displacement using extrudate sticks of mass approximately 5 g; expansion ratio was measured by average extrudate diameter (10 measurements for 10 various sticks).…”

Section: Physical Properties Of Extrudatesmentioning

confidence: 99%

Usability of residual oat flour in the manufacture of extruded corn snacks

Gumul

Ziobro

Gambuś

et al. 2014

CyTA - Journal of Food

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Extrusion technology is used to produce snacks from various raw materials, including by-products. One such by-product is residual oat (Avena sativa L.) flour (ROF), which is obtained as a by-product in the production of Betaven. The aim of this study was to prepare extrudates based on cornmeal with varying proportions of ROF, and to investigate the influence of applied additives on nutritional and prohealth compounds and the texture and functional properties of the snacks. Cornmeal extrudates with varying proportions of ROF were analyzed. Products obtained at a 1:2 compression ratio with 10% ROF exhibited the highest expansion, least density and hardness, and the highest water-binding capacity. The use of a 10% addition level caused an increase in soluble dietary fiber by 63%, insoluble fiber by 25%, polyphenols by 23%, and antioxidant activity by 22%. The above-mentioned extrudates had the best sensory quality, and therefore this level of ROF addition is recommended for industrial processing.La extrusión tecnológica podría utilizarse para producir snacks a partir de varios materiales crudos incluidos los derivados. Los productos derivados son residuos de harina de avena (Avena sativa L.) (RHA), la cual se obtiene como un sub-producto en la producción de Betaven. El objetivo de este estudio es preparar extruídos compuestos de harina de maíz con varias proporciones de RHA y examinar la influencia de aditivos añadidos de compuestos nutricionales y saludables, además de la textura y propiedades funcionales de los snacks. Se analizaron los extruídos de harina de maíz con diferentes cantidades de RHA. Los productos obtenidos a un ratio de compresión 1:2 con una proporción de 10% de RHA presentaron una mayor expansión, baja densidad y dureza, además de una mayor capacidad de retención de agua. La utilización de 10% de nivel de adición causó un aumento de 63% en la fibra alimentaria soluble, de 25% en la fibra insoluble, de 23% en los polifenoles y de 22% en la actividad antioxidante. Estos extruídos mencionados resultaron tener la mejor calidad sensorial. Por esa razón, este nivel de adición de RHA se recomienda para los procesos industriales. Palabras

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“…Expansion is mainly governed by the sudden decrease in pressure attheat the die section, which results in water phase transition and formation of air cells in the extrudates (Alves et al, 1999;Lam & Flores 2003;Moore, 1990;Chevanan et al, 2007a).Additionally, during the cooking process, the melted dough exhibits a pseudoplastic behavior and thus, a substantial decrease in the apparent viscosity of the dough, which is influenced by the temperature, moisture content and type of the ingredients and ultimately affects the extent of pressure release and expansion of the finished product (Rosentrater et al, 2005;Chevanan et al, 2007a). In general, the more moisture, the less expansion due to the lubricant effect of water and consequent decrease in apparent viscosity of the dough (Mjoun & Rosentrater, 2011); the higher the starch content, the greater the expansion due to starch gelatinization and elastic behaviour of the dough inside the barrel and consequent pressure rise at the die exit (Nielsen, 1976;Kokini et al, 1992;Case et al, 1992;Sokhey et al, 1994;Ibanoglu et al, 1996). Kim et al (1989) suggested that increasing the extent of expansion as a result of increase in barrel temperature could be related to more starch gelatinization and more excretion of super-heated steam.…”

Section: Expansion Ratio (Er)mentioning

confidence: 99%

Twin-screw Extrusion Processing of Vegetable-based Protein Feeds for Yellow Perch (Perca flavescens) Containing Distillers Dried Grains, Soy Protein Concentrate, and Fermented High Protein Soybean Meal

Fallahi¹,

Muthukumarappan²,

Rosentrater³

et al. 2012

JFR

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Changing to alternative protein sources supports production of more economic aquafeeds. Two isocaloric (3.06 kcal/g) and isonitrogenous (40% db) experimental feeds for juvenile yellow perch were formulated with incorporation of fermented soybean meal (FSBM) and soy protein concentrate (SPC), each of which were at two levels (0 and 20% db), along with constant amounts of high protein distillers dried grains (DDG) (~30% db), and appropriate amounts of other ingredients. Using a pilot scale twin-screw extruder, feed production was performed in two replications for each diet at conditioner steam levels of 0.11 to 0.16 kg/min, extruder water of 0.11 to 0.19 kg/min, and screw speeds of 230 to 300 rpm. The effects of SPC and FSBM inclusion on extrudate physical properties were compared with those of a control diet (which contained 20% fishmeal and 30% DDG). Inclusion of 20% FSBM and 20%SPC resulted in a substantial decrease in unit density by 9.2 and 24%, but an increase in lightness, greenness, yellowness, and expansion ratio of the extrudates by 7, 27, 14, 7, 17, 34, 15, and 16.5%, respectively. SPC inclusion led to a considerable increase in water absorption, thermal resistivity, and thermal diffusivity by 17.5, 6.3, and 17.6%, respectively, whereas no significant change was observed for these properties with incorporation of 20% FSBM. Additionally, all extruded products had high durability. Taken together, using ~30% DDG with20% FSBM or20% SPC as alternative protein sources resulted in viable extrudates with properties appropriate for yellow perch production. A future study investigating the effect of extrusion processing conditions on the production of complete vegetable-based protein feeds for yellow perch species would be appropriate. of Food Research; Vol. 1, No. 3; 2012 ISSN 1927-0887 E-ISSN 1927-0895 Published by Canadian Center of Science and Education 230 AbstractChanging to alternative protein sources supports production of more economic aquafeeds. Two isocaloric (3.06 kcal/g) and isonitrogenous (40% db) experimental feeds for juvenile yellow perch were formulated with incorporation of fermented soybean meal (FSBM) and soy protein concentrate (SPC), each of which were at two levels (0 and 20% db), along with constant amounts of high protein distillers dried grains (DDG) (30% db), and appropriate amounts of other ingredients. Using a pilot scale twin-screw extruder, feed production was performed in two replications for each diet at conditioner steam levels of 0.11 to 0.16 kg/min, extruder water of 0.11 to 0.19 kg/min, and screw speeds of 230 to 300 rpm. The effects of SPC and FSBM inclusion on extrudate physical properties were compared with those of a control diet (which contained 20% fishmeal and 30% DDG). Inclusion of 20% FSBM and 20%SPC resulted in a substantial decrease in unit density by 9.2 and 24%, but an increase in lightness, greenness, yellowness, and expansion ratio of the extrudates by 7, 27, 14, 7, 17, 34, 15, and 16.5%, respectively. SPC inclusion led to a considerable increase i...

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Screw Configuration Effects on Corn Starch Expansion During Extrusion

Cited by 41 publications

References 4 publications

Behavior of Escherichia coli Bacteria in Whey Protein Concentrate and Corn Meal during Twin Screw Extrusion Processing at different Temperatures

Behavior of Escherichia coli Bacteria in Whey Protein Concentrate and Corn Meal during Twin Screw Extrusion Processing at different Temperatures

Usability of residual oat flour in the manufacture of extruded corn snacks

Twin-screw Extrusion Processing of Vegetable-based Protein Feeds for Yellow Perch (Perca flavescens) Containing Distillers Dried Grains, Soy Protein Concentrate, and Fermented High Protein Soybean Meal

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