Shear Flow Behavior of Aqueous Suspensions of Potato Parenchyma Powder

Sinaki, Nasibeh Y.; Scanlon, Martin G.

doi:10.1007/s11483-018-9549-0

Cited by 4 publications

(3 citation statements)

References 35 publications

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“…Similarly, a decrease in die pressure during extrusion of barley flour was reported as tomato pomace content (TDF content of 39-68%; Lu et al, 2019) was increased (Altan et al, 2008) and a decrease in SME was reported as soybean hull content (TDF content of 64-81%) increased during extrusion of corn flour (Duarte et al, 2009). The reduction in extrusion process variables when extruding fibre-enriched flours can be explained by the shear thinning behaviour displayed by dietary fibre suspensions, as evidenced by previous studies on fibre suspensions, such as those containing potato parenchyma powder (Sinaki & Scanlon, 2018) and tomato and wheat dietary fibres (Cepeda & Collado, 2014). In addition to the shear-thinning rheological properties of fibre suspensions, fibres were shown to have a lubricating effect within the extruder barrel (Maga et al, 1991;Mazlan et al, 2019;Leonard et al, 2020) or be incompatible with other components such as starch (Peressini et al, 2015), resulting in a decrease in melt viscosity and consequently the torque, die pressure and SME.…”

Section: Extrusion Process Variablesmentioning

confidence: 77%

Effects of dietary fibre source and content and extrusion conditions on the physicochemical composition and physical quality of fibre‐enriched lentil snacks

Sinaki,

Koksel

2024

Int J of Food Sci Tech

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SummaryThe growing recognition of the health benefits associated with dietary fibre and the deficit in its daily intake are propelling the food industry to develop a variety of fibre‐enriched products including puffed snacks. Incorporating rich sources of fibre into pulse‐based foods can supplement the insufficient daily dietary fibre intake. To produce fibre‐enriched puffed pulse snacks and ready‐to‐eat breakfast cereals, three different fibre sources, namely carrot powder (CP), wheat bran (WB) and red lentil hulls (LH), were added to red lentil (RL) flour at 0%, 10% and 20% levels (w/w) and extruded at three extrusion moisture contents (MC), i.e., 18%, 20% and 22% (db). Incorporation of all three fibres into RL flour significantly (P ≤ 0.05) increased the total and insoluble dietary fibre contents and hardness and decreased the expansion index, brightness and crispiness of extrudates. Scanning electron microscopy images revealed that the fibre‐enriched extrudates had thicker cell walls with smaller cells when qualitatively compared to RL extrudates with no fibre addition. CP containing extrudates had significantly (P ≤ 0.05) higher soluble dietary fibre (SDF) content compared to extrudates containing WB and LH. WB containing extrudates were significantly (P ≤ 0.05) harder and less expanded than CP and LH containing extrudates at the same MC. The increase in fibre incorporation level increased the hardness of CP and WB containing extrudates but did not affect LH containing extrudates. Fibre incorporation level also increased the colour differences between RL extrudates with and without fibre enrichment. Increasing MC significantly (P ≤ 0.05) increased the SDF and hardness and decreased the expansion index of extrudates. These results can potentially pave the way for the production of fibre‐enriched pulse‐based puffed products, namely, snacks and ready‐to‐eat breakfast cereals, that are texturally and structurally appealing to consumers.

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Section: Extrusion Process Variablesmentioning

confidence: 77%

Effects of dietary fibre source and content and extrusion conditions on the physicochemical composition and physical quality of fibre‐enriched lentil snacks

Sinaki,

Koksel

2024

Int J of Food Sci Tech

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“…On the one hand, intermediate sizes for particles and a considerable variety of particle sizes increase the viscosity and yield point. On the other hand, a smaller size for particles may cause a decrease in the viscoelastic moduli [37][38][39].…”

Section: Rheological Analysismentioning

confidence: 99%

Changes in the Mechanical, Sensory, and Microbiological Properties during the Storage of Innovative Vegetable and Meat Soups for Seniors

Stangierski,

Kawecka,

Rezler

et al. 2024

Applied Sciences

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This study was conducted on vegetable soup with rabbit meat and vegetable soup with rabbit meat, beef balls, and carrots. The qualitative characteristics of the soups were adapted to the needs of elderly consumers. The soups used in the experiments were industrially produced. The aim of this study was to analyse changes in the mechanical, sensory, and microbiological properties of the soups occurring during their storage (1, 7, 14, and 21 days). Strength tests were performed at temperatures of 20 °C and 55 °C. Both soups had a high protein content (4.7–6.5%), low sugar (0.3–0.5%) and salt content (0.8%), and a fibre content of 1.4%. The texture analysis showed great similarity in the mechanical characteristics of both soups. The samples were characterised by low measured values for firmness (0.72 N) and cohesiveness (−0.14 N) in both temperatures. The average shear force of the beef balls with carrots at 20 °C was 12.3 N, but after heating, it decreased to 8.8 N (p < 0.05). The rheological tests on the soups showed that they were characterised by a relatively high viscosity (15–20 Pas at 55 °C). Storage of the soups for 21 days did not significantly affect their rheological parameters (p > 0.05). The soup with beef balls and carrots was rated higher by the sensory panel. On the 21st day of storage, the permitted limit of the count of bacteria was not exceeded in either of the samples. This study shows that the soups had desirable structural, nutritional, and sensory characteristics, which are important for this group of consumers. The values of the mechanical parameters of all the samples were low, and they were even significantly more reduced when the products were heated. This may suggest that the products should not be difficult to consume for seniors.

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“…Each pan was then heated to 350 • C with a flow of dry nitrogen gas at 20 mL min −1 at a heating rate of 10 • C min −1 . From the endothermic peak of the DSC thermogram, the denaturation onset temperature, maximum transition temperature, and degradation point were estimated [52]. The transition enthalpy value (∆H) from the area under the endothermic peak in the DSC curve was determined, and the empty aluminum pan was used as a reference.…”

Section: Differential Scanning Calorimetry (Dsc)mentioning

confidence: 99%

Nano Milk Protein-Mucilage Complexes: Characterization and Anticancer Effect

et al. 2021

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The anticancer activity of natural compounds has recently attracted multidisciplinary research. In this study, the complexation of milk proteins (MP) with Isabgol husk mucilage (IHM) and Ziziphus spina-christi mucilage (NabM) was investigated. In this context, the physicochemical properties of milk protein mucilage complexes (MPMC) including pH, Carr’s index, water solubility, and water absorption indices were measured, and the flow behavior was studied. In addition, the amino acid profile, protein digestibility, and phenolic and flavonoids content of MPMC were explored, and the microstructure of the complexes was visualized using transmission electron microscopy. The antioxidant and anticancer potencies of MPMC against two cancerous cell lines, human liver cancer HEPG-2 and breast cancer MCF-7, in comparison with two normal cell lines, namely, Bj-1 and MCF-12F, were tested using neutral red uptake assay. The results revealed that MPMC had scavenging activity against DPPH, ABTS, and HS radicals. Moreover, MPMC has the potential to prevent DNA damage induced by oxidative stress in Type-Fenton’s reaction. The results of the neutral red assay showed significant growth inhibition of both HEPG-2, MCF-7, whereas no significant cytotoxic effect was detected against Bj-1 and MCF-12F. RT-qPCR results indicated MPMC stimulated apoptosis as revealed by the upregulation of the pro-apoptosis gene markers Casepase-3, p53, Bax. Meanwhile, the anti-apoptosis Bcl-2 gene was downregulated. However, no significant difference was observed in normal cell lines treated with MPMC. In conclusion, MPMC can be considered as a promising anticancer entity that can be used in the development of novel cancer therapeutics with comparable activity and minimal side effects compared to conventional cancer chemotherapies.

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Shear Flow Behavior of Aqueous Suspensions of Potato Parenchyma Powder

Cited by 4 publications

References 35 publications

Effects of dietary fibre source and content and extrusion conditions on the physicochemical composition and physical quality of fibre‐enriched lentil snacks

Effects of dietary fibre source and content and extrusion conditions on the physicochemical composition and physical quality of fibre‐enriched lentil snacks

Changes in the Mechanical, Sensory, and Microbiological Properties during the Storage of Innovative Vegetable and Meat Soups for Seniors

Nano Milk Protein-Mucilage Complexes: Characterization and Anticancer Effect

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