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

Martı́nez-Bustos, Fernando; Viveros-Contreras, Rubí; Galicia-García, Tomás; Nabeshima, Elizabeth Harumi; Verdalet-Guzmán, Iñigo

doi:10.1590/s0101-20612011000400007

Cited by 23 publications

(18 citation statements)

References 22 publications

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“…There was an about 54.5% increase in SDF content of composite with 10% grape pomace and the highest increase was observed in cassava‐soy composite with 20% grape pomace addition level with about 77% increase. Redistribution in IDF to SDF ratio was also reported in extrusion cooking of lemon fibre by Méndez‐García et al Martínez‐Boustos et al also reported that extruded blends of sugar bagasse fibre, whey protein concentrate, and corn starch had higher SDF and decreased IDF content compared to the unextruded blends. The authors suggested that solubilization and fragmentation of dietary fiber during extrusion cooking led to the increase in soluble dietary fiber.…”

Section: Resultssupporting

confidence: 58%

Nutritional and Functional Properties of Extruded Cassava‐Soy Composite with Grape Pomace

Oladiran

Emmambux

2018

Starch Stärke

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Cassava‐soy composite is extruded with grape pomace at 0, 10, and 20% addition levels. Some nutritional, functional, rheological properties, total phenolic content, and antioxidant activity of the extruded products are analyzed. Kinetics of starch digestibility show that extrusion cooking leads to a significant (p < 0.05) increase in the rate of starch digested but the addition of grape pomace lowers the rate of starch digestibility and estimated glycemic index. The water absorption capacity of composites decreases while the solubility index increases with increasing addition of grape pomace. FTIR spectra show an increase in β‐sheet formation as the addition of grape pomace increases. The composite with 20% grape pomace has the lowest viscosity and all composites exhibit a shear thinning behavior. Extrusion cooking probably leads to depolymerization of dietary fiber and redistribution of insoluble dietary fiber to soluble dietary fiber ratio. The total phenolic content and antioxidant activity of the cassava‐soy composite are significantly (p < 0.05) increased with the addition of grape pomace. The results indicate that grape pomace can be added to starch‐rich foods with extrusion cooking to produce instant products with potential health promoting properties.

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Section: Resultssupporting

confidence: 58%

Nutritional and Functional Properties of Extruded Cassava‐Soy Composite with Grape Pomace

Oladiran

Emmambux

2018

Starch Stärke

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“…Therefore, the higher the porosity, the less the absorbed water is. Although there are some indications of a higher absorption capacity at higher porosity levels (Martinez-Bustos et al., 2011; Sjoqvist et al., 2010), in some cases, the water-starch interactions as well as the absorption characteristics of the material as such, may also play a role. Water may not interact with the different materials in the same manner, and this may affect the absorption behavior.…”

Section: Resultsmentioning

confidence: 99%

Investigation of functional properties and color changes of corn extrudates enriched with broccoli or olive paste

Bisharat

Katsavou

Παναγιώτου

et al. 2014

Food sci. technol. int.

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Following the tendency of replacing common food snacks with healthier food products, extruded snacks with corn flour and broccoli (4-10%) or olive paste (4-8%) were investigated in this study. The effect of material characteristics, including feed moisture content (14-19%), and broccoli or olive paste concentration, and extrusion conditions, including screw speed (150-250 r/min), and extrusion temperature (140-180 ℃), on the functional properties (water absorption index, water solubility index, and oil absorption index), as well as color change (ΔE) of the extruded snacks was studied. Regression analysis showed that screw speed did not significantly influence (p > 0.05) the properties. After mathematical modelling it was found that broccoli and olive paste concentration, as well as temperature increment, caused a decrease in water absorption index (minimum of 5.6 and 6.4 g/g sample, respectively) and an increase in water solubility index (maximum of 18.7 and 10.9 g/100 g sample, respectively), while feed moisture presented opposite tendency. Higher extrusion temperature led to an increment of oil absorption index (approximately to 1.2 and 1 mL/g sample) and decrement of color changes. Finally, feed moisture and broccoli concentration lowered oil absorption index and color of corn/broccoli extrudates, while olive paste concentration caused their increment.

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“…Regarding the luminosity, it was observed that the treatment of the husks (fiber) only by extrusion (F2) caused darkening (decreased L*), which could be related to the high temperature used in the process, which would induce caramelization and Maillard reactions [31] . When these extruded fibers were washed (F3), no whitening effect was observed, indicating that the formed compounds responsible for the darkening were insoluble.…”

Section: Physical Properties Of Fiber Hullsmentioning

confidence: 99%

Oat fibers modification by reactive extrusion with alkaline hydrogen peroxide

et al. 2016

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SbstractThe modification of lignocellulosic fibers can enhance their interaction with other materials and alkaline hydrogen peroxide (AHP) is a reagent widely used to promote such modification. This work aimed to modify oat hulls fibers by reactive extrusion using AHP (7 g 100 g -1 of hulls). The modified oat hulls displayed performances comparable to those observed by other researchers using conventional AHP method (without extrusion). The AHP treated oat hulls showed increased luminosity compared to the extruded ones. Fourier transform infrared spectroscopy showed differences between the modified and unmodified structures. The removal of surface compounds resulted in a more open morphology, with greater surface area and greater porosity. Reactive extrusion can be an alternative method for fiber modification with several advantages, such as short processing time and no wastewater generation.

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

Cited by 23 publications

References 22 publications

Nutritional and Functional Properties of Extruded Cassava‐Soy Composite with Grape Pomace

Nutritional and Functional Properties of Extruded Cassava‐Soy Composite with Grape Pomace

Investigation of functional properties and color changes of corn extrudates enriched with broccoli or olive paste

Oat fibers modification by reactive extrusion with alkaline hydrogen peroxide

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