Texture and Microstructure of Cassava (Manihot esculenta Crantz) Flour Extrudate

Badrie, Neela; Mellowes, W.A.

doi:10.1111/j.1365-2621.1991.tb04762.x

Cited by 33 publications

(28 citation statements)

References 2 publications

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“…Extrusion temperature and moisture content are known to affect gelatinization during extrusion, and consequently the WAI. In high moisture soy meat analog, WAI increased with increase in extrusion temperature and feed moisture [38,39]. Similar results were reported for corn starch extrudates, bean and chickpea extrudates [40,41].…”

Section: Water Absorption Index (Wai) and Water Solubility Index (Wsi)supporting

confidence: 76%

Extrusion Cooking Technology: An Advance Skill for Manufacturing of Extrudate Food Products

Tiwari¹

2018

Extrusion of Metals, Polymers and Food Products

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The snack industry is one of the fastest growing food sectors and is an important contributor within the global convenience food market. Nowadays snacks and convenience foods are also consumed regularly in India. Properly designed convenience foods can make an important contribution to nutrition in Indian societies where social changes are altering traditional patterns of food preparation. Extrusion cooking as a popular means of preparing snack foods based on cereals and plant protein foodstuff has elicited considerable interest and attention over the past 30 years. Several studies on the extrusion of cereals and pulses, using various proportions, have been conducted because blends of cereals and pulses produce protein enriched products. Based on dough's functional properties like WAI, WSI, ER and BD, the extruded products can be classified into different group as per particular application. Therefore, this chapter is dealt with the effect of extrusion processing on product parameters, and nutritional and anti-nutritional properties of extruded product.Keywords: extrusion processing, direct expanded snack, single screw extruder, twin-screw extruder Food extrusion processingExtrusion process is an efficient continuous process, which uniquely combines several unit operations viz.: mixing, shearing, heating, pumping, forming, and sizing. Food extruders are classified thermally as forming or cooking and geometrically as single or twin screws. Single screw forming extruders are used to manufacture pasta, processed meats, and fillings. Single screw cooking extruder (SSCE) are used to produce dry and semi moist pet foods, expanded snacks, breakfast cereals, puddings, soup and drink bases, gelatinized © 2018 The Author(s). Licensee InTech. This chapter is distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/3.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. starch and texturized vegetable proteins. Twin-screw extruder applications include most SSCE products and chocolate coatings, candies, gums, enzyme modification process, etc.[1]. A food extruder is a high temperature short time bioreactor that transforms a variety of raw material/ingredients into finished product. Extrusion processing is a continuous process. The extruded products are sterile and because of complete starch gelatinization, veryExtrusion cooking is used for processing of starchy as well as materials since a long time. As extrusion processing is a thermally efficient process, it offers many advantages in processing of high protein based products like soy or legumes etc. Due to high temperature short time cooking of soy-cereal blend, the antinutritional factors are effectively destroyed without damage to nutritional quality of raw material [3]. Equipment and processing steps in making a direct expanded productThere are different processing steps involved for production of direct expanded snacks (Figure 1). Mixe...

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Section: Water Absorption Index (Wai) and Water Solubility Index (Wsi)supporting

confidence: 76%

Extrusion Cooking Technology: An Advance Skill for Manufacturing of Extrudate Food Products

Tiwari¹

2018

Extrusion of Metals, Polymers and Food Products

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“…Increasing feed moisture content significantly increased hardness of the extrudate. Previous studies have also reported that hardness of extrudate increased as the feed moisture content increased (Badrie and Mellowes 1991;Liu et al 2000). Extrusion process parameter such as screw speed was found to have no significant effect on extrudate hardness.…”

Section: Texturementioning

confidence: 73%

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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“…It would be expected that high density and low expansion would produce a harder extrudate. Previous studies also reported that the hardness of extrudate increased as the feed moisture content increased (Badrie & Mellowes, 1991;Liu, Hsieh, Heymann, & Huff, 2000). Liu et al (2000) suggested that reduced expansion could be caused by the increase in moisture content.…”

Section: Textural Analysismentioning

confidence: 90%

The effect of extrusion conditions on the functional and physical properties of wheat-based expanded snacks

Ding

Ainsworth

Plunkett

et al. 2006

Journal of Food Engineering

381

322

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Texture and Microstructure of Cassava (Manihot esculenta Crantz) Flour Extrudate

Cited by 33 publications

References 2 publications

Extrusion Cooking Technology: An Advance Skill for Manufacturing of Extrudate Food Products

Extrusion Cooking Technology: An Advance Skill for Manufacturing of Extrudate Food Products

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

The effect of extrusion conditions on the functional and physical properties of wheat-based expanded snacks

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