Twin-screw extrusion of cassava starch and isolated soybean protein blends

Chang, Yoon Kil; Hashimoto, Jorge Minoru; Moura-Alcioli, R.; Martı́nez-Bustos, Fernando

doi:10.1002/1521-3803(20010801)45:4<234::aid-food234>3.0.co;2-r

Cited by 10 publications

(11 citation statements)

References 10 publications

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“…Incorporation of WPC80 and CP increased WAI. Chang et al [37] described twin-screw processing of cassava starch and soy protein isolates, and reported decreased water absorption. Our results with cassava flour and WPC80 showed increased solubility and WAI, and decreased solubility for corn or barley blended with WPC80.…”

Section: Discussionmentioning

confidence: 99%

Glycemic Potential of Extruded Barley, Cassava, Corn, and Quinoa Enriched With Whey Proteins and Cashew Pulp

Onwulata

Thomas

Cooke

et al. 2010

International Journal of Food Properties

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Adding whey protein concentrate (WPC80) and cashew pulp (CP) to extruded snacks can reduce overall carbohydrate content. In this study, barley, cassava, corn meal and quinoa were blended with WPC80 (12.5 wt%) or with CP (12.5 wt%), then extruded and baked. The products' rapidly available glucose values or potential glycemic index were: quinoa (70%), barley (61%), corn (54%), and cassava (48%). Adding WPC80 with or without CP improved the glycemic potential values for barley and quinoa, but not for cassava, which increased from 61 to 77%. Adding WPC80 or CP had no effect on corn products.

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Section: Discussionmentioning

confidence: 99%

Glycemic Potential of Extruded Barley, Cassava, Corn, and Quinoa Enriched With Whey Proteins and Cashew Pulp

Onwulata

Thomas

Cooke

et al. 2010

International Journal of Food Properties

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“…Extrusion process can affect the physicochemical and textural properties of starch–protein mixtures (Matthey and Hanna ; Chang et al . ; Ortiz et al . ; Zhu et al .…”

Section: Introductionmentioning

confidence: 99%

Impact of Soybean Proteins Addition on Thermal and Retrogradation Properties of Nonwaxy Corn Starch

Jiang

Kopparapu

2014

Journal of Food Processing and Preservation

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In the present research, the impacts of soybean 7S and 11S globulins and soybean protein isolate (SPI) on thermal behavior and retrogradation properties of nonwaxy corn starch were evaluated by a differential scanning calorimetry. Addition of soybean 7S and 11S globulins increased the onset, peak temperatures and thermal enthalpy of corn starch. Addition of soybean 7S globulin retarded starch retrogradation and decreased retrogradation enthalpy of corn starch gel, whereas addition of soybean 11S globulin promoted starch retrogradation and increased the retrogradation enthalpy values of corn starch gel during storage. On the other hand, SPI had little effects on thermal behavior and retrogradation properties of corn starch. Therefore, addition of soybean 7S and 11S globulins to starch system is a good method to improve or retard starch retrogradation; it is very useful in food industry for production of high-quality starch-based products. PRACTICAL APPLICATIONSStarch and proteins are the two major food components in starch-based food products, and their interactions are very important for the quality of foods. In the present work, the impacts of soybean 7S and 11S globulins and soybean protein isolate on the thermal and retrogradation properties of nonwaxy corn starch were studied. Addition of soybean globulins (7S and 11S) can increase the onset, peak temperatures and thermal enthalpy of corn starch. Soybean 7S globulin can retard starch retrogradation, but soybean 11S globulin promoted starch retrogradation of corn starch gel during storage. The method of controlling addition of soybean proteins is potentially very useful for production of high-quality starch-based products in food industry. Recently, some researchers have focused on the influence of processing on the properties of starch-protein mixtures or blends. Extrusion process can affect the physicochemical and textural properties of starch-protein mixtures (Matthey

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“…[13][14][15][16][17][18] The extrusion behaviour of cassava for making snack foods was studied by some workers. [20][21][22][23][24] Earlier studies in our laboratory have shown that the nutritional and functional properties of cassava flour could be beneficially modified through pre-treatment with amylolytic enzymes as well as by blending with cereal and/or legume and bran sources. [18] The use of such modified composite flours for making baked goods having high protein and high dietary fiber has been also been investigated.…”

Section: Introductionmentioning

confidence: 99%

Nutritional, Functional and Physical Properties of Extrudates from Blends of Cassava Flour with Cereal and Legume Flours

Jisha

Sheriff

Padmaja

2010

International Journal of Food Properties

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Low protein and poor functionality limit the use of cassava flour in snack foods, which were modified using blends with cereal and/or legume flours. Native, malted (using alphaamylase) as well as malted and pre-gelatinized was blended with cereal (finger millet and whole wheat flours) and/or legume (chick pea flour). Extrudates were prepared at a screw speed of 100 rpm and die temperature of 180 • C. Malted flour based extrudates had lower starch content than native flour. Gram malted cassava based blends gave products with the highest protein. In vitro starch digestibility was the highest for pre-gelatinized flour based mixes. Extrudates with low fat and energy have scope as low calorie snacks for obese and diabetic people.

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Twin-screw extrusion of cassava starch and isolated soybean protein blends

Cited by 10 publications

References 10 publications

Glycemic Potential of Extruded Barley, Cassava, Corn, and Quinoa Enriched With Whey Proteins and Cashew Pulp

Glycemic Potential of Extruded Barley, Cassava, Corn, and Quinoa Enriched With Whey Proteins and Cashew Pulp

Impact of Soybean Proteins Addition on Thermal and Retrogradation Properties of Nonwaxy Corn Starch

Nutritional, Functional and Physical Properties of Extrudates from Blends of Cassava Flour with Cereal and Legume Flours

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