Twin screw extrusion of kodo millet-chickpea blend: process parameter optimization, physico-chemical and functional properties

Geetha, R.; Mishra, Hari Niwas; Srivastav, P. P.

doi:10.1007/s13197-012-0850-5

Cited by 41 publications

(44 citation statements)

References 44 publications

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“…Batistuti, Barros, and Areas (1991) reported the ER to increase with decreasing feed moisture for extruded defatted chickpea flour. And, Geetha, Mishra, and Srivastav (2014) reported for a 70:30 blend of kodo millet: chickpea flour that as the barrel temperature increased, the ER of formed extrudates increased but both the BD and hardness decreased. The authors indicated the findings were caused by the increased in starch gelatinization, which lead to the greater level of expansion.…”

Section: Physical Properties Of Extrudates From Blended Chickpea-cementioning

confidence: 98%

Effect of barrel temperature and feed moisture on the physical properties of chickpea–sorghum and chickpea–maize extrudates, and the functionality and nutritional value of their resultant flours—Part II

et al. 2019

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Background and objectives The effect of barrel temperature (120 and 150°C, held constant in zones 4–6) and feed moisture (20% and 24%) on the physical properties of chickpea–sorghum (CS) and chickpea–maize (CM) extrudates, and the functional and nutritional properties (protein quality) of their flours were examined. Findings Temperature had a greater effect on the physical properties than moisture for both blends, where, in general, extrusion at 150°C resulted in greater expansion, less hardness, and lower bulk density than at 120°C. Extrusion also increased the water‐holding capacity relative to the raw CS and CM blends, but had an adverse effect on oil‐holding capacity, foaming, and emulsifying properties. Pasting viscosities of precooked flours were also lowered by 8 to 37 times due to the pregelatinization of the starch. Although in vitro protein digestibility increased after extrusion, the in vitro protein digestibility‐corrected amino acid score (PDCAAS) showed an overall reduction relative to the raw blended flours due to the reduction of the primary limiting amino acid lysine during extrusion. Conclusions Only the chickpea–maize blend extruded at 120°C at either 20% or 24% moisture had higher in vitro PDCAAS than the raw blend, with only the one with 24% moisture having a value >0.70. Significance and novelty A balance between functionality and protein quality needs to be considered when using extruded pulse–cereal blends.

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Section: Physical Properties Of Extrudates From Blended Chickpea-cementioning

confidence: 98%

Effect of barrel temperature and feed moisture on the physical properties of chickpea–sorghum and chickpea–maize extrudates, and the functionality and nutritional value of their resultant flours—Part II

et al. 2019

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“…Several food processing methods, such as thermal processing, sprouting, and fermentation, is being used to enhance secondary bioactive compounds’ profiles [20]. Geetha et al [21] and Fei et al [22] demonstrated that steaming and cooking processes enhance the phenolic content and antioxidant profile of foxtail and proso millet. In the food industry, roasting is used to improve the bioaccessibility of secondary compounds (18).…”

Section: Introductionmentioning

confidence: 99%

“…Although millet is known as a nutritious cereal, it is little explored for the possibility of developing novel food products using different processing technologies [21]. Much attention has been given in the investigation of sorghum, finger millet, pear millet, and foxtail millet [8,11,26].…”

Section: Introductionmentioning

confidence: 99%

Effect of Different Processing Methods on the Accumulation of the Phenolic Compounds and Antioxidant Profile of Broomcorn Millet (Panicum miliaceum L.) Flour

Azad

Jeong

Adnan

et al. 2019

Foods

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Broomcorn millet (Panicum miliaceum L.) is an important nutritious ancient minor-cereal food crop. However, this crop is little explored in the food processing arena to improve its functionality. In this context, different processing methods were applied to enhance the secondary compounds of broomcorn millet. Four different individual methods such as roasting, steaming, puffing, and extrusion were applied at 110 °C to enhance the functional attributes of millet flour. It was observed that the significantly highest content of total phenolic (TP) (670 mg/100 g of ferulic acid equivalent) and total flavonoid (TF) (391 mg/100 g of rutin equivalent ) was attained in the roasted whole millet followed by steaming (315 mg/100 g, 282 mg/100 g), puffing (645 mg/100 g, 304 mg/100 g), extrusion (455 mg/100 g, 219 mg/100 g), and control (295 mg/100 g, 183 mg/100 g). The chromatographic analysis showed a greater content of single phenolic acids such as syringic acid, gallic acid, 4-hydroxy benzoic acid, ferulic acid, sinapic acid, and catechin in roasted millet compared to control, and the content of each acid was higher in whole millet than dehulled. Results also indicated that the content of ferulic acid was relatively higher among the quantified single phenolic acid from broomcorn millet. Likewise, in comparison with dehulled millet, the roasted whole millet showed higher total antioxidant capacity, measured by the 2,2-diphenyl-1 picryl hydrazyl (DPPH), the ferric reducing antioxidant power assay (FRAP), the phosphomolybdenum method (PPMD), and the hydroxyl radical scavenging capacity (HRSC) method. Lastly, it is concluded that the roasting method should be taken into consideration in the processing of broomcorn millet to enhance the content of nutraceutical compounds and improve its functionality.

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“…Few studies are available that reports use of garbanzo in the development of extruded snacks (Batistuti, Barros, & Arêas, 1991;Geetha, Mishra, & Srivastav, 2012;Meng, Threinen, Hansen, & Driedger, 2010;Milán-Carrillo, Reyes-Moreno, Armienta-Rodelo, Carábez-Trejo, & Mora-Escobedo, 2000;Shirani & Ganesharanee, 2009). Researchers (Bhattacharya & Prakash, 1994;Shirani & Ganesharanee, 2009) reported that incorporation of garbanzo into rice flour decreased product expansion.…”

mentioning

confidence: 99%

Physicochemical and nutritional properties of extrudates from food grade distiller's dried grains, garbanzo flour, and corn grits

Singha

Singh

Muthukumarappan

et al. 2018

Food Science & Nutrition

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Distiller's dried grains and garbanzo flour were blended with corn grits for the development of extruded snacks using a single screw extruder. Distiller's dried grains were processed for food application and termed as food grade distiller's dried grains or FDDG. Effects of different level of FDDG addition (0%–20%) and extrusion process parameters such as barrel and die temperature (100–140°C), screw speed (100–200 rpm), and feed moisture content (14%–20% wet basis) on the physical properties (expansion ratio, bulk density, color parameters), functional properties (water absorption and solubility indices), and nutritional properties (total dietary fiber, soluble and insoluble dietary fiber and protein content) of the extrudates were investigated and optimized using response surface methodology. FDDG incorporation had a significant effect (p < 0.05) on the total dietary fiber, color parameters, water solubility, and water absorption indices of the extruded snacks. Desirable expanded extrudates with a high level of total dietary fiber and protein were obtained with blends containing 20% FDDG extruded at 140°C extrusion temperature, 167 rpm screw speed, and 19% feed moisture content. Results indicate garbanzo flour, and FDDG can be successfully blended with corn grits to produce nutritious gluten‐free extruded snacks which are high in protein and dietary fiber.

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Twin screw extrusion of kodo millet-chickpea blend: process parameter optimization, physico-chemical and functional properties

Cited by 41 publications

References 44 publications

Effect of barrel temperature and feed moisture on the physical properties of chickpea–sorghum and chickpea–maize extrudates, and the functionality and nutritional value of their resultant flours—Part II

Effect of barrel temperature and feed moisture on the physical properties of chickpea–sorghum and chickpea–maize extrudates, and the functionality and nutritional value of their resultant flours—Part II

Effect of Different Processing Methods on the Accumulation of the Phenolic Compounds and Antioxidant Profile of Broomcorn Millet (Panicum miliaceum L.) Flour

Physicochemical and nutritional properties of extrudates from food grade distiller's dried grains, garbanzo flour, and corn grits

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