Use of sesame oil cake (Sesamum indicum L.) on corn expanded extrudates

Abstract

In the production of oil from sesame (Sesamum indicum L.) seeds, a coproduct is obtained which is rich in protein and fiber contents. Mixtures of semi-defatted sesame cake (SDSC) (0-20%) and corn grits were processed in a single screw extruder at screw speed ranging from 324 to 387 rpm to improve the nutritional value of corn expanded extrudates. Chemical composition of raw and extruded materials, sectional expansion index (SEI), texture properties, color, paste viscosity, microstructure and sensory analysis of the extrudates were performed. The addition of SDSC increased protein, fat and ash content of corn extrudates, whereas carbohydrate content was reduced. The addition of SDSC reduced the sectional expansion of the corn extrudates and increased puncture force. SDSC-corn extrudates were darker than non-SDSC-corn extrudates. Increasing SDSC increased the number of cells similar to those of commercial corn extrudates with small cells. Sensory analysis showed 20% SDSC-corn extrudates to be acceptable and nutritional balanced. The use of SDSC on corn extrudates up to 20% is an alternative to improve nutritional value keeping good sensory characteristics.

Optimisation of extrusion variables for the production of corn snack products enriched with defatted hemp cake

“…The operating conditions varied at 3 levels and the design required 17 experiments with five replicates for the central point. The content of DHC (0, 5, and 10%), investigated moisture content (15, 20, and 25%) and extrusion temperatures (150, 165, and 180°C) were established according to preliminary trials and our previous investigations focused on the (Obradović et al 2015), and the investigations of other researchers who studied the application of by-products of the oil production industry were used (Yağci & Göğüş 2008;Nascimento et al 2012). The data in Table 2 indicate that all the investigated variables varied significantly according to the applied process parameters of extrusion.…”

“…The obtained results are similar to the results obtained by other authors. Nascimento et al (2012) have reported that the expansion ratio decreases as a result of an increasing protein content because it has a limited or non-puffing capacity compared to starch. Similar results for expanded corn extrudates with added whey protein were also published by Brnčić et al (2008).…”

Characterization of cassava starch processed in an internal mixer

“…Lower water content resulting in higher CV was also observed by Silva et al [15] . This behavior showed increased starch breakdown caused by processing, thus leading to an increased water retention capacity and higher CV [20] . In contrast, higher moisture resulted in lower CV indicating the presence of large amount of intact granules.…”

Qualidade física, química e sensorial de biscoitos tipo cookies elaborados com a substituição parcial da farinha de trigo por farinha desengordurada de gergelim

“…Comparando-se com os dados de Mohdaly et al (2011), os resultados de lipídeos e proteínas estão semelhantes. Nascimento et al (2012) obtiveram resultados para FDG diferentes deste trabalho e dos demais citados, pois obtiveram 35 % de proteínas, 11,2 % de lipídeos, 22,7 % de fibra alimentar e 8,6 % de cinzas. As variações na composição em nutrientes da FDG podem estar relacionadas às condições de processo de extração de óleo, à variedade do grão e às condições de cultivo.…”

“…Este resultado já era esperado por causa da substituição da farinha de trigo por FDG, que apresenta teores elevados destes dois nutrientes; na formulação FO, os valores destes nutrientes estão ligados à farinha de trigo e ao ovo, que se mantiveram em concentrações fixas. Nascimento et al (2012) também observaram aumento de valores destes nutrientes em snacks de milho produzidos com 10 a 20 % de FDG.…”