scholarly journals Physicochemical Properties of Flaxseed Fortified Extruded Bean Snack

2014 ◽  
Vol 2014 ◽  
pp. 1-8 ◽  
Author(s):  
Naveen Vadukapuram ◽  
Clifford Hall ◽  
Mehmet Tulbek ◽  
Mary Niehaus
Keyword(s):  
Bulk Density ◽  
Water Activity ◽  
Storage Period ◽  
Expansion Ratio ◽  
Scanning Electron Micrographs ◽  
Omega 3 ◽  
Peroxide Values ◽  
Significant Difference ◽  
Twin Screw ◽  
Milled Flaxseed

Milled flaxseed was incorporated (0–20%) into a combination of bean-corn flours and extruded in a twin screw extruder using corn curl method. Physicochemical parameters such as water activity, color, expansion ratio, bulk density, lipid content, and peroxide values of extruded snack were analyzed. Scanning electron micrographs were taken. Peroxide values and propanal contents were measured over four months of storage. Rancidity scores of extruded snack were measured using a trained panel. As expected, omega-3 fatty acids and bulk density increased with increasing flaxseed fortification levels. Extrudates with more flaxseed had decreased lightness values and expansion ratios. However, only the 15 and 20% flaxseed containing extrudates had expansion ratios that were significantly(P≤0.05)different from the control. In general, no significant difference(P>0.05)in water activity values was observed in the flaxseed fortified extrudates, except in the navy-corn based extrudates. Peroxide values increased with increased flaxseed levels and over a storage period. However, propanal values did not change significantly in the 5–10% flaxseed fortified extrudates but increased in extrudates with higher levels of flaxseed. Rancidity scores were correlated with peroxide values and did not increase significantly during storage under nitrogen flushed conditions.

Response Surface Analysis for Preparation of Modified Flours using Twin Screw Extrusion Cooking

2014 ◽  
Vol 10 (3) ◽  
pp. 503-510 ◽  
Author(s):  
Gurkirat Kaur ◽  
Savita Sharma ◽  
Baljit Singh
Keyword(s):  
Bulk Density ◽  
Response Surface ◽  
Mechanical Energy ◽  
Rice Flour ◽  
Expansion Ratio ◽  
Twin Screw Extrusion ◽  
Screw Speed ◽  
Twin Screw ◽  
Specific Mechanical Energy ◽  
Feed Moisture

Abstract Rice flour, wheat flour and flour in combination (rice:wheat::50:50) were used to prepare modified flour using co-rotating twin screw extruder. The effects of barrel temperature, feed moisture and screw speed on product responses (specific mechanical energy[SME], expansion ratio and bulk density) were studied using response surface methodology. Extrusion variables were barrel temperature (125, 150 and 175°C), moisture content (14, 16 and 18%) and screw speed (300, 400 and 500 rpm). Expansion ratio was directly affected by barrel temperature, whereas increase in temperature decreased SME and bulk density. Feed moisture had positive effect on bulk density only, i.e. it increased with increase in moisture. Increase in screw speed was directly related to SME and expansion ratio. The higher R2 values showed that the model developed for the response variables appeared adequate for predictive purposes.

scholarly journals Effect of moisture and temperature on the extrudate properties of milkfish (Chanos chanos) feed

2019 ◽  
Vol 66 (4) ◽  
Author(s):  
S. Syed Raffic Ali ◽  
K. Ambasankar ◽  
S. Balachandran ◽  
K. Ramachandran
Keyword(s):  
Water Solubility ◽  
Pilot Scale ◽  
Expansion Ratio ◽  
Effect Of Temperature ◽  
Chanos Chanos ◽  
Significant Difference ◽  
Twin Screw ◽  
Different Temperatures ◽  
Temperature Levels ◽  
Lower Bulk Density

The present study evaluated the effect of varying levels of moisture and temperature on the extrudate properties of the milkfish (Chanos chanos) feed containing 31.49% protein and 4.71% lipid. Two trials were conducted in a pilot scale twin screw extruder using 3 mm die. In the first trial, the effect of temperature on extrudate properties was studied at five different temperatures viz., 80-90, 90-100, 100-110, 110-120 and 120-130°C. The results revealed that the temperature levels of 100-110, 110-120 and 120-130°C resulted in significantly (p<0.05) lower bulk density (BD) of the extrudate than at 80-90 and 90-100°C. Significantly (p<0.05) lower water solubility index (WSI) was recorded at 100-110°C, while further increase in temperature failed to show further reduction in water solubility. The pellet durability index (PDI) and expansion ratio (ER) showed a non-significant difference among the extrudates at 100-110, 110-120 and 120-130°C. In the second trial, the effect of additional moisture on the extrudate was evaluated by including water at 20, 25, 30 and 35% and the results revealed that 30% moisture addition resulted in significantly (p<0.05) lower BD, WSI and PDI of the extrudate than the other levels. The highest moisture level of 35% led to difficulty in operation while the lower levels from 25% failed to produce floating pellets. Results of this study infers that 30% moisture addition and a temperature of 100-110°C is optimalfor production of water stable floating milk fish feeds.

scholarly journals Development and storage characteristics of shrimp (Solenocera crassicornis) based snack food using extrusion technology

2016 ◽  
Vol 8 (3) ◽  
pp. 1366-1374 ◽  
Author(s):  
K. G. Baraiya ◽  
S. M. Zofair ◽  
V. B. Mulye ◽  
S. R. Lende ◽  
R. A. Khileri ◽  
...  
Keyword(s):  
Storage Period ◽  
Physical Property ◽  
Expansion Ratio ◽  
Snack Food ◽  
Texture Profile ◽  
Overall Acceptability ◽  
Twin Screw ◽  
Profile Characteristics ◽  
Extrusion Technology ◽  
Protein Rich

An attempt was made to develop nutrient rich extruded snacks from lesser utilized protein rich shrimp (Solenocera crassicornis) flour using twin screw extruder. The extruded were in order to fried and packed in to High Density Polyethelene (HDPE). The extruded were analyzed for physical, texture profile, proximate composition and sensory characteristics at the interval of 10 days for 50 days of storage (DOS). The experiment shows the physical property like expansion ratio (mm) and texture profile characteristics such as hardness (gmF) and crispiness (gm) were not affected at the end of storage period. Among the different studies, the product made from rice/shrimp T1 based extruded scored as higher as 5 (out of 5) by sensory evaluation for all attributes. Consequently, all the extruded were maintained the physical properties, nutritional quality and overall acceptability. This research demonstrated that shrimp flour at 15% can be successfully incorporated for development of extruded were: expansion ratio 3.32, 2.75 and 3.06 (mm), crispiness 291, 252 and 210 (gm), protein 12.69, 18.74 and 15.09 (%), enegy value 540, 489 and 524 (Kcal), TPC 0.36, 0.34 and 0.34 (log cfu/gm) in rice T1, wheat T2 and corn T3 based extruded respectively. Overall, the quality assessment of extruded were not changed significantly (P>0.05) throughout study.

scholarly journals Twin-Screw Extrusion Processing of Rainbow trout (Oncorhynchus mykiss) Feeds Using Graded Levels of High Protein Corn-Based Distillers Dried Grains (HP-DDG) and Conventional Distillers Dried Grains with Solubles (DDGS)

2013 ◽  
Vol 2 (1) ◽  
pp. 118
Author(s):  
Parisa Fallahi ◽  
Kurt A. Rosentrater ◽  
Kasiviswanathan Muthukumarappan ◽  
Michael L. Brown
Keyword(s):  
Rainbow Trout ◽  
Bulk Density ◽  
Control Diet ◽  
Expansion Ratio ◽  
Twin Screw Extrusion ◽  
Rainbow Trout Oncorhynchus Mykiss ◽  
Extrusion Processing ◽  
Screw Extrusion ◽  
Twin Screw ◽  
Unit Density

<p>Twin-screw extrusion cooking trials were performed to investigate the differential effects of conventional DDGS (DDGS) and HP-DDG inclusion, as fishmeal replacers, on physical properties (moisture content, water activity, thermal properties, expansion ratio, unit density, bulk density, water absorption, solubility and pellet durability indices, and color) of Rainbow trout (Oncorhynchus mykiss) feed. Four ingredient blends were formulated with 20 and 40% C- DDGS, and 20 and 40% HP-DDG, along with other required dietary ingredients. Each diet was extruded using two replications; a fishmeal based diet acted as the control diet. The highest and the lowest extrudate moisture content and water activity were observed for the diets containing 20% DDGS and 40% HP-DDG, respectively. Compared to the control diet, increasing HP-DDG content from 20 to 40% had no effect on the bulk density of the products, while increasing DDGS content from 20-40% led to a considerable rise in bulk density of the extrudates by 14.2 and 6%, respectively. Also, extrudates with the lowest brightness, greenness, and yellowness values were obtained from the diet containing 20% DDGS, whereas the most color intensity values were observed for the diets containing 40% DDGS and 20% HP-DDG. Increasing DDGS and HP-DDG from 0-40% caused a remarkable increase in water absorption index, by 72 and 30%, respectively. Likewise, the water solubility index increased, but in a considerably lesser order of magnitude. High pellet durability index of more than 99% was achieved with inclusion of either DDGS or HP-DDG. None of the diets impacted the thermal properties of the extrudates. Inclusion of 20 and 40% DDGS resulted in the extrudates with the largest and the smallest unit density values of nearly 887 and 750 kg/m<sup>3</sup>, respectively. As was expected, expansion ratio decreased with increasing unit density. Increasing inclusion levels of HP-DDG did not show any effect on unit density or expansion ratio of the products. Future research should concentrate on investigating the effects of both extrusion processing and graded levels of different types of DDGS on Rainbow trout feeds.</p>

Survival of Salmonella Enteritidis Phage Type 30 on Brazil nuts and pumpkin seeds stored at 8, 23, and 37°C.

2021 ◽  
Author(s):  
Bukola A Onarinde
Keyword(s):  
Water Activity ◽  
Salmonella Enteritidis ◽  
Phage Type ◽  
Storage Period ◽  
Decay Rates ◽  
Brazil Nuts ◽  
Significant Difference ◽  
Influence Of Temperature On ◽  
Pumpkin Seeds ◽  
Storage Temperatures

Experiments were performed to assess the survival of Salmonella on whole Brazil nuts and pumpkin seeds stored at 8ºC, 23ºC, and 37ºC. Brazil nut kernels and pumpkin seeds were inoculated with bacterial inoculum containing 10.4 Log 10 CFU/ml of Salmonella Enteritidis Phage Type 30 ( S E PT30) and then aseptically dried at room temperature for 24 hrs. After the drying step, levels of Salmonella recovered from Brazil nuts and pumpkin seeds were 8.67±0.01 and 9.27±0.03Log 10 CFU/g, respectively. The survival of Salmonella and change in water activity was assessed over a total of 413 days. Although Salmonella survived throughout the storage period, significant differences were recorded between the storage temperatures. Results showed that the survival of S E PT30 was more enhanced at 8ºC as compared to storage at 23ºC and 37ºC. Comparing the survival of Salmonella on the two products at different storage temperatures, there was no significant difference between the means of Salmonella counts for the two products. Although results show that Salmonella survived longer on pumpkin seeds stored at 8ºC (P=0.53, as compared to Brazil nuts) and  at 23 and 37ºC Salmonella survived longer on Brazil nuts (P=0.12, as compared to pumpkin seeds). The highest and lowest survival of Salmonella was observed on pumpkin seeds with decay rates of -0.003±0.001 and -0.015±0.001 Log10 cfu/g per day for pumpkin seeds stored at 8 and 37ºC, respectively.  The water activity values recorded at day 2 and day 413 for Brazil nuts stored at 8ºC, 23ºC, and 37ºC were 0.424 and 0.434, 0.383 and 0.385 and, 0.372 and 0.256, respectively. For pumpkin seeds stored at 8ºC, 23ºC, and 37ºC water activity values recorded at day 2 and day 413 were 0.754 and 0.412, 0.627 and 0.350 and, 0.787 and 0.205, respectively. The data obtained in this study provide useful insight on the influence of temperature on the survival of Salmonella on the surface of Brazil nuts and pumpkin seeds.

Impact of Storage and Packaging Material on the Nutritional, Product Properties and Microbial Count of Extruded Snacks

2020 ◽  
Vol 16 (4) ◽  
pp. 592-600
Author(s):  
Sajad A. Wani ◽  
Tariq A. Bhat ◽  
Nawaz A. Ganie ◽  
Pradyuman Kumar
Keyword(s):  
Bulk Density ◽  
Storage Period ◽  
Sensory Characteristics ◽  
Plate Count ◽  
Extrusion Cooking ◽  
Lateral Expansion ◽  
Total Plate Count ◽  
Sensory Score ◽  
Extruded Snacks ◽  
Kinetics Of

Background: The extrusion cooking is the most widely used process so the development and consumption of extruded snack products having health and nutritious benefits would help increase the health status of the population. Objective: The aim of this study was to investigate the effect of storage days on physical, microbial activity and sensory characteristics of extruded snacks and kinetics of extruded snacks. Methods: Extruded snacks were produced by extrusion cooking at optimized conditions of temperature, moisture and screw speed of 110°C, 12% (db) and 200 rpm. The products were packed in lowdensity polyethylene (LDPE) and laminated pouches (LP) and were stored at an accelerated temperature condition of 40 ± 2°C. The storage stability in terms of quality parameters such as moisture, hardness, bulk density, color, lateral expansion, sensory characteristics and total plate count was investigated. Results: An increase (p≤0.05) in the value of moisture, bulk density, a*, and total plate count was observed during the storage period, whereas hardness, L*, b*, ΔE and sensory characteristics showed significant (p≤0.05) decreased order with storage period. No significant effect on the lateral expansion of the extruded product was observed. A significant decrease in total carbohydrate, fat and protein content was found during the storage period. The average sensory score and microbial analysis suggested that extruded snacks packed in LDPE pouches can only be acceptable up to the 60th day and extruded snacks packed in LP can be acceptable to more than 90th day. The kinetics of color and hardness suggest first order kinetics. Conclusion: Overall investigation suggested that extruded snacks were more stable in the LP as compared to LDPE pouches.

scholarly journals Penurunan mutu dan pendugaan umur simpan sup krim instan labu kuning diperkaya tempe untuk lansia dengan metode accelerated shelf life testing (ASLT)

2020 ◽  
Vol 8 (2) ◽  
pp. 134-142
Author(s):  
Salma Shafrina Aulia ◽  
Budi Setiawan ◽  
Tiurma Sinaga ◽  
Ahmad Sulaeman
Keyword(s):  
Lipid Oxidation ◽  
Shelf Life ◽  
Water Content ◽  
Water Activity ◽  
Critical Parameter ◽  
Storage Period ◽  
Life Testing ◽  
Quality Of Water ◽  
Long Time

Background: Instant pumpkin cream soup enriched with tempeh had fulfilled 10% Recommended Dietary Allowances (RDA) for elderly so that it can be used as an easy-to-serve snack, but decreasing quality of instant cream soup will be happened if the instant cream soup was stored for a long time. Objectives: This study aimed to analyze quality of water content, water activity and lipid oxidation in instant pumpkin cream soup during storage and estimated the shelf life of pumpkin cream soup enriched with tempeh.Method:  Quality storage was analyzed using of water content, water activity (aw) and lipid oxidation. Estimation of shelf life was analyzed using Arrhenius Accelerated Shelf Life Testing (ASLT) model.Results: The results showed that the water content, aw levels and lipid oxidation of instant pumpkin cream soup increased during the storage period. The critical parameter used in this study was lipid oxidation. Instant cream soup without the addition of tempeh can last 447 days  while the cream soup with the addition of tempeh has a shelf life of 433 days.Conclusion: Quality of instant pumpkin cream soup decreased during the storage period and it would be expired over a year.

COMPARATIVE EVALUATION OF YOGHURT SAMPLES FROM GOATS AND COWS MILK AND COMMERCIAL RETAIL OUTLET

2021 ◽  
Vol 34 (1) ◽  
Author(s):  
V. A. Obatolu ◽  
E. A. Adebowale ◽  
F. Omidokun ◽  
E. O. Farinde
Keyword(s):  
Goat Milk ◽  
Storage Period ◽  
Total Solid ◽  
Cow Milk ◽  
Microbial Count ◽  
Significant Drop ◽  
Overall Acceptability ◽  
Count Range ◽  
Significant Difference ◽  
Mineral Acidity

This paper compared the chemical (Proximate and mineral), acidity, microbial count and organoleptic properties of yoghurt samples produced from Nigeria locally bred goat and cow milk with commercially retail yoghurt during 14days of refrigerated storage. Yoghurt production was conducted by inoculation of the milk samples at 43oC for 6hrs with 2% of streptococcus thermophillus and lactobacillus bulgarus active culture. The total ash content of yoghurt ranges from 0.23g/100g in the commercial yoghurt sample to 0.84g/100g in yoghurt from goat  milk which is considered significantly higher than that observed for yoghurt from cow milk. The commercially retail yoghurt had a significantly higher (P < 0.05) total solid matter than yoghurt from goat and cow milk. Calcium and phosphorus contents were significantly (P < 0.05) lowest in the commercial yoghurt (0.28%) to a significant higher value of 0.28% in goat milk. A statisitically significant drop in pH values was observed in the commercial yoghurt sample after one and two week storage compared to yoghurt from goat and cow milk. High lactic acid bacteria were observed in yoghurt from cow milk with lactococci group being higher than the lactobacilli group throughout the storage period. The yeast count range from a significant low (P < 05) value of 2.22 cfu/ml-1 in commercial yoghurt sample to 3.22 and 3.24 in goat and cow milk respectively on day zero of storage. By the 7days of storage, the commercially retail yoghurt was significant (P < 0.05) least desirable with respect to colour, taste and overall acceptability while there was no significant difference in the consistency of all the yoghurt samples.

Effect of different extrusion methods on physicochemical properties and qualities of noodles based on rice flour

2021 ◽  
pp. 108201322110692
Author(s):  
Nispa Seetapan ◽  
Bootsrapa Leelawat ◽  
Nattawut Limparyoon ◽  
Rattana Yooberg
Keyword(s):  
Moisture Content ◽  
Rice Flour ◽  
Extrusion Process ◽  
Scanning Electron Micrographs ◽  
Twin Screw Extruder ◽  
Capillary Rheometer ◽  
Screw Extruder ◽  
Scanning Calorimetry ◽  
Twin Screw ◽  
Thermomechanical Processes

Rice noodles have been manufactured in the food industry using different extrusion methods, such as traditional and modern extrusions, which affect the noodle structure and qualities. Therefore, the effects of the extrusion process on qualities of rice noodles using the same blend of rice flour and crosslinked starch were evaluated. In this study, a capillary rheometer was used as an alternative approach to simulate the traditional extrusion method in which the noodles are obtained by continuously pressing the pregelatinized noodle dough through a die. For modern extrusion, a twin-screw extruder was employed to obtain the noodles in a one-step process. The optimal range of moisture content used in the formulation was studied. Upon cooking, the noodles showed a decrease in cooking time and cooking loss with increasing moisture content in the formulation. All cooked noodles showed comparable tensile strength, but those extruded by a twin-screw extruder had substantially greater elongation. Scanning electron micrographs revealed that the noodles prepared using the extruder had a denser starch matrix, while those obtained from a capillary rheometer showed the aggregation of starch fragments relevant to the existence of starch gelatinization endotherm from differential scanning calorimetry. This indicated that the extrusion process using the twin-screw extruder provided a more uniform starch transformation, i.e., more starch granule disruption and gelatinization, thus giving the noodles a more coherent structure and better extensibility after cooking. The obtained results suggested that different thermomechanical processes used in the noodle industry gave the extruded rice noodles different qualities respective to their different microstructures.

Microwave Nondestructive Sensing of Moisture Content and Water Activity of Almonds

2021 ◽  
Vol 64 (4) ◽  
pp. 1373-1379
Author(s):  
Samir Trabelsi
Keyword(s):  
Dielectric Constant ◽  
Dielectric Properties ◽  
Dielectric Loss ◽  
Moisture Content ◽  
Bulk Density ◽  
Water Activity ◽  
Free Space ◽  
Loss Factor ◽  
Dielectric Loss Factor ◽  
List Type

HighlightsMoisture and water activity were determined nondestructively and in real time from measurement of dielectric properties.Moisture and water activity calibration equations were established in terms of the dielectric properties.Situations in which bulk density was known or unknown were considered.SEC ranged from 0.41% to 0.68% for moisture and from 0.02 to 0.04 for water activity.Abstract. A method for rapid and nondestructive determination of moisture content and water activity of granular and particulate materials was developed. The method relies on measurement of the dielectric constant and dielectric loss factor at a single microwave frequency. For the purpose of illustration, the method was applied to predicting the moisture content and water activity of almond kernels. A free-space transmission technique was used for accurate measurement of the dielectric properties. Samples of Bute Padre almond kernels with moisture content ranging from 4.8% to 16.5%, wet basis (w.b.), and water activity ranging from 0.50 to 0.93 were loaded into a Styrofoam sample holder and placed between two horn-lens antennas connected to a vector network analyzer. The dielectric properties were calculated from measurement of the attenuation and phase shift at 8 GHz and 25°C. The dielectric properties increased linearly with moisture content, while they showed an exponential increase with water activity. Situations in which the bulk density was known and unknown were considered. Linear and exponential growth regressions provided equations correlating the dielectric properties with moisture content and water activity with coefficients of determination (r2) higher than 0.96. Analytical expressions of moisture content and water activity in terms of the dielectric properties measured at 8 GHz and 25°C are provided. The standard error of calibration (SEC) was calculated for each calibration equation. Results show that moisture content can be predicted with SECs ranging from 0.41% to 0.68% (w.b.) and water activity with SECs ranging from 0.02 to 0.04 for almond kernel samples with water activity ranging from 0.5 to 0.9 and moisture contents ranging from 4.8% to 16.5% (w.b.). Keywords: Bulk density, Dielectric constant, Dielectric loss factor, Free-space measurements, Loss tangent, Microwave frequencies, Moisture content, Water activity.

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