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

2017 ◽  
Vol 35 (No. 6) ◽  
pp. 507-516 ◽  
Author(s):  
Jozinović Antun ◽  
Ačkar Đurđica ◽  
Jokić Stela ◽  
Babić Jurislav ◽  
Balentić Jelena Panak ◽  
...  
Keyword(s):  
Physical Properties ◽  
Colour Change ◽  
Extrusion Process ◽  
Expansion Ratio ◽  
Process Conditions ◽  
Supercritical Co2 Extraction ◽  
Screw Extruder ◽  
Single Screw Extruder ◽  
Extruded Products ◽  
Snack Products

The effects of defatted hemp cake added to corn grits (at ratios of 0, 5, and 10% DM), the moisture content of the mixtures (15, 20, and 25%) and the temperature in the extruder ejection zone (150, 165, and 180°C) on the physical properties of extruded products have been investigated. Statistical optimization of investigated extrusion conditions using the response surface methodology was performed. The hemp cake was completely defatted by means of a supercritical CO2 extraction. The extrusion was performed on a laboratory single screw extruder and regulated by the following parameters: temperature in the dosing and compression zone (120 and 150°C), screw compression ratio (4 : 1), round die (4 mm). The change of extrusion process conditions significantly affected the physical properties of produced snacks. The expansion ratio ranged between 1.38 and 3.11, bulk density between 0.14 and 0.49 g/cm3, hardness between 18.15 and 70.62 N, fracturability from 3.65 to 10.38 mm, and the total colour change between 3.25 and 24.73.

scholarly journals Conversion of Industrial Food Wastes Cranberry Pomace into Foods Blending with Rice Flour Using Single-screw Extrusion Process

2022 ◽  
Vol 5 (1) ◽  
pp. 44
Author(s):  
Pranabendu Mitra ◽  
Sagar Khanvilkar ◽  
Sai Kumar Samudrala ◽  
Kaushal Sunil Shroff
Keyword(s):  
Moisture Content ◽  
Physicochemical Properties ◽  
Water Solubility ◽  
Value Added ◽  
Rice Flour ◽  
Extrusion Process ◽  
Expansion Ratio ◽  
Screw Extruder ◽  
Single Screw ◽  
Single Screw Extruder

The main objective of this study was to convert the cranberry pomace into value-added extruded cereals/snacks blending with rice flour using a single screw extruder based on the physicochemical properties of extrudates because utilization of the byproduct cranberry pomace would be necessary for the growth of cranberry juice processing industries and the extruded snacks/cereals with higher fiber and antioxidant and less carbohydrate would be required to fulfill the consumers’ demand. The six different formulations by blending 0, 5, 10, 15, 20 and 25% cranberry pomace with 100, 95, 90, 85, 80 and 75% of rice flour, respectively, were extruded using a single screw extruder. The temperature (150℃), screw speed (270 rpm), feed rate (20 Kg/hr) and feed moisture content (35%) were constant during extrusion. The physicochemical properties of the extrudates were characterized to determine the desirable formulations. The results indicated that radial expansion ratio (1.11-1.67), the solid density (0.71-0.76 g/mL), piece density (0.20-0.63 g/mL), porosity (14.49-72.38%), hardness (23-157.73 N), crispness (4.17-13.5), moisture content (3.22-4.39%), water activity (0.14-0.36) and the water solubility (7.07-30.80%) of rice flour and cranberry pomace blend extrudates were varied depending on the combinations of the rice flour and cranberry pomace. The results revealed that up to 20% cranberry pomace could be added with 75-80% rice flour to develop high fiber and antioxidant with less carbohydrate cereal/snack products. The utilization of cranberry pomace combining with rice flour through extrusion process can provide a unique opportunity to generate healthier snacks and cereals that have higher fiber and antioxidant and low carbohydrate.

scholarly journals Characteristics of nanoclay reinforced starch biocomposites through the extrusion process

2018 ◽  
Vol 204 ◽  
pp. 00008
Author(s):  
Heru Suryanto ◽  
Alfian Widi Rahmawan ◽  
Solichin ◽  
Sahana Rizki Tata ◽  
Uun Yanuhar
Keyword(s):  
Tensile Strength ◽  
Functional Group ◽  
Extrusion Process ◽  
Cassava Starch ◽  
Diffraction Peak ◽  
Screw Extruder ◽  
Materials Engineering ◽  
Single Screw ◽  
Single Screw Extruder ◽  
Composite Properties

The development of materials engineering has led to many significant discoveries one of which is biocomposite with its diverse applications. The addition of reinforcing materials in biopolymers improves the composite properties. This study aimed at investigating the effect of adding nanoclay on the tensile strength, morphology, functional group, and structure of extruded biocomposites with cassava starch matrix. This experimental research involved different concentrations of nanoclay i.e. 0%, 2.5%, 5%, 7.5%. The extrusion process was performed using a single screw extruder at 120°C. The samples were characterized by tensile testing, XRD, and SEM. The biocomposite reinforced with 5% nanoclay had the highest tensile strength of 10.8 MPa. The highest diffraction peak at 2θ of 19.4° appeared in the sample added with 5% nanoclay. The addition of excessive amounts of nanoclay can hinder the formation of exfoliated structures.

Optimization of nutrient retention in whole flours extruded from cowpea biofortified grain

2021 ◽  
Vol 24 ◽  
Author(s):  
Jorge Minoru Hashimoto ◽  
Jéssica Pinheiro Mendes Sampaio ◽  
Luís José Duarte Franco ◽  
Elizabeth Harumi Nabeshima ◽  
Kaesel Jackson Damasceno e Silva
Keyword(s):  
Moisture Content ◽  
Rotation Speed ◽  
Nutrient Retention ◽  
Magnesium Content ◽  
Extrusion Process ◽  
Screw Extruder ◽  
Twin Screw ◽  
Iron And Zinc ◽  
Copper Zinc ◽  
Extruded Products

Abstract Whole flour of cowpea grains of the cultivar BRS Tumucumaque biofortified in iron and zinc were processed in a co-rotating twin-screw extruder Clextral HT 25. A central rotational composite design 23, combining temperature (from 86.4 to 153.6 °C), screw rotation speed (from 163.6 to 836.4 rpm) and moisture content (from 16.6% to 23.4%), was used to assess the effects on flour constituents. The three variables significantly affected (p < 0.05) the levels of protein and copper in the extrudates. The reactions of the extrusion process caused a decrease in the levels of proteins and an increase in the levels of copper, zinc and potassium, and these amounts were accentuated as the values of the process variables approached those of the central point region. Extreme conditions at high rotational screw speeds combined with low moisture content reduced the magnesium content, at the opposite end of the values for these two variables, the intensity of the reduction was lower. In the analysis of global desirability, it was found that the extrusion condition at 112.6 °C, 587.4 rpm and 23.4% moisture provided the highest nutrient retention. The levels of iron and zinc remained above 60 and 40 mg kg-1, respectively, in extruded products.

Modelling the Effects of Feed Moisture and Ingredient Variations on the Physical Properties and Functional Characteristics of Extruded Sorghum-Groundnut-Cowpea Blends using Response Surface Methodology

2010 ◽  
Vol 6 (4) ◽  
Author(s):  
Emmanuel K. Asare ◽  
Samuel Sefa-Dedeh ◽  
Emmanuel Ohene Afoakwa ◽  
Esther Sakyi-Dawson ◽  
Agnes S. Budu
Keyword(s):  
Response Surface Methodology ◽  
Physical Properties ◽  
Water Absorption ◽  
Bulk Density ◽  
Response Surface ◽  
Functional Properties ◽  
Colour Change ◽  
Expansion Ratio ◽  
Functional Characteristics ◽  
Feed Moisture

Central composite rotatable design for k = 3 was used to study the combined effect of feed moisture (12-44%), cowpea concentration (0-20%) and groundnut concentration (0-10%) on the physical and functional properties of extruded sorghum-legume blends in a single screw extruder using response surface methodology. Product expansion ratio, bulk density, total colour change, water absorption capacities at 27°C and 90°C and swelling capacities were determined on the products using standard analytical methods. Expansion ratio, bulk density and total colour of extrudates from the sorghum-legume blends decreased with increasing feed moisture. Increasing the concentration of legumes in the product increased the water absorption capacities at 27°C and 70°C and increased swelling capacities due to the gel forming ability of the macromolecules (proteins and starch) in the products and availability of hydrophilic groups to bind water molecules, thus enhancing the functional properties of the blends. Models developed for the indices gave R2-values ranging from 61.6% (for water absorption capacity at 27°C) to 89.9% (for bulk density) with insignificant lack of fits indicating the adequacy of the model in explaining the data. The optimal conditions noted for producing the puffed extruded snack products with better physical properties and functional characteristics from sorghum-groundnut-cowpea blends were at 16-18% feed moisture, 14-16% cowpea and 6-8% groundnut additions.

The Effect of Screw Speed on Extrusion Quality of the Single-Screw Extruder

2014 ◽  
Vol 941-944 ◽  
pp. 1715-1719
Author(s):  
Yuan Lou Gao ◽  
Xin Wang ◽  
Li Zhou
Keyword(s):  
Extrusion Process ◽  
Screw Extruder ◽  
Screw Speed ◽  
Element Analysis ◽  
Outlet Pressure ◽  
Single Screw ◽  
Single Screw Extruder ◽  
Multi Phase Flow ◽  
Multi Phase

This paper adopts the method of multi-phase flow to simulate the extrusion process of single-screw extruder based on different screw speed by using the finite element analysis software, and get the conclusion that the screw speed has a significant effect on the extrusion quality and outlet pressure of the single-screw extruder. With the increase of the screw speed, the extrusion quality of the single-screw extruder gets worse and the outlet pressure of the single-screw extruder increases.

scholarly journals Simultaneous Determination of Acrylamide and Hydroxymethylfurfural in Extruded Products by LC-MS/MS Method

Molecules ◽  
2019 ◽  
Vol 24 (10) ◽  
pp. 1971 ◽  
Author(s):  
Antun Jozinović ◽  
Bojan Šarkanj ◽  
Đurđica Ačkar ◽  
Jelena Panak Balentić ◽  
Domagoj Šubarić ◽  
...  
Keyword(s):  
Simultaneous Determination ◽  
Limit Of Detection ◽  
Raw Materials ◽  
Extrusion Process ◽  
Single Step ◽  
Liquid Chromatography Tandem Mass ◽  
Extruded Products ◽  
Snack Products ◽  
By Products

The aim of this study was to develop a liquid chromatography/tandem mass spectrometry LC-MS/MS method for the simultaneous determination of acrylamide and hydroxymethylfurfural (HMF) in corn snack products enriched with food industry by-products: brewer’s spent grain (BSG), sugar beet pulp (SBP) and apple pomace (AP). Development of the method included the study of different sources for ionization, different mobile phases, different extraction conditions as well as different methods of sample preparation. Finally, the single LC-MS/MS method was developed for the analysis of both analytes in one step with a duration of 20 min using a simple single-step extraction. The method with apparent recoveries of 91.4 and 90.4 for acrylamide and HMF, respectively, was applied for the analysis of non-extruded and extruded samples. The obtained results shown that the acrylamide content was <LOD (limit of detection) for all raw materials and non-extruded mixtures, while HMF increased proportionally to the content of added by-products in the mixtures. After the extrusion process, quantification of the acrylamide could be done in all samples. A higher amount of by-products entails higher contents of acrylamide and HMF, with the most significant effect in AP extrudates, where the highest content of HMF (6069 ± 789 ng/g) and acrylamide (5.37 ± 0.50 ng/g) in samples with 15% AP was observed.

scholarly journals Cassava and turmeric flour blends as new raw materials to extruded snacks

2014 ◽  
Vol 38 (1) ◽  
pp. 68-75 ◽  
Author(s):  
Alessandra Mussato Spinello ◽  
Magali Leonel ◽  
Martha Maria Mischan ◽  
Ezequiel Lopes do Carmo
Keyword(s):  
Water Solubility ◽  
Raw Materials ◽  
Low Cost ◽  
Extrusion Process ◽  
Intermediate Water ◽  
Screw Extruder ◽  
Food Ingredients ◽  
Single Screw Extruder ◽  
Flour Blends ◽  
Central Composite

Short cooking time and ability to blend varieties of food ingredients have made extrusion cooking a medium for low-cost and nutritionally improved food products. The effect of moisture, extrusion temperature and amount of turmeric flour mixed with cassava flour on physical characteristic of puffed snacks was evaluated in this work. Extrusion process was carried out using a single-screw extruder in a factorial central composite design with four factors. Results showed effect of extrusion parameters on dependents variables. High expansion, low browning, low water solubility index, intermediate water absorption index and high crispness desirable characteristics to puffed snacks are obtained in conditions of 12% moisture, 5% turmeric flour, 105º C of temperature and 250 rpm of screw speed. These paper point to the potential still unexplored of the use of flours of cassava and turmeric as raw materials in the development of extruded puffed snacks.

scholarly journals Changes in physical properties of extruded sour cassava starch and quinoa flour blend snacks

2012 ◽  
Vol 32 (4) ◽  
pp. 826-834 ◽  
Author(s):  
Lívia Giolo Taverna ◽  
Magali Leonel ◽  
Martha Maria Mischan
Keyword(s):  
Physical Properties ◽  
Water Solubility ◽  
Extrusion Process ◽  
Cassava Starch ◽  
Raw Material ◽  
Pronounced Increase ◽  
Single Screw Extruder ◽  
Good Potential ◽  
Quinoa Flour

Given the broad acceptance of sour cassava starch biscuits in Brazil and the nutritional quality of quinoa flour, this study aimed to evaluate the effect of extrusion temperature, screw speed, moisture, and amount of quinoa flour on the physical properties of puffed snacks. Extrusion process was carried out using a single-screw extruder in a factorial central composite design with four factors. Effects of moisture and amount of quinoa flour on the expansion index and specific volume of snacks were observed. There was a pronounced increase in water solubility index of blends with the extrusion process with significant effects of all process parameters on the WSI. Higher water absorption index (WAI) was observed under high temperature, low moisture, and lower quinoa flour amount. Temperature and amount of quinoa flour influenced the color of the snacks. A positive quadratic effect of quinoa flour on hardness of products was observed. Blends of sour cassava starch and quinoa flour have good potential for use as raw material in production of extruded snacks with good physical properties.

Comparison of waste pumpkin material and its potential use in extruded snack foods

2011 ◽  
Vol 17 (4) ◽  
pp. 367-373 ◽  
Author(s):  
M.N. Norfezah ◽  
A. Hardacre ◽  
C.S. Brennan
Keyword(s):  
Control Sample ◽  
Proximate Analysis ◽  
Expansion Ratio ◽  
Waste Stream ◽  
Physical Analysis ◽  
Snack Foods ◽  
Product Formulation ◽  
Twin Screw ◽  
Extruded Products ◽  
Snack Products

Material was produced from Crown pumpkin (Cucurbita maxima) processed from fractions of the fruit which are regarded as waste stream products (peel, flesh and seed). The flour from the three different fractions (peel, flesh and seed) of Crown pumpkin flour was incorporated into an extruded snack product formulation at levels 10%, 30% and 50% (w/w with corn grit) and processed in a twin-screw extruder to make 10 expanded snack products. Proximate analysis was carried out to determine the nutritional value of the raw pumpkin and pumpkin flour. A physical analysis of the product was used to determine its color, the expansion ratio, bulk density and texture. Inclusion of waste stream material (peel and seed) at 10%, yielded extruded products with similar expansion and density characteristics to the control sample; however, an inclusion of greater than 10% yielded significant challenges to product quality (hardness of the product).

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