scholarly journals Extrusion-Cooking of Starch

10.5772/52323 ◽  
2013 ◽  
Author(s):  
L. Moscicki ◽  
M. Mitrus ◽  
A. Wojtowicz ◽  
T. Oniszczuk ◽  
A. Rejak
Keyword(s):  
Extrusion Cooking

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.

Antioxidant activity of barley as affected by extrusion cooking

2012 ◽  
Vol 131 (4) ◽  
pp. 1406-1413 ◽  
Author(s):  
Paras Sharma ◽  
Hardeep Singh Gujral ◽  
Baljeet Singh
Keyword(s):  
Antioxidant Activity ◽  
Extrusion Cooking

scholarly journals Optimization and characterization of rice–pigeon pea flour blend using extrusion cooking process

2021 ◽  
Author(s):  
Ndaliman Mohammed Banki ◽  
Aliyu Salihu ◽  
Aliyu Muhammad ◽  
Shuaibu Mallam Bala
Keyword(s):  
Pigeon Pea ◽  
Extrusion Cooking ◽  
Cooking Process ◽  
Pea Flour ◽  
Flour Blend

scholarly journals Characteristics of Newly Developed Extruded Products Supplemented with Plants in a Form of Microwave-Expanded Snacks

Materials ◽  
2021 ◽  
Vol 14 (11) ◽  
pp. 2791
Author(s):  
Katarzyna Lisiecka ◽  
Agnieszka Wójtowicz ◽  
Marek Gancarz
Keyword(s):  
Physical Properties ◽  
Nutritional Value ◽  
Negative Impact ◽  
Total Phenolic ◽  
Extrusion Cooking ◽  
Negative Effects ◽  
Plant Materials ◽  
Texture Profile ◽  
Fresh Plant Material ◽  
Extruded Products

The following research focuses on the possibility of applying fresh plant material as a carrot pulp to supplement newly developed extruded products in the form of pellets and microwave-expanded snacks. Fresh carrot pulp, as a valuable vegetable ingredient, was used in the amount of 2.5 g/100 g to 30.0 g/100 g in a potato-based recipe. The snack pellets were processed via extrusion-cooking, using a single-screw extruder with a plasticizing unit L/D = 18, and the use of variable screw speeds. The produced pellets underwent microwave expansion to limit the fat content, so as to produce ready-to-eat (RTE) snacks. The pellets and snacks were tested for nutritional value, as well as for selected quality features: physical properties, structure, pasting characteristics, and texture profile, and PCA analysis and a correlation matrix were performed on the obtained results. Microwave expansion of pellets increased the total phenolic content, the antioxidant activity, water absorption index and lightness of snacks, but decreased the bulk density and setback values of the expanded products when compared to pellets. Generally, we found that it was possible to use up to 30.0 g/100 g of fresh carrot pulp with a positive effect on nutritional value, and without negative effects on the physical properties of extruded products. Both the extrusion-cooking and microwave expansion can minimize the negative impact on plant materials, due to the short processing time.

scholarly journals Extrusion cooking of a high-fibre cereal product

1986 ◽  
Vol 55 (2) ◽  
pp. 255-260 ◽  
Author(s):  
Barbro Kivistö ◽  
Henrik Andersson ◽  
Gitten Cederblad ◽  
Ann-Sofie Sandberg ◽  
Brittmarie Sandström
Keyword(s):  
Small Bowel ◽  
Extrusion Cooking ◽  
Infant Formulas ◽  
Mild Conditions ◽  
Fibre Diet ◽  
Extruded Product ◽  
High Fibre ◽  
Cereal Product ◽  
Negative Effect ◽  
Calcium Magnesium

1. The effect of extrusion cooking, using mild conditions, of a high-fibre cereal product on apparent small bowel absorption of zinc, iron, calcium, magnesium and phosphorus was studied.2. Seven ileostomy subjects were studied during two periods (each of 4d), on a constant low-fibre diet supplemented with either 54 g/d of a bran-gluten-starch mixture or the corresponding extruded product.3. The apparent absorption of Zn, Mg and P was significantly decreased (P < 0.05) during the period with extruded product compared with the period with bran-gluten-starch. No difference was found for Fe and Ca.4. The negative effect of extrusion cooking of a product containing phytic acid on availability of Zn, Mg and P was small but could be of nutritional relevance in foodstuffs that are consumed frequently and in infant formulas.

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