Relevant bibliographies by topics / Cereal products – Extrusion

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  2. Dissertations / Theses
  3. Book chapters

Academic literature on the topic 'Cereal products – Extrusion'

Author: Grafiati
Published: 4 June 2021
Last updated: 1 February 2022

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Journal articles on the topic "Cereal products – Extrusion"

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Pleadin, Jelka, Nina Kudumija, Drago Šubarić, Marica Lolić, Mario Škrivanko, Vesna Jaki Tkalec, Maja Kiš, Krunoslav Aladić, Ana Vulić, and Jurislav Babić. "The effect of thermal processing on the reduction of deoxynivalenol and zearalenone cereal content." Croatian journal of food science and technology 11, no. 1 (May 31, 2019): 44–51. http://dx.doi.org/10.17508/cjfst.2019.11.1.06.

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Fusarium mycotoxins deoxynivalenol (DON) and zearalenone (ZEN) often contaminate cereals and cereal by-products. Certain thermal processing methods used in the food industry show promising results in terms of reduction of cereal contamination with mycotoxins. In order to establish the degree of DON and ZEN reduction in naturally contaminated cereals (maize, wheat and oat), this study investigated the effects of cooking, roasting and extrusion cooking, performed at different temperatures (100 – 220 °C) and for a different length of time (10 – 30 min) on these mycotoxins concentrations. Before and after the treatment, cereal samples were analysed for DON and ZEN concentrations using enzyme-linked immunosorbent assay (ELISA). In comparison to cooking, which achieved only a negligible mean mycotoxin reduction (of up to 8% for DON and 11% for ZEN), roasting and extrusion cooking resulted in a significantly more pronounced mycotoxin reduction (of up to 40% for DON & 46% for ZEN and of up to 75% for DON & 80% for ZEN, respectively) (p < 0.05). The results show similar effects of thermal processing on all of the studied cereals (p > 0.05), suggesting that extrusion cooking can be considered as an effective thermal method capable of reducing mycotoxin content in cereals.
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Stepanov, V. I., V. V. Ivanov, A. Y. Sharikov, M. V. Amelyakina, and D. V. Polivanovskaya. "Cereal extrusion with steam recuperation process." Proceedings of the Voronezh State University of Engineering Technologies 81, no. 3 (December 20, 2019): 17–22. http://dx.doi.org/10.20914/2310-1202-2019-3-17-22.

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The extrusion process advantage of agricultural raw materials processing into food and feed over traditional technologies is the high specific productivity, energy efficiency and versatility of use. The presence of a large number of control factors and influence on the raw materials quality, such as operating parameters and structural elements, make extrusion a difficult reproducible process when scaling or moving from one installation to another. But this aspect is the reason for the maximum flexibility of extrusion systems and the possibility of their continuous improvement. One of the ways for the extrusion technology development is the improvement of equipment and design solutions in the field of energy saving. Investigations of the thermoplastic extrusion process of wheat grinding with the application of the recovery of steam heat generated by a special configuration of screw elements and its degassing with the feeding into the processed material were carried out in the work. The modernized extruder Werner & Phleiderer Continua 37, supplemented by a developed recuperative unit and a steam line, was used to achieve this goal. An assessment of changes in energy consumption during steam recovery was carried out. The physicochemical properties of the experimental and control samples of wheat grain extrudates obtained under various operating conditions were investigated and determined. It was found out that the steam recovery mode is a statistically significant reason for increasing the humidity of the extruded product from 3.8 to 5.0 bulk density - by 15% relative to the mode without recovery. A decrease in the explosion coefficient and the water-holding capacity of the extrudates during operation in the regenerative mode of extrusion was noticed. The presented method with additional thermal effects on the processed raw materials allows us to expand the technological capabilities of the process of thermoplastic extrusion in obtaining products of various functional and technological purposes.
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Hurrell, Richard F., Manju B. Reddy, Joseph Burri, and James D. Cook. "Phytate degradation determines the effect of industrial processing and home cooking on iron absorption from cereal-based foods." British Journal of Nutrition 88, no. 2 (August 2002): 117–23. http://dx.doi.org/10.1079/bjn2002594.

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The aim of the present study was to compare Fe absorption from industrially-manufactured and home-cooked cereal foods. Fe absorption was measured using the radiolabelled Fe extrinsic tag technique in thirty-nine adult human subjects from cereal porridges manufactured by extrusion cooking or roller-drying, and from the same cereal flours after home cooking to produce pancakes, chappattis or bread. One series of cereal porridges was amylase-treated in addition before roller-drying. Fe absorption was relatively low from all products, ranging from 1·8–5·5% for rice, 2·5–3·5% for maize, 4·9–13·6 % for low-extraction wheat, and <1% for high-extraction wheat foods. The phytic acid content remained high after drying of the cereal porridges being about 1·20, 1·70, 3·20, 3·30 mg/g in low-extraction wheat, rice, high-extraction wheat and maize products respectively, and could explain the low Fe absorption. There were little or no differences in Fe absorption between the extruded and roller-dried cereals, although amylase pre-treatment increased Fe absorption from the roller-dried rice cereal 3-fold. This was not due to phytate degradation but possibly because of the more liquid nature of the cereal meal as fed. There were similarly few or no differences in Fe absorption between the industrially-processed cereals and home-cooked cereals made into pancakes or chappattis. Bread-making, however, degraded phytic acid to zero in the low-extraction wheat flour and Fe absorption increased to 13·6%, the greatest from all cereal foods tested. It is concluded that Fe absorption from extruded, roller-dried or home-cooked cereal foods is similarly low and that only those cooking procedures such as bread-making, which extensively degrades phytic acid, or amylase pre-treatment, which substantially liquifies cereal porridges, improve Fe absorption.
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De Groote, Hugo, Violet Mugalavai, Mario Ferruzzi, Augustino Onkware, Emmanuel Ayua, Kwaku G. Duodu, Michael Ndegwa, and Bruce R. Hamaker. "Consumer Acceptance and Willingness to Pay for Instant Cereal Products With Food-to-Food Fortification in Eldoret, Kenya." Food and Nutrition Bulletin 41, no. 2 (March 16, 2020): 224–43. http://dx.doi.org/10.1177/0379572119876848.

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Background: Maize is the major food staple in East and Southern Africa, where food-processing industries are emerging fast. New low-cost extrusion cookers allow small enterprises to enter the market for processed cereals, including instant, fortified, and flavored products. Objective: Assess consumers’ interest and preferences for the new products. Methods: Consumers (n = 220) in Eldoret, Kenya, were invited to evaluate 4 new cereal products: (1) sifted maize flour mixed with sorghum, (2) instant sifted mixed flour, (3) instant whole flour, and (4) instant whole flour fortified with natural ingredients and to compare them to conventional sifted maize flour, using 2 preparations: stiff porridge ( ugali) and soft porridge ( uji). These were followed by economic experiments to estimate consumers’ willingness to pay (WTP) for the new products and traits. Results: For ugali, consumers preferred conventional sifted maize flour, while for uji, they appreciated the new products, especially sifted mixed flour (with sorghum) and instant whole mixed flour. Fortification with food-to-food sources was not appreciated, especially for ugali. Comparing WTP for the traits with their production cost showed that mixed, whole, and instant flours were economical, but not fortification. Maize/sorghum mixtures realized a benefit of 24% over conventional maize flour, whole meal 11%, and instant mixtures 5%. Conclusions: There is a potential market for improved cereal products in Kenya, but more for uji than for ugali, especially with instant, mixed, and whole flour. Acceptable and affordable products, fortified with other foods that are locally available, however, still need to be developed, especially for ugali.
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Comino, Penny, Barbara A. Williams, and Michael J. Gidley. "In vitrofermentation gas kinetics and end-products of soluble and insoluble cereal flour dietary fibres are similar." Food & Function 9, no. 2 (2018): 898–905. http://dx.doi.org/10.1039/c7fo01724c.

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Similarin vitrofermentation rates, extents, and levels of short chain fatty acid metabolites suggest that soluble and insoluble fibre fractions from refined flour (and models for baking and extrusion) are likely to have similar large intestinal nutritional functionality.
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Scudamore, K. "Fate of fusarium mycotoxins in the cereal industry: recent UK studies." World Mycotoxin Journal 1, no. 3 (August 1, 2008): 315–23. http://dx.doi.org/10.3920/wmj2008.x034.

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The cereal food chain covers events from the sowing of the seed until the point of ingestion of a food by the consumer. Mycotoxins may develop prior to harvest or through inadequate storage. Most mycotoxins are inherently stable natural chemicals but cleaning, milling and different methods of processing can change their concentrations. Legislation is necessary to protect the consumer so it is important to consider, among other things, the relationship between concentrations of mycotoxins in the raw grains and those in the product purchased by the consumer, especially where different limits are specified at successive stages in manufacture. Recent studies of the fate of fusarium mycotoxins in the cereal food chain carried out alongside industry in the UK have examined changes in the concentrations of deoxynivalenol, nivalenol, T-2 toxin, HT-2 toxin and zearalenone in wheat, maize and oats and the fumonisin mycotoxins in maize at key stages in the cereal chain. For example, fumonisin concentrations in maize grits after milling were reduced by about 75% compared with the raw maize, but remained similar to the maize in the flour and were increased (x3 to x5) in the bran and meal. Maize flour and grits were then processed into a range of food products such as breakfast cereals, cornflakes, extruded snack products and tortillas and the changes in concentrations were established. Simple extrusion of flour or grits reduced fumonisins by a further 30-70% depending on the process. Deoxynivalenol and zearalenone were found to be more stable than fumonisins during most processes.
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Lee, Hyun Jung, Samjhana Dahal, Enrique Garcia Perez, Ryan Joseph Kowalski, Girish M. Ganjyal, and Dojin Ryu. "Reduction of Ochratoxin A in Oat Flakes by Twin-Screw Extrusion Processing." Journal of Food Protection 80, no. 10 (August 30, 2017): 1628–34. http://dx.doi.org/10.4315/0362-028x.jfp-16-559.

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ABSTRACT Ochratoxin A (OTA) is one of the most important mycotoxins owing to its widespread occurrence and toxicity, including nephrotoxicity and potential carcinogenicity to humans. OTA has been detected in a wide range of agricultural commodities, including cereal grains and their processed products. In particular, oat-based products show a higher incidence and level of contamination. Extrusion cooking is widely used in the manufacturing of breakfast cereals and snacks and may reduce mycotoxins to varying degrees. Hence, the effects of extrusion cooking on the stability of OTA in spiked (100 μg/kg) oat flake was investigated by using a laboratory-scale twin-screw extruder with a central composite design. Factors examined were moisture content (20, 25, and 30% dry weight basis), temperature (140, 160, and 180°C), screw speed (150, 200, and 250 rpm), and die size (1.5, 2, and 3 mm). Both nonextruded and extruded samples were analyzed for reductions of OTA by high-performance liquid chromatography, coupled with fluorescence detection. The percentage of reductions in OTA in the contaminated oat flakes upon extrusion processing were in the range of 0 to 28%. OTA was partially stable during extrusion, with only screw speed and die size having significant effect on reduction (P &lt; 0.005). The highest reduction of 28% was achieved at 180°C, 20% moisture, 250 rpm screw speed, and a 3-mm die with 193 kJ/kg specific mechanical energy. According to the central composite design analyses, up to 28% of OTA can be reduced by a combination of 162°C, 30% moisture, and 221 rpm, with a 3-mm die.
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Rico, Daniel, Ana Belén Cano, and Ana Belén Martín-Diana. "Pulse-Cereal Blend Extrusion for Improving the Antioxidant Properties of a Gluten-Free Flour." Molecules 26, no. 18 (September 14, 2021): 5578. http://dx.doi.org/10.3390/molecules26185578.

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Extrusion is an interesting technological tool that facilitates pulse formulation into flour mixtures, with tailored fibre content, total antioxidant capacity (TAC) and glycemic index (GI) among other components in final formulas. The gluten-free (GF) market has significantly grown during the last years. GF products have evolved from specialty health foods to products targeted to the general population and not only associated to celiac consumers. This study evaluates how temperature, cereal base (rice/corn) and pulse concentration affect extruded flour properties and which conditions are more efficient to develop a gluten-free flour with high TAC and low GI. Additionally, it evaluated the effect of this optimal formula after the baking process. The results showed an increase of total phenol (TP) and antioxidant activity with extrusion, with a temperature-dependent effect (130 °C ≥ 120 °C ≥ 110 °C), which may imply an enhanced bioaccessibility of phenolics compounds after extraction. Extrusion increased GI in comparison to native flour; however, a dough temperature of 130 °C resulted in a significantly (p ≤ 0.05) lower GI than that observed for 110–120 °C doughs, probably associated to the pastification that occurred at higher temperatures, which would decrease the degree of gelatinization of the starches and therefore a significant (p ≤ 0.05) GI reduction. Corn-lentil flour showed higher antioxidant properties and lower GI index in comparison with rice-lentil blends. The formulation of the optimal blend flour into a baked product (muffin) resulted in a significant loss of antioxidant properties, with the exception of the reducing power (FRAP), although the final antioxidant values of the baked product were in the range of the original native flour blend before any process.
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Konrade, Daiga, Dace Klava, and Ilze Gramatina. "CEREAL CRISPBREAD IMPROVEMENT WITH DIETARY FIBRE FROM APPLE BY-PRODUCTS." CBU International Conference Proceedings 5 (September 24, 2017): 1143–48. http://dx.doi.org/10.12955/cbup.v5.1085.

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In the production of apple juice, the by-products such as the peel, bark and seeds remain biologically active substances and a good source of dietary fibre. The aim of our study is to incorporate apple by-product flour (ABF) into cereal crispbreads and to determine the total dietary fibre (TDF) content, the colour and the structural changes after addition of ABF to cereal based extrudates. Hot air drying was applied for the preparation of ABF from apple pomace. For the development of new products, a laboratory single-screw extruder GÖTTFERT 1 L series (Germany) was used. An extrusion screw (compression ratio 2:1) at a speed of 60-80 rpm and a rectangular die (aperture: 20 mm wide, 1.0 mm high, 100 mm long) were also used. The basic ingredients for extruded crispbreads were wheat flour, rice flour, wheat bran, rye flour, oat flour with addition of ABF in different proportions (5%, 10%, 15%).The content of total dietary fibre (TDF) was determined according to the AOAC –AACC method No.985.29 by FOSS Analytical Fibertec E 1023 system. Density, textural properties and colour was also determined. The obtained results showed an increase of TDF from 9.39 to 15.89 g 100g-1 in wheat crispbreads with AB and from 15.8 to19.89 g 100g-1 in rye crispbreads with ABF, hardness of products with ABF was from 17.2-21.7 N and density from 0.24-0.35g cm-3, moisture of final product was 3.89-4.24±0. 01%. The main purpose of the current research was to determine the effect of ABF addition to cereal crispbread content, of the TDF and the textural properties.
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Ames, Jennifer M., Anna Arnoldi, Lisa Bates, and Monica Negroni. "Analysis of the Methanol-Extractable Nonvolatile Maillard Reaction Products of a Model Extrusion-Cooked Cereal Product." Journal of Agricultural and Food Chemistry 45, no. 4 (April 1997): 1256–63. http://dx.doi.org/10.1021/jf9606316.

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Dissertations / Theses on the topic "Cereal products – Extrusion"

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Oliveira, Aryane Ribeiro. "Qualidade de farinhas pré-gelatinizadas, cereais matinais e salgadinhos obtidos por extrusão a partir de grãos quebrados de arroz e polpa de açaí liofilizada ou cúrcuma em pó." Universidade Federal de Goiás, 2016. http://repositorio.bc.ufg.br/tede/handle/tede/7720.

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The by-product of rice processing, which so far has focused its use for animal feed, may be used in the preparation of food products as they have similar nutritional value to whole grain. Furthermore, they can be incorporated into other raw materials to develop new products that add nutritional value to these products. Aiming to demonstrate the quality of this by-product the purpose of this study was to produce breakfast cereals and snacks from different grain replacement levels broken rice (BR) for pulp freeze-dried acaí (PFA) and turmeric powder (TP) respectively evaluating their physical, microbiological and sensory. Moreover, developing pre-gelatinized flours extrusion under mild conditions with different substitutions lyophilized açaí the broken grains of rice and to investigate the effect of the extrusion process under physical, chemical and functional characteristics of the mixture. We used a completely randomized design with 5 treatments. The addition of PFA influenced significantly (p <0.01) all physical parameters of breakfast cereals. Regarding the sensory attributes showed no significant difference between the attributes aroma , flavor and crispness , but the greater acceptance over appearance was obtained in breakfast cereals with 10 %, 15 %, 20 % replacement BR for PFA , while acceptance in color with 15 and 20% .The chosen breakfast cereal with 15 % replacement of broken rice grains per lyophilized acai pulp showed high levels of dietary fiber (9.16 mg 100 g -1) , phenolic compounds (124,50mg 100 g-1) energy value (383.72 kcal 100 g -1) , and anthocyanins (15.21 mg Eq cyanidin -3- glucoside 100 g-1) . The replacement of BR by TP significantly influenced the expansion index, specific volume , hardness and color instrumental parameters , but did not affect the sensory attributes of appearance, color , aroma and crispness .The snacks chosen 6% TP for replacement BR per 100 g, 0.91 g ash, 7.76 g of proteins, lipids 4.78 g, 5.84 g total dietary fiber, 86.94 g carbohydrate, 396.94 kcal, 174.75 mg total phenolic compounds and 6.52% sequestration capacity of DPPH radicals. The pre-gelatinized flour, the extrusion process and affect the chemical properties proximate the mixture, resulting in a decrease in humidity, lipids, fibers, energy, phenolic compounds, antioxidant properties, anthocyanins. The rates of absorption and increased water solubility obtained after extrusion, but the oil absorption index showed no significant differences. The DSC curve shows that the temperature used in the process was sufficient to gelatinization of the starch present in the flour, showing no peak relating to that parameter in the pre-gelatinized flour. Pasting properties were also affected by the extrusion process getting pre - gelatinized flours with higher viscosity and cold paste. Therefore, it is possible to incorporate PFA and TP to broken grains of rice for the production of foods with nutritional, functional and technological value.
Os grãos quebrados oriundos do beneficiamento do arroz (GQA), que tem como destino principal as indútrias de ração, podem também ser utilizados pelas indústrias de alimentos, visto que possuem valor nutricional semelhante ao grão inteiro. Além disso, podem ser misturados com matérias-primas não convencioanais, como a polpa de açai liofilizada (PAL) e a cúrcuma em pó (CP) para desenvolver novos produtos com características nutricionais e funcionais ainda melhores. Neste contexto, o objetivo deste estudo foi produzir cereais matinais e salgadinhos extrusados a partir de diferentes níveis de substituição de GQA por PAL e CP, respectivamente, e avaliar suas características físicas, microbiológicas e aceitação sensorial. Além disso, desenvolver farinhas pré-gelatinizadas em condições brandas de extrusão com diferentes substituições de GQA por PAL, e investigar o efeito do processo de extrusão sob as propriedades físicas, químicas e funcionais da mistura. Foi utilizado um delineamento inteiramente casualizado com 5 tratamentos para cada produto. A adição de PAL influenciou significativamente (p<0,01) todos os parâmetros físicos dos cereais matinais. Em relação aos atributos sensoriais não houve diferença significativa entre os atributos aroma, sabor e crocância, mas a maior aceitação em relação à aparência foi obtida nos cereais matinais com 10%, 15%, 20% de substituição de GQA por PAL, enquanto a aceitação da cor nos com 15 e 20 %. O cereal matinal escolhido com 15% de substituição de grãos quebrados de arroz por polpa de açaí liofilizada apresentou valores elevados de fibra alimentar (9,16 mg 100g-1), compostos fenólicos (124,50 mg 100g-1) valor energético (383,72 kcal 100 g-1), e antocianinas (15,21 mg Eq de cianidina-3-glicosídeo 100 g-1). A substituição dos GQA por CP influenciou significativamente o índice de expansão, o volume específico, a dureza e os parâmetros instrumentais de cor, mas não interferiram sensorialmente nos atributos de aparência, cor, aroma e crocância. O salgadinho escolhido com 6% de substituição de grãos quebrados de arroz por cúrcuma em pó para cada 100 g, obteve 0,91 g de cinzas, 7,76 g de proteínas, 4,78 g de lipídeos, 5,84 g de fibra alimentar total, 86,94 g de carboidratos, 396,94 kcal, 174,75 mg compostos fenólicos totais e 6,52% de capacidade de sequestro de radicais DPPH. Quanto às farinhas pré-gelatinizadas, o processo de extrusão afetou as propriedades químicas da mistura, acarretando em uma diminuição da umidade, lipídeos, fibras, valor energético, compostos fenólicos totais e antocianinas, além da propriedade antioxidante. Os índices de absorção e solubilidade em água aumentaram após a extrusão, porém o índice de absorção de óleo não apresentou diferença significativa. A curva de DSC mostrou que a temperatura utilizada no processo foi suficiente para gelatinização do amido presente nas farinhas, não apresentando pico referente a esse parâmetro nas farinhas pré-gelatinizadas. As propriedades de pasta também foram afetadas pelo processo de extrusão obtendo farinhas pré-gelatinizadas com maiores viscosidade a frio e de pasta. Portanto, é possível incorporar polpa de açaí liofilizada e cúrcuma em pó aos grãos quebrados de arroz para produção de alimentos com alto valor nutricional, funcional e tecnológico.
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Coutinho, Lairy Silva. "Propriedades físicas de snacks e farinhas pré-gelatinizadas de coprodutos de arroz e soja em função das variáveis de extrusão." Universidade Federal de Goiás, 2013. http://repositorio.bc.ufg.br/tede/handle/tede/3478.

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Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPES
The rice processing industries currently designed its most byproducts generated during processing, such as rice bran and broken rice grains for animal feed. However, they are nutritionally rich and interesting human consumption. Therefore, it becomes interesting to use these for the development of new products. The soy industry also uses okara (residue coming from the aqueous extract of soy) more for animal feed. For human consumption is less used, although it has high content of protein, lipids and is a source of energy. Thus, this study aimed to formulate snacks and pre-gelatinized flour with coproducts broken grains and rice bran and soybean okara black and study the effect of extrusion variables (temperature and humidity) on the physical, chemical and technological characteristics of products, processed under various humidity (12 to 20 g.100 g-1) and extrusion temperatures (60 to 110 °C). For these analyzes was used official methodologies. Was performed desirability of snacks considering expansion index, specific volume and color parameter chroma a *. The snack of higher desirability was prepared at moisture condition in the mixture of 12 g.100 g-1 and at temperature of 85 ° C. As for the pre-gelatinized flour, moisture conditions for extrusion of mixtures influenced the viscoamilograficos aspects and texture, and milder temperatures employed were obtained with higher values of initial viscosity (above 4000 cP), final viscosity (above 5500 cP) and setback (above 4500 cP). The absorption and solubility in water and oil absorption are also affected, and the higher results in higher extrusion temperatures and lower humidities. The pre-gelatinized flour byproducts of rice and soybeans can be an alternative to the industry by adding value to them, which after processing will enable the development of an ingredient in many products for human consumption.
As indústrias de beneficiamento de arroz atualmente destinam a maior parte dos coprodutos gerados, tais como farelo de arroz e grãos quebrados de arroz para as indústrias de ração animal. Porém, esses são ricos nutricionalmente e interessantes ao consumo humano. Portanto, torna-se interessante o seu aproveitamento para desenvolvimento de novos produtos. A indústria de soja também utiliza o okara (resíduo oriundo do processamento do extrato aquoso da soja) mais para ração animal. Para alimentação humana é menos utilizado, embora possua alto teor de proteína, lipídeos e seja fonte de energia. Assim, este trabalho objetivou formular snacks e farinhas pré-gelatinizadas com os coprodutos grãos quebrados e farelo de arroz e okara da soja preta e estudar o efeito das variáveis de extrusão (umidade e temperatura) sobre as características físicas, químicas e tecnológicas desses produtos, processados sob diferentes umidades (12 a 20 g.100 g-1) e temperaturas de extrusão (60 a 110 °C). Para estas análises utilizaram-se metodologias oficiais. Foi realizado desejabilidade dos snacks considerando índice de expansão, volume específico e parâmetro de cor croma a*. O snack de maior desejabilidade foi elaborado na condição de umidade da mistura de 12 g.100 g-1 e temperatura de 85 °C. Quanto à farinha pré-gelatinizada, as condições de umidade das misturas para extrusão influenciaram nos aspectos viscoamilográficos e de textura, sendo que nas temperaturas empregadas mais brandas se obtiveram valores mais elevados de viscosidade inicial (acima de 4000 cP), viscosidade final (acima de 5500 cP) e tendência a retrogradação (acima de 4500 cP). A absorção e solubilidade em água e absorção de óleo também foram influenciadas, sendo os maiores resultados obtidos sob temperaturas de extrusão mais elevadas e umidades mais baixas. A farinha pré-gelatinizada dos coprodutos de arroz e soja pode ser uma alternativa para a indústria, por agregar valor a estes, que depois de processados poderão possibilitar o desenvolvimento de ingredientes para diversos produtos para alimentação humana.
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Voisin, Isabelle. "Influence de divers ingrédients alimentaires sur le procédé de cuisson-extrusion et sur les propriétés physiques d'extrudes à base de produits amylacés." Compiègne, 1993. http://www.theses.fr/1993COMPD644.

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Les effets d'une quinzaine d'ingrédients sur le procédé de cuisson-extrusion ont été étudiés. Des ingrédients de nature très diverses ont été testés: produits amylacés, émulsifiants, matière grasse, bicarbonate de sodium. Ils ont été ajoutés individuellement à deux mélanges de base : l'un composé de grits de maïs, l'autre constitué de farine de blé et de granules de pomme de terre (50/50). Leurs effets ont été analysés à deux niveaux : sur le procédé de cuisson-extrusion lui-même, et notamment sur la viscosité apparente d'extrusion, ainsi que sur quelques propriétés physiques des extrudés telles que l'expansion, l'alvéolation et la croustillance. Globalement, il ressort de cette étude que l'on peut aisément modifier la texture des extrudés en agissant sur les recettes. Bien souvent, les ingrédients n'ont pas le même effet sur les deux mélanges de base employés. Une analyse des propriétés physiques des extrudés a permis d'établir des corrélations très globales entre certains de ces paramètres. A titre d'exemple, les expansions sont fortement corrélées avec la densité alvéolaire. En revanche, il n'existe pas de relation globale entre la viscosité apparente d'extrusion et les propriétés physiques des extrudés.
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Nam, Shin. "Extrusion technology for the development of barley cereal products and bioactive packaging materials." 2002. http://hdl.handle.net/1993/19744.

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Book chapters on the topic "Cereal products – Extrusion"

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Linko, P., R. Kervinen, R. Karppinen, E. K. Rautalinna, and J. Vainionpää. "Extrusion Cooking for Cereal-Based Intermediate-Moisture Products." In Properties of Water in Foods, 465–79. Dordrecht: Springer Netherlands, 1985. http://dx.doi.org/10.1007/978-94-009-5103-7_28.

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Gonzalez, Rolando, Silvina Drago, Roberto Torres, and Dardo De Greef. "Extrusion Cooking of Cereal-Based Products." In Engineering Aspects of Cereal and Cereal-Based Products. CRC Press, 2013. http://dx.doi.org/10.1201/b15246-13.

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Duodu, Kwaku G., John Lubaale, and Eugenie Kayitesi. "Developing millet-based cereal products with enhanced nutritional properties." In Improving the nutritional and nutraceutical properties of wheat and other cereals, 319–54. Burleigh Dodds Science Publishing, 2021. http://dx.doi.org/10.19103/as.2021.0087.22.

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There is a growing awareness today about climate change and its expected ravaging effects on agricultural productivity, food production and ultimately, food and nutrition security. Against this backdrop, drought-tolerant hardy crops are gaining importance as significant sources of food and nutrition especially in the most vulnerable parts of the world mainly in sub-Saharan Africa and Asia. In this regard, the millets, which are major cereal staples in many parts of Africa and Asia are of importance for food and nutrition security in these regions. Millets are processed into various foods using traditional processing methods such as fermentation and malting and modern technologies such as extrusion cooking. This chapter focuses on how these processing methods can enhance the nutritional properties of millet-based foods. The simple practice of compositing millets with other plant foodstuffs for enhanced nutritional quality of millet-based foods is also explored.
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Rosentrater, Kurt A., and A. D. Evers. "Extrusion processing of pasta and other products." In Kent's Technology of Cereals, 657–98. Elsevier, 2018. http://dx.doi.org/10.1016/b978-0-08-100529-3.00010-4.

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KENT, N. L., and A. D. EVERS. "Breakfast Cereals and Other Products of Extrusion Cooking." In Kent's Technology of Cereals, 244–58. Elsevier, 1994. http://dx.doi.org/10.1533/9781855736603.244.

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Qamar, Sayyad Zahid. "Introductory Chapter: Extrusion - From Gear Manufacturing to Production of Cereals." In Extrusion of Metals, Polymers and Food Products. InTech, 2018. http://dx.doi.org/10.5772/intechopen.70557.

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Moreno, Cuauhtémoc Reyes, Perla C. Reyes Fernández, Edith O. Cuevas Rodríguez, Jorge Milán Carrillo, and Saraid Mora Rochín. "Changes in Nutritional Properties and Bioactive Compounds in Cereals During Extrusion Cooking." In Extrusion of Metals, Polymers and Food Products. InTech, 2018. http://dx.doi.org/10.5772/intechopen.68753.

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"Whalen et al. FIGURE 3 Side and cross-sectional views of an atmospheric cereal cooker commonly known as the James Cooker. (From Ref. 66.) factors in the cook. A trade-off between mechanical versus heat-damaged corn, excessive fines or flour, and new crop thermal input is often the solution for making half-prod-year variations. ucts for flaking or puffing. This requires the equipment to Doughs are usually subjected to forming via a second be operated within a fairly narrow margin to achieve ap-extrusion step, dough conditioning or sheeting. Materials propriate downstream results. Product defects originating are usually face cut off a forming extruder or dried slightly in the cook are usually not salvaged by adjustments in unit to allow sizing and cutting. Extruded doughs may be pro-operations downstream in the production process. Ingredi-duced in strands or strips directly off the extruder to elimi-ent quality, especially grain based, can have a dramatic im-nate the need for a separate forming extruder or sheeting pact on extrusion operations. This includes such common operation [11,92]. In twin screw extruders, this necessi-issues as sprout damage in wheat, rancidity in oat flour, tates matching the cook section with the requirements for." In Handbook of Cereal Science and Technology, Revised and Expanded, 638–47. CRC Press, 2000. http://dx.doi.org/10.1201/9781420027228-64.

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"FIGURE 13 The Brabender Do-Corder. (Courtesy of C. W. Brabender Instruments Co., South Hackensack, NJ.) 23 shows how the extensigram changes after the addition of ascorbic acid to the dough, when it is allowed to react for different times. Ascorbic acid (vitamin C) is often added to commercial bread dough to produce a finer crumb grain and larger loaf volume. (b) Extensometer. The Halton (or Simon "Research") extensometer of the Association of British Flour Millers [14] is similar to the Brabender extensigraph. The exten-someter is part of a three-unit device that also includes a water absorption meter and a mixer-shaper unit. The ab-sorption meter determines the optimum absorption of the FIGURE 14 Two views of the developer head for the Braben-dough (generally yeasted) from the extrusion time values der Do-Corder. (Courtesy of C. W. Brabender Instruments Co., measured on several doughs prepared from the same flour South Hackensack, NJ.) sample with varying amounts of water. Optimum absorp-tion has been empirically linked to an extrusion time of 50 alveograph subjects dough to extension in two dimensions seconds. After the doughs are shaped in the mixer-shaper by blowing a molded and rested sheet into a bubble unit, they are stretched between two pegs. The force exert-[1,10,24] (AACC Method 54-30). From the physical view-ed on the stationary peg is transmitted and recorded in the point, such an extension mode is well linked with the gas form of a curve that resembles the Brabender extensigram. cell expansion in rising dough. The instrument records the (c) Alveograph. Another load-extension apparatus, un-air pressure in the bubble as a function of inflation time. A til recently more popular in several European countries typical alveograph record, an alveogram, is shown in Fig-than in North America, is the Chopin alveograph. Unlike ure 24. Its interpretation is similar to that of the extensi-the Brabender extensigraph or Halton extensometer, which gram. The maximum height of the curve is taken as a mea-both stretch the test dough piece in only one direction, the sure of resistance to extension, and its length as a measure." In Handbook of Cereal Science and Technology, Revised and Expanded, 537–49. CRC Press, 2000. http://dx.doi.org/10.1201/9781420027228-53.

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