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1
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 < 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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Melini, Valentina, Francesca Melini, and Rita Acquistucci. "Phenolic Compounds and Bioaccessibility Thereof in Functional Pasta." Antioxidants 9, no. 4 (April 22, 2020): 343. http://dx.doi.org/10.3390/antiox9040343.
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Consumption of food products rich in phenolic compounds has been associated to reduced risk of chronic disease onset. Daily consumed cereal-based products, such as bread and pasta, are not carriers of phenolic compounds, since they are produced with refined flour or semolina. Novel formulations of pasta have been thus proposed, in order to obtain functional products contributing to the increase in phenolic compound dietary intake. This paper aims to review the strategies used so far to formulate functional pasta, both gluten-containing and gluten-free, and compare their effect on phenolic compound content, and bioaccessibility and bioavailability thereof. It emerged that whole grain, legume and composite flours are the main substituents of durum wheat semolina in the formulation of functional pasta. Plant by-products from industrial food wastes have been also used as functional ingredients. In addition, pre-processing technologies on raw materials such as sprouting, or the modulation of extrusion/extrusion-cooking conditions, are valuable approaches to increase phenolic content in pasta. Few studies on phenolic compound bioaccessibility and bioavailability in pasta have been performed so far; however, they contribute to evaluating the usefulness of strategies used in the formulation of functional pasta.
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Господаренко, Г. М., В. В. Любич, and І. О. Полянецька. "Вихід і якість круп’яних продуктів із зерна сортів і ліній пшениць." Вісник Полтавської державної аграрної академії, no. 4 (December 28, 2017): 11–17. http://dx.doi.org/10.31210/visnyk2017.04.01.
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У статті наведено результати вивчення вмісту анатомічних складових у зернівці сортів і ліній пшениць, вихід і кулінарне оцінювання круп’яних продуктів. Встановлено, що високий вихід крупи (85–89 %) та високу кулінарну оцінку (7–9 балів) має зерно сортів пшениці м’якої Ужинок, Вдала, Щедра нива, Паннонікус, Емеріно, Лупус, лінії пшениці щільноколосої Уманчанка і ліній, отриманих гібридизацією Tr. aestivum / Tr. spelta. Екструдування зерна пшениць істотно покращує кулінарну оцінку готового продукту завдяки температурному обробленню. Зерно сортів Кохана, Вдала, Лупус, Емеріно, Паннонікус, Ac Meckinon, Кулундинка, лінії Уманчанка та ліній пшениці м’якої озимої використовувати для екструдування без його лущення.
The article presents the results of studying of anatomical content of grains of wheat varieties and lines, the yield and culinary evaluation of cereal products. It has been established that the high yield of cereals (85–89 %) and the high culinary score (7–9 points) has a grain of wheat varieties of soft Uzhynok, Vdala, Shchedra Nyva, Pannonikus, Emerino, Lupus, wheat lines of compact Umanchanka and lines obtained by hybridization Tr. aestivum/Tr. spelta. Extrusion of wheat grain significantly improves the culinary evaluation of the finished product due to the temperature treatment. Grain varieties Kohan, Vdala, Lupus, Emerino, Pannonikus, Ac Meckinon, Kulundinka, Umanchanka lines and wheat soft wheat lines are used for extrusion without peeling.
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Konrade, Daiga, and Dace Klava. "Total Content of Phenolics and Antioxidant Activity in Crispbreads with Plant By-product addition." Rural Sustainability Research 38, no. 333 (November 1, 2017): 24–31. http://dx.doi.org/10.1515/plua-2017-0009.
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Abstract Vegetable processing in food industry results in significant amount of by-products – peel, mark, bark, seeds still rich in bioactive compounds. Apple, carrot and pumpkin peel and mark may be used for production of crispbreads as functional ingredients. The objective of this study is to investigate the stability of total phenolic content (TPC) and antioxidant activity after high temperature and short time (HTST) extrusion cooking of a wheat and rice-based crispbreads with addition of apple, carrot and pumpkin by-products obtained after juice extraxtion and dried. Raw materials for crispbread production were wheat flour, rice flour, wheat bran (72%, 24% and 4% respectively) with addition of microwave–vacuum dried by-product powder in different amount (5%, 10%, 15%, 20%). Extrusion process was performed by using a laboratory singlescrew extruder GÖTTFERT 1 screw Extrusiometer L series (Germany). Total phenolic content (TPC) was determined using the Folin Ciocalteu method. Antioxidant activity was evaluated by free radical 2, 2-diphenyl-1-picrylhydrazyl (DPPH) antioxidant scavenging activity using a modified colorimetric method. Comparing different raw formulations, it was observed that the TPC of the apple by-product flour was significantly higher (p < 0.05) than in carrot and pumpkin flour. TPC in cereal-based crispbread was 36.06±1.15 before extrusion and 13.90±1.01 mg GAEg-1 DW (milligram Gallic acid equivalent per 100 g of dry weight (mg GAE 100 g−1 DW) after extrusion. Addition of apple BPF increased TPC in crispbreads to 106.25±2.08, carrot BPF 84.73±3.45 and pumpkin BPF to 108.82±1.04 mg GAEg−1 DW. Antioxidant activity of control sample was 1.07±0.01mg TE (Trolox equivalents) g−1 DW but in samples with addition of 20% apple by-products, it reached 3.77±0.02 TE g−1 DW for samples wih 20% carrot by-products reached 2.52±0.03TE g−1 DW and for samples wih 20% pumpkin by-products reached 3.77±0.02 TE g−1 DW.
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Kaleda, Aleksei, Karel Talvistu, Martti Tamm, Maret Viirma, Julia Rosend, Kristel Tanilas, Marie Kriisa, Natalja Part, and Mari-Liis Tammik. "Impact of Fermentation and Phytase Treatment of Pea-Oat Protein Blend on Physicochemical, Sensory, and Nutritional Properties of Extruded Meat Analogs." Foods 9, no. 8 (August 5, 2020): 1059. http://dx.doi.org/10.3390/foods9081059.
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Plant materials that are used for the production of extruded meat analogs are often nutritionally incomplete and also contain antinutrients, thus there is a need to explore alternative plant proteins and pre-treatments. This study demonstrates application of phytase and fermentation to a pea-oat protein blend with a good essential amino acid profile and subsequent texturization using extrusion cooking. Enzymatic treatment reduced the content of antinutrient phytic acid by 32%. Extrusion also degraded phytic acid by up to 18%, but the effect depended on the material. Differences in physicochemical, sensorial, and textural properties between untreated and phytase-treated extruded meat analogs were small. In contrast, fermented material was more difficult to texturize due to degradation of macromolecules; physicochemical and textural properties of extrudates were markedly different; sensory analysis showed enhancement of flavor, but also detected an increase in some unwanted taste attributes (bitterness, cereal and off-taste). Phytic acid was not degraded by fermentation. Analysis of volatile compounds showed extrusion eliminated volatiles from the raw material but introduced Maillard reaction products. Overall, phytase treatment and fermentation demonstrated the potential for application in extruded meat analogs but also highlighted the necessity of optimization of process conditions.
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González, Rolando José, Elena Pastor Cavada, Javier Vioque Peña, Roberto Luis Torres, Dardo Mario De Greef, and Silvina Rosa Drago. "Extrusion Conditions and Amylose Content Affect Physicochemical Properties of Extrudates Obtained from Brown Rice Grains." International Journal of Food Science 2013 (2013): 1–8. http://dx.doi.org/10.1155/2013/584148.
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The utilization of whole grains in food formulations is nowadays recommended. Extrusion cooking allows obtaining precooked cereal products and a wide range of ready-to-eat foods. Two rice varieties having different amylose content (Fortuna 16% and Paso 144, 27%) were extruded using a Brabender single screw extruder. Factorial experimental design was used to study the effects of extrusion temperature (160, 175, and 190°C) and grits moisture content (14%, 16.5%, and 19%) on extrudate properties. Specific mechanical energy consumption (SMEC), radial expansion (E), specific volume (SV), water absorption (WA), and solubility (S) were determined on each extrudate sample. In general, Fortuna variety showed higher values of SMEC andS(703–409 versus 637–407 J/g; 33.0–21.0 versus 20.1–11.0%, resp.) than those of Paso 144; on the contrary SV (8.64–3.47 versus 8.27–4.53 mL/g) and WA tended to be lower (7.7–5.1 versus 8.4–6.6 mL/g). Both varieties showed similar values of expansion rate (3.60–2.18). Physical characteristics depended on extrusion conditions and rice variety used. The degree of cooking reached by Paso rice samples was lower than that obtained for Fortuna. It is suggested that the presence of germ and bran interfered with the cooking process, decreasing friction level and broadening residence time distribution.
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Kosutic, Milenko, Jelena Filipovic, Lato Pezo, Dragana Plavsic, and Milan Ivkov. "Physical and sensory properties of corn flakes with added dry residue of wild oregano distillation." Journal of the Serbian Chemical Society 81, no. 9 (2016): 1013–24. http://dx.doi.org/10.2298/jsc160308051k.
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According to the modern nutritionist opinions, cereal products such as flakes and snacks are the most common foods in the daily diet. Extrusion technology makes it possible to apply different sources of ingredients for the enrichment of cereal-based flakes or snack products. Substances with strong antioxidant properties such as wild oregano have a positive impact on human health. Therefore, they attract the attention of scientists, consumers and food industry experts. This paper investigates the effects of the simultaneous addition of dry residue from wild oregano distillation (0.5 g / 100g of sample and 1 g / 100g of sample), on the physical-textural and color properties of corn flakes in order to create a new product with improved nutritional properties. The addition of dry residue of wild oregano positively influenced physical characteristics (decreased bulk density 30.2 %, increased expansion rate 44.9 %), as well as texture hardness and the work of compression, 38.1 % and 40.3 %, respectively. Also, oregano significantly changed the color of flakes. Tukey?s HSD test showed statistically significant differences between most of the mean values of physical-textural, color and sensory attributes in the oregano-added corn flakes compared to the control sample. Principal component analysis has been applied to classify the samples according to differences in the studied parameters. The data pointed out that investigated corn flakes with the addition of wild oregano are new food products with good physical-textural and sensory properties due to a higher level of antioxidant activity. Moreover, it may contribute to the valorization of edible industrial waste in food production.
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Guevara Guerrero, Beatriz, Juan Carlos Montero-Montero, Alejandro Fernández-Quintero, Yenny Jovana Rivera-Agredo, Bernardo Ospina-Patiño, and Sonia Gallego-Castillo. "Assessing the effect of adding maize and rice brans in the development by twin-screw extrusion of a ready-to-eat cereal formulated with flours of quality protein maize and zinc biofortified rice." DYNA 86, no. 209 (April 1, 2019): 298–303. http://dx.doi.org/10.15446/dyna.v86n209.73071.
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A ready-to-eat cereal processed by a twin-screw extrusion was formulated, using flour and bran from a quality protein maize (QPM) variety and a zinc biofortified rice. The effect of variation of the content of bran in the formulation on the physical quality of the extruded product was studied. The maize-rice meal mixtures contained rice and maize bran formulated at two levels, 25 and 30 % of the total; within the bran mixture the rice bran content was formulated at levels ranging from 0 to 10 %. Physical characteristics of the extrudates such as expansion ratio (ER) and crispness work indicator (WC), were determined. The treatments with lower content of rice bran showed a better behavior, in terms of the physical variables. The products with higher ER and lower WC had desirable sensorial characteristics. Analysis of the extrudates confirmed an increased content of Zn, lysine, tryptophan in relation to raw materials.
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Martens, Bianca M. J., Thomas Flécher, Sonja de Vries, Henk A. Schols, Erik M. A. M. Bruininx, and Walter J. J. Gerrits. "Starch digestion kinetics and mechanisms of hydrolysing enzymes in growing pigs fed processed and native cereal-based diets." British Journal of Nutrition 121, no. 10 (March 6, 2019): 1124–36. http://dx.doi.org/10.1017/s0007114519000503.
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AbstractThis study aimed to examine in vivo starch digestion kinetics and to unravel the mechanisms of starch hydrolysing enzymes. Ninety pigs (23 (sd 2·1) kg body weight) were assigned to one of nine treatments in a 3×3 factorial arrangement, with starch source (barley, maize, high-amylose (HA) maize) and form (isolated, within cereal matrix, extruded) as factors. We determined starch digestion coefficients (DC), starch breakdown products and digesta retention times in four small-intestinal segments (SI1–4). Starch digestion in SI2 of pigs fed barley and maize, exceeded starch digestion of pigs fed HA maize by 0·20–0·33 DC units (P<0·01). In SI3–4, barley starch were completely digested, whereas the cereal matrix of maize hampered digestion and generated 16 % resistant starch in the small intestine (P<0·001). Extrusion increased the DC of maize and HA maize starch throughout the small intestine but not that of barley (P<0·05). Up to 25 % of starch residuals in the proximal small intestine of pigs was present as glucose and soluble α(1–4) maltodextrins. The high abundance of glucose, maltose and maltotriose in the proximal small intestine indicates activity of brush-border enzymes in the intestinal lumen, which is exceeded by α-amylase activity. Furthermore, we found that in vivo starch digestion exceeded our in vitro predictions for rapidly digested starch, which indicates that the role of the stomach on starch digestion is currently underestimated. Consequently, in vivo glucose release of slowly digestible starch is less gradual than expected, which challenges the prediction quality of the in vitro assay.
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Tyl, Catrin, Andrea Bresciani, and Alessandra Marti. "Recent Progress on Improving the Quality of Bran-Enriched Extruded Snacks." Foods 10, no. 9 (August 28, 2021): 2024. http://dx.doi.org/10.3390/foods10092024.
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The incorporation of milling by-products, in particular bran, into starch-based extruded snacks allows manufacturers to address two consumer demands at once, i.e., those for goods that are more sustainably produced and of higher nutritional value. However, the higher fiber content in bran than in refined cereal flours poses a limit to the amount that can be included without compromising the quality of extruded snacks, which crucially depends on expansion. Thus, several studies have focused on the effect of bran on the physicochemical characteristics of extruded snacks, leading to the need to review the recent findings in this area. Opportunities, challenges, and potential solutions of bran-enriched snacks are addressed, and several current knowledge gaps are highlighted. Specifically, the first part of the review presents the effects of extrusion cooking on bran’s compositional aspects, focusing on structural changes and product quality. After summarizing the main quality traits of extruded snacks (e.g., expansion rate, bulk density, and textural attributes), the effects of bran enrichment on the physical and sensory characteristics of the final product are discussed. Finally, bran pre-treatments as well as processing optimization are discussed as approaches to improve the quality of bran-enriched snacks.
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Dokic, Ljubica, Marija Bodroza-Solarov, Miroslav Hadnadjev, and Ivana Nikolic. "Properties of extruded snacks supplemented with amaranth grain grits." Acta Periodica Technologica, no. 40 (2009): 17–24. http://dx.doi.org/10.2298/apt0940017d.
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Extruded amaranth grain products have specific aroma and can be used as snack food, supplement in breakfast cereals, or as raw material for further processing. Extruded products of corn-amaranth grits blends, containing 20% or 50% amaranth grain grits, were produced by extrusion-cooking using a laboratory Brabender single screw extruder 20 DN. Extrudates with various texture were obtained. During extrusion process starch granules are partially degraded, hence rheological properties were examined. All samples exhibited thixotropic flow behavior. Those samples in which part of the corn grits was replaced with amaranth one had lower viscosity and exhibited lower level of structuration during storage.
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Šárka, Evzen, Marcela Sluková, and Petra Smrčková. "New food compositions to increase the content of phenolic compounds in extrudates." Czech Journal of Food Sciences 38, No. 6 (December 23, 2020): 347–58. http://dx.doi.org/10.17221/223/2020-cjfs.
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Phenolic compounds are linked to a number of health benefits, including antioxidant, antibacterial, antiglycaemic, antiviral, anticarcinogenic, anti-inflammatory and vasodilatory properties. To improve a great loss of phenolics during extrusion, researchers have investigated incorporating functional ingredients into the extrusion input mixture. Other reasons for the addition of active ingredients are the re-use of by-products from food technology, decreasing the calorie content of extruded food, inhibition of starch digestion, and the colour change of the gluten-free products. The paper presents 28 examples of new designs for extrusion based on rice, corn, cassava, sorghum, and lentil flours and on other crops, together with the analyses of phenolics. The present results show the highest total phenolic content in sorghum among cereals, and lentil flour and orange peel powder among mixtures for extrusion to prepare extrudates. The highest content of total flavonols was found in the mixture containing corn and freeze-dried red and purple potatoes.
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Panak-Balentic, Jelena, Djurdjica Ackar, Antun Jozinovic, Jurislav Babic, Borislav Milicevic, Stela Jokic, Biljana Pajin, and Drago Subaric. "Application of supercritical carbon dioxide extrusion in food processing technology." Chemical Industry 71, no. 2 (2017): 127–34. http://dx.doi.org/10.2298/hemind150629024p.
Full textAbstract:
Extrusion process is one of the most important innovations of the 20th century applied in many industries. Extrusion is a technology that is increasingly used for the production of various food products, especially snacks and breakfast cereals. Supercritical carbon dioxide (CO2) as a non-toxic, non-flammable and inexpensive, is applied in many processes, including the extrusion technology. Supercritical CO2 extrusion process (SCFX) found its application primarily in the processing and manufacturing plastic, but recently more and more begins to be applied in food production and processing. Scientific researches in this area are based in production of extrudates with improved properties compared to conventional extrusion process without the addition of CO2. A number of applications of SCFX in food processing technology will be reviewed and numerous advantages over the conventional process will be described in this paper.
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Bedawey, A. A. El, E. H. A. Rahma, and A. M. F. Gaafar. "STUDIES ON SOME NEW PRODUCTS PREPARED FROM CEREALS AND VEGETABLES BLENDS BY EXTRUSION." Menoufia Journal of Food and Dairy Sciences 2, no. 4 (December 1, 2017): 113–14. http://dx.doi.org/10.21608/mjfds.2017.127042.
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El-Bedawey, A. A., E. H. A. Rahma, and A. M. F. Gaafar. "STUDIES ON SOME NEW PRODUCTS PREPARED FROM CEREALS AND VEGETABLES BLENDS BY EXTRUSION." Menoufia Journal of Food and Dairy Sciences 2, no. 4 (December 1, 2017): 113–14. http://dx.doi.org/10.21608/mjfds.2017.176556.
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Abd-Ellati, Ahmed Ramy M., Amir A. Ibrahim, and Gamal H. Ragab. "Production of some Snack Foods by Extrusion Processing of some Cereals and their By-products." American Journal of Food Technology 12, no. 1 (December 15, 2016): 66–71. http://dx.doi.org/10.3923/ajft.2017.66.71.
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Schmid, Vera, Jan Steck, Esther Mayer-Miebach, Diana Behsnilian, Mirko Bunzel, Heike P. Karbstein, and M. Azad Emin. "Extrusion Processing of Pure Chokeberry (Aronia melanocarpa) Pomace: Impact on Dietary Fiber Profile and Bioactive Compounds." Foods 10, no. 3 (March 2, 2021): 518. http://dx.doi.org/10.3390/foods10030518.
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The partial substitution of starch with dietary fiber (DF) in extruded ready-to-eat texturized (RTE) cereals has been suggested as a strategy to reduce the high glycemic index of these food products. Here, we study the impact of extrusion processing on pure chokeberry (Aronia melanocarpa) pomace powder (CPP) rich in DF and polyphenols (PP) focusing on the content and profile of the DF fractions, stability of PP, and techno-functional properties of the extrudates. Using a co-rotating twin-screw extruder, different screw speeds were applied to CPP with different water contents (cw), which resulted in specific mechanical energies (SME) in the range of 145–222 Whkg−1 and material temperatures (TM) in the range of 123–155 °C. High molecular weight soluble DF contents slightly increase with increasing thermomechanical stress up to 16.1 ± 0.8 g/100 g dm as compared to CPP (11.5 ± 1.2 g/100 g dm), but total DF (TDF) contents (58.6 ± 0.8 g/100 g dm) did not change. DF structural analysis revealed extrusion-based changes in the portions of pectic polysaccharides (type I rhamnogalacturonan) in the soluble and insoluble DF fractions. Contents of thermolabile anthocyanins decrease linearly with SME and temperature from 1.80 ± 0.09 g/100 g dm in CPP to 0.24 ± 0.06 g/100 g dm (222 Whkg−1, 155 °C), but phenolic acids and flavonoids appear to be largely unaffected. Resulting techno-functional (water absorption and water solubility) and physical properties related to the sensory characteristics (expansion, hardness, and color) of pure CPP extrudates support the expectation that granulated CPP extrudates may be a suitable food ingredient rich in DF and PP.
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Majzoobi, Mahsa, and Asgar Farahnaky. "Comparison of the Effects of Extrusion Cooking on Some Cereal Starches." International Journal of Food Engineering 6, no. 3 (April 12, 2010). http://dx.doi.org/10.2202/1556-3758.1456.
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The physicochemical properties of extruded starches from wheat, maize and rice were compared. These samples were extruded with a twin-screw extruder at varying water feed rates of 1.78, 1.25, 0.70, 0.35 and zero kg/h. The expansion of the samples (producing puffed products in all cases) increased with increasing the specific mechanical energy (SME). However maize flour produced the most expanded product, whilst rice samples produced the least expanded one. The cold-water viscosity of the samples at 25.0°C measured by the RVA were different; for wheat samples it decreased with increasing the SME input, for rice samples it showed a reverse relationship with the SME and for maize samples it was rising at lower SME inputs and then falling at higher SMEs. The x-ray diffraction patterns of extruded starches changed from the A-pattern" to V"- and E"- patterns. Determination of the apparent sedimentation coefficients at a constant concentration (s* value) of amylose and amylopectin of the samples showed that degradation of mainly amylopectin could occur during extrusion cooking. Differences in composition and molecular structure of these samples along with the breakdown of amylopectin may be the key factors in explaining the different physicochemical behaviors of these samples.
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Le Corre. "Ready-to-Eat Breakfast Cereal Manufacturing: Use of Twin-Screw Extrusion Technology to Produce Multiple Products." Cereal Foods World, 2006. http://dx.doi.org/10.1094/cfw-51-0302.
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Tarabayev, B., and K. Baigenzhinov. "MODELING AND OPTIMIZATION OF THE TECHNOLOGICAL PROCESS OF EXTRUDING BUCKWHEAT TEMPERATURE PARAMETERS." HERALD OF SCIENCE OF S. SEIFULLIN KAZAKH AGRO TECHNICAL UNIVERSITY, December 26, 2020. http://dx.doi.org/10.47100/herald.v1i2.78.
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This article discusses the possibility of mathematical modeling andoptimization of parameters of the process of buckwheat. As a result of the research,a regression equation was obtained, which allows to predict the optimal extrusionparameters of buckwheat and reduce the number of experiments. Extrusionprocessing is one of the most attractive methods of processing grain crops to obtainsemi-finished products. The efficiency and effectiveness of the use of this equationis proved in laboratory conditions. The influence of all factors was studied duringthe extrusion of buckwheat grain, pressure, temperature, processing time andhumidity of the feedstock on the yield of blasted cereal, the content of watersoluble substances, the swelling and density of the extruded raw material. Amathematical model of the process of extrusion of buckwheat grain made itpossible to find rational process parameters allowing to obtain extrudates with highconsumer properties.
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Bailey, Charlene, and Klaus Englyst. "Evaluation of mechanisms responsible for glycaemic index values for cereal based food groups with a focus on slow release carbohydrates." Proceedings of the Nutrition Society 79, OCE2 (2020). http://dx.doi.org/10.1017/s0029665120006412.
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AbstractThe glycaemic index (GI) concept has highlighted the detrimental metabolic impact of consuming foods high in rapidly released carbohydrates. However, diverse food properties such as slow release carbohydrates, viscous fibre, fructose, fat and protein can all result in foods with low GI values, with not all of them considered to be health beneficial.The study aim was to identify the mechanisms responsible for the GI values for various food groups. Data was collated and evaluated for GI, presented here as mean (range), macronutrient composition and starch digestibility measures with a focus on slowly digestible starch expressed as percent available starch (%SDS).Wheat breads had high GI values for both white, 73 (59–88) and wholemeal, 70 (52–85). While wheat flour contains > 50% SDS, the moist heat conditions during baking gelatinises starch and most breads had low %SDS 5 (3–10). Rye breads containing kernels had lower GI, 59 (41–78) and higher %SDS, 16 (12–24). Cooked grains had diverse GI 57 (29–75), with a key determinant being kernel integrity, influenced both by grain type and cooking conditions. Typical GI and %SDS values respectively for cooked grains were: white rice 65, 28; bulgur wheat 48, 40; pearl barley 29, 53. Pasta was similar in that matrix integrity determines starch digestibility and hence GI, 49 (40–57). Pasta thickness, ingredients and cooking time all influence %SDS 37 (30–47). The fat and sugar in bakery products sometimes contributed to lower GI, 66 (55–92), while the %SDS was low 5 (1–9). For biscuits, varied moisture content during baking impacts on the extent of starch gelatinisation explaining the range in %SDS 24 (12–42) and GI 51 (47–56). Crackers are baked with high moisture and consequently had low %SDS, 6 (5–7) and high GI, 67 (60–78). Breakfast cereals, produced by extrusion had low %SDS, 3 (2–4), but sugar contents contributed to a wide GI range, 69 (46–87).This study highlights the prevalence of rapidly digestible starch in many types of cereal based foods, due to processing techniques that result in easily dispersed food matrices and gelatinised starch. High fat and sugar products can have low or medium GI values despite having high contents of rapidly released carbohydrates, and as such GI could be considered an inconsistent measure of carbohydrate quality. Having information on starch digestibility profiles can identify the low GI foods that are rich in slow release carbohydrates, the consumption of which should be promoted.
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Reilly, Lauren M., Patrick C. von Schaumburg, Jolene M. Hoke, Gary M. Davenport, Pamela L. Utterback, Carl M. Parsons, and Maria R. C. de Godoy. "Use of the precision-fed cecectomized rooster assay to determine standardized amino acid digestibility, true metabolizable energy content, and digestible indispensable amino acid scores of plant-based protein by-products used in canine and feline diets." Translational Animal Science 5, no. 2 (February 16, 2021). http://dx.doi.org/10.1093/tas/txab025.
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Abstract Traditionally, protein by-products from oil seeds and cereal grains have been used in pet foods as sustainable, inexpensive, and protein-rich ingredients. However, the on-going demonization of soy- and corn-based ingredients continue to hinder their use in pet food and treat formulations. Ideally, the further demonstration of their protein quality and nutrient composition may encourage their favorable return as acceptable ingredients in pet foods and treats. Therefore, the objectives of this study were to determine the macronutrient composition, indispensable amino acid profile, standardized amino acid digestibility, true metabolizable energy content corrected for nitrogen (TMEn), and digestible indispensable amino acid scores (DIAAS-like) of soy flakes (SF), peanut flour (PF), soybean meal (SBM), and corn gluten meal (CGM). Standardized amino acid digestibility was assessed using the precision-fed cecectomized rooster assay. All test ingredients demonstrated a profile of highly digestible indispensable amino acids except for lysine in PF, which was lowest (P < 0.05) at 45.5%. The SBM and CGM had the highest (P > 0.05) digestibilities of indispensable amino acids. A DIAAS-like value was calculated for each ingredient using either AAFCO (2020) recommended values or NRC (2006) recommended allowances as the reference protein pattern. For adult dogs compared to AAFCO recommended values, the first-limiting amino acid was lysine for PF and CGM but it was methionine for SF and SBM. For adult cats compared to AAFCO recommended values, the first-limiting amino acid was lysine for PF and CGM but it was threonine for SF. There was no first-limiting amino acid in SBM for cats as DIAAS-like values were over 100% for all indispensable amino acids. The TMEn values were highest (P < 0.05) for PF and CGM (4.58 and 4.31 kcal/g [dry matter basis], respectively). The protein quality of these plant-based protein by-products reflects their value as nutritional ingredients for canine and feline diets. However, the prior processing of these by-products must be considered before exposing them to additional processing methods, such as extrusion. Additionally, the inclusion of complementary proteins or supplemental amino acids will be needed to meet all indispensable amino acid requirements for a portion of nutritionally complete and balanced pet food.
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Tiwari, Ajita, and S. K. JHA. "Extrusion cooking technology: Principal mechanism and effect on direct expanded snacks – An overview." International Journal of Food Studies 6, no. 1 (April 18, 2017). http://dx.doi.org/10.7455/ijfs.v6i1.345.
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The snack industry is one of the fastest growing food sectors and is an important contributor within the global convenience food market. Nowadays snacks and convenience foods are also consumed regularly in India. Properly designed convenience foods can make an important contribution to nutrition in societies where social changes are altering traditional patterns of food preparation. Extrusion cooking as a popular means of preparing snack foods based on cereals and plant protein foodstuff has elicited considerable interest and attention over the past 30 years. Several studies on the extrusion of cereals and pulses, using various proportions, have been conducted because blends of cereals and pulses produce protein enriched products. Special importance is placed on the physicochemical and chemical modifications of protein, starch and dietary fibre. Extruded products can be categorized for a particular application based on their functional properties such as water absorption and water solubility index, expansion ratio, bulk density and viscosity of the dough.Therefore, the literature was reviewed for effect of extrusion processing on product parameters, and nutritional and anti-nutritional properties of extruded products.
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Cabrera Canales, Z. E., O. A. Acevedo Sandoval, R. O. Navarro Cortez, J. Castro Rosas, and C. A. Gómez Aldapa. "Optimización del proceso de extrusión para la elaboración de un cereal para desayuno." Boletín de Ciencias Agropecuarias del ICAP 2, no. 4 (July 5, 2016). http://dx.doi.org/10.29057/icap.v2i4.302.
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Los cereales para desayuno son productos obtenidos de cereales, leguminosas, tubérculos, frutas, etc; mediante diferentes procesos industriales. El objetivo de investigación fue elaborar un cereal para desayuno por extrusión, con alto contenido de fibra dietaría y antioxidantes, combinando harinas de betabel (Beta vulgaris var conditiva), maíz azul (Zea mays L) y amaranto (Amaranthus spp). Se estudiaron las características fisicoquímicas como índice de expansión (IE), índice de absorción de agua (IAA), índice de solubilidad en agua (ISA) y fibra dietaría total (FDT), de 20 mezclas con diferentes proporciones de las diferentes harinas. Los resultados del análisis de la caracterización fisicoquímica en general indicaron que durante el proceso de extrusión la temperatura del dado de salida, y humedad de alimentación presentaron efecto estadísticamente significativo (p < 0.05). Además, las variables IE, IAA, ISA y FDT fueron empleadas para obtener el producto óptimo, el cual contenía gran cantidad de fibra dietaría, tenía buena expansión y además por su color natural fue atractivo al consumidor.
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Dendegh, T. A., B. M. Yelmi, and M. J. B. Abdullahi. "Extrusion Technology: A Tool for Value Addition to Food By-Products and Wastes." Archives of Current Research International, July 12, 2021, 39–58. http://dx.doi.org/10.9734/acri/2021/v21i330236.
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The food processing industry generates an immense amount of waste and by-products, which leads to major concerns about the environment. However, most of these wastes, such as plant-derived by-products, are still nutritionally adequate for use in food manufacturing processes. Extrusion technology has brought rapid transformation, new research ideas, opportunities and innovations in the food processing industries. Owing to its versatile nature and many advantages it has over other types of processing methods, a wide range of food raw materials could be processed conveniently which are microbiologically safe and also retain nutrients under carefully selected conditions. It is effluents free during processing; therefore, has no negative impact on the environment and fewer worries about waste or effluent disposal. It has been shown by many authors how extrusion technology is applied to process safe and convenient food products from industrial by-products and waste generated during processing. By-products such as bran, grits, hulls, grape pomace, carrot pomace, apple pomace, were combined or formulated with other food such as corn amongst others to make products like biscuits, pasta amongst using extrusion technology. This is carried out under a controlled process and system parameters to ensure the best product quality. Additionally, anti-nutritional factors present in some of these by-products can be minimized by the extrusion process for use as a food additive or in the formulation of balanced foods. This review features the past research on the value addition process by extrusion to food processing by-products and wastes from fruits and vegetables, cereals and pulses and oilseed (cakes) processing amongst others.
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Dey, Debomitra, Jana K. Richter, Pichmony Ek, Bon-Jae Gu, and Girish M. Ganjyal. "Utilization of Food Processing By-products in Extrusion Processing: A Review." Frontiers in Sustainable Food Systems 4 (January 26, 2021). http://dx.doi.org/10.3389/fsufs.2020.603751.
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The processing of agricultural products into value-added food products yields numerous by-products or waste streams such as pomace (fruit and vegetable processing), hull/bran (grain milling), meal/cake (oil extraction), bagasse (sugar processing), brewer's spent grain (brewing), cottonseed meal (cotton processing), among others. In the past, significant work in exploring the possibility of the utilization of these by-products has been performed. Most by-products are highly nutritious and can be excellent low-cost sources of dietary fiber, proteins, and bioactive compounds such as polyphenols, antioxidants, and vitamins. The amount of energy utilized for the disposal of these materials is far less than the energy required for the purification of these materials for valorization. Thus, in many cases, these materials go to waste or landfill. Studies have been conducted to incorporate the by-products into different foods in order to promote their utilization and tackle their environmental impacts. Extrusion processing can be an excellent avenue for the utilization of these by-products in foods. Extrusion is a widely used thermo-mechanical process due to its versatility, flexibility, high production rate, low cost, and energy efficiency. Extruded products such as direct-expanded products, breakfast cereals, and pasta have been developed by researchers using agricultural by-products. The different by-products have a wide range of characteristics in terms of chemical composition and functional properties, affecting the final products in extrusion processing. For the practical applications of these by-products in extrusion, it is crucial to understand their impacts on the qualities of raw material blends and extruded products. This review summarizes the general differences in the properties of food by-products from different sources (proximate compositions, physicochemical properties, and functional properties) and how these properties and the extrusion processing conditions influence the product characteristics. The discussion of the by-product properties and their impacts on the extrudates and their nutritional profile can be useful for food manufacturers and researchers to expand their applications. The gaps in the literature have been highlighted for further research and better utilization of by-products with extrusion processing.
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Van Khanh, Nguyen, Nguyen Thanh Hai, Nguyen Thi Huyen, Dao Anh Hoang, and Tran Quoc Thinh. "Extraction of Rice Bran Oil from Rice Bran by Supercritical Carbon Dioxide." VNU Journal of Science: Medical and Pharmaceutical Sciences 37, no. 2 (June 27, 2021). http://dx.doi.org/10.25073/2588-1132/vnumps.4286.
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Rice bran is an important source of nutrients that have many good bioactive compounds. This study examined the extraction of bran rice oil using supercritical carbon dioxide. Free fatty acids contained in bran rice were stabilized at 5.25% for 8 months by fluid bed dryer equipment. Supercritical carbon dioxide extraction of rice bran oil at pressure of 400 bar, temperature of 60 oC, CO2 flow rate of 20 g/min for 120 minutes yielded 14.84% oil. The concentration of γ-oryzanol in rice bran oil extracted by supercritical carbon dioxide (0.50%) was higher than in rice bran oil derived from hexane Soxhlet extraction (0.42%). The effect of pressure and temperature on extraction yield and the concentration of γ-oryzanol contained in rice bran oil was observed.
Keywords
Rice bran, rice bran oil, γ-oryzanol, free fatty acid, supercritical carbon dioxide.
References
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Murgueytio, Elvia, and Stalin Santacruz. "Volume, firmness and crumb characteristics of gluten-free bread based on extruded quinoa flour and lactic acid." Brazilian Journal of Food Technology 23 (2020). http://dx.doi.org/10.1590/1981-6723.22019.
Full textAbstract:
Abstract Coeliac disease forces on the developing of gluten-free products. Gluten-free cereals may be modified by techniques like cooking-extrusion or by adding compounds like lactic acid in order to obtain mixtures with adequate viscoelastic properties for the developing of baked products. The present work studies the elaboration of gluten-free bread with extruded quinoa (Chenopodium quinoa Willd) flour and lactic acid. The influence of feeding humidity (18% and 25%) and temperature of extrusion (60 °C and 95 °C) on water absorption index (WAI) and water solubility index (WSI) of extruded flours was investigated. The results showed that feeding humidity led to changes on WAI. Baking process was studied by varying the amount of lactic acid added during bread baking. The specific volume, firmness and crumb characteristics (average cell size and cell number per mm2) of bread were determined. A control sample based on commercial gluten-free flour and no lactic acid was used. The results showed that lactic acid content did not affect bread firmness. Bread prepared with extruded flours at 95 °C, 25% feeding moisture had higher firmness (p < 0.05) than bread prepared with other extruded flours and control sample. Low level of lactic acid (0.2%) led to bread with high specific volume. The use of an extruded quinoa flour with low levels of lactic acid led to a gluten-free bread with a high specific volume and low firmness.
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Sakibaev, K., L. Pylypenko, T. Nikitchina, and G. Kasyanov. "TECHNOLOGY IMPROVEMENT AND EVALUATION CONSUMER PROPERTIES OF DRY BREAKFAST." Food Science and Technology 13, no. 2 (June 5, 2019). http://dx.doi.org/10.15673/fst.v13i2.1401.
Full textAbstract:
The assortment of ready-to-eat extruded products and the chemical composition of their ingredients according to the complex of basic and biologically active substances have been analyzed. The feasibility of developing new formulations of extruded breakfast cereals using non-traditional nut-bearing raw materials by means of adjusting the composition and types of leguminous and fruit components has been substantiated. The technology of multicomponent dry breakfast cereals based on wild nut-bearing raw materials of Kyrgyzstan and Ukraine, as well as cultivated types of plant crops, has been developed. The process of extrusion is improved through the use of CO2 with partial extraction of the lipid components of the raw materials. The composition of the six introduced formulations of dry breakfast cereals is substantiated by predictive forecasting of biological activity and preservation ability of the main food components after technological processing and storage of the extrudates. An increased nutritional value and a decrease in amino acids limiting the biological value of their proteins in formulations with leguminous, nut-bearing and fruit-grain components are established (formulations 1–3 − reduction in lysine deficiency by 18–26%, for methionine and cystine by 12–21%; formulations 4–6 − for lysine by 22–29%, leucine and valine by 17–36%). The absence of toxic effects and the increase in the integral biological activity of the Stylonichia mytilus test-culture in terms of its survivability by 18–31% for the developed formulations, compared with traditional extrudates, are shown. The antioxidant activity of the samples, determined volumetrically by the intensity of the isopropylbenzene oxidation, made it possible to establish the oxidation induction period and the concentration of antioxidants. According to the obtained results, the guaranteed shelf life of the developed types of dry breakfast cereals that meet safety requirements can be prolonged by 24–39% compared with the control, and the introduction of secondary raw materials to the formulations can improve technical-and-economic indicators. The nutritional and biological value, organoleptic and structural-mechanical properties, as well as the biological activity of the products developed, allow us to recommend introducing them into production.