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C Severini - One of the best experts on this subject based on the ideXlab platform.
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Starch–lipid complex formation during extrusion-cooking of model system (rice starch and oleic acid) and real food (rice starch and pistachio nut flour)
European Food Research and Technology, 2012Co-Authors: T. Pilli, A Derossi, R. A. Talja, K. Jouppila, C SeveriniAbstract:The formation of starch–lipid complexes during extrusion-cooking of model system (rice starch and oleic acid) and real food (rice starch and pistachio nut flour) was evaluated. Both formulas were extruded at the same processing conditions (Temperature profiles, screw speed, and water feed content). The obtained data showed that in model system and real food, the formation of starch–lipid complexes occurred under different processing conditions. In particular, the highest formation of starch–lipid complexes, that is, the highest melting enthalpy value (Δ H _m = 1.18 J/g), was obtained at the middle values of Barrel Temperature (100 °C) and water feed content (19%) in the model system. Yet, the only processing variable that had a significant effect on the formation of starch–lipid complexes in the real food was Barrel Temperature. In particular, the highest melting enthalpy of starch–lipid complexes (Δ H _m = 9.28 J/g) was obtained at the highest values of Barrel Temperature (130 °C). These results point out the importance of considering all components present in the raw materials submitted to extrusion-cooking in order to study biopolymer modifications, which occur during processing.
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starch lipid complex formation during extrusion cooking of model system rice starch and oleic acid and real food rice starch and pistachio nut flour
European Food Research and Technology, 2012Co-Authors: T. Pilli, A Derossi, R. A. Talja, K. Jouppila, C SeveriniAbstract:The formation of starch–lipid complexes during extrusion-cooking of model system (rice starch and oleic acid) and real food (rice starch and pistachio nut flour) was evaluated. Both formulas were extruded at the same processing conditions (Temperature profiles, screw speed, and water feed content). The obtained data showed that in model system and real food, the formation of starch–lipid complexes occurred under different processing conditions. In particular, the highest formation of starch–lipid complexes, that is, the highest melting enthalpy value (ΔHm = 1.18 J/g), was obtained at the middle values of Barrel Temperature (100 °C) and water feed content (19%) in the model system. Yet, the only processing variable that had a significant effect on the formation of starch–lipid complexes in the real food was Barrel Temperature. In particular, the highest melting enthalpy of starch–lipid complexes (ΔHm = 9.28 J/g) was obtained at the highest values of Barrel Temperature (130 °C). These results point out the importance of considering all components present in the raw materials submitted to extrusion-cooking in order to study biopolymer modifications, which occur during processing.
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effects of operating conditions on oil loss and structure of almond snacks
International Journal of Food Science and Technology, 2008Co-Authors: Teresa De Pilli, Barbara F Carbone, A Derossi, Anna G Fiore, C SeveriniAbstract:Summary An almond-and-wheat blend (about 1:2.5, dry basis) was extruded through a co-rotating twin-screw extruder with a Barrel diameter of 25 mm. The effects of Barrel Temperature (69.77–120.23 °C), dough moisture (26.64–33.36%) and screw speed (13.85–38.50 rad s−1) on specific mechanical energy, oil loss that occurs during extrusion process, pressure at the die and on complexing index, break strength, porosity and expansion ratio of extrudates were investigated using response surface methodology. The only variable that had a significant influence on oil loss was Barrel Temperature (the lowest oil loss, i.e. 0.06%, was obtained with the minimum Barrel Temperature). The worst product structure was obtained at Barrel Temperature less than 100 °C. Yet, the highest values of porosity (18.47%) and expansion ratio (158.76%) were obtained at a Barrel Temperature of 120 °C. Regression results showed a positive correlation (r2 = 0.94) between oil loss, porosity and expansion degree values.
Paul Ainsworth - One of the best experts on this subject based on the ideXlab platform.
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The influence of Barrel Temperature and screw speed on the retention of l-ascorbic acid in an extruded rice based snack product
Journal of Food Engineering, 2007Co-Authors: Andrew Plunkett, Paul AinsworthAbstract:Abstract The influence of Barrel Temperature (75–150 °C) and screw speed (100–300 rpm) on the retention of l -ascorbic acid in a rice based extrudate were studied. At all screw speeds used greater losses of l -ascorbic acid occurred as Barrel Temperature increased. As screw speed increased from 100 rpm to 200 rpm at each Temperature, an increase in l -ascorbic acid loss was observed. However, screw speeds above 200 rpm did not appear to have any further affect on l -ascorbic acid loss at all Temperatures studied. Retention of the l -ascorbic acid varied between 56.4% and 79.2% with the highest retentions being associated with low screw speed and low Temperature.
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Influence of extrusion variables on the protein in vitro digestibility and protein solubility of extruded soy tarhana
Journal of the Science of Food and Agriculture, 1999Co-Authors: Paul Ainsworth, Andrew Plunkett, David Fuller, Şenol İbanoğluAbstract:Tarhana, supplemented with 150 g kg−1 full-fat soy flour, was extruded at different extrusion conditions (Barrel Temperature: 80–120°C; screw speed: 100–300 rpm; feed rate: 10–20 kg h−1 ) using a twin-screw extruder. The effect of extrusion conditions on the in vitro digestibility (PD) of the protein and protein solubility (PS) was investigated using response surface methodology. Regression equations for predicting PD and PS were developed. While the Barrel Temperature had a significant effect on PD (P
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Extrusion of tarhana : effect of operating variables on starch gelatinization
Food Chemistry, 1996Co-Authors: Şenol İbanoğlu, Paul Ainsworth, George D. HayesAbstract:Tarhana, a traditional Turkish cereal food, was extruded using a twin-screw extruder. The effect of Barrel Temperature (6–120 °C), feed rate (10–20 kg h−1, wet basis) and screw speed (100–300 rpm) on starch gelatinization was investigated using response surface methodology at constant moisture content (43%, wet basis). A regression equation for predicting starch gelatinization was developed. Barrel Temperature had the most pronounced effect on starch gelatinization at constant moisture content, followed by feed rate and screw speed. Response surface plots suggest that a high degree of starch gelatinization can be achieved when tarhana is extruded at high Barrel Temperatures and screw speeds but low feed rates (i.e. high residence times).
Vijayalakshmi Ganapathy - One of the best experts on this subject based on the ideXlab platform.
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Effect of feed composition, moisture content and extrusion Temperature on extrudate characteristics of yam-corn-rice based snack food
Journal of Food Science and Technology, 2015Co-Authors: Dibyakanta Seth, Laxmikant S. Badwaik, Vijayalakshmi GanapathyAbstract:Blends of yam, rice and corn flour were processed in a twin-screw extruder. Effects of yam flour (10–40 %), feed moisture content (12–24 %) and extruder Barrel Temperature (100–140 °C) on the characteristics of the dried extrudates was investigated using a statistical technique response surface methodology (RSM). Radial expansion ratio differed significantly ( p ≤ 0.05) with change in all the independent variables. Highest expansion (3.97) was found at lowest moisture content (12 %) and highest Barrel Temperature (140 °C). Increased yam flour level decreased the expansion ratio significantly. Water absorption index (WAI) increased significantly with increase of all variables. However, water solubility index (WSI) did not change with change in yam flour percent. Hardness of extrudates that varied from 3.86 to 6.94 N was positively correlated with yam flour level and feed moisture content, however it decreased significantly ( p ≤ 0.001) with increase of Barrel Temperature. Yam percent of 15.75 with feed moisture and Barrel Temperature at 12.00 % and 140 °C respectively gave an optimized product of high desirability (> 0.90) with optimum responses of 3.29 expansion ratio, 5.64 g/g dry solid water absorption index, 30.39 % water solubility index and 3.86 N hardness. The predicted values registered non-significant ( p
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effect of feed composition moisture content and extrusion Temperature on extrudate characteristics of yam corn rice based snack food
Journal of Food Science and Technology-mysore, 2015Co-Authors: Dibyakanta Seth, Laxmikant S. Badwaik, Vijayalakshmi GanapathyAbstract:Blends of yam, rice and corn flour were processed in a twin-screw extruder. Effects of yam flour (10–40 %), feed moisture content (12–24 %) and extruder Barrel Temperature (100–140 °C) on the characteristics of the dried extrudates was investigated using a statistical technique response surface methodology (RSM). Radial expansion ratio differed significantly (p ≤ 0.05) with change in all the independent variables. Highest expansion (3.97) was found at lowest moisture content (12 %) and highest Barrel Temperature (140 °C). Increased yam flour level decreased the expansion ratio significantly. Water absorption index (WAI) increased significantly with increase of all variables. However, water solubility index (WSI) did not change with change in yam flour percent. Hardness of extrudates that varied from 3.86 to 6.94 N was positively correlated with yam flour level and feed moisture content, however it decreased significantly (p ≤ 0.001) with increase of Barrel Temperature. Yam percent of 15.75 with feed moisture and Barrel Temperature at 12.00 % and 140 °C respectively gave an optimized product of high desirability (> 0.90) with optimum responses of 3.29 expansion ratio, 5.64 g/g dry solid water absorption index, 30.39 % water solubility index and 3.86 N hardness. The predicted values registered non-significant (p < 0.10) differences from the experimental results. Further study would include the sensory properties enhancement of extruded snacks and little emphasis on the chemistry of interaction between different components.
Teresa De Pilli - One of the best experts on this subject based on the ideXlab platform.
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Effects of protein-lipid and starch-lipid complexes on textural characteristics of extrudates based on wheat flour with the addition of oleic acid
International Journal of Food Science and Technology, 2016Co-Authors: Teresa De Pilli, Roma Giuliani, Alain Buleon, Bruno Pontoire, Jack LegrandAbstract:The knowledge of biopolymer changes by extrusion is very important for a wide range of industrial applications that spreads from extruded food to biodegradable packaging. In this article, the formation of starch-lipid and lipid-protein complexes that occurred during the extrusion cooking of wheat flour with the addition of fatty acids was studied. Results showed that the highest Barrel Temperature (128.3 degrees C) promoted the formation of starch-lipid complexes in samples made up of wheat starch and wheat flour with the addition of fatty acids. The maximum formation of protein-lipid complexes (68% fatty acid bound to protein) was observed at the highest Barrel Temperature and water feed content (
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effects of operating conditions on oil loss and structure of almond snacks
International Journal of Food Science and Technology, 2008Co-Authors: Teresa De Pilli, Barbara F Carbone, A Derossi, Anna G Fiore, C SeveriniAbstract:Summary An almond-and-wheat blend (about 1:2.5, dry basis) was extruded through a co-rotating twin-screw extruder with a Barrel diameter of 25 mm. The effects of Barrel Temperature (69.77–120.23 °C), dough moisture (26.64–33.36%) and screw speed (13.85–38.50 rad s−1) on specific mechanical energy, oil loss that occurs during extrusion process, pressure at the die and on complexing index, break strength, porosity and expansion ratio of extrudates were investigated using response surface methodology. The only variable that had a significant influence on oil loss was Barrel Temperature (the lowest oil loss, i.e. 0.06%, was obtained with the minimum Barrel Temperature). The worst product structure was obtained at Barrel Temperature less than 100 °C. Yet, the highest values of porosity (18.47%) and expansion ratio (158.76%) were obtained at a Barrel Temperature of 120 °C. Regression results showed a positive correlation (r2 = 0.94) between oil loss, porosity and expansion degree values.
Jack Legrand - One of the best experts on this subject based on the ideXlab platform.
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Effects of protein-lipid and starch-lipid complexes on textural characteristics of extrudates based on wheat flour with the addition of oleic acid
International Journal of Food Science and Technology, 2016Co-Authors: Teresa De Pilli, Roma Giuliani, Alain Buleon, Bruno Pontoire, Jack LegrandAbstract:The knowledge of biopolymer changes by extrusion is very important for a wide range of industrial applications that spreads from extruded food to biodegradable packaging. In this article, the formation of starch-lipid and lipid-protein complexes that occurred during the extrusion cooking of wheat flour with the addition of fatty acids was studied. Results showed that the highest Barrel Temperature (128.3 degrees C) promoted the formation of starch-lipid complexes in samples made up of wheat starch and wheat flour with the addition of fatty acids. The maximum formation of protein-lipid complexes (68% fatty acid bound to protein) was observed at the highest Barrel Temperature and water feed content (
