The Experts below are selected from a list of 255 Experts worldwide ranked by ideXlab platform
Joyce I Boye - One of the best experts on this subject based on the ideXlab platform.
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protein rich Extruded Products prepared from soy protein isolate corn flour blends
Lwt - Food Science and Technology, 2013Co-Authors: Hosahalli S Ramaswamy, Joyce I BoyeAbstract:Abstract Protein rich Extruded Products were prepared from soy protein isolate and corn flour blends using a twin screw extruder and the physical properties of the Extruded Product were evaluated and related to process variables: soy protein isolate (SPI) (32.2–66.6 g protein/100 dry matter), feed moisture (31.6–48.4 g/100 g) and process temperature (126.4–193.6 °C). A central composite rotate design (CCRD) and response surface methodology was used to evaluate the significance of independent and interaction effects of extrusion process variables on the Product’s various physical properties (breaking stress, bulk density, expansion ratio, water solubility index, rehydration rate and color). Second order polynomial regression equations were developed to relate the Product responses to process variables as well as to obtain the response surfaces plots. The independent variables had significant (p ≤ 0.05) effects on physical properties of extrudates: (i) higher SPI and feed moisture contents increased the breaking stress and bulk density, but decreased the expansion ratio, water solubility index, and rehydration rate, (ii) higher SPI content decreased the color L value, whereas higher feed moisture content increased it, (iii) higher temperatures increased breaking stress, expansion ratio, rehydration rate and L value, but decreased the bulk density and water solubility index.
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twin screw extrusion of corn flour and soy protein isolate spi blends a response surface analysis
Food and Bioprocess Technology, 2012Co-Authors: Hosahalli S Ramaswamy, Joyce I BoyeAbstract:The effects of feed moisture, screw speed, and barrel temperature on physical properties of Extruded corn flour and soy protein isolate (SPI) blends were investigated in a co-rotating twin-screw extruder using a response surface methodology. Corn flour and SPI were mixed with a ratio of 4:1. The screw speed was set at five levels between 60 and 140 rpm, barrel temperature between 140 °C and 180 °C, and feed moisture between 18% and 38%. All physical properties of the Extruded material evaluated—included expansion ratio, bulk density, breaking strength, water solubility index, rehydration ratio, and color—were significantly (p < 0.05) affected by the three process variables. Feed moisture was the most significant variable with quadratic effects on most of the physical properties. Response surface regression models were established to correlate the physical properties of the Extruded Product to the process variables. Understanding the effect of these variables on the Product physical properties was deemed useful for the development of protein-rich Extruded Products.
Hosahalli S Ramaswamy - One of the best experts on this subject based on the ideXlab platform.
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residence time distribution of soy protein isolate and corn flour feed mix in a twin screw extruder
Journal of Food Processing and Preservation, 2014Co-Authors: Yang Meng, Hosahalli S Ramaswamy, Joyce I OyeAbstract:The residence time distribution (RTD) of soy protein isolate (SPI) and corn flour mixture through a twin-screw extruder under different conditions was evaluated. A full-factorial design of experiments was used to select the variables at different levels. The feed mixture was prepared by blending corn flour and SPI in the ratio of 4:1 (20% SPI content). The effect of screw speed (75, 100 and 125 rpm), feed mixture moisture content (25, 30 and 35%) and die diameter (3 and 5 mm) were investigated. All factors were found to have a significant (P < 0.05) effect on the mean resident time and its variance (square of standard deviation). Higher screw speed, higher initial moisture content and larger die diameter resulted in a shorter mean residence time. Two conventional flow models were used to represent the RTD profile in the extruder – the frequency model (F-distribution) and the cumulative RTD model (E distribution). The parameters of these models – the half-concentration internal age and particle accumulation rate – were determined by a nonlinear regression. The parameters of these models were responsive and related to process variables and both F- and E-distributions were well predicted. Practical Applications Residence time distribution (RTD) is an important parameter that describes the time spent by particles through any continuous processing system. RTD study is important with respect to extrusion processing because the properties of Extruded Product depend on the shear, pressure, time and temperature history of the Product in the extruder. The study is aimed at evaluating RTD of a protein-rich formulation obtained by different blends of soy protein isolates and corn flour which are prepared for producing protein-rich soy-based Products. The study is important because it examines the influence of selected process and Product variables on the residence time of particles in the twin-screw extrusion system.
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protein rich Extruded Products prepared from soy protein isolate corn flour blends
Lwt - Food Science and Technology, 2013Co-Authors: Hosahalli S Ramaswamy, Joyce I BoyeAbstract:Abstract Protein rich Extruded Products were prepared from soy protein isolate and corn flour blends using a twin screw extruder and the physical properties of the Extruded Product were evaluated and related to process variables: soy protein isolate (SPI) (32.2–66.6 g protein/100 dry matter), feed moisture (31.6–48.4 g/100 g) and process temperature (126.4–193.6 °C). A central composite rotate design (CCRD) and response surface methodology was used to evaluate the significance of independent and interaction effects of extrusion process variables on the Product’s various physical properties (breaking stress, bulk density, expansion ratio, water solubility index, rehydration rate and color). Second order polynomial regression equations were developed to relate the Product responses to process variables as well as to obtain the response surfaces plots. The independent variables had significant (p ≤ 0.05) effects on physical properties of extrudates: (i) higher SPI and feed moisture contents increased the breaking stress and bulk density, but decreased the expansion ratio, water solubility index, and rehydration rate, (ii) higher SPI content decreased the color L value, whereas higher feed moisture content increased it, (iii) higher temperatures increased breaking stress, expansion ratio, rehydration rate and L value, but decreased the bulk density and water solubility index.
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twin screw extrusion of corn flour and soy protein isolate spi blends a response surface analysis
Food and Bioprocess Technology, 2012Co-Authors: Hosahalli S Ramaswamy, Joyce I BoyeAbstract:The effects of feed moisture, screw speed, and barrel temperature on physical properties of Extruded corn flour and soy protein isolate (SPI) blends were investigated in a co-rotating twin-screw extruder using a response surface methodology. Corn flour and SPI were mixed with a ratio of 4:1. The screw speed was set at five levels between 60 and 140 rpm, barrel temperature between 140 °C and 180 °C, and feed moisture between 18% and 38%. All physical properties of the Extruded material evaluated—included expansion ratio, bulk density, breaking strength, water solubility index, rehydration ratio, and color—were significantly (p < 0.05) affected by the three process variables. Feed moisture was the most significant variable with quadratic effects on most of the physical properties. Response surface regression models were established to correlate the physical properties of the Extruded Product to the process variables. Understanding the effect of these variables on the Product physical properties was deemed useful for the development of protein-rich Extruded Products.
Harish Kumar Sharma - One of the best experts on this subject based on the ideXlab platform.
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development and characterization of Extruded Product of carrot pomace rice flour and pulse powder
African Journal of Food Science, 2010Co-Authors: Navneet Kumar, B C Sarkar, Harish Kumar SharmaAbstract:Rice flour was added in different proportions (10 - 30%) to dehydrated carrot pomace and pulse powder (CPPP) mixture having equal ratio. The formulation was Extruded at different moisture content (17 - 21%), screw speed (270 - 310 rpm) and die temperature (110 - 130°C). The lateral expansion, bulk density, water absorption index, water solubility index, hardness and sensory characteristics were measured as responses. Significant regression models were established with the coefficient of determination, R2 greater than 0.72. The results indicated that CPPP proportion and moisture content significantly influenced (P < 0.10) lateral expansion; temperature for water absorption index; screw speed and temperature for hardness and screw speed for sensory score. The compromised optimum condition obtained by numerical integration for development of extrudates were: CPPP mixture of 16.5% in rice flour, moisture content 19.23%, screw speed 310 rpm and die temperature 110°C. Sensory evaluation revealed that carrot pomace could be incorporated into ready-to-eat expanded Products upto the level of 8.25%. Key words: Twin screw extrusion, carrot pomace, response surface methodology, rice flour, pulse powder.
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optimization of carrot pomace powder incorporation on Extruded Product quality by response surface methodology
Journal of Food Quality, 2010Co-Authors: Ashutosh Upadhyay, Harish Kumar Sharma, B C SarkarAbstract:Rice and gram flour mix with carrot pomace powder (CPP) was used for the extrudates under study. Response surface methodology was used to analyze the effect of die temperature (65–125C), feed rate (2.5–8.5 g/s), feed moisture (10–30%, w.b.) and CPP (1.5–15.5%) on extrudate moisture, expansion index, bulk density and sensory characteristics of extrudates. Regression equations describing the effect of each variable were obtained. Die temperature was observed to be the most effective (P < 0.05) process variable to affect the selected responses, followed by change in feed moisture and CPP. Overall acceptability (OA) of the experimental samples ranged from 3.4 to 7.9 for the selected process variables. An optimization of process variables using regressed equation was attempted for maximum desirability in responses. Optimum incorporation level of CPP was found to be 5%, with OA score of 7.4. The study demonstrated that an acceptable Extruded Product can be prepared by CPP incorporation. PRACTICAL APPLICATIONS Extrusion is a widely used processing technology in many ready-to-eat cereal-based snacks. A lot of work has been done on cereal-based extrusion along with pulse supplementation for improved protein quality. The present study also takes its basis from such previous studies. Innovative approach in this study involves utilization of a by-Product through incorporation of carrot pomace powder (CPP) in pre-extrusion mix. Furthermore, a polynomial model is established for each process variable, and CPP incorporation is optimized for the desired quality of extrudates.
B C Sarkar - One of the best experts on this subject based on the ideXlab platform.
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development and characterization of Extruded Product of carrot pomace rice flour and pulse powder
African Journal of Food Science, 2010Co-Authors: Navneet Kumar, B C Sarkar, Harish Kumar SharmaAbstract:Rice flour was added in different proportions (10 - 30%) to dehydrated carrot pomace and pulse powder (CPPP) mixture having equal ratio. The formulation was Extruded at different moisture content (17 - 21%), screw speed (270 - 310 rpm) and die temperature (110 - 130°C). The lateral expansion, bulk density, water absorption index, water solubility index, hardness and sensory characteristics were measured as responses. Significant regression models were established with the coefficient of determination, R2 greater than 0.72. The results indicated that CPPP proportion and moisture content significantly influenced (P < 0.10) lateral expansion; temperature for water absorption index; screw speed and temperature for hardness and screw speed for sensory score. The compromised optimum condition obtained by numerical integration for development of extrudates were: CPPP mixture of 16.5% in rice flour, moisture content 19.23%, screw speed 310 rpm and die temperature 110°C. Sensory evaluation revealed that carrot pomace could be incorporated into ready-to-eat expanded Products upto the level of 8.25%. Key words: Twin screw extrusion, carrot pomace, response surface methodology, rice flour, pulse powder.
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optimization of carrot pomace powder incorporation on Extruded Product quality by response surface methodology
Journal of Food Quality, 2010Co-Authors: Ashutosh Upadhyay, Harish Kumar Sharma, B C SarkarAbstract:Rice and gram flour mix with carrot pomace powder (CPP) was used for the extrudates under study. Response surface methodology was used to analyze the effect of die temperature (65–125C), feed rate (2.5–8.5 g/s), feed moisture (10–30%, w.b.) and CPP (1.5–15.5%) on extrudate moisture, expansion index, bulk density and sensory characteristics of extrudates. Regression equations describing the effect of each variable were obtained. Die temperature was observed to be the most effective (P < 0.05) process variable to affect the selected responses, followed by change in feed moisture and CPP. Overall acceptability (OA) of the experimental samples ranged from 3.4 to 7.9 for the selected process variables. An optimization of process variables using regressed equation was attempted for maximum desirability in responses. Optimum incorporation level of CPP was found to be 5%, with OA score of 7.4. The study demonstrated that an acceptable Extruded Product can be prepared by CPP incorporation. PRACTICAL APPLICATIONS Extrusion is a widely used processing technology in many ready-to-eat cereal-based snacks. A lot of work has been done on cereal-based extrusion along with pulse supplementation for improved protein quality. The present study also takes its basis from such previous studies. Innovative approach in this study involves utilization of a by-Product through incorporation of carrot pomace powder (CPP) in pre-extrusion mix. Furthermore, a polynomial model is established for each process variable, and CPP incorporation is optimized for the desired quality of extrudates.
Sajid Alavi - One of the best experts on this subject based on the ideXlab platform.
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drying characteristics of bean analog a sorghum based Extruded Product
Journal of Food Processing and Preservation, 2017Co-Authors: Akinbode A Adedeji, Elsie Suhr, Subramanyam Bhadriraju, Sajid AlaviAbstract:Bean analog is a novel bean-like re-formed Product made from the extrusion of three flour combinations (sorghum, wheat and soy). This Product was evaluated under three drying conditions, namely oven, infrared and solar drying, and were fitted to empirical and semi-empirical models. Infrared drying produced the highest drying rate of all methods. Effective moisture diffusivity (EMD), which is an indication of drying rate, ranged from 6.8 × 10−10 to 1.74 × 10−9, 2.05 to 9.22 × 10−9 and 8.70 × 10−10 to 6.10 × 10−9 m2/s for the oven, infrared and solar dried bean analog, respectively. Low EMD for oven drying, against expectation, is attributed to low heat transfer due to limited air circulation. Page equation fitted the drying data better than Lewis, and Henderson and Pabis, with higher R2 values. Oven dried samples rehydrate better compared with others, which can be attributed to slower drying impact on structural changes. Practical Applications Re-formed foods are becoming avenue to substitute for or increase access to deficient nutrients in major staple foods, especially protein and micronutrients like vitamin A and iron. Bean analog is a newly developed navy bean like Product made from extrusion of combined ingredients like sorghum, soybean and wheat, which are excellent sources of proteins. This study addressed the stability of the Product for storage by evaluating the drying characteristics of the Product under different drying methods, and using various empirical and semi-empirical models to fit the drying data.
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development of protein rich sorghum based expanded snacks using extrusion technology
International Journal of Food Properties, 2013Co-Authors: Nanubala Lakshmi Devi, Hulya Dogan, Sagaram Shobha, Xiaozhi Tang, Samer Ali Shaur, Sajid AlaviAbstract:Sorghum is an important staple crop in semi-arid regions of Africa and India because of its drought tolerance. But low protein content and quality limit its widespread use. This project focused on developing sorghum-based Extruded snacks. Results from preliminary lab-scale extrusion experiments were used to design a 2×5 factorial pilot-scale study. Two blends of sorghum flour and corn flour were prepared (6:1 and 5:2 w/w ratios) as the controls. Three different sources of protein—whey protein isolate, defatted soy flour, and mixed legume flour—were added to the sorghum/corn flour blends at 30%. A 50:50 blend of defatted soy flour and whey protein isolate was also added at 30% to the sorghum/corn flour blends. The resultant ten formulations were Extruded on a pilot-scale twin-screw extruder to investigate the effects of sorghum/corn flour ratio and protein addition on Product expansion, microstructure, mechanical properties, and sensory attributes. Expansion ratio of Extruded Product increased at the highe...
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matrix transformation in fiber added Extruded Products impact of different hydration regimens on texture microstructure and digestibility
Journal of Food Engineering, 2012Co-Authors: Elisa Noemberg Lazzari Karkle, Lewis Keller, Hulya Dogan, Sajid AlaviAbstract:The objective of this work was to study the effect of three hydration regimens on the extent of matrix transformation, texture, microstructure and digestibility of a corn-based Extruded Product blended with apple pomace. Blends containing 0%, 17%, 22%, and 28% pomace were hydrated to 17.2% by adding water either into the preconditioner (P), the extruder (E) or dividing half in each (PE). Increasing the opportunity for hydration (P > PE > E) promoted more complete starch gelatinization at all pomace levels. Apple pomace promoted milder extrusion conditions, resulting in less starch gelatinization and solubilization, poor expansion and reduced starch digestibility. Digestible starch was inversely correlated to cell wall thickness/cell size ratio (r = 0.91), which increased with pomace addition. Thus, pomace decreased digestibility by promoting changes in structure and gelatinization. Delayed water addition (E) promoted broader cell size and cell wall thickness distributions, attributed to poor mixing and hydration. Therefore, water incorporation (not just total content) is a key factor in defining extrudate microstructure, texture and digestibility patterns.
