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C Severini - One of the best experts on this subject based on the ideXlab platform.
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optimization of Extrusion process of rice flour enriched with pistachio nut flour
Italian Journal of Food Science, 2016Co-Authors: C Severini, T. Pilli, A DerossiAbstract:Response surface methodology deriving by superimposing individual contour plots, was used to investigate the optimum operating conditions for Extrusion-Cooking of rice flour enriched with pistachio nut flour. The highest barrel temperature (128°C) produced a stiff extrudates (high values of breaking strength i.e. 100 N/mm2 and bulk density i.e. 2.2 g/mL). However, graphical optimization studies showed that the optimal operating conditions involved values of 16-17% water feed content and 70-95°C barrel temperature. This research points out the importance to study the biopolymer changes that occur during Extrusion-Cooking processing because of their huge effect on quality characteristics of extrudates.
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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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study of starch lipid complexes in model system and real food produced using Extrusion Cooking technology
Innovative Food Science and Emerging Technologies, 2011Co-Authors: T. Pilli, A Derossi, R. A. Talja, K. Jouppila, C SeveriniAbstract:Abstract The formation of starch-lipid complexes during Extrusion of model system (rice starch added with oleic acid) and real food (rice starch added with pistachio nut flour) was evaluated. Both formulas were extruded at the same processing conditions (temperature profiles, screw speed and water feed content). The formation of starch-lipid complexes in real food, is strongly dependent on water feed content. In fact, at barrel temperature of 128 °C, the highest melting enthalpy of real food (6.7 J/g) was obtained only at 21% of water feed content whereas in the model system it was obtained both at 16 and 21%. These results point out the importance to consider all components present in the extruded food in order to study biopolymers modifications that occur during processing. Industrial relevance Additions of lipids alter the physical and chemical properties of starchy foods. The changes brought about by them in starchy foods have been attributed to the formation of complexes between amylose and lipids. These changes in the functionality of starch are of interest to the food industry and for human nutrition. Lipid complexation with starch is a very important reaction in Extrusion Cooking that affects structure formation and texture of the extruded products. Most studies on the starch-lipid complex formation during Extrusion of model systems like starch and free fatty acids have been carried out, instead very little is known about starch-lipid complex formation during Extrusion of flour blends containing fatty meal. This paper points out the importance to consider all components present in the food extruded in order to study biopolymers modifications that occur during processing. For this reason it is very important to use model systems that are not very different to real food and anyhow it would be advisable to verify the obtained results on real food, above all when a relation between macromolecular modifications and quality characteristics of extruded products would be studied.
Ute Schweiggertweisz - One of the best experts on this subject based on the ideXlab platform.
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effect of high moisture Extrusion Cooking on protein protein interactions of pea pisum sativum l protein isolates
International Journal of Food Science and Technology, 2015Co-Authors: Raffael Osen, Simone Toelstede, Peter Eisner, Ute SchweiggertweiszAbstract:Summary This study focuses on protein alterations in fibrous meat substitutes produced by high moisture Extrusion Cooking of pea protein isolates. Three commercially available pea protein isolates and their respective extrudates were evaluated regarding their amino acid composition, molecular weight distribution and protein–protein interactions. Extrusion had no effect on the degree of hydrolysis and amino acid composition indicating that the thermal and mechanical energy during Extrusion did not cause the formation of peptide bonds or the degradation of amino acids due to Maillard reactions. Decrease of protein solubilised from extrudates in a buffered solution containing urea indicated that the structural integrity of extrudates could be attributed mainly to covalent disulphide bonding and, to a smaller extent, to non-covalent interactions. Additionally, the disappearance of legumin bands in extrudates as determined by electrophoresis could be explained by its participation in a macromolecular network that was aggregated and cross-linked via disulphide bonds. This study contributes to a better understanding of the way the proteins interact during Extrusion of pea protein isolates.
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high moisture Extrusion Cooking of pea protein isolates raw material characteristics extruder responses and texture properties
Journal of Food Engineering, 2014Co-Authors: Raffael Osen, Simone Toelstede, Florian Wild, Peter Eisner, Ute SchweiggertweiszAbstract:The production of palatable meat analogues using high moisture Extrusion Cooking is a complex process that depends on both the properties of the protein ingredients and the Extrusion conditions. Three commercial pea protein isolates were compared in order to investigate which protein properties affect extruder responses and product texture properties. The comparison revealed that although their basic chemical compositions were similar their functional properties affected the viscosity of the protein mass during the initial heating phase of the Extrusion process. The product texture properties depended on the Cooking temperature and were basically similar among the proteins, although considerably different energy input was observed during texturization. Our findings show that pea protein isolates are valuable raw materials for the development of fibrous whole-muscle meat alternatives, opening up a wide range of products for different consumer requirements.
Medeni Maskan - One of the best experts on this subject based on the ideXlab platform.
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effect of Extrusion process on antioxidant activity total phenolics and β glucan content of extrudates developed from barley fruit and vegetable by products
International Journal of Food Science and Technology, 2009Co-Authors: Aylin Altan, Kathryn L Mccarthy, Medeni MaskanAbstract:Summary The aim of this study was to determine the effects of Extrusion processing variables on antioxidant activity (AA), total phenolic content (TP) and β-glucan content (BG) of extrudates. Products were prepared by Extrusion Cooking of barley flour, barley flour–tomato pomace and barley flour–grape pomace blends. Antioxidant activity as measured by the DPPH method was 43.17 ± 0.362, 27.57 ± 0.120 and 82.23 ± 0.785% while TPs, expressed as ferulic acid equivalents, were 5.29 ± 0.126, 4.66 ± 0.023 and 9.15 ± 0.015 mg g−1 dry sample in the extracts obtained from barley flour, tomato and grape pomaces, respectively. Extrusion Cooking decreased AA and TP of barley, barley–tomato pomace and barley–grape pomace extrudates. Temperature and screw speed had significant (P < 0.05) effect on BGs of barley flour and barley–grape pomace extrudates. However, BG of tomato pomace blend extrudates had significantly (P < 0.05) influenced from pomace level only. Results indicated that the content of β-glucan is higher in barley flour than in extrudates of barley flour and pomace blends.
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effect of Extrusion Cooking on functional properties and in vitro starch digestibility of barley based extrudates from fruit and vegetable by products
Journal of Food Science, 2009Co-Authors: Aylin Altan, Kathryn L Mccarthy, Medeni MaskanAbstract:Barley flour and barley flour-pomace (tomato, grape) blends were extruded through a co-rotating twin-screw extruder. The aim of the present study was to investigate the effects of die temperature, screw speed, and pomace level on water absorption index (WAI), water solubility index (WSI), degree of starch gelatinization, and in vitro starch digestibility using a response surface methodology. The selected extrudate samples were examined further using differential scanning calorimetry (DSC) and polarized light microscopy, respectively. The WAI of barley-pomace extrudates was affected by increasing pomace level. Temperature had significant effect on all types of extrudate but screw speed had significant linear effect only on barley and barley-grape pomace extrudates on degree of starch gelatinization. Although no gelatinization peak was detected, an endotherm was observed on all selected extrudates. In general, Extrusion Cooking significantly increased in vitro starch digestibility of extrudates. However, increasing level of both tomato and grape pomace led to reduction in starch digestibility.
Ratnawati Ratnawati - One of the best experts on this subject based on the ideXlab platform.
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Kinetics of Starch Degradation during Extrusion Cooking of Steady State Flow Konjac (Amorphophallus oncophyllus) Tuber Flour in a Single Screw Extruder
'Bulletin of Chemical Reaction Engineering and Catalysis', 2020Co-Authors: Kumoro, Andri Cahyo, Retnowati, Diah Susetyo, Ratnawati RatnawatiAbstract:The presence of glucomannan in Konjac (Amorphophallus oncophyllus) tuber flour has promoted its various applications, especially in the food, drink, drug delivery and cosmetics. Starch is the main impurity of Konjac tuber flour. Although the common wet refining method may result in a high purity Konjac tuber flour, it is very tedious, time consuming and costly. This research aimed to study the kinetics of starch degradation in the Extrusion Cooking process of dry refining method to produce high quality Konjac tuber flour. In this research, Konjac tuber flour with 20% (w/w) moisture was extruded in a single screw extruder by varying screw speeds (50, 75, 100, 125, 150 and 175 rpm) and barrel temperatures (353, 373, 393, 413 and 433 K). The results showed that the starch Extrusion Cooking obeys the first reaction order. The reaction rate constant could be satisfactorily fitted by Arrhenius correlation with total activation energy of 6191 J.mol−1 and pre-exponential factor of 2.8728×10−1 s−1. Accordingly, thermal degradation was found to be the primary cause of starch degradation, which shared more than 99% of the energy used for starch degradation. Based on mass Biot number and Thiele modulus evaluations, chemical reaction was the controlling mechanism of the process. The results of this research offer potential application in Konjac tuber flour refining process to obtain high quality flour product. Copyright © 2020 BCREC Group. All rights reserved
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Kinetics of Starch Degradation during Extrusion Cooking of Steady State Flow Konjac (Amorphophallus oncophyllus) Tuber Flour in a Single Screw Extruder
'Bulletin of Chemical Reaction Engineering and Catalysis', 2020Co-Authors: Kumoro, Andri Cahyo, Retnowati, Diah Susetyo, Ratnawati RatnawatiAbstract:The presence of glucomannan in Konjac (Amorphophallus oncophyllus) tuber flour has promoted its various applications, especially in the food, drink, drug delivery and cosmetics. Starch is the main impurity of Konjac tuber flour. Although the common wet refining method may result in a high purity Konjac tuber flour, it is very tedious, time consuming and costly. This research aimed to study the kinetics of starch degradation in the Extrusion Cooking process of dry refining method to produce high quality Konjac tuber flour. In this research, Konjac tuber flour with 20% (w/w) moisture was extruded in a single screw extruder by varying screw speeds (50, 75, 100, 125, 150 and 175 rpm) and barrel temperatures (353, 373, 393, 413 and 433 K). The results showed that the starch Extrusion Cooking obeys the first reaction order. The reaction rate constant could be satisfactorily fitted by Arrhenius correlation with total activation energy of 6191 J.mol−1 and pre-exponential factor of 2.8728×10−1 s−1. Accordingly, thermal degradation was found to be the primary cause of starch degradation, which shared more than 99% of the energy used for starch degradation. Based on mass Biot number and Thiele modulus evaluations, chemical reaction was the controlling mechanism of the process. The results of this research offer potential application in Konjac tuber flour refining process to obtain high quality flour product. Copyright © 2020 by Authors, Published by BCREC Group. This is an open access article under the CC BY-SA License (https://creativecommons.org/licenses/by-sa/4.0).
Amarindar Singh Bawa - One of the best experts on this subject based on the ideXlab platform.
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A Case Study on Optimization of Biomass Flow During Single-Screw Extrusion Cooking Using Genetic Algorithm (GA) and Response Surface Method (RSM)
Food and Bioprocess Technology, 2010Co-Authors: Tumuluru Jaya Shankar, Sukumar Bandyopadhyay, Shahab Sokhansanj, Amarindar Singh BawaAbstract:In the present study, response surface method (RSM) and genetic algorithm (GA) were used to study the effects of process variables like screw speed, rpm ( x _1), L / D ratio ( x _2), barrel temperature (°C; x _3), and feed mix moisture content (%; x _4), on flow rate of biomass during single-screw Extrusion Cooking. A second-order regression equation was developed for flow rate in terms of the process variables. The significance of the process variables based on Pareto chart indicated that screw speed and feed mix moisture content had the most influence followed by L / D ratio and barrel temperature on the flow rate. RSM analysis indicated that a screw speed > 80 rpm, L / D ratio > 12, barrel temperature > 80 °C, and feed mix moisture content > 20% resulted in maximum flow rate. Increase in screw speed and L / D ratio increased the drag flow and also the path of traverse of the feed mix inside the extruder resulting in more shear. The presence of lipids of about 35% in the biomass feed mix might have induced a lubrication effect and has significantly influenced the flow rate. The second-order regression equations were further used as the objective function for optimization using genetic algorithm. A population of 100 and iterations of 100 have successfully led to convergence the optimum. The maximum and minimum flow rates obtained using GA were 13.19 × 10^−7 m^3/s ( x _1 = 139.08 rpm, x _2 = 15.90, x _3 = 99.56 °C, and x _4 = 59.72%) and 0.53 × 10^−7 m^3/s ( x _1 = 59.65 rpm, x _2 = 11.93, x _3 = 68.98 °C, and x _4 = 20.04%).
