Development of extruded snacks using taro ( Colocasia esculenta) and nixtamalized maize ( Zea mays) flour blends (original) (raw)
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Food Science and Technology, 2013
The opportunity to supplement common cassava biscuits with a product of higher nutritional value meets consumer expectations. In this work it was studied the effects of process parameters and flaxseed addition on physical properties of expanded snacks. Extrusion process was carried out using a single screw extruder in a factorial central composite rotatable design with four factors: flaxseed flour percentage (0-20%), moisture (12-20%), extrusion temperature (90-130 °C) and screw speed (190-270). The effect of extrusion variables was investigated in terms of expansion index, specific volume, water absorption index, water solubility index, color parameters (L*, a* ,b*) and hardness. The data analysis showed that variable parameters of the extrusion process and flaxseed flour affected physical properties of puffed snacks. Among the experimental conditions used in the present study, expanded snack products with good physical properties can be obtained under the conditions of 10% flaxseed flour, 230 rpm screw speed, temperature of 90 °C and moisture of 12%.
Abstract Amaranth, quinoa and kañiwa are the most consumed Andean grains in Latin America, and possess high nutritional value as gluten-free substitutes for conventional cereals. The aim of this research was to examine the impact of these Andean grains on the sensory and physical properties of corn-based extruded snacks. Extrudates containing increasing contents of amaranth, quinoa or kañiwa (20, 35 and 50% of solids) were prepared under the same extrusion conditions. Extrudates with higher contents of amaranth, quinoa and kañiwa were rated less crispy, less crunchy and less adhesive with less hard particles. Temporal analysis showed that with increasing contents of amaranth, quinoa and kañiwa, crispiness and crunchiness were the most dominant attributes during mastication while the dominance of roughness reduced considerably. Porosity and wall thickness, measured by X-ray microtomography, were linked to the perception of crispiness and crunchiness, respectively. Despite the observable changes in the physical and sensory characteristics of extruded corn-based snacks, the incorporation of amaranth, quinoa and, particularly, kañiwa (the least studied Andean grain) showed promising results for the development of novel gluten-free products.
Research Square (Research Square), 2023
Extruded snacks are commonly made with cereals with good expansion properties but low nutritional value. This study aimed to develop a nutrientrich optimized extruded snack by incorporating orange-eshed sweet potato, nger millet, and soybean our. The extrusion processing conditions were optimized using a response surface method with a range of barrel temperature (90-130°C) and (20-26%) feed moisture content. Thirteen treatment combinations were generated for this experiment using response surface methods and face-centered central composite design. Standard methods were used to evaluate the effect of barrel temperature and feed moisture content on extruded snacks' nutritional, anti-nutritional, physical, functional, and sensory acceptability. The data were analyzed using Design Expert software version 13. Multiple regression analysis showed signi cant effects of the independent variables on moisture, protein, fat, beta-carotene, bulk density, hardness, expansion ratio, WAI, WSI, and overall acceptability of the extrudates. The optimum response of 14.06% protein, 3.26% ash, 69.12% carbohydrate, 6.477mg/100g beta-carotene, 0.36g/ml BD, 2.72mm/mm ER, 87.28N hardness, 4.34g/g WAI, 22.34% WSI, and overall acceptability of 3.30 was achieved at a barrel temperature of 114.5°C and feed moisture content of 20%. The extrusion processing conditions signi cantly impacted the resulting extrudates' nutritional value and other properties. These ndings suggest that optimizing the extrusion processing conditions can lead to developing extruded snacks with desirable nutritional, physical, functional, and sensory properties. Article Highlights The study developed a nutrient-rich extruded snack using orange-eshed sweet potato, nger millet, and soybean our. The optimized conditions led to substantial improvements in nutritional and physicochemical qualities of the extrudates. These ndings underscore the signi cant potential of optimizing extrusion processing conditions for better quality of snack products.
Cassava and turmeric flour blends as new raw materials to extruded snacks
Ciência e Agrotecnologia, 2014
Short cooking time and ability to blend varieties of food ingredients have made extrusion cooking a medium for low-cost and nutritionally improved food products. The effect of moisture, extrusion temperature and amount of turmeric flour mixed with cassava flour on physical characteristic of puffed snacks was evaluated in this work. Extrusion process was carried out using a single-screw extruder in a factorial central composite design with four factors. Results showed effect of extrusion parameters on dependents variables. High expansion, low browning, low water solubility index, intermediate water absorption index and high crispness desirable characteristics to puffed snacks are obtained in conditions of 12% moisture, 5% turmeric flour, 105º C of temperature and 250 rpm of screw speed. These paper point to the potential still unexplored of the use of flours of cassava and turmeric as raw materials in the development of extruded puffed snacks.
Acta Scientiarum Polonorum Technologia Alimentaria, 2015
Background. Cereal products constitute the basis of the diet pyramid. While the consumption of such products as bread decreases, the group of food which popularity increase is cereal snacks. Unfortunately, the dietary value of this group of foodstuffs is limited. Thus, different types of cereal bran may be added to the produced snacks to enhance their nutritive value. However, an addition of bran may have an adverse effect on quality attributes of products. Material and methods. Corn grits enriched with 20 and 40% oat, wheat and rye bran was extruded. Basic parameters determining the nutritive value, physical characteristics and sensory attributes of the six produced types of extrudates were measured and compared. Moreover, the effect of additives applied on viscosity of aqueous suspensions of the raw materials and extrudates under controlled conditions was measured using RVA. Results. The dietary value of snacks containing bran depends on the type and quantitative shares of the additives. The content of dietary fi bre in produced extrudates ranged from 6.5 to 15.8%, including soluble dietary fi bre at 2.1 to 3.7%. With an increase of bran content in extrudates, their expansion decreased, density increased and the colour of extrudates changed (reduced brightness, increased a*, decreased b*). In sensory evaluation the highest acceptability was given to extrudates with a 20% addition of oat bran, while the lowest was given for those with 40% wheat bran. Based on PCA results positive correlations were found between overall desirability and crispiness, porosity, taste, colour and expansion. Negative correlations between desirability and hardness and density of extrudates were observed. The additives and their level also had an effect on changes in viscosity of aqueous suspensions measured using RVA. However, no correlation was found between quality features of extrudates and values of attributes measured in the analysis of viscosity. Conclusion. In the production of corn extruded snacks an addition of oat, wheat and rye bran may be applied up to 20%. Such products have adequate sensory and dietary quality. The Critical Paste Test (Whalen et al., 1996) is not applicable in the evaluation of suitability of the corn raw material with an addition of oat, wheat and rye bran to produce extrudates.
Nigeria Agricultural Journal, 2021
Result of microbial quality exhibited zero coliform and acceptable bacterial counts ranging from 0.9x10 to 2 1.2x10 cfu/g. Proximate composition of RTE snacks displayed low moisture content (10%), protein (14%), fat (6%), ash (3%), fibre (4%), carbohydrate (66 %) and total energy (391 %). The outcome of this study displayed African yam bean, pearl millet and tigernut flours complementing each other when blended in the right proportions, thereby, producing nutrient-dense breakfast snack rich in physic-chemical properties, low microbial counts and minimal anti-nutritional factors.
Development of Extruded Maize-Soy-Apple Pomace Snacks Food
journal of agricultural Engineering, 2018
Response surface methodology (RSM) using a D-optimal mixture design was employed for optimisation of formulation for production of a maize-soy-apple pomace based extruded snack. Effects of ingredients levels as maize (50–70%), defatted soy flour (10–30%) and apple pomace (10–30%) on the physical properties like bulk density, expansion ratio, colour, water absorption index and water solubility index, sensory and specific mechanical energy of snacks were investigated. Significant regression equations that explained the effects of different percentages of maize, soy and apple pomace on all response variables were determined. The coefficients of determination, R2, of all response variables were higher than 0.90. Adequate precision for developed model of all responses was higher than 9.0, and Corresponding CV was less than 1.9 per cent. Based on the given criteria for optimisation, the basic formulation for production of maize-soy-apple pomace extruded snack with desired sensory quality was obtained by incorporating with 70.0% maize, 14.57% soy and 15.43% apple pomace.
Journal of food science and technology, 2017
PR 106 and SML 668 cultivars of rice and mung bean respectively, were studied for their potential to serve as a nutritious snack with improved protein quality and quantity. The effect of extrusion conditions, including feed moisture content (14-18%), screw speed (400-550 rpm) and barrel temperature (130-170°C) on the physicochemical properties (bulk density, water absorption index (WAI), water solubility index (WSI) and hardness) was investigated. The replacement of rice flour at 30% level with mung bean flour for making extruded snacks was evaluated. Pasting temperature increased (84-93 °C) while peak viscosity (2768-408 cP), hold viscosity (2018-369 cP), breakdown (750-39 cP), setback (2697-622 cP) and final viscosity (4715-991 cP) decreased with increasing mung bean flour addition. Increasing feed moisture lowered the specific mechanical energy (SME), WAI and WSI of extrudates whereas increased bulk density and hardness. Higher screw speed had linear positive effect on SME of ext...
Development of functional extruded snacks using corn and apple blends
The Pharma Innovation Journal, 2017
There is increasing concern about the consumption of snacks and its long term implications on health. This study considered whether the incorporation of apple powder into corn based extruded snacks could improve the nutritional value of extruded snacks. To produce nutritionally rich and organoleptically acceptable snacks, it is necessary to understand the changes that occur in physical properties of snacks during extrusion processing. In present study, effect of composition, feed moisture, screw speed and barrel temperature on physical characteristics of corn -based apple incorporated snacks was investigated to optimize the blending levels of corn flour and apple powder for the production of extruded breakfast snacks. Co-rotating twin screw extruder was used for the production of corn based apple incorporated extrudates. Response surface methodology (RSM) at varying apple powder concentration ( 0-40%), feed moisture (12.5-22.5%), temperature (110-190 °C) and screw speed ( 150-550rpm...
Changes in physical properties of extruded sour cassava starch and quinoa flour blend snacks
Food Science and Technology, 2012
Given the broad acceptance of sour cassava starch biscuits in Brazil and the nutritional quality of quinoa flour, this study aimed to evaluate the effect of extrusion temperature, screw speed, moisture, and amount of quinoa flour on the physical properties of puffed snacks. Extrusion process was carried out using a single-screw extruder in a factorial central composite design with four factors. Effects of moisture and amount of quinoa flour on the expansion index and specific volume of snacks were observed. There was a pronounced increase in water solubility index of blends with the extrusion process with significant effects of all process parameters on the WSI. Higher water absorption index (WAI) was observed under high temperature, low moisture, and lower quinoa flour amount. Temperature and amount of quinoa flour influenced the color of the snacks. A positive quadratic effect of quinoa flour on hardness of products was observed. Blends of sour cassava starch and quinoa flour have...