Journal ArticleDOI
Twin-Screw Extrusion Modification of a Corn Fiber and Corn Starch Extruded Blend
TLDR
In this paper, surface response modeling was used to characterize the effect of extrusion processing on the functional properties of corn fiber/corn starch formulations, and X-ray diffraction profiles indicated that extrusion did not affect fiber crystallinity.Abstract:
Surface response modeling was used to characterize the effect of extrusion processing on the functional properties of corn fiber/corn starch formulations. Process parameters evaluated included screw speed (200-500 rpm), temperature (90-150°C) and pH (3-11). Generally, the water holding capacity of starch increased with increasing extrusion temperature while the water holding capacity of the fiber decreased with increasing extrusion temperature. The foam stability decreased, while the residual moisture increased, with an increase in fiber concentration. X-ray diffraction profiles indicated that extrusion did not affect fiber crystallinity. No significant changes in the ratio of soluble to insoluble fiber were found as a result of extrusion.read more
Citations
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Evaluation of snack foods from barley-tomato pomace blends by extrusion processing
TL;DR: In this article, a co-rotating twin-screw extruder was used to extrude barley flour and tomato pomace in order to investigate the effect of these variables on system parameters (SME, die melt temperature and die pressure) and product responses.
Journal ArticleDOI
Effects of soy fiber, salt, sugar and screw speed on physical properties and microstructure of corn meal extrudate
TL;DR: In this article, the physical properties and microstructure of corn meal extruded with soy fiber, salt, and sugar were studied using an intermeshing and co-rotating twin-screw extruder.
Journal ArticleDOI
Twin-screw extrusion of rice flour without a die: Effect of barrel temperature and screw speed on extrusion and extrudate characteristics
TL;DR: In this paper, a rice flour with 14% moisture content was extruded at different barrel temperatures (80-120 °C) and screw speeds (200-400 rpm) through a twinscrew extruder without a die.
Journal ArticleDOI
White grape pomace as a source of dietary fibre and polyphenols and its effect on physical and nutraceutical characteristics of wheat biscuits.
TL;DR: WGP might be utilised for the novel formulation of biscuits as an alternative source of dietary fibre and phenols and showed that WGP addition greatly enhanced the antioxidant properties of biscuits.
Journal ArticleDOI
Utilisation of corn (Zea mays) bran and corn fiber in the production of food components.
TL;DR: This review focuses on current and prospective research surrounding the utilization of corn fiber and corn bran in the production of potentially higher-value food components.
References
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Journal ArticleDOI
Rapid enzymatic assay of insoluble and soluble dietary fiber.
Journal ArticleDOI
A Physicochemical Model for Extrusion of Corn Starch
M. H. Gomez,J.M. Aguilera +1 more
TL;DR: In this paper, a model system based on the combination of raw, gelatinized and dextrinized starch was used to represent the physicochemical properties of the extrudates.
Journal ArticleDOI
The effects of extrusion cooking on nutritional value — A literature review☆
I. Björck,N.-G. Asp +1 more
TL;DR: A review of the literature on extrusion cooking is presented in this article, where the type of extruder is specified and when relevant and known, the process conditions are described. But, the authors do not specify the extrusion process conditions.
Journal Article
Extrusion cooking and dietary fiber. Effect on dietary fiber content and on degradation in the rat intestinal tract
Patent
Modification of bran by extrusion
TL;DR: In this paper, a process for the modification of bran comprising forming a bran and water feed has been described and extruding the feed in a counter-rotating twin screw extruder under high temperature and high shear conditions.