MODELLING OF EXTRUSION PROCESS FOR EVALUATION OF SPELT WHOLEGRAIN SNACK EXPANSION
Keywords:
extrusion, snack, influence, Yoon’s model, expansion
Abstract
The effect of extrusion parameters, including feed rate (15–25 kg/h), screw speed (250–750 rpm) and feed moisture (15–25%) on expansion index of spelt wholegrain snack products was investigated. Wholegrain spelt flour was extruded using co-rotating twin-screw extruder (Bühler BTSK 30/28D, 7 sections, length/diameter ratio = 28:1, Bühler, Uzwil, Switzerland). The obtained data demonstrate that increased feed moisture leads to a decrease in the expansion of extrudates. An increase in screw speed resulted in lower viscosity of dough showing a higher elasticity, which have resulted in the higher expansion index. The highest expansion index (1.93) was achieved at the following operating conditions: screw speed (750 rpm), feed moisture (20%) and feed rate (20kg/h). The Yoon’s model has shown that screw speed has the greatest positive influence on the expansion index (approximately 60%). It is followed by negative influence of feed moisture, while the feed rate has an insignificant influence on the expansion index.
References
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Panmanabhan, M., Bhattachayrya, M. (1989). Extrudate expansion during extrusion cooking of foods. Cereal Food World, 34, 945–949.
Riaz M. N. (2000). Extruders in Food Applications, CRC Press, Taylor & Francis Group, Boca Raton, Filadelfia.
Ryu, G.H., Ng, P.K.W. (2001). Effects of selected process parameters on expansion and mechanical properties of wheat flour and whole cornmeal extrudates. Starch, 53, 147–154.
Singh, B., Sekhon, K.S., Singh ,N. (2007). Effects of moisture, temperature and level of pea grits on extrusion behaviour and product characteristics of rice. Food Chemistry, 100, 198–202.
Singha, P., Muthukumarappan, K. (2017). Effects of processing conditions on the system parameters during single screw extrusion of blend containing apple pomace. Journal of Food Process Engineering, 40.
Yoon, Y., Swales, G., & Margavio, T.M. (1993). A Comparison of Discriminant Analysis versus Artificial Neural Networks. Journal of thr Operational Research Society, 44, 51–60.
Zieliński, H., Ceglińska, A., Michalska, A. (2008). Bioactive compounds in spelt bread. European Food Research and Technology, 226 (3), 537-544.
Alvarez-Martinez, L., Kondury, K. P., Harper, J. M. (1988). A general model for expansion of extruded products. Journal of Food Science, 53, 609–615.
Bisharat, G. I., Oikonomopoulou, V. P., Panagiotou, N. M., Krokida, M. K., & Maroulis, Z. B. (2013). Effect of extrusion conditions on the structural properties of corn extrudates enriched with dehydrated vegetables. Food Research International, 53(1), 1–14.
Borah, A., Mahanta, C. L., Kalita, D. (2015). Quality attributes of extruded breakfast cereal from low amylose rice and seeded banana (Musa Balbisiana, ABB). Journal of Food Research and Technology, 3(1), 23-33.
Chakraborty; S.K., Singh; D.S., Kumbhar; B.K., Chakraborty; S. (2011). Millet–legume blended extrudates characteristics and process optimization using RSM. Food and Bioproducts Processing, 89, 492-499.
Chávez-Jáuregui; R.N., Silva; M.E.M.P., Arěas; J.A.G. (2000). Extrusion Cooking Process for Amaranth (Amaranthus caudatus L.). Journal of Food Science, 65, 1009–1015.
Diaz, J. M. R., Sundarrajan, L., Kariluoto, S., Lampi, A.-M., Tenitz; S., Jouppila; K. (2015). Effect of extrusion cooking on physical properties and chemical composition of corn-based snacks containing amaranth and quinoa: application of partial least squares regression. Journal of Food Process Engineering, 40, 1-15.
Diaz; J.M.R., Kirjoranta; S., Tenitz; S., Penttilä; P.A., Serimaa; R., Lampi; A.-M., Jouppila; K. (2013). Use of amaranth, quinoa and kañiwa in extruded corn-based snacks. Journal of Cereal Science, 58, 59-67.
Ding; Q.B., Ainsworth; P., Plunkett; A., Tucker; G., Marson; H. (2006). The effect of extrusion conditions on the functional and physical properties of wheat-based expanded snacks. Journal of Food Engineering, 73, 142–148.
Ding; Q.B., Ainsworth; P., Tucker; G., Marson; H. (2005). The effect of extrusion conditions on the physicochemical properties and sensory characteristics of rice-based expanded snacks. Journal of Food Engineering, 66, 283–289.
Filli; K.B., Nkama; I., Jideani; V.A., Abubakar; U.M. (2012). The Effect of Extrusion Conditions on the Physicochemical Properties and Sensory Characteristics of Millet – Cowpea Based Fura. European Journal of Food Research & Review, 2 (1), 1-23.
Fletcher; S.I., Richmond; P., Smith; A.C. (1985). An experimental study of twin-screw extrusion cooking of maize grits. Journal of Food Engineering, 4, 291–312.
Garber; B.W., Hsieh; F., Huff; H.E. (1997). Influence of particle size on the twin-screw extrusion of corn meal. Cereal Chemistry, 74, 656–661.
Gulati;P., Weier, S. A., Santra, D., Subbiah; J., Rose; D. (2016). Effects of feed moisture and extruder screw speed and temperature on physical characteristics and antioxidant activity of extruded proso millet (Panicum miliaceum) flour. International Journal of Food Science and Technology, 51, 114–122.
Hagenimana; A., Ding; X.L., Fang; T. (2006). Evaluation of rice flour modified by extrusion cooking. Journal of Cereal Science, 43, 38-46.
Harmann; D.V., Harper; J.M. (1973). Effect of extruder geometry on torque and flow. American Society of Agricultural Engineering, 16, 1175–1178.
Kim, E., Corrigan, V., Hedderley, D., Motoi, L., Wilson, A., Morgenstern, M. (2009). Predicting the sensory texture of cereal snack bars using instrumental measurements. Journal of Texture Studies, 40, 457 – 481.
Kojić, J., Ilić, N., Kojić, P., Pezo, L., Banjac, V., Krulj, J., Bodroža-Solarov, M. Multiobjective process optimization for betaine enriched spelt flour based extrudates. Journal of Food Process Engineering, 2019, 42 (1).
Krulj, J., Markov, S., Bočarov Stančić, A., Pezo; L., Kojić; J., Ćurčić; N., Janić-Hajnal, E., Bodroža Solarov, M. (2019). The effect of storage temperature and water activity on aflatoxin B1 accumulation in hull less and hulled spelt grains. Journal of the Science of Food and Agriculture, 99, 3703–3710.
Kumar, R., Xavier, K. A. M., Lekshmi, M., Balange, A., Gudipati, V. (2018). Fortification of extruded snacks with chitosan: Effects on techno functional and sensory quality. Carbohydrate Polymers, 194, 267–273.
Lazou, A., Krokida, M. (2010). Structural and textural characterization of corn–lentil extruded snacks. Journal of Food Engineering, 100 (3), 392-408.
Lohani, U.C., Muthukumarappan, K. (2017). Process optimization for antioxidant enriched sorghum flour and apple pomace based extrudates using liquid CO2 assisted extrusion. LWT - Food Science and Technology, 86, 544–54.
Özer, E. A., Ibanoǧlu, Ş., Ainsworth, P., Yaǧmur, C. (2004). Expansion characteristics of a nutritious extruded snack food using response surface methodology. European Food Research and Technology, 218(5), 474–479.
Panmanabhan, M., Bhattachayrya, M. (1989). Extrudate expansion during extrusion cooking of foods. Cereal Food World, 34, 945–949.
Riaz M. N. (2000). Extruders in Food Applications, CRC Press, Taylor & Francis Group, Boca Raton, Filadelfia.
Ryu, G.H., Ng, P.K.W. (2001). Effects of selected process parameters on expansion and mechanical properties of wheat flour and whole cornmeal extrudates. Starch, 53, 147–154.
Singh, B., Sekhon, K.S., Singh ,N. (2007). Effects of moisture, temperature and level of pea grits on extrusion behaviour and product characteristics of rice. Food Chemistry, 100, 198–202.
Singha, P., Muthukumarappan, K. (2017). Effects of processing conditions on the system parameters during single screw extrusion of blend containing apple pomace. Journal of Food Process Engineering, 40.
Yoon, Y., Swales, G., & Margavio, T.M. (1993). A Comparison of Discriminant Analysis versus Artificial Neural Networks. Journal of thr Operational Research Society, 44, 51–60.
Zieliński, H., Ceglińska, A., Michalska, A. (2008). Bioactive compounds in spelt bread. European Food Research and Technology, 226 (3), 537-544.
Published
2021/05/21
Section
Papers