Palatability and glucose, insulin and satiety responses of chickpea flour and extruded chickpea flour bread eaten as part of a breakfast

Objective: To determine the effect of adding chickpea flour or extruded chickpea flour to white bread on palatability and postprandial glycaemia, insulinaemia and satiety.

Design: A randomised, single-blind, cross-over study of four 50 g available carbohydrate breakfasts.

Setting: School of Exercise and Nutrition Sciences, Deakin University.

Subjects: In all, 12 healthy subjects were recruited through posted notices. Totally, 11 (nine male, two female) completed the study (meanplusminuss.e.m.; age 32±2 y; body mass index, 24.7±0.8 kg/m²).

Intervention: After overnight fasting, subjects consumed a control (white) bread (WB) breakfast twice, a chickpea bread (CHB) breakfast once and an extruded chickpea bread (EXB) breakfast once. Palatability and postprandial blood glucose, insulin and satiety responses were determined. Following this, food intakes from an ad libitum buffet and for the remainder of the day were assessed.

Results: A trend towards a lower incremental area under the curve (IAUC) of glucose for the CHB breakfast compared to the WB breakfast was observed (P=0.087). The IAUC of insulin and insulinaemic index (II) of the CHB breakfast were higher (P<0.05) than for the WB breakfast. No differences in glycaemic index (GI), satiety response, food intake or palatability were observed.

Conclusions: CHB and EXB demonstrated acceptable palatability. CHB demonstrated some hypoglycaemic effect compared to WB, but neither CHB nor EXB demonstrated effects on satiety or food intake. The hyperinsulinaemic effect of CHB observed in this study requires further investigation.

Equal channel angular pressing of metal matrix composites: effect on particle distribution and fracture toughness

An Al6061-20%Al₂O₃ powder metallurgy (PM) metal matrix composite (MMC) with a strongly clustered particle distribution is subjected to equal channel angular pressing (ECAP) at a temperature of 370 °C. The evolution of the homogeneity of the particle distribution in the material during ECAP is investigated by the quadrat method. The model proposed by Tan and Zhang [Mater Sci Eng 1998;244:80] for estimating the critical particle size which is required for a homogeneous particle distribution in PM MMCs is extended to the case of a combination of extrusion and ECAP. The applicability of the model to predict a homogeneity of the particle distribution after extrusion and ECAP is discussed. It is shown that ECAP leads to an increase of the  uniformity of the particle distribution and the fracture toughness.

Superplasticity and cavitation of recycled AZ31 magnesium alloy fabricated by solid recycling process

Superplastic behaviour of Mg-alloy AZ31 was investigated to clarify the possibility of its use for superplastic forming (SPF) and to accurately evaluate material characteristics under a biaxial stress by utilizing a multi-dome test. The material characteristics were evaluated under three different superplastic temperatures , 643, 673, and 703 K in order to determine the most suitable superplastic temperature. Finite Element Method (FEM) simulation of rectangular pan forming was carried out to predict the formability of the material into a complex shape. The superplastic material properties are used for the simulation of a rectangular pan. Finally, the simulation results are compared with the experimental results to determine the accuracy of the superplastic material characteristics. The experimental results revealed that the m values are greater than 0.3 under the three superplastic temperatures, which is indicative of superplasticity. The optimum superplastic temperature is 673 K, at which a maximum m value and no grain growth were observed. The results of the FEM simulation revealed that certain localized thinning occurred at the die entrance of the deformed rectangular pan due to the insufficient ductility of the material. The simulation results also showed that the optimum superplastic temperature of AZ31 is 673 K.

Characterization of superfine wool powder/poly(propylene) blend film

Superfine wool powder was blended and extruded with poly(propylene) (PP) to produce blend pellets, and the extruded pellets were hot-pressed into a blend film. SEM photographs show that the powder could be uniformly incorporated with PP after extrusion. FT-IR spectra shows that no substantial changes occurred in the chemical structure of both PP and wool powder in the blend film. X-Ray diffraction analysis indicates that crystallinity of the blend film was much higher than that of the wool powder and little lower than that of PP. TG-tested results indicate that the thermal stability of the blend film declined with an increase in the powder content. Endothermic peaks of the wool powder in the blend film become more obvious as the powder content increases. Mechanical properties decline greatly with an increase in the wool powder content in the blend film.

Impact of ripening stages of banana flour on the quality of extruded products

The study investigated the physical, nutritional and sensory properties of different ripening stages of banana during extrusion processing in combination with rice flour to develop quality snack products. Dehydrated banana flours at ripening stages 4, 5 and 6 (peel colour) were mixed separately at 40% banana to 60% rice flour levels. The mixtures were extruded through a twin-screw extruder at 120 °C barrel temperature, 220 and 260 r.p.m, screw speed and 12% feed moisture. Increase in ripeness indicated negative effect on expansion and water absorption capacity while increasing the water solubility index and moisture retention (wet basis) of the products. Protein and mineral (except for zinc and copper) content of the products were significantly different (P < 0.05) from 4 to 6 of the ripening stages. Most of the essential amino acids in the extruded products increased significantly (P < 0.05) at the ripening stage of 6. All the products were within the acceptable range in the 9-point Hedonic scale showing the best texture and flavour scores for stage 4 and 6, respectively. The extruded products show potential as snack products because of their nutritional quality and sensory acceptability.

Effect of solidification grain refinement on the development of wrought Mg alloys

A recent trial investigated the effect of solidification grain refinement of billet on the grain refinement and properties of alloy ZM20. It was found that even at levels of 0.4Mn, significant grain refinement could be obtained when 0.7Zr was added. At 0.2Mn grain sizes as low as 60μm were
obtained. Billets of Mg-2Zn-0.2Mn with four different grain sizes, due to different Zr and cooling rates were then cast via vertical direct chill casting and extruded conventionally. Benefits of grain refinement of the billet on extrusion were found to be a slight increase in the size of the operating
window, and a reduction of the grain size in the extrudate. However, the effect of the reduction in extrudate grain size due to refinement of the billet was small compared with the amount of grain refinement obtained due to recrystallisation on extrusion.

High technology nanocomposite fibres: Development of melt spun semi-aromatic polyamide nanocomposite fibres

Novel polyamide nanocomposite fibres have been produced by compounding semi aromatic Poly (m-xylene adipamide) (MXD6) and organophilic Montmorillonite (MMT). Partially orientated fibres (POF) of MXD6 nanocomposite were obtained by melt spinning on a multifilament fibre extrusion system at three different speeds. The effect of the drawing velocity
on the mechanical properties of the filaments has been determined. Tensile measurements indicated that the introduction of the nanoparticies by melt intercalation improves the tenacity and toughness of the resulting polyamide fibres. The microstructure of the nanocomposites was examined by X-ray diffraction and Transmission Electron Microscope (TEM) and shown to
be an exfoliated disordered structure. The thermal stability of MXD6 nanocomposites was analysed by thermo gravimetric analysis (TGA) suggesting stabilisation of the clay and the polymer systems above 450°C.

Novel nanocomposite fibres for technical textile applications : synthesis and characterisation of poly(m-xylene adipamide) montmorillonite nanocomposites

Technical textiles, based on advanced polymeric materials, are an important segment of the synthetic textile market. This area has seen considerable growth in recent times, now accounting for almost 25% of all manufactured synthetic fibres, and has driven the recent development of a range of specialist high performance polymer fibres that are stronger, lighter or have improved heat and fire resistance. However, the increasing size of the market has highlighted the need for materials that have improved performance whilst maintaining low manufacturing costs. These factors have resulted in a change in how new specialty fibres are developed and the emphasis in this field is now on the upgrading or improving of the properties of commodity (conventional) fibres by modifying their properties to suit specific applications.

This paper will describe our work on preparing novel polymer nanocomposite fibres by the addition of clay nanoparticles during melt extrusion. The effect of the nanoparticles on the processing of the fibres and the result on the physical morphology and mechanical properties will be described.

Slip during tension testing of Mg-3A1-1Zn sheet

The activation of slip and twinning deformation modes in Mg-3Al-1Zn alloy was investigated by means of both in-situ and ex-situ methods at ambient temperature using electron back scattering diffraction (EBSD). The results confirm the importance of non-basal slip and c-axis compression double twinning. During tensile deformation of rolled sheet, 63% of the observed slip traces were ascribed to prismatic slip, 33% to basal slip and 4% to <c+a> slip. Prismatic slip was frequently observed in grain interiors. The density of twinning was quantified in samples tested along transverse, extrusion and rolling directions at failure. The values in the range of 0.02-0.18 twins per square micron were found depending on sample orientation. The results show the effect of twinning on failure.

Functional extruded snack products based on chickpea (Cicer arietinum L.) and fenugreek (Trigonella foenum-graecum) flours

Background – Chickpea and fenugreek are both legumes that confer several nutritional and functional virtues, especially to diabetes and associated metabolic syndrome conditions. They are high in protein and fibre, low in fat and prove to be low glycaemic. They also provide a gluten-free alternative to those suffering from celiac disease. Though these seeds are locally available, hardly any products appear on the supermarket shelves.
Objectives – The aim was to utilise the health and nutritional benefits of chickpea and fenugreek and develop acceptable snack products by extrusion technology.
Design – Preliminary trials were conducted with different proportions of rice and chickpea at a range of extruder conditions to optimise the raw material and processing conditions. Studies were then conducted at optimum processing conditions using a 7:3 chickpea and rice combination replacing with 2% fenugreek or 5, 10, 15 and 20% FenuLifeÒ (deodorized fenugreek powder). Products were evaluated for their physical (expansion, crunchiness and colour) and sensory ( texture, colour, flavour and overall acceptability) characteristics in order to identify their suitability as snack products.
Outcomes – Addition of chickpea up to 70% with rice showed increased expansion and stable product characteristics. Addition of fenugreek and FenuLifeÒ, indicated slight reduction in product expansion (radial) and crunchiness. However, the product made with 20% FenuLifeÒ had significant changes in expansion, crunchiness and colour values. The median scores of sensory evaluation indicated that all products were within the acceptable range. Inclusion of fenugreek showed lower ratings for flavour due to the strong bitter taste of fenugreek. There were no significant differences between products containing FenuLifeÒ (5-15%) in their colour, flavour, texture and overall quality.
Conclusion – This study demonstrates an opportunity for using chickpea and fenugreek in functional product development. Fenugreek in the form of deodorize powder (fenulifeÒ) could be incorporated up to 15% in a mixture of chickpea and rice to develop snack products of acceptable physical and sensory properties.

Effect of composition on the texture and deformation behaviour of wrought Mg alloys

The microstructure and mechanical response of three extruded magnesium alloys, Mg-3Al-1Zn (AZ31), Mg-1.5Mn (Ml) and Mg-lMn-0.4RE (ME10) are examined. The tensile yield strength of ME10 was nearly half that of AZ31 and Ml. The tensile elongations were 6%, 11% and 19% for Ml, AZ31 and ME10, respectively. This range of properties is large and is attributed to the unique extrusion texture produced in ME10, and the high density of fine particles in Ml.

The origin of "Rare Earth" texture development in extruded Mg-based alloys and its effect on tensile ductility

The extrusion behaviour, texture and tensile ductility of five binary Mg-based alloys have been examined and compared to pure Mg. The five alloying additions examined were Al, Sn, Ca, La and Gd. When these alloys are compared at equivalent grain size, the La- and Gd-containing alloys show the best ductilities. This has been attributed to a weaker extrusion texture. These two alloying additions, La and Gd, were found to also produce a new texture peak with View the MathML source parallel to the extrusion direction. This “rare earth texture” component was found to be suppressed at high extrusion temperatures. It is proposed that the View the MathML source texture component arises from oriented nucleation at shear bands.

Effect of microalloying with rare-earth elements on the texture of extruded magnesium-based alloys

A series of alloys have been produced with microalloying additions of rare-earth (RE) elements in the range of 0.1–0.4 wt.%. The alloys have been extruded to produce grain sizes of 23 ± 5 μm. The texture of the extruded alloys was measured, and it was found that the extrusion texture was weakened by the addition of RE elements. The samples with weakened extrusion textures exhibited an increase in the tensile elongation.

Investigation of deformation mechanisms involved in the plasticity of AZ31 Mg alloy: in situ neutron diffraction and EPSC modelling

In situ neutron diffraction and Elasto-Plastic Self-Consistent (EPSC) polycrystal modelling have been employed to investigate which deformation mechanisms are involved in the plasticity of extruded AZ31 Mg alloy during the tensile loading along the extrusion direction. On the basis of this study we were able to determine the relative activity of the slip and twinning deformation modes. By tuning the parameters of the EPSC model (i.e. the critical resolved shear strengths and hardening parameters), excellent agreement with the experimental data has been achieved. It is shown that the strain in the crystallographic ⟨c ⟩direction is accommodated mainly by ⟨c + a ⟩ dislocation slip on second-order pyramidal planes. The results further indicate that either slip of ⟨a ⟩dislocations occurs on {10.1} pyramidal planes or cross-slip from basal and prismatic planes takes place.