Texture profile and correlation between sensory and instrumental analyses on extruded snacks

Instrumental texture analysis on extruded snacks is widely applied, however there is no scientific consensus about the test and probe types that can be correlated with the sensory texture of snacks. Eleven commercial extruded snacks of different shapes were evaluated instrumentally using different probes and sensorially through descriptive analysis. The snack texture was described using the attributes of hardness, crispness, adhesiveness, fracturability and chewiness. Cylindrical snacks were described through crispness and fracturability, pelleted and shell-shaped snacks by chewiness and ring-shaped snacks by adhesiveness and hardness. Hardness and adhesiveness were correlated with a Warner-Bratzler test using a V shape probe (r = 0.718 and r = 0.763, respectively), while fracturability and chewiness were correlated with a Warner-Bratzler test using a guillotine (r = 0.776 and r = 0.662, respectively). The fairly strong good correlations enable application of these instrumental tests as an indication of the sensory texture of extruded snacks. © 2013 Elsevier Ltd. All rights reserved.

Effects of processing on physical properties of extruded snacks with blends of sour cassava starch and flaxseed flour

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%.

Cassava and turmeric flour blends as new raw materials to extruded snacks

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.

Changes in physical properties of extruded sour cassava starch and quinoa flour blend snacks

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Propriedades físicas de snacks de farinha de folhas de mandioca

The food industry is continually growing with new products becoming available every year. Extrusion combines a number of unit operations in one energy efficient rapid continuous process and can be used to produce a wide variety of snacks foods. The objective of this study was to evaluate the effect of extrusion temperature, screw speed, and amount of cassava leaf flour mixed with cassava starch on the physical properties of extruded snacks processed using a single screw extruder. A central composite rotational design, including three factors with 20 treatments, was used in the experimental design. Dependent variables included the expansion index, specific volume, color, water absorption index, and water solubility index. Among the parameters examined, the amount of cassava leaf flour and extrusion temperature showed significant effects on extruded snack characteristics. Mixtures containing 10% of cassava leaf flour extruded at 100 degrees C and 255 rpm shows favorable levels of expansion, color, water absorption index, and water solubility index.

Composição nutricional e perfil de ácidos graxos de batatas chips e sanacks extrusados

Pós-graduação em Engenharia e Ciência de Alimentos - IBILCE

Produção de snacks funcionais à base de farinha de soja e polvilho azedo

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Desenvolvimento de snacks extrusados a partir de misturas de farinha de soja, fécula e farelo de mandioca

Neste trabalho, objetivou-se avaliar o efeito das condições de extrusão sobre as propriedades físicas de produtos extrusados. Foi utilizado o delineamento central composto rotacional com quatro variáveis independentes (2(4)) e a metodologia de superfície de resposta para avaliar os resultados de índice de expansão, volume específico, índice de absorção de água, índice de solubilidade em água e cor, de acordo com as variações de temperatura de extrusão, rotação da rosca, porcentagem de farelo de mandioca e porcentagem de farinha de soja. Os resultados indicam que é possível produzir novos produtos extrusados com boas propriedades físicas a partir de misturas de farinha de soja, fécula e farelo de mandioca.

Performance and ruminal morphologic characteristics of Saanen kids fed ground, pelleted or extruded total ration

The aim of the present study was to determine feed intake and average weight gain and to evaluate the ruminal morphologic characteristics of Saanen kids slaughtered at 30, 45 and 60 days of age, according to a completely randomized design. Thirty-six non-castrated male Saanen kids were fed ground total ration, pelleted total ration, or extruded total ration. Feed intake and refusals were controlled daily and the animals were weighed at birth and then once a week. Newborn kids received a milk replacer and were weaned at 45 days. Immediately after slaughter, the animals were eviscerated, the entire digestive apparatus was removed from the carcass. The reticulo-rumen was separated, emptied, washed and weighed. Samples were collected from the dorsal sac, pillar area and ventral sac of the rumen, fixed for about 24h in Bouin's solution, dehydrated, embedded in Histosec and cut into 5 mu m sections. Results showed that dry matter intake (DMI) at weaning and post-weaning and weight gain were higher (P < 0.05) in animals that received the pelleted total ration. The weight of the reticulo-rumen accompanied body development and was heavier in these animals. Histologically, after weaning ruminal papillae were more developed in animals that received pelleted total ration. Length of papillae increased with increase of age. The ratio of papillary height to papillary width increased with age in the ventral sac and until weaning (P > 0.05). We conclude that the pelleting process of the total ration favored increased intake, with a 46.7% increase in weight gain and increase in rumen weight and papillae length, suggesting that best results are obtained with this processing. In general, no difference was observed between the results obtained with extruded and ground total ration, although animals fed extruded total ration showed an increase in rumen weight and papillae width. (c) 2004 Elsevier B.V All rights reserved.

Significance of extruded nuclear chromatin (regional nuclear shape malformation) in human spermatozoa: implications for ICSI

The aim of this study was to determine the extent of DNA fragmentation and the presence of denatured single-strand or normal double-strand DNA in spermatozoa with extruded nuclear chromatin (ENC) selected by high magnification. Fresh semen samples from 55 patients were prepared by discontinuous isolate concentration gradient. Spermatozoa with normal nucleus (NN) and ENC were selected at 8400x magnification and placed on different slides. DNA fragmentation was determined by TUNEL assay. Denatured and double-stranded DNA was identified by the acridine orange fluorescence method. DNA fragmentation was not significantly different (p = 0.86) between spermatozoa with ENC (19.6%) and those with NN (20%). However, the percentage of spermatozoa with detectable denatured-stranded DNA in the ENC spermatozoon group (59.1%) was significantly higher (p < 0.0001) than in the NN group (44.9%). The high level of denatured DNA in spermatozoa with ENC suggests premature decondensation and disaggregation of sperm chromatin fibres. The results show an association between ENC and DNA damage in spermatozoa, and support the routine morphological selection and injection of motile spermatozoa at high-magnification intracytoplasmic sperm injection.

Nutrient Digestibility of Cereal Grain Products and By-products in Extruded Diets for Nile Tilapia

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Apparent nutrient digestibility and mineral availability of protein-rich ingredients in extruded diets for Nile tilapia

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Parâmetros de extrusão na produção de snacks de farinha de mandioca enriquecidos com caseína

This study aimed to evaluate the effects of operational conditions of the extrusion process (temperature, moisture and protein content) in production of cassava snacks added of casein, aiming to provide information to the cassava processing industry. The cassava flour and casein were characterized as their chemical components and color. The experimental design followed the central composite rotational design with three factors. The obtained products were characterized as for rate of expansion, specific volume, color and hardness. Data analyses showed that the lower moisture, protein and temperature conditions provided desired expanded products with light color attributes, high expansion and low hardness.

Sensory acceptability of raw and extruded bovine rumen protein in processed meat products

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Extruded vesicles of dioctadecyldimethylammonium bromide and chloride investigated by light scattering and cryogenic transmission electron microscopy

Combined dynamic and static light scattering (DLS, SLS) and cryogenic transmission electron microscopy (cryo-TEM) were used to investigate extruded cationic vesicles of dioctadecyldimethylammonium chloride and bromide (DODAX, X being Cl- or Br-). In salt-free dispersions the mean hydrodynamic diameter, D-h, and the weight average molecular weight, M-w, are larger for DODAB than for DODAC vesicles, and both D-h and M-w increase with the diameter (phi) of the extrusion filter. NaCl (NaBr) decreases (increases) the DODAB (DODAC) vesicle size, reflecting the general trend of DODAB to assemble as larger vesicles than DODAC. The polydispersity index is lower than 0.25, indicating the dispersions are rather polydisperse. Cryo-TEM micrographs show that the smaller vesicles are spherical while the larger ones are oblong or faceted, and the vesicle samples are fairly polydisperse in size and morphology. They also indicate that the vesicle size increases with phi and DODAB assembles as larger vesicles than DODAC. Lens-shaped vesicles were observed in the extruded preparations. Both light scattering and cryo-TEM indicate that the vesicle size is larger or smaller than phi when phi is smaller or larger than the optimal phi* approximate to 200 nm. (C) 2008 Elsevier B.V. All rights reserved.