• Corpus ID: 99496166

Influence of wheat bran addition and of thermoplastic extrusión process parameters on physical properties of corn-based expanded extruded snacks

  title={Influence of wheat bran addition and of thermoplastic extrusi{\'o}n process parameters on physical properties of corn-based expanded extruded snacks},
  author={Reinaldo Eduardo Ferreira and Yoon Kil Chang and Caroline Joy Steel},
  journal={Alimentos e Nutriç{\~a}o},
Corn-based expanded extruded snacks containing wheat bran as dietary fi ber source were evaluated with respect to instrumental hardness, expansion index and color (L* - lightness). Internal cell structure was observed through Scanning Electron Microscopy (SEM). Snacks were produced following a 23 complete factorial design, in a single screw extruder (model GNF 1014/2, BRABENDER, Germany). The three independent variables studied were: moisture (from 16.3 to 29.7%); temperature of the 2nd and 3rd… 
Extruded snacks from whole wheat supplemented with textured soy flour: Effect on instrumental and sensory textural characteristics.
The effect of adding textured soy flour and whole wheat flour to refined wheat flour in the production of extruded snacks and expanded with hot air was evaluated and showed that the level of substitution of WWF had a significant effect on the hardness perceived by the panelist during sensory evaluation.
Physical and Sensory Properties of High Added Value Rice Extrudates
Rice extrudates enriched with freeze dried carrot powder were produced using a twin screw extruder, operated at various conditions of screw speed (150–250 rpm) and temperature (140–180 °C). Different
Production of high quality expanded corn extrudates containing sesame seed using response surface methodology
Sesame seed, which possess exceptional nutritional and antioxidant properties, was incorporated into corn expanded extrudates to improve their nutritional quality. Expanded corn extrudates with 0, 15
Thermal, textural, and physicochemical analysis of corn extrudates enriched with broccoli or olive paste
The growing consumers’ demand for healthier snacks is of high importance and is driving research and industry towards developing novel ready to-eat expanded products. Thus, it would be interesting to
‘The effect of inulin addition on structural and textural properties of extruded products under several extrusion conditions’
There is a significant effect of extrusion temperature, screw speed, feed moisture content and inulin concentration on the final properties of the extrudates, both density and maximum stress increased when moisture content increased, while they decreased when extrusions temperature and screw speed increased.
Third generation snacks manufactured from orange by-products: physicochemical and nutritional characterization
A mixture of orange vesicle flour, commercial nixtamalized corn flour and potato starch was extruded using a Brabender Laboratory single screw extruder (2:1 L/D). The resulting pellets were expanded


Corn Bran as a Fibre Source in Expanded Snacks
Abstract The potential use of corn bran as a component for manufacturing snacks through thermoplastic extrusion was investigated. Corn bran (180, 250 and 320 g/kg) was blended with corn meal
Effect of process conditions on the physical and sensory properties of extruded oat-corn puff
ABSTRACT: The effect of processing variables, including screw speed (200,300, and 400 rpm), moisture content (18, 19.5, and 21%), and four different percentages (55,70,85, and 100%) of oat flour, on
Optimization of Extrusion Cooking Process for Chickpea (Cicer arietinum, L.) Defatted Flour by Response Surface Methodology
Response surface methodology was employed to optimize the production of a snack food from chickpea. The independent variables, process temperature (123–137°C) and feed moisture (13–27% d.s.b.) were
Texture and Microstructure of Cassava (Manihot esculenta Crantz) Flour Extrudate
Cassava flour (Manihot esculenta Crantz) was texturized by single-screw extrusion processing. Relationships between texture and micro-structure as a function of extrusion variables were examined. The
Development of extruded snacks using jatobá (Hymenaea stigonocarpaMart) flour and cassava starch blends
The use of the jatoba trees (Hymenaea stigonocarpa Mart) by the timber industry poses an ecological problem in Brazil. The objective of this research was to investigate the use of jatoba flour for