Extrusion of wheat semolina and cocoa shells Extrusion of wheat semolina and cocoa shells
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Abstract
Extrusion of wheat semolina and milled cocoa shells using a single screw extruder Brabender 20DN was carried out. Full factorial experiment 23 was used to investigate the effect of the quantity of cocoa shells, moisture of the material and temperature of the matrix on the density and expansion index of extrudates. Feed screw speed and screw speed were fixed at 30 and 200 rpm, respectively. Compression ratio of the screw was 4:1. Expansion index values range between 2.0 and 3.36 and a density between 0.099 and 0.223 g/cm3. The increase in moisture content and quantity of cocoa shells leads to a decrease expansion index, while density of extrudates an increase.
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References
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Zhu L., Shukri R., de Mesa-Stonestreet N., Alavi S., Dogan, H., Shi, Y. Mechanical and microstructural properties of soy protein-high amylase corn starch extrudates in relation to physicochemical changes of starch during extrusion. Journal of Food Engineering, 2010, 100(2): 232–238. https://doi.org/10.1016/j.jfoodeng.2010.04.004
Bisharat G., Oikonomopoulou V., Panagiotou N., Krokida M., Maroulis Z. Effect of extrusion conditions on the structural properties of corn extrudates enriched with dehydrated vegetables. Food Research International, 2013, 53(1): 1–14. https://doi.org/10.1016/j.foodres.2013.03.043
Chandrasecaran M. Valorization of Food Processing by-products. 2012, CRC Press: Boca Raton, FL, USA.
Ding Q., Ainsworth P., Plunkett A., Tucke G., Marson H. The effect of extrusion conditions on the functional and physical properties of wheat-based expanded snacks. Journal of Food Engineering, 2006, 73(2): 142-148. https://doi.org/10.1016/j.jfoodeng.2005.01.013
Fioresi F., Vieillard J., Bargougui R., Bouazzi N., Fotsing P.N., Woumfo E.D., Brun N., Mofaddel N., Le Derft F. Chemical modification of the cocoa shell surface using diazonium salts. Journal of Colloid and Interface Science, 2017, 494: 92-97. https://doi.org/10.1016/j.jcis.2017.01.20069
Hartati I. Hydrotropic extraction of Theobromine from cocoa bean shell. Momentum, 2010, 6(2): 17-20.
Jozinovic A., Subaric, D., Ackar, D., Babic, J., Klaric, I., Kopjar, M., Lendic, K. Influence of buckwheat and chestnut flour addition on properties of corn extrudates. Croatian Journal of Food Science and Technology, 2012, 4(1): 26-33. https://hrcak.srce.hr/84717
Jozinovic A., Subaric D., Ackar D., Milicevic B., Babic J., Jasic M., Valek Lendic, K. Food industry by-products as raw materials in functional foods production. Hrana u zdravlju i bolesti: znanstveno-strucni casopis za nutricionizam i dijetetiku, 2014, 3(1): 22-30https:/doi.org/10.3390/foods10050946
Jozinovic A., Subaric, D., Ackar, D., Babic, J., Milicevic, B. Influence of spelt flour addition of extruded products based on corn grits. Journal of Food Engineering, 2016, 172: 31-37. https://doi.org/10.1016/j.jfoodeng.2015.04.012
Jozinovic A., Balentic J., Ackar D., Babic J., Pajin B., Milicevic B., Guberac S., Vrdoljak A., Subaric, D. Cocoa husk application in the enrichment of extruded snack products. Journal of Food Processing and Preservation, 2019, 43(2): e13866. https://doi.org/10.1111/jfpp.13866
Lecumberri E., Mateos R., Izquierdo-Pulido M., Ruperez P., Goya L., Bravo L. Dietary fibre composition, antioxidant capacity and physic-chemical properties of a fibre-rich product from cocoa (Theobroma cacao L.). Food Chemistry, 2007, 104 (3): 948-954. https://doi.org/10.1016/j.foodchem.2006.12.054
Panak Balentic J., Ackar D., Jokic S., Jozinovic A., Babic J., Milicevic B., Subaric D., Pavlovic N. Cocoa shell: A by-product with great potential for wide application. Molecules, 2018, 23(6): 1404. https://doi.org/10.3390/molecules23061404
Redgwell R., Trovato V., Merinat S., Culti D., Hediger S., Manez A. Dietary fibre in cocoa shell: characterization of component polysaccharides. Food Chemistry, 2003, 81 (1): 103-112. https://doi.org/10.1016/S0308-8146(02)00385-0
Rojo-Poveda O., Barbosa-Pereira L., Zeppa G., Stevigny C. Cocoa bean shell – a by-product with nutritional properties and biofunctional potential. Nutrients, 2020, 12(4):1123. https://doi.org/10.3390/nu12041123
Sharma S., Bansal S., Mangal M., Dixit A., Gupta R., Mangal A. Utilization of food processing by-products as dietary, functional and novel fibre: a review. Critical Reviwes in Food Science and Nutrition, 2016, 56(10): 1647-1661. https://doi.org/10.1080/10408398.2013.794327
Stojceska V., Ainsworth P., Plunkett A., İbanoğlu Ş. The advantage of using extrusion processing for increasing dietary fibre level in gluten-free products. Food Chemistry, 2010, 121(1): 156–164. https://doi.org/10.1016/j.foodchem.2009.12.024
Toshkov N. Examining the extrusion process of fish for farm species. Phd Thesis, University of Food Technologies, Plovdiv, Bulgaria. 2011, pp. 50-51.
Toshkov N., Simitchiev A., Panchev I., Nenov V. Density and expansion index of extrudates from corn semolina flavored with cocoa shells. Scientific works of University of Food Technologies, 2017, 64(1): 270-276. http://uft-plovdiv.bg/oldsite2/site_files/file/scienwork/scienworks_2017/docs/3-38.pdf
Yagci S., Gogus F. Effect of incorporation of various food by-products on some nutritional properties of rice-based extruded foods. Food Science and Technology International, 2010, 15(6): 571-581. https://doi.org/10.201177/1082013209353078
Zhu L., Shukri R., de Mesa-Stonestreet N., Alavi S., Dogan, H., Shi, Y. Mechanical and microstructural properties of soy protein-high amylase corn starch extrudates in relation to physicochemical changes of starch during extrusion. Journal of Food Engineering, 2010, 100(2): 232–238. https://doi.org/10.1016/j.jfoodeng.2010.04.004
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How to Cite
TOSHKOV, Nesho Georgiev et al.
Extrusion of wheat semolina and cocoa shells.
Food Science and Applied Biotechnology, [S.l.], v. 4, n. 2, p. 177-182, oct. 2021.
ISSN 2603-3380.
Available at: <https://www.ijfsab.com/index.php/fsab/article/view/133>. Date accessed: 03 dec. 2024.
doi: https://doi.org/10.30721/fsab2021.v4.i2.133.