Physical characteristics of extrudates from corn semolina flavored with cocoa shells Extrusion of corn semolina with cocoa shells
Article Sidebar
Main Article Content
Abstract
Extrusion of corn semolina milled with cocoa shells using a single screw extruder “BRABENDER 20 DN” was carried out. Full factorial experimental 22 was used to investigate the effects of the quantity of cocoa shells and moisture of the material on the water absorption index (WAI) and water solubility index (WSI). Working screw speed and feed screw speed were fixed at 200 and 40 rpm, respectively. Compression ratio of the screw was fixed at 4:1. Temperatures of the first, second and third zone were 150, 155 and 160 °C. Water absorption index values range were between 6.71 and 7.6 g/g and the water solubility index between 25.38 and 35.33 %. The increase in moisture content and quantity of cocoa shells leads to an increase in water absorption index and a decrease in water solubility index. Practical applications: Cocoa shells in an amount of up to 10% can be used in the production of extrudates by mixing with corn semolina. Water absorption index values range between 6.71 and 7.6 g/g and the water solubility index between 25.38 and 35.33 %. The resulting regression models can be used to optimize the process. In general, results show that cocoa shells can be mixed with corn semolina for the production of extrudates, which allows us to recommend extrusion processing of cocoa shells as an alternative technology in utilization processing of raw cocoa materials.
Article Details
References
Anton A. A., Fulcher G. R., Amtfield S. D. Physical and nutritional impact of fortification of corn starch-based extruded snacks with common bean (Phaseolus vulgaris L.) flour: Effects of bean addition and extrusion cooking. Food Chemistry, 2009, 113(4), 989-996. https://www.sciencedirect.com/science/article/pii/S0308814608010261
BSS EN ISO 8586:2014. Sensory analysis – General guidance for the selection training and monitoring of assessors – Part 1: Selected Assessore. [in Bulgarian].
Charalampopoulos D., Wang R., Pandiella S. S., Webb C. Application of cereals and cereal components in functional foods: a review. International Journal of Food Microbiology, 2002, 79(1-2): 131-141. https://www.sciencedirect.com/science/article/pii/S0168160502001873
Chillo S., Civica V., Iannetti M., Mastromatteo M., Suriano N., Del Nobile M. A. Influence of repeated extrusion on some properties on non-conventional spaghetti. Journal of Food Engineering, 2010, 100(2), 329-335. https://www.sciencedirect.com/science/article/pii/S0260877410002037
Ding Q., Ainsworth P., Tucker G., Marson H. The effect of extrusion conditions on the physicochemical properties and sensory characteristics of rice-based expanded snacks. Journal of Food Engineering, 2005, 66(3): 283-289. https://www.sciencedirect.com/science/article/pii/S0260877404001426
Ding Q., Ainsworth P., Plunkett A., Tucker 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://www.sciencedirect.com/science/article/pii/S0260877405000567
Dushkova M., Toshkov N., Simitchiev A., Balkanski K., Dobrev G., Stoyanova M. Product characteristics of corn extrudates enriched with goji berry (lycium barbarum l.). The journal of Almaty humanitarian Technical university, 4(14): 120-125. [in Russian].
Fernandes-Gutierrez J. A., Martin-Martinez E. S., Martinez-Bustos F., Cruz-Orea A. Physicochemical properties of casein-starch interaction obtained by extrusion process. Starch-Starke, 2004, 56(5): 190-198.https://onlinelibrary.wiley.com/doi/full/10.1002/star.200300211
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://www.sciencedirect.com/science/article/pii/S0021979717300954
Gisneros F. H., Kokini J. L. A generalized theory linking barrel fill length and air bubble entrapment during extrusion of starch. Journal of Food Engineering, 2002, 51(2): 139-149. https://www.sciencedirect.com/science/article/pii/S0260877401000504
ISO 6658:2017. Sensory Analysis – Methodology. General guidance.
Kadan R. S., Bryant R. J., Pepperman A. B. Functional properties of extruded rice flours. Journal of Food Science, 2003, 68(5): 1669-1672. https://doi.org/10.1111/j.1365-2621.2003.tb12311.x
Kannadhason S., Muthukumarappan K., Rosentrater K. Effect of starch sources and protein content on extruded aquaculture feed containing DDGS. Food and Bioprocess Technology, 2011, 4(1): 282-294. https://link.springer.com/article/10.1007%2Fs11947-008-0177-4
Lazou A., Krokida M. Functional properties of corn and corn-lentil extrudates. Food Research International, 2010, 43(2): 609-616. https://doi.org/10.1016/j.foodres.2009.09.017
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://www.sciencedirect.com/science/article/pii/S0308814607000404#!
Martinez R., Torres P., Meneses M.A., Figueroa J.G., Perez-Alvarez J.A., Viuda-Martos M. Chemical, technological and in vitro antioxidant properties of cocoa (Theobroma cacao L.) co-products. Food Research International, 2012, 49 (1): 39-45. https://www.sciencedirect.com/science/article/pii/S0963996912003146
Okieimen F. E., Imanah J. E. Studies in the utilization of agricultural waste products as filler in natural rubber compounds. Journal of Applied Polymer Science, 2006, 100(3): 2561-2564.https://onlinelibrary.wiley.com/doi/full/10.1002/app.23678
Okiyama D.G., Navarro S.B., Rodrigues C.C. Cocoa shells and its compounds: Application in the food industry. Trends in Food Science Technology, 2017, 63: 103-102. https://www.sciencedirect.com/science/article/pii/S092422441 6302540
Onwulata C., Konstance R. P., Smith P. W., Holsinger V. H. Co-extrusion of dietary fibre and milk proteins in expanded corn products. LWT – Food Science and Technology, 2001, 34(7): 424-429.https://www.sciencedirect.com/science/article/pii/S0023643800907424
Perez-Navarrete C., Gonzalez R., Chel-Guerrero L., Betancur-Ancona D. Effect of extrusion on nutritional quality of maize and Lima bean flour blends. Journal of the Science of Food and Agriculture, 2006, 86(14): 2477-2484. https://onlinelibrary.wiley.com/doi/full/10.1002/jsfa.2661
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://www.sciencedirect.com/science/article/pii/S0308814602003850
Rosentrater K., Muthukumarappan K., Kannadhason S. Effects of ingredients and extrusion parameters on aqua feeds containing DDGS and potato starch. Journal of Aquaculture Feed Science and Nutrition, 2009, 1(1): 22-38. http://docsdrive.com/pdfs/medwelljournals/joafsnu/2009/22-38.pdf
Seibel W., Seiler K. Qualitätsberteilung von Geteideextrudaten nach 5-punkte Schema. Bericht 3. Getreidenahrmittel – Tagung, 1984, Detmold, BRD, 35-31. Simitchiev, A. Investigation of selected process variables in extrusion of corn and wheat coextrudates. Phd Thesis, University of Food Technologies, Plovdiv, Bulgaria. 2013, pp. 42-43. [in Bulgarian].
Singh B., Sekhon K. S., Singh N. Effect of moisture, temperature and level of pea grits and extrusion behaviour and product characteristics of rice. Food Chemistry, 2007, 100(1): 198-202. https://www.sciencedirect.com/science/article/pii/S0308814605008307
Sobota A., Sykut-Domanska E., Rzedzicki Z. Effect of extrusion-cooking process on the chemical composition of corn-wheat extrudates, with particular emphasis on dietary fibre fractions. Polish Journal of Food and Nutrition Sciences, 2010, 60(3): 251-259. http://agro.icm.edu.pl/agro/element/bwmeta1.element.agro-cff37405-283d-4c2d-8a70-0e35a223134c
Toshkov N. Examining the extrusion process of fish for farm species. Phd Thesis, University of Food Technologies, Plovdiv, Bulgaria. 2011, pp. 50-51. [in Bulgarian].
Yagci S., Gogus F. Response surface methodology for evaluation of physical and functional properties of extruded snack foods developed from food-by-product. Journal of Food Engineering, 2008, 86(1): 122-132. https://doi.org/10.1016/j.jfoodeng.2007.09.018
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Copyright Licensing Agency
Institutions based in the EU with a valid photocopying and/or digital license with the Copyright Licensing Agency may copy excerpts from books and journals published by the Academic Publishing House of the UFT Plovdiv under the terms of their license.
Copyright Clearance Center
Institutions based in the US with a valid photocopying and/or digital license with the Copyright Clearance Center may copy excerpts from books and journals published by the Academic Publishing House of the UFT Plovdiv under the terms of their license.
Other Territories: Please contact your local reproduction rights organization.
If you have any questions about the permitted uses of a specific article, please contact us.
Permissions Department of the Academic Publishing House of the UFT Plovdiv
Plovdiv 4002, 26 Maritsa Blvd., Bulgaria
E-mail: editor.in.chief@ijfsab.com
Tel.: +359 (32) 603-802
Fax: +359 32/ 644 102