Araştırma Makalesi
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Yıl 2021, Cilt: 2 Sayı: 1, 167 - 174, 30.06.2021

Sharmila Patil Charanjit Kaur Manoj Kumar Puniya Archana Mahapatra Jyoti Dhakane Lad Kirti Jalgaonkar Manoj Mahawar

Öz

Kaynakça

  • AACC (2000). Approved methods of the American Association of Cereal Chemists, methods 44-15A (Moisture), 08-01(Ash), 46-08 (Protein), 30-10 (Crude fat), 32-10 (Crude fibre), 76-21.01 (Rapid Visco Analysis), 74-10.02 (Firmness), (10th ed.), American Association of Cereal Chemists. St. Paul, MN.
  • Balet S, Guelpa A, Fox G and Manley M (2019). Rapid Visco Analyser (RVA) as a tool for measuring starch-related physiochemical properties in cereals: a Review. Food Analytical Methods, 12(10): 2344-2360.
  • Chakraverty A (1988). Post-harvest technology of cereals, pulses and oilseeds. New Delhi: Oxford and IBH Publ Co. Pvt Ltd.
  • Cozzolino D (2016). The use of the rapid visco analyser (RVA) in breeding and selection of cereals. Journal of Cereal Science, 70: 282-290.
  • Desouza VF, Ortiz JAR, Costa EMG and Nascimento D (2011). Pasting properties of expanded extrudate and pellets from corn flour and rice flour. Brazilian Journal of Food Technology, 14(2): 106-114.
  • Guha M, Zakiuddin S and Bhattacharya S (1998). Effect of barrel temperature and screw speed on rapid viscoanalyzer pasting behaviour or rice extrudates. International Journal of Food Science and Technology, 33: 259-266.
  • Goni IA, Garcia-Alonsa and Saura-Calixto F (1997). A starch hydrolysis procedure to estimate glycemic index. Nutrition Research, 17: 427-437.
  • Gujral HS and Singh N (2002). Extrusion behavior and product characteristics of brown and milled rice grits. International Journal of Food Properties, 5(2): 307-316.
  • Hagenimana A, Ding X and Fang T (2006). Evaluation of rice flour modified by extrusion cooking. Journal of Cereal Science, 43: 38-46.
  • Hassan AB, von Hoersten D and Ahmed IAM (2019). Effect of radio frequency heat treatment on protein profile and functional properties of maize grain. Food Chemistry, 271: 142–147.
  • Jafari M, Koocheki A and Milani E (2018). Functional effects of xanthan gum on quality attributes and microstructure of extruded sorghum-wheat composite dough and bread.LWT-Food Science and Technology, 89: 551-558.
  • Jan R, Saxena DC and Singh S (2016). Pasting, thermal, morphological, rheological and structural characteristics of Chenopodium (Chenopodium album) starch. LWT-Food Science and Technology, 66: 267-274.
  • Jongsutjarittam O and Charoenrein S (2014). The effect of moisture content on physicochemical properties of extruded waxy and non-waxy rice flour. Carbohydrate Polymers, 114: 133-140.
  • Juliano BOA (1971). Simplified assay for milled-rice amylose. Cereal Science Today, 16: 334-340.
  • Kaushal P, Kumar V and Sharma HK (2012). Comparative study of physico-chemical, functional, anti-nutritional & pasting properties of taro (Colocasiaesculenta), rice (Oryza sativa), pegion pea (Cajanuscajan) flour and their blends. LWT-Food Science Technology, 48: 59-68.
  • Maize vision 2022: A knowledge report. (2018). Retrieved from http://ficci.in/spdocument/22966/India-Maize-Summit.pdf
  • Martinez MM, Rosell CM and Gomez M (2014). Modification of wheat flour functionality and digestibility through different extrusion conditions. Journal of Food Engineering, 143: 74-79.
  • Martinez MM, Marcos P and Gomez M (2013). Texture development in gluten-free breads: Effect of different enzymes and extruded flour. Journal of Texture Studies, 44, 480-489. Marzec A and Lewicki PP (2006). Antiplasticization of cereal-based products by water. Part I: extruded flat bread. Journal of Food Engineering, 73(1): 1-8.
  • Mesquita CDB, Leonel M and Mischan MM (2013). Effects of processing on physical properties of extruded snacks with blends of sour cassava starch and flaxseed flour. Food Science and Technology (Campinas), 33(3), 404-410.
  • Rweyemamu LMP, Yusuph A and Mrema GD (2015). Physical properties of extruded snacks enriched with soybean and moringa leaf powder. African Journal of Food Science and Technology, 6: 28-34.
  • Sarawong C, Schoenlechner R, Sekiguchi K, Berghofer E, Ng PKW (2014). Effect of extrusion cooking on the physicochemical properties, resistant starch, phenolic content and antioxidant capacities of green banana flour. Food Chemistry, 143: 33-39.
  • Schoenlechner R, Szatmari M, Bagdi A and Tomoskozi S (2013). Optimization of bread quality produced from wheat and proso millet (Panicum miliaceum L. by adding emulsifiers, transglutaminase and xylanase. LWT-Food Science and Technology, 51(1): 361-366.
  • Shah TR, Prasad K and Kumar P (2016). Maize-A potential source of human nutrition and health: A review. Cogent Food & Agriculture, 2(1): 1166995.
  • Siddiq M, Kelkar S, Harte JB, Dolan KD and Nyombaire G (2013). Functional properties of flour from low-temperature extruded navy and pinto beans (Phaseolus vulgaris L.). LWT-Food Science and Technology, 50: 215-219.
  • Siyuan S, Tong L and Liu R (2018). Corn phytochemicals and their health benefits. Food Science and Human Wellness, 7(3): 185-195.
  • Sun Q, Zhu X, Si F and Xiong L (2015). Effect of acid hydrolysis combined with heat moisture treatment on structure and physicochemical properties of corn starch. Journal of Food Science and Technology, 52(1): 375-382.
  • Sun H, Ju Q, Ma J, Chen J, Li Y, Yuan Y and Luan G (2019). The effects of extruded corn flour on rheological properties of wheat‐based composite dough and the bread quality. Food Science & Nutrition, 7(9): 2977-2985.
  • Patil SS and Kaur C (2018). Current trends in Extrusion: Development of Functional Foods and Novel Ingredients. Food Science and Technology Research, 24(1): 23-34.
  • Patil SS, Rudra SG, Varghese E and Kaur C (2016). Effect of extruded finger millet (Eleusine coracan L.) on textural properties and sensory acceptability of composite bread. Food Bioscience, 14: 62-69.
  • Repo-Carrasco-Valencia R, Acevedo de La Cruz A, Icochea Alvarez JC and Kallio H. (2009). Chemical and functional characterization of Kañiwa (Chenopodium pallidicaule) grain, extrudate and bran. Plant Foods for Human Nutrition, 64: 94-101.

Functional Properties of Extruded Corn Flour

Yıl 2021, Cilt: 2 Sayı: 1, 167 - 174, 30.06.2021

Sharmila Patil Charanjit Kaur Manoj Kumar Puniya Archana Mahapatra Jyoti Dhakane Lad Kirti Jalgaonkar Manoj Mahawar

Öz

Effect of extrusion cooking on hydration properties (water absorption index (WAI), water solubility index (WSI)), and viscosity (peak viscosity (PV), final viscosity (FV)) of corn flour was studied. The preconditioned corn flour was processed using different extrusion cooking conditions at the variable moisture content (MC), temperature (T), and screw speed (SS). Statistical analysis showed that irrespective of variable processing parameters the hydration properties were improved after extrusion cooking. WAI and WSI were increased by 70 % to 268 % and 5 to 198 %, respectively over unextruded flour. The viscosity of extruded corn flour showed a significant (p<0.05) decrease, indicating high paste stability of corn flour after extrusion cooking. Overall, there was 72 to 86 % decrease in PV and 89 to 95% decrease in FV. The mild processing conditions (high MC, low SS, and low T) imparted better hydration properties, whereas severe processing conditions (low MC, high SS, and high T) imparted better paste stability to corn flour. Extruded corn flour with modified functional properties has the potential to be exploited in the development of various gluten-free ready-to-eat products, composite flours, bakery products, etc.

Anahtar Kelimeler

Corn Extrusion Hydration properties Viscosity Pasting properties

Kaynakça

  • AACC (2000). Approved methods of the American Association of Cereal Chemists, methods 44-15A (Moisture), 08-01(Ash), 46-08 (Protein), 30-10 (Crude fat), 32-10 (Crude fibre), 76-21.01 (Rapid Visco Analysis), 74-10.02 (Firmness), (10th ed.), American Association of Cereal Chemists. St. Paul, MN.
  • Balet S, Guelpa A, Fox G and Manley M (2019). Rapid Visco Analyser (RVA) as a tool for measuring starch-related physiochemical properties in cereals: a Review. Food Analytical Methods, 12(10): 2344-2360.
  • Chakraverty A (1988). Post-harvest technology of cereals, pulses and oilseeds. New Delhi: Oxford and IBH Publ Co. Pvt Ltd.
  • Cozzolino D (2016). The use of the rapid visco analyser (RVA) in breeding and selection of cereals. Journal of Cereal Science, 70: 282-290.
  • Desouza VF, Ortiz JAR, Costa EMG and Nascimento D (2011). Pasting properties of expanded extrudate and pellets from corn flour and rice flour. Brazilian Journal of Food Technology, 14(2): 106-114.
  • Guha M, Zakiuddin S and Bhattacharya S (1998). Effect of barrel temperature and screw speed on rapid viscoanalyzer pasting behaviour or rice extrudates. International Journal of Food Science and Technology, 33: 259-266.
  • Goni IA, Garcia-Alonsa and Saura-Calixto F (1997). A starch hydrolysis procedure to estimate glycemic index. Nutrition Research, 17: 427-437.
  • Gujral HS and Singh N (2002). Extrusion behavior and product characteristics of brown and milled rice grits. International Journal of Food Properties, 5(2): 307-316.
  • Hagenimana A, Ding X and Fang T (2006). Evaluation of rice flour modified by extrusion cooking. Journal of Cereal Science, 43: 38-46.
  • Hassan AB, von Hoersten D and Ahmed IAM (2019). Effect of radio frequency heat treatment on protein profile and functional properties of maize grain. Food Chemistry, 271: 142–147.
  • Jafari M, Koocheki A and Milani E (2018). Functional effects of xanthan gum on quality attributes and microstructure of extruded sorghum-wheat composite dough and bread.LWT-Food Science and Technology, 89: 551-558.
  • Jan R, Saxena DC and Singh S (2016). Pasting, thermal, morphological, rheological and structural characteristics of Chenopodium (Chenopodium album) starch. LWT-Food Science and Technology, 66: 267-274.
  • Jongsutjarittam O and Charoenrein S (2014). The effect of moisture content on physicochemical properties of extruded waxy and non-waxy rice flour. Carbohydrate Polymers, 114: 133-140.
  • Juliano BOA (1971). Simplified assay for milled-rice amylose. Cereal Science Today, 16: 334-340.
  • Kaushal P, Kumar V and Sharma HK (2012). Comparative study of physico-chemical, functional, anti-nutritional & pasting properties of taro (Colocasiaesculenta), rice (Oryza sativa), pegion pea (Cajanuscajan) flour and their blends. LWT-Food Science Technology, 48: 59-68.
  • Maize vision 2022: A knowledge report. (2018). Retrieved from http://ficci.in/spdocument/22966/India-Maize-Summit.pdf
  • Martinez MM, Rosell CM and Gomez M (2014). Modification of wheat flour functionality and digestibility through different extrusion conditions. Journal of Food Engineering, 143: 74-79.
  • Martinez MM, Marcos P and Gomez M (2013). Texture development in gluten-free breads: Effect of different enzymes and extruded flour. Journal of Texture Studies, 44, 480-489. Marzec A and Lewicki PP (2006). Antiplasticization of cereal-based products by water. Part I: extruded flat bread. Journal of Food Engineering, 73(1): 1-8.
  • Mesquita CDB, Leonel M and Mischan MM (2013). Effects of processing on physical properties of extruded snacks with blends of sour cassava starch and flaxseed flour. Food Science and Technology (Campinas), 33(3), 404-410.
  • Rweyemamu LMP, Yusuph A and Mrema GD (2015). Physical properties of extruded snacks enriched with soybean and moringa leaf powder. African Journal of Food Science and Technology, 6: 28-34.
  • Sarawong C, Schoenlechner R, Sekiguchi K, Berghofer E, Ng PKW (2014). Effect of extrusion cooking on the physicochemical properties, resistant starch, phenolic content and antioxidant capacities of green banana flour. Food Chemistry, 143: 33-39.
  • Schoenlechner R, Szatmari M, Bagdi A and Tomoskozi S (2013). Optimization of bread quality produced from wheat and proso millet (Panicum miliaceum L. by adding emulsifiers, transglutaminase and xylanase. LWT-Food Science and Technology, 51(1): 361-366.
  • Shah TR, Prasad K and Kumar P (2016). Maize-A potential source of human nutrition and health: A review. Cogent Food & Agriculture, 2(1): 1166995.
  • Siddiq M, Kelkar S, Harte JB, Dolan KD and Nyombaire G (2013). Functional properties of flour from low-temperature extruded navy and pinto beans (Phaseolus vulgaris L.). LWT-Food Science and Technology, 50: 215-219.
  • Siyuan S, Tong L and Liu R (2018). Corn phytochemicals and their health benefits. Food Science and Human Wellness, 7(3): 185-195.
  • Sun Q, Zhu X, Si F and Xiong L (2015). Effect of acid hydrolysis combined with heat moisture treatment on structure and physicochemical properties of corn starch. Journal of Food Science and Technology, 52(1): 375-382.
  • Sun H, Ju Q, Ma J, Chen J, Li Y, Yuan Y and Luan G (2019). The effects of extruded corn flour on rheological properties of wheat‐based composite dough and the bread quality. Food Science & Nutrition, 7(9): 2977-2985.
  • Patil SS and Kaur C (2018). Current trends in Extrusion: Development of Functional Foods and Novel Ingredients. Food Science and Technology Research, 24(1): 23-34.
  • Patil SS, Rudra SG, Varghese E and Kaur C (2016). Effect of extruded finger millet (Eleusine coracan L.) on textural properties and sensory acceptability of composite bread. Food Bioscience, 14: 62-69.
  • Repo-Carrasco-Valencia R, Acevedo de La Cruz A, Icochea Alvarez JC and Kallio H. (2009). Chemical and functional characterization of Kañiwa (Chenopodium pallidicaule) grain, extrudate and bran. Plant Foods for Human Nutrition, 64: 94-101.
Toplam 30 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Ziraat Mühendisliği
Bölüm Araştırma Makaleleri
Yazarlar

Sharmila Patil 0000-0003-0221-5956

Charanjit Kaur 0000-0002-6257-5905

Manoj Kumar Puniya 0000-0002-4192-6497

Archana Mahapatra 0000-0002-5551-9550

Jyoti Dhakane Lad 0000-0003-3093-7104

Kirti Jalgaonkar 0000-0001-9347-806X

Manoj Mahawar 0000-0001-6802-252X

Yayımlanma Tarihi 30 Haziran 2021
Gönderilme Tarihi 20 Şubat 2021
Kabul Tarihi 7 Nisan 2021
Yayımlandığı Sayı Yıl 2021 Cilt: 2 Sayı: 1

Kaynak Göster

APA Patil, S., Kaur, C., Puniya, M. K., Mahapatra, A., vd. (2021). Functional Properties of Extruded Corn Flour. Turkish Journal of Agricultural Engineering Research, 2(1), 167-174.
 Kapak Resmi İndir

26831

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