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Effect of brewer’s spent grain addition on properties of corn extrudates with an increased dietary fibre content

100%

Makowska A., Mildner-Szkudlarz S., Obuchowski W.

Polish Journal of Food and Nutrition Sciences

2013

tom 63

nr 1

The effect of brewer’s spent grain addition (5, 10, 15 and 20% w/w) on selected properties of extrudates produced from corn grits with various moisture contents (12.5%, 13.5%, 14.5% and 15.5%) was analysed in this study. It was shown that an addition of brewer’s spent grain (BSG) to extrudates reduces expansion and increases density of the product. The changes are dependent on raw material moisture content. A higher addition of brewer’s spent grain is reflected in higher values of Water Absorption Index (WAI). At a raw material moisture content exceeding 12.5% there is no correlation between the content of brewer’s spent grain and WAI. Water Solubility Index (WSI) values decrease with an increasing content of brewer’s spent grain in the sample, irrespective of moisture content in the extruded mixture. An addition of BSG to extrudates makes it possible to obtain a product with a high content of dietary fibre, particularly cellulose and hemicellulose fractions. Extrudates produced from a raw material with a moisture content of 12.5% received the highest scores in sensory evaluation. At such a moisture content of the raw material an acceptable product with a 15% brewer’s spent grain content was obtained. Higher additions of BSG resulted in a reduced expansion, increased density and lower desirability of the product due to the specific aroma and after-taste of BSG.

Functional properties of starch extrudates. Part I. Dependence of extrudates properties on starch water content

84%

Gambus H., Golachowski A., Bala-Piasek A., Ziobro R., Nowotna A., Surowka K.

Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology

1999

tom 02

nr 2

Starches such as potato, corn and wheat with 16 and 24% of moisture content were extruded in a single-screw extruder. Moisture content determines extruded starch properties. Extrudates from starch with a lower moisture content (16%) are characterized by lower density, higher expansion ratio, lower hardness and force used for crumbling as well as lower water binding capacity and higher solubility in comparison with extrudates from starch with a higher moisture content (24%).

A study on the twin screw extrusion-cooking of plant-meat pet food mixtures

51%

Sobota A., Zarzycki P., Sykut-Domanska E., Wirkijowska A., Rzedzicki Z., Pawlas A.

Acta Agrophysica

2018

tom 25

nr 4

A study was conducted on the possibility of application of “dry” extrusion-cooking technology for the processing of plant-meat mixtures. The effect of the concentration of the meat material (meat-bone pulp), leguminous material (faba bean), wheat grain meal and extrusion temperature on the process run, physicochemical properties and on the microstructure of the extrudates was investigated. It was demonstrated that extrusion-cooking with a twin-screw extruder permits the processing of blends with up to 30% meat-bone pulp content. Increase in the content of the meat material caused a decrease of specific density and water solubility index (WSI) of the extrudates. At the same time, a significant increase in the content of proteins, fat, and ash was observed. Extrusion temperature increase from 130 to 250°C caused an increase in the degree of expansion ratio and impact strength of the extrudates and a decrease in specific density of the products. At the same time, the microstructure of the products was changed from cohesive and compacted to more expanded and porous.

Ograniczanie wyników

1 Acta Agrophysica

1 Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology

1 Polish Journal of Food and Nutrition Sciences

1 Bala-Piasek A.

1 Gambus H.

1 Golachowski A.

1 Makowska A.

1 Mildner-Szkudlarz S.

1 Nowotna A.

1 Obuchowski W.

1 Pawlas A.

1 Rzedzicki Z.

1 Sobota A.

1 Surowka K.

1 Sykut-Domanska E.

1 Wirkijowska A.

1 Zarzycki P.

1 Ziobro R.

1 2018

1 2013

1 1999

Wyniki wyszukiwania

Effect of brewer’s spent grain addition on properties of corn extrudates with an increased dietary fibre content

Functional properties of starch extrudates. Part I. Dependence of extrudates properties on starch water content

A study on the twin screw extrusion-cooking of plant-meat pet food mixtures