Fiber‐Rich Food Processing Byproducts Enhance the Expansion of Cornstarch Extrudates
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| Title: | Fiber‐Rich Food Processing Byproducts Enhance the Expansion of Cornstarch Extrudates |
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| Authors: | Maria Dian Pratiwi Masli, Bon‐Jae Gu, Barbara A. Rasco, Girish M. Ganjyal |
| Source: | Journal of Food Science. 83:2500-2510 |
| Publisher Information: | Wiley, 2018. |
| Publication Year: | 2018 |
| Subject Terms: | 0301 basic medicine, Dietary Fiber, Food Handling, Flour, Malus - chemistry, 03 medical and health sciences, 0404 agricultural biotechnology, Starch - isolation & purification, Dietary Fiber - analysis, Vegetables, Saccharum - chemistry, Food Handling - methods, Cellulose, Flour - analysis, 2. Zero hunger, Waste Products, 0303 health sciences, Plant Extracts, Starch - chemistry, Cellulose - analysis, Starch, 04 agricultural and veterinary sciences, Vegetables - chemistry, Plant Extracts - isolation & purification, Saccharum, Malus, Waste Products - analysis, Snacks, 0405 other agricultural sciences, Plant Extracts - chemistry, Nutritive Value |
| Description: | Expansion characteristics of cornstarch‐based extrudates incorporating fiber‐rich food processing byproducts was explored. Waxy and regular cornstarch were used as the base materials with apple pomace and sugarcane bagasse incorporated at two addition levels (0%, 15%, and 30% w/w). Extrusions were conducted at three different screw speeds (150, 200, and 250 rpm) with other parameters optimized and kept constant. Apple pomace inclusion resulted in higher initial expansion index (4.23 to 5.60) and higher stable expansion index (2.76 to 4.43), but also showed higher shrinkage (8.50% to 34.72%) than sugarcane bagasse extrudates at the same inclusion levels. Inclusion of apple pomace showed potential of producing extrudates with significantly higher expansion than cornstarch control, with relatively lower energy inputs. Extrusion methods used here have the potential to preserve the textural quality and nutritional value of the fiber‐enriched extrudates, providing the base for healthier snack food items.Practical ApplicationFindings from this study can be extended to the other fiber‐rich food processing byproducts, such as other fruit and vegetable pomace, cereal brans, and pulse hulls among other materials. This data will help the development of fiber‐enriched extruded snacks that would have favorable consumer traits. |
| Document Type: | Article |
| Language: | English |
| ISSN: | 1750-3841 0022-1147 |
| DOI: | 10.1111/1750-3841.14290 |
| Access URL: | https://rss.onlinelibrary.wiley.com/doi/am-pdf/10.1111/1750-3841.14290 https://pubmed.ncbi.nlm.nih.gov/30211951 https://ift.onlinelibrary.wiley.com/doi/10.1111/1750-3841.14290 https://onlinelibrary.wiley.com/doi/10.1111/1750-3841.14290 https://dialnet.unirioja.es/servlet/articulo?codigo=6713947 https://www.ncbi.nlm.nih.gov/pubmed/30211951 https://europepmc.org/article/MED/30211951 https://pubmed.ncbi.nlm.nih.gov/30211951/ |
| Rights: | Wiley Online Library User Agreement publisher-specific, author manuscript |
| Accession Number: | edsair.doi.dedup.....df08ee919ad40fdc4fa20454d3c24bf3 |
| Database: | OpenAIRE |
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Nájsť tento článok vo Web of Science | Abstract: | Expansion characteristics of cornstarch‐based extrudates incorporating fiber‐rich food processing byproducts was explored. Waxy and regular cornstarch were used as the base materials with apple pomace and sugarcane bagasse incorporated at two addition levels (0%, 15%, and 30% w/w). Extrusions were conducted at three different screw speeds (150, 200, and 250 rpm) with other parameters optimized and kept constant. Apple pomace inclusion resulted in higher initial expansion index (4.23 to 5.60) and higher stable expansion index (2.76 to 4.43), but also showed higher shrinkage (8.50% to 34.72%) than sugarcane bagasse extrudates at the same inclusion levels. Inclusion of apple pomace showed potential of producing extrudates with significantly higher expansion than cornstarch control, with relatively lower energy inputs. Extrusion methods used here have the potential to preserve the textural quality and nutritional value of the fiber‐enriched extrudates, providing the base for healthier snack food items.Practical ApplicationFindings from this study can be extended to the other fiber‐rich food processing byproducts, such as other fruit and vegetable pomace, cereal brans, and pulse hulls among other materials. This data will help the development of fiber‐enriched extruded snacks that would have favorable consumer traits. |
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| ISSN: | 17503841 00221147 |
| DOI: | 10.1111/1750-3841.14290 |