Eastern-European Journal of Enterprise Technologies,
Год журнала:
2024,
Номер
6(11 (132)), С. 15 - 23
Опубликована: Дек. 27, 2024
The
object
of
the
study
is
dependence
technological
indicators
extruded
system
with
an
increased
ALA
content
on
composition
raw
materials.
problem
need
to
increase
oxidative
stability
lipid
component
extrudates,
preserve
their
nutritional
value
and
improve
characteristics
(in
particular,
porosity).
An
alpha-linolenic
polyunsaturated
fatty
acid
(ALA)
based
a
mixture
barley
groats
flax
seeds
has
been
developed.
influence
flaxseed
parameters
model
systems,
in
particular
porosity
component,
was
studied.
It
found
that
rational
extrusion
7.0
%,
providing
necessary
(80
%)
induction
period
accelerated
oxidation
at
temperature
80
°C
(10
hours).
proposed
approach
makes
it
possible
shelf
life
products
while
preserving
value.
developed
promising
for
further
implementation
food
industry,
which
will
contribute
expanding
range
increasing
market
competitiveness.
effect
antioxidants
–
ascorbic
ferulic
acids
lipids
studied:
0.06...0.09
0.10...0.15
%.
demonstrates
high
level
(oxidation
up
22
obtained
results
indicate
possibility
using
systems
create
specialized
extended
reduced
material
costs
Journal of Food Process Engineering,
Год журнала:
2024,
Номер
47(3)
Опубликована: Март 1, 2024
Abstract
This
study
investigated
the
effect
of
partially
substituting
corn
semolina
(CS)
with
mung
bean
flour
(MBF)
(20%–60%)
as
well
feed
moisture
(FM)
(16%–20%)
and
extruder
barrel
temperature
(BT)
(140°C–170°C)
on
physicochemical,
functional,
sensorial,
morphological
properties
extruded
snacks.
Additionally,
pasting
MBF,
CS,
blends
employed
in
formulations
were
studied.
The
addition
40%
MBF
to
resulted
a
decrease
peak
viscosity,
while
60%
increased
it.
final
viscosity
setback
exhibited
decrease,
breakdown
showed
an
increase
MBF.
degree
crystallinity,
expansion
ratio,
apparent
density,
hardness,
crispiness,
water
solubility
index,
morphology
extrudates
strongly
dependent
content,
FM,
BT.
ratio
crispiness
products
decreased
increasing
BT,
FM.
BT
FM
reduced
crystallinity
extrudates.
Analysis
microstructure
revealed
that
thickness
extrudate
cell
walls
size
air
cells.
cells
also
Based
our
study,
optimal
conditions
for
MBF‐containing
snacks
determined
143°C
16%
Notably,
exhibit
lower
starch
digestibility
compared
MBF‐free
sample;
latter
higher
anisotropy,
indicating
higher‐organized
structure.
Practical
application
use
substitution
effects
snack
production
results
is
promising
ingredient
enhancing
functionality
nutritional
value
significantly
amount,
crispness
formulation
was
appreciated
by
panelists.
enhances
quality
characteristics
decreases
digestibility.
findings
this
provide
reference
impacts
extrusion
parameters
high‐protein
content
F1000Research,
Год журнала:
2023,
Номер
12, С. 1004 - 1004
Опубликована: Авг. 18, 2023
Background:
Currently,
the
consumption
of
high-protein
foods
that
replace
animal
sources
is
increasing,
a
trend
promotes
design
new
food
systems.
Spectroscopy
methods
with
physicochemical
tests
allow
for
rapid
and
reliable
identification
macronutrients
bioactive
compounds.Methods:
Snacks
were
made
using
hyperproteic
quinoa
flour
(HPQF)
sacha
inchi
(SIF)
through
an
extrusion
process
subsequent
compression
molding.
Spectra
infrared
(IR)
analysis
was
used
to
identify
such
as
starch,
proteins,
lipids,
fiber.
Specific
frequencies
selected
provided
greatest
discrimination
sample.
Physicochemical
measurements
performed
extractable
(EPC)
hydrolyzable
(HPC)
phenolic
compound
analyses,
carotenoid
content,
antioxidant
capacity
ABTS•
+
(2,2-azinobis-
3-ethylbenzothiazoline-6-sulphonic
acid),
DPPH
(2,2-diphenyl-1-picrylhydrazyl),
FRAP
(ferric
reducing
power)
methods.
Color
texture
parameters
snacks
also
measured.Results:
The
Fourier
transform
spectroscopy
–
attenuated
total
reflectance
(FTIR–ATR)
follows:
lipids
showed
two
characteristic
peaks
at
2870
2960
cm−1;
protein
three
1540,
1630,
1660
cm
−1;
starch
1170
1155
−1.Regarding
content
free
polyphenols,
polyphenols
carotenoids,
mixtures
added
highest
inclusion
quinoa,
i.e.
50%,
values
3.05
mg
GAE/g,
14.16
GAE/g
14.06
µg-β
carotene/g
dry
base
sample,
respectively.
significant
differences
(p<0.05)
in
properties
determined
by
ABTS
methods,
samples
50%
HPQF.
HPQF
associated
higher
browning
index,
exhibited
greater
hardness
crispness.Conclusions:
obtained
percentages
between
26–33%,
containing
compounds,
gluten-free,
without
addition
oil
during
their
production.
Eastern-European Journal of Enterprise Technologies,
Год журнала:
2024,
Номер
1(7 (127)), С. 83 - 98
Опубликована: Фев. 28, 2024
The
peculiarity
of
the
work
is
to
develop
a
mathematical
model
melt
flow
in
cone-annular
channel
extruder
die,
which
will
allow
you
choose
optimal
geometric
shape
annular
channel,
as
well
angular
rotation
speed
screw.
object
study
cone-ring
matrix.
To
solve
three-dimensional
problem
turbulent
and
laminar
unsteady
motion,
FlowVision
software
package
was
used,
allows
solving
partial
differential
equations
using
finite
volume
method.
correct
choice
gap
made
it
possible
change
molecular
structure
product
by
creating
maximum
pressure
value.
optimally
selected
screw
carry
out
deep
melting
due
conversion
mechanical
energy
into
thermal
energy.
In
process
designing
forming
three
volumes
changing
geometry
stamp
were
selected,
at
borders
transition
extreme
points
observed.
Deviations
between
analyzed
experimental
values
velocity
found
limits
9–12
%
17–22
%,
respectively.
Based
on
analysis
obtained
results
modeling,
recommended
revealed.
proposed
formed
basis
developed
design
six-zone
extruder.
extruder,
characteristics
(variable
pitch
turns)
substantiated
provide
effect
dissipation,
i.e.
autogenous
mode
operation
Eastern-European Journal of Enterprise Technologies,
Год журнала:
2024,
Номер
6(11 (132)), С. 15 - 23
Опубликована: Дек. 27, 2024
The
object
of
the
study
is
dependence
technological
indicators
extruded
system
with
an
increased
ALA
content
on
composition
raw
materials.
problem
need
to
increase
oxidative
stability
lipid
component
extrudates,
preserve
their
nutritional
value
and
improve
characteristics
(in
particular,
porosity).
An
alpha-linolenic
polyunsaturated
fatty
acid
(ALA)
based
a
mixture
barley
groats
flax
seeds
has
been
developed.
influence
flaxseed
parameters
model
systems,
in
particular
porosity
component,
was
studied.
It
found
that
rational
extrusion
7.0
%,
providing
necessary
(80
%)
induction
period
accelerated
oxidation
at
temperature
80
°C
(10
hours).
proposed
approach
makes
it
possible
shelf
life
products
while
preserving
value.
developed
promising
for
further
implementation
food
industry,
which
will
contribute
expanding
range
increasing
market
competitiveness.
effect
antioxidants
–
ascorbic
ferulic
acids
lipids
studied:
0.06...0.09
0.10...0.15
%.
demonstrates
high
level
(oxidation
up
22
obtained
results
indicate
possibility
using
systems
create
specialized
extended
reduced
material
costs
