Development of extruded snack from food by-products: A response surface analysis

Journal of Food Process Engineering

Volumn 32, Issue 4, 2009, Pages 565-586

  YaG̀ci, Sibel ^a   Gög̀üş, Fahrettin ^a  

^a GAZIANTEP UNIVERSITY   (Turkey)

Author keywords

[No Author keywords available]

Indexed keywords

ALTERNATIVE TECHNOLOGIES; BARREL TEMPERATURE; ENVIRONMENTAL POLLUTIONS; EXPANSION RATIO; EXTRUDED SNACK FOOD; EXTRUDED SNACKS; EXTRUSION CONDITIONS; FEED COMPOSITIONS; FOOD BY-PRODUCTS; FOOD INDUSTRIES; FOOD PROCESSING WASTES; FRUIT AND VEGETABLE WASTE; HAZELNUT OIL; MOISTURE CONTENTS; PRODUCT CHARACTERISTICS; RADIAL EXPANSIONS; READY-TO-EAT; RESPONSE SURFACE ANALYSIS; RESPONSE SURFACE METHODOLOGY; SCREW SPEED; SENSORY PANELS; SENSORY PROPERTIES; SIDE PRODUCTS; SNACK FOOD; TEXTURAL PROPERTIES;

CHEMICAL ANALYSIS; FRUIT JUICES; MOISTURE; MOISTURE DETERMINATION; SURFACE PROPERTIES; WASTE UTILIZATION;

FRUITS;

CORYLUS;

EID: 68749113164     PISSN: 01458876     EISSN: 17454530     Source Type: Journal    
DOI: 10.1111/j.1745-4530.2007.00232.x     Document Type: Article

References (28)

1. AHMED, Z.S. 1999. Physico-chemical, structural and sensory quality of corn-based flax snack. Nahrung 43, 253 257.
2. ALPHAN, E., PALA, M., AÇKURT, F. YILMAZ, T. 1996. Nutritional composition of hazelnuts and its effects on glucose and lipid metabolism. Acta Hortic. 445, 305 310.
3. ANONYMOUS. 1979. Hazelnut kernel oil meals (cakes). TSE No: 323. Turkish Standard Institute, Ankara, Turkey.
4. AOAC. 1990. Official Methods of Analysis, 15th Ed., Association of Official Analytical Chemists, Washington, DC.
5. ASARE, E.K., SEFA-DEDEH, S., SAKYI-DAWSON, E. AFOAKWA, E.O. 2004. Application of response surface methodology for studying the product characteristics of extruded rice-cowpea-groundnut blends. Int. J. Food Sci. Nutr. 55, 431 439.
6. BHATTACHARYA, M. HANNA, M.A. 1987. Kinetics of starch gelatinization during extrusion cooking. J. Food Sci. 52, 764 766.
7. BHATTACHARYA, S. 1997. Twin-screw extrusion of rice-green gram blend: Extrusion and extrudate characteristics. J. Food Eng. 32, 83 99.
8. CARSON, K.J., COLLINS, J.L. PENFIELD, M.P. 1994. Unrefined, dried apple pomace as a potential food ingredient. J. Food Sci. 59, 1213 1215.
9. CHEFTEL, J.C. 1986. Nutritional effects of extrusion-cooking. Food Chem. 20, 263 283.
10. DING, Q.B., AINSWORTH, P., TUCKER, G. MARSON, H. 2005. The effect of extrusion conditions on the physicochemical properties and sensory characteristics of rice-expanded snacks. J. Food Eng. 66, 283 289.
11. ILO, S. BERGHOFER, E. 1999. Kinetics of color changes during extrusion cooking of maize gritz. J. Food Eng. 39, 73 80.
12. ILO, S., LIU, Y. BERGHOFER, E. 1999. Extrusion cooking of rice flour and amaranth blends. Lebensm.-Wiss. Technol. 32, 79 88.
13. KILIÇ, G. 1999. Evaluation of durum clear flour. MSc Thesis. University of Gaziantep, Food Engineering Department, Gaziantep, Turkey.
14. LARREA, M.A., CHANG, Y.K. MARTINEZ-BUSTOS, F. 2005. Some functional properties of extruded orange pulp and it is effect on the quality of cookies. Lebensm.-Wiss. Technol. 38, 213 220.
15. LAUFENBERG, G., KUNZ, B. NYSTROEM, M. 2003. Transformation of vegetable waste into value added products: (A) the upgrading concept; (B) practical implementations. Bioresour. Technol. 87, 167 198.
16. LI, S., ZHANG, H.Q., JIN, Z.T. HSIEH, F. 2005. Textural modification of soya bean/corn extrudates as affected by moisture content, screw speed and soya bean concentration. Int. J. Food Sci. Technol. 40, 731 41.
17. MENDONÇA, S., GROSSMANN, M.V.E. VERHÉ, R. 2000. Corn bran as a fibre source in expanded snacks. Lebensm.-Wiss. Technol. 33, 2 8.
18. MOURE, A., CRUZ, J.M., FRANCO, D., DOMÍNGUEZ, J.M., SINEIRO, J., DOMÍNGUEZ, H., NÍNEZ, M.J. PARAJÓ, J.C. 2001. Natural antioxidants from residual sources. Food Chem. 72, 145 171.
19. MYERS, R.H. MONTGOMERY, D.C. 2002. Response Surface Methodology: Process and Product Optimization Using Designed Experiments, pp. 690 701, Wiley Interscience Publication, New York.
20. PERSIA, M.E., PARSONS, C.M., SCHANG, M. AZCONA, J. 2003. Nutritional evaluation of dried tomato seeds. Poult. Sci. 82, 141 146.
21. PHILLIPS, R.D. FALCONE, R.G. 1988. Extrusion of sorghum and sorghum peanut mixtures: Effect of barrel temperature and feed moisture on physical-textural characteristics. J. Texture Studies 19, 185 197.
22. PRINYAWIWATKUL, W., BEUCHAT, L.R., PHILLIPS, R.D. RESURRECCION, A.V.A. 1995. Modelling the effects of peanut flour, feed moisture content and extrusion temperature on physical properties of an extruded snack product. Int. J. Food Sci. Technol. 30, 37 44.
23. SACCHETTI, G., PINNAVAIA, G.G., GUIDOLIN, E. DALLA ROSA, M. 2004. Effects of extrusion temperature and feed composition on the functional, physical and sensory properties of chestnut and rice flour-based snack-like products. Food Res. Int. 37, 527 534.
24. SCHWEIZER, T.F., REIMANN, S., SOLMS, J., ELIASSON, A.C. N-G, A.S.P. 1986. Influence of drum drying and twin screw extrusion cooking on wheat carbohydrates. II. Effects of lipids on physical properties, degradation and complex formation of starch in wheat flour. J. Cereal Sci. 4, 249 260.
25. SUKNARK, K., PHILIPS, R.D. CHINNAN, M.S. 1997. Physical properties of directly expanded extrudates formulated from partially defatted peanut flour and different types of starch. Food Res. Int. 30, 575 583.
26. THYMI, S., KROKIDA, M.K., PAPA, A. MAROULIS, Z.B. 2005. Structural properties of extruded corn starch. J. Food Eng. 68, 519 526.
27. VEILLARD, P.V., MORARU, C.I. KOKINI, J.L. 2003. Development of instrumental methods for the textural characterization of low moisture extrudates. IFT Annual Meeting, Chicago, IL.
28. WANG, H.J. THOMAS, R.L. 1989. Direct use of apple pomace in bakery products. J. Food Sci. 54, 618 620, 639.