Thermal characterisation of corn-lentil extruded snacks

Food Chemistry

Volumn 127, Issue 4, 2011, Pages 1625-1633

  Lazou, Andriana ^a   Krokida, Magdalini ^a  

^a NATIONAL TECHNICAL UNIVERSITY OF ATHENS   (Greece)

Author keywords

Amylose lipid complex; DSC; Extrusion cooking; Glass transition; Plasticisation; Sorption isotherms

Indexed keywords

AMYLOSE-LIPID COMPLEX; CORN FLOUR; DSC; ENDOTHERMIC PEAKS; EXPERIMENTAL DATA; EXTRUDATES; EXTRUDED SNACKS; EXTRUSION PROCESS; EXTRUSION TEMPERATURES; FEED-RATES; GAB MODEL; GLASS TRANSITION TEMPERATURE; GORDON-TAYLOR EQUATION; MOISTURE CONTENTS; PLASTICISATION; PLASTICISERS; ROOM TEMPERATURE; SORPTION ISOTHERMS; SPECIFIC MECHANICAL ENERGY; THERMAL CHARACTERISATION; WATER ACT;

ADSORPTION ISOTHERMS; EXTRUSION; GLASS; MOISTURE; MOISTURE DETERMINATION; PLASTICIZERS; SORPTION; TEMPERATURE;

GLASS TRANSITION;

AMYLOSE; PLASTICIZER; WATER;

ARTICLE; COOKING; CORN; DIFFERENTIAL SCANNING CALORIMETRY; FAST FOOD; FOOD EXTRUSION; GLASS TRANSITION TEMPERATURE; ISOTHERM; LENTIL; MELTING POINT; MOISTURE; PHASE TRANSITION; ROOM TEMPERATURE; THERMAL ANALYSIS;

LENS CULINARIS; ZEA MAYS;

EID: 79953167514     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.02.029     Document Type: Article

References (31)

1. A.A. Anton, R. Gary Fulcher, and S.D. Arntfield Physical and nutritional impact of fortification of corn starch-based extruded snacks with common bean (Phaseolus vulgaris L.) flour: Effects of bean addition and extrusion cooking Food Chemistry 113 4 2009 989 996
2. AOAC Official methods of analysis of AOAC international 1975 Association of Official Analytical Chemists (AOAC) Washington, DC, USA
3. J.C. Anuonye, G.I.O. Badifu, C.U. Inyang, M.A. Akpapunam, and M. Mazza Effect of extrusion variables on torque, specific mechanical energy, volumetric flow rate and residence time of blends of macha/soybean - a response surface analysis Journal of Food Technology 5 2 2007 157 163
4. A.H. Barrett Characterization of macrostructures in extruded products G. Kaletunc, K.J. Breslauer, Characterization of cereals and flours: Properties, analysis and applications 2003 CRC Press Boca Raton
5. S. Bhatnagar, and M.A. Hanna Extrusion processing conditions for amylase lipid complexing Cereal Chemistry 71 6 1994 587 593
6. W. Bindzus, S.J. Livings, H. Gloria-Hernandez, G. Fayard, B. van Lengerich, and F. Meuser Glass transition of extruded wheat, corn and rice starch Starch - Stärke 54 9 2002 393 400
7. J.J.L. Brent, S.J. Mulvaney, C. Cohen, and J.A. Bartsch Thermomechanical glass transition of extruded cereal melts Journal of Cereal Science 26 3 1997 301 312 (Pubitemid 127401935)
8. Y.K. Chang, F. Martinez-Bustos, T.S. Park, and J.L. Kokini The influence of specific mechanical energy on cornmeal viscosity measured by an on-line system during twin-screw extrusion Brazilian Journal of Chemical Engineering 16 3 1999 285 295
9. H. Chanvrier, G. Della Valle, and D. Lourdin Mechanical behaviour of corn flour and starch-zein based materials in the glassy state: A matrix-particle interpretation Carbohydrate Polymers 65 3 2006 346 356 (Pubitemid 44142102)
10. F.L. Chen, Y.M. Wei, B. Zhang, and A.O. Ojokoh System parameters and product properties response of soybean protein extruded at wide moisture range Journal of Food Engineering 96 2 2010 208 213
11. J. Claude, and J. Ubbink Thermal degradation of carbohydrate polymers in amorphous states: A physical study including colorimetry Food Chemistry 96 3 2006 402 410 (Pubitemid 41735470)
12. A.M. Cocero, and J.L. Kokini The study of the glass transition of glutenin using small amplitude oscillatory rheological measurements and differential scanning calorimetry Journal of Rheology 35 2 1991 257 270
13. P. Colonna, and C. Mercier Macromolecular modifications of manioc starch components by extrusion-cooking with and without lipids Carbohydrate Polymers 3 2 1983 87 108
14. E.M. De Graaf, H. Madeka, A.M. Cocero, and J.L. Kokini Determination of the effect of moisture on gliadin glass transition using mechanical spectrometry and differential scanning calorimetry Biotechnology Progress 9 2 1993 210 213 (Pubitemid 23638670)
15. G. Della Valle, B. Vergnes, P. Colonna, and A. Patria Relations between rheological properties of molten starches and their expansion behaviour in extrusion Journal of Food Engineering 31 3 1997 277 296 (Pubitemid 127418066)
16. S. Godavarti, and M.V. Karwe Determination of specific mechanical energy distribution on a twin-screw extruder Journal of Agricultural Engineering Research 67 4 1997 277 287 (Pubitemid 127680004)
17. T.C. Guzman, T.-C. Lee, and C.O. Chichester Lipid binding during extrusion cooking J.L. Kokini, C.T. Ho, M.V. Karwe, Food extrusion science and technology 1992 Marcel Dekker New York 427 436
18. G. Kaletunc, and K.J. Breslauer Glass transition of extrudates: Relationship with processing-induced fragmentation and end-product attributes Cereal Chemistry 70 5 1993 548 552
19. G. Kaletun, and K.J. Breslauer Calorimetry of pre- and post-extruded cereal flours G. Kaletun, K.J. Breslauer, Characterization of cereals and flours. Properties, analysis, and applications 2003 Marcel Dekker New York, USA 1 35
20. M.T. Kalichevsky, E.M. Jaroszkiewicz, S. Ablett, J.M.V. Blanshard, and P.J. Lillford The glass transition of amylopectin measured by DSC, DMTA and NMR Carbohydrate Polymers 18 2 1992 77 88
21. A. Lazou, and M. Krokida Structural and textural characterization of corn-lentil extruded snacks Journal of Food Engineering 100 3 2010 392 408
22. A.E. Lazou, P.A. Michailidis, S. Thymi, M.K. Krokida, and G.I. Bisharat Structural properties of corn-legume based extrudates as a function of processing conditions and raw material characteristics International Journal of Food Properties 10 4 2007 721 738 (Pubitemid 350023444)
23. M. Le Meste, D. Champion, G. Roudaut, G. Blond, and D. Simatos Glass transition and food technology: A critical appraisal Journal of Food Science 67 7 2002 2444 2458 (Pubitemid 35218682)
24. Z.B. Maroulis, E. Tsami, D. Marinos-Kouris, and G.D. Saravacos Application of the GAB model to the moisture sorption isotherms for dried fruits Journal of Food Engineering 7 1 1988 63 78 (Pubitemid 18563843)
25. C.I. Moraru, T.-C. Lee, M.V. Karwe, and J.L. Kokini Phase behavior of a meat-starch extrudate illustrated on a state diagram Journal of Food Science 67 8 2002 3026 3032 (Pubitemid 35376184)
26. E.J. Quirijns, A.J.B. van Boxtel, W.K.P. van Loon, and G. van Straten Sorption isotherms, GAB parameters and isosteric heat of sorption Journal of the Science of Food and Agriculture 85 11 2005 1805 1814 (Pubitemid 41128697)
27. M.S. Rahman, and S.S. Sablani Water activity measurement methods of foods M.S. Rahman, Food properties handbook 2009 CRC Press New York 9 33
28. A.J. Sandoval, M. Nuez, A.J. Mller, G.D. Valle, and D. Lourdin Glass transition temperatures of a ready to eat breakfast cereal formulation and its main components determined by DSC and DMTA Carbohydrate Polymers 76 4 2009 528 534
29. G.D. Saravacos, and Z.B. Maroulis Food structure and transport properties G.D. Saravacos, Z.B. Maroulis, Transport properties of foods 2001 CRC Press New York 29 50
30. V.B. Tolstoguzov The importance of glassy biopolymer components in food Nahrung/Food 44 2 2000 76 84
31. K.J. Zelenzak, and R.C. Hoseney The glass transition in starch Cereal Chemistry 64 2 1987 121 124