Quality evaluation of millet-soy blended extrudates formulated through linear programming

Journal of Food Science and Technology

Volumn 49, Issue 4, 2012, Pages 450-458

  Balasubramanian, S ^a   Singh, K K ^a   Patil, R T ^a   Onkar, Kolhe K ^a  

^a CENTRAL INSTITUTE OF POST HARVEST ENGINEERING AND TECHNOLOGY   (India)

Author keywords

Extrusion; Linear programming; Millet; Soy bean; Texture

Indexed keywords

BARREL TEMPERATURE; COLOR CHANGES; COMPOSITE FLOUR; EXPANSION INDEX; EXTRUDATES; FEED-RATES; FINGER MILLETS; FINISHED PRODUCTS; LINEAR PROGRAMMING MODELS; LOWER HARDNESS; MILLET; PASTING CHARACTERISTICS; PEAK VISCOSITIES; PEARL MILLET; QUALITY EVALUATION; SCREW SPEED; SOY BEAN; TOTAL COSTS; TWIN SCREW;

EXTRUSION; TEXTURES;

LINEAR PROGRAMMING;

ELEUSINE CORACANA; GLYCINE MAX; PENNISETUM GLAUCUM;

EID: 84863982237     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-011-0297-0     Document Type: Article

References (43)

1. Adesina AA, Sowbhagya CM, Bhattacharya S, Zakiuddin AS (1998)Maize-soy based ready to eat extruded snack food. J Food Sci Technol 35:40-43 (Pubitemid 128569068)
2. Arsham H (2003) http://home.ubalt.edu/ntsbarsh/Research/LpSolvers.htm Dec, 2009
3. Balasubramanian S, Singh N (2007) Effect of extrusion process variables and legumes on corn extrudates behaviour. J Food Sci Technol 44:330-333 (Pubitemid 46693457)
4. Barnes HA, Hutton JF, Walters K (1990) Extensional viscosity. In an introduction to rheology. Elsevier Science, London, pp 75-96
5. Barrett AH, Peleg M (1992) Extrudate cell structure-texture relationships.J Food Sci 57:1253-1257
6. Bhattacharya M, Hanna MA (1987) Textural properties of extrusion cooked corn starch. Lebensm Wiss Technol 20:195-201
7. Calder B (2000) Personal communication, snack foods processing short course, food protein research and development center. Texas A & M University, College Station
8. Camire ME, Camire A, Krumhar K (1990) Chemical and nutritional changes in foods during extrusion. Crit Rev Food Sci Nutr 29:35-57
9. Cheman YB, Mohamad NB, Karim A, Tan TK (1992) Evaluation of flour highprotein rice-soy snack formulations. J Food Sci Technol 27:715-719
10. Chiang BY, Johnson JA (1977) Gelatinization of starch in extruded products. Cereal Chem 54:436-443
11. Chinnaswamy R, Bhattacharya KR (1983) Studies on expanded rice. Physicochemical basis of varietal differences. J Food Sci 48:1600-1604
12. Davidson VJ, Paton D, Diosady LL, Larocque G (1984) Degradation of wheat starch in a single-screw extruder: characteristics of starch polymers. J Food Sci 49:453-458
13. Deffenbaugh LB, Walker CE (1990) Use of the rapid visco-analyzer to measure starch pasting properties. Part II: Effects of emulsifiers and sugar emulsifier interactions. Starke 42:89-95
14. Deliza R, Macfie HJH, Hedderley D (1996) Information affects consumer assessment of sweet and bitter solutions. J Food Sci 61:1080-1084 (Pubitemid 26407113)
15. Desrumaux A, Bouvier JM, Burri J (1999) Corn grits particle size and distribution effects on the characterstics of expanded extrudates. J Food Sci 63:857-863
16. Drewnowski A (1997) Taste preferences and food intake. Annu Rev Nutr 17:237-253 (Pubitemid 27328800)
17. Eastman J, Orthoefer F, Solorio S (2001) Using extrusion to create breakfast cereal products. Cereal Foods WorldAm Assoc Cereal Chem 46:468-471
18. Euromonitor International (2001) Report: savory snacks market in the US. Euromonitor International, Chicago
19. Fan J, Mitchell JR, Blanshard JMV (1996) The effect of sugars on the extrusion of maize grits: I. The role of the glass transition in determining product density and shape. Int J Food Sci Technol 31:55-65 (Pubitemid 126671156)
20. Fardet A, Abecassis J, Hoebler C, Baldwin PM, Buleon A, Berot S, Barry JL (1999) Influence of technological modifications of the protein network from pasta on in vitro Starch Degradation. J Cereal Sci 30:133-145 (Pubitemid 129533102)
21. Gomez MH, Aguilera JM (1984) A physicochemical model for extrusion of corn starch. J Food Sci 49:40-43, 63
22. Guha M, Ali SZ, Bhattacharya S (1998) Effect of barrel temperature and screw speed on rapid viscoanalyser pasting behaviour of rice extrudate. Int J Food Sci Technol 33:259-266 (Pubitemid 128395910)
23. Guy R, Horne AW (1988) Extrusion and co-extrusion of cereals. In:Blanshard JMV, Mitchell JV (eds) Food Structure-Its creation and evaluation. Butterworths, London, pp 331-339
24. Indian Council of Medical Research (ICMR) (1989) Nutrient requirements and recommended dietary allowances for Indians. ICMR, New Delhi, p 129
25. Kim YS, Wiesenborn DP, Orr PH, Grant LA (1995) Screening potato starch for novel properties using differential scanning calorimetry.J Food Sci 60:1060-1065
26. Lai HM(2001) Effects of hydrothermal treatment on the physicochemical properties of pregelatinized rice flour. Food Chem 72:455-463
27. Launay B, Lisch JM (1984) Twin-screw extrusion cooking of starches:Flow behavior of starch pastes, expansion and mechanical properties of extrudates. In: Jowitt R (ed) Extrusion cooking technology. Applied Science Pub., Ltd., London, pp 159-160
28. Liang XM, KING JM (2003) Pasting and crystalline property differences of commercial and isolated rice starch and added amino acids. J Food Sci 68:832-838 (Pubitemid 36453479)
29. Lin S, Huff HE, HSIEH F (2002) Extrusion process parameters, sensory characteristics, and structural properties of a high moisture soy protein meat analog. J Food Sci 67:1066-1071
30. Lo TE, Moreira RG, Castell ME(1998)Modelling product quality during twin screw food extrusion. Am Soc Agrl Eng 98:4106-1729
31. Mercier C (1977) Effect of extrusion-cooking on potato starch using a twin screw French extruder. Starch/Stäerke 29:48-52
32. Moore G (1994) Snack food extrusion. In: Frame ND (ed) The technology of extrusion cooking. Blackie Academic and Professional, London, pp 100-143
33. Onwulata CI, Konstance RP, Smith PW, Holsinger VH (2001) Co extrusion of dietary fiber and milk proteins in expanded corn products. Lebensm Wiss Technol 34:424-429 (Pubitemid 33136621)
34. Parker JK, Hassell GM, Mottram DS, Guy RC (2000) Sensory and instrumental analyses of volatile generated during the extrusion cooking of oat flours. J Agric Food Chem 48:3497-3499
35. Peri C, Barbieri R, Casiraghi EM (1983) Physical chemical and nutritional quality of extruded corn germ flour and milk protein blend. J Food Technol 18:43-52
36. Politz ML, Timpa JD, Wasserman BP (1994) Quantitative measurement of extrusion-induced starch fragmentation products in maize flour using automated gel permeation chromatography. Cereal Chem 71:532-536
37. Riaz M (1997) Technology of producing snack food by extrusion. Research Department Technical Bulletin XIX(2), AIB
38. Schweizer TF, Reimann S, Solms J, Eliasson AC, Asp G (1986)Influence of drum drying and twin screw extrusion cooking wheat carbohydrates. II. Effect of lipids on physical properties, dehydration and complex formulation of starch in wheat flour. J Cereal Sci 4:249-260
39. Singh N, Smith AC (1997) A comparison of wheat starch, whole wheat meal and oat flour in the extrusion cooking process. J Food Eng 34:15-32 (Pubitemid 127420581)
40. Singh N, Sharma B, Singh B (2000) Effect of sodium bicarbonate and monoglycerides on the extrusion behaviour of maize grits. J Food Eng 46:61-66
41. Wiesenborn DP, Orr PH, Casper HH, Tacke BK (1994) Potato starch paste behaviour as related to some physical/chemical properties. J Food Sci 59:644-648
42. Yeh AI, Jaw YM (1999) Effects of feed rate and screw speed on operating characteristics and extrudate properties during single-screw extrusion cooking of rice flour. Cereal Chem 76:236-242
43. Zobel HF (1984) Gelatinization of starch and mechanical properties of starch pastes. In: Whistler RL, BeMiller JN, Paschall EF (eds) Starch: chemistry and technology, 2nd edn. Academic, London, pp 285-309