Effect of brewers spent grain addition and extrusion parameters on some properties of extruded yam starch-based pasta

Journal of Food Processing and Preservation

Volumn 37, Issue 5, 2013, Pages 734-743

  Sobukola, O P ^a   Babajide, J M ^a   Ogunsade, O ^a  

^a FEDERAL UNIVERSITY OF AGRICULTURE   (Nigeria)

Author keywords

[No Author keywords available]

Indexed keywords

BARREL TEMPERATURE; BREWERS SPENT GRAINS; EFFECT OF TEMPERATURE; EXTRUSION PARAMETER; FUNCTIONAL PROPERTIES; PROCESSING CONDITION; PROXIMATE COMPOSITIONS; SINGLE SCREW EXTRUDER;

BREWING; FERMENTATION; SCREWS; STARCH;

EXTRUSION;

DIOSCOREA ALATA;

EID: 84885867208     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/j.1745-4549.2012.00711.x     Document Type: Article

References (34)

1. AINSWORTH, P., IBANOGLUB, S. and PLUNKETT, A. 2007. Effect of brewers spent grain addition and screw speed on the selected physical and nutritional properties of an extruded snack. J. Food Eng. 81, 702-709.
2. ALI, Y., HANNA, M.A. and CHINNASWAMY, R. 1996. Expansion characteristics of extruded corn grits. Lebensm. Wiss. Technol. 29, 702-707.
3. ALTAN, A., MCCARTHY, K.L. and MASKAN, M. 2008. Evaluation of snack foods from barley-tomato pomace blends by extrusion processing. J. Food Eng. 84, 231-242.
4. ALVAREZ-MARTINEZ, L., KONDURY, K.P. and HARPER, J.M. 1988. A general model for expansion of extruded products. J. Food Sci. 53, 609-615.
5. ANDERSON, R.A., CONWAY, H.F., PFEIFER, V.F. and GRIFFIN, E.L. 1969. Gelatinization of corn grits by roll and extrusion cooking. Cereal Sci. Today 14, 4-12.
6. AOAC. 2000. Official Methods of Analysis, Association of Official Analytical Chemists, Washington DC.
7. AREAS, J.A.G. 1992. Extrusion of proteins. Crit. Rev. Food Sci. Nutr. 32, 365-392.
8. ASHWORTH, A. and DRAPER, A. 1992. The potential of traditional technologies for increasing the energy density of weaning foods. A critical review of existing knowledge with particular reference to malting and fermentation. WHO/CBD EDP/92.4.
9. BHATNAGAR, S. and HANNA, M.A. 1994. Amylose-lipid complex formation during single screw extrusion of various corn starches. Cereal Chem. 71, 582-587.
10. CARGILL, F., PAULO, S. and VILPOUX, O. 2003. Production of starch from Biri (Canna edulis) in China. In Technology, Applications and Potentials of Latin America Tuber Starches (M.P. Cereda and O. Vilpoux, eds.) pp. 191-200, International Potato Center (CIP), Lima, Peru.
11. COLONNA, P., TAYEB, J. and MERCIER, C. 1989. Extrusion cooking of starch and starch products. In Extrusion Cooking (C. Mercier, P. Linko and J.M. Harper, eds.) pp. 247-319, American Association of Cereal Chemist, Inc., St. Paul, MN.
12. DAIUTO, E., CEREDA, M., SARMENTO, S. and VILPOUX, O. 2005. Effects of extraction methods on yam (Dioscorea alata) starch characteristics. Starch 57, 153-160.
13. DING, Q.-B., AINSWORTH, P., PLUNKETT, A., TUCKER, G. and MARSON, H. 2006. The effect of extrusion conditions on the functional and physical properties of wheat-based expanded snacks. J. Food Eng. 73, 142-148.
14. ELIASSON, A.C. 2004. Starch in Food: Structure, Function and Applications, CRC Press, New York, NY.
15. ENGLYST, J. 1997. Englyst enzymatic gravimetric method of total dietary fibre determination. J. Sci. Food Agric. 9, 78-85.
16. FAN, J., MITCHELL, J.R. and BLANSHARD, J.M.V. 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.
17. GAOSONG, J. and VASANTHAN, T. 2000. Effect of extrusion cooking on the primary structure and water solubility of beta-glucans from regular and waxy barley. Cereal Chem. 77(3), 396-400.
18. HAKANSSON, B., JAGERSTAD, M., OSTE, R., AKESSON, B. and JONSSON, L. 1987. The effects of various thermal processes on protein quality, vitamins and selenium content in whole grain wheat and white flour. J. Cereal Sci. 6, 269-282.
19. HARPER, J. 1981. Extrusion of straches and starchy materials. In Extrusion of Foods (J. Harper, ed.) pp. 41-60, CRC Press, Florida.
20. HOLFORD, P. 1998. The Optimum Nutrition Bible, Judy Piatkus, London. ISBN 0-7499-1855-1.
21. HUIGE, N.J. 1994. Brewery by-products and effluents. In Handbook of Brewing (W.A. Hardwick, ed.) pp. 501-550, Marcel Dekker, New York, NY.
22. KORDYLAS, J.M. 1990. Processing and Preservation of Tropical and Sub Tropical Foods, Macmillian Publisher Ltd., London and Basing Stake, U.K.
23. MUSSATTO, S.I., DRAGONE, G. and ROBERTO, I.C. 2006. Brewers spent grain: Generation, characteristics and potential applications. J. Cereal Sci. 43, 1-14.
24. OZTURK, S., OZBOY, O., CAVIDOGLU, I. and KOKSEL, H. 2002. Effecs of brewers spent grain on the quality and dietary fibre content of cookies. J. Inst. Brew. 108(1), 23-27.
25. READ, N.W. and EASTWOOD, M.A. 1992. Gastrointestinal physiology and function. In Dietary Fibre: A Component of Food (T.F. Schweizer and C.A. Edwards, eds.) pp. 103-118, Springer Verlag, London, U.K.
26. REINOLD, M.R. 1997. Practical Manual for Cervejaria, 1st Ed., Aden Editorial Communication Ltd., Sao Paulo, Brazil, p. 214.
27. ROSSEN, J.L. and MILLER, R.C. 1973. Food extrusion. Food Technol. 27, 46-53.
28. SANTOS, M., JIMENEZ, J.J., BARTOLOME, B., GOMEZ-CORDOVES, C. and DELNOZAL, M.J. 2003. Variability of Brewers spent grain within a brewery. Food Chem. 80, 17-21.
29. SARMENTO, S.B.S. 1989. Alterações na fração amido durante o armazenamento de raízes de uma cultivar de mandioca(Manihot esculenta C.) de uso industrial. Dissertation (Mestradoem Tecnologia de Alimentos), Escola Superior deAgricultura Luiz de Queiroz, Universidade de São Paulo, Piracicaba.
30. SINGH, S., GAMLATH, S. and WAKELING, L. 2007. Nutritional aspects of Food extrusion: A review. Int. J. Food Sci. Technol. 47, 916-929.
31. SRIHARA, P. and ALEXANDER, J.C. 1984. Effect of heat treatment on nutritive quality of plant protein blends. Can. Inst. Food Sci. Technol. J. 17, 237-241.
32. SUMIYOSHI, S. 1996. Nigerian Culture and Customs: A Walk through Time, Koerner, Hawaii.
33. WALSH, S. 2003. Plant Based Nutrition and Health, Vegan Society Ltd, California. ISBN 0-907337-26-0.
34. WANG, S., CASULLI, J. and BOUVIER, J.M. 1993. Effect of dough ingredients on apparent viscosity and properties of extrudates in twin-screw extrusion cooking. Int. J. Food Sci. Technol. 28(5), 465-479.