Effects of Process Parameters on the Fibrous Structure and Textural Properties of Calcium Caseinate Extrudates
Textured calcium caseinate extrudates are considered promising candidates in producing fish substitutes. This study aimed to evaluate how the moisture content, extrusion temperature, screw speed, and cooling die unit temperature of the high-moisture extrusion process affect the structural and textur...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-03-01
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| Series: | Polymers |
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| Online Access: | https://www.mdpi.com/2073-4360/15/5/1292 |
| _version_ | 1797614505478324224 |
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| author | Ziqi Zhao Zhaojun Wang Zhiyong He Maomao Zeng Jie Chen |
| author_facet | Ziqi Zhao Zhaojun Wang Zhiyong He Maomao Zeng Jie Chen |
| author_sort | Ziqi Zhao |
| collection | DOAJ |
| description | Textured calcium caseinate extrudates are considered promising candidates in producing fish substitutes. This study aimed to evaluate how the moisture content, extrusion temperature, screw speed, and cooling die unit temperature of the high-moisture extrusion process affect the structural and textural properties of calcium caseinate extrudates. With an increase in moisture content from 60% to 70%, there was a decrease in the cutting strength, hardness, and chewiness of the extrudate. Meanwhile, the fibrous degree increased considerably from 1.02 to 1.64. The hardness, springiness, and chewiness showed a downward trend with the rise in extrusion temperature from 50 °C to 90 °C, which contributed to the reduction in air bubbles in the extrudate. Screw speed showed a minor effect on fibrous structure and textural properties. A low temperature (30 °C) in all cooling die units led to damaged structure without mechanical anisotropy, which resulted from fast solidification. These results show that the fibrous structure and textural properties of calcium caseinate extrudates can be effectively manipulated by adjusting the moisture content, extrusion temperature, and cooling die unit temperature. |
| first_indexed | 2024-03-11T07:12:47Z |
| format | Article |
| id | doaj.art-3f9f3b8897664fcf814b9178c2a3c740 |
| institution | Directory Open Access Journal |
| issn | 2073-4360 |
| language | English |
| last_indexed | 2024-03-11T07:12:47Z |
| publishDate | 2023-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Polymers |
| spelling | doaj.art-3f9f3b8897664fcf814b9178c2a3c7402023-11-17T08:28:46ZengMDPI AGPolymers2073-43602023-03-01155129210.3390/polym15051292Effects of Process Parameters on the Fibrous Structure and Textural Properties of Calcium Caseinate ExtrudatesZiqi Zhao0Zhaojun Wang1Zhiyong He2Maomao Zeng3Jie Chen4State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, ChinaState Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, ChinaState Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, ChinaState Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, ChinaState Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, ChinaTextured calcium caseinate extrudates are considered promising candidates in producing fish substitutes. This study aimed to evaluate how the moisture content, extrusion temperature, screw speed, and cooling die unit temperature of the high-moisture extrusion process affect the structural and textural properties of calcium caseinate extrudates. With an increase in moisture content from 60% to 70%, there was a decrease in the cutting strength, hardness, and chewiness of the extrudate. Meanwhile, the fibrous degree increased considerably from 1.02 to 1.64. The hardness, springiness, and chewiness showed a downward trend with the rise in extrusion temperature from 50 °C to 90 °C, which contributed to the reduction in air bubbles in the extrudate. Screw speed showed a minor effect on fibrous structure and textural properties. A low temperature (30 °C) in all cooling die units led to damaged structure without mechanical anisotropy, which resulted from fast solidification. These results show that the fibrous structure and textural properties of calcium caseinate extrudates can be effectively manipulated by adjusting the moisture content, extrusion temperature, and cooling die unit temperature.https://www.mdpi.com/2073-4360/15/5/1292high-moisture extrusioncalcium caseinatefibrous structuretextural properties |
| spellingShingle | Ziqi Zhao Zhaojun Wang Zhiyong He Maomao Zeng Jie Chen Effects of Process Parameters on the Fibrous Structure and Textural Properties of Calcium Caseinate Extrudates Polymers high-moisture extrusion calcium caseinate fibrous structure textural properties |
| title | Effects of Process Parameters on the Fibrous Structure and Textural Properties of Calcium Caseinate Extrudates |
| title_full | Effects of Process Parameters on the Fibrous Structure and Textural Properties of Calcium Caseinate Extrudates |
| title_fullStr | Effects of Process Parameters on the Fibrous Structure and Textural Properties of Calcium Caseinate Extrudates |
| title_full_unstemmed | Effects of Process Parameters on the Fibrous Structure and Textural Properties of Calcium Caseinate Extrudates |
| title_short | Effects of Process Parameters on the Fibrous Structure and Textural Properties of Calcium Caseinate Extrudates |
| title_sort | effects of process parameters on the fibrous structure and textural properties of calcium caseinate extrudates |
| topic | high-moisture extrusion calcium caseinate fibrous structure textural properties |
| url | https://www.mdpi.com/2073-4360/15/5/1292 |
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