Production and Optimization of Functional Fiber Supplement Based on Food By-products Using Extrusion Technology
In this study, the use of extrusion technology in the production of functional fiber supplement from by-products of tomato and rice processing industries (tomato pomace and rice bran) was investigated. A rotatable central composite design was used to investigate the processing and formulation variab...
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| Format: | Article |
| Language: | fas |
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Research Institute of Food Science and Technology
2018-07-01
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| Series: | Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī |
| Subjects: | |
| Online Access: | http://journals.rifst.ac.ir/article_66025_0d6e2bee17efed19cbaf451b857723f9.pdf |
| _version_ | 1818542756043161600 |
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| author | Sara Niasti Mohammad Hossein Haddad khodaparast Elnaz Milani Arash Koocheki |
| author_facet | Sara Niasti Mohammad Hossein Haddad khodaparast Elnaz Milani Arash Koocheki |
| author_sort | Sara Niasti |
| collection | DOAJ |
| description | In this study, the use of extrusion technology in the production of functional fiber supplement from by-products of tomato and rice processing industries (tomato pomace and rice bran) was investigated. A rotatable central composite design was used to investigate the processing and formulation variables including screw speed (120-160 rpm), moisture content (12-18%) and tomato pomace to rice bran ratio (25-75%). The functional and physicochemical properties of texturized products including water absorption index (WAI), swelling (SW), hardness, and soluble dietary fiber content were evaluated. The results showed that WAI of product increased with the increasing of screw speed and tomato pomace to rice bran ratio. Increasing tomato pomace to rice bran ratio and moisture content caused an increase in swelling. The hardness of fiber supplement also increased with increasing tomato pomace to rice bran ratio. Increasing screw speed increased the content of soluble dietary fiber. According to the results, the optimized processing conditions for the production of fiber supplement with desirable properties including WAI (4.64 g/g), SW (4.61 ml/g), hardness (89.08 N) and soluble dietary fiber (11.09%) were as following, moisture content of 14.06%, tomato pomace to rice bran ratio of 26.43% and screw speed of 120 rpm. |
| first_indexed | 2024-12-11T22:26:18Z |
| format | Article |
| id | doaj.art-da98ce85142147358a35e6aae32bd969 |
| institution | Directory Open Access Journal |
| issn | 2252-0937 2538-2357 |
| language | fas |
| last_indexed | 2024-12-11T22:26:18Z |
| publishDate | 2018-07-01 |
| publisher | Research Institute of Food Science and Technology |
| record_format | Article |
| series | Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī |
| spelling | doaj.art-da98ce85142147358a35e6aae32bd9692022-12-22T00:48:17ZfasResearch Institute of Food Science and TechnologyPizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī2252-09372538-23572018-07-017213314810.22101/jrifst.2018.07.17.72266025Production and Optimization of Functional Fiber Supplement Based on Food By-products Using Extrusion TechnologySara Niasti0Mohammad Hossein Haddad khodaparast1Elnaz Milani2Arash Koocheki3PhD Student Food Science & Technology, Department of Food Science & Technology, Ferdowsi University of Mashhad, Mashhad, IranProfessor, Department of Food Science & Technology, Ferdowsi University of Mashhad, Mashhad, IranAssociate Professor, Department of Food Processing, Iranian Academic Center for Education Culture and Research (ACECR), Mashhad, IranProfessor, Department of Food Science & Technology, Ferdowsi University of Mashhad, Mashhad, IranIn this study, the use of extrusion technology in the production of functional fiber supplement from by-products of tomato and rice processing industries (tomato pomace and rice bran) was investigated. A rotatable central composite design was used to investigate the processing and formulation variables including screw speed (120-160 rpm), moisture content (12-18%) and tomato pomace to rice bran ratio (25-75%). The functional and physicochemical properties of texturized products including water absorption index (WAI), swelling (SW), hardness, and soluble dietary fiber content were evaluated. The results showed that WAI of product increased with the increasing of screw speed and tomato pomace to rice bran ratio. Increasing tomato pomace to rice bran ratio and moisture content caused an increase in swelling. The hardness of fiber supplement also increased with increasing tomato pomace to rice bran ratio. Increasing screw speed increased the content of soluble dietary fiber. According to the results, the optimized processing conditions for the production of fiber supplement with desirable properties including WAI (4.64 g/g), SW (4.61 ml/g), hardness (89.08 N) and soluble dietary fiber (11.09%) were as following, moisture content of 14.06%, tomato pomace to rice bran ratio of 26.43% and screw speed of 120 rpm.http://journals.rifst.ac.ir/article_66025_0d6e2bee17efed19cbaf451b857723f9.pdfby-productextrusionfiber supplementrice brantomato pomace |
| spellingShingle | Sara Niasti Mohammad Hossein Haddad khodaparast Elnaz Milani Arash Koocheki Production and Optimization of Functional Fiber Supplement Based on Food By-products Using Extrusion Technology Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī by-product extrusion fiber supplement rice bran tomato pomace |
| title | Production and Optimization of Functional Fiber Supplement Based on Food By-products Using Extrusion Technology |
| title_full | Production and Optimization of Functional Fiber Supplement Based on Food By-products Using Extrusion Technology |
| title_fullStr | Production and Optimization of Functional Fiber Supplement Based on Food By-products Using Extrusion Technology |
| title_full_unstemmed | Production and Optimization of Functional Fiber Supplement Based on Food By-products Using Extrusion Technology |
| title_short | Production and Optimization of Functional Fiber Supplement Based on Food By-products Using Extrusion Technology |
| title_sort | production and optimization of functional fiber supplement based on food by products using extrusion technology |
| topic | by-product extrusion fiber supplement rice bran tomato pomace |
| url | http://journals.rifst.ac.ir/article_66025_0d6e2bee17efed19cbaf451b857723f9.pdf |
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