Passion fruit shell flour and rice blends processed into fiber-rich expanded extrudates
Novel formulations of passion fruit shell flour and rice blends were processed on a single-screw extruder, into value-added extrudates. The effects of extrusion processing variables of die temperature, feed moisture, and passion fruit shell flour content on the sectional expansion (SEI), longitudina...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2018-01-01
|
| Series: | CyTA - Journal of Food |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/19476337.2018.1503618 |
| _version_ | 1811290929450975232 |
|---|---|
| author | Priscila Leal da Silva Alves Jose D. J. Berrios James Pan José Luis Ramirez Ascheri |
| author_facet | Priscila Leal da Silva Alves Jose D. J. Berrios James Pan José Luis Ramirez Ascheri |
| author_sort | Priscila Leal da Silva Alves |
| collection | DOAJ |
| description | Novel formulations of passion fruit shell flour and rice blends were processed on a single-screw extruder, into value-added extrudates. The effects of extrusion processing variables of die temperature, feed moisture, and passion fruit shell flour content on the sectional expansion (SEI), longitudinal expansion (LEI), water absorption (WAI), and water solubility (WSI) indices of the extrudates were evaluated using a central composite design. The processing variables caused a marked effect on all the independent variables studied (SEI, LEI, WAI, and WSI). Passion fruit shell flour used in this study contained 56.76% of crude fiber. Additionally, the microstructural view of the cross-sectional areas, internal structure and surface appearance of extrudates containing 0–15% passion fruit shell flour in their formulation revealed that the addition of passion fruit shell flour led to a decrease in expansion and cell size, increase in thickness of air cell wall and rough surface appearance. This study demonstrated the usefulness of developing extruded rich in fiber from rice and passion fruit shell flour. |
| first_indexed | 2024-04-13T04:20:51Z |
| format | Article |
| id | doaj.art-f22d3f1dab4d485b8bda1780d8af2e27 |
| institution | Directory Open Access Journal |
| issn | 1947-6337 1947-6345 |
| language | English |
| last_indexed | 2024-04-13T04:20:51Z |
| publishDate | 2018-01-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | CyTA - Journal of Food |
| spelling | doaj.art-f22d3f1dab4d485b8bda1780d8af2e272022-12-22T03:02:47ZengTaylor & Francis GroupCyTA - Journal of Food1947-63371947-63452018-01-0116190190810.1080/19476337.2018.15036181503618Passion fruit shell flour and rice blends processed into fiber-rich expanded extrudatesPriscila Leal da Silva Alves0Jose D. J. Berrios1James Pan2José Luis Ramirez Ascheri3CAPES process n° BEX 12914/13-4WRRC/ARS/USDAWRRC/ARS/USDAAvenida das AmericasNovel formulations of passion fruit shell flour and rice blends were processed on a single-screw extruder, into value-added extrudates. The effects of extrusion processing variables of die temperature, feed moisture, and passion fruit shell flour content on the sectional expansion (SEI), longitudinal expansion (LEI), water absorption (WAI), and water solubility (WSI) indices of the extrudates were evaluated using a central composite design. The processing variables caused a marked effect on all the independent variables studied (SEI, LEI, WAI, and WSI). Passion fruit shell flour used in this study contained 56.76% of crude fiber. Additionally, the microstructural view of the cross-sectional areas, internal structure and surface appearance of extrudates containing 0–15% passion fruit shell flour in their formulation revealed that the addition of passion fruit shell flour led to a decrease in expansion and cell size, increase in thickness of air cell wall and rough surface appearance. This study demonstrated the usefulness of developing extruded rich in fiber from rice and passion fruit shell flour.http://dx.doi.org/10.1080/19476337.2018.1503618Extrusion cookingpassion fruit shell floursnacksfibergluten free |
| spellingShingle | Priscila Leal da Silva Alves Jose D. J. Berrios James Pan José Luis Ramirez Ascheri Passion fruit shell flour and rice blends processed into fiber-rich expanded extrudates CyTA - Journal of Food Extrusion cooking passion fruit shell flour snacks fiber gluten free |
| title | Passion fruit shell flour and rice blends processed into fiber-rich expanded extrudates |
| title_full | Passion fruit shell flour and rice blends processed into fiber-rich expanded extrudates |
| title_fullStr | Passion fruit shell flour and rice blends processed into fiber-rich expanded extrudates |
| title_full_unstemmed | Passion fruit shell flour and rice blends processed into fiber-rich expanded extrudates |
| title_short | Passion fruit shell flour and rice blends processed into fiber-rich expanded extrudates |
| title_sort | passion fruit shell flour and rice blends processed into fiber rich expanded extrudates |
| topic | Extrusion cooking passion fruit shell flour snacks fiber gluten free |
| url | http://dx.doi.org/10.1080/19476337.2018.1503618 |
| work_keys_str_mv | AT priscilalealdasilvaalves passionfruitshellflourandriceblendsprocessedintofiberrichexpandedextrudates AT josedjberrios passionfruitshellflourandriceblendsprocessedintofiberrichexpandedextrudates AT jamespan passionfruitshellflourandriceblendsprocessedintofiberrichexpandedextrudates AT joseluisramirezascheri passionfruitshellflourandriceblendsprocessedintofiberrichexpandedextrudates |