scholarly journals Linking Expansion Behaviour of Extruded Potato Starch/Rapeseed Press Cake Blends to Rheological and Technofunctional Properties

Polymers ◽  
2021 ◽  
Vol 13 (2) ◽  
pp. 215
Author(s):  
Anna Martin ◽  
Raffael Osen ◽  
Heike Petra Karbstein ◽  
M. Azad Emin
Keyword(s):  
Press Cake ◽  
Potato Starch ◽  
Complex Viscosity ◽  
Detailed Knowledge ◽  
Closed Cavity ◽  
Sustainable Products ◽  
Starch Blends ◽  
Extruded Products ◽  
Extrusion Technology ◽  
Expansion Behaviour

In order to valorise food by-products into healthy and sustainable products, extrusion technology can be used. Thereby, a high expansion rate is often a targeted product property. Rapeseed press cake (RPC) is a protein- and fibre-rich side product of oil pressing. Although there is detailed knowledge about the expansion mechanism of starch, only a few studies describe the influence of press cake addition on the expansion and the physical quality of the extruded products. This study assessed the effect of RPC inclusion on the physical and technofunctional properties of starch-containing directly expanded products. The effect of starch type (native and waxy), RPC level (10, 40, 70 g/100 g), extrusion moisture content (24, 29 g/100 g) and barrel temperature (20–140 °C) on expansion, hardness, water absorption, and solubility of the extrudates and extruder response was evaluated. At temperatures above 120 °C, 70 g/100 g of RPC increased the sectional and volumetric expansion of extrudates, irrespective of starch type. Since expansion correlates with the rheological properties of the melt, RPC and RPC/starch blends were investigated pre- and postextrusion in a closed cavity rheometer at extrusion-like conditions. It was shown that with increasing RPC level the complex viscosity |ƞ*| of extruded starch/RPC blends increased, which could be linked to expansion behaviour.

scholarly journals Impact of Rapeseed Press Cake on the Rheological Properties and Expansion Dynamics of Extruded Maize Starch

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 616
Author(s):  
Anna Martin ◽  
Raffael Osen ◽  
Heike Petra Karbstein ◽  
M. Azad Emin
Keyword(s):  
Rheological Properties ◽  
Press Cake ◽  
Quality Parameter ◽  
Maize Starch ◽  
Short Term ◽  
Closed Cavity ◽  
Volumetric Expansion ◽  
Expansion Behavior ◽  
Extrusion Technology ◽  
The Impact

Rapeseed press cake (RPC), an oil pressing side product rich in protein and fiber, can be combined with starch and valorized into directly expanded products using extrusion technology. The mechanism of starch expansion has been studied in detail, but the impact of RPC on expansion behavior is poorly understood. However, it can be linked to rheological and physicochemical properties and is a key product quality parameter. Blends with different amounts of RPC (0, 10, 40 g/100 g) were extruded at different barrel temperatures (100, 120, 140 °C) and moisture contents (24 or 29 g/100 g). The initial, intermediate and final sectional, longitudinal and volumetric expansion indices (SEI, LEI, VEI) were monitored directly, 10 s and 24 h after die exit to measure extrudate growth and shrinkage. The viscous and elastic properties of the extruded blends were investigated in a closed cavity rheometer. Starch and blends with 10 g/100 g RPC achieved a high initial SEI followed by significant short-term shrinkage. Blends containing 40 g/100 g RPC did not show any initial expansion. With increasing RPC content, the intermediate SEI decreased, but all samples reached a similar final SEI due to time-dependent swelling of the RPC blends. With increasing RPC content, the elasticity of the starch-based extruded samples significantly increased. Our study shows that comprehensive control and understanding of expansion mechanisms can be achieved only by investigating all stages of extrudate growth and shrinkage. We also found that the closed cavity rheometer is a powerful tool to correlate the rheological properties and expansion mechanisms of biopolymers.

Studies to predict the effect of pregelatinization on excipient property of maize and potato starch blends

2020 ◽  
Vol 164 ◽  
pp. 1206-1214
Author(s):  
Digambar Kankate ◽  
S.G. Panpalia ◽  
K. Jayaram Kumar ◽  
John F. Kennedy
Keyword(s):  
Potato Starch ◽  
Starch Blends

Direct evidence for the non-additive gelatinization in binary starch blends: A case study on potato starch mixed with rice or maize starches

2015 ◽  
Vol 50 ◽  
pp. 137-144 ◽  
Author(s):  
Jasmien Waterschoot ◽  
Sara V. Gomand ◽  
Jan A. Delcour ◽  
Bart Goderis
Keyword(s):  
Direct Evidence ◽  
Potato Starch ◽  
Starch Blends

Performance of weaning and post-weaned steers fed partial or complete extruded diets

1994 ◽  
Vol 1994 ◽  
pp. 72-72
Author(s):  
X. Serrano ◽  
M.D. Baucells ◽  
F. Puchal
Keyword(s):  
Animal Feed ◽  
Heat Processing ◽  
Extrusion Cooking ◽  
Feed Manufacturing ◽  
Lack Of Information ◽  
Food And Feed ◽  
Extruded Products ◽  
Dietary Treatments ◽  
Extrusion Technology ◽  
Made In

Extrusion-cooking has become a well established industrial technology with a number of food and feed applications. In addition to the usual benefits of heat processing, extrusion offers the possibility of modifying the functional properties of feed ingredients and/or of giving them a different texture (Cheftel, 1986). During the last 10-15 years significant advances have been made in the application of extrusion technology to the animal feed manufacturing. However there is a lack of information on the use of extruded products in starter diets for steers. The aim of this experiment was to evaluate the effects on the performance of weaning and post-weaned steers of the inclusion of several extruded ingredients in the diet.Thirty nine 1 to 2 week-old male friesian steers (mean body weight of 54 kg) were randomly assigned to 3 dietary treatments from outcome groups of similar initial weights.

scholarly journals Effect of Potato Starch Characteristics on the Textural Properties of Korean-style Cold Noodles Made from Wheat Flour and Potato Starch Blends

2006 ◽  
Vol 12 (4) ◽  
pp. 278-283 ◽  
Author(s):  
Takahiro NODA ◽  
Shohei FUJIKAMI ◽  
Hideho MIURA ◽  
Michihiro FUKUSHIMA ◽  
Shigenobu TAKIGAWA ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Potato Starch ◽  
Textural Properties ◽  
Starch Blends
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