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International Journal of Food Properties Volume 22, 2019 - Issue 1
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Original Article

Effects of extrusion variables on corn-mango peel extrudates properties, torque and moisture loss

Mazween Mohamad Mazlana Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, UPM Serdang, MalaysiaORCID Iconhttps://orcid.org/0000-0001-9643-5188View further author information
ORCID Icon,
Rosnita A. Taliba Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, UPM Serdang, Malaysia;b Halal Products Research Institute, Universiti Putra Malaysia, UPM Serdang, MalaysiaCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0003-3848-0700View further author information
ORCID Icon,
Nor Fitriyanah Maila Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, UPM Serdang, MalaysiaView further author information
,
Farah Saleena Taipa Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, UPM Serdang, MalaysiaView further author information
,
Nyuk Ling China Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, UPM Serdang, MalaysiaORCID Iconhttps://orcid.org/0000-0001-5787-9149View further author information
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Rabiha Sulaimanb Halal Products Research Institute, Universiti Putra Malaysia, UPM Serdang, Malaysia;c Department of Food Technology, Faculty of Science and Food Technology, Universiti Putra Malaysia, UPM Serdang, MalaysiaView further author information
,
Radhiah Shukric Department of Food Technology, Faculty of Science and Food Technology, Universiti Putra Malaysia, UPM Serdang, MalaysiaView further author information
&
Mohd Zuhair Mohd Nora Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, UPM Serdang, Malaysia;c Department of Food Technology, Faculty of Science and Food Technology, Universiti Putra Malaysia, UPM Serdang, MalaysiaView further author information
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Pages 54-70 | Received 12 Aug 2018, Accepted 03 Jan 2019, Published online: 06 Feb 2019

Citations (27)

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Zuoyong Zhang, Luji Zhang, Shudong He, Xingjiang Li, Risheng Jin, Qian Liu, Shuguang Chen & Hanju Sun. (2023) High-moisture Extrusion Technology Application in the Processing of Textured Plant Protein Meat Analogues: A Review. Food Reviews International 39:8, pages 4873-4908.
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Mazween Mohamad Mazlan, Rosnita A. Talib, Farah Saleena Taip, Nyuk Ling Chin, Rabiha Sulaiman, Radhiah Shukri & Mohd Zuhair Mohd Nor. (2020) Changes in the physical properties and specific mechanical energy of corn-mango peel extrudates. CyTA - Journal of Food 18:1, pages 417-426.
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Ke Zhang, Xin Jia, Zibo Zhu & Wentong Xue. (2020) Physicochemical properties of rice analogs based on multi-level: influence of the interaction of extrusion parameters. International Journal of Food Properties 23:1, pages 2033-2049.
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Articles from other publishers (24)

Aamir Iqbal & Syed S.H. Rizvi. (2023) Nutritionally enhanced milk protein and starch-based extrudates made from agro-food byproducts using supercritical fluid extrusion. Innovative Food Science & Emerging Technologies 90, pages 103511.
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Esther Medina-Rendon, Elisa Beltran-Medina, Guadalupe Guatemala-Morales, Eduardo Padilla-Camberos, Rosa Corona-González, Pedro Mondragón-Cortez & Enrique Arriola-Guevara. (2023) Optimization of Extrusion Conditions for an Extruded Food Enriched with Mango By-Products (Mangifera indica var. Tommy Atkins) via Response Surface Methodology. Processes 11:11, pages 3182.
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Breana Downs, Katarzyna Skrzypczak, Jana K. Richter, Tomasz Krajka, Marina Ikuse, Joshua B. Bernin & Girish M. Ganjyal. (2023) Influence of legume‐derived proteins with varying solubility on the direct expansion of corn starch during twin‐screw extrusion processing. Journal of Food Science 88:10, pages 4169-4179.
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Edward Attenborough, Justin Creado, Alice Tiong, Paul Michalski, Sushil Dhital, Kahlil Desai & Leonie van ‘t Hag. (2023) Feed composition and particle size affect the physicochemical properties of jackfruit-corn extrudates. LWT 185, pages 115148.
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Stefan Junge, Mykola Zablodskiy, Nataliia Zaiets, Roman Chuenko & Stanislav Kovalchuk. (2023) The screw-type electrothermomechanical converter as a source of multiphysical influence on the technological environment. Naukovij žurnal «Tehnìka ta energetika» 14:3, pages 34-46.
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Krzysztof Mudryk, Taras Hutsol, Mykola Zablodskiy, Dmytro Sorokin & Serhii Usenko. (2023) A study of electrothermomechanical converter for technological purposes with nonlinear changes in the loading and cooling medium. Naukovij žurnal «Tehnìka ta energetika» 14:2, pages 9-22.
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Mykola Zablodskiy, Stanislav Kovalchuk, Volodymyr Gritsyuk & Periasami Subramanian. (2023) Screw electromechanical hydrolyzer for processing poultry by-products. Naukovij žurnal «Tehnìka ta energetika» 14:1.
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Nazlı ŞAHİN & Abdulvahit SAYASLAN. (2023) Ekstrüzyon Teknolojisi ve Buğday Öğütme Yan Ürünlerinin Ekstrüde Gıda Üretiminde KullanımıExtrusion Technology and Utilization of Wheat Milling By-Products in Extruded Foods. Bursa Uludağ Üniversitesi Ziraat Fakültesi Dergisi.
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Xin Yi Hua, Yushen Long, Dayna Shu Min Ong, Alicia Hui Ping Theng, Jing K. Shi, Raffael Osen, Min Wu & Jie Hong Chiang. (2023) Mathematical optimisation of extruded mixed plant protein-based meat analogues based on amino acid compositions. Current Research in Food Science 7, pages 100648.
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David Neder‐Suárez, Daniel Lardizábal‐Gutiérrez, Carmen Oralia Meléndez‐Pizarro, Danger Tabio‐García, José de Jesús Zazueta‐Morales, María Janeth Rodríguez‐Roque, León Raúl Hernández‐Ochoa, Carlos Iván Delgado‐Nieblas & Armando Quintero‐Ramos. (2022) Effect in Physical, Thermo‐Mechanical Properties, and In Vitro Starch Digestibility of Extruded and Microwave‐Expanded Snacks—Mixture of Blue Corn, Black Bean, and Chard: An Optimization Study. Starch - Stärke 75:1-2.
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Jana K. Richter, Ewa Pietrysiak, Pichmony Ek, Debomitra Dey, Bon‐Jae Gu, Marina Ikuse, Elizabeth Nalbandian, Angelika Żak & Girish M. Ganjyal. (2022) Extrusion characteristics of ten novel quinoa breeding lines. Journal of Food Science 87:12, pages 5349-5362.
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Sara Marçal, Débora A. Campos & Manuela Pintado. (2022) Washing with sodium hypochlorite or peracetic acid: Its impact on microbiological quality, phytochemical composition and antioxidant activity of mango peels. Food Control 139, pages 109080.
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Jana K. Richter, Bon‐Jae Gu, Pichmony Ek, Debomitra Dey, Steven R. Saunders & Girish M. Ganjyal. (2022) Potential interactions between starch and fruit pomace may impact the expansion ratio of direct expanded extrudates. Journal of Food Science 87:8, pages 3513-3527.
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Diva Santos, Manuela Pintado & José A. Lopes da Silva. (2022) Potential nutritional and functional improvement of extruded breakfast cereals based on incorporation of fruit and vegetable by-products - A review. Trends in Food Science & Technology 125, pages 136-153.
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David Lesmana, Yoanes M. Vianney, Yohanes A. Goenawan, Karina Natalie, Johan Sukweenadhi, Gisela Buschle-Diller, Yayon P. Mukti, Christina M. Erawati & Maria G. M. Purwanto. (2021) Valorization of Peel-Based Agro-Waste Flour for Food Products: A Systematic Review on Proximate Composition and Functional Properties. ACS Food Science & Technology 2:1, pages 3-20.
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Nikolay Zablodsky, Roman Chuenko, Volodymyr Gritsyuk, Stanislav Kovalchuk & Oleksii Romanenko. (2021) The Numerical Analysis of Electromechanical Characteristics of Twin-Screw Electromechanical Hydrolyzer. The Numerical Analysis of Electromechanical Characteristics of Twin-Screw Electromechanical Hydrolyzer.
Nikolay Zablodsky, Stanislav Kovalchuk, Roman Chuenko, Andrii Zhyltsov & Volodymyr Gritsyuk. (2021) The numerical investigation of magnetic properties of metal-oxide based nanofluid. The numerical investigation of magnetic properties of metal-oxide based nanofluid.
Sara Marçal & Manuela Pintado. (2021) Mango peels as food ingredient / additive: nutritional value, processing, safety and applications. Trends in Food Science & Technology 114, pages 472-489.
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Debomitra Dey, Jana K. Richter, Pichmony Ek, Bon-Jae Gu & Girish M. Ganjyal. (2021) Utilization of Food Processing By-products in Extrusion Processing: A Review. Frontiers in Sustainable Food Systems 4.
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Thomas Ménabréaz, Mathias Dorsaz, Dimitri Bocquel, Isabelle Udrisard, Agnieszka Kosinska-Cagnazzo & Wilfried Andlauer. (2021) Goji Berry and Whey Protein Concentrate Enriched Rice Extrudates - Physical Properties and Accessibility of Bioactives. Polish Journal of Food and Nutrition Sciences, pages 29-37.
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Samuel Sunday Sobowale, Oluwafemi Ayodeji Adebo, Olawale Paul Olatidoye, Adeniyi Tajudeen Olayanju & Antoine Floribert Mulaba-Bafubiandi. 2021. Food Security and Safety. Food Security and Safety 689 708 .
Oleg Bakhchevnikov & Sergey Braginets. (2020) Extrusion of Plant Raw Materials in Food Production: A Review. Food Processing: Techniques and Technology 50:4, pages 690-706.
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Nicola Gasparre, James Pan, Priscila Leal da Silva Alves, Cristina M. Rosell & Jose De J. Berrios. (2020) Tiger Nut (Cyperus esculentus) as a Functional Ingredient in Gluten-Free Extruded Snacks. Foods 9:12, pages 1770.
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William Leonard, Pangzhen Zhang, Danyang Ying & Zhongxiang Fang. (2019) Application of extrusion technology in plant food processing byproducts: An overview. Comprehensive Reviews in Food Science and Food Safety 19:1, pages 218-246.
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