Thermal, textural, and physicochemical analysis of corn extrudates enriched with broccoli or olive paste

Figures & data

Table 1  Extrusion conditions and materials composition

Material	X (wb%)	C (%)	T (°C)	R (rpm)
Broccoli/corn	14	4	140	150
Broccoli/corn	14	4	140	250
Broccoli/corn	14	4	180	150
Broccoli/corn	14	4	180	250
Broccoli/corn	14	7	160	200
Broccoli/corn	14	10	140	150
Broccoli/corn	14	10	140	250
Broccoli/corn	14	10	180	150
Broccoli/corn	14	10	180	250
Broccoli/corn	16.5	4	160	200
Broccoli/corn	16.5	7	140	200
Broccoli/corn	16.5	7	160	150
Broccoli/corn	16.5	7	160	200
Broccoli/corn	16.5	7	160	250
Broccoli/corn	16.5	7	180	200
Broccoli/corn	16.5	10	160	200
Broccoli/corn	19	4	140	150
Broccoli/corn	19	4	140	250
Broccoli/corn	19	4	180	150
Broccoli/corn	19	4	180	250
Broccoli/corn	19	7	160	200
Broccoli/corn	19	10	140	150
Broccoli/corn	19	10	140	250
Broccoli/corn	19	10	180	150
Broccoli/corn	19	10	180	250
Olive/corn	14	4	140	150
Olive/corn	14	4	140	250
Olive/corn	14	4	180	150
Olive/corn	14	4	180	250
Olive/corn	14	6	160	200
Olive/corn	14	8	140	150
Olive/corn	14	8	140	250
Olive/corn	14	8	180	150
Olive/corn	14	8	180	250
Olive/corn	16.5	4	160	200
Olive/corn	16.5	6	140	200
Olive/corn	16.5	6	160	150
Olive/corn	16.5	6	160	200
Olive/corn	16.5	6	160	250
Olive/corn	16.5	6	180	200
Olive/corn	16.5	8	160	200
Olive/corn	19	4	140	150
Olive/corn	19	4	140	250
Olive/corn	19	4	180	150
Olive/corn	19	4	180	250
Olive/corn	19	6	160	200
Olive/corn	19	8	140	150
Olive/corn	19	8	140	250
Olive/corn	19	8	180	150

Table 2  GAB model parameters and regression analysis from the sorption isotherms

Material	Extrusion conditions and materials composition			Xm	C	K	SR	SE
Broccoli/corn	T (°C) = 160	C (%) = 7	R (rpm) = 200
			X (wb%) = 14.0	0.054	25.755	0.725	0.026	0.001
			X (wb%) = 16.5	0.056	29.677	0.756	0.051	0.001
			X (wb%) = 19.0	0.061	32.000	0.726	0.034	0.000
Broccoli/corn	T (°C) = 160	X (wb%) = 16.5	R (rpm) = 200
			C (%) = 4.0	0.056	29.677	0.756	0.051	0.001
			C (%) = 7.0	0.057	26.573	0.759	0.041	0.003
			C (%) = 10	0.057	30.001	0.764	0.041	0.003
Broccoli/corn	T (°C) = 160	X (wb%) = 16.5	C (%) = 7.
			R (rpm) = 150	0.056	29.677	0.756	0.051	0.001
			R (rpm) = 200	0.057	32.002	0.755	0.013	0.005
			R (rpm) = 250	0.054	29.000	0.773	0.033	0.009
Broccoli/corn	X (wb%) = 16.5	C (%) = 7	R (rpm) = 200
			T (°C) = 140	0.056	29.677	0.756	0.051	0.001
			T (°C) = 160	0.063	45.707	0.706	0.010	0.002
			T (°C) = 180	0.053	28.569	0.777	0.028	0.002
Olive/corn	T (°C) = 160	C (%) = 6	R (rpm) = 200
			X (wb%) = 14.0	0.054	18.179	0.771	0.023	0.003
			X (wb%) = 16.5	0.057	33.317	0.735	0.023	0.003
			X (wb%) = 19.0	0.060	35.567	0.716	0.010	0.003
Olive/corn	T (°C) = 160	X (wb%) = 16.5	R (rpm) = 200
			C (%) = 6	0.055	33.244	0.768	0.031	0.006
			C (%) = 4	0.057	33.317	0.735	0.023	0.003
			C (%) = 8	0.058	33.400	0.728	0.042	0.003
Olive/corn	T (°C) = 160	X (wb%) = 16.5	C (%) = 6
			R (rpm) = 200	0.055	42.084	0.760	0.029	0.008
			R (rpm) = 150	0.057	33.317	0.735	0.023	0.003
			R (rpm) = 250	0.054	35.148	0.757	0.032	0.003
Olive/corn	X (wb%) = 16.5	C (%) = 6	R (rpm) = 200
			T (°C) = 160	0.056	41.155	0.753	0.025	0.003
			T (°C) = 140	0.057	33.317	0.735	0.023	0.003
			T (°C) = 180	0.052	33.000	0.762	0.030	0.002

Figure 1 Sorption isotherms of extruded broccoli/corn snacks (GAB model) in the different: (a) broccoli or olive paste/corn ratio, C (%), (b) feed moisture, X (wb%), (c) screw speed (rpm), and (d) extrusion temperature, T (°C).

Figure 2 Sorption isotherms of extruded olive/corn snacks (GAB model) in the different: (a) broccoli or olive paste/corn ratio, C (%), (b) feed moisture, X (wb%), (c) screw speed (rpm), and (d) extrusion temperature, T (°C).

Table 3  Glass transition temperatures of extruded broccoli/corn and olive/corn snacks in a_w = 0.53

Material	Extrusion conditions and materials composition			Tg	Stdv
Broccoli/corn	T (°C) = 160	C (%) = 7	R (rpm) = 200
			X (wb%) = 14.0	52.43	0.69
			X (wb%) = 16.5	48.19	0.29
			X (wb%) = 19.0	49.18	0.92
Broccoli/corn	T (°C) = 160	X (wb%) = 16.5	R (rpm) = 200
			C (%) = 4.0	49.03	1.03
			C (%) = 7.0	48.19	0.29
			C (%) = 10	50.22	0.14
Broccoli/corn	T (°C) = 160	X (wb%) = 16.5	C (%) = 7.
			R (rpm) = 150	52.76	0.41
			R (rpm) = 200	48.19	0.29
			R (rpm) = 250	50.30	0.14
Broccoli/corn	X (wb%) = 16.5	C (%) = 7	R (rpm) = 200
			T (°C) = 140	52.76	0.22
			T (°C) = 160	48.19	0.29
			T (°C) = 180	50.30	0.17
Olive/corn	T (°C) = 160	C (%) = 6	R (rpm) = 200
			X (wb%) = 14.0	42.15	0.02
			X (wb%) = 16.5	40.79	0.82
			X (wb%) = 19.0	41.21	0.91
Olive/corn	T (°C) = 160	X (wb%) = 16.5	R (rpm) = 200
			C (%) = 4	41.84	0.21
			C (%) = 6	40.79	0.82
			C (%) = 8	42.97	0.01
Olive/corn	T (°C) = 160	X (wb%) = 16.5	C (%) = 6.
			R (rpm) = 150	40.93	0.08
			R (rpm) = 200	40.79	0.82
			R (rpm) = 250	41.58	0.83
Olive/corn	X (wb%) = 16.5	C (%) = 6	R (rpm) = 200
			T (°C) = 140	40.83	0.87
			T (°C) = 160	40.79	0.82
			T (°C) = 180	43.75	0.30

Table 4  Regression analysis of the applied mathematical models for broccoli/corn and olive/corn snacks

Material		Model parameters					Standard deviation
Broccoli/Corn		A0	αX	αC	αT	αR	SR	SE
Properties	σmax	115.860	2.019	−6.025	1.0187	−0.962	193.932	30.328
	ϵmax	0.220	−0.755	1.634	0.4729	−0.378	0.244	0.033
	E	494.445	1.075	−8.606	1.5785	−0.694	708.160	140.160
	N	34.549	0.078	6.036	−1.8234	0.391	39.763	5.120
Olive/Corn		A0	αX	αC	αT	αR	SR	SE
Properties	σmax	296.417	4.532	2.054	−2.595	−0.421	359.756	179.755
	ϵmax	0.494	0.683	−9.322	0.420	−0.373	0.622	0.177
	E	208.225	3.263	−20.930	−4.008	2.400	553.517	88.820
	N	20.908	−2.460	10.397	0.294	−0.865	39.268	7.949

Figure 3 Glass transition temperatures, T_g (°C), correlated with samples’ moisture content.

Figure 4 Maximum stress for broccoli/corn and olive/corn snacks correlated with: (a) broccoli or olive paste/corn ratio, C (%), (b) feed moisture, X (wb%), (c) screw speed (rpm), and (d) extrusion temperature, T (°C).

Figure 5 Maximum strain for broccoli/corn and olive/corn snacks correlated with: (a) broccoli or olive paste/corn ratio, C (%), (b) feed moisture, X (wb%), (c) screw speed (rpm), and (d) extrusion temperature, T (°C).

Figure 6 Elasticity parameter for broccoli/corn and olive/corn snacks correlated with: (a) broccoli or olive paste/corn ratio, C (%), (b) feed moisture, X (wb%), (c) screw speed (rpm), and (d) extrusion temperature, T (°C).

Figure 7 Number of cracks during compression tests for broccoli/corn and olive/corn snacks correlated with: (a) broccoli or olive paste/corn ratio, C (%), (b) feed moisture, X (wb%), (c) screw speed (rpm), and (d) extrusion temperature, T (°C).