4,307
Views
27
CrossRef citations to date
0
Altmetric
Original Article

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

ORCID Icon, ORCID Icon, , , ORCID Icon, , & show all
Pages 54-70 | Received 12 Aug 2018, Accepted 03 Jan 2019, Published online: 06 Feb 2019

References

  • Ravani, A.; Joshi, D. C. Mango and It’s by Product Utilization-A Review. Trends Post Harvest Technol. 2013, 1(1), 55–67.
  • Gerg, N. Composting of Mango Peel. Central Institute for Subtropical Horticulture, 2016; 1–3.
  • Sanon, H.; Kanwe, A. Valorisation of Mango Peels and Seed Kernels in Animal Feeding: Nutritive Value and Voluntary Feed Intake by Sheep. Adv. Animal Biosci., 2010, 1(2), 445–446.
  • Orayaga, K. T.; Oluremi, O. I. A.; Tuleun, C. D.; Carew, S. N. Utilization of Composite Mango (Mangifera Indica) Fruit Reject Meal in Starter Broiler Chicks Feeding. J. Exp. Agric. Int. 2017, 17(2), 1–9. DOI: 10.9734/JEAI.
  • Jahurul, M.; Zaidul, I.; Ghafoor, K.; Al-Juhaimi, F. Y.; Nyam, K.; Norulaini, N.; Mohd Omar, A. Mango (Mangifera Indica L.) By-Products and Their Valuable Components: A Review. Food Chem. 2015, 183, 173–180. DOI: 10.1016/j.foodchem.2015.03.046.
  • Ajila, C. M.; Aalami, M.; Leelavathi, K.; Prasada Rao, U. J. S. Mango Peel Powder: A Potential Source of Antioxidant and Dietary Fiber in Macaroni Preparations. Innovative Food Sci. Emerg. Technol. 2010, 11(1), 219–224. DOI: 10.1016/j.ifset.2009.10.004.
  • Aziz, N. A. A.; Wong, L. M.; Bhat, R.; Cheng, L. H. Evaluation of Processed Green and Ripe Mango Peel and Pulp Flours (Mangifera Indica Var Chokanan) in Term of Chemical Composition, Antioxidant Compounds and Functional Properties. J. Sci. Food Agric. 2012, 92, 557–563. DOI: 10.1002/jsfa.4606.
  • Korkerd, S.; Wanlapa, S.; Puttanlek, C.; Uttapap, D.; Expansion, R. V. Functional Properties of Extruded Snacks Enriched with Nutrition Sources from Food Processing By-Product. J. Food Sci. Technol. 2015, 53(1), 561–570. DOI: 10.1007/s13197-015-2039-1.
  • Sarkar, P.; Choudhury, G. S. Peach Pomace Processing Using Twin Screw Extrusion. J. Microbiol. Biotechnol. Food Sci. 2014, 3(4), 279–285.
  • Yagci, S.; Göguş, F. Development of Extruded Snack from Food By-Products: A Response Surface Analysis. J. Food Process Eng. 2009, 32(4), 565–586. DOI: 10.1111/j.1745-4530.2007.00232.x.
  • Altan, A.; Mccarthy, K. L.; Maskan, M. Evaluation of Snack Foods from Barley Tomato Pomace Blends by Extrusion Processing. J. Food Eng. 2008, 84(2), 231–242. DOI: 10.1016/j.jfoodeng.2007.05.014.
  • Moscicki, L.; Mitrus, M.; Wojtowicz, A.; Oniszczuk, T.; Rejak, A. Extrusion-Cooking of Starch. In Advances in Agrophysical Research; Grundas, S., Stepniewski, A., InTech, Rijeka, 2013; pp 328–346.
  • Fletcher, S.; Richmond, P.; Smith, A. An Experimental Study of Twin-Screw Extrusion-Cooking of Maize Grits. J. Food Eng. 1985, 4(4), 291–312. DOI: 10.1016/0260-8774(85)90009-3.
  • De Mesa, N. J.; Alavi, S.; Singh, N.; Shi, V.; Dogan, H.; Sang, Y. Soy Protein-Fortified Expanded Extrudates: Baseline Study Using Normal Corn Starch. J. Food Eng. 2009, 90, 262. DOI: 10.1016/j.jfoodeng.2008.06.032.
  • Filli, K. B.; Nkama, I.; Jideani, V. A.; Ibok, I. U.; Parameters, S. Product Properties Responses during Extrusion of Fura from Millet-Soybean Mixtures. Niger. Food J. 2012, 30(1), 82–100. DOI: 10.1016/S0189-7241(15)30017-5.
  • Yagci, S.; Göguş, F. Selected Physical Properties of Expanded Extrudates from the Blends of Hazelnut Flour-Durum Clear Flour-Rice. Int. J. Food Prop. 2009, 12, 405–413. DOI: 10.1080/10942910701823247.
  • Rhee, K. S.; Kim, E. S.; Kim, B. K.; Jung, B. M.; Rhee, K. C. Extrusion of Minced Catfish with Corn and Defatted Soy Flours for Snack Foods. J. Food Process. Preserv. 2004, 28, 288–301. DOI: 10.1111/jfpp.2004.28.issue-4.
  • Singha, P.; Muthukumarappan, K. Effects of Processing Conditions on the System Parameters during Single Screw Extrusion of Blend Containing Apple Pomace. J. Food Process Eng. 2016, 40(4), 1–11.
  • Ryu, G. H.; Walker, C. E. The Effects of Extrusion Conditions on the Physical Properties of Wheat Flour Extrudates. Starch/Starke. 1995, 47, 33–36. DOI: 10.1002/star.19950470109.
  • Wang, Y. Y.; Ryu, G. H. Physical Properties of Extruded Corn Grits with Corn Fibre by CO2 Injection Extrusion. J. Food Eng. 2012, 116, 14–20. DOI: 10.1016/j.jfoodeng.2012.10.041.
  • Association of Analytical Chemists (AOAC). Official Method of Analysis, Association of Official Analytical Chemists; Washington D.C., USA, 1995.
  • Morsy, N. E.; Rayan, A. M.; Youssef, K. M.; Properties, P. C.; Activity, A. Phytochemicals and Sensory Evaluation of Rice-Based Extrudates Containing Dried Corchorus Olitorius L. Leaves. J. Food Process Technol. 2015, 6(1), 408.
  • Sahin, S.; Sumnu, S. G. Physical Properties of Foods; Springer Science+Business Media, LLC: New York, 2006.
  • Yunus, A. C.; Michael, A. B. Thermodynamics: An Engineering Approach, 8th ed.; McGraw-Hill Education: New York, 2015.
  • Deghan-Shoar, Z.; Hardacre, A. K.; Brennan, C. S. The Physico-Chemical Characteristics of Extruded Snack Enriched with Tomato Lycopene. Food Chem. 2010, 123, 1117. DOI: 10.1016/j.foodchem.2010.05.071.
  • van Lengerich, B.;. Influence of Extrusion Processing on In-Line Rheological Behaviour, Structure and Function of Wheat Starch. Dough Rheology and Baked Product Texture. In Dough Rheology and Baked Product Texture; Faridi, H., Faubion, J. M., Eds.; Boston, MA: Springer, 1990; pp 421–472.
  • Oke, M. O.; Awonorin, S. O.; Sanni, L. O.; Asiedu, R.; Aiyedun, P. O. Effect of Extrusion Variables on Extrudates Properties of Water Yam Flour-A Response Surface Analysis. J. Food Process. Preserv. 2013, 37, 456–473. DOI: 10.1111/j.1745-4549.2011.00661.x.
  • Mendonca, S.; Grossmann, M. V. E.; Verhe, R. Corn Bran as a Fibre Source in Expanded Snacks. Lebensmitted-Wissenchaft Unterchung-Technol. 2000, 33, 2–8. DOI: 10.1006/fstl.1999.0601.
  • Atienzo-Lazos, M.; Delgado, E.; Ochoa-Martinez, A.; Aguilar-Palazuelos, E.; Martinez, B. F.; Ramirez-Wong, B.; Gallegos-Infante, A.; Medrano-Roldan, H.; Solis-Soto, A. Effect of Moisture and Temperature on the Functional Properties of Composite Flour Extrudates from Beans (Phaseolus Vulgaris) and Nixtamalized Corn (Zea Mays). J. Animal Prod. Adv. 2011, 2011(1), 9–20.
  • Bisharat, G. I.; Oikonomopoulou, V. P.; Panagiotou, N. M.; Krokida, M. K.; Maroulis, Z. B. Effect of Extrusion Conditions on the Structural Properties of Corn Extrudates Enriched with Dehydrated Vegetables. Food Res. Int. 2013, 53, 1–14. DOI: 10.1016/j.foodres.2013.03.043.
  • Camacho-Hernandez, I. L.; Zazueta-Morales, J. J.; Gallegos-Infante, J. A.; Agular-Palazuelos, E.; Rocha-Guzman, N. E.; Navarro-Cortez, R. O.; Jacobo-Valenzuela, N.; Gomez-Aldapa, C. A. Effect of Extrusion Conditions on Physicochemical Characteristics and Anthocyanin Content of Blue Corn Third-Generation Snacks. CyTA-J. Food. 2014, 12, 320–330. DOI: 10.1080/19476337.2013.861517.
  • Alam, M. S.; Pathania, S.; Sharma, A. Optimization of the Extrusion Process for Development of High Fibre Soybean-Rice-Ready-to-Eat Snacks Using Carrot Pomace and Cauliflower Trimmings. LWT Food Sci. Technol. 2016, 74, 135–144. DOI: 10.1016/j.lwt.2016.07.031.
  • Obradovic, V.; Babic, J.; Subaric, D.; Jozinovic, A.; Ackar, D. Physico-Chemical Properties of Corn Extrudates Enriched with Tomato Powder and Ascorbic Acid. Chem. Biochem. Eng. Q. 2015, 29(3), 325–342. DOI: 10.15255/CABEQ.2014.2159.
  • Seth, D.; Badwaik, L. S.; Ganapathy, V. Effect of Feed Composition, Moisture Content and Extrusion Temperature on Extrudate Characteristics of Yam-Corn-Rice Based Snack Food. J. Food Sci. Technol. 2015, 52(3). 1830–1838
  • Coutinho, L. S.; Batista, J. E. R.; Caliari, M.; Soares Junior, M. S. Optimization of Extrusion Variables for the Production of Snacks from By-Products of Rice and Soybean. Food Sci. Technol. 2013, 33(4), 705–712. DOI: 10.1590/S0101-20612013000400016.
  • Rampersad, R.; Badrie, N.; Physicochemical, C. E. Sensory Characteristics of Flavoured Snacks from Extruded Cassava/Pegion Pea Flour. J. Food Sci. 2003, 68, 363–367. DOI: 10.1111/j.1365-2621.2003.tb14166.x.
  • Giannini, A. N.; Krokida, M. K.; Bisharat, G. I. Structural Properties of Corn-Based Extrudated Enriched with Plant Fibers. Int. J. Food Prop. 2013, 16(3), 667–683. DOI: 10.1080/10942912.2011.565536.
  • Potter, R.; Stojceska, V.; Plunkett, A. The Use of Fruit Powders in Extruded Snack Suitable for Children’s Diet. Food Sci. Technol. 2013, 51, 537–544.
  • Kaur, A.; Kaur, S.; Singh, M.; Singh, N.; Shevkani, K.; Singh, B. Effect of Banana Flour, Screw Speed and Temperature on Extrusion Behaviour of Corn Extrudates. J. Food Sci. Technol. 2015, 52(7), 4276–4285. DOI: 10.1007/s13197-014-1524-2.
  • Ding, Q. B.; Ainsworth, P.; Plunkett, A.; Tucker, G.; Marson, H. The Effect of Extrusion Conditions on the Functional and Physical Properties of Wheat-Based Expanded Snacks. J. Food Eng. 2006, 73, 142–148. DOI: 10.1016/j.jfoodeng.2005.01.013.
  • Chinellato, M. M.; Conegero, J.; Marques, D. R.; Oliveira, D. M.; Clemente, E.; Monteiro, A. R. G. Physical-Chemical and Sensory Quality of Cassava Extruded Snack Added with Hibiscus Sabdariffa L. Chem. Eng. Trans. 2016, 49, 403–408.
  • Chevanan, N.; Rosentrater, K. A.; Muthukumarappan, K. Effects of Processing Conditions on Single Screw Extrusion of Feed Ingredients Containing DDGS. Food Bioprocess Technol. 2010, 3, 111–120. DOI: 10.1007/s11947-008-0065-y.
  • Harper, J. M.; Extrusion of Food: Volume 1. CRC Press, Inc; CRC Press: Boca Raton, 1981.
  • Omeire, G. C.; Iwe, M. O.; Akobundu, E. N. Effect of Extrusion Cooking Variables on the Torque and Specific Mechanical Energy of A Single Screw Extruder. Br. J. Appl. Sci. Technol. 2014, 4(19), 2772–2783. DOI: 10.9734/BJAST/2014/8500.
  • Vera-Sorroche, J.; Kelly, A.; Brown, E.; Coates, P.; Karnachi, N.; Harkin-Jones, E.; Li, K.; Deng, J. Thermal Optimisation of Polymer Extrusion Using In-Process Monitoring Techniques. Appl. Therm. Eng. 2013, 53(2), 405–413. DOI: 10.1016/j.applthermaleng.2012.04.013.
  • Smith, J.; Hardacre, A. Development of an Extruded Snack Product from the Legume Vicia Faba Minor. Procedia Food Sci. 2011, 1, 1573–1580. DOI: 10.1016/j.profoo.2011.09.233.
  • Riaz, M. N.;. Extruders in Food Applications; Boca Raton: CRC Press, 2000.