Document Detail


Effects of extrusion variables on the properties of waxy hulless barley extrudates.
MedLine Citation:
PMID:  15053346     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
The objective of this research was to investigate the extrudability of waxy hulless barley flour under various extrusion conditions. Waxy hulless barley flour was processed in a laboratory-scale corotating twin-screw extruder with different levels of feed moisture content (22.3, 26.8, and 30.7%) and die temperature (130, 150, and 170 degrees C) to develop a snack food with high beta-glucan content. The effects of extrusion condition variables (screw configuration, moisture, and temperature) on the system variables (pressure and specific mechanical energy), the extrudate physical properties (sectional expansion index, bulk density), starch gelatinization, pasting properties (cold peak viscosity, trough viscosity, and final viscosity), and beta-glucan contents were determined. Results were evaluated by using response surface methodology. Increased extrusion temperature and feed moisture content resulted in decreases in exit die pressure and specific mechanical energy values. For extrudates extruded under low shear screw configuration (LS), increased barrel temperature decreased sectional expansion index (SEI) values at both low and high moisture contents. The feed moisture seems to have an inverse relationship with SEI over the range studied. Bulk density was higher at higher moisture contents, for both low and high barrel temperatures, for samples extruded under high shear screw configuration (HS) and LS. Cold peak viscosities (CV) were observed in all samples. The CV increased with the increase in extrusion temperature and feed moisture content. Although beta-glucan contents of the LS extrudates were comparable to that of barley flour sample, HS samples had generally lower beta-glucan contents. The extrusion cooking technique seems to be promising for the production of snack foods with high beta-glucan content, especially using LS conditions.
Authors:
Hamit Köksel; Gy-Hyung Ryu; Arzu Başman; Hande Demiralp; Perry K W Ng
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Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't    
Journal Detail:
Title:  Die Nahrung     Volume:  48     ISSN:  0027-769X     ISO Abbreviation:  Nahrung     Publication Date:  2004 Feb 
Date Detail:
Created Date:  2004-03-31     Completed Date:  2004-08-10     Revised Date:  2009-11-11    
Medline Journal Info:
Nlm Unique ID:  0142530     Medline TA:  Nahrung     Country:  Germany    
Other Details:
Languages:  eng     Pagination:  19-24     Citation Subset:  IM    
Affiliation:
Hacettepe University, Department of Food Engineering, TK 06532 Beytepe, Ankara, Turkey. koksel@hacettepe.edu.tr
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MeSH Terms
Descriptor/Qualifier:
Chemistry, Physical
Food Handling / methods*
Food Industry
Glucans / analysis
Hordeum / chemistry*
Physicochemical Phenomena
Solubility
Temperature
Viscosity
Water / analysis
Chemical
Reg. No./Substance:
0/Glucans; 7732-18-5/Water

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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