Preparation of Corn Flour Based Extruded Product and Evaluate Its Physical Characteristics
The composite flour blend consisting of corn, pearl
millet, black gram and wheat bran in the ratio of 80:5:10:5 was taken
to prepare the extruded product and their effect on physical properties
of extrudate was studied. The extrusion process was conducted in
laboratory by using twin screw extruder. The physical characteristics
evaluated include lateral expansion, bulk density, water absorption
index, water solubility index, and rehydration ratio and moisture
retention. The Central Composite Rotatable Design (CCRD) was
used to decide the level of processing variables i.e. feed moisture
content (%), screw speed (rpm), and barrel temperature (oC) for the
experiment. The data obtained after extrusion process were analyzed
by using response surface methodology. A second order polynomial
model for the dependent variables was established to fit the
experimental data. The numerical optimization studies resulted in
127°C of barrel temperature, 246 rpm of screw speed, and 14.5% of
feed moisture as optimum variables to produce acceptable extruded
product. The responses predicted by the software for the optimum
process condition resulted in lateral expansion 126%, bulk density
0.28 g/cm3, water absorption index 4.10 g/g, water solubility index
39.90%, rehydration ratio 544% and moisture retention 11.90% with
75% desirability.
[1] S. Bhattacharya, and M. Prakash, “Extrusion of blends of rice and chick
pea flours: a response surface analysis”, J. Food Engg., vol. 21, no. 3,
pp. 315- 330, 1994.
[2] L. Sebio, and Y.K. Chang, “Effects of selected process parameters in
extrusion of yam flour on physicochemical properties of extrudates”,
Nahrung, vol. 44, pp. 96–101, 2000.
[3] J. M. Harper, “Food extruders and their applications”, American
Association of Cereal Chemists, pp. 1-15, 1989.
[4] B. Launay, and L.M. Lisch, “Twin screw extrusion cooking of starches:
flow behaviour of starch pastes, expansion and mechanical properties of
extrudates”, J. Food Engg., vol. 52, pp. 1746–1747, 1983.
[5] S. G. Uzogara, and Z. M. Ofuya, “Processing and utilization of cowpeas
in developing countries: A review”, J. Food Proc. Preserv., vol. 16, pp.
105–147, 1992.
[6] R. M. C. Saunders, M. A. Connor, R. H. Edwards, and G. O. Kohler,
“Enzymatic processing of wheat bran: Effects on nutrient availability”,
J. Cer. Chem., vol. 49, pp. 436-437, 1972.
[7] S. Ranganna, “Handbook of analysis and quality control of fruit and
vegetable products”, Tata McGraw Hill Publishing Co., New Delhi,
India, 2003.
[8] J. Fan, J. R. Mitchell, and J.M.V. Blanshard, “The effect of sugars on the
extrusion of maize grits: The role of the glass transition in determining
product density and shape”, Int. J. Food Sci. Technol., vol. 31, pp. 55-
65, 1996.
[9] P. Ainsworth, S. Ibanoglu, A. Plunkett, and E.A. Ozer, “Physical and
sensory evaluation of a nutritionally balanced gluten free extruded
snack”, J. Food Engg., vol. 75, no. 4, pp. 469-472, 2006.
[10] S. Thymi, M.K. Krokida, A. Papa, and Z.B. Maroulis, “Structural
properties of extruded corn starch”, J. Food Engg., vol. 68, pp. 519-526,
2005.
[11] Q.B. Ding, A. Paul, A. Plunkett, G. Tucker, and H. Marson, “The effect
of extrusion conditions on the functional and physical properties of
wheat based expanded snacks”, J. Food Engg., vol. 73, pp. 142-148,
2006.
[12] B. K. Gogoi, and K. L. Yam, “Relationships between residence time and
process variables in a co-rotating twin-screw extruder”, J. Food Engg.,
vol. 21, pp. 177–196, 1994.
[13] B.T. Lawton, and B.A. Henderson, “The effects of extruder variables on
the gelatinization of corn starch”, Can. J. Chem. Engg., vol. 50, pp. 168-
172, 1972.
[14] N. Kumar, B. C. Sarkar, and H. K. Sharma, “Development and
characterization of extruded product of carrot pomace, rice flour and
pulse powder”, African J. Food Sci., vol. 4, no. 11, pp. 703–717, 2010.
[15] Y. Sun, and K. Muthukumarappan, “Changes in functionality of soybased
extrudates during single-screw extrusion processing”. Int. J. Food
Prop., vol. 5, no. 2, pp. 379–389, 2002.
[16] A. Hagenimana, X. Ding, and T. Fang, “Evaluation of rice flour
modified by extrusion cooking”, J. Cer. Sci., vol. 43, pp. 38–46, 2006.
[17] Q. Ding, P. Ainsworth, T. Gregory, and M. Hayley, “The effect of
extrusion conditions on the physicochemical properties and sensory
characteristics of rice based expanded snacks”, J. Food Engg., vol. 66,
pp. 283-289, 2005. [18] A. R. Kirby, A. L. Ollett, R. Parker, and A. C. Smith, “An experimental
study of screw configuration effects in the twin screw extrusion cooking
of maize grits”, J. Food Engg., vol. 8, pp. 247–272, 1988.
[19] R.R Balandran-Quintana, G.V. Barbosa-Canovas, J.J. Zazueta-Morales,
A. Anzaldua- Morales, and A. Quintero-Ramos, “Functional and
nutritional properties of extruded whole pinto bean meal (Phaseolus
vulgaris L.)”, J. Food Sci., vol. 1, pp. 113-117, 1998.
[20] E. Gujska, and K. Khan, “Effect of temperature on properties of
extrudates from high starch fraction of navy, pinto and garbanzo beans”,
J. Food Sci., vol. 55, pp. 466–469, 1990.
[21] Z. Jin, F. Hsieh, H.E. Huff, “Effects of soy fiber, salt, sugar, and screw
speed on physical properties and microstructure of corn meal extrudate”
J. Cer. Sci., vol. 22, pp. 185-194, 1995.
[22] K. Mezreb, A. Goullieux, R. Ralainirina, and M. Queneudec,
“Application of image analysis to measure screw speed influence on
physical properties of corn and wheat extrudates”. J. Food Engg., vol.
57, pp. 145-152, 2003.
[1] S. Bhattacharya, and M. Prakash, “Extrusion of blends of rice and chick
pea flours: a response surface analysis”, J. Food Engg., vol. 21, no. 3,
pp. 315- 330, 1994.
[2] L. Sebio, and Y.K. Chang, “Effects of selected process parameters in
extrusion of yam flour on physicochemical properties of extrudates”,
Nahrung, vol. 44, pp. 96–101, 2000.
[3] J. M. Harper, “Food extruders and their applications”, American
Association of Cereal Chemists, pp. 1-15, 1989.
[4] B. Launay, and L.M. Lisch, “Twin screw extrusion cooking of starches:
flow behaviour of starch pastes, expansion and mechanical properties of
extrudates”, J. Food Engg., vol. 52, pp. 1746–1747, 1983.
[5] S. G. Uzogara, and Z. M. Ofuya, “Processing and utilization of cowpeas
in developing countries: A review”, J. Food Proc. Preserv., vol. 16, pp.
105–147, 1992.
[6] R. M. C. Saunders, M. A. Connor, R. H. Edwards, and G. O. Kohler,
“Enzymatic processing of wheat bran: Effects on nutrient availability”,
J. Cer. Chem., vol. 49, pp. 436-437, 1972.
[7] S. Ranganna, “Handbook of analysis and quality control of fruit and
vegetable products”, Tata McGraw Hill Publishing Co., New Delhi,
India, 2003.
[8] J. Fan, J. R. Mitchell, and J.M.V. Blanshard, “The effect of sugars on the
extrusion of maize grits: The role of the glass transition in determining
product density and shape”, Int. J. Food Sci. Technol., vol. 31, pp. 55-
65, 1996.
[9] P. Ainsworth, S. Ibanoglu, A. Plunkett, and E.A. Ozer, “Physical and
sensory evaluation of a nutritionally balanced gluten free extruded
snack”, J. Food Engg., vol. 75, no. 4, pp. 469-472, 2006.
[10] S. Thymi, M.K. Krokida, A. Papa, and Z.B. Maroulis, “Structural
properties of extruded corn starch”, J. Food Engg., vol. 68, pp. 519-526,
2005.
[11] Q.B. Ding, A. Paul, A. Plunkett, G. Tucker, and H. Marson, “The effect
of extrusion conditions on the functional and physical properties of
wheat based expanded snacks”, J. Food Engg., vol. 73, pp. 142-148,
2006.
[12] B. K. Gogoi, and K. L. Yam, “Relationships between residence time and
process variables in a co-rotating twin-screw extruder”, J. Food Engg.,
vol. 21, pp. 177–196, 1994.
[13] B.T. Lawton, and B.A. Henderson, “The effects of extruder variables on
the gelatinization of corn starch”, Can. J. Chem. Engg., vol. 50, pp. 168-
172, 1972.
[14] N. Kumar, B. C. Sarkar, and H. K. Sharma, “Development and
characterization of extruded product of carrot pomace, rice flour and
pulse powder”, African J. Food Sci., vol. 4, no. 11, pp. 703–717, 2010.
[15] Y. Sun, and K. Muthukumarappan, “Changes in functionality of soybased
extrudates during single-screw extrusion processing”. Int. J. Food
Prop., vol. 5, no. 2, pp. 379–389, 2002.
[16] A. Hagenimana, X. Ding, and T. Fang, “Evaluation of rice flour
modified by extrusion cooking”, J. Cer. Sci., vol. 43, pp. 38–46, 2006.
[17] Q. Ding, P. Ainsworth, T. Gregory, and M. Hayley, “The effect of
extrusion conditions on the physicochemical properties and sensory
characteristics of rice based expanded snacks”, J. Food Engg., vol. 66,
pp. 283-289, 2005. [18] A. R. Kirby, A. L. Ollett, R. Parker, and A. C. Smith, “An experimental
study of screw configuration effects in the twin screw extrusion cooking
of maize grits”, J. Food Engg., vol. 8, pp. 247–272, 1988.
[19] R.R Balandran-Quintana, G.V. Barbosa-Canovas, J.J. Zazueta-Morales,
A. Anzaldua- Morales, and A. Quintero-Ramos, “Functional and
nutritional properties of extruded whole pinto bean meal (Phaseolus
vulgaris L.)”, J. Food Sci., vol. 1, pp. 113-117, 1998.
[20] E. Gujska, and K. Khan, “Effect of temperature on properties of
extrudates from high starch fraction of navy, pinto and garbanzo beans”,
J. Food Sci., vol. 55, pp. 466–469, 1990.
[21] Z. Jin, F. Hsieh, H.E. Huff, “Effects of soy fiber, salt, sugar, and screw
speed on physical properties and microstructure of corn meal extrudate”
J. Cer. Sci., vol. 22, pp. 185-194, 1995.
[22] K. Mezreb, A. Goullieux, R. Ralainirina, and M. Queneudec,
“Application of image analysis to measure screw speed influence on
physical properties of corn and wheat extrudates”. J. Food Engg., vol.
57, pp. 145-152, 2003.
@article{"International Journal of Biological, Life and Agricultural Sciences:70706", author = "C. S. Saini", title = "Preparation of Corn Flour Based Extruded Product and Evaluate Its Physical Characteristics", abstract = "The composite flour blend consisting of corn, pearl
millet, black gram and wheat bran in the ratio of 80:5:10:5 was taken
to prepare the extruded product and their effect on physical properties
of extrudate was studied. The extrusion process was conducted in
laboratory by using twin screw extruder. The physical characteristics
evaluated include lateral expansion, bulk density, water absorption
index, water solubility index, and rehydration ratio and moisture
retention. The Central Composite Rotatable Design (CCRD) was
used to decide the level of processing variables i.e. feed moisture
content (%), screw speed (rpm), and barrel temperature (oC) for the
experiment. The data obtained after extrusion process were analyzed
by using response surface methodology. A second order polynomial
model for the dependent variables was established to fit the
experimental data. The numerical optimization studies resulted in
127°C of barrel temperature, 246 rpm of screw speed, and 14.5% of
feed moisture as optimum variables to produce acceptable extruded
product. The responses predicted by the software for the optimum
process condition resulted in lateral expansion 126%, bulk density
0.28 g/cm3, water absorption index 4.10 g/g, water solubility index
39.90%, rehydration ratio 544% and moisture retention 11.90% with
75% desirability.", keywords = "Black gram, corn flour, extrusion, physical
characteristics.", volume = "9", number = "8", pages = "934-8", }