• Title/Summary/Keyword: extrusion cooking of protein

Search Result 10, Processing Time 0.021 seconds

Treatments Effect on Biological Values of Defatted Rice Polishings

  • Khalique, Anjum;Lone, K.P.;Khan, A.D.;Pasha, T.N.
    • Asian-Australasian Journal of Animal Sciences
    • /
    • v.19 no.2
    • /
    • pp.209-216
    • /
    • 2006
  • Defatted rice polishings (DRP) was subjected to chemical treatments i.e., 0.4 N HCl, and 6% $H_2O_2$, with or without physical treatment i.e. extrusion cooking. The treated DRP was evaluated chemically and biologically using male broiler chicks (108) of approximately uniform weight, selected out of 220 chicks, previously fed on commercial diets for 7 days as a settlement period. The chicks were then divided into 36 experimental units of 3 chicks each. Each experimental diet was randomly allotted to three experimental units and fed for 10 days to broiler chicks. The experimental diets were designated as A (Commercial), B (10% HCl treated DRP), C (20% HCl treated DRP), D (10% HCl plus extruded DRP), E (20% HCl plus extruded DRP), F (10% $H_2O_2$ DRP) and G (20% $H_2O_2$ DRP), H (10% $H_2O_2$ plus extrusion DRP) and I (20% $H_2O_2$ plus extrusion DRP), J (10% untreated DRP), K (20% untreated DRP) and L (Protein free). The birds fed on diet L were used to measure the endogenous nitrogen loss. The biological evaluations of diets containing differently treated DRP were compared with a commercial feed and feeds containing untreated defatted rice polishings. It was observed that these treatments liberated bound nutrients, making them more accessible to the normal digestive enzymes and increased their apparent nutrient availability. This process probably also detoxified the anti-nutritive factors i.e. phytates, lectin, trypsin inhibitor present in DRP. The results of the feeding trials revealed that diets containing 6% $H_2O_2$ treated DRP showed better weight gain, feed consumption and utilization, protein efficiency and digestibility, biological value and net protein utilization than all other treatments.

The Quality of Korean Dried Noodle made from Australian Wheats (호주산 밀의 제면성에 관한 연구)

  • Lee, Hyun-Duck;Lee, Cherl-Ho
    • Korean Journal of Food Science and Technology
    • /
    • v.17 no.3
    • /
    • pp.163-169
    • /
    • 1985
  • Korean dried noodles were prepared from 6 different types of Australian wheats and tested for their cooking property and sensory quality. The flours from different wheat types were characterized by the fractionation of starch and gluten. The flow property of fractionated starch and flour suspensions were determined. The protein content of flour influenced many aspects of dried noodle quality. The Cooking rate decreased as the protein content increased. The higher protein content resulted in the higher of shear extrusion force, and lower grade of appearence of cooked noodle. The flours containing about 10% protein, i.e. Australian standard White flours, were appeared to be most adequate to make Korean dried noodle.

  • PDF

Denaturation of Heat Treated Lysozyme under High Pressure Conditions (고압조건에서 가열 처리된 Iysozyme의 변성)

  • Cho, Rae-Kwang;Hong, Jin-Hwan
    • Korean Journal of Food Science and Technology
    • /
    • v.23 no.3
    • /
    • pp.366-369
    • /
    • 1991
  • In order to elucidate texturization mechanism of extrudated protein, egg white lysozyme was heated under high pressure conditions, and its solubility and changes of molecular weight were investigated. Under high pressure conditions of $100,\;300\;and\;600\;kg/cm^2$, solubility decreased gradually with increasing temperature in the samples heated at $70,\;120\;and\;150^{\circ}C$ and decreased notably with increasing pressure at $200^{\circ}C$. Polymerization was found in the samples heated at $150\;and\;200^{\circ}C$ while a band which located below monomer(low-molecular) could be recognized. Molecular weight of the low-molecular was estimated to be about $6,000{\sim}9,000$ and no smaller peptide was recognized. The polymerization may have occured by disulfide crosslinking in the samples heated at $120^{\circ}C$ but other crosslinking may have played a role in those at $150\;and\;200^{\circ}C$.

  • PDF

Development of Shear Extrusion Test for the Texture Evaluation of Cooked Noddle (삶은 국수의 조직감 평가를 위한 층밀림 압출 실험)

  • Yoo, Byoung-Seung;Lee, Cherl-Ho
    • Korean Journal of Food Science and Technology
    • /
    • v.19 no.2
    • /
    • pp.171-175
    • /
    • 1987
  • An objective method for the evaluation of eating quality of cooked noodle was established by using a specially designed shear extrusion cell of Rheometer. From the force-distance curve, the maximum force, initial force, extrusion work, and the slope were determined. In a test with Korean dried noodles made from 17 types of Australian wheat flour, the maximum and initial forces and extrusion work could represent the firm-soft and chewy character, which govern mostly the preference of cooked noodle. On the other hand, the slope could distinguish the textural changes of cooked noodle during the storage after cooking. The parameters showed significant correlation with the protein content, water absorption, development time and extensibility of flour, but no correlation was obtained with the maximum viscosity of viscogram. For the estimation of textural preference, the correlation coefficient obtained from a multiple regression analysis using the maximum viscosity of viscogram and the maximum force of shear extrusion test as the two independent variables was not significantly higher than the coefficient obtained from a simple regression with the maximum force only.

  • PDF

The Texturization Properties of Textured Extrudate made by a Mixture of Rice Flour and Isolated Soybean Protein (쌀과 분리대두단백 혼합에 따른 조직화 특성)

  • Han, Ouk;Park, Yong-Ho;Lee, Sang-Hyo;Lee, Hyun-Yu;Min, Byong-Lyoung
    • Korean Journal of Food Science and Technology
    • /
    • v.21 no.6
    • /
    • pp.780-787
    • /
    • 1989
  • The texturization properties of extrudate from isolated soybean protein and rice flour by extrusion cooking were investigated. The addition of up to 30% rice flur to isolated soy proetin could give more tenderness to the texturized extrudate. As the rice flour content increased, die temperature, nitrogen solubility index, and integrity index were decreased slightly with lower chewiness and gumminess. The water content of final extrudate was increased as the addition of rice flour increased, while density was maintained without variation, and rehydration ratio was decreased. The distribution of pressure profile during extrusion were in the range of $15-100kg/cm^3$. As the addition of rice flour increased, scanning electron micrographs demonstrated the gelatinized surface structure of rice starch and the increased air cell size of the testurized extrudate.

  • PDF

Optimization for Extrusion-Cooking of Rice-ISP-File Fish Mixture by Response Surface Methodology (반응표면분석을 이용한 쌀-대두단백-쥐치어 혼합물의 압출성형 최적화)

  • Lee, Chan
    • Journal of the Korean Society of Food Science and Nutrition
    • /
    • v.33 no.10
    • /
    • pp.1742-1747
    • /
    • 2004
  • Effects of raw material composition, feed moisture and process temperature on chemical, physical and sensory properties of extrudates produced by a single-screw extruder from the mixtures of rice flour, isolated soy protein and file fish were evaluated through response surface methodology (RSM). Nitrogen solubility index (NSI), integrity index (II), rehydration ratio (RR), density, and the external appearance were measured as indices of physicochemical and sensory properties of extrudates. RR was negatively correlated with density (R=-0.742, p<0.0l). Increased amounts of rice flour in feed mixtures resulted in increased RR. The extrudate prepared from the mixtures of ISP, rice flour and file fish showed the highest sensory score at which extrusion temperature was 13$0^{\circ}C$ or above.

Physicochemical Properties of Rice-based Expanded Snacks according to Extrusion Conditions (Extrusion 제조 조건에 따른 쌀 스낵 제품의 이화학적 품질특성)

  • Eun, Jong-Bang;Hsieh, Fu-Hung;Choi, Ok-Ja
    • Journal of the Korean Society of Food Science and Nutrition
    • /
    • v.43 no.9
    • /
    • pp.1407-1414
    • /
    • 2014
  • Physicochemical properties of rice-based expanded snacks extruded with rice flour, high amylose starch, and isolated soy protein were investigated using a twin-screw extruder. The ingredients were extruded at various feed moisture contents (19~23%) and screw speeds (200~400 rpm) at a constant feed rate (43.4 kg/hr). Bulk density and apparent density of rice snacks were 0.06~0.21, and 0.55~0.65 respectively. Bulk density, apparent density, water absorption index, and breaking strength of rice snacks increased with increasing feed moisture content and decreasing screw speed. However, expansion and water solubility index of rice snacks increased with decreasing feed moisture content and increasing screw speed. Hunter's color L values of rice snacks was lower with increasing screw speed at feed moisture contents of 19% and 21%, but was not significantly different from a feed moisture content of 23%. On the other hand, a and b values of rice snacks were higher with increasing screw speed a feed moisture content of 19%. X-ray diffraction intensity of rice snacks decreased with decreasing feed moisture content and increasing screw speed. X-ray diffraction of rice snacks was V-type at feed moisture contents of 19% and 21% and screw speeds of 300, and 400 rpm. In the microstructure of the cross section of rice snacks, air cells in rice snacks were not well formed, and cell walls were thicker with increasing feed moisture content and decreasing screw speed.

Physicochemical Properties of High Yielding Non-waxy Rice Flours Extruded with Different Moisture Contents (다른 수분함량으로 압출성형한 다수확 멥쌀가루의 이화학적 특성)

  • Jeong, So-Hee;Kang, Wie-Soo;Shin, Mal-Shick
    • Korean journal of food and cookery science
    • /
    • v.27 no.6
    • /
    • pp.745-754
    • /
    • 2011
  • To improve the textural properties of gluten free rice flour based products, the physicochemical and pasting properties of extruded non-waxy rice flours using extruder were investigated. The high yielding Tongil type rice variety, Hanarum was used. Hanarum rice flour was prepared by dry milling from soaked and dried rice grain. The operation conditions of twin screw extruder were 250 rpm of screw speed, $160^{\circ}C$ of barrel temperature, and 24, 27, and 30% of moisture content. Hanarum extruded rice flour (HERF) were lower in crude lipid and ash contents, but higher in crude protein than Hanarum rice flour (HRF). The color values of HERF showed significantly different (p<0.05) with different moisture contents. Water binding capacities, apparent amylose contents, and damaged starch of HERF were higher than those of HRF. Moisture contents affected water binding capacities of HERF. Solubility increased with increasing heating temperature and solubilities of HERF differed significantly (p<0.05). X-ray crystallinity was changed after extrusion cooking and that of HERF showed sharp peaks at $2{\theta}=18-20^{\circ}$. The pasting viscosities of HERF kept lower values (~ 10 RVU) constantly.

Effects on Quality Characteristics of Extruded Meat Analog by Addition of Tuna Sawdust (참치 톱밥의 첨가가 압출성형 인조육의 품질 특성에 미치는 영향)

  • Cho, Sung Young;Ryu, Gi-Hyung
    • Journal of the Korean Society of Food Science and Nutrition
    • /
    • v.46 no.4
    • /
    • pp.465-472
    • /
    • 2017
  • In this study, tuna sawdust was added to extruded meat analog in order to develop a meat analog with high quality. Addition of tuna sawdust has merit for utilizing a byproduct from poultry processing. Physicochemical characteristics were examined through the extrusion cooking process. The basic mixture of sample mixed with 65% deffated soy flour 25% isolated soy protein, and 10% corn starch was setup as the raw material. Three kinds of samples were made in total by addition of 15% and 30% tuna sawdust to this mixture. The extrusion process had a screw speed of 250 rpm, die temperature of $140^{\circ}C$, and moisture content of 50%. As addition of tuna sawdust increased, breaking strength and density decreased, specific length increased, and integrity and water holding capacity decreased. Likewise, nitrogen solubility index and protein digestibility decreased as addition of tuna sawdust increased. DPPH radical scavenging activity increased as addition of tuna sawdust addition, whereas it decreased as storage period increased to 30 or 60 days. The value of rancidity decreased as addition of tuna sawdust increased. However, 60 days later, radical scavenging activity increased more or less, and a significant difference was detected 150 days later. In conclusion, addition of tuna sawdust increased soft texture, and nutrition of the basic mixture sample. The process promoting functionality such as improvement of antioxidant function was confirmed through this study.

Effects of Die Temperature and Moisture Content on the Quality Characteristics of Extruded Rice with Mealworm (사출구 온도와 수분함량이 갈색거저리(Mealworm) 첨가 압출성형 백미의 품질 특성에 미치는 영향)

  • Cho, Sung Young;Chatpaisarn, Apapan;Ryu, Gi Hyung
    • Food Engineering Progress
    • /
    • v.21 no.2
    • /
    • pp.116-125
    • /
    • 2017
  • This study aims to make extruded rice snack with high quality in texture and nutrition by adding mealworm. Addition of the mealworm has the merit to fill in high-quality protein and unsaturated fatty acids which are insufficient in rice. Thus, the physicochemical properties were investigated through the process of extrusion cooking. As the extrusion process varied, the die temperatures were set to $120^{\circ}C$ and $130^{\circ}C$. Also, the moisture contents were adjusted to 30% and 35%. The specific length, the expansion ratio, and the water absorption index increased as the added content of mealworm became higher. On the contrary, the density, the breaking strength, the apparent elastic modulus, and the water solubility index decreased. As mealworm and moisture content increased, DPPH radical scavenging activity significantly increased but the rancidity decreased. As a result, the addition of mealworm to the extruded rice snack was effective in improving texture, nutrition, and antioxidation.