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Effect of Fenugreek Seed Powder and Oat Flour Incorporation on Physical and Functional Properties of Extruded Product

Yıl 2015, Cilt: 13 Sayı: 1, 6 - 14, 01.03.2015

Öz

Experiments were conducted based on preliminary evaluation by varying the proportions of fenugreek seed powder FSP 1-5% and oat flour OF 3-15% using central composite rotatable design. Composite flour containing rice %60 , chickpea %30 and corn flours %10 was used as a base material in extrusion. Physical and functional properties like bulk density BD , hardness HD , lateral expansion LE , water absorption index WAI and water solubility index WSI were significantly p

Kaynakça

  • Harper, J.M., 1978. Food extrusion. Critical Reviews in Food Science and Nutrition 11: 155- 215.
  • Rossen, J.L., Miller, R.C., 1973. Food extrusion. Food Technology 27: 46-53.
  • Rahardjo, B., Damardjati, D.S., Widowati, S., 2000. Karakterisasi fisikawi ekstrudat berbasis pasta tepung ketela Lembaga penelitian UGM bekerja Sama Pengembangan Pertanian 47 hlm. Penelitian and
  • Santosa, B.A.S., Sudaryono, Widowati, S., 2005. Evaluasi technology tepung instan dari jagung brondong and mutunya. Jurnal Penelitian Pasca 2(2): 66-75.
  • Molteberg, E.L., Vogt, G., Nilsson, A., Frolich, W., 1995. Effects of storage and heat processing on the content and composition of free fatty acids in oat. Cereal Chemistry 72: 88–93.
  • Delaney, B., Nicolosi, R.J., Wilson, T.A., Carlson, T., Fraze, R.S. Zheng, G.H., Hess, R., Ostergren, K., Haworth, J., Knutson, N., 2003. β-Glucan fractions from barley and oats are similarly antiatherogenic in hypercholesterolemic Syrian golden hamsters. Journal of Nutrition 133: 468–475.
  • Ramakers, J.D., Volman, J.J., Onning, G., Biorklund, M., Mensink, R.P., Plat, J., 2006. Immune stimulating effects of oat β-glucan on enterocytes Gastroenterology & Hepatology 8(1): A27. European Journal of
  • Tsikitis, V.L., Albina, J.E., Reichner, J.S., 2004. β- Glucan affects leukocyte navigation in a complex chemotactic gradient. Surgery 136: 384–389.
  • Behall, K.M., Scholfield, D.J., Hallfrisch, J.G., Liljeberg-Elmstahl, H.G.M., 2006. Consumption of both resistant starch and β-glucan improves postprandial plasma glucose and insulin in women. Diabetes Care 29: 976–981.
  • Naumann, E., Van Rees, A.B., Onning, G., Oste, R., Wydra, M., Mensink, R.P., 2006. β-Glucan incorporated into a fruit drink effectively lowers serum American Journal of Clinical Nutrition 83: 601–605. concentrations. The
  • Lasztity, R. 1998. Oat grain a wonderful reservoir of natural nutrients and biologically active substances. Food Review International 14:99–119.
  • Inglett, G.E., Newman, R., 1994. Oat β-glucan amylodextrins: biological properties. Plant Foods Human Nutrition 45: 53-61. preparations and
  • Roberts, K.T., 2011. The potential of fenugreek (Trigonella foenum-graecum) as a functional food and nutraceutical and its effects on glycemia and lipidemia. Journal of Medical Food 14(12): 1485-9.
  • Arya, P.S., 2000. Spice Crops of India Ludhiana New Delhi: Kalyani Publishers.
  • Gopalan, C., Rama Sastri, B.V., Balasubramanian, S.C., 2004. Nutritive value of Indian Foods (revised and updated by Narasinga Rao, B.S., Deosthale, Y.G., Pant, K.C.) Hyderabad NIN India.
  • Srinivasan, K., 2005. Role of spices beyond food flavoring: Nutraceuticals with multiple health effects. Food Review International 2: 167–188.
  • AOAC, 2005. Official Methods of Analysis of the AOAC International, 18th ed Association of Official Analytical Chemists Gaithersburg MD.
  • Fan, J., Mitchell, J.R., Blanshard, J.M.V., 1996. The effect of sugars on the Extrusion of maize grits: The role of the glass transition in determining product density and shape. International Journal of Food Science and Technology 31: 55-65.
  • Ainsworth, P., Ibanoglu, S., Plunkett, A., Ozer, E.A., 2006. Physical and sensory evaluation of a nutritionally balanced gluten free extruded snack. Journal of Food Engineering 75(4): 469-472.
  • Thymi, S., Krokida, M.K., Papa, A., Maroulis, Z.B., 2005. Structural properties ofextruded corn starch. Journal of Food Engineering 68: 519-526.
  • Stojceska, V., Ainsworth, P., Andrew, P., Esra, I., Senol, I., 2008. Cauliflower by-products as a new source of dietary fibre antioxidants and proteins in cereal based ready-to-eat expanded snacks. Journal of Food Engineering 87: 554–563.
  • Ding, Q.B., Paul, A., Plunkett, A., Tucker, G., Marson, H., 2006. The effect of extrusion condition on the functional and physical properties of wheat based expanded Engineering 73: 142-148.
  • Shirani, G., Ganesharanee, R., 2009. Extruded products with Fenugreek (Trigonella foenum- graecium) chickpea and rice: Physical properties Sensory acceptability and glycamic index. Journal of Food Engineering 90: 44-52.
  • Alvarez-Martinez, L., Kondury, K.P., Harper, J.M., 1988. A general model for expansion of extruded products. Journal of Food Science 53(2): 609-615.
  • Karkle, E.L., Keller, L., Dogan, H., Alavi, S., 2012. Matrix transformation in fibre-added extruded products: Impact of different hydration regimens on texture microstructure and digestibility. Journal Food Engineering 108: 171–182.
  • Kumar, P., Mishra, H.N., 2004. Storage stability of mango soy fortified yoghurt powder in two packaging material : HDPP and ALP. Journal Food Engineering 65(4): 569-576.
  • Ilo, S., Tomschik, U., Berghofer, E., Mundigler, N., 1996. The effect of extrusion operating conditions on the apparent viscosity and the properties of extrudates in twin-screw extrusion cooking of maize grits. LWT-Food Science and Technology 29(7): 593–598.
  • Lue, S., Hsieh, F., Huff, H.E., 1991. Extrusion cooking of corn meal and sugar beet fiber: effects on expansion properties, starch gelatinization and dietary fiber content. Cereal Chemistry 68: 227– 234.
  • Hsieh, F., Mulvaney, S.J., Huff, H.E., Lue, S., Brent Jr, J., 1989. Effect of dietary fiber and screw speed on some extrusion processing and product variables. LWT-Food Science and Technology 22: 204–207.
  • Jin, Z., Hsieh, F., Huff, H.E., 1994. Extrusion cooking of corn meal with soy fiber salt and sugar. Cereal Chemistry 71: 227–234.
  • Chang, Y.K., Silva, M.R., Gutkoski, L.C, Sebio, L., Da Silva, M.A.A.P., 1998. Development of extruded snacks using jatoba (Hymenaea stigonocarpa Mart) flour and cassava starch blends. Journal of Science and Food Agriculture 78: 59–66.
  • Yanniotis, S., Petraki, A., Soumpasi, E., 2007. Effect of pectin and wheat fibers on quality attributes of extruded cornstarch. Journal Food Engineering 80: 594– 599.
  • Ding, Q., Ainsworth, P., Gregory, T., Hayley, M., 2005. The effect of extrusion conditions on the physicochemical characteristics of rice based expanded snacks. Journal Food Engineering 66: 283-289. sensory
  • Larrea, M.A., Chang, Y.K., Martinez-Bustos, F., 2005. Some functional properties of extruded orange pulp and its effect on the quality of cooking. Journal of Food Science and Technology 38: 213– 220.
  • Park, J., Rhee, K.S., Kim, B.K., Rhee, K.C., 1993. Single-Screw Extrusion of Defatted Soy Flour Corn Starch and Raw Beef Blends. Journal of Food Science 58(1): 25-29.

Çemen Unu ve Yulaf Unu İlavesinin Ekstrüde Ürünün Fiziksel ve Fonksiyonel Özelliklerine Depolama Sırasında Etkisi

Yıl 2015, Cilt: 13 Sayı: 1, 6 - 14, 01.03.2015

Öz

Deneyler, merkezi bileşik döner bir tasarım kullanarak çemen unu FSP ve yulaf unu OF 3-15% oranlarını değiştirmek sureti ile ön denemelere göre yapılmıştır. Pirinç 60% , nohut % 30 ve mısır % 10 unlarından oluşan kompozit un, ekstrüzyonda ana malzeme olarak kullanılmıştır. FSP ve OF oranları, yığın yoğunluğu BD , sertlik HD , yanal genişleme LE , su emme indeksi WEG ve suda çözünürlük indeksi WSI gibi fiziksel ve fonksiyonel özellikleri anlamlı p

Kaynakça

  • Harper, J.M., 1978. Food extrusion. Critical Reviews in Food Science and Nutrition 11: 155- 215.
  • Rossen, J.L., Miller, R.C., 1973. Food extrusion. Food Technology 27: 46-53.
  • Rahardjo, B., Damardjati, D.S., Widowati, S., 2000. Karakterisasi fisikawi ekstrudat berbasis pasta tepung ketela Lembaga penelitian UGM bekerja Sama Pengembangan Pertanian 47 hlm. Penelitian and
  • Santosa, B.A.S., Sudaryono, Widowati, S., 2005. Evaluasi technology tepung instan dari jagung brondong and mutunya. Jurnal Penelitian Pasca 2(2): 66-75.
  • Molteberg, E.L., Vogt, G., Nilsson, A., Frolich, W., 1995. Effects of storage and heat processing on the content and composition of free fatty acids in oat. Cereal Chemistry 72: 88–93.
  • Delaney, B., Nicolosi, R.J., Wilson, T.A., Carlson, T., Fraze, R.S. Zheng, G.H., Hess, R., Ostergren, K., Haworth, J., Knutson, N., 2003. β-Glucan fractions from barley and oats are similarly antiatherogenic in hypercholesterolemic Syrian golden hamsters. Journal of Nutrition 133: 468–475.
  • Ramakers, J.D., Volman, J.J., Onning, G., Biorklund, M., Mensink, R.P., Plat, J., 2006. Immune stimulating effects of oat β-glucan on enterocytes Gastroenterology & Hepatology 8(1): A27. European Journal of
  • Tsikitis, V.L., Albina, J.E., Reichner, J.S., 2004. β- Glucan affects leukocyte navigation in a complex chemotactic gradient. Surgery 136: 384–389.
  • Behall, K.M., Scholfield, D.J., Hallfrisch, J.G., Liljeberg-Elmstahl, H.G.M., 2006. Consumption of both resistant starch and β-glucan improves postprandial plasma glucose and insulin in women. Diabetes Care 29: 976–981.
  • Naumann, E., Van Rees, A.B., Onning, G., Oste, R., Wydra, M., Mensink, R.P., 2006. β-Glucan incorporated into a fruit drink effectively lowers serum American Journal of Clinical Nutrition 83: 601–605. concentrations. The
  • Lasztity, R. 1998. Oat grain a wonderful reservoir of natural nutrients and biologically active substances. Food Review International 14:99–119.
  • Inglett, G.E., Newman, R., 1994. Oat β-glucan amylodextrins: biological properties. Plant Foods Human Nutrition 45: 53-61. preparations and
  • Roberts, K.T., 2011. The potential of fenugreek (Trigonella foenum-graecum) as a functional food and nutraceutical and its effects on glycemia and lipidemia. Journal of Medical Food 14(12): 1485-9.
  • Arya, P.S., 2000. Spice Crops of India Ludhiana New Delhi: Kalyani Publishers.
  • Gopalan, C., Rama Sastri, B.V., Balasubramanian, S.C., 2004. Nutritive value of Indian Foods (revised and updated by Narasinga Rao, B.S., Deosthale, Y.G., Pant, K.C.) Hyderabad NIN India.
  • Srinivasan, K., 2005. Role of spices beyond food flavoring: Nutraceuticals with multiple health effects. Food Review International 2: 167–188.
  • AOAC, 2005. Official Methods of Analysis of the AOAC International, 18th ed Association of Official Analytical Chemists Gaithersburg MD.
  • Fan, J., Mitchell, J.R., Blanshard, J.M.V., 1996. The effect of sugars on the Extrusion of maize grits: The role of the glass transition in determining product density and shape. International Journal of Food Science and Technology 31: 55-65.
  • Ainsworth, P., Ibanoglu, S., Plunkett, A., Ozer, E.A., 2006. Physical and sensory evaluation of a nutritionally balanced gluten free extruded snack. Journal of Food Engineering 75(4): 469-472.
  • Thymi, S., Krokida, M.K., Papa, A., Maroulis, Z.B., 2005. Structural properties ofextruded corn starch. Journal of Food Engineering 68: 519-526.
  • Stojceska, V., Ainsworth, P., Andrew, P., Esra, I., Senol, I., 2008. Cauliflower by-products as a new source of dietary fibre antioxidants and proteins in cereal based ready-to-eat expanded snacks. Journal of Food Engineering 87: 554–563.
  • Ding, Q.B., Paul, A., Plunkett, A., Tucker, G., Marson, H., 2006. The effect of extrusion condition on the functional and physical properties of wheat based expanded Engineering 73: 142-148.
  • Shirani, G., Ganesharanee, R., 2009. Extruded products with Fenugreek (Trigonella foenum- graecium) chickpea and rice: Physical properties Sensory acceptability and glycamic index. Journal of Food Engineering 90: 44-52.
  • Alvarez-Martinez, L., Kondury, K.P., Harper, J.M., 1988. A general model for expansion of extruded products. Journal of Food Science 53(2): 609-615.
  • Karkle, E.L., Keller, L., Dogan, H., Alavi, S., 2012. Matrix transformation in fibre-added extruded products: Impact of different hydration regimens on texture microstructure and digestibility. Journal Food Engineering 108: 171–182.
  • Kumar, P., Mishra, H.N., 2004. Storage stability of mango soy fortified yoghurt powder in two packaging material : HDPP and ALP. Journal Food Engineering 65(4): 569-576.
  • Ilo, S., Tomschik, U., Berghofer, E., Mundigler, N., 1996. The effect of extrusion operating conditions on the apparent viscosity and the properties of extrudates in twin-screw extrusion cooking of maize grits. LWT-Food Science and Technology 29(7): 593–598.
  • Lue, S., Hsieh, F., Huff, H.E., 1991. Extrusion cooking of corn meal and sugar beet fiber: effects on expansion properties, starch gelatinization and dietary fiber content. Cereal Chemistry 68: 227– 234.
  • Hsieh, F., Mulvaney, S.J., Huff, H.E., Lue, S., Brent Jr, J., 1989. Effect of dietary fiber and screw speed on some extrusion processing and product variables. LWT-Food Science and Technology 22: 204–207.
  • Jin, Z., Hsieh, F., Huff, H.E., 1994. Extrusion cooking of corn meal with soy fiber salt and sugar. Cereal Chemistry 71: 227–234.
  • Chang, Y.K., Silva, M.R., Gutkoski, L.C, Sebio, L., Da Silva, M.A.A.P., 1998. Development of extruded snacks using jatoba (Hymenaea stigonocarpa Mart) flour and cassava starch blends. Journal of Science and Food Agriculture 78: 59–66.
  • Yanniotis, S., Petraki, A., Soumpasi, E., 2007. Effect of pectin and wheat fibers on quality attributes of extruded cornstarch. Journal Food Engineering 80: 594– 599.
  • Ding, Q., Ainsworth, P., Gregory, T., Hayley, M., 2005. The effect of extrusion conditions on the physicochemical characteristics of rice based expanded snacks. Journal Food Engineering 66: 283-289. sensory
  • Larrea, M.A., Chang, Y.K., Martinez-Bustos, F., 2005. Some functional properties of extruded orange pulp and its effect on the quality of cooking. Journal of Food Science and Technology 38: 213– 220.
  • Park, J., Rhee, K.S., Kim, B.K., Rhee, K.C., 1993. Single-Screw Extrusion of Defatted Soy Flour Corn Starch and Raw Beef Blends. Journal of Food Science 58(1): 25-29.
Toplam 35 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Bölüm Research Article
Yazarlar

Sajad Ahmad Wani Bu kişi benim

Nikhil Solanke Bu kişi benim

Pradyuman Kumar Bu kişi benim

Yayımlanma Tarihi 1 Mart 2015
Yayımlandığı Sayı Yıl 2015 Cilt: 13 Sayı: 1

Kaynak Göster

APA Wani, S. A., Solanke, N., & Kumar, P. (2015). Effect of Fenugreek Seed Powder and Oat Flour Incorporation on Physical and Functional Properties of Extruded Product. Akademik Gıda, 13(1), 6-14.
AMA Wani SA, Solanke N, Kumar P. Effect of Fenugreek Seed Powder and Oat Flour Incorporation on Physical and Functional Properties of Extruded Product. Akademik Gıda. Mart 2015;13(1):6-14.
Chicago Wani, Sajad Ahmad, Nikhil Solanke, ve Pradyuman Kumar. “Effect of Fenugreek Seed Powder and Oat Flour Incorporation on Physical and Functional Properties of Extruded Product”. Akademik Gıda 13, sy. 1 (Mart 2015): 6-14.
EndNote Wani SA, Solanke N, Kumar P (01 Mart 2015) Effect of Fenugreek Seed Powder and Oat Flour Incorporation on Physical and Functional Properties of Extruded Product. Akademik Gıda 13 1 6–14.
IEEE S. A. Wani, N. Solanke, ve P. Kumar, “Effect of Fenugreek Seed Powder and Oat Flour Incorporation on Physical and Functional Properties of Extruded Product”, Akademik Gıda, c. 13, sy. 1, ss. 6–14, 2015.
ISNAD Wani, Sajad Ahmad vd. “Effect of Fenugreek Seed Powder and Oat Flour Incorporation on Physical and Functional Properties of Extruded Product”. Akademik Gıda 13/1 (Mart 2015), 6-14.
JAMA Wani SA, Solanke N, Kumar P. Effect of Fenugreek Seed Powder and Oat Flour Incorporation on Physical and Functional Properties of Extruded Product. Akademik Gıda. 2015;13:6–14.
MLA Wani, Sajad Ahmad vd. “Effect of Fenugreek Seed Powder and Oat Flour Incorporation on Physical and Functional Properties of Extruded Product”. Akademik Gıda, c. 13, sy. 1, 2015, ss. 6-14.
Vancouver Wani SA, Solanke N, Kumar P. Effect of Fenugreek Seed Powder and Oat Flour Incorporation on Physical and Functional Properties of Extruded Product. Akademik Gıda. 2015;13(1):6-14.

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