Modification of Physicochemical Properties of Breadfruit Flour Using Different Twin-Screw Extrusion Conditions and Its Application in Soy Protein Gels
The objective was to modify functional properties of breadfruit flours using twin-screw extrusion and test the physicochemical properties of the extruded flours. Extruded breadfruit flours were produced with twin-screw extrusion using different last barrel temperature (80 °C or 120 °C) and feed mois...
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2020-08-01
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doaj-1d5c28931e9340b386e8d01204b39a602020-11-25T03:48:30ZengMDPI AGFoods2304-81582020-08-0191071107110.3390/foods9081071Modification of Physicochemical Properties of Breadfruit Flour Using Different Twin-Screw Extrusion Conditions and Its Application in Soy Protein GelsShiqi Huang0Laura Roman1Mario M. Martinez2Benjamin M. Bohrer3Department of Food Science, University of Guelph, Guelph, ON N1G 2W1, CanadaSchool of Engineering, University of Guelph, Guelph, ON N1G 2W1, CanadaSchool of Engineering, University of Guelph, Guelph, ON N1G 2W1, CanadaDepartment of Food Science, University of Guelph, Guelph, ON N1G 2W1, CanadaThe objective was to modify functional properties of breadfruit flours using twin-screw extrusion and test the physicochemical properties of the extruded flours. Extruded breadfruit flours were produced with twin-screw extrusion using different last barrel temperature (80 °C or 120 °C) and feed moisture content (17% or 30%). These conditions resulted in four extruded flours with different mechanical (specific mechanical energy, SME) and thermal (melt temperature) energies. At temperatures below the gelatinization of the native starch (<70 °C), swelling power was increased in all extruded treatments. Solubility was dramatically increased in high-SME extruded flours at all tested temperatures. Water holding capacity was dramatically increased in the low-SME extruded flours. A two-fold higher cold peak viscosity was obtained for low SME-high temperature extruded flour compared with the other extruded flours. Low SME-low temperature extruded flour still exhibited a hot peak viscosity, which occurred earlier than in native flour. Setback was decreased in all extruded flours, especially in high-SME treatments. The incorporation of extruded flours into soy protein gels did not affect cooking loss, while hardness and springiness decreased with the addition of extruded flours. Overall, extrusion of breadfruit flour altered functional flour properties, including water holding capacity and pasting properties, and modified the texture of soy protein gels.https://www.mdpi.com/2304-8158/9/8/1071breadfruit flourflour modificationextrusionstarchpasting propertiestexture |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Shiqi Huang Laura Roman Mario M. Martinez Benjamin M. Bohrer |
spellingShingle |
Shiqi Huang Laura Roman Mario M. Martinez Benjamin M. Bohrer Modification of Physicochemical Properties of Breadfruit Flour Using Different Twin-Screw Extrusion Conditions and Its Application in Soy Protein Gels Foods breadfruit flour flour modification extrusion starch pasting properties texture |
author_facet |
Shiqi Huang Laura Roman Mario M. Martinez Benjamin M. Bohrer |
author_sort |
Shiqi Huang |
title |
Modification of Physicochemical Properties of Breadfruit Flour Using Different Twin-Screw Extrusion Conditions and Its Application in Soy Protein Gels |
title_short |
Modification of Physicochemical Properties of Breadfruit Flour Using Different Twin-Screw Extrusion Conditions and Its Application in Soy Protein Gels |
title_full |
Modification of Physicochemical Properties of Breadfruit Flour Using Different Twin-Screw Extrusion Conditions and Its Application in Soy Protein Gels |
title_fullStr |
Modification of Physicochemical Properties of Breadfruit Flour Using Different Twin-Screw Extrusion Conditions and Its Application in Soy Protein Gels |
title_full_unstemmed |
Modification of Physicochemical Properties of Breadfruit Flour Using Different Twin-Screw Extrusion Conditions and Its Application in Soy Protein Gels |
title_sort |
modification of physicochemical properties of breadfruit flour using different twin-screw extrusion conditions and its application in soy protein gels |
publisher |
MDPI AG |
series |
Foods |
issn |
2304-8158 |
publishDate |
2020-08-01 |
description |
The objective was to modify functional properties of breadfruit flours using twin-screw extrusion and test the physicochemical properties of the extruded flours. Extruded breadfruit flours were produced with twin-screw extrusion using different last barrel temperature (80 °C or 120 °C) and feed moisture content (17% or 30%). These conditions resulted in four extruded flours with different mechanical (specific mechanical energy, SME) and thermal (melt temperature) energies. At temperatures below the gelatinization of the native starch (<70 °C), swelling power was increased in all extruded treatments. Solubility was dramatically increased in high-SME extruded flours at all tested temperatures. Water holding capacity was dramatically increased in the low-SME extruded flours. A two-fold higher cold peak viscosity was obtained for low SME-high temperature extruded flour compared with the other extruded flours. Low SME-low temperature extruded flour still exhibited a hot peak viscosity, which occurred earlier than in native flour. Setback was decreased in all extruded flours, especially in high-SME treatments. The incorporation of extruded flours into soy protein gels did not affect cooking loss, while hardness and springiness decreased with the addition of extruded flours. Overall, extrusion of breadfruit flour altered functional flour properties, including water holding capacity and pasting properties, and modified the texture of soy protein gels. |
topic |
breadfruit flour flour modification extrusion starch pasting properties texture |
url |
https://www.mdpi.com/2304-8158/9/8/1071 |
work_keys_str_mv |
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