RESEARCH PAPER
Design of gluten-free instant whole acorn-maize blended flour by extrusion process
,
 
 
 
More details
Hide details
1
Iranian Research Organization for Science and Technology (IROST), Sh. Ehsani Rad St., Enqelab St., Ahmadabad Mostoufi Rd., Azadegan Highway, P. O. Box 33535-111, Tehran 3313193685, Iran
 
2
Iranian Academic Center for Education, Culture and Research (ACECR) … Khorasan Razavi Province-Iran, Ferdowsi University of Mashhad, Azadi square, Mas, 9177513760, Mashhad, Iran
 
 
Final revision date: 2024-07-24
 
 
Acceptance date: 2024-08-05
 
 
Publication date: 2024-09-26
 
 
Corresponding author
Elnaz Milani   

Food processing, Iranian Academic Center for Education Culture and Research (ACECR), Mashhad, Iran, Ferdowsi university of mashhad . Azadi square, Mas, 9177513760, Mashhad, Iran
 
 
Int. Agrophys. 2024, 38(4): 393-405
 
HIGHLIGHTS
  • Fabricating the blended meal were determined based on CCD analysis
  • Preparation of instant products through extrusion processing
  • Flow behavior of instant blended flour were determined
KEYWORDS
TOPICS
ABSTRACT
Gluten-free products have become popular due to the increasing number of people with gluten-related disorders. In this study, the effect of whole acorn flour and whole maize flour levels of 25, 62.5, and 100% and extrusion process variables, including screw speed 120, 160, and 200 rpm and feed moisture content of 12, 15, and 18%, on the production of gluten-free products were investigated. The results demonstrated that increasing the whole acorn flour had a positive effect on water absorption index, angle of repose, carr index, and Haussner ratio, but negatively impacted expansion index and water solubility index. Increasing feed moisture had a notable impact on increasing bulk density and hardness and bowl life hardness while decreasing water solubility index. The optimal conditions for the fabrication of the blended meal were whole acorn flour 63.81%, 120 rpm screw speed, and 18% feed moisture content. The samples produced in these conditions had an 18.23 expansion index, 6.34 humidity, 4.93 g g-1 water absorption index, 0.16 g g-1 water solubility index, 5.70 N hardness, 2.85 N bowl-life, L* 60.29, 26.14 angle of repose, 1.15 Haussner ratio, and 14.31 carr index. Our findings suggest an innovative approach for applying whole acorn flour to prepare nutritious gluten-free instant products by extrusion processing.
FUNDING
This work was supported by funds from the Iranian Academic Center for Education Culture and Research (ACECR) (Number of grant 2160, 2021-2023).
CONFLICT OF INTEREST
The Authors do not declare any conflict of interest.
REFERENCES (30)
1.
Akande, O., Nakimbugwe, D., Mukisa, I., 2017. Optimization of extrusion conditions for the production of instant grain amaranth-based porridge flour. Food Sci. Nutrition 5, 1205-1214. https://doi.org/10.1002/fsn3.5....
 
2.
Atukuri, J., Odong, B., Muyonga, J., 2019. Multi-response optimization of extrusion conditions of grain amaranth flour by response surface methodology. Food Sci. Nutrition 7, 4147-4162. https://doi.org/10.1002/fsn3.1....
 
3.
Beltrão, M., Gouvinhas, I., Cristiana Nunes, M., Alcides Peres, J., Raymundo A., 2020. Acorn flour as a source of bioactive compounds in gluten-free bread. Molecules 25(16), 2-19. https://doi.org/10.3390/molecu....
 
4.
Bisharat, G.I., Katsavou, I.D., Panagiotou, N.M., Krokida, M.K., Maroulis, Z.B., 2015. Investigation of functional pro-perties and color changes of corn extrudates enriched with broccoli or olive paste. Food Sci. Technol. Int. 21(8), 613-630. https://doi.org/10.1177/108201....
 
5.
Bodhmage, A., 2006. Correlation Between Physical Properties and Flowability Indicators for Fine Powders M.S. Thesis, University of Saskatchewan, Canada, http://www.collectionscanada.g....
 
6.
Brennan, M., Derbyshire, E., Tiwari, B., Brennan, C., 2013. Ready-to-eat snack products: the role of extrusion technology in developing consumer acceptable and nutritious snacks. Int. J. Food Sci. Technol. 84(5), 893-902. https://doi.org/10.1111/ijfs.1....
 
7.
Carr, R., 1965. Evaluating flow properties of solids. Chem. Eng. 72, 163-168. https://doi.org/10.1001/archop....
 
8.
Cheewapramong, P., Riaz, N., Rooney, L.W., Lusas E.W., 2002. Use of partially defatted peanut flour in breakfast cereal flakes. Cereal Chem. 79(4), 586-592. https://doi.org/10.1094/CCHEM.....
 
9.
Ding, Q.B., Ainsworth, P., Plunkett, A., Tucker, G., Marson, H., 2006. The effect of extrusion conditions on the functional and physical properties of wheat-based expanded snacks. J. Food Eng. 73(2), 142-148. https://doi.org/10.1016/j.jfoo....
 
10.
Fletcher, S., Richmond, P., Smith, A., 1985. An experimental study of twin-screw extrusion-cooking of maize grits. J. Food Eng. 4(4), 291-312. https://doi.org/10.1016/0260-8....
 
11.
Gulati, P., Weier, S., Santra, D., Devin, J.S., 2016. Effects of feed moisture and extruder screw speed and temperature on physical characteristics and antioxidant activity of extruded proso millet (Panicum miliaceum) Flour 51(1), 114-122. https://doi.org/10.1111/ijfs.1....
 
12.
Hagenimana, A., Ding, X., Fang, T., 2006. Evaluation of rice flour modified by extrusion cooking. J. Cereal Sci. 43, 38-46. https://doi.org/10.1016/j.jcs.....
 
13.
Hashemi, N., Mortazavi, S.A., Milani, E., Tabatabai, Yazdi, F., 2017. Microstructural and textural properties of puffed snack prepared from partially deffated almond powder and corn flour. J. Food Process Preserv. 41(5), 1-12. https://doi.org/10.1111/jfpp.1....
 
14.
Korus, A., Gumul, D., Krystyjan, M., Juszczak, L., Korus, J., 2017. Evaluation of the quality, nutritional value and antioxidant activity of gluten-free biscuits made from corn-acorn flour or corn-hemp flour composites. European Food Res. Technol. 4, 1-10. https://doi.org/10.1007/s00217....
 
15.
Li, R., Wang, C.H., Wang, C.H., Xie, X., Sui, W., Liu, R., 2023. Extrusion modification of wheat bran and its effects on structural and rheological properties of wheat flour dough. Foods 12(9),1813. https://doi.org/10.3390/foods1....
 
16.
Lotfi Shirazi, S., Koocheki, A., Milani, E., 2020. Production of high fiber ready-to-eat expanded snack from barley flour and carrot pomace using extrusion cooking technology. J. Food Sci. Technol. 57, 2169-218, https://doi.org/10.1007/s13197....
 
17.
Obilana, A.O., Odhav, B., Jideani, V.A. 2014. Functional and physical properties of instant beverage powder made from two different varieties of pearl millet. J. Food Nutrition Res. 2(5): 250-257. https://doi.org/10.12691/jfnr-....
 
18.
Oliveira, L.C., Schmiele, M., Steel, C.J., 2017. Development of whole grain wheat flour extruded cereal and process impacts on color, expansion, and dry and Bowl-life texture. LWT 75, 261-270. https://doi.org/10.1016/j.lwt.....
 
19.
Pasqualone, A., Makhlouf, F.Z., Barkat, M., Difonzo, G., Summo, C., Squeo, G., Caponio, F., 2019. Effect of a corn flour on the physico-chemical and sensory properties of biscuits. Heliyon 5(8), 22-42. https://doi.org/10.1016/j.heli....
 
20.
Rakić S., Povrenović D., Tešević V., Simić M., Maletić R., 2006. Oak acorn, polyphenols and antioxidant activity in functional food. J. Food Eng. 74, 416-423. https://doi.org/10.1016/j.jfoo....
 
21.
Ravindran, G., Carr, A., Hardacre, A., 2011. A comparative study of the effects of three galactomannans on the functionality of extruded pea-rice blends. Food Chem. 124(4), 1620-1626. https://doi.org/10.1016/j.food....
 
22.
Rennie, P.R., Chen, X.D., Hargreaves, C., Mackereth, A., 1999. A study of the cohesion of dairy powders. J. Food Eng. 39, 277e284. https://doi.org/10.1016/S0260-....
 
23.
Robin, F., Palzer., S., 2015. Texture of breakfast cereals and extruded products. In: Modifying Food Texture. Woodhead Publ. 203-235. https://doi.org/10.1016/B978-1....
 
24.
Sharma, A., Jana, A.H., Chavan, R.S., 2012. Functionality of milk powders and milk-based powders for end use applications-A Review. Comprehensive Reviews in Food Sci. Food Safety 11(5), 518-528. https://doi.org/10.1111/j.1541....
 
25.
Shin, H.H., Lee, S.H., Park, B.S., Rhim, T.S., Hwang, J.K., 2003. Solubilization of whole grains by extrusion and enzyme treatment. Korean J. Food Sci. Technol. 35, 84-55.
 
26.
Singh, B., Hussain, S.A., Sharma, S., 2014. Response surface analysis and process optimization of twin screw extrusion cooking of potato-based snacks. J. Food Proces. Preserv. 39(3), 122-131. https://doi.org/10.1111/jfpp.1....
 
27.
Singh, N., Smith, A.C., 1997. A comparison of wheat starch, whole wheat meal and oat flour in the extrusion cooking process. J. Food Eng. 34, 15-32. https://doi.org/10.1016/S0260-....
 
28.
Shah, F.U.H., Sharif, M.K., Butt, M.S., Shahid, M., 2017. Development of protein, dietary fiber, and micronutrient enriched extruded corn snacks. J. Texture Stud. 48, 221- 230. https://doi.org/10.1111/jtxs.1....
 
29.
Sotelo-Díaz, L., Igual, M., Martínez-Monzó, J., Martínez-Monzó, P., 2023. Techno-functional properties of corn flour with cowpea (Vigna unguilata) powders obtained by extrusion. Foods 12(2), 298-301. https://doi.org/10.3390/foods1....
 
30.
Wang, H., Wu, J., Luo, S., Zou, P., Guo, B., Liu, Y., Chen, J., Liu C., 2020. Improving instant properties of kudzu powder by extrusion treatment and its related mechanism. Food Hydrocolloids 101(1), 105475. https://doi.org/10.1016/j.food....
 
eISSN:2300-8725
ISSN:0236-8722
Journals System - logo
Scroll to top