Investigating extrusion impact on functional, textural properties, morphological structure, and molecular interactions in hulless barley-based extruded snacks supplemented with mung bean
- PMID: 38960864
- DOI: 10.1111/jtxs.12854
Investigating extrusion impact on functional, textural properties, morphological structure, and molecular interactions in hulless barley-based extruded snacks supplemented with mung bean
Abstract
The effect of varying extrusion conditions on the functional properties of hulless barley-mung bean (70:30) extruded snacks was investigated using response surface methodology with feed moisture (FM), barrel temperature (BT), and screw speed (SS) as process variables. Results revealed significant impacts on functional characteristics with varying extrusion conditions. Bulk density (BD) of extruded snacks ranged from 0.24 to 0.42 g/cm3, showing that lower FM and higher BT results in lower BD while it increased with increasing FM, SS, and BT. The expansion ratio (ER) of extruded snacks ranged between 2.03 and 2.33, showing BT and SS had a desirable positive effect, whereas increasing FM led to decreased ER. Increasing BT and SS depicted a negative effect on water absorption index, whereas FM showed positive effect, which ranged between 4.21 and 4.82 g/g. A positive effect on water solubility index was depicted by BT and SS, which ranges between 9.01% and 13.45%, as higher SS and BT led to starch degradation and increased solubility suggesting better digestibility. The hardness of extruded snacks ranged from 32.56 to 66.88 Newton (N), showing increasing FM increased hardness, whereas higher SS and BT resulted in lowering the hardness. Scanning electronic microscope (SEM) analysis revealed structural changes in extrudates in comparison with nonextruded flour, indicating starch gelatinization and pore formation affected by varying processing parameters. Shifts in absorption bands were observed in Fourier transform infrared spectroscopy (FT-IR), suggesting structural changes in starch and protein. Understanding the effects of extrusion parameters on product properties can help tailored production to meet consumers' preferences and the development of functional snacks with improved nutritional quality.
Keywords: FT‐IR; SEM; extruded snacks; hardness; hulless barley; mung bean.
© 2024 Wiley Periodicals LLC.
Similar articles
-
Effect of extrusion processing on techno-functional properties, textural properties, antioxidant activities, in vitro nutrient digestibility and glycemic index of sorghum-chickpea-based extruded snacks.J Texture Stud. 2023 Oct;54(5):706-719. doi: 10.1111/jtxs.12760. Epub 2023 May 28. J Texture Stud. 2023. PMID: 37246468
-
Investigation of process and product parameters for physicochemical properties of rice and mung bean (Vigna radiata) flour based extruded snacks.J Food Sci Technol. 2017 May;54(6):1711-1720. doi: 10.1007/s13197-017-2606-8. Epub 2017 Mar 31. J Food Sci Technol. 2017. PMID: 28559630 Free PMC article.
-
Effects of extrusion variables on the properties of waxy hulless barley extrudates.Nahrung. 2004 Feb;48(1):19-24. doi: 10.1002/food.200300324. Nahrung. 2004. PMID: 15053346
-
Effects of processing moisture on the physical properties and in vitro digestibility of starch and protein in extruded brown rice and pinto bean composite flours.Food Chem. 2016 Nov 15;211:726-33. doi: 10.1016/j.foodchem.2016.05.097. Epub 2016 May 14. Food Chem. 2016. PMID: 27283689
-
Whole nuña bean (Phaseolus vulgaris L.) flour showed higher direct expansion during extrusion processing at relatively lower temperatures.J Food Sci. 2020 Jul;85(7):2134-2142. doi: 10.1111/1750-3841.15180. Epub 2020 Jun 7. J Food Sci. 2020. PMID: 32506502
References
REFERENCES
-
- Ali, A., Singh, B., & Sharma, S. (2016). Development of high‐quality weaning food based on maize and chickpea by twin‐screw extrusion process for low‐income populations. Journal of Food Process Engineering, 51(10), 2301–2312. https://doi.org/10.1111/jfpe.12500
-
- Altan, A., Kathryn, L. M., & Medeni, M. (2008). Evaluation of snack foods from barley–tomato pomace blends by extrusion processing. Journal of Food Engineering, 84, 231–242. https://doi.org/10.1016/j.jfoodeng.2007.05.014
-
- Altan, A., McCarthy, K. L., & Maskan, M. (2009). Effect of extrusion cooking on functional properties and in vitro starch digestibility of barley‐based extrudates from fruit and vegetable by‐products. Journal of Food Science, 74(2), E77–E86. https://doi.org/10.1111/j.1750-3841.2009.01051.x
-
- Bernardino‐Nicanor, A., Acosta‐García, G., Güemes‐Vera, N., Montañez‐Soto, J. L., de los Ángeles Vivar‐Vera, M., & González‐Cruz, L. (2017). Fourier transform infrared and Raman spectroscopic study of the effect of the thermal treatment and extraction methods on the characteristics of ayocote bean starches. Journal of Food Science and Technology, 54, 933–943. https://doi.org/10.1007/s13197-016-2370-1
-
- Bhati, D., Singh, B., Singh, A., Sharma, S., & Pandiselvam, R. (2022). Assessment of physicochemical, rheological, and thermal properties of Indian rice cultivars: Implications on the extrusion characteristics. Journal of Texture Studies, 53(6), 854–869. https://doi.org/10.1111/jtxs.12678