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Extruded Products (extruded + products)
Selected AbstractsNutritional Quality of Drum-processed and Extruded Composite Supplementary FoodsJOURNAL OF FOOD SCIENCE, Issue 2 2005Theobald C.E. Mosha ABSTRACT: This study was conducted to evaluate the nutritional quality of ready-to-eat composite foods intended for supplementary feeding of preschool age children in Tanzania. Four supplementary foods, namely, corn-bean-sardine meal (CBSM), bean meal (BM), sorghum-bean-sardine meal (SBSM), and rice-bean-sardine meal (RBSM) were formulated according to the FAO/WHO/UNU guidelines. The food mixtures were extruded, drum-processed, and cooked conventionally in the traditional way. Cooking doneness was evaluated by percent starch gelatinization and residual urease activity; biological qualities,true protein digestibility and growth performance,were evaluated using Sprague Dawley weanling rats. Efficiency in destroying phytohemagglutinins and the antinutritional factors, trypsin, chymotrypsin, and ,-amylase inhibitors, were also evaluated. Results of the study showed that starch gelatinization and residual urease activity were not significantly different (P > 0.05) between the extruded and drum-processed diets. Relative to conventional cooking, starch gelatinization was 95% to 100% in extruded and 90% to 100% in drum-processed products. Inactivation of urease activity ranged from 93% to 100% in extruded and 83% to 100% in drum-processed diets. The true protein digestibilities were significantly (P, 0.05) higher when extruded foods, compared with drum-processed and conventionally cooked foods, were fed to experimental animals. Animals fed extruded products gained more weight relative to those fed drum-processed and conventionally cooked foods. Destruction of phytohemagglutinins ranged between 91% to 97% in extruded and between 90% to 95% in the conventionally cooked and drum-processed foods. Extrusion, drum processing, and conventional cooking also resulted in significant destruction of the antinutritional factors trypsin, chymotrypsin, and a-amylase inhibitors. These results suggest that extrusion and drum processing of cereal-bean-sardine composite foods result in products meeting the required nutritional quality. [source] Protein digestibility-corrected amino acid scores, acceptability and storage stability of ready-to-eat supplementary foods for pre-school age children in TanzaniaJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 9 2005Theobald CE Mosha Abstract This study was conducted to evaluate protein quality, acceptability and storage stability of processed cereal,bean,sardine composite foods for pre-school age children in Tanzania. Four composite products namely corn,bean,sardine meal (CBSM), bean meal (BM), sorghum,bean,sardine meal (SBSM) and rice,bean,sardine meal (RBSM) were formulated to maximize the amino acid score for pre-school age children and were processed by extrusion, drum-processing and conventional cooking. The products were evaluated for true protein digestibility (TPD) and protein digestibility-corrected amino acid score (PDCAAS). The TPD and PDCAAS were highest in the extruded products. The TPD values for the products ranged from 82 to 93%. The PDCAAS values for the composite foods were 64,86% and were greater than the minimum value of 60% recommended by FAO/WHO/UNU. There were no significant (p > 0.05) variations in the amino acid contents for foods processed by extrusion, drum-processing or conventional cooking. Threonine was most limiting in the CBSM, SBSM and RBSM while methionine + cysteine were most limiting in the BM. Sensory evaluation showed that, relative to the traditional cornmeal,Uji, the extruded CBSM and SBSM had significantly superior (p , 0.05) texture and highly acceptable color and taste. Storage of the products up to 16 weeks at 38 °C resulted in a small but significant increase (p , 0.05) in the malondialdehyde concentrations; nevertheless, the levels remained within the acceptable range found in processed commercial supplements. Total acids, pH and organoleptic attributes did not change significantly (p > 0.05) during storage and the foods were acceptable to the end of the storage period. Copyright © 2005 Society of Chemical Industry [source] Effect of the addition of calcium hydroxide on some characteristics of extruded products from blue maize (Zea mays L) using response surface methodologyJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 14 2001José J Zazueta-Morales Abstract The aim of this research was to study the effects of calcium hydroxide (0,0.2%) and screw speed (100,180,rpm) on the expansion index (EI), bulk density (BD), penetration force (PF) and specific mechanical energy (SME) values of blue maize meal extrudates. Blue maize meal was extruded using a commercial extruder (Brabender 20DN/8-235-00) with a compression screw ratio of 3:1. A second-order, central composite experimental design was used. It was found that the EI and SME values decreased and the BD and PF values increased when the calcium hydroxide concentration was increased. The screw speed had a significant effect only on the SME and PF values. Quadratic model fitness was shown for all responses, with values of R2,>,0.74, p of F (model) <0.01 and variability coefficient <13.3% (except for PF, 29.18%), and for almost all cases there was no lack of fit (p,>,0.055). Calcium hydroxide concentration showed good correlation (p,<,0.01) with EI (r,,=,,0.81), PF (r,,=,0.60), SME (r,,=,,0.76) and BD (r,,=,0.83). However, screw speed was marginally or not correlated (r,<,0.36, p,>,0.14) with the responses. The results suggest that it is possible to produce appropriate extruded products from blue maize fortified with calcium in an optimised calcium hydroxide concentration and screw speed range of 0.02,0.078% and 117,180,rpm respectively. © 2001 Society of Chemical Industry [source] | ||||||||||