Bread crumbs extrudates: A new approach for reducing bread waste

Journal of Cereal Science - Tập 85 - Trang 130-136 - 2019
Markus Nail Samray1, Tugrul M. Masatcioglu2, Hamit Koksel1
1Food Engineering Department, Hacettepe University, 06800, Ankara, Turkey
2Food Engineering Department, Hatay Mustafa Kemal University, 31060, Antakya, Hatay, Turkey

Tài liệu tham khảo

AACCI, 2000 Alam, 2016, Extrusion and extruded products: changes in quality attributes as affected by extrusion process parameters: a review, Crit. Rev. Food Sci. Nutr., 56, 445, 10.1080/10408398.2013.779568 Alvarez-Martinez, 1988, A general model for expansion of extruded products, J. Food Sci., 53, 609, 10.1111/j.1365-2621.1988.tb07768.x AOAC, 2000 Asare, 2004, Application of response surface methodology for studying the product characteristics of extruded rice-cowpea-groundnut blends, Int. J. Food Sci. Nutr., 55, 431, 10.1080/09637480400003238 Brennan, 2008, Effect of inclusion of soluble and insoluble fibres into extruded breakfast cereal products made with reverse screw configuration, Int. J. Food Sci. Technol., 43, 2278, 10.1111/j.1365-2621.2008.01867.x Chanvrier, 2007, Processing of novel elevated amylose wheats: functional properties and starch digestibility of extruded products, J. Agric. Food Chem., 55, 10248, 10.1021/jf0718650 Chanvrier, 2013, Starch-based extruded cereals enriched in fibers: a behavior of composite solid foams, Carbohydr. Polym., 98, 842, 10.1016/j.carbpol.2013.07.005 Cisneros, 2002, A generalized theory linking barrel fill length and air bubble entrapment during extrusion of starch, J. Food Eng., 51, 139, 10.1016/S0260-8774(01)00050-4 Ding, 2005, The effect of extrusion conditions on the physicochemical properties and sensory characteristics of rice-based expanded snacks, J. Food Eng., 66, 283, 10.1016/j.jfoodeng.2004.03.019 Ding, 2006, The effect of extrusion conditions on the functional and physical properties of wheat-based expanded snacks, J. Food Eng., 73, 142, 10.1016/j.jfoodeng.2005.01.013 Guha, 2006, Extrusion cooking of rice: effect of amylose content and barrel temperature on product profile, J. Food Process. Preserv., 30, 706, 10.1111/j.1745-4549.2006.00099.x Hagenimana, 2006, Evaluation of rice flour modified by extrusion cooking, J. Cereal. Sci., 43, 38, 10.1016/j.jcs.2005.09.003 Hung, 2005, Formation of enzyme-resistant starch in bread as affected by high-amylose wheat flour substitutions, Cereal Chem., 82, 690, 10.1094/CC-82-0690 Kamarudin, 2018, Effects of extruder die head temperature and pre-gelatinized taro and broken rice flour level on physical properties of floating fish pellets, Anim. Feed Sci. Technol., 236, 122, 10.1016/j.anifeedsci.2017.12.007 Kanmani, 2018, Improvement of feed pellet characteristics by dietary pre-gelatinized starch and their subsequent effects on growth and physiology in tilapia, Food Chem., 239, 1037, 10.1016/j.foodchem.2017.07.061 Kim, 2006, Effect of extrusion conditions on resistant starch formation from pastry wheat flour, Food Chem., 99, 718, 10.1016/j.foodchem.2005.08.054 Koksel, 2004, Effects of extrusion variables on the properties of waxy hulless barley extrudates, Nahrung-Food, 48, 19, 10.1002/food.200300324 Lazou, 2010, Structural and textural characterization of corn-lentil extruded snacks, J. Food Eng., 100, 392, 10.1016/j.jfoodeng.2010.04.024 Martínez, 2015, Physicochemical modification of native and extruded wheat flours by enzymatic amylolysis, Food Chem., 167, 447, 10.1016/j.foodchem.2014.07.031 Masatcioglu, 2014, Hull-less barley flour supplemented corn extrudates produced by conventional extrusion and CO2 injection process, Innovat. Food Sci. Emerg. Technol., 26, 302, 10.1016/j.ifset.2014.06.003 Meng, 2010, Effects of extrusion conditions on system parameters and physical properties of a chickpea flour-based snack, Food Res. Int., 43, 650, 10.1016/j.foodres.2009.07.016 Peksa, 2016, Sensory attributes and physicochemical features of corn snacks as affected by different flour types and extrusion conditions, LWT - Food Sci. Technol. (Lebensmittel-Wissenschaft -Technol.), 72, 26, 10.1016/j.lwt.2016.04.034 Rayas-Duarte, 1998, Effect of extrusion process parameters on the quality of buckwheat flour mixes, Cereal Chem., 75, 338, 10.1094/CCHEM.1998.75.3.338 Ryu, 2001, Effects of selected process parameters on expansion and mechanical properties of wheat flour and whole cornmeal extrudates, Starch/Stärke, 53, 147, 10.1002/1521-379X(200104)53:3/4<147::AID-STAR147>3.0.CO;2-V Seth, 2015, Effect of feed composition, moisture content and extrusion temperature on extrudate characteristics of yam-corn-rice based snack food, J. Food Sci. Technol., 52, 1830, 10.1007/s13197-013-1181-x Sobukola, 2013, Effect of brewers spent grain addition and extrusion parameters on some properties of extruded yam starch-based pasta, J. Food Process. Preserv., 37, 734, 10.1111/j.1745-4549.2012.00711.x Turkish Grain Board; TMO, 2015 Yao, 2006, Physical and sensory characteristics of extruded products made from two oat lines with different β-glucan concentrations, Cereal Chem., 83, 692, 10.1094/CC-83-0692