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Plantain and chayotextle starch were mixed with plantain and chayotextle fiber to make biodegradable materials through a baking process. Tensile strength (Ts) and Young module (Ym) in baked foam materials (BFM) improved as the concentration of fiber increased, while elongation at break (Eb) decreased. BFM made only with plantain or chayotextle starch showed poor mechanical properties. Density values increased from ~ 0.16 to ~ 0.26 g/cm3 when the concentration of fiber in the matrix of the BFM increased while solubility decreased with higher fiber content. In burial tests, biodegradation of BFM was observed over time as indicated by the loss of weight and a reduction in the transition peaks obtained in the thermogravimetric analysis. The mineralization study showed that the addition of fiber decreased the biodegradation rate of the BFM compared to samples made only of starch. Based on the results, plantain and chayotextle fiber which is a waste byproduct could be used to produce biodegradable materials for food packaging and help reducing the need for plastic materials.

Extrusion cooking technology is commercially used in the fabrication of a variety of snack-type and ready-to-eat foods made from cereal grains. However, with the exception of soybean, pulses such as lentil, dry pea and chickpea have not been used for the development of extruded food products. In this study, total carbohydrates, mono-, di- and oligosaccharides, and soluble and insoluble dietary fiber were determined before and after extrusion cooking under specific processing conditions. Concentrations of total available carbohydrates (TAC) in lentil, chickpea and dry pea flours ranged from 625 g/kg to 657 g/kg dry matter. Dry pea showed the highest concentration of TAC, followed by chickpea and lentil. Extrusion processing did not significantly (p < 0.05) affect the TAC content of dry pea and lentil flours. However, extrusion processing decreased the concentration of the raffinose family of oligosaccharides (raffinose and stachyose) in pulse extrudates. Formulated pulse flours demonstrated a beneficial increase in dietary fiber. This research indicates that value-added, nutritious snacks with reduced levels of flatulence factors and higher contents of dietary fiber can be fabricated successfully by extrusion processing of formulations based on lentil, dry pea or chickpea, and represent good alternatives to traditional cereal-based snacks. Also, the commercialization of value-added, pulse-based snacks would increase pulse consumption.

Spaghetti developed by substituting semolina with 5, 10, 15, and 20% (w/w) banana starch were evaluated by specific physical and chemical parameters such as chemical composition, resistant starch (RS) content, diameter, bulk density, color, cooked weight, cooking loss, and firmness. They were also evaluated by their sensory attributes. In general, the addition of banana starch promoted a dilution effect on protein, lipid, and ash content, while moisture content was not affected. On the other hand, the content of RS significantly increased ( p50.05) with an increase of banana starch in the spaghetti. Spaghetti containing 5 and 10% of banana starch had similar diameter than the control spaghetti, but the diameter of spaghetti with 15 and 20% banana starch were significantly lower ( p50.05). The bulk density values of spaghetti with banana starch were all similar and not different from the control spaghetti. The values of ΔL* indicated that the color of spaghetti containing banana starch was darker than the control at all levels of substitution, while the values of ΔC* indicated that only spaghetti containing banana starch in the range of 10—20% was less saturated than the control. The evaluation of cooking quality demonstrated that the cooked weight of spaghetti containing banana starch was similar to the control, but their cooking loss was significantly higher and their firmness significantly lower ( p50.05) than the control. However, the values of cooking loss and firmness were in the acceptable range for good quality pasta. Sensory evaluation of the product showed that the addition of banana starch improved the acceptability of the spaghetti. The overall result of this study shows that spaghetti with up to 15% of banana starch addition could have great potential for commercial acceptability as a functional food with high levels of healthy RS.

The effects of glycerol and moisture contents on the thermal transitions of whey protein isolate (WPI) powder-glycerol-water mixtures were studied. Mixtures with ratios of 100:0, 70:30, 60:40, and 50:50 WPI:glycerol on a dry basis (db) were preconditioned to 0.34 +/- 0.01 (25.4 +/- 0.4 degrees C) and 0.48 +/- 0.02 (25.9 +/- 2.2 degrees C) water activity. Differential scanning calorimetry (DSC) showed the existence of an endothermic peak starting at 148.3 +/- 0.7 degrees C for 100% WPI preconditioned to a water activity of 0.34 +/- 0.01. The onset temperature of this peak decreased with addition and increase of glycerol content, as well as with the increase in water activity from 0.34 +/- 0.01 to 0.48 +/- 0.02. An additional endothermic transition, important for extruding the mixtures into flexible sheets, occurred in mixtures containing 50% glycerol db, preconditioned to 0.48 +/- 0.02 water activity. The onset temperature of the peak was 146 +/- 2.0 degrees C. Whey protein-based sheets containing 45.8%, 48.8%, and 51.9% glycerol db were obtained using a Haake-Leistritz corotating twin-screw extruder. All samples were obtained at a screw speed of 250 rpm and a final barrel-temperature profile of 20, 20, 20, 80, 110, and 130 degrees C. Melt temperature at the time of sheet formation was 143 to 150 degrees C. Average thickness of the sheets was 1.31 +/- 0.02 mm. Samples with 45.8% glycerol db had significantly higher tensile strength (TS) than samples with higher glycerol contents. Also, as glycerol concentration increased, sheet elastic modulus (EM) decreased significantly (P

The expansion properties of extrudate such as diameter ratio, sectional expansion index, longitudinal expansion index, specific length, and specific density are used to describe the effect of extrusion processing as well as material parameters. In this study four types of extrudates namely lentil, lentil+starch, whole dry pea+starch, and split dry pea+ starch were evaluated for their expansion properties with N = 50. The effect of number of replicates and progressive values of the statistical parameters like mean, coefficient of variability (CV), standard deviation (SD), and standard error (SE) were compared graphically. It was determined that 30 replicates were sufficient for determining the expansion characteristics of the extrudates. The CV of the extrudates was lower than other engineering materials due to the homogeneity of the sample, obtained as effect of the mixing capacity of extrusion processing. A mathematical relationship was developed from the pooled data to predict the number of replicates required for desired CV from the advance estimate with five observations. The determination of specific density by dimensional measurement, as well as bulk density by glass bead displacement, was also compared. For measurement of bulk density, five replicates were found to satisfy low CV condition.

Novel snack-type functional foods based on extruded lentil flours could convey the related health benefit of their bioactive compounds, provide a gluten-free alternative to consumers, and potentially increase the consumption of pulses. Extrusion treatment promoted an increase in galactopinitol, ciceritol, raffinose, stachyose and total α-galactoside content, in most lentil flours. As α-galactosides may act as prebiotics, they could convey beneficial effects to human and monogastric animals. Conversely, extrusion significantly (p < 0.05) reduced the inositol hexaphosphate content to less phosphorylated phytates (inositol pentaphosphate and inositol tetraphosphate), which provide health effects. The gluten-free formulation (control formulation #3) presented the highest significant (p < 0.05) drop in the inositol hexaphosphate of 14.7-fold decrease, but had a large increase in inositol pentaphosphate, due to extrusion processing. These two results are desirable in the finished product. Extrusion also caused a significant (p < 0.05) reduction in the trypsin content and completely inactivated lectin, in all processed samples. © 2015 Royal Society of Chemistry.

The in vitro binding of bile acids of milled wheat bran (MWB) and milled extruded wheat bran (MEB) at five specific mechanical energy (SME) levels of 120 (MEB-120), 177 (MEB-177), 234 (MEB-234), 291 (MEB-291), and 358 (MEB-358) Whr/kg on a fat-free dry weight basis was determined using a mixture of bile acids secreted in human bile at duodenal physiological pH 6.3. Relative to cholestyramine (bile acid binding, cholesterol lowering drug) in vitro bile acid binding capacity on dry matter, total dietary fiber (TDF), and insoluble dietary fiber (IDF) basis was for MWB: 21, 43, 45%; the range for MEB was 18–21%, 34–41%, and 36–43%, respectively. MWB resulted in significantly higher bile acid binding than that of MEB at 120, 234, and 291 Whr/kg on a dry matter, TDF, and IDF basis. These results demonstrate the relative health-promoting potential of MWB = MEB-177 = MEB-358 > MEB-120 = MEB-234 = MEB-291 as indicated by the bile acid binding on a dry matter basis. Data suggest that significant improvemen...

The in vitro binding of bile acids of extruded wheat bran (EWB) at five specific mechanical energy (SME) levels of 120 (EWB-120), 177 (EWB-177), 234 (EWB-234), 291 (EWB-291), and 358 (EWB-358) Wh/kg on a dry weight basis, was determined using a mixture of bile acids secreted in human bile at a duodenal physiological pH 6.3. Experiments were conducted using six treatments and two blank incubations to test unextruded and extruded wheat bran samples on an equal dry matter (DM) basis. Relative to cholestyramine (bile acid binding, cholesterol-lowering drug), in vitro bile acid binding ability of unextruded and extruded wheat bran treatments on an equal DM basis was 14–23%. The bile acid binding ability of the total dietary fiber (TDF) was 28–51% and insoluble dietary fiber (IDF) was 29–53%. Bile acid binding on DM, TDF, and IDF bases for EWB-177 was significantly (P ≤ 0.05) higher, and EWB-358 was significantly lower than UWB, EWB-120, EWB-234, and EWB-291. Bile acid binding for EWB-120 was significa...

Wheat bran was extruded in a twin-screw extruder at five specific mechanical energy (SME) levels (0.120, 0.177, 0.234, 0.291, and 0.358 kWh/kg, dwb) and the cholesterol-lowering effects were compared with those of unprocessed wheat bran when fed to four-week-old male golden Syrian hamsters (n = 10/treatment) for three weeks. Diets contained 10% total dietary fiber, 10.3% fat, 3% nitrogen, and 0.4% cholesterol. Plasma total cholesterol and very-low-density lipoprotein cholesterol were significantly lower with 0.120 kWh/kg extruded wheat bran diet compared with the unextruded wheat bran control. Total triglycerides were significantly lower with 0.120 and 0.177 kWh/kg wheat bran diets compared with those fed 0.291 and 0.358 kWh/kg extruded wheat bran diets. Cholesterol digestibility, total liver cholesterol, and total liver lipids were significantly lower with all the extruded wheat bran diets compared with the unextruded wheat bran control. Cholesterol digestibility for the 0.291 kWh/kg wheat bran ...

Anthocyanidins, prepared by the acid hydrolysis of black bean and blackberry anthocyanins, were deposited in C18 solid-phase extraction (SPE) cartridges from four different manufacturers. The amoun...