| 1. |
- Filli, Kalep, et al.
(författare)
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Development and characterization of extruded biodegradable foams based on zein and pearl millet flour
- 2011
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Ingår i: Annual Transactions the Nordic Rheology Society. ; 19, s. 139-145
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Konferensbidrag (refereegranskat)abstract
- The aim was to establish a preliminary processing window for extrusion foaming of blends of zein and pearl millet flour and to estimate the properties of the extrudates. The weight ratios of zein:pearl millet flour were 75:25, 72:28 or 70:30 and foamed extrudates with a circular geometry were produced with bulk densities between about 350 and slightly higher than 500 kg/m3. Compounds with a higher zein content tended to give a more foamed structure. The stiffness (modulus) in compression of the foams was in the range 25-50 MPa with higher values at a higher bulk density. At a given density, the specimens with a higher zein content appeared to give a stiffer structure.
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| 2. |
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| 3. |
- Filli, Kalep, et al.
(författare)
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Rheological Properties of Extruded Fura from blends of Millet and Cowpea
- 2016
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Ingår i: Annual Transactions of the Nordic Rheology Society. - 9789163791055 ; , s. 209-216
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Konferensbidrag (refereegranskat)abstract
- The rheological properties of fura extrudates with different pearl millet and cowpea ratios (80:20, 70:30 and 100% pearl millet flours) were studied. Extrusion cooking was performed in a single screw extruder. Gelatinization temperatures (Tg) were 72 oC for Millet: Cowpea (70:30) and 71 oC for 100% pearl millet flour indicating that the Tg increased with inclusion of cowpea flour. The time taken to reach gelatinization temperature (Mg) was 27 minutes for 100% pearl millet flour higher than Millet: Cowpea 80:20 and 70:30 flour blends which recorded 25.3 minutes. Gelatinization temperatures for fura extrudates were 62, 64.7, 65 and 66.8 oC for millet: Cowpea 80:20, 100% traditional fura, millet: Cowpea 70:30 and 100% extruded fura respectively. There was general decrease in gelatinization temperature of all products, which can be attributed to previous gelatinization of their starches. There were significant differences in the viscosities of samples at each of the temperature considered from (30o - 90oC). At 30oC the viscosities ranged from (4.2-17.6 Nsm-2). Traditional fura indicated the highest viscosity at all temperatures. The k values increased as the temperature of fura samples decreased generally. Flow behaviour for all fura samples exhibited non-Newtonian types of fluids at the test conditions since flow behaviour index (n) for each fura sample were found to be different from one. Traditional fura recorded the highest value for yield stress 18.67 Nm-2, with millet: cowpea 80:20 fura recording 8.6 Nm-2 as the least value.
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| 4. |
- Hussein,, Jelili Babatunde, et al.
(författare)
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Effect of hybrid solar drying method on the Functional and sensory properties of tomato
- 2016
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Ingår i: American Journal of Food Science and Technology. - 2333-4827 .- 2333-4835. ; 4:5, s. 141-148
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Tidskriftsartikel (refereegranskat)abstract
- A hybrid solar dryer, direct solar energy dryer and open sun drying under the climatic conditions of Yola, Nigeria was used to dry tomato slices. The effect of these drying methods on the functional and sensory quality of the dried tomatoes was examined. The functional properties of the dried tomatoes slices were significantly different (p<0.05). In open sun dried tomatoes, the bulk density ranged from 0.56 – 0.62 g/ml, water absorption index (WAI) 436.33 – 475.67 gH2O/sample, water solubility index (WSI) 6.00 – 14.00, specific volume 1.61 – 1.78 ml/g and wettability 10.33 – 13.33 s for 4 – 8 mm thick tomato samples. For solar dried tomatoes, the bulk density ranged from 0.52 – 0.57 g/ml, the WAI ranged from 412.00 – 454.00 gH2O/sample, the water solubility index (WSI) range was 12.33 – 16.67, specific volume range was 1.73 – 1.90 ml/g and wettability ranged from 5.85 – 10.63 s for 4 – 8 mm thick tomato samples. For the hybrid dried tomatoes, the bulk density ranged from 0.50 – 0.54 g/ml, the WAI values ranged from 386.00 – 436.00 gH2O/sample, the WSI 14.67 – 18.00, specific volume range was 1.84 – 1.99 ml/g and wettability 5.80 – 8.44 s for 4 – 8 mm thick tomato sample. The organoleptic properties showed that the tomatoes dried by hybrid drying method was superior in terms of acceptability test than those dried using direct solar energy and a photovoltaic (PV) solar panel tomato products. Conclusively, good quality shelf stable dried tomato slices could be produced using hybrid drying method.
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| 5. |
- Hussein, J. B., et al.
(författare)
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Evaluation of drying methods on the content of some bio-actives (lycopene, β-carotene and ascorbic acid) of tomato slices
- 2016
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Ingår i: African Journal of Food Science. - 1996-0794. ; 10:12, s. 359-367
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Tidskriftsartikel (refereegranskat)abstract
- Tomato (Solanum lycopersycum L.) is one of the most important vegetables worldwide. As it is a relatively short duration crop and gives a high yield, it is economically attractive. Thus, the objective of this study was to evaluate the effect of drying method on the quality of the dried tomatoes based on three parameters viz; lycopene, ß-carotene and ascorbic acid contents. Thirty-six kilograms of tomatoes were sorted, cleaned, blanched and divided into three equal portions of 12 kg each. The tomatoes were sliced into 4, 6 and 8 mm, then sun, solar and hybrid dried, respectively. The value of lycopene content obtained for sun dried tomatoes ranged from 23.89 to 18.77 mg/100 g, solar dried ranged from 24.51 to 22.56 mg/100 g and hybrid dried ranged from 25.12 to 24.65 mg/100 g. The average value of β-carotene content obtained for sun dried tomatoes ranged from 4.12 to 3.72 mg/100 g, solar dried ranged from 4.94 to 4.25 mg/100 g and hybrid dried ranged from 4.98 to 4.65 mg/100 g. The values of ascorbic acid obtained for sun dried tomatoes ranged from 17.04 to 5.60 mg/100 g, solar dried ranged from 23.73 to 13.37 mg/100 g and hybrid dried ranged from 29.20 to 24.82 mg/100 g. Hybrid dried tomatoes slice showed higher retention of lycopene, ß-Carotene and ascorbic acid than both the solar and open sun dried methods.
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| 6. |
- Jiddere, G., et al.
(författare)
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Physicochemical properties of sorghum malt and Bambara groundnut based extrudates
- 2016
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Ingår i: Journal of Food Science and Technology Nepal. - : Nepal Journals Online (JOL). - 1816-0727. ; 9, s. 55-65
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Tidskriftsartikel (refereegranskat)abstract
- Extrusion cooking has beenused as an important technique for the manufacture and modification of widevariety of food products such as expanded snack foods, ready-to-eat cerealswhich are made from foods with high starch and protein. Although starchy foodsare the predominant structure forming agents, their utilization as food hasbeen limited by their poor protein quality and quantity. The supplementationwith legumes improves the essential amino acid content of the food. Bambaragroundnut has balanced amino acid content and can supplement the quality ofamino acids in sorghum. Starch from sorghum flour has been found to beresistant to extrusion. This makes the modification of functional propertiesvery difficult. Malting of the sorghum has been adopted for the modification ofthe starch quality. The nutrient and functional properties of food play majorrole in their application and use as food. This work has studied the effect offeed moisture (20%, 25%, and 30%) and barrel temperature (100o C,110OC and 130o C) on the chemical composition andfunctional properties of sorghum malt and Bambara groundnut blends. From theresults of the analyses, protein content varied from 11.07% to 11.75%. Increasein barrel temperature decreased the protein content while feed moistureincrease favoured the retention of proteins. The expansion index (EI), waterabsorption index (WAI) and effect of quantity of water on swell volume (EQWSV)varied from 1.88 to 3.88, 570% to 660% and 13.7 seconds to 33.4 secondsrespectively. These properties are negatively affected by increase in feedmoisture but they improve with increases in barrel temperature. The values forwater solubility index (WSI), bulk density and Wettability ranged from 2.2% to8.4%, 0.2g/cm3 to o.7g/cm3 and 14.3 seconds to 37.3seconds respectively. The increase in feed moisture has positive influence onthese parameters while temperature increased affected them negatively.
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| 7. |
- Martínez-Sanz, Marta, et al.
(författare)
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Nano-/microstructure of extruded Spirulina/starch foams in relation to their textural properties
- 2020
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Ingår i: Food Hydrocolloids. - : Elsevier B.V.. - 0268-005X .- 1873-7137. ; 103
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Tidskriftsartikel (refereegranskat)abstract
- This work reports on an in-depth characterization of the nano- and microstructure of extruded starch foams loaded with the microalga Spirulina (1, 5 and 10 wt%), as well as the implications of Spirulina incorporation on the textural properties of the foams. Due to the gelatinization process occurring during extrusion, the crystalline and lamellar structures originally present in the starch granule were disrupted, resulting in very amorphous foams. Moreover, the crystalline structure of the fatty acids present in the raw microalga was lost during processing. The presence of Spirulina intracellular components induced the formation of more thermally-stable V-type crystallites through complexation with amylose, hence producing slightly more crystalline foams (XC~5–9%) than the pure extruded starch (XC ~3%). This affected the microstructure of the hybrid foams, which showed more densely packed and well-connected porous structures. Microstructural changes had an impact on the texture of the foams, which became harder with greater Spirulina loadings. The foams underwent very limited re-crystallization upon storage, which was further reduced by the presence of Spirulina. Interestingly, the free fatty acids from Spirulina re-crystallized and the resistant starch content in the 10% Spirulina foam increased, which could potentially be interesting from a nutritional perspective. These results show the potential of extrusion cooking to produce healthier snack foods and highlight the suitability of advanced characterization tools such as neutron tomography and small angle X-ray scattering to investigate food structure.
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