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Effect of extrusion on physico-chemical properties of quinoa-cassava extrudates fortified with cranberry concentrate

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Title
Effect of extrusion on physico-chemical properties of quinoa-cassava extrudates fortified with cranberry concentrate
Name (type = personal)
NamePart (type = family)
Chandran
NamePart (type = given)
Soundharya
NamePart (type = date)
1987-
DisplayForm
Soundharya Chandran
Role
RoleTerm (authority = RULIB)
author
Name (type = personal)
NamePart (type = family)
Karwe
NamePart (type = given)
Mukund V
DisplayForm
Mukund V Karwe
Affiliation
Advisory Committee
Role
RoleTerm (authority = RULIB)
chair
Name (type = personal)
NamePart (type = family)
Yam
NamePart (type = given)
Kit L
DisplayForm
Kit L Yam
Affiliation
Advisory Committee
Role
RoleTerm (authority = RULIB)
internal member
Name (type = personal)
NamePart (type = family)
Franke
NamePart (type = given)
William C
DisplayForm
William C Franke
Affiliation
Advisory Committee
Role
RoleTerm (authority = RULIB)
internal member
Name (type = personal)
NamePart (type = family)
SALVI
NamePart (type = given)
DEEPTI
DisplayForm
DEEPTI SALVI
Affiliation
Advisory Committee
Role
RoleTerm (authority = RULIB)
outside member
Name (type = corporate)
NamePart
Rutgers University
Role
RoleTerm (authority = RULIB)
degree grantor
Name (type = corporate)
NamePart
Graduate School - New Brunswick
Role
RoleTerm (authority = RULIB)
school
TypeOfResource
Text
Genre (authority = marcgt)
theses
OriginInfo
DateCreated (encoding = w3cdtf); (qualifier = exact)
2015
DateOther (qualifier = exact); (type = degree)
2015-01
CopyrightDate (encoding = w3cdtf); (qualifier = exact)
2015
Place
PlaceTerm (type = code)
xx
Language
LanguageTerm (authority = ISO639-2b); (type = code)
eng
Abstract (type = abstract)
Extrusion is one among the major technologies used in food manufacturing. When extrusion is used to make puffed products such as breakfast cereals, it is a high temperature short time process, in which high shear and heat are applied on low moisture feed. During extrusion of cereal based food materials, several molecular transformations such as starch gelatinization and protein denaturation occur, leading to changes in the physico-chemical properties of the extrudates. The major objectives of this study were to make extruded ready-to-eat (RTE) breakfast cereal from quinoa, fortified with cranberry concentrate and to study the effect of extrusion on the physico-chemical properties of the extrudates. Cassava flour was used as an extrusion aid for puffing. The base feed consisted of 50-50 blend of quinoa and cassava. Phenolic rich cranberry concentrate had anthocyanins which acted as natural colorants for the extrudates. A single screw extruder equipped with a 4:1 compression ratio screw, set at 130 RPM, was used with a 4.5 mm diameter die hole. A 3^3 Box- Behnken Design was used to design the experiments for three independent variables: barrel temperature (120 ˚C, 140 C, 160 ˚C), cranberry solids (3 %, 4 %, 5 % (d. b.)), and feed moisture (16 %, 18 %, 20 % (w.b.)). Physical properties such as Radial Expansion Index (REI), Bulk Density (BD), Breaking Strength (BS), Hue, Chroma, Water Absorption Index (WAI), and Water Solubility Index (WSI) along with chemical properties such as Total Phenolic Content (TPC) and anthocyanin content were evaluated. Extrudates collected at barrel temperature of 160 ˚C, 16 % feed moisture and 4 % cranberry solids showed lowest Bulk Density of 0.281 g/ml and Breaking Strength of 0.46 N/mm2. From the response surface analysis, it was found that barrel temperature and feed moisture were the two most important variables that affected the physical properties. The TPC of extrudates collected at higher barrel temperatures were found to contain higher phenolic values (~ 80 mg GAE/100 g d.m.), probably due to the formation of Maillard products. Extrudates collected under 140 ˚C barrel temperature, 16 % feed moisture and 5 % cranberry solids showed maximum anthocyanin content of 9.63 mg / kg d.m. This study will open new avenues to develop gluten free extruded products that can be naturally colored with antioxidant loaded fruit concentrates.
Subject (authority = RUETD)
Topic
Food Science
RelatedItem (type = host)
TitleInfo
Title
Rutgers University Electronic Theses and Dissertations
Identifier (type = RULIB)
ETD
Identifier
ETD_6023
PhysicalDescription
Form (authority = gmd)
electronic resource
InternetMediaType
application/pdf
InternetMediaType
text/xml
Extent
1 online resource (xii, 130 p. : ill.)
Note (type = degree)
M.S.
Note (type = bibliography)
Includes bibliographical references
Subject (authority = ETD-LCSH)
Topic
Food--Extrusion
Subject (authority = ETD-LCSH)
Topic
Quinoa
Subject (authority = ETD-LCSH)
Topic
Cereal products
Subject (authority = ETD-LCSH)
Topic
Cassava as food
Subject (authority = ETD-LCSH)
Topic
Cranberries
Note (type = statement of responsibility)
by Soundharya Chandran
RelatedItem (type = host)
TitleInfo
Title
Graduate School - New Brunswick Electronic Theses and Dissertations
Identifier (type = local)
rucore19991600001
Location
PhysicalLocation (authority = marcorg); (displayLabel = Rutgers, The State University of New Jersey)
NjNbRU
Identifier (type = doi)
doi:10.7282/T3S1847D
Genre (authority = ExL-Esploro)
ETD graduate
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Rights

RightsDeclaration (ID = rulibRdec0006)
The author owns the copyright to this work.
RightsHolder (type = personal)
Name
FamilyName
Chandran
GivenName
Soundharya
Role
Copyright Holder
RightsEvent
Type
Permission or license
DateTime (encoding = w3cdtf); (qualifier = exact); (point = start)
2014-11-10 12:33:20
AssociatedEntity
Name
Soundharya Chandran
Role
Copyright holder
Affiliation
Rutgers University. Graduate School - New Brunswick
AssociatedObject
Type
License
Name
Author Agreement License
Detail
I hereby grant to the Rutgers University Libraries and to my school the non-exclusive right to archive, reproduce and distribute my thesis or dissertation, in whole or in part, and/or my abstract, in whole or in part, in and from an electronic format, subject to the release date subsequently stipulated in this submittal form and approved by my school. I represent and stipulate that the thesis or dissertation and its abstract are my original work, that they do not infringe or violate any rights of others, and that I make these grants as the sole owner of the rights to my thesis or dissertation and its abstract. I represent that I have obtained written permissions, when necessary, from the owner(s) of each third party copyrighted matter to be included in my thesis or dissertation and will supply copies of such upon request by my school. I acknowledge that RU ETD and my school will not distribute my thesis or dissertation or its abstract if, in their reasonable judgment, they believe all such rights have not been secured. I acknowledge that I retain ownership rights to the copyright of my work. I also retain the right to use all or part of this thesis or dissertation in future works, such as articles or books.
Copyright
Status
Copyright protected
Availability
Status
Open
Reason
Permission or license
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RULTechMD (ID = TECHNICAL1)
ContentModel
ETD
OperatingSystem (VERSION = 5.1)
windows xp
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