Exploring the potential of flour, starch concentrate, and protein concentrate from Richlea lentils in the development of lentil based extruded puffs.

Lentil puffs were developed from a mixed design of varying weight fractions of lentil flour (x1), lentil starch concentrate (x2), and lentil protein concentrate (x3) using a twin-screw pilot scale extruder at a dry feed rate of 20 kg/h (d.b.), a water feed rate of 2 kg/h, and an extruder screw speed of 350 rpm.

Mung bean protein enhances the expansion of corn starch during twin-screw extrusion.

This study examined the effects of the inclusion of mung bean protein (MBP) on the direct expansion characteristics of corn starch during twin-screw extrusion. Six blends of corn starch and MBP isolate (0%, 5%, 10%, 15%, 20%, and 25% w/w) were hydrated to three different moisture contents (MCs) (16%, 19%, and 21% w.b.

Extruded plant protein two-dimensional scaffold structures support myoblast cell growth for potential applications in cultured meat.

Cultured meat has been proposed as a promising alternative to conventional meat products. Five different plant protein blends made from soy (from two different manufacturers), wheat, mung bean, and faba bean, were extruded to form low-moisture meat analogs (LMMA) and were used to assess LMMA scaffold potential for cultured meat application. Extruded LMMAs were characterized using scanning electron microscopy, water-holding capacity, total soluble matter, and mechanical properties.

Impact of genotypic variation and cultivation conditions on the techno-functional characteristics and chemical composition of 25 new Canadian quinoa cultivars.

The utilization of quinoa in food production requires comprehensive information on its processing characteristics. Twenty-five new quinoa cultivars developed by the Northern Quinoa Breeding Program, grown in three Canadian locations over two seasons, were characterized for their proximate composition, pasting properties, thermal properties, water absorption index, water solubility index, foaming capacity, foaming stability, oil holding capacity, and emulsion activity crucial for potential food applications. Results showed significant variations in the proximate composition among the cultivars, which was also influenced by the growing location and harvest year.

Classification of select functional dietary fiber ingredients based on quantitative properties and latent qualitative criteria.

Functional dietary fiber ingredient (FDFI) functionality can depend on the fibers' chemistry, composition, size, botanical origin, and microstructure. However, such claims have never been generalized for a broad range of fibers in one study before. To support these claims, 23 FDFI were characterized based on 11 physicochemical, physical, and compositional property measurements: Water- and oil-holding capacity (WHC and OHC), water absorption and solubility indices (WAI and WSI), flour-swelling potential (FSP), particle size distribution (D10, D50, and D90 values), and soluble, insoluble, and total dietary fiber content.

The impact of temperature gradient, apparent shear rate, and inferred phase transition timing on extruded high moisture meat analog quality.

Scalability of the cooling die unit operation is critical to lowering the manufacturing cost of high moisture meat analogs(HMMA), but it is unclear what scale-up criteria are important. An experiment consisting of two cooling die cross-section geometries (tall and narrow or short and wide), two production rates (2.7 or 4.

Association study of crude seed protein and fat concentration in a USDA pea diversity panel.

Pea (Pisum sativum L.) is a key rotational crop and is increasingly important in the food processing sector for its protein. This study focused on identifying diverse high seed protein concentration (SPC) lines in pea plant genetic resources.

Impact of functional dietary fiber incorporation on the appearance and mechanical properties of extruded high moisture meat analogs.

The effect of including functional dietary fiber ingredients (FDFI) on the texture and structure of high moisture meat analog (HMMA) was examined in this study. The inclusion of FDFI in this application is hypothesized to act as a label-friendly texture modifier in HMMA while also boosting the product's dietary fiber content. Two inclusion rates (5% and 10% wt/wt) of four functionally unique FDFI ingredients (pea hull, citrus fiber, hydrocolloid oat bran, and powdered cellulose) were blended with wheat protein isolate.

Cysteine, sodium metabisulfite, and glutathione enhance crosslinking between proteins during high moisture meat analog extrusion processing and may improve the fibrousness of the products.

Background: High moisture meat analog (HMMA) products processed using extrusion have become increasingly popular in the last few years. Because the formation of disulfide bonds is believed to play a critical role in the texturization mechanism, this study aimed to understand how chemical compounds capable of reducing disulfide bonds, specifically cysteine, sodium metabisulfite, and glutathione, affect the texture and the chemical interactions between the proteins.

Method: Wheat protein blended with cysteine, sodium metabisulfite, or glutathione at levels of 0, 0.

Talc and calcium carbonate inclusions in direct expanded pea starch extrudates exhibit different behavior under increasing screw speeds.

The ability to modulate direct expanded product structures improves the versatility and range of product applications. The effect of nucleating agents, namely, talc and calcium carbonate (CC), on the expansion characteristics of pea starch extrudates as impacted by screw speed was explored. Pea starch blends with increasing levels of nucleating agents (0.

The interaction between wheat and pea protein influences the final chemical and sensory characteristics of extruded high moisture meat analogs.

Plant-based meat analog products, including those produced by extrusion processing, have become increasingly popular. Complete comprehension of the texturization mechanism and the formation of fibrousness would help improve existing products and extend the variety of plant sources used. Therefore, this study aimed to provide improved insight into the mechanism of texturization during the processing of high-moisture meat analog (HMMA) products.

Influence of legume-derived proteins with varying solubility on the direct expansion of corn starch during twin-screw extrusion processing.

This study analyzed the effect of the inclusion of legume-derived proteins, specifically pea and fava bean protein, with varying solubility levels on the expansion of corn starch. Three different proteins exhibiting low, medium, or high solubility were mixed with corn starch to obtain blends containing 15%, 25%, and 35% (w/w) of the protein. Extrusion was performed on a twin-screw extruder at three different screw speeds (200, 400, and 600 rpm), a moisture content of 16% (w.

High methoxyl pectin can improve the extrusion characteristics and increase the dietary fiber content of starch-cellulose extrudates.

Improving total dietary fiber content while maintaining the texture/expansion of extruded products is a challenge. Pectin has a dual function; it is a source of dietary fiber and it also functions as a hydrocolloid, which could improve the texture of high-fiber extruded foods. The objective of this study was to evaluate the impacts of pectin types from citrus peel on the expansion characteristics of starch-cellulose extrudates.

Impact of tamarind seed gum on the viscosity behavior, thermal properties, and extrusion characteristics of native corn starch.

Tamarind seed gum (TSG) is a cold-swelling hydrocolloid with remarkable processing stability and starch synergy. Its use in direct expanded extruded foods has not been documented. The thermal and pasting viscosity properties of six TSG (0%, 0.

Influences of modified fiber inclusion with varying particle size on corn starch-based extrudate expansion.

The inclusion of cellulose nanocrystals (CNC) and microcrystalline cellulose (MCC) during extrusion processing of corn starch (CS) is presented in this study. Blends were prepared by incorporating CNC and MCC at different concentrations, 1%, 3%, 5%, and 10% w/w in CS. The crystallinity index (CrI) of CNC and MCC was determined using X-ray diffraction, and the chemical functionality of CNC, MCC, and CS was studied using Fourier transform infrared spectroscopy.

Extrusion characteristics of ten novel quinoa breeding lines.

Ten novel breeding lines of quinoa (Chenopodium quinoa Willd) suitable to be grown in the Pacific Northwest of the United States were developed and utilized for extrusion processing. Understanding how a particular breeding line performs during food processing and which properties determine its performance can promote the use of quinoa as an ingredient in value-added products, such as extruded snacks. In this study, extrusion characteristics of the whole seed flours of the novel quinoa breeding lines were evaluated using a co-rotating twin-screw extruder at two temperatures (110°C and 125°C), three screw speeds (200, 350, and 500 rpm), and a moisture content of 18% (w.

Different breeding lines of quinoa significantly influence the quality of baked cookies and cooked grains.

Ten advanced breeding lines of quinoa were evaluated for their physicochemical and functional characteristics. These novel breeding lines were used in two model foods, including cookies and cooked grains, to understand the influence of their characteristics on the product quality. The cookies were baked using whole quinoa flour, and the quality attributes of texture, physical dimensions, and color were measured.

Potential interactions between starch and fruit pomace may impact the expansion ratio of direct expanded extrudates.

Due to their dense characteristics, direct-expanded products fortified with insoluble fiber are generally not well accepted. Understanding the interactions between starch and fiber could help to effectively choose and modify ingredients to produce products containing high amounts of fiber. Therefore, this study aims to explain the interplay between two starches (native and waxy corn) and two pomace types (blueberry and cranberry).

Heat resistance comparison of Salmonella and Enterococcus faecium in cornmeal at different moisture levels.

Adequate surrogate identification is critical for validating in-plant thermal process controls for Salmonella inactivation in different food matrices. This study compared the thermal inactivation parameters (D- and z-values) and evaluated the heat resistance of Enterococcus faecium (8459) as a surrogate for a 5-serovar Salmonella cocktail in cornmeal. The cornmeal was spray inoculated with the respective bacteria to achieve ~9 log CFU/g population and set to the desired moisture contents (16, 22, and 28% w.

Exploration of physicochemical properties and molecular interactions between cellulose and high-amylose cornstarch during extrusion processing.

Incorporating fiber at high levels (>10%) into direct-expanded products with acceptable texture is challenging. Fundamental explanations for the interaction of starch and fiber and the cause of expansion reduction need further understanding for the effective incorporation of fiber into expanded products. This study aims to explain how cellulose content impacts the physicochemical properties of starch-based extrudates and the long-range and short-range molecular changes of starch.

Whole seed lentil flours from different varieties (Brewer, Crimson, and Richlea) demonstrated significant variations in their expansion characteristics during extrusion.

The properties of flours and extrusion characteristics, of three lentil varieties (Brewer, Crimson, and Richlea) were studied. The effects of barrel temperature (110, 125, and 140 °C) and screw speed (150, 200, and 250 rpm) on process responses and extrudate characteristics were evaluated using a corotating twin-screw extruder. The three varieties of lentils had significant differences (p < 0.

Food Safety Interventions to Control Listeria monocytogenes in the Fresh Apple Packing Industry: A Review.

Listeria monocytogenes, in fresh and ready-to-eat produce such as whole fresh apples, is of concern as there is no "kill step" in their packing process that would eliminate the pathogenic bacteria. Recent listeriosis outbreaks revealed that insufficient cleaning and sanitation practices in fresh apple packing houses may lead to contamination of fruit with L. monocytogenes.

Desiccation in oil protects bacteria in thermal processing.

Edible oils have long been considered to have a protective effect on bacteria from thermal inactivation, but the mechanism for this effect remains unclear. Our recent study suggests that the water activity (a) of oil decreases exponentially with increasing temperature. Therefore, in thermal processing, the a of the bacteria inside oil may also decrease making the bacteria more resistant to heat.