Publications by authors named "Pichmony Ek"

Article Synopsis
  • Corn starch-based expanded products were created using a twin-screw extruder with varying concentrations of sugars (fructose, glucose, sucrose, and xylose) integrated at levels of 2% and 10% (w/w) to analyze their effect on expansion properties.
  • The study found that the type of sugar and its concentration, along with the speed of the extruder, significantly influenced the expansion ratios of the extrudates, with fructose at 2% and glucose/sucrose at 10% achieving the best results.
  • FTIR analysis showed no new chemical bonds formed between starch and sugar after extrusion, but sugar's ability to modify melt viscosity improved the overall expansion and texture of the high-fiber
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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.

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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.

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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.

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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).

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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.

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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.

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Extrusion processing characteristics of pea starch were studied as impacted by various extrusion cooking processing variables, including, moisture content (15%, 17.5%, and 20% w.b.

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