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![Taxonomic relation of known non-toxic cereals, minor cereals, pseudocereals and other cereals [modified from Moreno et al. (2014)].](profile/Jose-Martin-Ramos-Diaz/publication/283082943/figure/fig1/AS:671521873866763@1537114699719/Taxonomic-relation-of-known-non-toxic-cereals-minor-cereals-pseudocereals-and-other.png)
Taxonomic relation of known non-toxic cereals, minor cereals, pseudocereals and other cereals [modified from Moreno et al. (2014)].
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Amaranth (Amaranthus caudatus), quinoa (Chenopodium quinoa) and kañiwa (Chenopodium pallidicaule) have been cultivated in the Andean region of South America since Pre-Hispanic times. They are regarded as formidable nutritious alternatives due their high content of protein (rich in lysine), dietary fibre and bioactive compounds such as tocopherols,...
Contexts in source publication
Context 1
... (Amaranthus caudatus), quinoa (Chenopodium quinoa) and kañiwa (Chenopodium pallidicaule) do not belong to the same family (Poaceae or Graminea) as well-known cereals grains like wheat, oat or barley (Figure 1). Yet they can be ground and used as conventional cereals; there comes the name 'pseudo cereal'. ...
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... might shed some light on why corn starch with higher content of amylose leads to greater sectional expansion and lower shrinking at die point. Chinnaswamy and Hanna (1988) studied the effect of various contents of amylose in blends (10, 25, 50 and 65% amylose resulting from blending native starches with various contents of amylose), pure native starches (0, 25, 50 and 70% amylose) and amylose/amylopectin mixes on the sectional expansion ratio of extrudates (barrel temperature, 140 °C; screw speed, 160 rpm; feed rate, 60 g/min) (Figure 10). In general, the authors found that blends containing 50% amylose had greater sectional expansion than at lower or higher amylose contents. ...
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... general, the authors found that blends containing 50% amylose had greater sectional expansion than at lower or higher amylose contents. Chinnaswamy and Hanna (1988) also found that those blends with higher proportion of native starches, high in amylose (I<II<III<IV; Figure 10), had in average higher sectional expansion. Also, pure native starches showed the highest sectional expansion at 50% amylose, and among the lowest at 75% amylose. ...
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... pure native starches showed the highest sectional expansion at 50% amylose, and among the lowest at 75% amylose. The amylose/amylopectin mixes confirmed the previous results as it showed a sectional expansion peak at 50% amylose, and the lowest expansion of all at 0% and 100% amylose (Figure 10). Figure 10. ...
Context 5
... porous structure of extruded snacks results from the fast escape of water vapour (conventional extrusion) or carbon dioxide (supercritical fluid extrusion), imbedded in a starch-based molten fluid (or melt), at die point. The dynamic of nuclei formation, bubble growth and contraction has been modelled by Schwartzberg et al. (1995), Alavi et al. (2003aAlavi et al. ( , 2003b and Nowjee (2004) (Figure 11). Schwartzberg et al. (1995) explains that starch granules contain, naturally, microscopic pores thereby providing nuclei at which expansion of vapour bubbles start; this is the case of popcorn. ...
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... et al. (1995) explains that starch granules contain, naturally, microscopic pores thereby providing nuclei at which expansion of vapour bubbles start; this is the case of popcorn. However, starch granules and nuclei are inevitably destroyed during extrusion, and so few nuclei are present at die point resulting in large bubbles prone to coalesce (Figure 11B). In order to form bubbles, the pressure exerted by vapour in the pore () has to be sufficient to exceed the pressure at the outer surface of the domain ( ) (Figure 11B). ...
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... starch granules and nuclei are inevitably destroyed during extrusion, and so few nuclei are present at die point resulting in large bubbles prone to coalesce (Figure 11B). In order to form bubbles, the pressure exerted by vapour in the pore () has to be sufficient to exceed the pressure at the outer surface of the domain ( ) (Figure 11B). A detailed mathematical description of the necessary pressure to overcome the flow yield stress (∆ ), elastic stresses ( ) and surface tension (2/) is shown below : ...
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... interesting aspect is the time it takes before quasi- exponential bubble growth. According to Schwartzberg et al. (1995), it takes around 17 ms of very slow growth before rapid bubble expansion during the vapour-induced puffing of grains (Figure 12). There is, in fact, a critical ∆ at which expansion starts to occur. ...
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... slices should cover the entire cylindrical volume of the sample after reconstruction. Figure 13 shows what images look like at the different stages of processing: (1) raw images, (2) representative slice after reconstruction and (3) slices corresponding to particular volumes of interest (VOI). As explained by Trater et al. (2005), measurements may be very time-consuming, thus a certain number of VOI containing the entire sample cross-section must be chosen. ...
Context 10
... effect of WPC on the microstructure of the extrudates seemed dependent on the water content of mixture. For instance, an increase of WPC in extrudates at 26% water content of melt caused an increase of mean cell diameter and reduction in cell density while an equivalent increase of WPM in extrudates at 34% water content of melt led substantial decrease in mean cell diameter, wall thickness and increase in cell density (Figure 14). This shows the potential of this technique in order to conduct microstructure analysis in extruded snacks ( Babin et al., 2007;Parada et al., 2011). ...
Context 11
... (2009) used online monitoring setup of a Raman spectrometer and non-destructive ultrasound device during the extrusion (temperature profile: 90/90/90/90/100/110/120/90,100,110 °C) of flour blends containing chickpea, corn, oat, corn starch, tomato powder and ground raw hazelnuts. The author found that increasing temperature during extrusion produced various structural changes in the melt (Figure 15). When the temperature in section C rose above 90 °C, C-O-H bending of starch and C-O vibration of hydrocarbons chains band at 1125 cm -1 disappeared from the spectra as shown in Figure 15. ...
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... author found that increasing temperature during extrusion produced various structural changes in the melt (Figure 15). When the temperature in section C rose above 90 °C, C-O-H bending of starch and C-O vibration of hydrocarbons chains band at 1125 cm -1 disappeared from the spectra as shown in Figure 15. Ester groups, CH2 of lipids and primary, secondary and tertiary amide appeared to have gone through severe breakdown as temperature increased. ...
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... focused on the detection of few underlying or latent factors that explain most of the variation in the response variables thereby postulating models with high predicting abilities. As shown in the Figure 16, the overall goal of PLSR is to predict response variables, indirectly, by extracting latent variables T (X-scores) and U (Y-scores) from predictors and response variables, respectively. T is then used to predict U, and this predicted U is used to construct predictions for response variables. ...
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... though X- and Z-variables share no physical matrix size-dimension and, therefore, cannot be correlated directly to each other, they are connected via Y. The schematic construction of L-PLSR is shown in Figure 17. The L-PLSR may reveal patterns in Y that correspond to patterns in both X and Z thereby acting as a filter against noise in Y. Should X/Y/Z patterns be found, they could be used to predict Y from information easy to obtain (i.e., X and Z). ...
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... was defined as the slope of force- distance curve when compression was perpendicularly enforced under three-point bending. The universal testing machine (Instron 4465, Instron Ltd., High Wycombe, UK) was equipped with a loading cell (100 N) and a flat rectangular-shaped aluminium probe (Figure 18). Samples were positioned perpendicularly over a sample holder. ...
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... calculated contents of four chemical constituents in the dry flour blend [protein content of blend; ash content of blend; dietary fibre content of blend; sum content of main fatty acids of blend, FA (palmitic, oleic, linoleic and linolenic acid)] were also included as predictors in matrix X (II, III). After that, a two-block PLSR model (see Figure 16) was computed from the data now consisting of nine predictors and six response variables (SEI, stiffness, WCE, torque, pressure and total SME). The significances of the regression coefficients B in t-test were computed using the jack- knife technique (Martens and Martens 2000). ...
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... three-block PLSR (i.e., L-PLSR) model was computed using a different combination of predictors and response variables compared with those in the two-block model (see Figure 17). The predictors in the matrix X were content of amaranth or quinoa of solids, temperature of die, protein content of blend, ash content of blend, fibre content of blend and FA. ...
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... increased at increasing SS and decreasing WCM, while stiffness increased at decreasing SS and increasing WCM ( Table 14). Chemical constituents of the blend such as protein, ash, fibre and sum content of fatty acids seemed to have an overall inverse effect on SEI and proportional effect on stiffness (Table 14; Figure 19). Temperature of die was the process parameter with the lowest effect on SEI and stiffness (Table 14; Figure 19) (II, III). ...
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... constituents of the blend such as protein, ash, fibre and sum content of fatty acids seemed to have an overall inverse effect on SEI and proportional effect on stiffness (Table 14; Figure 19). Temperature of die was the process parameter with the lowest effect on SEI and stiffness (Table 14; Figure 19) (II, III). Total SME presented a strong positive and negative correlation with SEI and stiffness, respectively (II, III). ...
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... it comes to the most expanded extrudates containing kañiwa, stiffness was remarkably stable regardless of the content of kañiwa but SEI reduced considerably (Figure 20). For the most expanded extrudates containing Figure 19. Four-dimensional contour plots for sectional expansion index (SEI) and stiffness (STF) for extrudates containing amaranth (A), quinoa (Q), kañiwa (K) and lupine (L) as a function of screw speed (SS), water content of mixture (WCM) and contents of amaranth or quinoa of solids (CoF). ...
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... extrudates presented very stable porosity regardless of the content of amaranth, quinoa or kañiwa (Figure 21). Extrudates containing 50% kañiwa were the only ones showing a substantial reduction in porosity; this accounted for 73% compared to 82 and 85% porosity exhibited by extrudates containing amaranth and quinoa, respectively. ...
Context 22
... (Amaranthus caudatus), quinoa (Chenopodium quinoa) and kañiwa (Chenopodium pallidicaule) do not belong to the same family (Poaceae or Graminea) as well-known cereals grains like wheat, oat or barley (Figure 1). Yet they can be ground and used as conventional cereals; there comes the name 'pseudo cereal'. ...
Context 23
... might shed some light on why corn starch with higher content of amylose leads to greater sectional expansion and lower shrinking at die point. Chinnaswamy and Hanna (1988) studied the effect of various contents of amylose in blends (10, 25, 50 and 65% amylose resulting from blending native starches with various contents of amylose), pure native starches (0, 25, 50 and 70% amylose) and amylose/amylopectin mixes on the sectional expansion ratio of extrudates (barrel temperature, 140 °C; screw speed, 160 rpm; feed rate, 60 g/min) (Figure 10). In general, the authors found that blends containing 50% amylose had greater sectional expansion than at lower or higher amylose contents. ...
Context 24
... general, the authors found that blends containing 50% amylose had greater sectional expansion than at lower or higher amylose contents. Chinnaswamy and Hanna (1988) also found that those blends with higher proportion of native starches, high in amylose (I<II<III<IV; Figure 10), had in average higher sectional expansion. Also, pure native starches showed the highest sectional expansion at 50% amylose, and among the lowest at 75% amylose. ...
Context 25
... pure native starches showed the highest sectional expansion at 50% amylose, and among the lowest at 75% amylose. The amylose/amylopectin mixes confirmed the previous results as it showed a sectional expansion peak at 50% amylose, and the lowest expansion of all at 0% and 100% amylose (Figure 10). Figure 10. ...
Context 26
... porous structure of extruded snacks results from the fast escape of water vapour (conventional extrusion) or carbon dioxide (supercritical fluid extrusion), imbedded in a starch-based molten fluid (or melt), at die point. The dynamic of nuclei formation, bubble growth and contraction has been modelled by Schwartzberg et al. (1995), Alavi et al. (2003aAlavi et al. ( , 2003b and Nowjee (2004) (Figure 11). Schwartzberg et al. (1995) explains that starch granules contain, naturally, microscopic pores thereby providing nuclei at which expansion of vapour bubbles start; this is the case of popcorn. ...
Context 27
... et al. (1995) explains that starch granules contain, naturally, microscopic pores thereby providing nuclei at which expansion of vapour bubbles start; this is the case of popcorn. However, starch granules and nuclei are inevitably destroyed during extrusion, and so few nuclei are present at die point resulting in large bubbles prone to coalesce (Figure 11B). In order to form bubbles, the pressure exerted by vapour in the pore () has to be sufficient to exceed the pressure at the outer surface of the domain ( ) (Figure 11B). ...
Context 28
... starch granules and nuclei are inevitably destroyed during extrusion, and so few nuclei are present at die point resulting in large bubbles prone to coalesce (Figure 11B). In order to form bubbles, the pressure exerted by vapour in the pore () has to be sufficient to exceed the pressure at the outer surface of the domain ( ) (Figure 11B). A detailed mathematical description of the necessary pressure to overcome the flow yield stress (∆ ), elastic stresses ( ) and surface tension (2/) is shown below : ...
Context 29
... interesting aspect is the time it takes before quasiexponential bubble growth. According to Schwartzberg et al. (1995), it takes around 17 ms of very slow growth before rapid bubble expansion during the vapour-induced puffing of grains (Figure 12). There is, in fact, a critical ∆ at which expansion starts to occur. ...
Context 30
... slices should cover the entire cylindrical volume of the sample after reconstruction. Figure 13 shows what images look like at the different stages of processing: (1) raw images, (2) representative slice after reconstruction and (3) slices corresponding to particular volumes of interest (VOI). As explained by Trater et al. (2005), measurements may be very time-consuming, thus a certain number of VOI containing the entire sample cross-section must be chosen. ...
Context 31
... effect of WPC on the microstructure of the extrudates seemed dependent on the water content of mixture. For instance, an increase of WPC in extrudates at 26% water content of melt caused an increase of mean cell diameter and reduction in cell density while an equivalent increase of WPM in extrudates at 34% water content of melt led substantial decrease in mean cell diameter, wall thickness and increase in cell density (Figure 14). This shows the potential of this technique in order to conduct microstructure analysis in extruded snacks ( Babin et al., 2007;Parada et al., 2011). ...
Context 32
... (2009) used online monitoring setup of a Raman spectrometer and non-destructive ultrasound device during the extrusion (temperature profile: 90/90/90/90/100/110/120/90,100,110 °C) of flour blends containing chickpea, corn, oat, corn starch, tomato powder and ground raw hazelnuts. The author found that increasing temperature during extrusion produced various structural changes in the melt (Figure 15). When the temperature in section C rose above 90 °C, C-O-H bending of starch and C-O vibration of hydrocarbons chains band at 1125 cm -1 disappeared from the spectra as shown in Figure 15. ...
Context 33
... author found that increasing temperature during extrusion produced various structural changes in the melt (Figure 15). When the temperature in section C rose above 90 °C, C-O-H bending of starch and C-O vibration of hydrocarbons chains band at 1125 cm -1 disappeared from the spectra as shown in Figure 15. Ester groups, CH2 of lipids and primary, secondary and tertiary amide appeared to have gone through severe breakdown as temperature increased. ...
Context 34
... focused on the detection of few underlying or latent factors that explain most of the variation in the response variables thereby postulating models with high predicting abilities. As shown in the Figure 16, the overall goal of PLSR is to predict response variables, indirectly, by extracting latent variables T (X-scores) and U (Y-scores) from predictors and response variables, respectively. T is then used to predict U, and this predicted U is used to construct predictions for response variables. ...
Context 35
... though Xand Z-variables share no physical matrix size-dimension and, therefore, cannot be correlated directly to each other, they are connected via Y. The schematic construction of L-PLSR is shown in Figure 17. The L-PLSR may reveal patterns in Y that correspond to patterns in both X and Z thereby acting as a filter against noise in Y. Should X/Y/Z patterns be found, they could be used to predict Y from information easy to obtain (i.e., X and Z). ...
Context 36
... was defined as the slope of forcedistance curve when compression was perpendicularly enforced under three-point bending. The universal testing machine (Instron 4465, Instron Ltd., High Wycombe, UK) was equipped with a loading cell (100 N) and a flat rectangular-shaped aluminium probe (Figure 18). Samples were positioned perpendicularly over a sample holder. ...
Context 37
... calculated contents of four chemical constituents in the dry flour blend [protein content of blend; ash content of blend; dietary fibre content of blend; sum content of main fatty acids of blend, FA (palmitic, oleic, linoleic and linolenic acid)] were also included as predictors in matrix X (II, III). After that, a two-block PLSR model (see Figure 16) was computed from the data now consisting of nine predictors and six response variables (SEI, stiffness, WCE, torque, pressure and total SME). The significances of the regression coefficients B in t-test were computed using the jackknife technique (Martens and Martens 2000). ...
Context 38
... three-block PLSR (i.e., L-PLSR) model was computed using a different combination of predictors and response variables compared with those in the two-block model (see Figure 17). The predictors in the matrix X were content of amaranth or quinoa of solids, temperature of die, protein content of blend, ash content of blend, fibre content of blend and FA. ...
Context 39
... increased at increasing SS and decreasing WCM, while stiffness increased at decreasing SS and increasing WCM ( Table 14). Chemical constituents of the blend such as protein, ash, fibre and sum content of fatty acids seemed to have an overall inverse effect on SEI and proportional effect on stiffness (Table 14; Figure 19). Temperature of die was the process parameter with the lowest effect on SEI and stiffness (Table 14; Figure 19) (II, III). ...
Context 40
... constituents of the blend such as protein, ash, fibre and sum content of fatty acids seemed to have an overall inverse effect on SEI and proportional effect on stiffness (Table 14; Figure 19). Temperature of die was the process parameter with the lowest effect on SEI and stiffness (Table 14; Figure 19) (II, III). Total SME presented a strong positive and negative correlation with SEI and stiffness, respectively (II, III). ...
Context 41
... it comes to the most expanded extrudates containing kañiwa, stiffness was remarkably stable regardless of the content of kañiwa but SEI reduced considerably (Figure 20). For the most expanded extrudates containing Figure 19. Four-dimensional contour plots for sectional expansion index (SEI) and stiffness (STF) for extrudates containing amaranth (A), quinoa (Q), kañiwa (K) and lupine (L) as a function of screw speed (SS), water content of mixture (WCM) and contents of amaranth or quinoa of solids (CoF). ...
Context 42
... extrudates presented very stable porosity regardless of the content of amaranth, quinoa or kañiwa (Figure 21). Extrudates containing 50% kañiwa were the only ones showing a substantial reduction in porosity; this accounted for 73% compared to 82 and 85% porosity exhibited by extrudates containing amaranth and quinoa, respectively. ...
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Amaranth (Amarantus caudatus), quinoa (Chenopodium quinoa) and kañiwa (Chenopodium pallidicaule) are Andean grains that are gaining interest as nutritious gluten-free alternatives to conventional cereals. Near infrared (NIR) imaging was applied to extrudates containing 20, 35% and 50% amaranth, quinoa and kañiwa in order to study the spatial distri...
Citations
... The increase in temperature also influenced intensity of corn aroma (P < 0.0001; R = 0.875) which varied in range 5.0-6.8, as well as feed moisture (P = 0.0131), while sprouts addition was not significant. Noted perceptibility of corn taste and aroma is an effect of intensive starch gelatinisation and forming dextrin and Maillard reaction products (Ramos Diaz, 2015;Alemayehu et al., 2019). Simultaneously, increased starch gelatinisation and change in the structure of the snacks extruded in higher temperature decreased the intensity of the powder taste (R=À0.795, ...
Fortified extruded snacks are convenient products to supplement malnourished patients’ diet, e.g. suffering from Crohn’s disease. The snacks were extruded with different additions of iron‐biofortified sprouts under varying process conditions (temperature and humidity). The sensory profiling showed the correlation between extrusion temperature and snack stickiness (R = 0.835), crispiness (R = 0.727), hardness (R=−0.485), as well as the intensity of corn (R = 0.888), powder (R=−0.795), metallic (R=−0.606) and bitter (R=−0.901) tastes. The sprouts addition affected metallic taste (R = 0.606) and aroma (R = 0.666) intensity. The product desirability was compared between healthy people (HP) and Crohn’s patients (CP). Overall desirability positively correlated with taste desirability in both groups. In the HP group, taste desirability was associated with metallic taste (R=−0.857) and Fe(III) content (R=−0.717). Also, aroma desirability (connected with pyrazines) was more significant to HP. Higher tolerance of CP to metallic and bitter flavours was observed. This confirms that the taste and aroma preferences of CP and HP are different.
... The calculated contents for flour blends were also included (Ramos-Diaz, 2015).Table 2. Physical/physicochemical and sensory characteristics of corn-based extruded snacks containing 20, 35 and 50% amaranth (A), quinoa (Q) and kañiwa (K). The data were obtained from Ramos-Diaz et al.(2015) andRamos-Diaz (2015). ...
Amaranth (Amarantus caudatus), quinoa (Chenopodium quinoa) and kañiwa (Chenopodium pallidicaule) are Andean grains that are gaining interest as nutritious gluten-free alternatives to conventional cereals. Near infrared (NIR) imaging was applied to extrudates containing 20, 35% and 50% amaranth, quinoa and kañiwa in order to study the spatial distribution of fibre and protein along the cross-sectional area. The results were contrasted with existing physical measurements (e.g., sectional expansion, stiffness) and textural data obtained from sensory profiling and temporal studies (i.e., temporal dominance of sensation, TDS). Score distribution in PCA plots was directly associated to fibre (PC1) and protein (PC2) due to spectral wavelength specificity (fibre: 1028nm; protein: 1470 nm). Partial Least Squares regression model (PLS) showed that evenly distributed protein structures are strongly linked to desirable TDS textural properties such as crispiness and crunchiness, while protein clumps were linked to undesirable properties such as roughness. In contrast, fibre was found to reduce roughness. PLS could not explain accurately changes in physical attributes, and sensory data from profiling tests had to be omitted from computing due to lack of fit. This study shows that NIR hyperspectra imaging could help elucidate the chemical background of physical and particularly temporal dominant attributes.
... Одним из перспективных направлений повышения качества и питательной ценности комбикормов является введение в их состав новых доступных и недорогих видов растительного сырья, содержащих сбалансированный комплекс белков, липидов, органических кислот, минеральных веществ, витаминов [3,4]. Таким доступным и недорогим видом сырья являются травы, наиболее предпочтительны бобовые. ...
The work objective is to study an advanced way of enhancing the nutritive value of the mixed feed by co-extrusion of the grain mixtures with chopped green legumes that differ in high content of vitamins and protein. The task of this investigation is an experimental determination of rational parameters and operating modes of the equipment for the extrusion process. Standard techniques are used to study the extrusion process when the properties of raw materials and modes of the extruder EC-75 (75kg/hr) change: extrudable mixture humidity, weight percentage of the chopped green mass in the mixture, and the extruder screw frequency of rotation at different feed rate of the mixture. The residual content of β-carotene as a quite valuable but impermanent component of the received product is used as a key marker of the process. The restrictive conditions are organoleptical properties of the product, humidity after cooling, and occurrence of the undistorted grain material. Energy efficiency of the process is evaluated by the criteria of the specific energy consumption. The study results of the extrusion process are as follows. Its optimal characteristics are determined: mixture supply is 60 kg / hr, mixture temperature at the matrix outlet is 120-125°C, content of the chopped green mass in the mixture is 14-15%, screw rate speed is 220-240 rpm with the specific energy consumption of 90-95 kW hr/t.
Potatoes are a widely consumed staple food and a key ingredient in numerous food products such as French fries, chips, mashed potatoes and various snacks. The quality of potato products is heavily influenced by the processing methods employed during production. Conventional technologies such as thermal blanching, frying and drying have been widely used for processing potatoes over the years. However, these technologies may lead to the loss of essential nutrients and changes in sensory properties such as texture, color and flavor. In recent years, innovative emerging technologies have been developed to improve potato processing efficiency and product quality while preserving the nutritional and sensory properties of potato products. These technologies include ultrasound processing, pulsed electric field processing, microwave and radiofrequency processing. This review examines the impact of these technologies on the quality attributes of potato products and highlights the importance of selecting appropriate processing technologies for different potato products to achieve the desired quality attributes. In conclusion, this review provides valuable insights into the current trends and advances in potato processing technologies and emphasizes the need for continued research and development to optimize these technologies for the production of high-quality potato products. The adoption of emerging technologies has the potential to drive innovation and improve the overall sustainability and efficiency of potato processing, ensuring that potato-based products continue to meet the evolving demands of consumers.
