Investigation of process and product parameters for physico-chemical properties of low Glycemic Index water chestnut and barley flour-based extruded snacks
Purpose Keeping in view the diabetes status that has affected about 415 million people globally and is the leading cause of death in many countries along with therising demand for low Glycemic Index (GI) foods, the purpose of this paper is to optimize the extrusion process for the development of low...
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| Veröffentlicht in: | British food journal (1966) 2020-01, Vol.122 (1), p.227-241 |
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| container_title | British food journal (1966) |
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| creator | Beigh, Mushtaq Hussain, Syed Zameer Qadri, Tahiya Naseer, Bazila Raja, Tariq Naik, Haroon |
| description | Purpose
Keeping in view the diabetes status that has affected about 415 million people globally and is the leading cause of death in many countries along with therising demand for low Glycemic Index (GI) foods, the purpose of this paper is to optimize the extrusion process for the development of low GI snacks from underutilized crops like water chestnut and barley.
Design/methodology/approach
The extrusion parameters (screw speed and barrel temperature), feed moisture and water chestnut flour, barley flour proportion, were varied and their effects on system and product responses (specific mechanical energy, water absorption index, water solubility index, bulk density, expansion ratio and breaking strength) were studied.
Findings
All the system and product responses were significantly affected by independent variables. Response surface and regression models were established to determine the responses as function of process variables. Models obtained were highly significant with high coefficient of determination (R2=0.88). The optimum processing conditions obtained by numerical optimization for the development of snacks were 90°C barrel temperature, 300 rpm screw speed, 14 per cent feed moisture and WCF-to-BF ratio as 90:10. Shelf life studies confirmed that the developed snacks can be safely stored in HDPE bags for a period of six months under ambient conditions.
Originality/value
Water chestnut and barley flour did not blend till date for extrusion cooking. Such snacks shall be a viable food option for diabetic people and can act as laxative due to high fibre and β-glucan content from barley. |
| doi_str_mv | 10.1108/BFJ-01-2019-0001 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_emera</sourceid><recordid>TN_cdi_emerald_primary_10_1108_BFJ-01-2019-0001</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>2534591300</sourcerecordid><originalsourceid>FETCH-LOGICAL-c311t-87c7fbbed2c5234157f2cec844e39122cb6041d4a811b12058e7e5409d8e4af53</originalsourceid><addsrcrecordid>eNptkT9v2zAQxYkiAer82TsS6MzmjqJKeWyD2HVgIEsLZCMo8tQolSWVpOL4s_TLhoqzFMjEI--9d0f8GPuE8AURqqvvq1sBKCTgUgAAfmAL1GUlVG6esEV-0gI03H9kZzE-zlep9YL92_RPFFP726Z26PnQ8DEMjmLktvdz7SeX-GiD3VGiEHkzBD4-HGLrBuEeaNc62826kUJqKc4J3bDn6-7g5ibf9J6e-d5mM8_6mPopvWbXNnR04E03TEHUNpLn9JzC5HMRe-v-xAt22tgu0uXbec5-rW5-Xv8Q27v15vrbVrgCMYlKO93UNXnpSlkoLHUjHblKKSqWKKWrv4JCr2yFWKOEsiJNpYKlr0jZpizO2edjbv7G3ymvaB7zTn0eaWRZqHKJBUBWwVHlwhBjoMaMod3ZcDAIZkZgMgIDaGYEZkaQLVdHC-0o2M6_5_gPWvECFheKvQ</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>2534591300</pqid></control><display><type>article</type><title>Investigation of process and product parameters for physico-chemical properties of low Glycemic Index water chestnut and barley flour-based extruded snacks</title><source>Emerald Journals</source><creator>Beigh, Mushtaq ; Hussain, Syed Zameer ; Qadri, Tahiya ; Naseer, Bazila ; Raja, Tariq ; Naik, Haroon</creator><creatorcontrib>Beigh, Mushtaq ; Hussain, Syed Zameer ; Qadri, Tahiya ; Naseer, Bazila ; Raja, Tariq ; Naik, Haroon</creatorcontrib><description>Purpose
Keeping in view the diabetes status that has affected about 415 million people globally and is the leading cause of death in many countries along with therising demand for low Glycemic Index (GI) foods, the purpose of this paper is to optimize the extrusion process for the development of low GI snacks from underutilized crops like water chestnut and barley.
Design/methodology/approach
The extrusion parameters (screw speed and barrel temperature), feed moisture and water chestnut flour, barley flour proportion, were varied and their effects on system and product responses (specific mechanical energy, water absorption index, water solubility index, bulk density, expansion ratio and breaking strength) were studied.
Findings
All the system and product responses were significantly affected by independent variables. Response surface and regression models were established to determine the responses as function of process variables. Models obtained were highly significant with high coefficient of determination (R2=0.88). The optimum processing conditions obtained by numerical optimization for the development of snacks were 90°C barrel temperature, 300 rpm screw speed, 14 per cent feed moisture and WCF-to-BF ratio as 90:10. Shelf life studies confirmed that the developed snacks can be safely stored in HDPE bags for a period of six months under ambient conditions.
Originality/value
Water chestnut and barley flour did not blend till date for extrusion cooking. Such snacks shall be a viable food option for diabetic people and can act as laxative due to high fibre and β-glucan content from barley.</description><identifier>ISSN: 0007-070X</identifier><identifier>EISSN: 1758-4108</identifier><identifier>DOI: 10.1108/BFJ-01-2019-0001</identifier><language>eng</language><publisher>Bradford: Emerald Publishing Limited</publisher><subject>Barley ; Barrels (extruders) ; Bulk density ; Carbohydrates ; Cereals ; Chemical properties ; Cooking ; Dependent variables ; Diabetes mellitus ; Experiments ; Extrusion rate ; Fatty acids ; Flour ; Glucan ; Glycemic index ; Independent variables ; Moisture ; Moisture content ; Optimization ; Physicochemical properties ; Process parameters ; Process variables ; Raw materials ; Regression analysis ; Regression models ; Response surface methodology ; Shelf life ; Snack foods ; Software ; Statistical analysis ; Variables ; Water ; Water absorption ; β-Glucan</subject><ispartof>British food journal (1966), 2020-01, Vol.122 (1), p.227-241</ispartof><rights>Emerald Publishing Limited</rights><rights>Emerald Publishing Limited 2019</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c311t-87c7fbbed2c5234157f2cec844e39122cb6041d4a811b12058e7e5409d8e4af53</citedby><cites>FETCH-LOGICAL-c311t-87c7fbbed2c5234157f2cec844e39122cb6041d4a811b12058e7e5409d8e4af53</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.emerald.com/insight/content/doi/10.1108/BFJ-01-2019-0001/full/html$$EHTML$$P50$$Gemerald$$H</linktohtml><link.rule.ids>314,780,784,967,11635,27924,27925,52689</link.rule.ids></links><search><creatorcontrib>Beigh, Mushtaq</creatorcontrib><creatorcontrib>Hussain, Syed Zameer</creatorcontrib><creatorcontrib>Qadri, Tahiya</creatorcontrib><creatorcontrib>Naseer, Bazila</creatorcontrib><creatorcontrib>Raja, Tariq</creatorcontrib><creatorcontrib>Naik, Haroon</creatorcontrib><title>Investigation of process and product parameters for physico-chemical properties of low Glycemic Index water chestnut and barley flour-based extruded snacks</title><title>British food journal (1966)</title><description>Purpose
Keeping in view the diabetes status that has affected about 415 million people globally and is the leading cause of death in many countries along with therising demand for low Glycemic Index (GI) foods, the purpose of this paper is to optimize the extrusion process for the development of low GI snacks from underutilized crops like water chestnut and barley.
Design/methodology/approach
The extrusion parameters (screw speed and barrel temperature), feed moisture and water chestnut flour, barley flour proportion, were varied and their effects on system and product responses (specific mechanical energy, water absorption index, water solubility index, bulk density, expansion ratio and breaking strength) were studied.
Findings
All the system and product responses were significantly affected by independent variables. Response surface and regression models were established to determine the responses as function of process variables. Models obtained were highly significant with high coefficient of determination (R2=0.88). The optimum processing conditions obtained by numerical optimization for the development of snacks were 90°C barrel temperature, 300 rpm screw speed, 14 per cent feed moisture and WCF-to-BF ratio as 90:10. Shelf life studies confirmed that the developed snacks can be safely stored in HDPE bags for a period of six months under ambient conditions.
Originality/value
Water chestnut and barley flour did not blend till date for extrusion cooking. Such snacks shall be a viable food option for diabetic people and can act as laxative due to high fibre and β-glucan content from barley.</description><subject>Barley</subject><subject>Barrels (extruders)</subject><subject>Bulk density</subject><subject>Carbohydrates</subject><subject>Cereals</subject><subject>Chemical properties</subject><subject>Cooking</subject><subject>Dependent variables</subject><subject>Diabetes mellitus</subject><subject>Experiments</subject><subject>Extrusion rate</subject><subject>Fatty acids</subject><subject>Flour</subject><subject>Glucan</subject><subject>Glycemic index</subject><subject>Independent variables</subject><subject>Moisture</subject><subject>Moisture content</subject><subject>Optimization</subject><subject>Physicochemical properties</subject><subject>Process parameters</subject><subject>Process variables</subject><subject>Raw materials</subject><subject>Regression analysis</subject><subject>Regression models</subject><subject>Response surface methodology</subject><subject>Shelf life</subject><subject>Snack foods</subject><subject>Software</subject><subject>Statistical analysis</subject><subject>Variables</subject><subject>Water</subject><subject>Water absorption</subject><subject>β-Glucan</subject><issn>0007-070X</issn><issn>1758-4108</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2020</creationdate><recordtype>article</recordtype><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><recordid>eNptkT9v2zAQxYkiAer82TsS6MzmjqJKeWyD2HVgIEsLZCMo8tQolSWVpOL4s_TLhoqzFMjEI--9d0f8GPuE8AURqqvvq1sBKCTgUgAAfmAL1GUlVG6esEV-0gI03H9kZzE-zlep9YL92_RPFFP726Z26PnQ8DEMjmLktvdz7SeX-GiD3VGiEHkzBD4-HGLrBuEeaNc62826kUJqKc4J3bDn6-7g5ibf9J6e-d5mM8_6mPopvWbXNnR04E03TEHUNpLn9JzC5HMRe-v-xAt22tgu0uXbec5-rW5-Xv8Q27v15vrbVrgCMYlKO93UNXnpSlkoLHUjHblKKSqWKKWrv4JCr2yFWKOEsiJNpYKlr0jZpizO2edjbv7G3ymvaB7zTn0eaWRZqHKJBUBWwVHlwhBjoMaMod3ZcDAIZkZgMgIDaGYEZkaQLVdHC-0o2M6_5_gPWvECFheKvQ</recordid><startdate>20200106</startdate><enddate>20200106</enddate><creator>Beigh, Mushtaq</creator><creator>Hussain, Syed Zameer</creator><creator>Qadri, Tahiya</creator><creator>Naseer, 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of process and product parameters for physico-chemical properties of low Glycemic Index water chestnut and barley flour-based extruded snacks</title><author>Beigh, Mushtaq ; Hussain, Syed Zameer ; Qadri, Tahiya ; Naseer, Bazila ; Raja, Tariq ; Naik, Haroon</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c311t-87c7fbbed2c5234157f2cec844e39122cb6041d4a811b12058e7e5409d8e4af53</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2020</creationdate><topic>Barley</topic><topic>Barrels (extruders)</topic><topic>Bulk density</topic><topic>Carbohydrates</topic><topic>Cereals</topic><topic>Chemical properties</topic><topic>Cooking</topic><topic>Dependent variables</topic><topic>Diabetes mellitus</topic><topic>Experiments</topic><topic>Extrusion rate</topic><topic>Fatty acids</topic><topic>Flour</topic><topic>Glucan</topic><topic>Glycemic index</topic><topic>Independent variables</topic><topic>Moisture</topic><topic>Moisture content</topic><topic>Optimization</topic><topic>Physicochemical properties</topic><topic>Process parameters</topic><topic>Process variables</topic><topic>Raw materials</topic><topic>Regression analysis</topic><topic>Regression models</topic><topic>Response surface methodology</topic><topic>Shelf life</topic><topic>Snack foods</topic><topic>Software</topic><topic>Statistical analysis</topic><topic>Variables</topic><topic>Water</topic><topic>Water absorption</topic><topic>β-Glucan</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Beigh, Mushtaq</creatorcontrib><creatorcontrib>Hussain, Syed Zameer</creatorcontrib><creatorcontrib>Qadri, Tahiya</creatorcontrib><creatorcontrib>Naseer, Bazila</creatorcontrib><creatorcontrib>Raja, Tariq</creatorcontrib><creatorcontrib>Naik, Haroon</creatorcontrib><collection>CrossRef</collection><collection>Global News & ABI/Inform 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Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Beigh, Mushtaq</au><au>Hussain, Syed Zameer</au><au>Qadri, Tahiya</au><au>Naseer, Bazila</au><au>Raja, Tariq</au><au>Naik, Haroon</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Investigation of process and product parameters for physico-chemical properties of low Glycemic Index water chestnut and barley flour-based extruded snacks</atitle><jtitle>British food journal (1966)</jtitle><date>2020-01-06</date><risdate>2020</risdate><volume>122</volume><issue>1</issue><spage>227</spage><epage>241</epage><pages>227-241</pages><issn>0007-070X</issn><eissn>1758-4108</eissn><abstract>Purpose
Keeping in view the diabetes status that has affected about 415 million people globally and is the leading cause of death in many countries along with therising demand for low Glycemic Index (GI) foods, the purpose of this paper is to optimize the extrusion process for the development of low GI snacks from underutilized crops like water chestnut and barley.
Design/methodology/approach
The extrusion parameters (screw speed and barrel temperature), feed moisture and water chestnut flour, barley flour proportion, were varied and their effects on system and product responses (specific mechanical energy, water absorption index, water solubility index, bulk density, expansion ratio and breaking strength) were studied.
Findings
All the system and product responses were significantly affected by independent variables. Response surface and regression models were established to determine the responses as function of process variables. Models obtained were highly significant with high coefficient of determination (R2=0.88). The optimum processing conditions obtained by numerical optimization for the development of snacks were 90°C barrel temperature, 300 rpm screw speed, 14 per cent feed moisture and WCF-to-BF ratio as 90:10. Shelf life studies confirmed that the developed snacks can be safely stored in HDPE bags for a period of six months under ambient conditions.
Originality/value
Water chestnut and barley flour did not blend till date for extrusion cooking. Such snacks shall be a viable food option for diabetic people and can act as laxative due to high fibre and β-glucan content from barley.</abstract><cop>Bradford</cop><pub>Emerald Publishing Limited</pub><doi>10.1108/BFJ-01-2019-0001</doi><tpages>15</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0007-070X |
| ispartof | British food journal (1966), 2020-01, Vol.122 (1), p.227-241 |
| issn | 0007-070X 1758-4108 |
| language | eng |
| recordid | cdi_emerald_primary_10_1108_BFJ-01-2019-0001 |
| source | Emerald Journals |
| subjects | Barley Barrels (extruders) Bulk density Carbohydrates Cereals Chemical properties Cooking Dependent variables Diabetes mellitus Experiments Extrusion rate Fatty acids Flour Glucan Glycemic index Independent variables Moisture Moisture content Optimization Physicochemical properties Process parameters Process variables Raw materials Regression analysis Regression models Response surface methodology Shelf life Snack foods Software Statistical analysis Variables Water Water absorption β-Glucan |
| title | Investigation of process and product parameters for physico-chemical properties of low Glycemic Index water chestnut and barley flour-based extruded snacks |
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