Process optimization of extrusion variables and its effect on properties of extruded cocoyam (Xanthosoma sagittifolium) noodles
The current industrial demand for starchy foods has been dominated by other roots and tubers, while cocoyam, despite being rich in fiber, minerals, and vitamins has remained under exploited. In this study, the effect of feed moisture content (FMC), screw speed (SS) and barrel temperature (BT) on the...
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| creator | Sobowale, Sunday Samuel Animashaun, Oluwatoyin Habibat Mulaba‐Bafubiandi, Antoine Floribert Abidoye, Temitope Saratallahi Kewuyemi, Yusuf Olamide Adebo, Oluwafemi Ayodeji |
| description | The current industrial demand for starchy foods has been dominated by other roots and tubers, while cocoyam, despite being rich in fiber, minerals, and vitamins has remained under exploited. In this study, the effect of feed moisture content (FMC), screw speed (SS) and barrel temperature (BT) on the quality characteristics of cocoyam noodles (proximate, thermo‐physical, physicochemical, texture, color, extrudate properties, and sensory characteristics) were investigated using central composite design (CCD) of response surface methodology (RSM). Flour was produced from fresh tubers of cocoyam (Xanthosoma sagittifolium) and subsequently processed into noodles using a twin screw extruder. Results showed that the proximate compositions, thermo‐physical, physicochemical properties, and color of the cocoyam noodles were significantly (p |
| doi_str_mv | 10.1002/fsn3.786 |
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Extrusion of cocoyam flour was optimized and extrudate properties investigated. Results obtained indicate extrusion as a viable alternative for transforming cocoyam into a value added product.</description><identifier>ISSN: 2048-7177</identifier><identifier>EISSN: 2048-7177</identifier><identifier>DOI: 10.1002/fsn3.786</identifier><identifier>PMID: 30510722</identifier><language>eng</language><publisher>United States: John Wiley & Sons, Inc</publisher><subject>Analysis ; Cocoyam ; Color ; Extrusion ; Food products ; Mathematical models ; Minerals ; Moisture content ; Noodles ; Optimization ; Original Research ; Pasta products ; Physical properties ; Physicochemical properties ; Process variables ; Properties (attributes) ; quality attributes ; Response surface methodology ; Sensory evaluation ; Sensory properties ; Statistical analysis ; Studies ; Texture ; Tubers ; Twin screw extruders ; Vitamins ; Water content ; Xanthosoma sagittifolium</subject><ispartof>Food Science & Nutrition, 2018-11, Vol.6 (8), p.2210-2226</ispartof><rights>2018 The Authors. published by Wiley Periodicals, Inc.</rights><rights>COPYRIGHT 2018 John Wiley & Sons, Inc.</rights><rights>2018. This work is published under http://creativecommons.org/licenses/by/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c5056-293714be353c0c72aa9889d9617046f5238a66f44122395c87342c4235a352593</citedby><cites>FETCH-LOGICAL-c5056-293714be353c0c72aa9889d9617046f5238a66f44122395c87342c4235a352593</cites><orcidid>0000-0002-3757-5137 ; 0000-0002-1051-1133</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC6261157/pdf/$$EPDF$$P50$$Gpubmedcentral$$Hfree_for_read</linktopdf><linktohtml>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC6261157/$$EHTML$$P50$$Gpubmedcentral$$Hfree_for_read</linktohtml><link.rule.ids>230,315,728,781,785,886,1418,11567,27929,27930,45579,45580,46057,46481,53796,53798</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/30510722$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Sobowale, Sunday Samuel</creatorcontrib><creatorcontrib>Animashaun, Oluwatoyin Habibat</creatorcontrib><creatorcontrib>Mulaba‐Bafubiandi, Antoine Floribert</creatorcontrib><creatorcontrib>Abidoye, Temitope Saratallahi</creatorcontrib><creatorcontrib>Kewuyemi, Yusuf Olamide</creatorcontrib><creatorcontrib>Adebo, Oluwafemi Ayodeji</creatorcontrib><title>Process optimization of extrusion variables and its effect on properties of extruded cocoyam (Xanthosoma sagittifolium) noodles</title><title>Food Science & Nutrition</title><addtitle>Food Sci Nutr</addtitle><description>The current industrial demand for starchy foods has been dominated by other roots and tubers, while cocoyam, despite being rich in fiber, minerals, and vitamins has remained under exploited. In this study, the effect of feed moisture content (FMC), screw speed (SS) and barrel temperature (BT) on the quality characteristics of cocoyam noodles (proximate, thermo‐physical, physicochemical, texture, color, extrudate properties, and sensory characteristics) were investigated using central composite design (CCD) of response surface methodology (RSM). Flour was produced from fresh tubers of cocoyam (Xanthosoma sagittifolium) and subsequently processed into noodles using a twin screw extruder. Results showed that the proximate compositions, thermo‐physical, physicochemical properties, and color of the cocoyam noodles were significantly (p < 0.05) influenced by the extrusion process variables. The texture and extrudate properties of cocoyam noodles were equally significantly (p < 0.05) different. The experimental data obtained and predicted values of the response models were comparable, with statistical indices [absolute average deviation (AAD, 0–0.23), bias factor (Bf, 1–1.08), and accuracy factor (Af, 1–1.23)] indicating the validity of the derived models. The optimal extrusion processing conditions for quality cocoyam noodles were FMC, SS, and BT of 47.5%, 700 rpm and 50°C, respectively, as cocoyam noodles obtained at these conditions had comparable properties and were most preferred and accepted by the sensory panelists.
Extrusion of cocoyam flour was optimized and extrudate properties investigated. Results obtained indicate extrusion as a viable alternative for transforming cocoyam into a value added product.</description><subject>Analysis</subject><subject>Cocoyam</subject><subject>Color</subject><subject>Extrusion</subject><subject>Food products</subject><subject>Mathematical models</subject><subject>Minerals</subject><subject>Moisture content</subject><subject>Noodles</subject><subject>Optimization</subject><subject>Original Research</subject><subject>Pasta products</subject><subject>Physical properties</subject><subject>Physicochemical properties</subject><subject>Process variables</subject><subject>Properties (attributes)</subject><subject>quality attributes</subject><subject>Response surface methodology</subject><subject>Sensory evaluation</subject><subject>Sensory properties</subject><subject>Statistical analysis</subject><subject>Studies</subject><subject>Texture</subject><subject>Tubers</subject><subject>Twin screw extruders</subject><subject>Vitamins</subject><subject>Water content</subject><subject>Xanthosoma 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Sunday Samuel</creator><creator>Animashaun, Oluwatoyin Habibat</creator><creator>Mulaba‐Bafubiandi, Antoine Floribert</creator><creator>Abidoye, Temitope Saratallahi</creator><creator>Kewuyemi, Yusuf Olamide</creator><creator>Adebo, Oluwafemi Ayodeji</creator><general>John Wiley & Sons, Inc</general><general>John Wiley and Sons 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optimization of extrusion variables and its effect on properties of extruded cocoyam (Xanthosoma sagittifolium) noodles</title><author>Sobowale, Sunday Samuel ; Animashaun, Oluwatoyin Habibat ; Mulaba‐Bafubiandi, Antoine Floribert ; Abidoye, Temitope Saratallahi ; Kewuyemi, Yusuf Olamide ; Adebo, Oluwafemi Ayodeji</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c5056-293714be353c0c72aa9889d9617046f5238a66f44122395c87342c4235a352593</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2018</creationdate><topic>Analysis</topic><topic>Cocoyam</topic><topic>Color</topic><topic>Extrusion</topic><topic>Food products</topic><topic>Mathematical models</topic><topic>Minerals</topic><topic>Moisture content</topic><topic>Noodles</topic><topic>Optimization</topic><topic>Original Research</topic><topic>Pasta products</topic><topic>Physical properties</topic><topic>Physicochemical properties</topic><topic>Process variables</topic><topic>Properties (attributes)</topic><topic>quality attributes</topic><topic>Response surface methodology</topic><topic>Sensory evaluation</topic><topic>Sensory properties</topic><topic>Statistical analysis</topic><topic>Studies</topic><topic>Texture</topic><topic>Tubers</topic><topic>Twin screw extruders</topic><topic>Vitamins</topic><topic>Water content</topic><topic>Xanthosoma sagittifolium</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Sobowale, Sunday Samuel</creatorcontrib><creatorcontrib>Animashaun, Oluwatoyin Habibat</creatorcontrib><creatorcontrib>Mulaba‐Bafubiandi, Antoine Floribert</creatorcontrib><creatorcontrib>Abidoye, Temitope Saratallahi</creatorcontrib><creatorcontrib>Kewuyemi, Yusuf Olamide</creatorcontrib><creatorcontrib>Adebo, Oluwafemi Ayodeji</creatorcontrib><collection>Wiley-Blackwell Open Access Titles</collection><collection>Wiley Free 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noodles</atitle><jtitle>Food Science & Nutrition</jtitle><addtitle>Food Sci Nutr</addtitle><date>2018-11</date><risdate>2018</risdate><volume>6</volume><issue>8</issue><spage>2210</spage><epage>2226</epage><pages>2210-2226</pages><issn>2048-7177</issn><eissn>2048-7177</eissn><abstract>The current industrial demand for starchy foods has been dominated by other roots and tubers, while cocoyam, despite being rich in fiber, minerals, and vitamins has remained under exploited. In this study, the effect of feed moisture content (FMC), screw speed (SS) and barrel temperature (BT) on the quality characteristics of cocoyam noodles (proximate, thermo‐physical, physicochemical, texture, color, extrudate properties, and sensory characteristics) were investigated using central composite design (CCD) of response surface methodology (RSM). Flour was produced from fresh tubers of cocoyam (Xanthosoma sagittifolium) and subsequently processed into noodles using a twin screw extruder. Results showed that the proximate compositions, thermo‐physical, physicochemical properties, and color of the cocoyam noodles were significantly (p < 0.05) influenced by the extrusion process variables. The texture and extrudate properties of cocoyam noodles were equally significantly (p < 0.05) different. The experimental data obtained and predicted values of the response models were comparable, with statistical indices [absolute average deviation (AAD, 0–0.23), bias factor (Bf, 1–1.08), and accuracy factor (Af, 1–1.23)] indicating the validity of the derived models. The optimal extrusion processing conditions for quality cocoyam noodles were FMC, SS, and BT of 47.5%, 700 rpm and 50°C, respectively, as cocoyam noodles obtained at these conditions had comparable properties and were most preferred and accepted by the sensory panelists.
Extrusion of cocoyam flour was optimized and extrudate properties investigated. Results obtained indicate extrusion as a viable alternative for transforming cocoyam into a value added product.</abstract><cop>United States</cop><pub>John Wiley & Sons, Inc</pub><pmid>30510722</pmid><doi>10.1002/fsn3.786</doi><tpages>17</tpages><orcidid>https://orcid.org/0000-0002-3757-5137</orcidid><orcidid>https://orcid.org/0000-0002-1051-1133</orcidid><oa>free_for_read</oa></addata></record> |
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| source | Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals; Access via Wiley Online Library; Wiley-Blackwell Open Access Titles; PubMed Central |
| subjects | Analysis Cocoyam Color Extrusion Food products Mathematical models Minerals Moisture content Noodles Optimization Original Research Pasta products Physical properties Physicochemical properties Process variables Properties (attributes) quality attributes Response surface methodology Sensory evaluation Sensory properties Statistical analysis Studies Texture Tubers Twin screw extruders Vitamins Water content Xanthosoma sagittifolium |
| title | Process optimization of extrusion variables and its effect on properties of extruded cocoyam (Xanthosoma sagittifolium) noodles |
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