Fiber-Rich Food Processing Byproducts Enhance the Expansion of Cornstarch Extrudates

Maria Dian Pratiwi Masli; Bon-Jae Gu; Barbara A Rasco; Girish M Ganjyal

doi:10.1111/1750-3841.14290

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Fiber-Rich Food Processing Byproducts Enhance the Expansion of Cornstarch Extrudates

Journal article

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Fiber-Rich Food Processing Byproducts Enhance the Expansion of Cornstarch Extrudates

Maria Dian Pratiwi Masli, Bon-Jae Gu, Barbara A Rasco and Girish M Ganjyal

Journal of food science, Vol.83(10), pp.2500-2510

10/2018

DOI: https://doi.org/10.1111/1750-3841.14290

Handle:

https://hdl.handle.net/2376/105306

PMID: 30211951

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Abstract

Plant Extracts - chemistry

Saccharum - chemistry

Nutritive Value

Malus - chemistry

Dietary Fiber - analysis

Food Handling - methods

Waste Products - analysis

Plant Extracts - isolation & purification

Starch - isolation & purification

Flour - analysis

Starch - chemistry

Vegetables - chemistry

Snacks

Cellulose - analysis

Expansion characteristics of cornstarch-based extrudates incorporating fiber-rich food processing byproducts was explored. Waxy and regular cornstarch were used as the base materials with apple pomace and sugarcane bagasse incorporated at two addition levels (0%, 15%, and 30% w/w). Extrusions were conducted at three different screw speeds (150, 200, and 250 rpm) with other parameters optimized and kept constant. Apple pomace inclusion resulted in higher initial expansion index (4.23 to 5.60) and higher stable expansion index (2.76 to 4.43), but also showed higher shrinkage (8.50% to 34.72%) than sugarcane bagasse extrudates at the same inclusion levels. Inclusion of apple pomace showed potential of producing extrudates with significantly higher expansion than cornstarch control, with relatively lower energy inputs. Extrusion methods used here have the potential to preserve the textural quality and nutritional value of the fiber-enriched extrudates, providing the base for healthier snack food items. Findings from this study can be extended to the other fiber-rich food processing byproducts, such as other fruit and vegetable pomace, cereal brans, and pulse hulls among other materials. This data will help the development of fiber-enriched extruded snacks that would have favorable consumer traits.

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Title: Fiber-Rich Food Processing Byproducts Enhance the Expansion of Cornstarch Extrudates
Creators: Maria Dian Pratiwi Masli - the School of Food Science, Washington State Univ., Pullman, WA 99164-6376, U.S.A
Bon-Jae Gu - the School of Food Science, Washington State Univ., Pullman, WA 99164-6376, U.S.A
Barbara A Rasco - the School of Food Science, Washington State Univ., Pullman, WA 99164-6376, U.S.A
Girish M Ganjyal - the School of Food Science, Washington State Univ., Pullman, WA 99164-6376, U.S.A
Publication Details: Journal of food science, Vol.83(10), pp.2500-2510
Academic Unit: Food Science, School of
Publisher: United States
Grant note: Washington State University #2018-67017-27564 / USDA
Identifiers: 99900546777501842
Language: English
Resource Type: Journal article