CyTA - Journal of Food · 2019 · 30 citations · 23 references
AgricultureFood ScienceMaterials ScienceFood EngineeringFood ProcessingThermal AnalysisExtrusion ProcessingFood ExtrusionMaterial ExtrusionParticle SizePowder ProcessingThermogravimetric AnalysisCrystalline StructureExtrusion Processing ParametersExtrusion PropertiesFeedstock Powder CharacteristicsMicrostructural AlterationParticle-size DistributionPowder CharacterizationThermal Properties
The objective of this study was to explore and compare the effects of particle size distribution (PSD) on physicochemical, functional thermal and structural properties of extruded (ECP) and raw (RCP) chickpeas powders. Chickpea powders were obtained by flour fractionating through standard sieves of various particle sizes: 80, 120, 160, and 200 mesh (<180, <125, <95, and <75 µm). Extrusion achieved a desirable degree of lightness in finest (ECP 200) powder followed by increases of yellowness and redness as compared to the finest fraction of control samples (RCP 200). The results of TGA showed better stability for ECP at 600°C with reduced particle sizes as compared to RCP at 400°C. The results of FTIR and XRD showed differences in band intensities and crystalline structures of samples. Extrusion caused microstructural changes in ECP which were elucidated by SEM. ECP exhibited higher WAC ranged from 2.80–2.71 g/g compared to RCP (1.87–1.81 g/g).
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Effect of extrusion on the anti-nutritional factors of food products: An overview
Nooshin Nikmaram, Sze Ying Leong, Mohamed Koubaa et al. · Food Control · 2017 · 273 citations · Full text