Steam Extraction System Use in the Gluten-Free Cereal Snacks Technology

Author:

Sharikov Anton1,Amelyakina Maria1,Serba Elena1,Ivanov Viktor1,Polivanovskaya Darya1,Abramova Irina1

Affiliation:

1. Russian Science Institute of Food Biotechnology – Subdivision of the Federal Research Centre for Nutrition, Biotechnology and Food Safety, Moscow, Russian Federation

Abstract

When developing new types of gluten-free products, the extrusion and biocatalysis technologies use is promising. Extrusion enables to obtain ready-to-eat products of the high consumer demand with a porous structure from gluten-free cereals (snacks, ready-made breakfasts, crispbreads and various types of food concentrates), without using the functional structure-forming properties of gluten. In turn, biocatalytic technologies can provide enzymatic proline and glutamine protein bond hydrolysis of structural protein domains resistant to the digestive enzyme action. The main extrusion processing problem of wheat hydrolysates with a reduced gluten amount mixed with other raw materials is the high moisture content in the extruder. The work aimed at studying the process of additional steam extraction from the extruder cabinet during the high-moisture mixtures extrusion and its influence on the quality of finished products, i.e. gluten-free snacks. The study object was rice flour and wheat hydrolysate mixtures with a mass fermentolysate fraction of 25 and 35 %, extruded using a steam extraction system. As a result of the conducted studies, a man revealed that with an increase in steam extraction, the pressure in the extruder cabinet and the shear moment significantly increased, the process temperature slightly increased. This effect is due to the moisture content decrease in the extruder cabinet after steam extraction and, accordingly, the shear deformations energy increase. There was an additional steam extraction accompanied by an increase in specific electricity consumption by 64–79 %. The texture samples analysis demonstrated that the steam extraction and the amount of hydrolysate introduced had a significant effect on the snacks texture: the hardness decreased from 10.5 to 3.5 N, while the number of micro-fractures characterizing the crispness increased from 11.4 to 13.6. The color characteristics evaluation of the obtained snacks showed their insignificant dependence on the steam extraction. The use of a steam extraction device enables to increase the hydrolysate content in the extruded mixture and improve finished products quality during high-moisture mixtures processing.

Publisher

Ural State University of Economics

Subject

Materials Chemistry,Economics and Econometrics,Media Technology,Forestry

Reference14 articles.

1. Livzan, M.A.; Osipenko, M.F.; Zayakina, N.V. i dr. Mnogolikaya Problema Neperenosimosti Glyutena [Gluten Intolerance Diverce Problem]. Eksperimental’naya i Klinicheskaya Gastroenterologiya. 2017. No. 9 (145). Pp. 4–9. EDN: YOFTYT. (in Russ.)

2. Woomer, J.S.; Adedeji, A.A. Current Applications of Gluten-Free Grains – a Review. Critical Reviews in Food Science and Nutrition. 2020. Vol. 61. Iss. 1. Pp. 14–24. DOI: https://doi.org/10.1080/10408 398.2020.1713724.

3. El Khoury, D.; Balfour-Ducharme, S.; Joye, I.J. A Review on the Gluten-Free Diet: Technological and Nutritional Challenges. Nutrients. 2018. Vol. 10. Iss. 10. Article Number: 1410. DOI: https://doi. org/10.3390/nu10101410.

4. Urubkov, S.A.; Hovanskaya, S.S.; Smirnov, S.O. Issledovanie Soderzhaniya Osnovnyh Makronutrientov v Bezglyutenovyh Zernovyh Kul’turah i Produktah Ih Pererabotki [Research on the Basic Micronutrients Content in Gluten-Free Cereals and Their Processed Product]. Vestnik Voronezhskogo Gosudarstvennogo Universiteta Inzhenernyh Tekhnologij. 2019. Vol. 81. No. 2 (80). Pp. 102–107. DOI: https://doi.org/10.20914/2310-1202-2019-2-102-107. EDN: FPUCJN. (in Russ.)

5. Urubkov, S.A.; Hovanskaya, S.S.; Smirnov, S.O. Perspektivy Ispol’zovaniya Amaranta i Neproparennoj Grechihi v Suhih Bezglyutenovyh Smesyah dlya Detej s Neperenosimost’yu Glyutena [Use Prospects for the Amaranth and Unsweetened Buckwheat in Dry Gluten-Free Mixtures for Children with Gluten Intolerance]. Tekhnika i Tekhnologiya Pishchevyh Proizvodstv. 2020. Vol. 50. No. 2. Pp. 232–241. DOI: https://doi.org/10.21603/2074-9414-2020-2-232- 241. EDN: RYVWTN. (in Russ.)

Cited by 1 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线,采集、加工和组织学术论文而形成的新型学术文献查询和分析系统,可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容,当前同舟云学术共收录了国内外主流学术期刊6万余种,收集的期刊论文及会议论文总量共计约1.5亿篇,并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询!咨询电话:010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号  京ICP备18003416号-3