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original articleIssue 16 (2) 2017 pp. 135-147

Magdalena Kręcisz, Agnieszka Wójtowicz

Department of Food Process Engineering, University of Life Sciences in Lublin, Poland

Evaluation of selected properties of gluten-free instant gruels processed under various extrusion-cooking conditions

Abstract

Background. For consumers suffering with gluten intolerance, the only way to manage the condition is to avoid foods which are high in gluten. Instant gruels, processed from gluten-free corn and rice by extrusion cooking, could be used as a ready meal both for children and for adults on a gluten-free diet. The aim of the study was to evaluate the effects of various processing conditions on selected characteristics of corn-rice instant gruels.

Material and methods. Corn-rice mixtures (75:25 and 50:50) were processed at 12, 14, 16 and 18% of initial moisture content, using an extruder with screw speeds of 80, 100 and 120 rpm. Bulk density, water absorption and solubility, gel formation, color and sensory characteristics were assessed, under various pro- cessing conditions and with various corn:rice ratios.

Results. The composition of the raw materials, initial moisture content and screw speed applied during processing affected the characteristics of the corn-rice extruded instant gruels. Increasing the amount of rice in the recipe from 25 to 50% resulted in decreased bulk density, water solubility, volumetric gel formation ability and b* value. Increasing the initial moisture content increased the bulk density, L*, a* and b* intensity, and gel formation index values of extrudates made with a 75:25 corn-rice recipe. Increased rpm increased extrudate solubility and water absorption, if the initial moisture content was higher than 14%. The highest scores for overall acceptability were found for milk suspensions of 75:25 and 50:50 corn-rice instant gruels processed at 12 and 14% of initial moisture content, at 120 rpm.

Conclusion. Corn-rice instant gruels can be successfully produced by extrusion-cooking. Variable param- eters, like the initial moisture content of raw materials or screw speed during processing significantly affected the properties of the products. An understanding of the effects of processing conditions on some qualities of extruded instant gruels allows more desirable products to be created. Moreover, the various components can be used for extruded products for consumers on gluten-free diets. Functional additives incorporated in the recipe to improve the nutritional value of the extrudates, which will be investigated in our upcoming research.

Keywords: extrusion-cooking, corn, rice, gluten-free
pub/.pdf Full text available in english in Adobe Acrobat format:
http://www.food.actapol.net/issue2/volume/3_2_2017.pdf

http://dx.doi.org/10.17306/J.AFS.0459

For citation:

MLA Kręcisz, Magdalena, and Agnieszka Wójtowicz. "Evaluation of selected properties of gluten-free instant gruels processed under various extrusion-cooking conditions." Acta Sci.Pol. Technol. Aliment. 16.2 (2017): 135-147. http://dx.doi.org/10.17306/J.AFS.0459
APA Kręcisz M., Wójtowicz A. (2017). Evaluation of selected properties of gluten-free instant gruels processed under various extrusion-cooking conditions. Acta Sci.Pol. Technol. Aliment. 16 (2), 135-147 http://dx.doi.org/10.17306/J.AFS.0459
ISO 690 KRęCISZ, Magdalena, WóJTOWICZ, Agnieszka. Evaluation of selected properties of gluten-free instant gruels processed under various extrusion-cooking conditions. Acta Sci.Pol. Technol. Aliment., 2017, 16.2: 135-147. http://dx.doi.org/10.17306/J.AFS.0459