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Impact of rapeseed press cake on the rheological properties and expansion dynamics of extruded maize starch

Martin, Anna; Osen, Raffael; Karbstein, Heike P. 1; Azad Emin, M.
1 Institut für Bio- und Lebensmitteltechnik (BLT), Karlsruher Institut für Technologie (KIT)

Abstract:

Rapeseed press cake (RPC), an oil pressing side product rich in protein and fiber, can be combined with starch and valorized into directly expanded products using extrusion technology. The mechanism of starch expansion has been studied in detail, but the impact of RPC on expansion behavior is poorly understood. However, it can be linked to rheological and physicochemical properties and is a key product quality parameter. Blends with different amounts of RPC (0, 10, 40 g/100 g) were extruded at different barrel temperatures (100, 120, 140 °C) and moisture contents (24 or 29 g/100 g). The initial, intermediate and final sectional, longitudinal and volumetric expansion indices (SEI, LEI, VEI) were monitored directly, 10 s and 24 h after die exit to measure extrudate growth and shrinkage. The viscous and elastic properties of the extruded blends were investigated in a closed cavity rheometer. Starch and blends with 10 g/100 g RPC achieved a high initial SEI followed by significant short-term shrinkage. Blends containing 40 g/100 g RPC did not show any initial expansion. With increasing RPC content, the intermediate SEI decreased, but all samples reached a similar final SEI due to time-dependent swelling of the RPC blends. ... mehr


Verlagsausgabe §
DOI: 10.5445/IR/1000131678
Veröffentlicht am 23.04.2021
Originalveröffentlichung
DOI: 10.3390/foods10030616
Scopus
Zitationen: 3
Web of Science
Zitationen: 2
Dimensions
Zitationen: 4
Cover der Publikation
Zugehörige Institution(en) am KIT Institut für Bio- und Lebensmitteltechnik (BLT)
Publikationstyp Zeitschriftenaufsatz
Publikationsjahr 2021
Sprache Englisch
Identifikator ISSN: 2304-8158
KITopen-ID: 1000131678
Erschienen in Foods
Verlag MDPI
Band 10
Heft 3
Seiten Art.-Nr.: 616
Schlagwörter canola; fiber; expansion; low-moisture extrusion; closed cavity rheometer; biopolymers; plant protein; side stream
Nachgewiesen in Scopus
Web of Science
Dimensions
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