Chosen properties of extruded preparations obtained from potato pulp
Wioletta Dróżdż
wioletta.drozdz@upwr.edu.plKatedra Technologii Rolnej i Przechowalnictwa, Uniwersytet Przyrodniczy we Wrocławiu (Poland)
Hanna Boruczkowska
Katedra Technologii Rolnej i Przechowalnictwa, Uniwersytet Przyrodniczy we Wrocławiu (Poland)
Tomasz Boruczkowski
Katedra Technologii Rolnej i Przechowalnictwa, Uniwersytet Przyrodniczy we Wrocławiu (Poland)
Ewa Tomaszewska-Ciosk
Katedra Technologii Rolnej i Przechowalnictwa, Uniwersytet Przyrodniczy we Wrocławiu (Poland)
Maciej Bienkiewicz
Katedra Technologii Rolnej i Przechowalnictwa, Uniwersytet Przyrodniczy we Wrocławiu (Poland)
Abstract
The aim of the experiment was the production of new preparations from the mixtures of dried potato pulp and starch by extrusion method and to investigate their properties. Dried potato pulp and starch were mixed in the quantities of 10, 20 and 30%. The mixtures, moistened up to 24%, became subjected to extrusion process within three different temperature variants: 60–70–80°C, 90–100–120°C, 120–130–160°C and the following extrusion parameters: screw rotation speed 180 min-1, batcher rotation 30 min-1, die diameter 3 mm and screw pressure 2:1 were used. The mechanical properties (maximal force acting on the produced preparations, work necessary for their cutting) of obtained extrudates were defined. We determined also solubility, measured in the temperature of 80°C and dietary fibre content of crushed extrudates. We obtained 12 preparations differing in their properties. The extent and direction of observed changes depended on extrusion temperature as well as on the content of starch in prepared mixtures subjected extrusion process. The increase of the level of starch content in extruded mixtures caused changes of mechanical properties of obtained preparations, it means the increase of maximal force acting on processed extrudates and necessary work for their cutting. Alongside with the increase of starch share in the mixtures also solubility of obtained extrudates was elevated, however a decrease of dietary fibre content was observed. The increase of extrusion temperature affected mechanical properties of extrudates. Alongside with the higher temperature of the process the higher maximal power necessary for cutting of samples was stated and parallel smaller sample elongation. With the increase of extrusion temperature, the samples became more soluble and the content of total dietary fibre decreased.
Keywords:
extrusion, potato pulpReferences
Altan A., McCarthy K. L., Maskan M. 2008 a Evaluation of snack foods from barley-tomato pomace blends by extrusion processing. J. Food Eng. 84: 231 — 242.
Google Scholar
Altan A., McCarthy K. L., Maskan M. 2008 b Twin-screw extrusion of barley-grape pomace blends: Extrudate characteristics and determination of optimum processing conditions. J. Food Eng. 89: 24 — 32.
Google Scholar
Bengtsson H., Montelius C., Tornberg E. 2011. Heat-treated and homogenised potato pulp suspensions as additives in low-fat sausages. Meat Sci. 88: 75 — 81.
Google Scholar
Colona P., Marciel C. 1983. Macromolecular modifications of manioc starch components by extrusion cooking with and without lipids. Carbohydr. Polym. 3: 87 — 108.
Google Scholar
Fornal Ł. 1998. Ekstruzja produktów skrobiowych — nowe wyroby, Pasze Przemysłowe 3: 7 — 14.
Google Scholar
Hać-Szymańczuk E. 2006. Wykorzystanie preparatów błonnikowych w przemyśle spożywczym. Przem. Spoż. 10, 56: 34 — 36.
Google Scholar
Jin Z., Hsieh F., Huff H. E. 1994. Extrusion cooking of corn meal with soy fiber, salt and sugar. Cereal Chem. 71: 227 — 234.
Google Scholar
Kaack K., Laerke H. N., Meyer A. S. 2006 a. Liver pate enriched with dietary fibre extracted from potato fibre as fat substitutes. Eur. Food Res. Technol. 223: 267 — 272.
Google Scholar
Kaack K., Pedersen L. 2005. Low energy chocolate cake with potato pulp and yellow pea hulls. Eur. Food Res. Technol. 221: 367 — 375.
Google Scholar
Kaack K., Pedersen L., Laerke H. N., Meyer A. 2006 b. New potato fibre for improvement of texture and colour wheat bread. Eur. Food Res. Technol. 224: 199 — 207.
Google Scholar
Larrea M. A., Chang Y. K., Martinez-Bustos F. 2005 a. Effect of some operational extrusion parameters on the constituents of orange pulp. Food Chem. 89: 301 — 308.
Google Scholar
Larrea M. A., Chang Y. K., Martinez-Bustos F. 2005 b. Some functional properties of extruded orange pulp and its effect on the quality of cookies. LWT, 38: 213 — 220.
Google Scholar
Laufenberg G., Kunz B, Nystroem M. 2003. Transformation of vegetable waste into value added products: (A) the upgrading concept; (B) practical implementations. Bioresour. Technol. 87: 167 — 198.
Google Scholar
Lotz M., Jahn M., Buntrock P., Eggengoor G. 2008. Potato fibres, methods of preparing them and their use. United States. Patent Application Publication pub. No.: US 2008/0226807 A1.
Google Scholar
Richter M., Augustat S., Schierbaum F. 1968. Ausgewählte Methoden der Stärkechemie. VEB Fachbuchverlag, Leipzig.
Google Scholar
Rouilly A., Jorda J., Rigal L. 2006. Thermo-mechanical processing of sugar beet pulp. I. Twin-screw extrusion process. Carbohydr. Polym. 66: 81 — 87.
Google Scholar
Lue S., Hsieh F., Huff H. E. 1991. Extrusion cooking of corn meal and sugar beet fiber: Effects on expansion properties, starch gelatinization, and dietary fiber content. Cereal Chem. 68, 3: 227 — 234.
Google Scholar
Mayer F. 1998. Potato pulp: properties, physical modification and applications. Polym. Degrad. Stab. 59: 231 — 235.
Google Scholar
Mayer F., Hillebrand J. 1997. Potato pulp: microbiological characterization, physical modification and application of this agricultural waste product. Appl. Microbiol. Biotechnol. 48: 435 — 440.
Google Scholar
Obidziński S. 2009. Badania procesu zagęszczania wycierki ziemniaczanej. Acta Agroph. 14 (2): 383 — 392.
Google Scholar
Obuchowski W., Chalcarz A. 2006. Wpływ surowca na zawartość substancji rozpuszczalnych oraz kierunek i wielkość przemian sacharydów w procesie ekstruzji. Przegląd Zbożowo-Młynarski 4: 16 — 18.
Google Scholar
Stojceska V., Ainsworth P., Plunkett A., Ibanoglu E., Ibanoglu S. 2008. Califlower by-products as a new source of dietary fibre, antioxidants and proteins in cereal based ready-to-eat expanded snacks. J. Food Eng. 87: 554 — 563.
Google Scholar
Serena A., Bach Knudsen K. E. 2007. Chemical and physicochemical characterization of co-products from the vegetable food and agro industries. Anim. Feed Sci. Technol. 139: 109 — 124.
Google Scholar
Śmietana Z., Szpendowski J., Soral-Śmietana M., Świgoń J. 1996. Modification of potato starch by extrusion. Acta Academiae Agriculturae Ac. Technice Olstenensis 29: 3 — 13.
Google Scholar
Wolf B. 2010. Polysaccharide functionality through extrusion processing. Current Opinion in Colloid & Interface Science: 15: 50 — 54.
Google Scholar
Yanniotis S., Petrarki A., Soumpasi E. 2007. Effect of pectin and wheat fibers on quality attributes of extruded cornstarch. J. Eng. 80: 594 — 599.
Google Scholar
Authors
Wioletta Dróżdżwioletta.drozdz@upwr.edu.pl
Katedra Technologii Rolnej i Przechowalnictwa, Uniwersytet Przyrodniczy we Wrocławiu Poland
Authors
Hanna BoruczkowskaKatedra Technologii Rolnej i Przechowalnictwa, Uniwersytet Przyrodniczy we Wrocławiu Poland
Authors
Tomasz BoruczkowskiKatedra Technologii Rolnej i Przechowalnictwa, Uniwersytet Przyrodniczy we Wrocławiu Poland
Authors
Ewa Tomaszewska-CioskKatedra Technologii Rolnej i Przechowalnictwa, Uniwersytet Przyrodniczy we Wrocławiu Poland
Authors
Maciej BienkiewiczKatedra Technologii Rolnej i Przechowalnictwa, Uniwersytet Przyrodniczy we Wrocławiu Poland
Statistics
Abstract views: 74PDF downloads: 44
License
Copyright (c) 2012 Wioletta Dróżdż, Hanna Boruczkowska, Tomasz Boruczkowski, Ewa Tomaszewska-Ciosk, Maciej Bienkiewicz
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Upon submitting the article, the Authors grant the Publisher a non-exclusive and free license to use the article for an indefinite period of time throughout the world in the following fields of use:
- Production and reproduction of copies of the article using a specific technique, including printing and digital technology.
- Placing on the market, lending or renting the original or copies of the article.
- Public performance, exhibition, display, reproduction, broadcasting and re-broadcasting, as well as making the article publicly available in such a way that everyone can access it at a place and time of their choice.
- Including the article in a collective work.
- Uploading an article in electronic form to electronic platforms or otherwise introducing an article in electronic form to the Internet or other network.
- Dissemination of the article in electronic form on the Internet or other network, in collective work as well as independently.
- Making the article available in an electronic version in such a way that everyone can access it at a place and time of their choice, in particular via the Internet.
Authors by sending a request for publication:
- They consent to the publication of the article in the journal,
- They agree to give the publication a DOI (Digital Object Identifier),
- They undertake to comply with the publishing house's code of ethics in accordance with the guidelines of the Committee on Publication Ethics (COPE), (http://ihar.edu.pl/biblioteka_i_wydawnictwa.php),
- They consent to the articles being made available in electronic form under the CC BY-SA 4.0 license, in open access,
- They agree to send article metadata to commercial and non-commercial journal indexing databases.
Most read articles by the same author(s)
- Tomasz Boruczkowski, Hanna Boruczkowska, Maciej Bienkiewicz, Wioletta Dróżdż, Ewa Tomaszewska-Ciosk, Piotr Regiec, Chosen physical properties of low acetylated starch esterificated with oleic acid , Bulletin of Plant Breeding and Acclimatization Institute: No. 266 (2012): Regular issue
- Ewa Zdybel, Ewa Tomaszewska-Ciosk, Monika Romańczuk, Determination of the thermal conductivity of different kinds of starch and of potato starch sorted with sieves , Bulletin of Plant Breeding and Acclimatization Institute: No. 266 (2012): Regular issue
- Ewa Tomaszewska-Ciosk, Antoni Golachowski, Wioletta Dróżdż, Hanna Boruczkowska, Ewa Zdybel, The influence of storage conditions on the properties of extruded potato starch and kaolin , Bulletin of Plant Breeding and Acclimatization Institute: No. 266 (2012): Regular issue
- Ewa Zdybel, Ewa Tomaszewska-Ciosk, Monika Romańczuk, Wioletta Dróżdż, Hanna Boruczkowska, Determination of thermal insulation properties of partitions produced using acetylated potato starch , Bulletin of Plant Breeding and Acclimatization Institute: No. 266 (2012): Regular issue
- Ewa Tomaszewska-Ciosk, Tomasz Boruczkowski, Ewa Zdybel, Wioletta Dróżdż, Hanna Boruczkowska, Evaluation of extruded potato starch ability to adsorb cuprum, lead and zinc , Bulletin of Plant Breeding and Acclimatization Institute: No. 266 (2012): Regular issue
