Bioresource and Agricultural Engineering Commons^™

Understanding The Effect Of Single- And Twin-Screw Extrusion Processing Parameters On Physical And Physico-Chemical Properties Of Sprouted Quinoa And Sprouted Proso Millets, Gabriela John Swamy

Electronic Theses and Dissertations

According to Mordor Intelligence Research, the new compositional research and moisture content extrusion process are helping the growth of the plant protein market. The demand for plant proteins is growing at a fast rate, owing to change in lifestyle, lack of balanced dietary intake, and improved research and development in order to develop new kinds of plant-protein enriched products. It is necessary to identify the right plant protein sources and choose the right processing methodology to create highly digestible foods which can be consumed by infants and elderly as well. In addition, it is important to support local farmers and …

Valorization Of Proso Millet And Spent Grain For Extruded Snack Development, Joseph Woomer

Theses and Dissertations--Biosystems and Agricultural Engineering

Fast-paced lifestyles result in consumers replacing traditional meals with on-the-go snack foods. In general, snacks are higher in saturated fats and simple sugars, and pose health concerns for consumers, which prompts the need for healthy nutritious alternatives to common snacks. Proso millet is a nutritious, and fast growing gluten free cereal. Spent grain (SG), the main by-product of brewing and distilling, contains high amount of protein and insoluble fibers. This study utilized proso millet and spent grain in the production of an extruded expanded snack, demonstrating their appropriateness as an ingredient in food production.

The first objective of this study …

Understanding The Impact Of Extrusion Processing On Rheological, Textural And Functional Properties Of High-Protein, High-Fiber Extrudates, Poonam Singha

Electronic Theses and Dissertations

Extrusion processing is a technology widely used to make ready-to-eat snack and breakfast cereal products. Expanded products mainly consists of high levels of starch resulting in optimal texture and consumer acceptance. However, these products are usually low in nutritional value. One of the many alternatives are to combine legumes and cereals to improve the protein quality of the product. Another possibility is to enhance the nutritional value by incorporating fruits and vegetables. Fruits and vegetables are consistently under-consumed by the American population and incorporation into extruded products may help increase the intake of important nutrients, such as dietary fiber. The …

Understanding The Effect Of Extrusion Processing Parameters On Physical, Nutritional And Rheological Properties Of Soy White Flakes Based Aquafeed In A Single Screw Extruder, Sushil Kumar Singh

Electronic Theses and Dissertations

The rapid expansion of aquaculture has increased the demand for aquafeed. As fishmeal is expensive, alternative plant based protein sources such as soybean has shown to be a good alternative for aquafeed production. The present study was done to investigate the effect of soy white flakes (SWF) as an alternative source of protein in the production of aquaculture feed through extrusion processing. Ingredient blends containing different levels of SWF along with distiller dried grains, corn flour, corn gluten meal, fish meal, vitamin and mineral mix with net protein adjusted to 32% protein were formulated. The ingredient blends were extruded in …