Triticale extrudates – Changes of macrostructure,mechanical properties and molecular water dynamics during hydration |
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| Institution: | 1. Institute of Food Technology of Plant Origin, Poznań University of Life Sciences, Wojska Polskiego St. 31, 60-637 Poznan, Poland;2. Department of Physics and Biophysics, Poznań University of Life Sciences, Wojska Polskiego St. 38/42, 60-637 Poznan, Poland;3. Department of Dairy Technology, Poznań University of Life Sciences, Wojska Polskiego St. 31, 60-637 Poznan, Poland;1. Department of Animal and Poultry Science, College of Agriculture and Bioresources, University of Saskatchewan, 51 Campus Drive, Saskatoon, SK, S7N 5A8, Canada;2. The Branch Academy of Animal Science, Jilin Academy of Agricultural Science, Gongzhuling, Jilin 136100, China;3. College of Animal Science and Technology, Henan University of Animal Husbandry and Economy, Zhengzhou, Henan, China;1. Key Lab of Crop Genetics and Physiology, Jiangsu Province/Wheat Research Institute, Yangzhou University, Yangzhou 225009, P.R. China;2. State Key Laboratory of Soil and Sustainable Agriculture, Ministry of Science and Technology/Institute of Soil Sciences, Chinese Academy of Sciences, Nanjing 210008, P.R. China;3. Graduate School of Agricultural and Life Sciences, The University of Tokyo, Tokyo 113-8657, Japan;1. VTT Technical Research Centre of Finland, Tietotie 2, FI-02150, Espoo, Finland;2. Department of Food and Environmental Sciences, Agnes Sjöbergin katu 2, P.O. Box 66, 00014, University of Helsinki, Helsinki, Finland;3. Department of Applied Physics, University of Eastern Finland, P.O. Box 1627, 70210, Kuopio, Finland;1. The University of Melbourne, Grattan Street, Parkville, Melbourne 3010, VIC, Australia;2. Regional HPV Reference Laboratory, Department of Microbiology and Infectious Diseases, The Royal Women''s Hospital, Parkville, VIC, Australia;3. Murdoch Childrens Research Institute, Parkville, VIC, Australia;4. Department of Obstetrics and Gynaecology, University of Melbourne, Melbourne, VIC, Australia;5. Department of Anatomical Pathology, Royal Women''s Hospital, 5th Floor, 20 Flemington Road, Parkville, Melbourne 3052, VIC, Australia;6. VCS Incorporated, 265 Faraday St, Carlton, Melbourne 3053, VIC, Australia;7. School of Population and Global Health, University of Melbourne, Melbourne, VIC, Australia |
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| Abstract: | The effect of hydration (in the range of aw 0.981–0.090) on changes of macroscopic and mechanical features of triticale snacks produced in different conditions (feed moisture - 16 and 20%; extrusion temperature - 135 and 175 °C) was analysed. Changes of snacks depended both on the hydration level and the extrusion process conditions.As a result of storage at the highest hydration level (aw = 0.981) contraction of snacks was observed. The shrinkage was more pronounced in case of extrudates obtained from raw material containing 16% of water regardless of the extrusion temperature. The hardness of extrudates depended both on the feed moisture and hydration. Samples obtained from the raw material containing 20% moisture were harder than those prepared at the feed moisture of 16%. Based on the results of molecular dynamics study by low field NMR technique, a model of hydration was developed and critical hydration value of extruded snacks was calculated. Higher values of the critical hydration were obtained for snacks extruded at temperature 135 °C than for those obtained at 175 °C. The feed moisture level affected critical hydration values to a lesser extent. Obtained results suggest that the state of water in extrudates depends on extrusion process conditions. |
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| Keywords: | Extrusion Hydration Relaxation time |
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