Effect of different processing conditions to obtain expanded extruded based on cowpea

Silva, Izabel Cristina Veras; Damasceno-Silva, Kaesel Jackson; Hashimoto, Jorge Minoru; Carvalho, Carlos Wanderlei Piler de; Ascheri, José Luis Ramirez; Galdeano, Melicia Cintia; Rocha, Maurisrael de Moura

doi:10.1590/1981-6723.05222

Acessibilidade / Reportar erro

Brasil

Brazilian Journal of Food Technology

Español English

Brasil

Español English

sumário « anterior atual seguinte »

Sumário

ORIGINAL ARTICLE • Braz. J. Food Technol. 26 • 2023 • https://doi.org/10.1590/1981-6723.05222 copy

Effect of different processing conditions to obtain expanded extruded based on cowpea

Efeito de diferentes condições de processamento na obtenção de extrusados expandidos à base de feijão-caupi

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

Cowpea is grown mainly in regions with a hot semi-arid climate, where other pulses do not develop satisfactorily. It is the 4^th most produced pulse in the world, thus supplying the domestic and export markets. Following the trends of the food products market, a study was carried out to identify the best condition of the extrusion process, to transform these nutritious grains into quality expanded products and ready for consumption. The grains were decorticated and transformed into cotyledon flour. This flour was conditioned and the Evolum HT25 twin screw extruder feeder was adjusted to a rate of 7 kg h^-1. A Box-Behnken 2³ design was used, considering the following variables and levels: extrusion temperature from 100 °C to 140 °C (in the 7^th to 10^th zone), screw speed (300 to 700 rpm) and conditioning moisture from 12% to 16%. The temperature affected linearly and negatively (p ≤ 0.05) the sectional expansion index (2.65 to 7.64). The screw speed interfered linearly and positively (p ≤ 0.05) in the longitudinal (1.12 to 9.32) and volumetric (4.91 to 24.15) expansion index, and negatively with the water absorption index (3.05 to 3.86 g g^-1). The screw speed (positive linear and negative quadratic), the moisture content (negative quadratic) and the interaction (positive) between the two interfered (p ≤ 0.05) in the water solubility index (25.89% to 33.85%). The hardness value (1.24 to 2.83 N) was affected (p ≤ 0.05) by screw speed (negative linear and positive quadratic), temperature (negative quadratic), moisture (positive quadratic), and interactions of moisture with temperature and screw speed. To obtain a hardness value close to that of commercial extrudates and high-water solubility, the maximum global desirability obtained was 0.81 for extrusion at 135.6 °C, 700 rpm and 12% moisture.

Keywords:
Vigna unguiculata; Thermoplastic extrusion; Expansion; Solubility; Absorption; Hardness

Highlights

• Cowpea expanded extrudates showed characteristics similar to traditional flour extrudates

• The ranges of process variables used favored obtaining high quality expanded extrudates

• High global desirability was obtained for the characteristics evaluated in the extrudates

Trial	Encoded values (real values)			SEI	LEI	VEI	WSI (%)	WAI (g g^-1)	Hardness (N)
Trial	x₁ (°C)	x₂ (rpm)	x₃ (%)	SEI	LEI	VEI	WSI (%)	WAI (g g^-1)	Hardness (N)
1	-1 (100)	-1 (300)	0 (14)	5.38 ± 0.47	1.50 ± 0.13	8.06 ± 1.10	28.91 ± 0.70	3.75 ± 0.16	2.04 ± 0.47
2	1 (140)	-1 (300)	0 (14)	3.90 ± 0.81	1.89 ± 0.17	7.39 ± 1.81	23.90 ± 0.63	3.86 ± 0.32	1.59 ± 0.50
3	-1 (100)	1 (700)	0 (14)	5.85 ± 0.82	3.66 ± 0.43	21.50 ± 4.41	32.24 ± 0.74	3.47 ± 0.38	1.27 ± 0.28
4	1 (140)	1 (700)	0 (14)	2.65 ± 0.46	9.32 ± 2.43	24.15 ± 5.31	33.85 ± 0.36	3.34 ± 0.24	1.46 ± 0.49
5	-1 (100)	0 (500)	-1 (12)	7.64 ± 1.20	2.42 ± 0.22	18.38 ± 2.39	31.67 ± 1.68	3.76 ± 0.23	1.27 ± 0.31
6	1 (140	0 (500)	-1 (12)	4.64 ± 0.81	1.99 ± 0.26	9.17 ± 1.58	30.55 ± 0.39	3.50 ± 0.19	1.86 ± 0.78
7	-1 (100)	0 (500)	1 (16)	4.64 ± 1.18	1.34 ± 0.12	6.21 ± 1.78	30.18 ± 0.71	3.55 ± 0.36	2.08 ± 0.40
8	1 (140)	0 (500)	1 (16)	4.34 ± 0.48	2.59 ± 0.43	11.25 ± 2.28	30.77 ± 1.77	3.48 ± 0.28	1.32 ± 0.57
9	0 (120)	-1 (300)	-1 (12)	4.61 ± 0.43	1.66 ± 0.13	7.66 ± 0.92	25.89 ± 0.21	3.70 ± 0.24	2.44 ± 0.59
10	0 (120)	1 (700)	-1 (12)	4.68 ± 0.70	3.23 ± 0.24	14.98 ± 1.22	30.97 ± 0.74	3.05 ± 0.18	2.40 ± 0.27
11	0 (120)	-1 (300)	1 (16)	4.39 ± 0.45	1.12 ± 0.06	4.91 ± 0.52	26.60 ± 0.26	3.82 ± 0.11	2.83 ± 0.56
12	0 (120)	1 (700)	1 (16)	3.50 ± 0.69	2.30 ± 0.36	7.93 ± 1.20	30.74 ± 0.85	3.05 ± 0.10	1.98 ± 0.44
13	0 (120)	0 (500)	0 (14)	5.08 ± 0.56	1.98 ± 0.14	10.07 ± 1.32	32.53 ± 0.66	3.16 ± 0.68	1.61 ± 0.53
14	0 (120)	0 (500)	0 (14)	4.10 ± 0.65	4.35 ± 0.88	17.75 ± 4.31	32.45 ± 0.35	3.59 ± 0.12	1.24 ± 0.14
15	0 (120)	0 (500)	0 (14)	6.77 ± 0.53	3.07 ± 0.28	20.77 ± 2.16	32.17 ± 0.13	3.57 ± 0.10	1.50 ± 0.42

Coefficients	SEI	LEI	VEI	WSI	WAI	Hardness
β₀	5.32	3.13	16.20	32.38	3.44	1.45
β₁	-1.00 *	0.86 ns	-0.27 ^ns	-0.49 ^ns	-0.05 ^ns	-0.05 ^ns
β₂	-0.20 ^ns	1.54*	5.07 *	2.81 *	-0.28 *	-0.22 *
β₃	-0.59 ^ns	-0.24 ^ns	-2.49 ^ns	-0.10 ^ns	-0.01 ^ns	0.03 ^ns
β₁₁	0.07 ^ns	0.48 ^ns	0.73 ^ns	-0.21 ^ns	0.16 ^ns	-0.32 *
β₂₂	-0.95 ^ns	0.47 ^ns	-1.65 ^ns	-2.45 *	0.00 ^ns	0.46 *
β₃₃	-0.08 ^ns	-1.53 ^ns	-5.67 ^ns	-1.38 *	-0.03 ^ns	0.50 *
β₁₂	-0.43 ^ns	1.32 ^ns	0.83 ^ns	1.65 *	-0.06 ^ns	0.16 ^ns
β₁₃	0.67 ^ns	0.42 ^ns	3.56 ^ns	0.43 ^ns	0.05 ^ns	-0.34 *
β₂₃	-0.24 ^ns	-0.10 ^ns	-1.08 ^ns	-0.23 ^ns	-0.03 ^ns	-0.20 *
F	2.21	2.02	2.15	16.36 *	2.17	21.40 *
p (model)	0.20	0.23	0.21	0.003 *	0.204	0.002 *
R²	0.80	0.78	0.79	0.967	0.796	0.97
Lack of Fit	0.94	0.32	0.68	0.03*	0.75	0.94
MS Pure error	1.817	1.402	30.382	0.035	0.059	0.036
CV (%)	19.31	55.22	37.78	7.31	2.79	5.64

	SEI	LEI	VEI	WSI	WAI	Hardness
SEI	1	-0.37 ns	0.24 ^ns	0.16 ^ns	0.29 ^ns	-0.23 ^ns
LEI		1	0.78 *	0.58 *	-0.30 ^ns	-0.44 ^ns
VEI			1	0.71 *	-0.19 ^ns	-0.65 *
WSI				1	-0.58 *	-0.55 *
WAI					1	0.02
Hardness						1

Instituto de Tecnologia de Alimentos - ITAL Av. Brasil, 2880, 13070-178 Campinas - SP / Brasil, Tel 55 19 3743-1762 - Campinas - SP - Brazil
E-mail: bjftsec@ital.sp.gov.br

Acompanhe os números deste periódico no seu leitor de RSS

[1] *Corresponding Author: Jorge Minoru Hashimoto, Empresa Brasileira de Pesquisa Agropecuária (Embrapa Meio-Norte), Avenida Duque de Caxias, 5650, Bairro Buenos Aires, CEP: 64008-780, Teresina/PI - Brasil, e-mail: jorge.hashimoto@embrapa.br