Cereals & Grains Association
Log In

02 Features
Cereal Foods World, Vol. 64, No. 6
DOI: https://doi.org/10.1094/CFW-64-6-0067
Print To PDF
Extrusion Processing of Waxy Wheat and Whole Grain Quinoa Flours
Pichmony Ek1,2 and Girish M. Ganjyal1,3

School of Food Science, Washington State University, Pullman, WA, U.S.A.

1 School of Food Science, Washington State University, PO Box 646376, Pullman, WA 99164-6376, U.S.A.

2 LinkedIn: https://www.linkedin.com/in/pichmony-ek-779a8117

3 Corresponding author. Girish M. Ganjyal, Ph.D., MBA, FSHN 108, School of Food Science, Washington State University, Pullman, WA 99164-6376, U.S.A. Tel: +001-509-335-5613; E-mail: girish.ganjyal@wsu.edu; LinkedIn: https://www.linkedin.com/in/girish-ganjyal-b7715712; Program website: https://foodprocessing.wsu.edu


© 2019 Cereals & Grains Association

Abstract

There have been significant efforts in the food industry to incorporate whole grains and ancient grains in cereal-based products because of their associated health benefits. Puffed snacks and breakfast cereals are among the most popular products produced by extrusion processing. Physicochemical characteristics of flours, including their chemical composition and thermal and pasting properties, play a critical role in their extrudability and the final characteristics of extruded products. The wide range of physicochemical characteristics of whole grains and ancient grains poses unique processing challenges. In this article, the extrusion characteristics of different wheat and quinoa flours are discussed, and the importance of understanding the characteristics of these new grains and pseudocereals to overcome processing challenges is highlighted. In its refined flour form, waxy wheat has shown great potential for use in direct-expanded (puffed) product applications due to its relatively high expansion and lower energy consumption compared with nonwaxy wheat flours. Although they have high nutrient profiles, quinoa flours exhibit poor direct expansion due to their high fat, fiber, and protein contents. More research is needed to understand the extrusion characteristics of new wheat and quinoa varieties to overcome their limitations.




Trying to reach content?

View Full Article

if you don't have access, become a member

References

  1. Alam, M. S., Kaur, J., Khaira, H., and Gupta, K. Extrusion and extruded products: Changes in quality attributes as affected by extrusion process parameters: A review. Crit. Rev. Food Sci. Nutr. 56:445, 2016.
  2. Aluwi, N. A., Gu, B. J., Dhumal, G. S., Medina-Meza, I. G., Murphy, K. M., and Ganjyal, G. M. Impacts of scarification and degermination on the expansion characteristics of select quinoa varieties during extrusion processing. J. Food Sci. 81:E2939, 2016.
  3. Badrie, N., and Mellowes, W. A. Effect of extrusion variables on cassava extrudates. J. Food Sci. 56:1334, 1991.
  4. Chinnaswamy, R., and Hanna, M. A. Optimum extrusion-cooking conditions for maximum expansion of corn starch. J. Food Sci. 53:834, 1988.
  5. Chinnaswamy, R., and Hanna, M. A. Macromolecular and functional properties of native and extrusion-cooked corn starch. Cereal Chem. 67:490, 1990.
  6. Della Valle, G., Boche, Y., Colonna, P., and Vergnes, B. The extrusion behavior of potato starch. Carbohydr. Polym. 28:255, 1995.
  7. Dogan, H., and Karwe, M. V. Physicochemical properties of quinoa extrudates. Food Sci. Technol. Int. 9:101, 2003.
  8. Godavarti, S., and Karwe, M. V. Determination of specific mechanical energy distribution on a twin-screw extruder. J. Agric. Eng. Res. 67:277, 1997.
  9. Gu, B., Kowalski, R. J., and Ganjyal, G. Food extrusion processing: An overview. Published online at https://research.libraries.wsu.edu/xmlui/bitstream/handle/2376/12875/FS264E.pdf?sequence=1&isAllowed=y. WSU Peer Rev. FS264E. 2017.
  10. Harper, J. M. Extrusion Cooking. CRC Press, Boca Raton, FL, 1981.
  11. Heiniö, R. L., Noort, M. W. J., Katina, K., Alam, S. A., Sozer, N., de Kock, H. L., Hersleth, M., and Poutanen, K. Sensory characteristics of wholegrain and bran-rich cereal foods—A review. Trends Food Sci. Technol. 47:25, 2016.
  12. Kaisangsri, N., Kowalski, R. J., Wijesekara, I., Kerdchoechuen, O., Laohakunjit, N., and Ganjyal, G. M. Carrot pomace enhances the expansion and nutritional quality of corn starch extrudates. LWT Food Sci. Technol. 68:391, 2016.
  13. Kaletunç, G., and Breslauer, K. J. Construction of a wheat-flour state diagram: Application to extrusion processing. J. Therm. Anal. 47:1267, 1996.
  14. Kallu, S., Kowalski, R. J., and Ganjyal, G. M. Impacts of cellulose fiber particle size and starch type on expansion during extrusion processing. J. Food Sci. 82:1647, 2017.
  15. Kowalski, R. J., Hause, J. P., Joyner (Melito), H., and Ganjyal, G. M. Waxy flour degradation—Impact of screw geometry and specific mechanical energy in a co-rotating twin screw extruder. Food Chem. 239:688, 2018.
  16. Kowalski, R. J., Medina-Meza, I. G., Thapa, B. B., Murphy, K. M., and Ganjyal, G. M. Extrusion processing characteristics of quinoa (Chenopodium quinoa Willd.) var. Cherry Vanilla. J. Cereal Sci. 70:91, 2016.
  17. Kowalski, R. J., Morris, C. F., and Ganjyal, G. M. Waxy soft white wheat: Extrusion characteristics and thermal and rheological properties. Cereal Chem. 92:145, 2015.
  18. Lai, L. S., and Kokini, J. L. Physicochemical changes and rheological properties of starch during extrusion (A review). Biotechnol. Prog. 7:251, 1991.
  19. Lorenz, K., and Nyanzi, F. Enzyme activities in quinoa (Chenopodium quinoa). Int. J. Food Sci. Technol. 24:543, 1989.
  20. Masli, M. D. P., Gu, B. J., Rasco, B. A., and Ganjyal, G. M. Fiber-rich food processing byproducts enhance the expansion of cornstarch extrudates. J. Food Sci. 83:2500, 2018.
  21. Medina-Meza, I. G., Aluwi, N. A., Saunders, S. R., and Ganjyal, G. M. GC-MS profiling of triterpenoid saponins from 28 quinoa varieties (Chenopodium quinoa Willd.) grown in Washington State. J. Agric. Food Chem. 64:8583, 2016.
  22. Robin, F., Dubois, C., Pineau, N., Labat, E., Théoduloz, C., and Curti, D. Process, structure and texture of extruded whole wheat. J. Cereal Sci. 56:358, 2012.
  23. Robin, F., Dubois, C., Pineau, N., Schuchmann, H. P., and Palzer, S. Expansion mechanism of extruded foams supplemented with wheat bran. J. Food Eng. 107:80, 2011.
  24. Robin, F., Théoduloz, C., and Srichuwong, S. Properties of extruded whole grain cereals and pseudocereals flours. Int. J. Food Sci. Technol. 50:2152, 2015.
  25. Singh, N., and Smith, A. C. A comparison of wheat starch, whole wheat meal and oat flour in the extrusion cooking process. J. Food Eng. 34:15, 1997.
  26. Stanley, D. W. Protein reactions during extrusion processing. Page 321 in: Extrusion Cooking. C. Mercier, P. Linko, and J. M. Harper, eds. AACC International, St. Paul, MN, 1989.
  27. Vega-Gálvez, A., Miranda, M., Vergara, J., Uribe, E., Puente, L., and Martínez, E. A. Nutrition facts and functional potential of quinoa (Chenopodium quinoa Willd.), an ancient Andean grain: A review. J. Sci. Food Agric. 90:2541, 2010.
  28. Wang, S., Kowalski, R. J., Kang, Y., Kiszonas, A. M., Zhu, M. J., and Ganjyal, G. M. Impacts of the particle sizes and levels of inclusions of cherry pomace on the physical and structural properties of direct expanded corn starch. Food Bioprocess Technol. 10:394, 2017.