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Rheological Properties of Sweet Lupine to be used as Extrusion Meat Additives

Received: 30 September 2015     Accepted: 25 October 2015     Published: 10 November 2015
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Abstract

Sweet lupine has high content of protein, so it can be used as meat additives (texturized lupine) produced by single screw extruder. Rheological properties of sweet lupine samples were measured at different moisture contents (15, 20, 25 and 30%), different temperatures (90, 95, 140, 145, 170 and 175 °C) and shear rates (14.11-77.61 s-1). The results showed that the percentage of moisture (15, 20, 25 and 30%) at 90ᵒC and 95°C and (25 and 30%) at 140°C and 145ᵒC exhibited non-Newtonian pseudoplastic behavior as the apparent viscosity decreased with increasing shear rate. The moisture content (15%) at 140ᵒC, (15% and 20%) at 145ᵒC, (15% and 20%) at 170ᵒC and (15, 20, 25 and 30%) at 175ᵒC exhibited non-Newtonian dilatant behavior as the apparent viscosity increased with increasing shear rate. The apparent viscosity increased very rapidly through different zones of extruder and pressure drop increased with increasing temperature and moisture content.

Published in International Journal of Nutrition and Food Sciences (Volume 5, Issue 1-1)

This article belongs to the Special Issue Food Engineering and Packaging

DOI 10.11648/j.ijnfs.s.2016050101.12
Page(s) 7-13
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2015. Published by Science Publishing Group

Keywords

Sweet Lupine, Single Screw Extruder, Rheological Properties, Flow Behavior

References
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[2] Sahagun, J. and Harper, J.M. Parameters affecting the performance of a low-cost extrusion cooker. J. Food Proc. Eng.; 3 (4); 199. 1980.
[3] Kearns, J.P.; Rokey, G.J. and Hurber, G.J. Extrusion of texturized proteins. (A.S.A.). American Soybean Association. 2003.
[4] Riaz, M.N. Soybean as functional foods. Food protein research and development center. College station; TX. USA. 1999.
[5] Riaz; M.N.. Extruders in food applications. Technomic Publishing Company. USA. 2000.
[6] Erabs, M.; Certel, M. and Uslu, M.K. Some chemical properties of white lupine seeds (lupinus albus L.). Food chem. 89; 341-345. 2005.
[7] Sharara, M.S.A. Characterization and utilization of protein prepared from debittered Egyptian lupine seeds. Ph.D. Faculty of agriculture. Alexandria University; Egypt. 2005.
[8] Martinez-Villaluenga, C.; Frias, J. and Vidal-Valverde, C. Functional lupine seeds (Lupinus albus L. and Lupinus luteus L.) after extraction of α-galactosides. Food Chem. 98; 291-229. 2006.
[9] Gafar, F. Chemical and technological studies on some component of lupine seeds. Ph.D. Faculty of agriculture. Menofiya University; Egypt. 2000.
[10] Lampart-Szczapa, E.; Konieczapa, P.; Nogala-Kalucka, M.; Walczak, S.; Kossowaska, I. and Malinowaska, M. Some functional properties of lupine proteins modified by lactic fermentation and extrusion. Food Chem. 96; 290-296. 2006.
[11] Bahgaat, W.K.. Fortification of some bakery products with protein concentrates. M.Sc. Faculty of agriculture. Ain Shams University; Egypt. 2000.
[12] Chakraborty, P. and Banerjee, S. Optimization of extrusion process for production of expanded product from green gram and rice by response surface methodology. Journal of Scientific & Industrial Research. 68; 140-148. 2009.
[13] Areas, J.A.G. Extrusion of food proteins. Critical Reviews in Food Science and Nutrition; 32; 365–392. 1992.
[14] Altomare, R.E.; Anelich, M. and Rakos, R. An experimental investigation of the rheology of rice flour dough with an extruder-coupled slit die rheometer. In: Extrusion Cooking (edited by C. Mercier; P. Linko & J. M. Harper). Pp. 233–254. St. Paul; MN: American Association of Cereal Chemists. 1992.
[15] Zuilichem, D.J.; Bruin, S.; Janssen, L.P.B.M. and Stolp W. Single screw extrusion of starch and protein rich materials; in Food Process Engineering Vol. 1: Food Processing Systems (eds P. Linko; V. Malkki; J. Oikku; and J. Larinkariels); Applied science; London; pp. 745–756. 1980.
[16] Olkku, J.; and Hagqvist, A. Steady state modeling of extrusion cooking employing response surface methodology. Journal of Food Engineering; 2; 105–128. 1983.
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  • APA Style

    Marwa M. Helmy. (2015). Rheological Properties of Sweet Lupine to be used as Extrusion Meat Additives. International Journal of Nutrition and Food Sciences, 5(1-1), 7-13. https://doi.org/10.11648/j.ijnfs.s.2016050101.12

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    ACS Style

    Marwa M. Helmy. Rheological Properties of Sweet Lupine to be used as Extrusion Meat Additives. Int. J. Nutr. Food Sci. 2015, 5(1-1), 7-13. doi: 10.11648/j.ijnfs.s.2016050101.12

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    AMA Style

    Marwa M. Helmy. Rheological Properties of Sweet Lupine to be used as Extrusion Meat Additives. Int J Nutr Food Sci. 2015;5(1-1):7-13. doi: 10.11648/j.ijnfs.s.2016050101.12

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  • @article{10.11648/j.ijnfs.s.2016050101.12,
      author = {Marwa M. Helmy},
      title = {Rheological Properties of Sweet Lupine to be used as Extrusion Meat Additives},
      journal = {International Journal of Nutrition and Food Sciences},
      volume = {5},
      number = {1-1},
      pages = {7-13},
      doi = {10.11648/j.ijnfs.s.2016050101.12},
      url = {https://doi.org/10.11648/j.ijnfs.s.2016050101.12},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.s.2016050101.12},
      abstract = {Sweet lupine has high content of protein, so it can be used as meat additives (texturized lupine) produced by single screw extruder. Rheological properties of sweet lupine samples were measured at different moisture contents (15, 20, 25 and 30%), different temperatures (90, 95, 140, 145, 170 and 175 °C) and shear rates (14.11-77.61 s-1). The results showed that the percentage of moisture (15, 20, 25 and 30%) at 90ᵒC and 95°C and (25 and 30%) at 140°C and 145ᵒC exhibited non-Newtonian pseudoplastic behavior as the apparent viscosity decreased with increasing shear rate. The moisture content (15%) at 140ᵒC, (15% and 20%) at 145ᵒC, (15% and 20%) at 170ᵒC and (15, 20, 25 and 30%) at 175ᵒC exhibited non-Newtonian dilatant behavior as the apparent viscosity increased with increasing shear rate. The apparent viscosity increased very rapidly through different zones of extruder and pressure drop increased with increasing temperature and moisture content.},
     year = {2015}
    }
    

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  • TY  - JOUR
    T1  - Rheological Properties of Sweet Lupine to be used as Extrusion Meat Additives
    AU  - Marwa M. Helmy
    Y1  - 2015/11/10
    PY  - 2015
    N1  - https://doi.org/10.11648/j.ijnfs.s.2016050101.12
    DO  - 10.11648/j.ijnfs.s.2016050101.12
    T2  - International Journal of Nutrition and Food Sciences
    JF  - International Journal of Nutrition and Food Sciences
    JO  - International Journal of Nutrition and Food Sciences
    SP  - 7
    EP  - 13
    PB  - Science Publishing Group
    SN  - 2327-2716
    UR  - https://doi.org/10.11648/j.ijnfs.s.2016050101.12
    AB  - Sweet lupine has high content of protein, so it can be used as meat additives (texturized lupine) produced by single screw extruder. Rheological properties of sweet lupine samples were measured at different moisture contents (15, 20, 25 and 30%), different temperatures (90, 95, 140, 145, 170 and 175 °C) and shear rates (14.11-77.61 s-1). The results showed that the percentage of moisture (15, 20, 25 and 30%) at 90ᵒC and 95°C and (25 and 30%) at 140°C and 145ᵒC exhibited non-Newtonian pseudoplastic behavior as the apparent viscosity decreased with increasing shear rate. The moisture content (15%) at 140ᵒC, (15% and 20%) at 145ᵒC, (15% and 20%) at 170ᵒC and (15, 20, 25 and 30%) at 175ᵒC exhibited non-Newtonian dilatant behavior as the apparent viscosity increased with increasing shear rate. The apparent viscosity increased very rapidly through different zones of extruder and pressure drop increased with increasing temperature and moisture content.
    VL  - 5
    IS  - 1-1
    ER  - 

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Author Information
  • Food Engineering and Packaging Department, Food Technology Research Institute, Agriculture Research Center, Giza, Egypt

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