Progress 10/01/00 to 09/30/05
Outputs
SD station participated in Objective A of NC136 multistate project titled "To develop and verify methods for measurement and prediction of engineering and biochemical properties of foods as needed in process design and analysis, and product development". This work was a collaborative effort between South Dakota State University and University of Minnesota. The lactose content, buffer content and salt to moisture ratio play an important role in affecting the Cheddar cheese pH during ripening. Cheddar cheese pH during ripening affects the extent of proteolysis and functional properties. The objective was to determine the effect of lactose, buffer and salt level on the meltability and hardness of Cheddar cheese during storage. Three replications of eight treatments of Cheddar cheese with two levels of buffer, two levels of lactose and two levels of salt to moisture ratio were tested in the experiments. The melt area of the Cheddar cheese was determined by modified
Schreiber test. The hardness of the Cheddar cheese was measured with TPA test using Sintech universal testing machine. The melt area and hardness of the samples were measured at 0, 1, 2, 4, 6 and 8 months during storage. The modeling of repeated measurement of melt area at different months with three factors (buffer, lactose and salt to moisture ratio) showed significant interaction between levels of buffer with storage month. The low buffer cheeses exhibited more melt area (1038 to 1337 mm2 at 0 month and 2012 to 2441 mm2 at 8th month) compared to high buffer cheeses (945 to 1335 mm2 at 0 month and 1339 to 1817 mm2 at 8th month). The modeling of hardness values showed significant interaction between the levels of buffer, lactose and storage month. There was significant decrease in hardness measured at 0 month (22.85N to 35.71N) and 1 month (17.52N to 34.91N) for all the cheeses. During storage significant decrease in hardness was recorded after six months for high buffer cheeses and
after four months for low buffer cheeses.
Impacts
The results are useful to Cheese manufacturers for manufacturing Cheddar cheese with good meltability and optimum hardness during storage by adjusting the buffer and lactose content.
Publications
- Bengston, R.J., P. Mallikarjunan, and K. Muthukumarappan. 2005. Measurement of frying oil quality by various objective methods. Paper No. 056168. Presented at the 2005 ASAE Annual International Meeting, July 17-20, Tampa, FL.
- Chevanan, N., K. Muthukumarappan, and L. Metzger. 2005. Influence of buffer content, lactose content, salt to moisture ratio and storage on the functional properties of Cheddar Cheese. Paper No. 31-4. Presented at the IFT annual meeting and Food Expo, July 16-20, New Orleans, LA.
- Chevanan, N., K. Muthukumarappan, and L. Metzger. 2005. Influence of buffer content, lactose content, salt to moisture ratio and storage on the melt profile characteristics of Cheddar cheese. Paper No. 31-5. Presented at the IFT annual meeting and Food Expo, July 16-20, New Orleans, LA.
- Awad, S., A. Hassan, K. Muthukumarappan, and R. Dave. 2005. Application of exopolysaccharides-producing culture in making reduced fat Cheddar cheese: Textural and melting properties. Paper No. M47. Presented at the 2005 ADSA/ASAS Annual Meeting, Indianapolis, IN.
- Awad, S., A. Hassan, K. Muthukumarappan, and R. Dave. 2005. Application of exopolysaccharides-producing culture in making reduced fat Cheddar cheese: Viscoelastic properties. Paper No. M48. Presented at the 2005 ADSA/ASAS Annual Meeting, Indianapolis, IN.
- Shukla, C, K. Muthukumarappan and J. L. Julson. 2005. Effect of Single Screw Extruder Die Temperature, Amount of Distillers Dried Grains with Solubles (DDGS) and Initial Moisture Content on Extrudates. Cereal Chemistry 82(1):34-37.
- Chevanan, N., K. A. Rosentrater, and K. Muthukumarappan. 2005. Physical Properties of Extruded Tilapia Fish Feed with Distillers Dried Grains. Paper No. 056169. Presented at the 2005 ASAE Annual International Meeting, July 17-20, Tampa, FL.
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Progress 01/01/04 to 12/31/04
Outputs
The objective of this research was to study effect of various levels of corn meal and DDGS (0, 10, 20%) mixture, and temperature (120, 150, 180 C) with sodium bicarbonate and sodium aluminum sulfate (0, 0.25, 0.50%) on functional properties such as radial expansion (RE), bulk density (BD), peak load (PL), color (L*, a*, b*) of DDGS based extrudates. A Brabender Plasticorder extruder with 3 temperature zones, 20:1 L/D ratio, 3:1 compression ratio, uniform pitch single flight screw design having 0.15 inch flute depth, variable screw speed up to 225 rpm powered by 7.5 hp motor, maximum torque of 24000 meter-gram and 0.75 inch barrel diameter was used. The significance of model and terms were tested using analysis of variance (F-test, P < 0.05). Response surfaces and contour plots were obtained using RSREG and GCONTOUR procedure of SAS program, respectively. We found that the RE decreased from 9.3 mm to 6.0 mm with increase in DDG from 0 to 20% and increased from 7.2 mm
to 7.7 mm with increase in barrel temperature from 120 to 150 C. With increase in amount of DDG from 0% to 20% and sodium aluminum sulfate+ NaHCO3 from 0% to 0.25% radial expansion reduced. BD increased from 120 to 330 kg/m3 with increase in DDG content from 0 to 20% but decreased from 235 to 200 kg/m3 with increase in temperature from 120 to 150 C. Highest luminosity L*(62.72) value was observed at 0% DDG 0% sodium aluminum sulfate+0% NaHCO3 120 C. Sodium aluminum sulfate neutralized the sodium bicarbonate before it induced the carmelisation reaction thus improving brightness. PL increased with increase in barrel temperature. On the other hand peak load decreased with increase in sodium bicarbonate content.
Impacts
DDGS in different foods may add value to DDGS and give the industry a cheaper source of protein, and different taste attribute.
Publications
- Shukla, C, K. Muthukumarappan and J. Julson. 2004. Functional properties of twin screw extruded foods with DDGS. Abstract No: 17G-15. Presented at the 2004 IFT Annual Meeting and Food Expo, July 12-16, 2004, Las Vegas, NV.
- Rai, M, C. Shukla, K. Muthukumarappan and J. Julson. 2004. Comparison between drum and pulverized air dried distillers grain extrudates using single screw extruder. Paper No: 046067. Proceedings of the 2004 ASAE/CSAE International Meeting, August 1-4, 2004, Ottawa, Canada.
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Progress 01/01/03 to 12/31/03
Outputs
Extruded foods containing Distillers' Dried Grains with Solubles (DDGS) may be potentially exploited to see a new opening in the snack market. Our objective was to compare functional properties of DDGS based foods when extruded with corn meal in a pilot plant single screw extruder at three levels of extruder die temperatures (100, 120 and 150 C), four levels of DDGS (0, 10, 20 and 30%) and three levels of initial moisture contents (11, 15 and 20 %). We hypothesized that corn DDGS can be successfully extruded, and that extruded foods with DDGS as an ingredient in appropriate proportions may exhibit functional properties not significantly different from one another. Preconditioning was done by adding moisture to formulation blend, and equilibrating overnight. Brabender Plasticorder single screw extruder 2003H/c with a compression ration of 3:1 and L/D of 20:1 was used to prepare dry extruded foods. Hydration properties such as Water Solubility Index (WSI) and Water
Absorption Index (WAI) were studied along with breaking strength, bulk density, and expansion ratio. Their chemical properties were tested according to AOAC and AACC standards. Color was measured in terms of L*, A* and B* value using Minolta Spectrophotometer. There was a significant decrease in WAI from 1.082 to 1.053 with an increase in DDGS from 10 to 30%. Control formulations devoid of DDGS resulted in significantly lower WAI (1.074) when compared to 10% DDGS level (1.072), but was significantly higher than 20 and 30% (1.054 and 1.053 respectively). Increase in die temperature from 100 to 150 C resulted in significant increase in WAI from 1.065 to 1.067. Highest WAI was observed at 15% moisture. Similar trends were observed for WSI. Brightness of extrudates, measured as L* value, decreased significantly from 63.92 to 51.65 when DDGS was increased from 0 to 30%. Increasing extruder die temperature from 100 to 150 C caused a significant decrease in brightness from 59.32 to 52.27.
Initial moisture content of 20% resulted in the darkest product with an L* value of 52.3. Highest redness (8.31) was obtained at 20% DDGS level. Extruder die temperature had no effect on the redness of extrudates. Radial expansion decreased significantly from 7.72 to 4.08 mm when the DDGS level was increased from 0 to 30%. Highest expansion of 6.94 mm was resulted from 15% initial moisture content and 6.27 mm from extrusion parameter of 120 C die temperature. Control extrudates resulted in highest breaking strength of 0.48 kg. With an increase in DDGS from 0 to 30%, breaking strength decreased significantly from 0.48 to 0.19 kg. Die temperature of 150 C and 20% initial moisture content resulted in highest peak load of 0.31 and 0.37 kg respectively. Bulk density increased significantly from 176 kg/m3 to 397 kg/m3 with an increase in DDGS from 0 to 30%. Bulk density of 292 kg/m3 was highest at 100 C die temperature and 364 kg/m3 at 11% initial moisture content. It was observed that
extrusion parameters significantly affected the functional properties of extrudates. Initial moisture of 15% and die temperature of 120 C resulted in significantly higher radial expansion.
Impacts
DDGS in different foods may add value to DDGS and give the industry a cheaper source of protein, and different taste attribute.
Publications
- Shukla, C. 2003. Development of pet foods using distillers dried grain. Unpublished M.S. Thesis, South Dakota State University, Brookings, SD.
- Subramanian, R., K. Muthukumarappan, and S. Gunasekaran. 2003. Effect of methocel as a water binder on the linear viscoelastic properties of Mozzarella cheese during early stages of maturation. Journal of Texture Studies 34, 361-380.
- Subramanian, R., S. Gunasekaran, and K. Muthukumarappan. 2003. Small-Strain Dynamic Mechanical Spectra Shift Factors of Mozzarella, Cheddar, and Process Cheese and their Dependence on Age/Maturation, Fat and Moisture Content. Presented at the 53rd Canadian Chemical Engineering Conference, October 26-29, 2003, Hamilton, Ontario, CANADA.
- Shukla, C, K. Muthukumarappan and J. Julson. 2003. Utilization of Corn Distillers Dried Grains (DDG) in food. Institute of Food Technologists annual meeting, July13-16, 2003, Technical Program Abstract 92B-54, Chicago, IL.
- Shukla, C, K. Muthukumarappan and J. Julson. 2003. Properties of food extruded with Corn Distillers Dried Grains (DDG). Presented at the 4th biennial ND-SD joint EPSCoR conference, September 5, 2003, Fargo, ND.
- Muthukumarappan, K and C. Chen. 2003. Melt profile characteristics of shredded Cheddar and Mozzarella cheeses. Institute of Food Technologists annual meeting, July13-16, 2003, Technical Program Abstract 14A-48, Chicago, IL.
- Muthukumarappan, K and C. Chen. 2003. Correlation between melt profiles characteristics and sensory properties of pasta filata and non-pasta filata Mozzarella cheeses. Institute of Food Technologists annual meeting, July13-16, 2003, Technical Program Abstract 14A-47, Chicago, IL.
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Progress 01/01/02 to 12/31/02
Outputs
SDSU Experiment Station participated in Objective A: To develop and verify methods for measurement and prediction of engineering and biochemical properties of foods as needed in process design and analysis, and product development of NC 136 multistate project. Corn is the largest grown field crop in the US. Distillers' Dried Grains with Solubles (DDGS) are the residues remaining after the starch fraction of the corn is fermented with selected yeasts and enzymes to produce ethanol and carbon dioxide. Utilizing DDGS in food products may add value to the product and act as a cheaper source of protein. Extrusion of DDGS based products has not been studied. Extruded foods containing DDGS may be potentially exploited to see a new opening in the snack market. Other avenues, like control of child obesity with functional foods, can be a major leap ahead in the development of extruded DDGS based foods. Our objectives were to explore the possibility of using corn DDGS to produce
dry extruded foods, extrude different levels of DDGS (24%, 30%, 35%, 40%, 50% and 60% by weight), and compare its functional properties. We hypothesize that corn DDGS can be successfully extruded, and that extruded foods with DDGS as an ingredient in appropriate proportions may exhibit functional properties not significantly different from one another. We also hypothesize that the use of excessive water or DDGS could prove detrimental to product quality. Preconditioning was done by adding moisture to formulation blend, blending it in a Hobart blender and equilibrating overnight at room temperature. Brabender Plasticorder single screw extruder 2003H/c with a compression ration of 3:1 and L/D of 20:1 was used to prepare dry extruded foods. Their chemical properties were tested according to AOAC and AACC standards, and functional properties such as breaking strength, bulk density, and expansion ratio were tested using standard techniques published in the literature. Color was measured in
terms of L*, A* and B* value using Minolta Spectrophotometer. The product lost integrity upon exiting the die when DDGS above 50% was used. A significant decrease in radial expansion (from 343E-5 m to 307E-5 m) and bulk-density (46.1 kg/m3 to 42.6 kg/m3) was observed when DDGS was increased from 40% to 60% by weight. Breaking strength decreased from 0.4kg to 0.15kg when product moisture increased from 5% to 14%. A* value, which is an indicator of redness of product, increased from 2.02 to 9.08 when DDGS level was increased from 24% to 60%. High amounts of DDGS, especially 40%, 50% and 60% resulted in a significantly higher A* value (10.15, 9.08, 7.33 respectively) than at levels of 24%, 30% and 35% (2.02, 2.43, and 2.64 respectively). Pork, at 27%, or high amounts of DDG, at 60%, adversely affected peak load significantly, which dropped to as low as 0.15kg and 0.025kg respectively.
Impacts
DDGS in different foods may add value to DDGS and give the industry a cheaper source of protein, and different taste attribute.
Publications
- Sun, Y. and K. Muthukumarappan. 2002. Changes in functionality of soy-based extrudates during single-screw extrusion processing. International Journal of Food Properties 5(2): 379-389.
- Shukla, C., K. Muthukumarappan, J.L. Julson and N. Rowe. 2002. Utilization of corn distillers dried grains (DDG) in pet foods. Presented at the Corn Utilization Technology Council Meeting, Kansas City, MO.
- Rowe, N, K. Muthukumarappan, J.L. Julson and C. Shukla. 2002. Development of Pet-Foods Using Distillers' Dried Grain. Presented a poster at the Undergraduate Research Poster Session in the State Capitol organized by the NSF-EPSCoR, Pierre, SD.
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Progress 01/01/01 to 12/31/01
Outputs
The pet food industry is one of the fastest growing industries in U.S. The contribution of the pet food industry to the U.S. economy is approximately ten billion dollars per year. Hence, the pet food industry is one of the potential avenues for South Dakota (SD) agricultural producers to participate in value-added agriculture. Corn and soybean are currently the most important ingredients used in pet foods. Corn and soybean provides an excellent input for pet food products because of their high starch and protein content, respectively. Furthermore, dry distillers grain (DDG), one of the byproduct of SD dry mill ethanol plants, also provides an excellent ingredient for pet foods because of its high protein and digestible energy content. Specific objectives of this study are to investigate the effects of amount and moisture content of soybean, corn, distillers dried grain DDG and different extrusion processing parameters namely residence time and temperature on the
functionality of DDG-based pet foods. In this project, we are proposing to evaluate a wide range of variables, which may affect the pet foods during extrusion processing: temperature, moisture content, residence time, and ratio of DDG, corn flour, and soybean flour. The effect of these properties on a number of functional properties (expansion ratio, specific gravity, bulk density, water absorption, color, shear force) that are importance to end-use applications of pet food will be determined. Information from this study in combination with data on digestibility, growth, reproduction and nutritional adequacy of pets should assist the SD farmers to develop a value-added industry in South Dakota.
Impacts
Information from this study in combination with data on digestibility, growth, reproduction and nutritional adequacy of pets should assist the SD farmers to develop a value-added industry in South Dakota.
Publications
- Muthukumarappan, K. and C. Y. Wang. 2001. Changes in Soy Isoflavones During Single- and Twin-Screw Extrusion Processing. Presented at the 92nd AOCS Annual Meeting and Expo in Protein and Co-Products Division seminar titled "Functional Properties of Protein Product in Functional Food Applications", Minneapolis, MN.
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Progress 10/01/00 to 12/31/00
Outputs
Soy protein fortification is a high potential approach to improve the nutritional profile of ready-to-expand starch-based snacks and cereal products. Extrusion processing offers a promising technology to pre-cook and form the fortified products with soy protein. Understanding the relation between extrusion parameters and physicochemical properties of the extrudates would provide a basis for effective product development. Specific objective of this study is to investigate effects of extrusion processing conditions on the retention of isoflavones in soy-based extrudates. Defatted soy flour was purchased from Archer Daniels Midland Co. (Decatur, IL). The moisture content of the flours was tested before mixing. Appropriate amount of water was added into the mixture to reconstitute to the required moisture concentration (15, 18, 21%). After adding moisture, the samples were sealed in leak proof storage containers and kept at room temperature for 24 h before extrusion.
Extrusion was carried out using a single-screw extruder with the following conditions: screw compression ratio 3:1, die diameter 3mm. The die temperatures of the extruder studied were 155, 165, 175 and 185 C. Screw speeds were controlled to be 180, 200 and 220 rpm respectively at each temperature. Amount of isoflavones present in the flakes and extrudates were analyzed. Ten out of twelve isoflavones were detected in all the samples: daidzin, glycitin, genistin, malonyldaidzin, malonylglycitin, adaidzin, malonylgenistin, daidzein, acetylgenistin and genistein. In general, extrusion cooking affected both the distribution and amount of isoflavones. Exposing the soy flour to high temperature and shear force led to about 30% decrease of total isoflavones. The glucosides including daidzin, glycitin and genistin decreased significantly after extrusion by 30, 25 and 35%, respectively. The malonylglucosides including malonyldaidzin, malonylglycitin and malonylgenistin decreased significantly
after extrusion processing by 95, 25 and 88%, respectively. On the other hand, acetyldaidzin and acetylgenistin increased significantly by 530 and 730%, respectively. The amount of daidzein and genistein didn't change significantly after extrusion cooking. As the extrusion temperature increased from 155 to 185 C, daidzin and genistin increased by 21 and 17%, respectively. On the other hand, malonyldaidzin, malonylglycitin and malonylgenistin decreased significantly by 62, 10 and 51%, respectively. Acetyldaidzin and acetylgenistin increased significantly by 43 and 40%, respectively with the increase of temperatures. With the increase of moisture content from 15 to 21%, the amount of daidzin, genistin, acetyldaidzin, acetylgenistin, daidzein, genistein decreased significantly in the range of 5-15 %, while glycitin, malonyldaidzin, malonylglycitin and malonylgenistin increased significantly by 20, 200 and 100%, respectively. It is not known whether these conversions were caused by high
moisture before extrusion and/or the heat during the extrusion. These conversions could be very significant due to their differences in bioavailabilities.
Impacts
This study will provide valuable information on the conversion of different forms of isoflavones to biochemists and nutritionists conducting research relating to mechanisms by which different forms of isoflavones benefit human health.
Publications
- Stout, J., Muthukumarappan, K. and J. Julson. 2000. Changes in functionality of soy-based extrudates during twin-screw extrusion processing. Presented at the ASAE'2000 meeting, Milwaukee, WI.
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