Technology of Extrusion and Snack Foods (FST-608) 3(2-1)

Sr.# Practical
1 Determination of piece density, solid density and bulk density
2 Determination of porosity of the extruded foods
3 Determination of moisture content in extrudates
4 Determination of crude ash content in extrudates
5 Determination of crude fat content in extrudates
6 Determination of water solubility index of the extrudates
7 Determination of the hydration characteristics of extrudates
8 Determination of lateral and longitudinal expansion ratio
9 Determination of the storage conditions on the moisture of snacks
10 Detection of artificial color in snack foods
11 Preparation of snack foods
 Practical No. 01

Determination of piece density, solid density and bulk density

Objective: To understand the textural difference in the extruded foods

Materials and procedure:

A. Piece density
Piece Density is calculated by dividing the mass of the sample by the volume. Ten
replicates of the samples are weighed with the analytical balance to obtain the mass. If the
samples have uniform shape such as cylindrical/rectangular or sphere, the dimensions of samples
are measured with a Vernier caliper. The volume is calculated with the equations below.

2
Volume of a cylinder =π r l
4 3
Volume of a sphere= π r
3
For samples that are not of uniform shape, the volume can be measured using the
Rapeseed Displacement method as defined by the AACC. A 50mL-graduated cylinder is filled to
the 50 mL line with the rapeseeds. The rapeseeds are then temporarily placed into a holding
container. The extruded samples are then placed in the graduated cylinder. As defined by
Doehlert and McMullen (2008), 25g of samples are typically used, but sample amounts as small
as 5g can be used for this method. The rapeseeds are then poured into the graduated cylinder to
the 50mL line. The volume of the leftover rapeseed is measured. The volume of the sample is
calculated by subtracting the volume of rapeseeds from the volume of graduated cylinder.

The piece density can be calculated with the equation below.

g Mass of Extrudates(g)
Piece Density ( 3
)=
cm Volume of Extrudates (c m3 )
B. Solid Density
Solid Density is measured by first grinding the extruded samples and sieved through a
60-mesh sieve (O’Shea et al., 2013). A 5mL graduated cylinder is tarred on a digital scale. The
cylinder is then filled to the line with the ground samples. The edge of the cylinder should be
tapped repeatedly until the samples come to a completely settled place. The weight and the
volume of the completely settled samples in the cylinder are recorded. Solid density is
determined as the ratio of mass and volume of the sample. This process should be replicated
three times to give an average solid density for the samples.

g Mass of Ground Extrudates( g)

True Density ( 3
)=
cm Volume (cm3)
C. Bulk Density
Bulk density is calculated by weigh out 100g of the extruded samples and transfer them
into a graduated cylinder of appropriate size to contain the samples easily. The edge of the
cylinder should be tapped repeatedly until the samples come to a completely settled place. The
volume is then recorded. The mass is then divided by observed volume. This process should be
repeated three times to obtain an average bulk density of the samples.

g Mass of Extrudates (g)

Bulk Density( 3
)=
cm Volume(cm3 )
 Practical No. 02
Determination of porosity of the extruded foods
Objective: To understand the textural difference in the extruded foods

Materials and procedure:

Porosity
Piece density and solid density of the samples are determined by following the procedures as
described under (1. A and 1. B). Then the porosity of the samples is calculated using following
equation.

A. Piece density
Piece Density is calculated by dividing the mass of the sample by the volume. Ten
replicates of the samples are weighed with the analytical balance to obtain the mass. If the
samples have uniform shape such as cylindrical/rectangular or sphere, the dimensions of samples
are measured with a Vernier caliper. The volume is calculated with the equations below.

2
Volume of a cylinder =π r l
4 3
Volume of a sphere= π r
3
For samples that are not of uniform shape, the volume can be measured using the
Rapeseed Displacement method as defined by the AACC. A 50mL-graduated cylinder is filled to
the 50 mL line with the rapeseeds. The rapeseeds are then temporarily placed into a holding
container. The extruded samples are then placed in the graduated cylinder. As defined by
Doehlert and McMullen (2008), 25g of samples are typically used, but sample amounts as small
as 5g can be used for this method. The rapeseeds are then poured into the graduated cylinder to
the 50mL line. The volume of the leftover rapeseed is measured. The volume of the sample is
calculated by subtracting the volume of rapeseeds from the volume of graduated cylinder.

The piece density can be calculated with the equation below.

 g Mass of Extrudates(g)
Piece Density ( 3
)=
cm Volume of Extrudates (c m3 )
B. Solid Density
Solid Density is measured by first grinding the extruded samples and sieved through a
60-mesh sieve (O’Shea et al., 2013). A 5mL graduated cylinder is tarred on a digital scale. The
cylinder is then filled to the line with the ground samples. The edge of the cylinder should be
tapped repeatedly until the samples come to a completely settled place. The weight and the
volume of the completely settled samples in the cylinder are recorded. Solid density is
determined as the ratio of mass and volume of the sample. This process should be replicated
three times to give an average solid density for the samples.

g Mass of Ground Extrudates( g)

True Density ( 3
)= 3
cm Volume (cm )

Solid Density−Piece Density

Porosity =
Solid Density
 Practical No. 03

Determination of moisture content in extrudates

Objective: To understand the composition of the extruded foods

To estimate the shelf life of the food

To determine the packaging requirements

Materials and procedure:

Moisture Content
The moisture content is analyzed by air oven methods for cereal foods (AOAC, 2005).
Two grams of a sample are put into a known weight dish. Extrudates samples are dried in an
oven (130°±3°C) until they reach to a constant mass. The dishes are transferred to a desiccator
after drying and weighed soon after reaching room temperature. The difference between the
initial mass and dried-sample mass is the mass of the water in the sample.

Moisture content can be expressed in dry basis and wet basis.

Mas of water of the product
Dry basis, MCdb =
Mass of dry solids of the products

Mass of water of the product

Wet basis, MCwb =
Total mass of the product
 Practical No. 04

Determination of crude ash content in extrudates

Objective: To estimate the minerals in the extruded foods

Materials and procedure:

Take fresh sample for the determination, rather than left over after determination of
moisture. Ignite the dried material in the dish left after the determination of
moisture with the flame of a burner till charred. Transfer to a muffle furnace
maintained at 550 – 600°C and continue ignition till grey ash is obtained. Cool in a
desiccator and weigh. Repeat the process of heating, cooling and weighing at half
hour intervals till the difference in weight in two consecutive weighing is less than
1 mg. Note the lowest weight. If ash still contains black particles add 2-3 drops of
preheated water at 60°C. Break the ash and evaporate to dryness at 100-110°C. Re-
Ash at 550°C. Until ash is white or slightly grey.

Wt. of ash (g)

Ash (%) = x 100
Wt. of sample (g)
 Practical No. 05
Objective: To understand composition and storage requirement of the extruded
foods

Materials and procedure:

Determination of crude fat content in extrudates

Materials and equipment: Soxhlet apparatus, hot air oven, analytical balance, n-hexane, filter
paper
Procedure:
The crude fat content of the food sample is determined using Soxhlet System. Take 2 g Oven
dried sample and place it in extraction thimble of Soxhlet apparatus. About 250 mL hexane is
added in 500 mL flask and connected to the apparatus. The fat extraction in Soxhlet extractor is
done by adjusting a rate of hexane 3-4 drops per second for 2 to 3 hours. After 6 to 7 siphons,
remove the thimble, dry it in an oven at 105oC for 1 hour and note the weight. The petri dish is
then cooled in a desiccator and weighed till constant weight obtained. The following formula is
used to calculate the crude fat percentage:

Loss in Wt. of sample (g)

Crude Fat (%) = x 100
Wt. of sample (g)
 Practical No. 06
Determination of water solubility index of the extrudates

Objective: To understand the functional properties of the extruded foods

Materials and procedure:

The WSI is determined to understand the behaviour of the material in order to decide
whether a binder or a stabilizer is needed for further process. WSI of extrudates can be
determined following the method described by Anderson et al. (1969). The extrudates are ground
and 2 grams of the ground extrudates are placed into a centrifuge tube. 25 millilitres (mL) of
distilled water at 30°C are added to the sample. After 30 min standing with intermittent shaking
every 5 min, the sample is centrifuged with 5000 rpm for 15 min. The supernatant is decanted
into a Petri dish and is dried at 105 °C for overnight. The weight of dry solid is determined and
WSI is calculated in percent by the following equation. Three replications are performed to
determine average WSI.

Weight of dry solid ∈supernatant

WSI= ×100
Weight of dry extrudate
 Practical No. 07
Determination of the hydration characteristics of extrudates

Objective: To understand the functional properties of the extruded foods

Materials and procedure:

Hydration characteristics

Hydration test can be done to understand the kinetics of moisture absorption by the
extrudates in a particular relative humidity. Hydration results can be linked to the shelf life of the
products. Extruded samples are hydrated in a desiccator with the desired relative humidity
environment as specified in the section 4 below. Hydration is carried out at a fixed temperature.
Initial mass of the sample is measured and the mass of the sample is also measured during the
hydration period until hydration is complete. The hydration is complete when a constant weight
of sample is achieved.

After hydration, the volume of the samples is determined as described in section (1.A), and
then the samples are dried at 105°C for 24 hr to determine the moisture content of hydrated
samples. Hydration and the volume changes of extrudates are determined using following
equations.

Mass after hydration−mass after drying

Hydration of extrudates=
Mass after drying

Volume after hydration−Volume after extrusion

Volume change of extrudates=
Volume after extrusion
 Practical No. 08
Determination of lateral and longitudinal expansion ratio

Objective: To understand the physical properties of the extruded foods

Materials and procedure:

A. Radial (Lateral) expansion ratio
The radial expansion ratio (RER) is determine by dividing the diameter of the extrudates
(De) by the diameter of the die (D d). The diameter of the extrudate is measured using a digital
caliper. This process should be repeated 15 times to give an average radial expansion ratio for
the samples. (Alvarez-Martinez, et.al, 1988)

2
De
RER¿ 2
Dd

It should be noted that die swell will affect the expansion ratio of the product. This can
be measured by examining the dimension of unexpanded samples as they exit the extruder.

B. Axial (Longitudinal) expansion ratio

Specific Length of the sample is calculated by measuring the length of the sample using a
caliper and weighing the This should be repeated ten times to give an average specific length
(Alam et al., 2014; Karkle et al., 2012; Gui et al., 2015).

m Length of Extruded Sample( m)

Specific Length ( )=
kg Mass of Exruded Sample(kg )

The longitudinal expansion ratio (LER) of the sample is determined by the methods
explained in Alvarez-Martinez et.al. (1988). The piece density of the extruded sample and the
melt is determined by the method above. The moisture content (wet basis) of the extruded
samples and the melt are also determined with the standard method above. (Alvarez-Martinez,
et.al., 1988)

The longitudinal expansion is calculated with the equation below:

 2
π Dd (1−W m)
LER = Lse ρm
4 (1−W e )

Where Lse is the specific length of the sample, ρm is the density of the melt, W is the
moisture content in wet basis.
 Practical No. 09
Determination of the storage conditions on the moisture of snacks

Objective: To understand the storage behavior of the extruded foods

Materials and procedure:

Conditioning samples prior to analysis:
Prior to any mechanical properties evaluation, conditioning to certain moisture content is
required to minimize the variation in the results due to moisture content of the sample.
(Heidenreich et al., 2004; Karkle et al., 2012; Laurindo & Peleg, 2007). Conditioning can be
done by putting the samples in a chamber (desiccator) either with saturated salt solution or
sulfuric acid solution until a constant mass is reached. It is done at room temperature.

Conditioning with salt solution:

Depending on the types of the samples and desired water activity, the following salts
solutions are commonly used:

Salt Water activity

lithium chloride 0.113
potassium acetate 0.225
magnesium chloride 0.333
potassium carbonate 0.432
magnesium nitrate 0.533
potassium iodide 0.689
sodium chloride 0.743

To make saturated salt solution, DI water is heated to 60°C then the salt is added until it
cannot be solubilized anymore and a little bit of solid salt left in the bottom. The solution is
cooled down to room temperature and more solid salt will precipitate resulting in a slurry salt
saturated salt solution.
Conditioning with sulfuric acid solution
 To determine the appropriate concentration of sulfuric acid, refer to the table below. The
percentage shown below is based on weight (%w/w). To prepare the sulfuric acid, pour some DI
water to a beaker and then add the appropriate amount of sulfuric acid. The rest of the DI water
is then added to the solution. The prepared sulfuric acid solution is placed in a glass desiccator
for conditioning the extrudates before mechanical properties analysis. It is noted that appropriate
laboratory safety protection equipment (as per MSDS) should be wear before handling sulfuric
acid.
% Sulfuric acid and density, R.H. % % Sulfuric acid and density, (g/ml) R.H. %
(g/ml)
80%, 1.720 1.0 40%, 1.300 57.0
75%, 1.660 2.2 35%, 1.258 66.8
70%, 1.605 5.1 30%, 1.217 75.9
65%, 1.549 17.0 20%, 1.138 88.5
55%, 1.421 26.8 15%, 1.101 92.9
50%, 1.392 36.9 10%, 1.066 96.2
45%, 1.344 46.8 5%, 1.030 98.6
 Practical No. 10
Objective: To understand the physical properties of the extruded foods

Materials and procedure:

Detection of artificial color in snack foods

The extrudates samples are ground using a ceramic pestle and mortar. Grinded
samples are sieved through a 60-mesh sieve to ensure homogeneous samples.
Color analysis is done to the crushed sample. Add the sample to a beaker half filled
with distilled water. If color of the sample leave tail of the color while sinking into
it, it indicate that it contain artificial color in it.
 Practical No. 11
Objective: To enable student to develop scientific knowledge to prepare market
oriented healthy snacks

Preparation of snack foods

Different types of snacks will be prepared by the class as group

assignment and the characteristics of the prepared snacks will be
compared with the snack available at commercial market.