期刊
CYTA-JOURNAL OF FOOD
卷 16, 期 1, 页码 498-505出版社
TAYLOR & FRANCIS LTD
DOI: 10.1080/19476337.2017.1416674
关键词
Expansion; extrusion; torque; specific mechanical energy; water solubility index
The mixtures of blue cornmeal and orange bagasse were processed in a single screw laboratory extruder. We used an experimental design, central composite rotatable, where the factors were as follows: extruder die temperature (153-187 degrees C), feed moisture (146.4-213.6 g/kg), and orange bagasse concentration (32.7-167.3 g/kg). The results were analyzed by surface methodology response to evaluate the effect of these variables on the expansion index, bulk density, penetration force, specific mechanical energy, water absorption, and water solubility index. All independent variables had an effect on the evaluated responses (p <= 0.05). The highest expansion index was obtained at a feed moisture content of 146.4 g/kg, orange bagasse (100 g/kg), and 170 degrees C at the exit die. The use of blue maize and orange bagasse can be an alternative to increase the added value of these two raw materials, and to improve the nutritional quality of extruded products ready to eat.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据