期刊
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
卷 51, 期 1, 页码 114-122出版社
WILEY-BLACKWELL
DOI: 10.1111/ijfs.12974
关键词
Extrusion; proso millet; response surface methodology
The objective of this work was to determine the impact of extrusion variables [moisture (17-25%), screw speed (170-250 r.p.m.) and temperature (90-150 degrees C)] on the physical properties and antioxidant activity of proso millet extrudates. Extrusion variables were adjusted using an inscribed central composite rotatable design. Response variables were bulk density (BD), radial expansion ratio, water absorption index, water solubility index, hardness, colour (L*, a*, b*) and antioxidant activity. Moisture and screw speed were the most influential variables affecting millet extrusion: their linear, quadratic and interaction terms accounted for more than 50% of the variability in all responses except for b*. Expansion was greatest at severe conditions of low moisture and high screw speed. These conditions were also consistent with the highest antioxidant activity. This study demonstrated that high expansion and antioxidant activity can be obtained by extruding proso millet under low moisture and high screw speed conditions.
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