[Coextruded food: new approaches and prospects]
2009
Ostrikov, A.N. (ed.) | Vasilenko, V.N. | Sokolov, I.Yu.
A technology of coextruded corn sticks (CS) having high nutritive value is developed. A mixture for corn coverings includes 3 grits: maize 938%), wheat (33%) and lupine (29%). An intake of 100 gram of CS will allow to satisfy the daily requirement of proteins, carbohydrates and fats by 20.6, 12.9 and 3.6%. The most suitable fillings turned out to be a chocolate and a cheese ones. It is assumed to add no more than 10, 20 and 10% per grain mass weight of fatless evaporated milk (FEM), wheat germ and a dry cheese mixture respectively into the formulation of CS. It is needed to use a mixture with 0.32-0.63 milli m fractions for extruding that allows semolina to pass into the fusion completely and to make the product porous. Biological value of the developed product is lower by 4.5% than the one of grain mixture, but it is much higher the one of traditional maize sticks. CS have good customer appeal, their energy value is 1312.1 /100 g. Essential amino acid content exceeds the one of maize sticks by 143%. The optimal regimes of grain mixture extruding are determined for the products with different fillings (with FEM, with cheese powder Chedder, with fat and protein additives): moisture of raw materials is 14, 15 and 20-22% respectively, pressure in the extruder prematrix zone is 7,0-7,5; 7,0-7,5 и 4,73-6,03 mega Pa; temeperature is 440-445, 433-443 и 403-408 K; rotating frequency of a worm is 6,0-6,2; 6,0-6,2 и 5,07 secE-1. An original design of a universal extruder of raised durability and versatility for processing of multicomponent raw materials is developed.
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