Optimization of extrusion cooking process for rice-fish extrudates with an underutilized fish mince based on physical, functional and textural properties
2014
Kunjurayan, Rajesh Gourikutty (Tamil Nadu Agricultural University, Coimbatore (India). Department of Food and Agricultural Process Engineering) | Thirupathi, Venkatachalam (Tamil Nadu Agricultural University, Coimbatore (India). Department of Food and Agricultural Process Engineering) | Eyarkai, Nambi Vijayaram (Tamil Nadu Agricultural University, Coimbatore (India). Department of Food and Agricultural Process Engineering) | Pandiselvam, Ravi (Tamil Nadu Agricultural University, Coimbatore (India). Department of Food and Agricultural Process Engineering)
Extrudates were prepared with Sea bass, an underutilized fish and rice flour using a twin screw extruder. Different process parameters viz. moisture content of feed (10%, 15%, 20% and 30%), fish content in feed (10%, 15%, 20% and 30%) and barrel temperatures (100°C and 110°C) were used for extrusion. The physical properties viz., bulk density, expansion ratio and moisture content of extrudates, functional properties such as water absorption index, water solubility index and textural properties of the extrudates were studied. The results shown that the expansion ratio and bulk density of the extrudates were in the range from 2.85 to 4.10 and 130 to 225 kg/m3 respectively. The WAI and WSI of the extrudates varied from 5.2 to 6.7g-g-1 and 17% to 30% respectively. Maximum hardness was observed at 30% feed moisture, 30% fish mince content and 110°C barrel temperature. Analysis of Variance (ANOVA) revealed that all the process parameters significantly affected the physical, functional and textural properties of extrudates. The optimum process parameter to extrude rice fish extrudates were obtained at 10% feed moisture, 10% fish content and barrel temperatures of 110°C.
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