Puffing characteristics of yam (Dioscorea alata) flour

Kpodo, K.A.

Puffing characteristics of yam (Dioscorea alata) flour

1987

Kpodo, K.A.

The technical viability of extruding yam flour and the effects of extrusion temperature, food moisture, particle size and added amylose and amylopectin on the puffing characteristics were investigated. The products closely resembled a puffed snack with optimum conditions being 8-10 % moisture at 100-115 degrees C. Additional amylose caused a decrease in expansion, as did low temperatures and high feed moisture contents. Food particle size and amylopectin level had no significant effects on product characteristics

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AGROVOC Keywords

amilopectina amilosa amylopectine amylose dioscorea alata technologie alimentaire

Bibliographic information

Pagination

132 leaves

Other Subjects

Extrusion/ farine; Tecnologia de los alimentos; Extrusion/ harinas

Language

English

Note

28 figs., 6 plates, 23 tables; 65 ref. Summary (En) *XG

Type

Thesis; Bibliography; Summary; Non-Conventional

Corporate Author

West Indies Univ., St. Augustine (Trinidad and Tobago). Faculty of Engineering. Dept. of Chemical Engineering

In AGRIS since: 1989-08-15

Format: AGRIS AP

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This bibliographic record has been provided by Caribbean Information System for the Agricultural Sciences. Trinidad and Tobago

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Puffing characteristics of yam (Dioscorea alata) flour

1987

AGROVOC Keywords

Bibliographic information