Sensorial, functional, optical and thermal properties of inulin enriched expanded products
2019
Katsavou, I. D. | Tsokolar-Tsikopoulos, K. C. | Eleni, P. N. | Krokida, M. K.
In the present work, the functional, optical, thermal and sensorial properties of rice extrudates were investigated. The effect of extrusion parameters, namely extrusion temperature (10- 180°C), screw speed (150-250 rpm), feed moisture concentration (14-20%) and inulin replacement level (5-15%) on those properties were studied. Functional and optical properties were correlated with process conditions using simple mathematical models. It was found that die temperature and screw speed caused an increase in water absorption, water solubility and oil absorption, while inulin concentration resulted in their decrease. Colour change was more obvious at a die temperature of 180°C and 14% moisture content. Sensory evaluation proved that the most expanded and crispy extrudates were obtained with 14% feed moisture, 10-15% inulin concentration, 180°C extrusion temperature and 200 rpm screw speed. Glass transition temperature decreased with moisture content and increased with concentration, while it also decreased with temperature and screw speed only at low relative humidity levels (0.11). Based on the evaluation of properties and the sensorial characteristics the optimum conditions for the extrudates are X = 17%, C = 10%, T = 180°C, R = 200 rpm.
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Эту запись предоставил Universiti Putra Malaysia