Production and Quality Evaluation of Noodles From Sweet Potato Starch
2015
Adedotun, Habibat | Adebowale, Abdul-Rasaq A. | Olayiwola, Ibiyemi O. | Shittu, Taofik A. | Sanni, Lateef O.
The effect of extrusion parameters (feed moisture content, barrel temperature, and screw speed) on the quality of noodles produced from sweet potato starch was investigated. Starch was extracted from the tuber of sweet potato and processed into noodles using single screw cooking extruder. The moisture, protein, and ash contents of the noodles decreased linearly with the feed moisture content and barrel temperature but decreased with increasing screw speed. Increased feed moisture content also led to decrease in water absorption capacity, cooking time, and water solubility index. Lateral expansion increased with increasing barrel temperature. Barrel temperature had significant effect (p < 0.05) on lateral expansion while screw speed and feed moisture content had significant effect (p < 0.05) on cooking time. Significant (p < 0.05) positive correlation was obtained between the overall sensory acceptability, appearance, firmness, and chewiness. The study showed that noodles of desirable functional qualities and sensory acceptability can be obtained from sweet potato starch using barrel temperature of 110°C, screw speed of 100 rpm, and feed moisture content of 47.5%.
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Эту запись предоставил National Agricultural Library