Effect of extrusion-cooking on physical characteristics of some starchy and proteinaceous materials [Egypt]
1987
Mohsen, S.M. (Cairo Univ. (Egypt). Faculty of Agriculture) | Hallabo, S.A.S. | Aly, M.H.
Cereals (broken rice, semolina, yellow corn grits and corn), peeled and unpeeled potato and sweet potato, dry peas, broad bean and soybean meal were extruded in Elden Sweden extruder at 100 C. Flour extrudates were evaluated for their chemical composition as well as their water absorption index (WAI), water solubility index (WSI), expansion ratio and specific weight. Results showed that semolina extrudate had the highest WAI followed by broken rice and yellow corn grits flour. Peeling of potato or sweet potato decreased WAI. Yellow corn grits extrudate has a high WSI followed by broken rice, potato (unpeeled and peeled), corn, semolina and finally sweet potato (unpeeled and peeled). Protein rice sources (dry peas, broad bean and soybean meal) had the lowest WAI and WSI. Starchy materials extrudates have higher expansion and lower specific weight than proteinaceous materials (except corn extrudate which had the lowest value of expansion and broad bean which has the highest value of expansion ratio). Results also showed that the expansion ratio of the final product increased as the percent of particle size greater than 500 u increased.
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