Single screw extrusion processing of pasta from sweetpotato (Ipomoea batatas L.) flour
1999
Amestoso, F.J.
The study was conducted to determine the effects of phosphate level, die size and moisture content on the physical and sensory qualities of pasta developed from sweetpotato flour using a laboratory scale cooking extruder designed for the process. The machine was observed to perform satisfactorily by producing pasta samples for the 15 treatments tested using response surface methodology following a 3 sup 3 Box-Bhonken fractional factorial design. With increase in phosphate level and in interaction with die size and moisture content, the physical properties, namely; Hunter L, a and b values, water absorption capacity (WAC), shear force, expansion ratio (dried), expansion ratio (boiled) and cooking time exhibited saddle responses starting at about 1 % phosphate level. Bulk density as a response, however, showed a maximum at conditions close to the center run conditions of 1% phosphate level, 3.175 mm die size and 40% moisture content. The sensory evaluation results indicated that the preferences of the consumer panel were from samples processed at conditions close to the center run condition of 1% phosphate level, 3.175 mm die size and 40% moisture content. Preferences indicated maximum response for color, shape, size and general acceptability and saddle response for surface texture acceptability of the sweetpotato pasta samples
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