Modelling the effects of peanut flour, feed moisture content, and extrusion temperature on physical properties of an extruded snack product
1995
Prinyawiwatkul, W. | Beuchat, L.R. | Phillips, D. | Resurreccion, A.V.A.
A mixture experimental design was used to evaluate the combined effects of non-fermented PDPF) and fermented (F-PDPF) peanut flours, added feed moisture content, and extrusion temperature on physical properties of extruded cornstarch-peanut flour-based snacks. Moisture content, expansion ratio, bulk density, modified Kramer compression-shear force and colour of extrudates were significantly affected by the amount of PDPF and F-PDPF in the formulation. Oil absorption by extrudates was only influenced by the type of peanut flour. Within the range of (per l-kg batch) 0.30-0.34 g g-1 added water, 0.16-0.20g g-1 PDPF and/or F-PDPF, and extrusion temperatures of 125 to 150 degrees C, extrudates with a wide range of functional characteristics can be produced.
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