Physical properties of maize were evaluated as a function of moisture content. The obtained data provide help in the designing of post-harvest handling machinery. In the moisture range of 10-18% wet basis (w.b.), the length of the rewetted grain increased from 10.01 to 10.65 mm, width increased from 8.57 to 8.70 mm, thickness ranged from 4.63 to 4.97 mm, geometric mean diameter (GMD) increased from 7.34 to 7.67 mm, sphericity increased from 0.72 to 0.73, thousand kernel weight (TKW) increased from 258.1 to 287.9 g, bulk density decreased from 591.6 to 554.2 kg m
The polyols namely glycerol, sorbitol and mannitol were incorporated at 2, 4 and 6 % level in flour for bread making and their effect on textural properties, bread making quality and sensory acceptability of bread was studied. The effect of incorporation revealed the increased bake absorption, bread weight and decreased specific volume. The overall acceptability scores were maximum for bread prepared with glycerol at 2 % level, followed by sorbitol at 4 % level and mannitol at 4 % level. During storage of packed bread, moisture content and water activity were higher for bread prepared from polyols as compared to control and it was observed that moisture content was higher in bread packed in Polypropylene. Formation of free fatty acid content (% oleic acid) was observed to be higher in the breads stored at ambient condition and packed in Low density polyethylene packaging material. The overall acceptability of bread decreased with the increased storage period.
Texturized defatted meals from sunflower, soybean and flaxseed prepared using extrusion technology were incorporated in noodles to improve the protein content of noodles. Noodles were also evaluated for chemical composition, cooking quality, color, functional, textural and sensory properties. Sensory, color and cooking characteristics of noodles were negatively affected with increasing level as texturized flour compared with the control. Noodles with 10 % texturized sunflower and flaxseed flour received the highest sensory scores. Overall acceptability scores were maximum for control and noodles with 10 % texturized defatted meal of sunflower and flaxseed. Further incorporation of 20 % texturized defatted flour from soybean in noodle making gave satisfactory results in terms of overall acceptability. It was concluded that texturized defatted meal serve as good substitute to wheat flour with increased protein content in noodles production and utilization.
Sunfl ower (PSH 569) was used to obtain textured defatted meal. Proximate analysis, water absorption index (WAI), water solubility index (WSI), fat absorption capacities (FAC), foaming capacity (FC), and bulk density (BD) were determined. The objective of the study was the optimization of extrusion conditions for production of textured defatted sunfl ower meal using response surface methodology (RSM) by evaluating functional properties. It was dried, grinded, and sieved to eliminate hull and fi bre. Numerical optimization provided eight solutions with desirability value varying from 0.81 to 0.82. Range of predicted values of FAC (80.96-90.49), WHC (1.95-2.12), WSI (3.22-3.36), WAI (2.84-3.08), bulk density (0.31-0.36), and foaming capacity (14.39-16.30) were used for numerical optimization. Best extrusion conditions were 16.36% feed moisture, 300 r.p.m. screw speed, and 149.40 °C barrel temperature. Textured sunfl ower defatted meal was prepared using the above optimized conditions.
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