Effect of Extrusion Parameters on Textural Properties of Parboiled Rice based Bittergourd and Water Chestnut Blended Extrudates

Khanna, Nidhi; Singh, Mohan

doi:10.20546/ijcmas.2019.807.242

Cited by 3 publications

(1 citation statement)

References 4 publications

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“…Meskipun demikian, terdapat kecenderungan bahwa kekerasan ekstrudat meningkat seiring dengan peningkatan rasio kacang merah (8,32 -16,59 N). Hal ini dapat disebabkan karena kandungan serat yang tinggi dari kacang merah (Nidhi & Mohan, 2019). Selain itu, kandungan protein yang tinggi juga dapat meningkatkan kekerasan ekstrudat karena terjadi peningkatan denaturasi protein dan penurunan gelatinisasi pati (Chaiyakul et al, 2008;Sahu & Patel, 2021).…”

Section: Densitas Partikel (Pd) Dan Densitas Curah (Bd)unclassified

Pengaruh Penambahan Tepung Kacang Merah pada Grit Jagung dan Suhu Barrel Terhadap Sifat Fisik Ekstrudat

Karyadi,

Samodra,

Rahmawati

et al. 2024

JRPB

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Jagung banyak diolah menjadi bahan utama pembuatan makanan ringan namun memiliki kandungan protein yang rendah. Oleh karena itu, perlu dilakukan penambahan protein berupa kacang-kacangan terutama kacang merah. Karakteristik fisik ekstrudat dari proses ekstrusi dapat ditentukan oleh faktor komposisi bahan dan suhu ekstruder. Penelitian ini bertujuan untuk mengetahui pengaruh perlakuan rasio komposisi bahan dan suhu ekstruder terhadap sifat fisik ekstrudat berbahan dasar grit jagung dan tepung kacang merah. Terdapat tiga level penambahan kacang merah, yaitu 10%, 20%, dan 30% dengan variasi temperatur 120°C, 130°C, dan 140°C. Parameter kualitas fisik yang diukur berupa kadar air, rasio ekspansi, densitas curah, densitas partikel, water absorption index (WAI), water solubility index (WSI), dan kekerasan. Ekstrudat yang dihasilkan sesuai dengan SNI dengan kadar air < 4%. Peningkatan suhu ekstruder berpengaruh terhadap peningkatan rasio ekspansi dan penurunan kadar air, densitas curah, densitas partikel, WAI, WSI, dan kekerasan. Penambahan tepung kacang merah menyebabkan peningkatan kadar air, densitas curah, densitas partikel, kekerasan, dan WSI serta penurunan rasio ekspansi dan WAI.

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Section: Densitas Partikel (Pd) Dan Densitas Curah (Bd)unclassified

Pengaruh Penambahan Tepung Kacang Merah pada Grit Jagung dan Suhu Barrel Terhadap Sifat Fisik Ekstrudat

Karyadi,

Samodra,

Rahmawati

et al. 2024

JRPB

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Composition, bioactive constituents and glycemic index of brown rice-watermelon seeds extruded snacks as stimulated by extrusion conditions

Sanusi¹,

Sunmonu²,

Alasi³

et al. 2023

Applied Food Research

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Influence of extrusion conditions on functional and textural properties of brown rice-watermelon seeds extruded snacks

Sanusi,

Sunmonu,

Alasi

2023

ACTA PERIOD TECHN

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This study aims to evaluate and model the effect of extrusion conditions on the functional and textural properties of brown rice-watermelon seeds extruded snacks. Taguchi was used in designing the experiment and Response Surface Methodology was used to evaluate and model the effect of exit barrel temperature (120 - 140?C), barrel screw speed (300 - 420 rpm), and feed moisture content (16-18%) on water absorption index (WAI), water solubility index (WSI), hardness, chewiness, gumminess, and springiness of the extruded snacks. The Pareto plot was used to evaluate the significant extrusion parameters on the functional and textural properties. The WAI and WSI of the extruded snacks ranged between 2.09 and 2.87 (g/g), and 2.12 and 2.59% respectively. The hardness, chewiness, gumminess, and springiness of the extruded snacks ranged between 118.92 and 4054.40 N, 0.06 and 326.00 N, 2.41 and 1509.17 N, and 0.02 and 0.21, respectively. The Pareto plot showed that exit barrel temperature had the most significant influence on WAI and WSI whereas, the quadratic interaction effect of feed moisture content had the most significant influence on the hardness, chewiness, gumminess, and springiness of the extruded snacks. Polynomial regression models were developed for the functional and textural properties with an adequate coefficient of determination (R2) that ranged from 0.74 to 0.99, thus indicating their ability to predict the properties. Conclusively, a hybrid of Taguchi and Response Surface Methodology (RSM) technique was used to establish and predict the influence of extrusion conditions on the functional and textural properties of brown rice-watermelon seeds extruded snacks.

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Effect of Extrusion Parameters on Textural Properties of Parboiled Rice based Bittergourd and Water Chestnut Blended Extrudates

Cited by 3 publications

References 4 publications

Pengaruh Penambahan Tepung Kacang Merah pada Grit Jagung dan Suhu Barrel Terhadap Sifat Fisik Ekstrudat

Pengaruh Penambahan Tepung Kacang Merah pada Grit Jagung dan Suhu Barrel Terhadap Sifat Fisik Ekstrudat

Composition, bioactive constituents and glycemic index of brown rice-watermelon seeds extruded snacks as stimulated by extrusion conditions

Influence of extrusion conditions on functional and textural properties of brown rice-watermelon seeds extruded snacks

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