Twin‐Screw Extrusion Modification of a Corn Fiber and Corn Starch Extruded Blend

Artz, William E.; Warren, Cathryn C.; Villota, R.

doi:10.1111/j.1365-2621.1990.tb05220.x

Cited by 84 publications

(61 citation statements)

References 4 publications

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“…Ding et al (2005) also stated that the WAI decreases with increasing temperature if dextrinization or starch melting prevails over the gelatinization phenomenon. Similar findings were reported in extrusion of corn fiber and corn starch blend (Artz et al, 1990). Singh et al (2007) observed decrease in WAI with the addition of pea grits in extrusion of rice.…”

Section: Effect Of Process Variables On Product Waisupporting

confidence: 76%

Evaluation of extrudate from sweetpotato flour and tomato pomace blend by extrusion processing

Dhungana¹,

Chauhan²,

Singh³

2014

Afr. J. Food Sci.

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Sweet potato flour and tomato pomace blend were used for the development of extruded products. The response surface methodology was adopted in the experimental design to investigate the effect of feed proportion (5-25% tomato waste powder), moisture content (13-17%), screw speed (275-325 rpm) and barrel temperature (120-140°C) on the quality of the extruded products. Regression equation describing the effect of each variable on the system parameters and product responses were obtained. In all the experiments, the responses were almost equally affected by changes in tomato pomace level, feed moisture, extrusion temperature and screw speed. Increase in barrel temperature results in maximum expansion, minimum hardness and maximum water absorption index (WAI). Higher tomato pomace proportion in feed composition showed minimum expansion, maximum bulk density, minimum WAI and maximum water solubility index (WSI). The compromised optimum condition obtained by numerical optimization were: barrel temperature, 137.01°C, screw speed 343.48 rpm, feed moisture 13.86% and tomato pomace 21.31%. The findings of this study demonstrate the feasibility in development of value added extruded products from tomato pomace and sweet potato flour.

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Section: Effect Of Process Variables On Product Waisupporting

confidence: 76%

Evaluation of extrudate from sweetpotato flour and tomato pomace blend by extrusion processing

Dhungana¹,

Chauhan²,

Singh³

2014

Afr. J. Food Sci.

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“…The expansion ratio (ER) was expressed as the mean diameter of the pasta to that of the die orifice (Art et al, 1990;James and Nwabueze, 2013).…”

Section: Expansion Ratiomentioning

confidence: 99%

Chemical composition and sensory acceptability of partially gelatinised pasta produced from blends of wheat, bambara nut and cassava flours

James¹,

Nwokocha²,

Yusuf³

et al. 2018

Agro-Sci.

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“…Conway [36], Artz et al [37] and Badrie and Mellows [38] reported similar observation, where they all agree that at high temperature and …”

Section: /22mentioning

confidence: 59%

Multiple Parameter Optimization of Hydration Characteristics and Proximate Compositions of Rice-Soybean Extruded Foods

Danbaba¹,

Nkama²,

Bada³

et al. 2017

OALib

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Multi-parameter extrusion cooking conditions for the extrusion of composite flours of rice and soybean were modeled using response surface methodology (RSM). A five-level-three-factors central composite rotatable design (CCRD) was employed to optimize three process variables including barrel temperature (BRT)(X 1 ), feed moisture (FMC)(X 2 ) and feed soybean composition (FSC)(X 3 ) for the achievement of satisfactory hydration characteristics and proximate composition. The fitted polynomial models indicated significant coefficients, satisfactory coefficients of determination (R 2 and R 2 adjusted ) and non-significant lack-of-fit test. Optimum X 1 , X 2 and X 3 were 120˚C, 20%, and 23% for rice-soybean based extrudates. At these optimum combinations, optimum responses were 97.10% for dispersibility, 6.11 water absorption index and 8.42 water solubility index, while proximate composition of 1.02% moisture content, 3.62% lipid, 26.26% protein, 0.48% ash content, 2.14% fibre, 70.13% and 412.14 kcal/100g of energy were obtained. Under the optimized conditions, the responses are well matched with the predicted values and therefore the models could be used to predict the extrusion system in its natural state.

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Twin‐Screw Extrusion Modification of a Corn Fiber and Corn Starch Extruded Blend

Cited by 84 publications

References 4 publications

Evaluation of extrudate from sweetpotato flour and tomato pomace blend by extrusion processing

Evaluation of extrudate from sweetpotato flour and tomato pomace blend by extrusion processing

Chemical composition and sensory acceptability of partially gelatinised pasta produced from blends of wheat, bambara nut and cassava flours

Multiple Parameter Optimization of Hydration Characteristics and Proximate Compositions of Rice-Soybean Extruded Foods

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