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Process optimization of extrusion variables and its effect on properties of extruded cocoyam ( Xanthosoma sagittifolium ) noodles

机译:挤压变量的工艺优化及其对挤压椰子面条的性能影响。

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The current industrial demand for starchy foods has been dominated by other roots and tubers, while cocoyam, despite being rich in fiber, minerals, and vitamins has remained under exploited. In this study, the effect of feed moisture content (FMC), screw speed (SS) and barrel temperature (BT) on the quality characteristics of cocoyam noodles (proximate, thermo‐physical, physicochemical, texture, color, extrudate properties, and sensory characteristics) were investigated using central composite design (CCD) of response surface methodology (RSM). Flour was produced from fresh tubers of cocoyam ( Xanthosoma sagittifolium ) and subsequently processed into noodles using a twin screw extruder. Results showed that the proximate compositions, thermo‐physical, physicochemical properties, and color of the cocoyam noodles were significantly ( p? ?0.05) influenced by the extrusion process variables. The texture and extrudate properties of cocoyam noodles were equally significantly ( p? ?0.05) different. The experimental data obtained and predicted values of the response models were comparable, with statistical indices [absolute average deviation (AAD, 0–0.23), bias factor ( B f , 1–1.08), and accuracy factor ( A f , 1–1.23)] indicating the validity of the derived models. The optimal extrusion processing conditions for quality cocoyam noodles were FMC, SS, and BT of 47.5%, 700?rpm and 50°C, respectively, as cocoyam noodles obtained at these conditions had comparable properties and were most preferred and accepted by the sensory panelists.
机译:当前对淀粉类食品的工业需求已被其他块根和块茎所主导,而可可粉尽管富含纤维,矿物质和维生素,但仍在开发中。在这项研究中,饲料水分含量(FMC),螺杆转速(SS)和料筒温度(BT)对可可粉面条品质特性(接近,热物理,理化,质地,颜色,挤出物特性和感官)的影响使用响应表面方法(RSM)的中央复合设计(CCD)进行了研究。面粉由新鲜的可可块茎(Xanthosoma sagittifolium)生产,然后使用双螺杆挤出机加工成面条。结果表明,可可粉面条的近成分,热物理,理化性质和颜色受到挤压工艺变量的显着影响(p <0.05)。可可粉面条的质地和挤出物特性同样显着不同(p <0.05)。获得的实验数据和响应模型的预测值具有可比性,具有统计指标[绝对平均偏差(AAD,0–0.23),偏差因子(B f,1–1.08)和准确性因子(A f,1–1.23) )]表示衍生模型的有效性。优质可可粉面条的最佳挤压加工条件分别为FMC,SS和BT,分别为47.5%,700?rpm和50°C,因为在这些条件下获得的可可粉面条具有可比的性能,并且是感官专门小组成员最喜欢和接受的。

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