کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
225242 464483 2006 7 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
The effect of extrusion conditions on the functional and physical properties of wheat-based expanded snacks
موضوعات مرتبط
مهندسی و علوم پایه مهندسی شیمی مهندسی شیمی (عمومی)
پیش نمایش صفحه اول مقاله
The effect of extrusion conditions on the functional and physical properties of wheat-based expanded snacks
چکیده انگلیسی

The effect of extrusion conditions, including feed rate (20–32 kg h−1), feed moisture content (14–22%), screw speed (180–320 rpm), and barrel temperature (100–140 °C) on the functional properties (density, expansion, water absorption index (WAI), and water solubility index (WSI)) and physical properties (density, expansion and textural characteristics) of an expanded wheat snack was investigated. Increasing feed rate results in extrudates with a higher hardness and lower energy to puncture the samples. Increasing feed moisture content results in extrudates with a higher density, lower expansion, lower WAI, higher WSI, higher hardness and lower puncture energy. Increasing screw speed caused slight reduction of density and hardness of wheat extrudate. Higher barrel temperature reduced density, WAI, and hardness, but increased the WSI and puncture energy of extrudate.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 73, Issue 2, March 2006, Pages 142–148
نویسندگان
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