TEXTURE AND MICROSTRUCTURE OF CASSAVA (MANIHOT-ESCULENTA CRANTZ) FLOUR EXTRUDATE

被引：27
作者：
BADRIE, N
MELLOWES, WA
机构：
[1] Technology Unit, Dept. Chemical Engineering, Univ. of the West Indies, St. Augustine
来源：
JOURNAL OF FOOD SCIENCE | 1991年 / 56卷 / 05期
关键词：
D O I：
10.1111/j.1365-2621.1991.tb04762.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Cassava flour (Manihot esculenta Crantz) was texturized by single-screw extrusion processing. Relationships between texture and microstructure as a function of extrusion variables were examined. The effect of feed moisture or screw speed was significant (P < 0.01) on all textural parameters except springiness and energy first bite. Hardness, gumminess (P < 0.05) fracturability and cohesiveness (P < 0.01) decreased with increasing temperature. Hardness, fracturability and firmness were lowest at screw speed 520 rpm with feed rate 300g/min, 120-125-degrees-C and 11% feed moisture. Scanning electron micrographs showed structural change from a coarse cell mass at high feed moisture to a porous, thin-walled structure with decreased feed moisture.
引用
收藏
页码：1319 / +
页数：1
相关论文
共 13 条
  • [1] ANDERSON RA, 1969, CEREAL SCI TODAY, V14, P4
  • [2] BADRIE N, 1990, THESIS U W INDIES ST
  • [3] BHATTACHARYA M, 1987, LEBENSM WISSENISM TE, V53, P1230
  • [4] BOURNE MC, 1978, FOOD TECHNOL-CHICAGO, V32, P62
  • [5] CLARK JP, 1986, FOOD TECHNOL, V23, P16
  • [6] HARPER JM, 1986, FOOD TECHNOL-CHICAGO, V40, P70
  • [7] HARPER JM, 1981, FOOD TEXTRUSION, V1
  • [8] MERCIER C, 1975, CEREAL CHEM, V52, P283
  • [9] LOW MOISTURE EXTRUSION - EFFECTS OF COOKING MOISTURE ON PRODUCT CHARACTERISTICS
    MILLER, RC
    [J]. JOURNAL OF FOOD SCIENCE, 1985, 50 (01) : 249 - 253
  • [10] PARK KH, 1976, THESIS U ILLINOIS UR
12