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.
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页码：1319 / +
页数：1
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