MODELING THE EFFECTS OF PEANUT FLOUR, FEED MOISTURE-CONTENT, AND EXTRUSION TEMPERATURE ON PHYSICAL-PROPERTIES OF AN EXTRUDED SNACK PRODUCT

被引：0
|
作者：
PRINYAWIWATKUL, W
BEUCHAT, LR
PHILLIPS, RD
RESURRECCION, AVA
机构：
来源：
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 1995年 / 30卷 / 01期
关键词：
FERMENTATION; PEANUT UTILIZATION; RHIZOPUS OLIGOSPORUS;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
A mixture experimental design was used to evaluate the combined effects of non-fermented (PDPF) and fermented (F-PDPF) peanut flours, added feed moisture content, and extrusion temperature on physical properties of extruded cornstarch-peanut flour-based snacks. Moisture content, expansion ratio, hulk density, modified Kramer compression-shear force and colour of extrudates were significantly affected by the amount of PDPF and F-PDPF in the formulation. Oil absorption by extrudates was only influenced by the type of peanut flour. Within the range of (per 1-kg batch) 0.30-0.34 g g(-1) added water, 0.16-0.20 g g(-1) PDPF and/or F-PDPF, and extrusion temperatures of 125 to 150 degrees C, extrudates with a wide range of functional characteristics can he produced.
引用
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页码：37 / 44
页数：8
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