Influence of wheat flour extrusion cooking on texture and colour of extruded products (CROSBI ID 551836)
Prilog sa skupa u zborniku | izvorni znanstveni rad | međunarodna recenzija
Podaci o odgovornosti
Đugum, Jelena ; Ćurić, Duška ; Krvavica, Marina ; Novotni, Dubravka
engleski
Influence of wheat flour extrusion cooking on texture and colour of extruded products
This study elaborates the results of influence of extrusion cooking on texture and colour of wheat meal extruded products as a cereal basis for cereal baby food production. Extrusion cooking has been made in co-rotating twin-screw extruder (APV Baker MPF 50:15) in the testing range: raw material capacity, D=35-40 kg/g, moisture content in extruder, Mc=20-30 %, screw speed, V=150-300rpm and extrusion cooking temperature, Tc=130-150 °C. Texture (Fmax) of extruded wheat meal varies in the range from 20.152-117.824N. Texture (Fmax) has been in a very significant and positive manner influenced by increasing of raw material capacity, D and moisture content in extruder, Mc and decreasing of extrusion cooking temperature, Te as well as by screw speed, V and extrusion cooking temperature Te. Regression model explains 90.16 % of total variability (p<0.0001) of texture, Fmax extruded wheat meal in the testing range of extrusion cooking. Colour varies in the range from 1.63-5.647. Colour intensifies by decreasing of moisture content in extruder, Mc and increasing of screw speed, V. Colour has been significantly influenced by interacting influence of moisture content in extruder and screw speed. Regression model explains 82.37% of the total variability (p<0.0001) of colour extruded wheat meal in the testing range of extrusion cooking.
wheat meal; HTST extrusion cooking; texture; colour
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Podaci o prilogu
375-382.
2009.
objavljeno
Podaci o matičnoj publikaciji
Proceedings of the 2008 Joint Central European Congress. Vol 1.
Ćurić, Duška
Zagreb:
Podaci o skupu
Nepoznat skup
poster
29.02.1904-29.02.2096