Starch is gelatinized, protein is denatured and enzymes, microbes and many anti‐nutritional factors are inactivated. During extrusion, the interactive effects of temperature, shearing forces, and moisture content of the blend transform the feed ingredients at macroscopic and microscopic levels leading to structural changes of protein and starch (Brown, Fallahi, Muthukumarappan, Singha, & Sindelar, 2015). It is widely used in industries owing to its characteristic high throughput and automatic control (Singh & Muthukumarappan, 2014b). Extrusion process is a combination of cooking, mixing and forming, resulting in good quality direct expanded product. This study will be useful for control of extrusion process of blends containing these ingredients for the development of high‐protein high‐fiber extruded snacks.Įxtrusion cooking is a popular food processing technique that has been extensively used to produce protein‐rich and fiber‐rich products. The apparent viscosity of dough inside the extruder and the system parameters were affected by the processing conditions. Screw speed and moisture content had significant negative effect ( p <. SME also increased with increase in the screw speed which could be due to the higher shear rates at higher screw speeds. ![]() FDDG had no significant effect (p > .5) on mass flow rate. ![]() Increase in FDDG level resulted in increase in apparent viscosity, SME and torque. With increase in the extrusion temperature from 100 to 140☌, apparent viscosity, specific mechanical energy, and torque value decreased. A four‐factor central composite rotatable design was adopted to study the effect of FDDG level, moisture content of blends, extrusion temperature, and screw speed on the apparent viscosity, mass flow rate or MFR, torque, and specific mechanical energy or SME during the extrusion process. ![]() A combination of different levels of distillers dried grains processed for food application ( FDDG), garbanzo flour and corn grits were chosen as a source of high‐protein and high‐fiber extruded snacks.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |