Literature DB >> 23572693

Optimization of extrusion conditions for defatted soy-rice blend extrudates.

Sanjeev Kumar Garg1, Daya S Singh.   

Abstract

Processing parameters of feed including moisture content of feed (12, 15, 18, 21 and 24%), soy flour-rice blend ratio (10:90, 14:86, 18:82, 22:78 and 26:74), operational parameters of extruder like barrel temperature (100, 110, 120, 130 and 140 °C), die head temperature (160, 170, 180, 190 and 200 °C) and screw speed (100, 110, 120, 130 and 140 rpm) were optimized for physical and textural properties of soy-rice blend extrudates. The minimum value of longitudinal expansion index lied near 185 °C die head temperature at about 120 rpm. The minimum value of bulk density was observed in between 18:82 blend ratio and 115 °C barrel temperature.

Entities:  

Keywords:  Extrusion; Response surface methodology; Snacks

Year:  2010        PMID： 23572693      PMCID： PMC3551141          DOI： 10.1007/s13197-010-0117-y

Source DB:  PubMed          Journal:  J Food Sci Technol        ISSN： 0022-1155            Impact factor:   2.701


  5 in total

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Authors:  Jitender K Jakhar; Subrata Basu; Sreejith Sasidharan; Mithlesh K Chouksey; Venkateshwarlu Gudipati
Journal:  J Food Sci Technol       Date:  2012-10-27       Impact factor: 2.701

2.  Optimization of process parameters for preparation of rice extrudates from short and long Indica rice cultivars milled to varying degree of milling.

Authors:  Rubrinder Singh Sandhu; Narpinder Singh; Rss Kaler; Baljit Singh
Journal:  J Food Sci Technol       Date:  2019-03-21       Impact factor: 2.701

3.  Application of genetic algorithm to optimize extrusion condition for soy-based meat analogue texturization.

Authors:  Mostafa Mazaheri Tehrani; Ahmad Ehtiati; Shadi Sharifi Azghandi
Journal:  J Food Sci Technol       Date:  2017-02-27       Impact factor: 2.701

4.  Optimization of reaction parameters of acidolysis reaction between mustard oil and capric acid by using Thermomyces lanuginosus lipase.

Authors:  Sumita Silroy; Avery Sengupta; D K Bhattacharyya; Mahua Ghosh
Journal:  J Food Sci Technol       Date:  2011-10-11       Impact factor: 2.701

5.  Optimization of extraction conditions for phytic acid from rice bran using response surface methodology and its antioxidant effects.

Authors:  Hua W Zhang; Xue L Bai
Journal:  J Food Sci Technol       Date:  2011-09-02       Impact factor: 2.701
  5 in total

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