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Effect of extrusion barrel temperatures on residence time and physical properties of various flour extrudates

The aim of this study was to evaluate the effect of barrel temperature and flour types on the residence time and physical properties of various flour extrudates. Corn flour, rice flour, corn flour with potato starch (30% w/w, d.b), and rice flour with potato starch (30%w/w, d.b) were extruded at scr...

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Main Authors: Lim, Sue Shan, Sulaiman, Rabiha, Sanny, Maimunah, Zainal Abedin, Nur Hanani
Format: Article
Language:English
Published: Faculty of Food Science and Technology, Universiti Putra Malaysia 2015
Online Access:http://psasir.upm.edu.my/id/eprint/37238/1/%2813%29.pdf
http://psasir.upm.edu.my/id/eprint/37238/
http://www.ifrj.upm.edu.my/22%20(03)%202015/(13).pdf
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spelling my.upm.eprints.372382016-01-27T01:37:17Z http://psasir.upm.edu.my/id/eprint/37238/ Effect of extrusion barrel temperatures on residence time and physical properties of various flour extrudates Lim, Sue Shan Sulaiman, Rabiha Sanny, Maimunah Zainal Abedin, Nur Hanani The aim of this study was to evaluate the effect of barrel temperature and flour types on the residence time and physical properties of various flour extrudates. Corn flour, rice flour, corn flour with potato starch (30% w/w, d.b), and rice flour with potato starch (30%w/w, d.b) were extruded at screw speed of 75rpm, feed moisture at 25% (w/w, w.b.), barrel temperature ranging from 80°C to 140°C and die size of 1.88mm. The extrudates were dried at 50°C overnight and further analysed. Results showed that an increase in extruder barrel temperature decreased the residence time of the flours in the extruder (from 4.11-11.32min to 2.24-6.76min), but increased the expansion ratio, rehydration ratio, water absorption index, water solubility index and b value of the extrudate (p≤0.05). The extrudates had the mean residence time and physical properties of rice flour<rice flour with potato starch<corn flour with potato starch<corn flour (p≤0.05). Results showed conclude that barrel temperature and flour types showed significant effect on the residence time and physical properties of the extrudates. Faculty of Food Science and Technology, Universiti Putra Malaysia 2015 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/37238/1/%2813%29.pdf Lim, Sue Shan and Sulaiman, Rabiha and Sanny, Maimunah and Zainal Abedin, Nur Hanani (2015) Effect of extrusion barrel temperatures on residence time and physical properties of various flour extrudates. International Food Research Journal, 22 (3). pp. 965-972. ISSN 1985-4668; ESSN: 2231-7546 http://www.ifrj.upm.edu.my/22%20(03)%202015/(13).pdf
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description The aim of this study was to evaluate the effect of barrel temperature and flour types on the residence time and physical properties of various flour extrudates. Corn flour, rice flour, corn flour with potato starch (30% w/w, d.b), and rice flour with potato starch (30%w/w, d.b) were extruded at screw speed of 75rpm, feed moisture at 25% (w/w, w.b.), barrel temperature ranging from 80°C to 140°C and die size of 1.88mm. The extrudates were dried at 50°C overnight and further analysed. Results showed that an increase in extruder barrel temperature decreased the residence time of the flours in the extruder (from 4.11-11.32min to 2.24-6.76min), but increased the expansion ratio, rehydration ratio, water absorption index, water solubility index and b value of the extrudate (p≤0.05). The extrudates had the mean residence time and physical properties of rice flour<rice flour with potato starch<corn flour with potato starch<corn flour (p≤0.05). Results showed conclude that barrel temperature and flour types showed significant effect on the residence time and physical properties of the extrudates.
format Article
author Lim, Sue Shan
Sulaiman, Rabiha
Sanny, Maimunah
Zainal Abedin, Nur Hanani
spellingShingle Lim, Sue Shan
Sulaiman, Rabiha
Sanny, Maimunah
Zainal Abedin, Nur Hanani
Effect of extrusion barrel temperatures on residence time and physical properties of various flour extrudates
author_facet Lim, Sue Shan
Sulaiman, Rabiha
Sanny, Maimunah
Zainal Abedin, Nur Hanani
author_sort Lim, Sue Shan
title Effect of extrusion barrel temperatures on residence time and physical properties of various flour extrudates
title_short Effect of extrusion barrel temperatures on residence time and physical properties of various flour extrudates
title_full Effect of extrusion barrel temperatures on residence time and physical properties of various flour extrudates
title_fullStr Effect of extrusion barrel temperatures on residence time and physical properties of various flour extrudates
title_full_unstemmed Effect of extrusion barrel temperatures on residence time and physical properties of various flour extrudates
title_sort effect of extrusion barrel temperatures on residence time and physical properties of various flour extrudates
publisher Faculty of Food Science and Technology, Universiti Putra Malaysia
publishDate 2015
url http://psasir.upm.edu.my/id/eprint/37238/1/%2813%29.pdf
http://psasir.upm.edu.my/id/eprint/37238/
http://www.ifrj.upm.edu.my/22%20(03)%202015/(13).pdf
_version_ 1643831940101439488
score 13.211869

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