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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Faculty of Food Science and Technology, Universiti Putra Malaysia
2015
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| オンライン･アクセス: | 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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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 |
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| continent |
Asia |
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Malaysia |
| content_provider |
Universiti Putra Malaysia |
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UPM Institutional Repository |
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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 |
13.251813 |