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Development of an extruded plantain/corn/soy weaning food
Author(s) -
Njoki Paul,
Faller James F.
Publication year - 2001
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1046/j.1365-2621.2001.00476.x
Subject(s) - water content , moisture , food science , citric acid , chemistry , factorial experiment , agronomy , mathematics , biology , organic chemistry , statistics , geotechnical engineering , engineering
Summary A weaning food was developed from a plantain/soy/corn blend by extrusion cooking. A two factor factorial study was conducted at three levels of feed moisture (22, 26 and 30%) and three levels of relative residence time (RRT: 1, 0.75 and 0.6). Feed moisture content had a greater effect on product attributes than did RRT. Water absorption index reached a maximum (3.05) at a feed moisture content of 26% and decreased again as the moisture increased further. Water solubility index was not affected by RRT or feed moisture. Product discolouration decreased with decreasing feed moisture content, whereas trypsin inhibitor activity decreased with increasing feed moisture. Much of the discolouration, believed to be owing to a reaction between iron from corn and the extruder parts and phenolic compounds from plantains, was effectively controlled by chelating agents such as EDTA and citric acid.