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Oil Absorption Characteristics of a Multigrain Extrudate During Frying: Effect of Extrusion Temperature and Screw Speed
Author(s) -
Osman M. G.,
Sahai D.,
Jackson D. S.
Publication year - 2000
Publication title -
cereal chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.558
H-Index - 100
eISSN - 1943-3638
pISSN - 0009-0352
DOI - 10.1094/cchem.2000.77.2.101
Subject(s) - die swell , plastics extrusion , extrusion , absorption of water , extrusion cooking , chemistry , absorption (acoustics) , response surface methodology , composite material , materials science , chromatography
The oil absorption characteristics of a multigrain extruded and fried snack product were studied as a function of extruder screw speed and cooking temperature using a central composite response surface methodology (RSM). The extruded product was produced using a corotating twin screw extruder, dehydrated to a uniform moisture content, and subsequently deep‐fat‐fried at 192 ± 1°C for 10–40 sec to complete expansion. Significant RSM models were developed for oil absorption and extrudate water absorption index (WAI). According to the lowest oil model, absorption (19.9%) was obtained with an extruder screw speed of 218.6 rpm and a cooking temperature of 117.8°C. WAI reached a maximum at a screw speed of 221.9 rpm and a cooking temperature of 109°C. Oil absorption characteristics and extrudate WAI were significantly correlated ( r = ‐0.84, P = 0.0002). The data suggest that extrusion conditions can be optimized to influence the physicochemical structures in the extrudate matrix so that oil absorption can be minimized.