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Effect of extrusion conditions and storage temperature on texture, colour and acidity of butter
Author(s) -
Kashaninejad Morteza,
Razavi Seyed M A,
Mazaheri Tehrani Mostafa,
Kashaninejad Mahdi
Publication year - 2017
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12273
Subject(s) - softening , plastics extrusion , texture (cosmology) , extrusion , shear rate , chemistry , materials science , food science , composite material , viscosity , image (mathematics) , artificial intelligence , computer science
The effect of extruder shear rate (500, 750, 1125, 1500 and 1750/s), feed temperature (5, 7, 10, 13 and 15 °C) and storage temperature (5, 7, 10, 13 and 15 °C) on the acid value, colour (L*, a* and b*values) and texture (hardness and adhesiveness) of organic butter was examined. The optimised conditions in terms of extruder shear rate, feed temperature and storage temperature were 1345/s, 13 °C and 7 °C, respectively. At the optimised conditions; the predicted responses were determined as hardness 42.5 g/cm, work softening 67.2%, adhesiveness 42.5 gf/cm, acid value 3.4 mg KOH /kg and L* value 99.57.
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