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EXTRUSION PROCESSING OF TRITICALE
Author(s) -
LORENZ K.,
WELSH J.,
NORMANN R.,
BEETNER G.,
FREY A.
Publication year - 1974
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1974.tb02951.x
Subject(s) - triticale , plastics extrusion , extrusion , nozzle , moisture , barrel (horology) , flavor , water content , expansion ratio , materials science , composite material , texture (cosmology) , food science , chemistry , agronomy , mechanical engineering , biology , engineering , computer science , geotechnical engineering , image (mathematics) , artificial intelligence
Whole triticale kernels were extruded using a Brabender Plasti‐corder extruder with 3/4‐in. rifled barrel and 1:1 flight depth ratio screw. Samples were extruded at initial moisture contents of 15% and 20% using barrel temperatures of 350 °F, 400 °F and 450 °F through nozzle openings of 1/8 in. and 1/16 in. The products were measured for pH, final moisture content, color, trypsin hydrolysis, torque during extrusion, and texture and flavor as evaluated by a taste panel. From the results it was concluded that an acceptable product could be produced at 20% initial moisture using either the small nozzle and operating at 350 °F or the larger nozzle and operating at 400 °F.