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Studies on the development of texturized vegetable products by the extrusion process.
Author(s) -
PHAM C. B.,
DEL ROSARIO R. R.
Publication year - 1986
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 - 10.1111/j.1365-2621.1986.tb00395.x
Subject(s) - extrusion , water content , moisture , food science , chemistry , process (computing) , extrusion cooking , thermoplastic , materials science , composite material , organic chemistry , geotechnical engineering , computer science , engineering , operating system
Thiamin retention in extruded cowpea, mungbean, defatted soybean and air classified mungbean products was studied by a least squares regression equation using process temperature, screw speed, buffer pH and moisture content as the major independent variables. The increase in process temperature, pH and screw speed variables effected the decrease of thiamin retention values, while the increase in moisture content increased retention. The heat generation due to increase of stress force caused by increased screw speed presumably resulted in the thiamin retention values which were lower than expected. The carbohydrate and protein of the feed material flours pro‐tected the thiamin during the thermoplastic extrusion process.