Premium
Effects of Feed Composition, Feed Moisture, and Barrel Temperature on the Physical and Rheological Properties of Snack‐like Products Prepared from Cowpea and Sorghum Flours by Extrusion
Author(s) -
FALCONE RICHARD G.,
PHILLIPS R. DIXON
Publication year - 1988
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.1365-2621.1988.tb09300.x
Subject(s) - moisture , expansion ratio , extrusion , sorghum , food science , rheology , barrel (horology) , water content , extrusion cooking , materials science , composition (language) , composite material , chemistry , agronomy , biology , linguistics , geotechnical engineering , philosophy , engineering
Decorticated meals made from grain sorghum and cowpeas and 33‐67% blends of the two were hydrated to 20.5, 23.0, and 25% moisture and extruded at 175°, 190°, and 205°C. Effects of composition, feed moisture, and barrel temperature on product temperature, residence time, expansion ratio, unit bulk density, product moisture, Warner‐Bratzler shear force, stress and energy and sensory hardness and brittleness were determined. Most properties could be described by a generalized second order model. Individual models differed widely; however, composition (or its interaction terms) was significant in most cases in which it was a variable. Considering all compositions, temperature was most often significant. Effect of moisture was more significant as the proportion of cowpea in the mixtures increased. Textural properties were compared to those of three commercial snack foods. Experimental extrudates were somewhat tougher than commercial snacks although not drastically different from them.