Premium
Effect of Ingredients on Physical/Structural Properties of Extrudates
Author(s) -
MOORE D.,
SANEI A.,
HECKE E.,
BOUVIER J.M.
Publication year - 1990
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.1365-2621.1990.tb03942.x
Subject(s) - extrusion , die swell , ingredient , bran , plastics extrusion , extrusion cooking , chemistry , materials science , food science , bulk density , raw material , composite material , organic chemistry , environmental science , soil science , soil water
The influence of three ingredients (bran, sucrose, magnesium carbonate) commonly used in extrusion‐cooking of wheat flour‐type formulations was studied. Extrusion‐cooking was carried out in a twin‐screw corotating extruder. The effects of the ingredients were analyzed by determining extrusion parameters, physical properties (apparent density, modulus of deformability and breaking stress) and structural properties (computerized image analysis of the transverse cut of extrudate). An increase in apparent density occurred when concentration of any ingredient increased. Cell number per pixel area increased greatly while average cell size decreased as bran concentration increased from 0 to 16%. Average cell size increased as magnesium carbonate increased from 0 to 0.4%, but cell size decreased above 0.4%.