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Effect of Extrusion Variables on Cassava Extrudates
Author(s) -
BADRIE N.,
MELLOWES W. A.
Publication year - 1991
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.1365-2621.1991.tb04766.x
Subject(s) - die swell , extrusion , moisture , absorption of water , expansion ratio , solubility , materials science , water content , bulk density , composite material , chemistry , soil science , environmental science , geotechnical engineering , organic chemistry , engineering , soil water
ABSTRACT Cassava flour was extruded by varying parameters of feed moisture; temperature; screw speed and feed rate. We investigated significance of each variable and interactions between variables on each extrudate characteristic. Optimum expansion (2.82) was at 11% feed moisture 120–125 °C; screw speed, 520rpm; feed rate, 250g/min. Effect of feed moisture was most significant on expansion, bulk density and extrudate moisture. Increasing temperature, increased expansion and water solubility, but decreased bulk density, extrudate moisture and water absorption. Screw speed most influenced water absorption and solubility. Extrudate moisture correlated negatively (P<0.01) with extrudate expansion. Water solubility index of extrudate negatively correlated (P<0.05) with extrudate moisture and water absorption index but correlated positively (p<0.05) with expansion.