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EFFECT of EXTRUSION VARIABLES ON the PHYSICAL CHARACTERISTICS of RED BEAN ( PHASEOLIS VULGARIS ) FLOUR EXTRUDATES
Author(s) -
AVIN DANIELLE,
KIM CHINHONG,
MAGA JOSEPH A.
Publication year - 1992
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1992.tb00213.x
Subject(s) - plastics extrusion , die swell , extrusion , absorption of water , expansion ratio , moisture , materials science , composite material , yield (engineering) , breaking strength , torque , chemistry , thermodynamics , physics
Red bean flours containing either low or high moisture were extruded at dough temperatures of either 90, 110, or 124C at screw speeds of either 80, 120, or 160 rpm in a Brabender Model PL‐V500 single screw laboratory extruder. Resulting extruder torque and extrudate yield, expansion, density, breaking strength, and water absorption and solubility indices were measured. Moisture significantly (P < 0.01) influenced torque, expansion, while temperature significantly influenced torque, expansion, breaking strength and water absorption index. Screw rpm only influenced yield.