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EXTRUSION COOKING OF CORN MEAL WITH SODIUM BICARBONATE AND SODIUM ALUMINUM PHOSPHATE 1
Author(s) -
PARSONS M. H.,
HSIEH F.,
HUFF H. E.
Publication year - 1996
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.1745-4549.1996.tb00744.x
Subject(s) - sodium bicarbonate , chemistry , sodium , volume (thermodynamics) , extrusion , lightness , phosphate , corn meal , food science , materials science , metallurgy , biochemistry , organic chemistry , physics , quantum mechanics , optics
Sodium bicarbonate and sodium aluminum phosphate (0–0.45%) were mixed with corn meal and extruded in a twin‐screw extruder at screw speeds of 200–400 rpm and initial moisture contents of 19.5–21.5% (wb). Increasing NaHCO 3 and NaAl 3 H 14 (PO 4 ) 8 level increased product specific length and volume and decreased apparent bulk density and the expansion ratio. Increasing screw speed showed similar trends. An increase in initial moisture content decreased product specific length, specific volume and the expansion ratio and increased the bulk density. Product yellowness and lightness increased when the NaHCO 3 and NaAl 3 H 14 (PO 4 ) 8 content was increased. Product cell size decreased and cell number increased when the NaHCO 3 and NaAl 3 H 14 (PO 4 ) 8 level or screw speed was increased. Chemical analysis showed the amount of bicarbonate remaining in the finished product depended on the NaHCO 3 and NaAl 3 H 14 (PO 4 ) 8 content. Product shear strength was not affected by the 3 and NaAl 3 H 14 (PO 4 ) 8 level.