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Effect of Blending ratio and operating conditions: On the physicochemical and sensory properties of extruded product from Eragrostis tef (teff) and soybean - Couverture souple

Awol, Sadik Jemal

 
9783846526484: Effect of Blending ratio and operating conditions: On the physicochemical and sensory properties of extruded product from Eragrostis tef (teff) and soybean
Couverture souple
ISBN 10 : 3846526487 ISBN 13 : 9783846526484
Editeur : LAP LAMBERT Academic Publishing, 2011

Synopsis

Effect of blend ratio (soybean-teff proportion), feed moisture (9.5-12.5%) and barrel temperature (122-138°C) on physicochemical and sensory properties of an extruded product from brown teff [Eragrostis teff (Zucc.) Trotter] (DZ 01-99 variety) and full fat soybean (Glycine max) (AFGAT variety) were investigated. The extrusion experiment was conducted using a pilot scale co-rotating twin screw food extruder using Central Composite experimental Design (CCD). Second degree polynomial models for the responses as a function of the independent variables were generated. Soybean flour addition to teff flour resulted in increased protein, lipid and total ash content but reduced crude fiber and total carbohydrate content. Blend ratio showed a dominant effect on physicochemical and sensory properties of products. Increased soybean proportion resulted in increased bulk density, hardness, specific length, moisture content, WAI, WSI and WHC but reduced diametric expansion of extruded product. Increased feed moisture increased diametric expansion and specific length but reduced WSI of extrudates.

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Présentation de l'éditeur

Effect of blend ratio (soybean-teff proportion), feed moisture (9.5-12.5%) and barrel temperature (122-138°C) on physicochemical and sensory properties of an extruded product from brown teff [Eragrostis teff (Zucc.) Trotter] (DZ 01-99 variety) and full fat soybean (Glycine max) (AFGAT variety) were investigated. The extrusion experiment was conducted using a pilot scale co-rotating twin screw food extruder using Central Composite experimental Design (CCD). Second degree polynomial models for the responses as a function of the independent variables were generated. Soybean flour addition to teff flour resulted in increased protein, lipid and total ash content but reduced crude fiber and total carbohydrate content. Blend ratio showed a dominant effect on physicochemical and sensory properties of products. Increased soybean proportion resulted in increased bulk density, hardness, specific length, moisture content, WAI, WSI and WHC but reduced diametric expansion of extruded product. Increased feed moisture increased diametric expansion and specific length but reduced WSI of extrudates.

Biographie de l'auteur

I was born in Mugo. I have completed my elementary and high school education in Mugo, Silte zone, Southern Nations, Nationalities and Peoples Region, Ethiopia. I have learned both my BSc and MSc education in Haramaya University, Ethiopia.

Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.

Éditeur
LAP LAMBERT Academic Publishing
Date d'édition
2011
Langue
anglais
ISBN 10 
3846526487
ISBN 13 
9783846526484
Reliure
Broché
Nombre de pages
108
Coordonnées du fabricant
non disponible
Personne responsable
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