Effect of Extrusion Variables on the Extrudate Properties of Wheatplantain Noodle

Sobowale, Sunday Samuel; Adefunke, Bamgbose; As, Adeboye

doi:10.4172/2157-7110.1000547

Cited by 4 publications

(1 citation statement)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…However, this has been hindered by the inability to keep fresh fish for a longer time due to spoilage. This resulted in higher reported consumption of smoked and fried fish with a relatively longer shelf life 2,3 .…”

Section: Introductionmentioning

confidence: 99%

Effect of Temperature and Time of Frying on Polycyclic Aromatic Hydrocarbons of Fried Catfish

Basil¹,

Ola²,

Ade³

2022

Asian J. of Applied Sciences

View full text Add to dashboard Cite

Background and Objective: Fried fish may be contaminated with carcinogenic Polycyclic Aromatic Hydrocarbons (PAHs) during the frying process. This research aimed to determine the effect of frying at various temperatures and time intervals on the concentration of PAHs generated in fried catfish. Materials and Methods: Samples were gutted, washed and fried in hot vegetable oil at 160, 170, 180, 190, 200, 210, 220 and 230EC for 6,9,12,15 and 18 min at each temperature to determine the PAHs and free fatty acid (FFA). The PAHs content was extracted using an ultrasonicator and analyzed with gas chromatography coupled with a flame ionization detector. Results: The results showed that fish samples processed at 200EC for 15 min recorded the highest concentration of total PAHs 564.17 mg kgG 1 followed by samples processed at 200EC for 6 min with total PAHs content of 304.79 mg kgG 1 . The lowest total PAHs concentration was generated at 210EC for 9 and 12 min with concentrations of 18.16 and 23.57 mg kgG 1 , respectively. From the results of FFA obtained, FFA was highest at a temperature of 220EC, 15 min with the concentration of 25027.56 mg kgG 1 followed by the concentration generated at 210EC, 18 min. The lowest concentration of FFA was obtained at 190EC, 6 min with the concentration of 116.05 mg kgG 1 followed by the concentration generated at 200EC 15 min which is 135.28 mg kgG 1 . Conclusion: The proximate analysis results showed that there is an increase in the protein, fat and ash content as the temperature increases.

show abstract

Section: Introductionmentioning

confidence: 99%

Effect of Temperature and Time of Frying on Polycyclic Aromatic Hydrocarbons of Fried Catfish

Basil¹,

Ola²,

Ade³

2022

Asian J. of Applied Sciences

View full text Add to dashboard Cite

show abstract

Optimasi Proses Ekstrusi Texturized Vegetable Protein di PT XYZ

2022

View full text Add to dashboard Cite

Texturized vegetable protein (TVP) is one of the meat analogue products made by modifying the structure of vegetable protein come to be meat-like texture. Several advantages could be obtained by consuming meat analogue. It could reduce the risk of disease and could be consumed by someone who could not consume meat, either because of health problems or beliefs meat consumption will increase continually inline with increasing population, economic level, and public awareness to nutrition. The TVP using was increased as a protein source alternative. The TVP demand of PT. XYZ increase continued to, but the number of production machines was limited. The companies need to optimize their available machines to meet their demand. This research aimed to optimize the production capacity of TVP. Defatted soy flour was used as the source of protein. Several parameter used in this research were flour flow capacity, water flow capacity, screw rotation speed, and extruder temperature. The response parameters used were water absorption, water content, color, bulk density, and grain shape. The data was collected by 21 runs that is repeated twice for each run. The optimization process was carried out using Design Expert 10 (DX-10) through Response Surface Method (RSM). The optimum of process conditions combination of the TVP extrusion were: flour flow capacity 225kg/hour; water flow capacity 35.54 Hz; extruder temperature 130.70°C; and the screw rotation speed 375.18 rpm. The verification result showed that the value of each response was within the Confident Interval (CI) range.

show abstract

Methods for the Modification and Evaluation of Cereal Proteins for the Substitution of Wheat Gluten in Dough Systems

Espinoza-Herrera

Serna‐Saldívar

Chuck‐Hernández

2021

Foods

View full text Add to dashboard Cite

The substitution of wheat gluten in the food industry is a relevant research area because the only known treatment for celiac disease is abstinence from this protein complex. The use of gluten-free cereals in dough systems has demonstrated that the viscoelastic properties of gluten cannot be achieved without the modification of the protein fraction. The quality of the final product is determined by the ability of the modification to form a matrix similar to that of gluten and to reach this, different methods have been proposed and tested. These procedures can be classified into four main types: chemical, enzymatic, physical, and genetic. This article provides a comprehensive review of the most recent research done in protein modification of cereal and pseudocereals for gluten substitution. The reported effects and methodologies for studying the changes made with each type of modification are described; also, some opportunity areas for future works regarding the study of the effect of protein modifications on gluten-free products are presented.

show abstract

Effect of Extrusion Variables on the Extrudate Properties of Wheatplantain Noodle

Cited by 4 publications

References 0 publications

Effect of Temperature and Time of Frying on Polycyclic Aromatic Hydrocarbons of Fried Catfish

Effect of Temperature and Time of Frying on Polycyclic Aromatic Hydrocarbons of Fried Catfish

Optimasi Proses Ekstrusi Texturized Vegetable Protein di PT XYZ

Methods for the Modification and Evaluation of Cereal Proteins for the Substitution of Wheat Gluten in Dough Systems

Contact Info

Product

Resources

About