Influence of extruder screws speed and process temperature on the extrudate shape changes of the maize-spelt blends

Żelaziński, Tomasz; Ekielski, Adam; Siwek, Adam; Słoma, Jacek

doi:10.1051/bioconf/20181002036

Cited by 2 publications

(2 citation statements)

References 17 publications

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“…The extrudates obtained at 300-350 rpm screw speed had the best properties. Tomasz, Adam, Adam, and Jacek (2018) also reported that 300-350 rpm screw speed would produce an acceptable snack product from maize-spelt.…”

Section: Preliminary Studiesmentioning

confidence: 99%

Optimization of processing variables for the development of virgin coconut oil cake based extruded snacks

Beegum

Manikantan

Sharma

et al. 2019

J Food Process Engineering

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Virgin coconut oil (VCO) is a value added export‐oriented coconut product. One of the major by‐products of VCO called as VCO cake is a rich source of protein (15%) which is presently underutilized. The effect of important variables including percent of VCO cake (20–30%), screw speed (300–350 rpm) and feed moisture (14–18%) on physical, pasting, functional, textural, and sensory attributes of VCO cake based extruded snacks were estimated using Box and Behnken Design. The responses studied were expansion ratio, bulk density, peak viscosity, hardness, water solubility index, water absorption index and overall acceptability of sensory attributes. The optimized conditions obtained for the extrudates were 28.7% VCO cake, 14% feed moisture, and 300 rpm screw speed with the maximum desirability of 0.88. The percentage of protein, carbohydrate, crude fiber, and ash in the optimized sample were 11.14, 74.19, 1.58, and 2.3%, respectively. The promising results suggest that addition of VCO cake has improved the protein content of the extrudates with high consumer acceptability. Practical application Virgin coconut oil (VCO) is a leading value‐added product of coconut. Among the different production methods of VCO, hot processed VCO has more functional compounds such as polyphenols, antioxidants, and phytosterols. Hence, it is mainly used to consume orally. Indian Council of Agricultural Research (ICAR)‐Central Plantation Crops Research Institute, Kasaragod, India, has been transferred the VCO production technology to about 30 entrepreneurs from the last 5 years. The mean recovery of VCO cake during hot process VCO production is estimated at 6.3–8.8% of fresh kernel weight (i.e., 1 kg kernel give 63–88 g VCO cake) of the WCT coconut variety. VCO cake is a rich source of protein. By selling this by‐product in the form of extrudates would definitely give more income to the entrepreneurs apart from residue management. The results indicated that 28.7% VCO cake in the extruded formulation gave a nutritious product with a calorific value of 388 imparted with the natural sweetness of VCO cake.

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Section: Preliminary Studiesmentioning

confidence: 99%

Optimization of processing variables for the development of virgin coconut oil cake based extruded snacks

Beegum

Manikantan

Sharma

et al. 2019

J Food Process Engineering

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“…Selain itu, penurunan PD dan BD akibat peningkatan suhu juga dapat disebabkan karena pada suhu tinggi terjadi peningkatan superheating dari air yang mendukung pertumbuhan gelembung-gelembung udara dan meningkatkan volume ekstrudat (Singha et al, 2018). Tomasz et al, (2018) menyampaikan bahwa ukuran partikel bahan dan kecepatan screw ekstruder juga dapat mempengaruhi densitas ekstrudat. oleh rasio kacang merah, suhu ekstruder, maupun interaksi antar keduanya secara signifikan (p>0,05).…”

Section: Densitas Partikel (Pd) Dan Densitas Curah (Bd)unclassified

Pengaruh Penambahan Tepung Kacang Merah pada Grit Jagung dan Suhu Barrel Terhadap Sifat Fisik Ekstrudat

Karyadi,

Samodra,

Rahmawati

et al. 2024

JRPB

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Jagung banyak diolah menjadi bahan utama pembuatan makanan ringan namun memiliki kandungan protein yang rendah. Oleh karena itu, perlu dilakukan penambahan protein berupa kacang-kacangan terutama kacang merah. Karakteristik fisik ekstrudat dari proses ekstrusi dapat ditentukan oleh faktor komposisi bahan dan suhu ekstruder. Penelitian ini bertujuan untuk mengetahui pengaruh perlakuan rasio komposisi bahan dan suhu ekstruder terhadap sifat fisik ekstrudat berbahan dasar grit jagung dan tepung kacang merah. Terdapat tiga level penambahan kacang merah, yaitu 10%, 20%, dan 30% dengan variasi temperatur 120°C, 130°C, dan 140°C. Parameter kualitas fisik yang diukur berupa kadar air, rasio ekspansi, densitas curah, densitas partikel, water absorption index (WAI), water solubility index (WSI), dan kekerasan. Ekstrudat yang dihasilkan sesuai dengan SNI dengan kadar air < 4%. Peningkatan suhu ekstruder berpengaruh terhadap peningkatan rasio ekspansi dan penurunan kadar air, densitas curah, densitas partikel, WAI, WSI, dan kekerasan. Penambahan tepung kacang merah menyebabkan peningkatan kadar air, densitas curah, densitas partikel, kekerasan, dan WSI serta penurunan rasio ekspansi dan WAI.

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Influence of extruder screws speed and process temperature on the extrudate shape changes of the maize-spelt blends

Cited by 2 publications

References 17 publications

Optimization of processing variables for the development of virgin coconut oil cake based extruded snacks

Optimization of processing variables for the development of virgin coconut oil cake based extruded snacks

Pengaruh Penambahan Tepung Kacang Merah pada Grit Jagung dan Suhu Barrel Terhadap Sifat Fisik Ekstrudat

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