Development and Optimization of the Physical and Functional Properties of Extruded Products
Leticia Amoakoah Twum *
Biotechnology and Nuclear Agriculture Research Institute (BNARI), Ghana Atomic Energy Commission, P.O.Box LG80 Legon, Kwabenya, Accra, Ghana
Akash Pare
Indian Institute of Food Processing Technology, Thanjavur-613005, Tamil-Nadu, India.
*Author to whom correspondence should be addressed.
Abstract
Aim: To optimize extruded products made from flour blends and studying the effect of ingredients on physical and functional properties of the extrudates.
Study Design: Design Expert mixture model.
Place and Duration of Study: Indian Institute of Food Processing Technology, Thanjavur, Tamil-Nadu - India. Nov, 2016- May, 2017.
Methodology: Yellow corn, brown rice, soybean and pineapple pomace were mixed to obtain 20 runs using the Stat-Ease (Design-Expert 10, 2016, Minneapolis, MN, USA) statistical software and extruded at a constant extruder parameter.
Results: Statistical analyses of the results showed that, the ingredients used for the study had an effect on the physical and functional properties of the final extruded products. The brown rice, yellow corn and pineapple pomace had effect on most of the physical and functional parameters analyzed. The inclusion of soybean was seen to be significant in increasing the solubility of the final product
Conclusion: The study will help facilities the utilization of soybean in extrusion cooking and improve the uses of yellow corn, brown rice and pineapple pomace in the food industry.
Keywords: Extrusion cooking, soybean, yellow corn, brown rice pineapple pomace