TEXTURE ANALYSIS OF EXTRUDED APPLE POMACE - WHEAT SEMOLINA BLENDS
Abstract
Apple pomace - wheat semolina blends were extruded in a laboratory single screw extruder (Brabender 20 DN, Germany). Effects apple pomace content, moisture content, screw speed, and temperature of final cooking zone on texture of extrudates were studied applying response surface methodology. The texture characteristics of the extrudates were measured using a TA.XT Plus Texture Analyser, Stable Micro Systems.
Key words: extrusion, apple pomace, texture analysis
Full Text:
PDFReferences
Lambrev At. (1994). Osnovi na inzhenerniya eksperiment pri izsledvane na mashini i aparati za hranitelno-vkusovata promishlenost, Plovdiv, s. 214.
Penov N., T. Petrova (2014). Ekstruziya – tehnologiya za proizvodstvo na hranitelni produkti, ISBN 978-954-24-0255-8, Akademichno izdatelstvo na UHT - Plovdiv, s. 247.
Simitchiev A. (2013). Izsledvane na izbrani protsesni promenlivi pri ekstrudirane na tsarevichni i pshenichni koekstrudati, Disertatsiya, UHT – Plovdiv.
Altan A., K. McCarthy, M. Maskan (2008). Twin-Screw Extrusion of Barley-Grape Pomace Blends: Extrudate Characteristics and Determination of Optimum Processing Conditions, Journal of Food Engineering, 89, p. 24-32.
Barrett A., M. Peleg (1992). Extrudate Cell Structure-Texture Relationships, Journal of Food Science, 57 (5), p. 1253-1257.
Bouvier J., R. Bonneville, A. Goullieux (1997). Instrumental Methods for the Measurement of Extrudate Crispness. Agro-Food Industry Hi-Tech, 8, p. 16-19.
Carvalho C., C. Takeiti, C. Onwulata, L. Pordesimo (2010). Relative Effect of Particle Size on the Physical Properties of Corn Meal Extrudates: Effect of Particle Size on the Extrusion of Corn Meal. Journal of Food Engineering, 98, p. 103-109.
Carvalho C., J. Mitchell (2000). Effect of sugar on the extrusion of maize grits and wheat flour. International Journal of Food Science and Technology, 35 (6), p. 569-576.
Chakraborty S., D. Singh, B. Kumbhar, S. Chakraborty (2011). Millet - Legume Blended Extrudates Characteristics and Process Optimization using RSM. Food and Bioproducts Processing, 89 (4), p. 492-499.
Charunuch C., P. Tangkanakul, S. Rungchang, V. Sonted (2008). Application of Mulberry (Morus alba L.) for Supplementing Antioxidant Activity in Extruded Thai Rice Snack. Kasetsart Journal : Natural Science, 42 (1), p. 79-87.
Dehghan-Shoar Z., A. Hardacre, C. Brennan (2010). The Physico - Chemical Characteristics of Extruded Snacks Enriched with Tomato Lycopene. Food Chemistry, 123, p. 1117-1122.
Desrumaux A., J. Bouvier, J. Burri (1999). Effect of Free Fatty Acids Addition on Corn Grits Extrusion Cooking. Cereal Chemistry, 76, p. 699-704.
Ding Q., P. Ainsworth, A. Plunkett, G. Tucker, H. Marson (2006). The Effect of Extrusion Conditions on the Functional and Physical Properties of Wheat - Based Expanded Snacks, Journal of Food Engineering, 73, p. 142-148.
Ding Q., P. Ainsworth, G. Tucker, H. Marson (2005). The Effect of Extrusion Conditions on the Physicochemical Properties and Sensory Characteristics of Rice - Based Expanded Snacks. Journal of Food Engineering, 66 (3), p. 283-289.
Ibanoglu S., P. Ainsworth, E. Özer, A. Plunkett (2006). Physical and Sensory Evaluation of a Nutritionally Balanced Gluten - Free Extruded Snack. Journal of Food Engineering, 75, p. 469-472.
Meng X., D. Threinen, M. Hansen, D. Driedger (2010). Effects of Extrusion Conditions on System Parameters and Physical Properties of a Chickpea Flour - Based Snack. Food Research International, 43, p. 650-658.
Robin F., J. Engmann, N. Pineau, H. Chanvrier, N. Bovet, G. Della Valle (2010). Extrusion, structure and mechanical properties of complex starchy foams. Journal of Food Engineering, 98 (1), p. 19-27.
Rueda J., Y. Kil-Chang, F. Martínez-Bustos (2004). Functional Characteristics of Texturized Defatted Soy Flour. Agrociencia, 38 (1), p. 63-73.
Szczesniak A. (2002). Texture is a Sensory Property. Food Quality and Preference, 13, p. 215-225.
Van Hecke E., K. Allaf, J. Bouvier (1998). Texture and Structure of Crispy - Puffed Food Products. Part II: Mechanical Properties in Puncture. Journal of Texture Studies, 29, p. 617-632.
Refbacks
- There are currently no refbacks.
New knowledge Journal of science is financed by the National Science Fund of the Republic of Bulgaria - contract № КП-06-НП1/5 of 17.12.2019 in the competition of Bulgarian scientific periodicals – 2019
New knowledge Journal of science is financed by the National Science Fund of the Republic of Bulgaria – contract № ДНП 05/52 от 22.12.2016 in the competition of Bulgarian scientific periodicals – 2016
The contents of this publication do not necessarily reflect the position or opinion of the National Science Fund of the Republic of Bulgaria. The opinions expressed are those of the author(s) only and should not be considered as representative of the National Science Fund’s official position.
National Science Fund of Bulgaria
