Effect of Extrusion Variables on the Extrudate Properties of WheatplantainNoodle

@article{Sobowale2016EffectOE,
  title={Effect of Extrusion Variables on the Extrudate Properties of WheatplantainNoodle},
  author={Sunday Samuel Sobowale and A. M. Bamgbose and Adedola S. Adeboye},
  journal={Journal of Food Processing and Technology},
  year={2016},
  volume={7},
  pages={1-5}
}
Matured green plantain (Musa paradisiaca) was processed into plantain flour and composted with wheat flour prior to extrusion. In this study, the effect of extrusion cooking variables [Barrel Temperature (BT, Feed Moisture Content (FMC) and Screw Speed (SS)] on the extrudate properties of whate-plantain noodles were investigated, while predictive models were also developed. Results obtained showed that changing the cooking variables significantly (p ≤ 0.05) affected all the extrudate properties… 

Figures and Tables from this paper

Process optimization of extrusion variables and its effect on properties of extruded cocoyam (Xanthosoma sagittifolium) noodles
TLDR
The optimal extrusion processing conditions for quality cocoyam noodles were FMC, SS, and BT of 47.5%, 700 rpm and 50°C, respectively, as cocoyams obtained at these conditions had comparable properties and were most preferred and accepted by the sensory panelists.
Production of extrudate pasta from optimal sorghum–peanut flour blend and influence of composite flours on some quality characteristics and sorption isotherms
Utilisation of composite flour projects the possibility of improving nutritional quality, and consequently, the awareness of quality stability may increase large-scale commercialisation of different
Optimization of Ingredients using Response Surface Methodology and Effects of Organic Acids on Phytochemicals and Antioxidant Activities in Extruded Purple Corn Noodle
Response surface methodology (RSM) was performed to optimize the extruded purple corn noodles (EPCNs) for maximizing total anthocyanin content (TAC), total phenolic content (TPC), 2,2´-azinobis
Development of a twin screw extruder
The aim of this study was to design, construct a multi-purpose twin screw extruder and evaluate its performance. All parts of the extruder were constructed using locally available materials and was
Optimasi Proses Ekstrusi Texturized Vegetable Protein di PT XYZ
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
Methods for the Modification and Evaluation of Cereal Proteins for the Substitution of Wheat Gluten in Dough Systems
TLDR
This article provides a comprehensive review of the most recent research done in protein modification of cereal and pseudocereals for gluten substitution and describes the effects and methodologies for studying the changes made with each type of modification.
Karakteristik Mi Berbasis Ubi Jalar dengan Substitusi Pati Sagu atau Pati Ubi Banggai
Sweet potato is a local food that can be used to support food diversification programs. It can be used as a raw material to produce a diverse type of food products, for example  noodles. The addition
Review on Natural Excipients in the Formulation of Oral Fast Dissolving Films
TLDR
The use of natural excipients such as polymers, plasticizers, flavoring agents, colorants and sweeteners for the formulation of oral fast dissolving films was more advantageous over syntheticexcipients.
An Overview on Design of Experiment in Product Formulation
The pharmaceutical product development process requires specific domain knowledge and expertise in specific area. Design of Experiment is a systematic approach to development that begins with
...
...

References

SHOWING 1-10 OF 21 REFERENCES
Effects of Ingredients and Extrusion Parameters on Aquafeeds Containing DDGS and Tapioca Starch
Isocaloric (3.05 kcal gG ) ingredient blends were factorially formulated using three levels each of 1 DDGS (20, 25 and 30% db), protein (30, 32.5 and 35% db) and feed moisture content (25, 35 and 45%
Effect of varieties on physicochemical and pasting characteristics of water yam flours and starches
Water yam ( Dioscorea alata ) flour and starch of ten varieties were processed using standard wet-milling procedure prior to the determination of their physico-chemical and pasting properties. The
QUALITY EVALUATION OF NOODLES PRODUCED FROM UNRIPE PLANTAIN FLOUR USING XANTHAN GUM
This study was conducted in Ogun State, Nigeria to evaluate the quality of noodles produced from unripe plantain flour using xanthan gum. About 25kg of unripe (green) plantain (Musa paradisiacal
EXTRUSION COOKING OF BLENDS OF SOY FLOUR AND SWEET POTATO FLOUR ON SPECIFIC MECHANICAL ENERGY (SME), EXTRUDATE TEMPERATURE AND TORQUE
Defatted soy flour and sweet potato flour containing 18% moisture were mixed in a pilot mixer, and extruded in an Almex-Bettenfeld single-screw extruder operated at varying rotational speed and die
Screw Configuration Effects on Macroscopic Characteristics of Extradates Produced by Twin‐screw Extrusion of Rice Flour
The effects of 29 screw configurations on rice flour extrudates were investigated. The moisture content, screw speed and feed flow rate during all extrusion experiments were 15%, 400 rpm, and 12
Effects of Extrusion-Cooking on the Nutrient and Anti-Nutrient Composition of Pigeon Pea and Unripe Plantain Blends
The effects of extrusion cooking on the nutrient and anti-nutrient composition of raw and extruded blends of pigeon pea and unripe plantain flours were evaluated. Pigeon pea seeds were cleaned and
EVALUATION OF SOME PHYSICAL–CHEMICAL PROPERTIES OF WHEAT, CASSAVA, MAIZE AND COWPEA FLOURS FOR BREAD MAKING
Both the physical and chemical characteristics of flours affect their quality and the subsequent products from them. The comparative evaluation of particle size, moisture content, bulk density,
Nucleation and Expansion During Extrusion and Microwave Heating of Cereal Foods.
  • C. Moraru, J. Kokini
  • Materials Science
    Comprehensive reviews in food science and food safety
  • 2003
TLDR
Nucleation and expansion theories are presented along with quantitative data that support them and the effect of processing conditions and properties of the biopolymeric matrix on nucleation and Expansion are discussed.
Chemical and nutritional changes in foods during extrusion.
Revue bibliographique sur les transformations physicochimiques provoquees par la cuisson-extrusion sur l'amidon, les lipides, les proteines, les elements mineraux, les fibres, les vitamines, les
...
...