Response surface methodology deriving by superimposing individual contour plots, was used to investigate the optimum operating conditions for extrusion-cooking of rice flour enriched with pistachio nut flour. The highest barrel temperature (128 degrees C) produced a stiff extrudates (high values of breaking strength i.e. 100 N/mm(2) and bulk density i.e. 2.2 g/mL). However, graphical optimization studies showed that the optimal operating conditions involved values of 16-17% water feed content and 70-95 degrees C barrel temperature. This research points out the importance to study the biopolymer changes that occur during extrusion-cooking processing because of their huge effect on quality characteristics of extrudates.
|Titolo:||OPTMIZATION OF EXTRUSION PROCESS OF RICE FLOUR ENRICHED WITH PISTACHIO NUT FLOUR|
|Data di pubblicazione:||2016|
|Appare nelle tipologie:||1.1 Articolo in rivista|