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.

OPTMIZATION OF EXTRUSION PROCESS OF RICE FLOUR ENRICHED WITH PISTACHIO NUT FLOUR

SEVERINI, CARLA;DE PILLI, TERESA;DEROSSI, ANTONIO
2016-01-01

Abstract

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.
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11369/343947
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