数字农科院2.0

Effect of some extrusion variables on fermented maize-soybean blend

文献类型： 外文期刊

作者： Ojokoh, Anthony O.;Wei Yimin;Eromosele, Ojokoh S.

作者机构：

关键词： Maize;Soybean;Fermentation;Temperature;Sugar;Extrusion

期刊名称： JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

ISSN：

年卷期：

页码：

收录情况： SCI

摘要： The effects of feed moisture, sugar and temperature on extrusion of fermented maize-soybean blend was investigated. Fermentation caused a reduction in sectional expansion index from 1.342 to 1.244, bulk density from 0.5005 to 0.5002 g/cm3 and water absorption index (WAI) from 5.9 to 5.2 but increased specific volume from 7.13 to 7.15 cm3/g and water solubility index (WSI) from 1.2 to 1.7. Increase in feed moisture (20-35 %) reduced sectional expansion index, specific volume, bulk density and water solubility index but increased the water absorption index. An increase in concentration of the sugar reduced extrudate sectional expansion index, specific volume and water absorption index but increased bulk density and water solubility index. Increasing the barrel temperature exhibited a predominant effect on the bulk density of the extruded products. Proximate composition of the samples revealed that the extrudate was high in protein content (between 19.2 and 23.0 %), low in fat and ash contents.

分类号： TS2

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