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Effects of feed moisture and extruder screw speed and temperature on physical characteristics and antioxidant activity of extruded proso millet (Panicum miliaceum) flour

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Summary: The objective of this work was to determine the impact of extrusion variables [moisture (17–25%), screw speed (170–250 r.p.m.) and temperature (90–150 °C)] on the physical properties and antioxidant activity of proso millet extrudates. Extrusion variables were adjusted using an inscribed central composite rotatable design. Response variables were bulk density (BD), radial expansion ratio, water absorption index, water solubility index, hardness, colour (L*, a*, b*) and antioxidant activity. Moisture and screw speed were the most influential variables affecting millet extrusion: their linear, quadratic and interaction terms accounted for more than 50% of the variability in all responses except for b*. Expansion was greatest at severe conditions of low moisture and high screw speed. These conditions were also consistent with the highest antioxidant activity. This study demonstrated that high expansion and antioxidant activity can be obtained by extruding proso millet under low moisture and high screw speed conditions

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Ketersediaan

Tidak ada salinan data

Informasi Detail

Judul Seri

Food Science and Technology

No. Panggil

-

Penerbit

: International Journal of Food Science and Technology., 2016

Deskripsi Fisik

International Journal of Food Science and Technology 2016, 51, 114–122

Bahasa

English

ISBN/ISSN

doi:10.1111/ijfs.129

Klasifikasi

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Tipe Isi

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Tipe Media

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Tipe Pembawa

-

Edisi

2016, 51,

Subjek

ILMU PANGAN DAN GIZI

Info Detail Spesifik

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Pernyataan Tanggungjawab

deliza

Versi lain/terkait

Lampiran Berkas

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