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Effect of extrusion conditions on physical properties of buckwheat-maize blend extrudate

100%

Ekielski A., Majewski Z., Zelazinski T.

Polish Journal of Food and Nutrition Sciences

2007

tom 57

nr 2[A]

57-61

The effect of extrusion conditions on the physicochemical properties, such as: volumetric expansion (VEI), water absorption index (WAI), water solubility index (WSI), density, mechanical strength of buckwheat-maize extrudate was investigated. The following levels of variables were used: moisture content 12.15%, buckwheat content 15, 30, 45, 60 and 100%, barrel temperature (last section) 120oC. An increase in feed moisture content resulted in extrudate’s higher density, lower expansion, higher WAI, and lower WSI. The higher buckwheat content increased extrudate’s expansion, WSI and WAI, while decreased its mechanical strength.

A study on the twin screw extrusion-cooking of plant-meat pet food mixtures

61%

Sobota A., Zarzycki P., Sykut-Domanska E., Wirkijowska A., Rzedzicki Z., Pawlas A.

Acta Agrophysica

2018

tom 25

nr 4

A study was conducted on the possibility of application of “dry” extrusion-cooking technology for the processing of plant-meat mixtures. The effect of the concentration of the meat material (meat-bone pulp), leguminous material (faba bean), wheat grain meal and extrusion temperature on the process run, physicochemical properties and on the microstructure of the extrudates was investigated. It was demonstrated that extrusion-cooking with a twin-screw extruder permits the processing of blends with up to 30% meat-bone pulp content. Increase in the content of the meat material caused a decrease of specific density and water solubility index (WSI) of the extrudates. At the same time, a significant increase in the content of proteins, fat, and ash was observed. Extrusion temperature increase from 130 to 250°C caused an increase in the degree of expansion ratio and impact strength of the extrudates and a decrease in specific density of the products. At the same time, the microstructure of the products was changed from cohesive and compacted to more expanded and porous.

Ograniczanie wyników

1 Acta Agrophysica

1 Polish Journal of Food and Nutrition Sciences

1 Ekielski A.

1 Majewski Z.

1 Pawlas A.

1 Rzedzicki Z.

1 Sobota A.

1 Sykut-Domanska E.

1 Wirkijowska A.

1 Zarzycki P.

1 Zelazinski T.

1 2018

1 2007

Wyniki wyszukiwania

Effect of extrusion conditions on physical properties of buckwheat-maize blend extrudate

A study on the twin screw extrusion-cooking of plant-meat pet food mixtures