ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Two half-products were prepared from tapioca starch/catfish fillet-belly flap mince (60:40) and tapioca starch/partially defatted peanut flour (PDPF) (60:40) by twin-screw extrusion. The process variables were temperature in the last two zones of the extruder (90,95,100°C) and screw speeds (100, 250, 400 rpm). Moisture content (40%, wet basis) and feed rate (27 g/min) were held constant. Simultaneously increasing temperature and screw speed resulted in increased expansion, and decreased bulk density and shear strength. Degree of starch gelatinization in half-products ranged from 87 to 95%. Optimum conditions predicted by response surface methodology were: for fish half-products 94–100°C and 220–400 rpm and for peanut half-products, 95–100°C and 230–400 rpm.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1999.tb15888.x
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