NDLI: Effect of extrusion process variables on physical and chemical properties of extruded oat products

Content Provider	Springer Nature Link
Author	Gutkoski, L.C. El Dash, A.A.
Copyright Year	1999
Abstract	The purpose of this research was tostudy the effects of initial moisture levels andextrusion temperatures on bulk density, waterabsorption and water solubility indexes, viscosity,and color of extruded oat products. The dehulledgrains were ground in a Brabender Quadrumat Seniormill and the coarse fraction, with higher amounts ofcrude protein, lipids, and dietary fiber content, wereconditioned to moisture levels of 15.5–25.5% andextruded in a Brabender single-screw laboratoryextruder. The water absorption index of extrudateswere relatively low (4.16–6.35 g gel/g sample) butincreased as the initial moisture of the raw materialas well as the extrusion temperature was elevated.The water solubility index was inversely proportionalto the extrusion temperature. Initial viscosity of thepaste increased with the increase of raw materialmoisture and extrusion temperature, while the maximumviscosity (at a constant temperature) diminished withthe increase of temperature. Products with lowervalues of L* (luminosity) and greater values ofa* (red) and b* (yellow) were obtained athigh moisture rates and at a 120 $^{°}$C extrusiontemperature.
Starting Page	315
Ending Page	325
Page Count	11
File Format	PDF
ISSN	09219668
Journal	Plant Foods for Human Nutrition
Volume Number	54
Issue Number	4
e-ISSN	15739104
Language	English
Publisher	Kluwer Academic Publishers
Publisher Date	1999-01-01
Publisher Place	Dordrecht
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Chemistry/Food Science Nutrition Ecology Plant Physiology
Content Type	Text
Resource Type	Article
Subject	Chemistry Food Science

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