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Pasting characteristics of an extruded blend of potato and wheat flours.

Suvendu, Bhattacharya and Sudha, M. L. and Rahim, A. (1999) Pasting characteristics of an extruded blend of potato and wheat flours. Journal of Food Engineering, 40 (1/2). 107-111, 23 ref..

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Abstract

Rapid visco analyser (RVA) profiles were determined for a 1:1 potato meal and wheat flour blend at different initial moisture contents (16-20%) processed in a twin screw extruder at different screw speeds (200-400 rpm) in order to investigate effects of these extrusion variables on pasting behaviour of the blend. Initial peak viscosity, cold paste viscosity and breakdown viscosity were determined with the RVA. Results demonstrated that both variables had an effect on pasting characteristics of the extruded product but the effects were greatest with moisture content; increases in moisture content increased initial peak, cold paste and breakdown viscosities. High initial moisture content combined with low screw speeds (200-300 rpm) markedly changed the pasting characteristics of the blend; it is suggested that max. gelatinization of starch in the flour occurs under these conditions. Net specific mechanical energy input was negatively correlated (P <less than or equal to> 0.05) to the RVA parameters.

Item Type: Article
Uncontrolled Keywords: EXTRUSION-; FLOURS-; FLOURS-CEREAL; FUNCTIONAL-PROPERTIES; MOISTURE-CONTENT; VISCOSITY-; WHEAT-; PASTING-PROPERTIES; POTATO-MEAL; WHEAT-FLOUR
Subjects: 600 Technology > 08 Food technology > 23 Vegetables > 02 Potato
600 Technology > 08 Food technology > 21 Cereals > 04 Wheat
600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions: Flour Milling Bakery and Confectionary Technology
Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 05 Aug 2008 07:23
Last Modified: 06 Jul 2015 07:23
URI: http://ir.cftri.com/id/eprint/7740

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