[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

Changes in CIELab colour parameters due to extrusion of rice-greengram blend: a response surface approach.

Suvendu, Bhattacharya and Sivakumar, V and Devopriyo, Chakraborty (1997) Changes in CIELab colour parameters due to extrusion of rice-greengram blend: a response surface approach. Journal of Food Engineering, 32 (2). 125-131, 10 ref..

[img] PDF
Journal_of_Food_Engineering_32_(_l997)_125-I31.pdf
Restricted to Registered users only

Download (460kB)

Abstract

Effects of barrel temp. and screw speed on CIELab colour measurements during extrusion cooking of a 1:1 blend of rice and green gram (mung beans) at a moisture content of 18% were investigated. There was a second degree polynomial relationship (r <greater than or equal to> 0.876, P <less than or equal to> 0.01) between the colour parameters and the extrusion variables. Extrusion cooking had the greatest effect on lightness (L*) and yellowness (b*) values, and these changes were most closely related to barrel temp. Low a* values in both the raw blend and extruded samples indicated the low redness in the samples. It is suggested that by using low barrel temp. (100-140C) and moderate screw speeds (250 rpm), a rice-green gram extrudate with high L* but low b* values can be obtained.

Item Type: Article
Uncontrolled Keywords: COLOUR-; EXTRUSION-; MUNG-BEANS; RICE-; EXTRUSION-COOKING
Subjects: 600 Technology > 08 Food technology > 21 Cereals > 01 Rice
600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 05 Aug 2008 07:12
Last Modified: 28 Dec 2011 10:00
URI: http://ir.cftri.com/id/eprint/7796

Actions (login required)

View Item View Item