Physical properties of puffed yellow pea snacks produced by nitrogen gas assisted extrusion cooking
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Dosyalar
Tarih
2018
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Elsevier Science Bv
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Extrusion is an effective means of aerating foods, thereby converting dense, hard materials into lighter and more appealing forms. In this study, physical properties of yellow pea puffed snacks were manipulated using nitrogen assisted extrusion cooking. Extrudates were prepared at three feed moisture contents [low (0.14 g water/g feed material), medium (0.16 g water/g feed), high (0.18 g water/g feed)]. Nitrogen gas was injected into the extruder barrel (150 degrees C at the die) at five different pressures (100-500 kPa), making this study the first to employ nitrogen as a physical blowing agent during extrusion cooking. High correlations were found between extrudate expansion and hardness (r = -0.899), between bulk density and crunchiness (r = -0.874), and between nitrogen gas injection pressure and crispiness (r = 0.822). While extrudate expansion was feed moisture content and nitrogen pressure dependent; microstructure, texture and color were not substantially influenced by feed moisture content. These results show the potential of physical blowing agent assisted extrusion for improved extrudate physical, textural and microstructural properties.
Açıklama
Anahtar Kelimeler
Extrusion cooking, Physical blowing agent, Color, Texture, Microstructure
Kaynak
Lwt-Food Science and Technology
WoS Q Değeri
Q1
Scopus Q Değeri
Q1
Cilt
93
