Publication
Modelling the effects of peanut flour, feed moisture Content and extrusion temperature on the physiochemical properties of an extruded snack product
Details
Author(s):
W. Prinyawiwatkul; AVA Resuureccon; LR Beuchat; RD Phillips
Type of Document:
Scholarly Article
Publisher/Journal:
Lebensmittel Wissenchaft und Technologie
Date of Publication:
n.d.
Place of Publication:
Not Available
Description
Abstract: A mixture experimental design was used to evaluate the combined effects of non-fermented (PDPF) and fermented (F-PDPF) peanut flours, added feed moisture Content, and extrusion temperature on physical properties of extruded cornstarch-peanut flour-based snacks. Moisture Content, expansion ratio, bulk density, modified Kramer compression-shear force and colour of extrudates were significantly affected by the amount of PDPF and F-PDPF in the formulation. Oil absorption by extrudates was only influenced by the type of peanut flour. Within the range of (per 1-kg batch) 0.30
