Effects of Extrusion Temperature and Feed Moisture Content on Peanut Flour Extrudates

CRSP:   |  Region:   |  Topic: ,   |  Database:

M.J. Hinds; R.D. Phillips

Type of Document:
Conference Proceeding or Document


American Peanut Research and Education Society

Date of Publication:

Place of Publication:
Not Available


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 l-kg batch) 0.30-0.34 g g-1 added water, 0.16-0.20g g-1 PDPF and/or F-PDPF, and extrusion temperatures of 125 to 150 degrees C, extrudates with a wide range of functional characteristics can be produced.

Additional Bibliographic Information

1999 APRES Proceedings, Vol. 31

Send us your questions or comments

Your Name (required)

Your Email (required)


Please enter this text: