Evaluation of Impact of some extrusion process variables on chemical, functional and sensory properties of complimentary food from blends of finger millet, soybean and carrot
| Autor: | Eneyew Tadese Melaku, Boru Asefa |
|---|---|
| Rok vydání: | 2017 |
| Předmět: |
0301 basic medicine
Marketing Carrot juice Economics and Econometrics 030109 nutrition & dietetics Absorption of water biology Chemistry General Chemical Engineering Organoleptic Plastics extrusion Proximate biology.organism_classification 03 medical and health sciences Mouthfeel General Materials Science Extrusion Food science Aroma |
| Zdroj: | African Journal of Food Science. 11:302-309 |
| ISSN: | 1996-0794 |
| DOI: | 10.5897/ajfs2017.1608 |
| Popis: | Complimentary food is other food in addition to breast milk. The objective of this work was to evaluate the impact of extrusion cooking screw speed (300, 350 and 400 rpm) and barrel temperature (150, 160, and 170°C) variation on chemical, functional and sensory values of complimentary food made of finger millet in soy bean ratio of 80, 85 and 90% and carrot juice. The incorporation of carrot juice was realized through inbuilt piston type pump to the extruder barrel to maintain the dough moisture at 18% throughout the extrusion process. Proximate compositions were analysed following AOAC procedures. Crude protein was 12.295, 11.623 and 9.984%, oil was 4.927, 3.278 and 3.25%, and carbohydrate was 69.53, 72.14 and 72.98% for the blend ratios of 80, 85 and 90%, respectively, and they were significantly (P |
| Databáze: | OpenAIRE |
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