Optimization of processing parameters on the proximate properties of maize and soybean extrudates

Autor:	Ayobami Adekunle, Adefemiwa, Olusegun Awonorin, Samuel, Philip Sobukola, Olajide, Usman Dairo, Olawale, Olaosebikan Ogunleye, Oladipupo
Jazyk:	angličtina
Rok vydání:	2021
Předmět:	maize soybean extrudates barrel temperature Screw speed die diameter
Zdroj:	Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam Volume 16 Issue 1-2
ISSN:	1847-7461 1847-3423
Popis:	Maize (TZSR-W-1 NARZO-20) and soybean (TGX1448) flours were used for the development of extruded products. The flour formulations were maize (46-52%), soybean (21-32%), and moisture content (16-26%). Central Composite Design (CCD) in Response Surface Methodology consisting five factors (maize to soybean-water weight ratio -X1, soybean to water weight ratio -X2, barrel temperature (120, 160 and 200oC) -X3, die diameter (6, 8 and 10mm) -X4 and screw speed (120, 160 and 200rpm) -X5 at three levels was used to determine the optimum process condition for the proximate properties of the extruded products. The process parameters significantly influenced the dependent variables at p
Databáze:	OpenAIRE
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