EFFECT OF EXTRUSION VARIABLES ON THE PHYSICAL CHARACTERISTICS OF RED BEAN (PHASEOLIS-VULGARIS) FLOUR EXTRUDATES

被引：20

作者：

AVIN, D ^{[1
]}

KIM, CH ^{[1
]}

MAGA, JA ^{[1
]}

机构：

[1] STATE UNIV HAITI,DEPT BASIC SCI & FOOD TECHNOL FAMU,PORT AU PRINCE,HAITI

来源：

JOURNAL OF FOOD PROCESSING AND PRESERVATION | 1992年 / 16卷 / 05期

关键词：

D O I：

10.1111/j.1745-4549.1992.tb00213.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Red bean flours containing either low or high moisture were extruded at dough temperatures of either 90, 110, or 124C at screw speeds of either 80, 120, or 160 rpm in a Brabender Model PL-V500 single screw laboratory extruder. Resulting extruder torque and extrudate yield, expansion, density, breaking strength, and water absorption and solubility indices were measured. Moisture significantly (P less-than-or-equal-to 0.01) influenced torque, expansion, while temperature significantly influenced torque, expansion, breaking strength and water absorption index. Screw rpm only influenced yield.

引用

页码：327 / 335

页数：9

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