Abstract
Cocoyam (Colocasia esculenta) flour was cooked and extruded in a single screw extruder (DD85G, 201132, IBG Monforts Gmbhi & Co, D-4050 Monchengladbach, Germany). A second order central composite response surface design was adopted in designing the experiment which generated 20 runs on selected process parameters including feed moisture (22,24,26%), screw speed (60,70,80rpm) and barrel temperature (200,220,240 0 C) on the functional and physical properties (density, expansion, water absorption index (WAI), water solubility index (WSI) and textural characteristics) of the extrudates. At high feed moisture content there was increase in extrudates density, decrease in expansion, increase in WAI, decrease in WSI and increase in hardness while high barrel temperature lead to decrease in extrudates density, WAI and hardness but increased the expansion ratio and WSI of the extrudates. Keywords: Cocoyam, single screw extrusion, physical and functional properties
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: IOSR Journal of Environmental Science, Toxicology and Food Technology
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
