Effect Of Feed Moisture Research Articles

LITERATURE ABSTRACTS

GENERAL PRINCIPLES: Effect of Different Tube Materials on the Steady Shear Tube Flow of Semi‐Solid Foods. M. Dervisoglu and J. L. KokiniGENERAL PRINCIPLES: Predicting and Flow Properties of Food Suspensions of Plant Origin. M. A. RaoGENERAL PRINCIPLES: Viscoelastic Properties of Semisolid Foods and Their Biopolymeric Components. J. L. Kokini and G. J. PlutchokGENERAL PRINCIPLES: Measurement and Interpretation of Rheological Properties of Foods. E. B. Bagley and D. D. ChristiansonGENERAL PRINCIPLES: Mixed Proteinaceous Emulsiflers: Review of Competitive Protein Adsorption and the Relationship of Food Colloid Stabilization. Eric DickinsonGENERAL PRINCIPLES: Viscosity Behaviour of Vicia Faba Protein Isolates and Their Acetylated Derivatives. G. Schmidt, H. Schmandke and R. SchottelGENERAL PRINCIPLES: Functional Properties of Safflower Protein Isolates: Water Absorption, Whipping and Emulsifying Characteristics. Octavio Paredes‐López and César Ordorica‐FalomirINSTRUMENTATION ∧ METHODOLOGY: Dynamic Rheological Measurements on Heat‐Induced Mymh Gels: An Evaluation of the Method's Suitability for the Filamentous Gels. Bjørg EgelandsdalINSTRUMENTATION ∧ METHODOLOGY: Extrusion Behavior of Different Soya Isolates and the Effect of Particle Size. P. R. Sheard, J. R. Mitchell and D. A. LedwardINSTRUMENTATION ∧ METHODOLOGY: Back‐Extrusion of Non‐Newtonian Fluids. J. F. Steffe and F. A. OsorioINSTRUMENTATION ∧ METHODOLOGY: Instrumentation for Rheological Measurements of Food. C. F. Shoemaker, J. I. Lewis and M. S. TamuraINSTRUMENTATION ∧ METHODOLOGY: Methods for Measurement of Rheological Changes During Thermally Induced Gelation of Proteins. D. D. HamannINSTRUMENTATION ∧ METHODOLOGY: Effect of Sample Weight and Orientation in the Shear Press Testing of Canadian Bacon. G. E. Skinner and V. N. M. RaoINSTRUMENTATION ∧ METHODOLOGY: Effects of Freeze‐Thaw Abuse on the Viscosity and Gel‐Forming Properties of Surimi from Two Species. B. Y. Kim, D. D. Hamann, T. C. Lanier and M. C. WuOBJECTIVE MEASUREMENT: Rheological and Thermal Properties of Agarose and Kappa‐Carrageenan Gels Containing Urea, Guanidine Hydrochloride or Formamide. M. Watase and K. NishinariOBJECTIVE MEASUREMENT: Comparative Studies of the Meehnnicpl Properties of Mixed Gels Formed by Kappa Carrageenan and Tarn Gum or Carob Gum. P. Cairns, V. J. Morris, M. J. Miles and G. J. BrownseyOBJECTIVE MEASUREMENT: The Precipitation of Bovine Plasma Proteins By Anionic Polysaccharides 2. Rheological Study of the Coprecipitates Obtained With Sodium Alginate and λ‐Carrageenan. M. P. Goncalves, C. M. Bourgeois, J. Lefebvre and J.‐L. DoublierOBJECTIVE MEASUREMENT: Research of Tests for pndiction and Estimation of Quantitative and Qualitative Characteristics of Wheat Gluten. J. C. Autran, B. Godon, K. Kobrehel, B. Laignelet and Y. PopenauOBJECTIVE MEASUREMENT: Comparison of Sensory and Instrumental Texture ProfUe Techniques for the Evaluation of Beef and Beef‐Soy Loaves. P. L. Brady, F. K. McKeith and M. E. HuneckeOBJECTIVE MEASUREMENT: Sensory Characteristics, Shear Values and Cooking Properties of Ground Beef Patties Extended with Iron and Zinc‐Fortified Soy Isolate, Concentrate or Flour. B. W. Berry, K. F. Leddy and C. E. BodwellOBJECTIVE MEASUREMENT: Relationships of Instrumental Textural Roperties and Muscle Fiber Types to the Sensory Properties of Beef. S. C. Seideman and L. K. TheerFACTORS AFFECTING TEXTURE: Effects of an Autolyzed Yeast on Physical and Sensory Properties of Frankfurters. L. L. parks, J. A. Carpenter and J. O. ReaganFACTORS AFFECTING TEXTURE: Quantitative Analysis of Texture Change in Cod Muscle During Frozen Storage. Y. J. KimFACTORS AFFECTING TEXTURE: Water Absorption in Cereal Grains and Its Effect on Their Rupture Stress. E. U. U. Ituen, J. P. Mittal and J. S. AdeotiFACTORS AFFECTING TEXTURE: Effect of Feed Moisture and Barrel Temperature on the Rheological Properties of Extruded Cowpea Meal. M. B. Kennedy, R. D. Phillips, V. N. M. Rao and M. S. ChinnanFACTORS AFFECTING TEXTURE: Culture Effect on Ripening Characteristics and Rheological Behavior of Cheddar Cheese. G. F. Amantea, B. J. Skura and S. NakaiFACTORS AFFECTING TEXTURE: Effects of Polysaccharide Stabilizers on the Nucleation of Ice. A. H. Muhr, J. M. V. Blanshard and S. J. SheardFACTORS AFFECTING TEXTURE: Effect of Frozen Storage on Protein Denaturation in Bovine Muscle. II. Influence on Solubility, Viscosity and Electrophoretic Behaviour of Myoilbrillor Proteins. J. R. Wagner and M. C. AnonFACTORS AFFECTING TEXTURE: Heat Treatment of Whipping Cream II Effect on Cream Plug Formation. A. Streuper and A. C. M. Van HooydonkFACTORS AFFECTING TEXTURE: Innuence of Added κ‐Casein and β‐Lactoglobulin in the Heat Coagulation Time/pH Profile of Buffalo Milk. M. K. Bhavadasan, Y. S. Rajput and N. C. GonguliFACTORS AFFECTING TEXTURE: Effect of Sweeteners/Stabilizer Interactions on the Viscosity and Freezing Point of Ice Cream Mix. S. A. Wittinger and D. E. SmithFACTORS AFFECTING TEXTURE: Functional Properties of Meal Products of the Nigerian ‘Red Skin’ Groundnut (Arachis hypogaea L.). Alfred I. IhekoronyeFACTORS AFFECTING TEXTURE: Effects of Wheat Proteins on the Viscoelastic Properties of Starch Gels. Lennart Lindahl and Ann‐Charlotte EliassonRELATIONSHIP TO STRUCTURE: Degradation in Muscle Fibreconnective Tissue Junctions in the Spotted Trevalla (Seriolella punctata) Examined by Scanning Electron Microscopy. H. Allan Bremner and Ian C. HallettRELATIONSHIP TO STRUCTURE: Biochemical Components of Wheat Flour in Connection With Cookie Quality. M. Cottenet

Effect of Feed Moisture and Barrel Temperature on Physical Properties of Extruded Cowpea Meal

ABSTRACTWhole cowpeas were decorticated, adjusted to moisture contents of 20, 30 and 40%, chopped into coarse meals and extruded on a Wayne pilot‐scale extrudel (19 mm × 475 mm barrel, 5:1 compression screw, 4.76 mm i.d. die) at barrel temperatures of 150°, 175° and 200°C. Measured product temperatures ranged from 130‐164°C. Product moistures ranged from 10–34% and were affected mainly by initial moisture. Expansion at the die was highest for 20% moisture extrudates (1.7–1.9), and lowest for 40% samples (0.9‐ 1.3). The 20%‐150° extrudate was dense (0.45 g/cm3) and twisted. The 20%‐175° product was highly expanded (0.23 g/cm3). Other products were intermediate in density. Tristimulus color values were determined.