Modelling the effects of peanut flour, feed moisture content, and extrusion temperature on physical properties of an extruded snack product

Document Type

Article

Publication Date

1-1-1995

Abstract

A mixture experimental design was used to evaluate the combined effects of non‐fermented (PDPF) and fermented (F‐PDPF) peanut flours, added feed moisture content, and extrusion temperature on physical properties of extruded cornstarch‐peanut flour‐based snacks. Moisture content, expansion ratio, bulk density, modified Kramer compression‐shear force and colour of extrudates were significantly affected by the amount of PDPF and F‐PDPF in the formulation. Oil absorption by extrudates was only influenced by the type of peanut flour. Within the range of (per 1‐kg batch) 0.30–0.34 g g−1 added water, 0.16–0.20 g g−1 PDPF and/or F‐PDPF, and extrusion temperatures of 125 to 150°C, extrudates with a wide range of functional characteristics can be produced. Copyright © 1995, Wiley Blackwell. All rights reserved

Publication Source (Journal or Book title)

International Journal of Food Science & Technology

First Page

37

Last Page

44

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