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https://csirspace.foodresearchgh.org/handle/1/287| Title: | Effects of extrusion variables and starch modification on the puffing characteristics of yam (Dioscorea alata) flour |
| Authors: | Kpodo, K. A. Plahar, W. A. |
| Keywords: | Yam flour;Amylopectin ratio;Amylose ratio;Feed moisture;Extrudate characteristics;Extrusion temperature |
| Issue Date: | 1992 |
| Publisher: | Butterworth-Heinemann LId |
| Citation: | Food Control, 3 (4), 200-204 |
| Abstract: | The viability of extruding yam flour and the effects of extrusion temperature, feed moisture content, particle size and added amylose or amylopectin on the puffing characteristics were investigated. Extrusion temperature <1OO°C, feed moisture content > 10% and any level of added amylose depressed product expansion. Product firmness and density decreased with increasing extrusion temperatures but increased with increasing feed moisture content above a critical limit of 9%. In general, feed particle size and addition of amylopectin did not affect the characteristics of yam flour extrudates. Yam flour can be successfully extruded with maximum expansion at a feed moisture range of 8-10% using extrusion temperatures of 100-115°C |
| URI: | https://csirspace.foodresearchgh.site/handle/1/287 |
| ISSN: | 0956-7135 |
| Journal Name: | Food Control |
| Appears in Collections: | Food Research Institute |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| FC_3_4_Kpodo_et al.pdf Restricted Access | 4.17 MB | Adobe PDF | View/Open Request a copy |
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