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Title: Physico-chemical characteristics of extruded snacks prepared from rice (Oryza sativa L), corn (Zea mays L) and taro [Colocasia esculenta (L) Schott] by twin-screw extrusion
Authors: Bhattacharyya, P
Ghosh, U
Gangopadhyay, H
Raychaudhuri, U
Keywords: Corn
Extruded products
Protein solubility
Texture analyzer
Issue Date: Feb-2006
Publisher: CSIR
IPC CodeA23J1/12
Abstract:  Rice, corn and taro starch blends were used to prepare snacks by a twin-screw extruder at 141, 150 and 159oC respectively. Sodium dodecyl sulphate (SDS) and phosphate buffer (pH 6.9) were found to extract more protein than plain buffer solution from extrudates. Loss of carbohydrate (maltose) was documented in extruded snacks. A universal texture analyzer (model-4301 Instron, London, UK) was used in the compression mode to record the required force to break the extruded products. The results showed a trend toward increasing expansion, decreasing density, and decreasing breaking force with barrel temperatures of 141-159°C. The surface morphology of the extrudates was examined through scanning electron microscopy (SEM).
Page(s): 165-168
ISSN: 0975-1084 (Online); 0022-4456 (Print)
Source:JSIR Vol.65(02) [February 2006]

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