|Title:||Investigation on the Physicochemical Properties of Pumpkin Flour (Cucurbita moschata) Blend with Corn by Single-Screw Extruder||Authors:||Fu-Liang Hong
|Issue Date:||Dec-2015||Publisher:||Wiley||Journal Volume:||39||Journal Issue:||6||Start page/Pages:||1342-1354||Source:||Journal of Food Processing and Preservation||Abstract:||
Pumpkin powder blended with corn flour was used in the experiment. Response surface methodology was adopted to seek the optimal extrusion conditions to develop the best quality puffing health food. The mixing ratio of pumpkin powder to the corn flour (10: 90, 20: 80, 30: 70), as well as the water content of the mixing raw material and the extruder screw speed (250-380 rpm) were chosen as independent parameters for the extrusion process. By superimposing individual contour plots of the different responses of the four products, the optimum extrusion conditions could be derived from the identification of the meeting regions. Therefore, the graphical optimization studies resulted in 19-21%, 11.5-12.5% and 275-288 rpm of pumpkin flour level, moisture content and screw speed, respectively.
|Appears in Collections:||SCI期刊|
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.