Optimization of Extrusion Cooking Process for Chickpea (Cicer arietinum, L.) Defatted Flour by Response Surface Methodology
作者： JOSÉ PASCHOAL BATISTUTI , ROSA MARIA CERDEIRA BARROS , JOSÉ ALFREDO GOMES ARÊAS
DOI: 10.1111/J.1365-2621.1991.TB08673.X
关键词:
摘要: Response surface methodology was employed to optimize the production of a snack food from chickpea. The independent variables, process temperature (123–137°C) and feed moisture (13–27% d.s.b.) were selected at five levels (rotatable level composite design: −√2, −1, 0, 1, +√2) in extrusion defatted chickpea flour. variables expansion ratio, shear strength extra-date sensory preference assessed by an untrained panel. Expansion ratio increased steadily with decrease similar cereal extrusion. Regions maxima observed for strength, these two product attributes linearly related. most acceptable rated higher than commercial corn snack.
sci-hub.se 参考文章(11)
R. M. Pangborn, Sensory Analysis as an Analytical Laboratory Tool in Food Research Modern Methods of Food Analysis. pp. 265- 292 ,(1984) , 10.1007/978-94-011-7379-7_11
Nelly Pak, , Ita Barja, Composición química, contenido de tóxicos, calidad y valor proteico de semillas de arveja, garbanzo y lenteja cultivadas en Chile Ciencia E Investigacion Agraria. ,vol. 1, pp. 105- 111 ,(1974) , 10.7764/RCIA.V1I2.878
Mohammed Akmal Khan, Ingeborg Jacobsen, Bøsrn O. Eggum, Nutritive value of some improved varieties of legumes Journal of the Science of Food and Agriculture. ,vol. 30, pp. 395- 400 ,(1979) , 10.1002/JSFA.2740300409
Peter W. Voisey, D.W. Stanley, Interpretation of Instrumental Results in Measuring Bacon Crispness and Brittleness Canadian Institute of Food Science and Technology Journal. ,vol. 12, pp. 7- 15 ,(1979) , 10.1016/S0315-5463(79)73029-X
ELZBIETA GUJSKA, KHALIL KHAN, Effect of Temperature on Properties of Extrudates from High Starch Fractions of Navy, Pinto and Garbanzo Beans Journal of Food Science. ,vol. 55, pp. 466- 469 ,(1990) , 10.1111/J.1365-2621.1990.TB06788.X
Max. Milner, Need for improved plant proteins in world nutrition. Journal of Agricultural and Food Chemistry. ,vol. 22, pp. 548- 549 ,(1974) , 10.1021/JF60194A013
D.H.M. Bastos, J.A.G. Arêas, Lung proteins: effect of defatting with several solvents and extrusion cooking on some functional properties Meat Science. ,vol. 28, pp. 223- 235 ,(1990) , 10.1016/0309-1740(90)90006-R
John E. Kinsella, Kay L. Franzen, Texturized proteins: Fabrication, flavoring, and nutrition∗ Food Science and Nutrition. ,vol. 10, pp. 147- 207 ,(1978) , 10.1080/10408397809527248
J. K. Chavan, S. S. Kadam, D. K. Salunkhe, Larry R. Beuchat, Biochemistry and technology of chickpea (Cicer arietinum L.) seeds. Critical Reviews in Food Science and Nutrition. ,vol. 25, pp. 107- 158 ,(1987) , 10.1080/10408398709527449
J. M. AGUILERA, F. V. KOSIKOWSKI, SOYBEAN EXTRUDED PRODUCT: A RESPONSE SURFACE ANALYSIS Journal of Food Science. ,vol. 41, pp. 647- 651 ,(1976) , 10.1111/J.1365-2621.1976.TB00691.X