Tapioca-fish and tapioca-peanut snacks by twin-screw extrusion and deep-fat frying
作者： K. Suknark , R. D. Phillip , Y.-W. Huang
DOI: 10.1111/J.1365-2621.1999.TB15888.X
关键词:
摘要: Two half-products were prepared from tapioca starch/catfish fillet-belly flap mince (60:40) and starch/partially defatted peanut flour (PDPF) by twin-screw extrusion. The process variables temperature in the last two zones of extruder (90, 95, 100°C) screw speeds (100, 250, 400 rpm). Moisture content (40%, wet basis) feed rate (27 g/min) held constant. Simultaneously increasing speed resulted increased expansion, decreased bulk density shear strength. Degree starch gelatinization ranged 87 to 95%. Optimum conditions predicted response surface methodology were: for fish 94-100°C 220-400 rpm half-products, 95-100°C 230-400 rpm.
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