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  • 1
    Digitale Medien
    Digitale Medien
    Effects of extrusion cooking on functional properties of mixtures of full-fat soy and sweet potato (1998)
    Springer
    Plant foods for human nutrition 53 (1998), S. 37-46 
    Details
    ISSN: 1573-9104
    Schlagwort(e): Blends ; Extrusion cooking ; Full-fat soybean ; Functional properties ; Sweet potato
    Quelle: Springer Online Journal Archives 1860-2000
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft
    Notizen: Abstract Full-fat soy and sweet potato were extruded at 0:100, 25:75, 50:50, 75:25 and 100:0 ratios in an Insta-Pro 600 single screw extruder operated at 180, 200, 220 rpm respectively. Functional properties: bulk density, expansion ratio, water absorption and solubility indices and trypsin inhibitor were assayed. Results showed that addition of soybeans to sweet potatoes considerably increased the protein, fat, ash and trypsin inhibitor levels of the raw material mixtures. It also led to decreases in viscosities of raw mixtures, with corresponding increases in pasting temperatures. Addition of soybean significantly (p〈0.05) affected expansion ratio, water absorption and solubility indices and trypsin inhibitor but not bulk density. Variation in screw rotation speed (rpm) significantly (p〈0.05) affected only water solubility index at increasing speed. Extrudates generally received severe heat treatment, rendering them applicable only in soup bases, flour mixes and breakfast foods.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1023/A:1008095703026
    Standort Signatur Erwartet Verfügbarkeit
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  • 2
    Digitale Medien
    Digitale Medien
    Proximate composition and some functional properties of extrusion cooked soybean and sweet potato blends (1998)
    Springer
    Plant foods for human nutrition 53 (1998), S. 121-132 
    Details
    ISSN: 1573-9104
    Schlagwort(e): Composition ; Extrusion cooked ; Functional properties ; Soy-sweet potato blends
    Quelle: Springer Online Journal Archives 1860-2000
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft
    Notizen: Abstract Mixtures of sweet potato flour and soy flour were made in a pilot mixer. They were moisturized with 18, 25, and 30% water and extruded in a single screw extruder at 80 rpm, using a die of 6mm. Extrusion temperature was maintained at 100 ± 3°C. Effects of adding soy flour into sweet potato flour, as well as variation in feed moisture on the composition and some functional properties of the extrudates were investigated. Increase in sweet potato content increased carbohydrate values. Protein increased with increase in soy flour. Feed moisture did not significantly ( p ≤ 0.05) affect extrudate composition. Increase in sweet potato content and feed moisture increased expansion ratio. Bulk density decreased with decrease in feed moisture, but increased with increase in soy flour. Starch content increased as sweet potato content increased. Degree of gelatinization increased with sweet potato content. Lower feed moisture enhanced gelatinization. Water absorption index (WAI) increased as sweet potato content increased. Feed moisture had a slight effect on WAI and water solubility index (WSI). Amylose increased with increase in sweet potato content. Increase in soy flour led to an increase in yellowness (b*) of extrudates.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1023/A:1008056019865
    Standort Signatur Erwartet Verfügbarkeit
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  • 3
    Digitale Medien
    Digitale Medien
    Color of single-screw extruded blends of soy-sweet potato flour – A response surface analysis (2000)
    Springer
    Plant foods for human nutrition 55 (2000), S. 159-168 
    Details
    ISSN: 1573-9104
    Schlagwort(e): Extrudate color ; Response surface analysis ; Soy-sweet potato flour
    Quelle: Springer Online Journal Archives 1860-2000
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft
    Notizen: Abstract Blends of defatted soy flour and sweet potato flour were extruded in asingle-screw extruder run at varying pre-set rotational speeds. Diediameter of the extruder was also varied. A central composite, rotatablenearly orthogonal response surface design was used in studying theinteractive effects of extrusion variables on color of the extrudates.Color of raw and processed samples was determined on a DRLANGE TricolorLFM3 instrument. Measurements were made in duplicates to obtain the CIELABL* a* b* values. Results showed that whiteness (L*)decreased with increase in sweet potato in the blends during extrusion.Reduction in whiteness (darkening) evidenced in decreased L* valuesof samples was only affected by increase in sweet potatoes in the blends.Redness (*) significantly increased as sweet potatoes contentincreased, which confirmed the decrease in whiteness. Yellowness(*) also increased considerably, but as a result of the diediameter.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1023/A:1008177304234
    Standort Signatur Erwartet Verfügbarkeit
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  • 4
    Digitale Medien
    Digitale Medien
    Effects of extrusion cooking on some functional properties of soy-sweet potato mixtures – A response surface analysis (2000)
    Springer
    Plant foods for human nutrition 55 (2000), S. 169-184 
    Details
    ISSN: 1573-9104
    Schlagwort(e): Extrusion cooking ; Functional properties ; Response surface analysis ; Soy-sweet potato mixtures
    Quelle: Springer Online Journal Archives 1860-2000
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft
    Notizen: Abstract Mixtures of defatted soy flour and sweet potatoes wereextruded at 0:100, 25:75, 50:50, 75:25 and 100:0ratios in an Insta-Pro 600 single screw extruderoperated at 180, 200, 220 rpm.Oil (3–5%) was added into the mix before extrusion.A 5×32 fractional factorial central compositeresponse surface design was adopted forinvestigating the variables: feed composition, % oil,and screw rotation speed (RPM). Percent oil andscrew speed were randomly investigated at threelevels, while feed composition was randomlyinvestigated at five levels. Effect of extrusioncooking on functional properties: bulk density,expansion ratio, water absorption and solubilityindices and trypsin inhibitor were assessed.Results showed that feed composition and screw speedhad strong influences on the process. The effect ofadding oil, into defatted soybean significantly(p〈0.05) affected only trypsin inhibitor content.High extrusion temperature (〉130 °C), andaccompanying high shear, were the result of thenon-pasting nature of the extrudate. Therefore theproducts may have limited uses.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1023/A:1008112119256
    Standort Signatur Erwartet Verfügbarkeit
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