ISSN:
1573-9104
Keywords:
Extrudate color
;
Response surface analysis
;
Soy-sweet potato flour
Source:
Springer Online Journal Archives 1860-2000
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
Notes:
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.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1023/A:1008177304234
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