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Color of single-screw extruded blends of soy-sweet potato flour – A response surface analysis

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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.

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Authors and Affiliations

  1. Department of Food Science and Technology, University of Agriculture, P.M.B. 2373, Makurdi, Nigeria

    M.O. Iwe

  2. Food & Bioprocess Engineering Group, Department of Food Science, Wageningen Agricultural University, P.O. Box 8129, 6700 EV, Wageningen, The Netherlands

    D.J. van Zuilichem

  3. Department of Food Science and Technology, University of Nigeria, Nsukka, Nigeria

    P.O. Ngoddy

Authors
  1. M.O. Iwe
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  2. D.J. van Zuilichem
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  3. P.O. Ngoddy
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Iwe, M., van Zuilichem, D. & Ngoddy, P. Color of single-screw extruded blends of soy-sweet potato flour – A response surface analysis. Plant Foods Hum Nutr 55, 159–168 (2000). https://doi.org/10.1023/A:1008177304234

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