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Effect of Blending ratio and operating conditions


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  • Product Description

Effect of blend ratio (soybean-teff proportion), feed moisture (9.5-12.5%) and barrel temperature (122-138°C) on physicochemical and sensory properties of an extruded product from brown teff [Eragrostis teff (Zucc.) Trotter] (DZ 01-99 variety) and full fat soybean (Glycine max) (AFGAT variety) were investigated. The extrusion experiment was conducted using a pilot scale co-rotating twin screw food extruder using Central Composite experimental Design (CCD). Second degree polynomial models for the responses as a function of the independent variables were generated. Soybean flour addition to teff flour resulted in increased protein, lipid and total ash content but reduced crude fiber and total carbohydrate content. Blend ratio showed a dominant effect on physicochemical and sensory properties of products. Increased soybean proportion resulted in increased bulk density, hardness, specific length, moisture content, WAI, WSI and WHC but reduced diametric expansion of extruded product. Increased feed moisture increased diametric expansion and specific length but reduced WSI of extrudates.

Product Specifications
SKU :COC83662
AuthorSadik Jemal Awol
Number of Pages108
Publishing Year2011-10-10T00:00:00.000
Edition1 st
Book TypeAerospace & aviation technology
Country of ManufactureIndia
Product BrandLAP LAMBERT Academic Publishing
Product Packaging InfoBox
In The Box1 Piece
Product First Available On ClickOnCare.com2015-10-08 00:00:00
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