EXTRUSION COOKING OF BLENDS OF SOY FLOUR AND SWEET POTATO FLOUR ON SPECIFIC MECHANICAL ENERGY (SME), EXTRUDATE TEMPERATURE AND TORQUE |
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| Authors: | M O IWE D J VAN ZUILICHEM P O NGODDY |
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| Affiliation: | Department of Food Science and Technology University of Agriculture P. M. B. 2373, Makurdi, Nigeria;Food &Bioprocess Engineering Group Department of Food Science Wageningen Agricultural University P. O. Box 8129 6700 EV Wageningen The Netherlands;Department of Food Science and Technology University of Nigeria Nsukka, Nigeria |
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| Abstract: | Defatted soy flour and sweet potato flour containing 18% moisture were mixed in a pilot mixer, and extruded in an Almex-Bettenfeld single-screw extruder operated at varying rotational speed and die diameter. A central composite, rotatable nearly orthogonal design, which required 23 experiments for three factors (feed composition (fc), screw speed (ss) and die diameter (dd)) was developed and used for the generation of response surfaces. Effects of the extrusion variables on specific mechanical energy (SME), extrudate temperature (ET), and torque (T) were evaluated using response surface analysis. Results showed that product temperature increased with increases in die diameter, screw speed and feed composition. However, the effect of die diameter was greater than those of screw speed and feed composition. Decrease in die diameter with increase in sweet potato content increased torque. Screw speed exhibited a linear effect on torque. |
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