Effect of Ingredients on Physical/Structural Properties of Extrudates
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 55, Issue 5, pages 1383–1387, September 1990
How to Cite
MOORE, D., SANEI, A., VAN HECKE, E. and BOUVIER, J.M. (1990), Effect of Ingredients on Physical/Structural Properties of Extrudates. Journal of Food Science, 55: 1383–1387. doi: 10.1111/j.1365-2621.1990.tb03942.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 3/6/89; revised 12/29/89; accepted 3/25/90.
The influence of three ingredients (bran, sucrose, magnesium carbonate) commonly used in extrusion-cooking of wheat flour-type formulations was studied. Extrusion-cooking was carried out in a twin-screw corotating extruder. The effects of the ingredients were analyzed by determining extrusion parameters, physical properties (apparent density, modulus of deformability and breaking stress) and structural properties (computerized image analysis of the transverse cut of extrudate). An increase in apparent density occurred when concentration of any ingredient increased. Cell number per pixel area increased greatly while average cell size decreased as bran concentration increased from 0 to 16%. Average cell size increased as magnesium carbonate increased from 0 to 0.4%, but cell size decreased above 0.4%.