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Effects of extrusion variables on corn-mango peel extrudates properties, torque and moisture loss


Citation

Mohamad Mazlan, Azween and A. Talib, Rosnita and Mail, Nor Fitriyanah and Taip, Farah Saleena and Chin, Nyuk Ling and Sulaiman, Rabiha and Shukri, Radhiah and Mohd Nor, Mohd Zuhair (2019) Effects of extrusion variables on corn-mango peel extrudates properties, torque and moisture loss. International Journal of Food Properties, 22 (1). pp. 54-70. ISSN 1094-2912; ESSN: 1532-2386

Abstract

Effects of extruder parameters (barrel temperature: 75–175°C; screw speed: 76–100 rpm) and feed formulations (feed moisture: 15–21%; mango peel powder: 0–33.33%) on the extrudate properties, moisture loss, and the mixing torque during extrusion was studied. Feed formulations containing high moisture and mango peel powder produced less expand and hard extrudates. The torque decreased as the barrel temperature, screw speed and mango peel powder content increased. Low temperature extrusion increased the moisture loss of extrudates. Increasing the mango peel powder reduced the extrudate expansion, but the post-drying subjected to the extrudate produced improved texture.


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Additional Metadata

Item Type: Article
Divisions: Faculty of Engineering
DOI Number: https://doi.org/10.1080/10942912.2019.1568458
Publisher: Taylor & Francis Open Access
Keywords: Corn; Extrusion; Mango peel; Specific heat capacity; Moisture loss; Torque
Depositing User: Nurul Ainie Mokhtar
Date Deposited: 30 Jun 2021 23:22
Last Modified: 30 Jun 2021 23:22
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1080/10942912.2019.1568458
URI: http://psasir.upm.edu.my/id/eprint/79590
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