Год выпуска: 2011 Автор: Sadik Jemal Awol Издательство: LAP Lambert Academic Publishing Страниц: 108 ISBN: 9783846526484
Описание
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....
