DEVELOPMENT AND EVALUATION FOR EXTRUDED CHARACTERISTICS AND SENSORY ACCEPTABILITY OF EXTRUDED PRODUCTS WITH COMPOSITE FLOURS OF CORN AND SORGHUM
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The extrusion cooking process is highÂ temperature short time(HTST) process in whichÂ moist, soft grain is fed into the extruder where theÂ desired temperature and pressure are obtained overÂ the required period of residence time. For cooking ofÂ the product generally external heat is not supplied,Â heat for cooking is achieved through shear and frictionÂ in extruder. Extrusion cooking is used worldwide forÂ the production of expanded snack foods, modifiedÂ starches ready- to- eat cereals, baby foods, pastaÂ and pet foods. (Toft, 1979). This technology has manyÂ distinct advantages viz., versatility, low cost, betterÂ product quality and no process effluents. ExtrusionÂ is accomplished by single screw and twin screwÂ extruders. Extrusion cooking not only enhances theÂ acceptability of the product by improving itsÂ appearance, taste and texture but also inactivatesÂ anti-nutritional factors such as trypsin inhibitor andÂ urease activity etc. in legumes (Phillips, 1989).