| Title |
Ekstruzijos parametrų įtaka ruginių ekstrudatų kokybei / |
| Translation of Title |
Effect of extrusion variables on the quality of rye extrudates. |
| Another Title |
Влияние параметров экструзии на качество ржаных экcтрудатов. |
| Authors |
Bernatovičiūtė, Rasa ; Urbaitė, Ramunė ; Juodeikienė, Gražina ; Zweytick, G ; Shleining, G |
| Full Text |
|
| Is Part of |
Maisto chemija ir technologija = Food chemistry and technology = Химия и технология пищи : mokslo darbai / Kauno technologijos universiteto Maisto institutas.. Kaunas : KTU Maisto institutas. 2005, T. 39, nr. 2, p. 19-23.. ISSN 1392-0227 |
| Keywords [eng] |
Extrusion variables |
| Abstract [eng] |
The aim of the study was to select the extrusion variables for preparation of rye extrudates in composition with buckwheat flour, in the ratio 60:40; 80:20 (w/w). The extrudates were produced using a conical, counter-rotating twin-screw extruder CM45-F. A high shear screw type SK1552-300 and low shear screw type SK 1552-300B with different srew speed (60; 70' 80 rpm) were used during the experiment. Other extrusion variables were regular. Rye extrudates produced by high shear screw at 80 rpm were characterized as good products with the lowest bulk density (68.96 g/dm³), the highest expansion index (7.98) and the diameter of pores (354.89 µm), the lowest break force (134.12 N) and the longest shelf-life. The experiments showed that the application of determined optimal extrusion variables enabled to produce rye extrudates with the highest amount of buckwheat flour (40 %). These products had a good flavour and texture quality. Unconventional raw material such as rye and buckwheat could be used for the production of new good quality extrudates, extend stock of products, and open new facilities for their application. |
| Published |
Kaunas : KTU Maisto institutas |
| Type |
Journal article |
| Language |
Lithuanian |
| Publication date |
2005 |
