Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.
2016
Volume 19
Issue 1
Topic:
Agricultural Engineering
ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES
Nikmaram N. , Kamani M. 2016. FUNCTIONAL PROPERTIES OF CORN EXTRUDATES ENRICHED WITH SESAME SEED, EJPAU 19(1), #04.
Available Online: http://www.ejpau.media.pl/volume19/issue1/abs-04.html

FUNCTIONAL PROPERTIES OF CORN EXTRUDATES ENRICHED WITH SESAME SEED

Nooshin Nikmaram1, Mohammad Hassan Kamani2
1 Department of Food Science and Technology, Faculty of Agricultural Engineering, Islamic Azad University of Sabzevar, Sabzevar, Iran
2 Young Researchers and Elite Club, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran

 

ABSTRACT

The aim of this manuscript was to study the effects of extrusion variables (screw speed and barrel temperature) on the functional properties of corn-sesame extruded products. Extrudates products were obtained with the addition of sesame seed at the levels of 0–30% to the mixture of corn grits and flour using a twin-screw extruder. Box–Behnken design-response surface methodology (BBD-RSM) was applied to optimize the effects of formulation and extrusion parameters. We found that sesame seed level factor had an effect on water absorption index (WAI). WAI was reduced up to 15% increase in sesame seed. However, a higher level of sesame seed resulted in raising WAI. The water solubility index of extrudate decreased significantly (p<0.05) with sesame seed level and increased with screw speed. The oil absorption index also reduced as sesame seed increased but increased with the increment of screw speed. In general, the incorporation of a sesame seed to corn extrudate resulted in the lower functional properties.

Key words: Extrusion cooking, oil absorption, water absorption, water solubility.

Nooshin Nikmaram
Department of Food Science and Technology, Faculty of Agricultural Engineering, Islamic Azad University of Sabzevar, Sabzevar, Iran
Islamic Azad University of Sabzevar
Sabzevar, Khorasan Razavi Province
Iran
P.O. Box 9618814711
Phone: +98 938 1669927
Fax: +98 571 2647513
email: nooshin.nikmaram@gmail.com

Mohammad Hassan Kamani
Young Researchers and Elite Club, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran
Islamic Azad University of Sabzevar
Sabzevar, Khorasan Razavi Province
Iran
P.O. Box 9618814711
Phone: +98 938 1669927
Fax: +98 571 2647513
email: mohammadh.kamani@gmail.com

Responses to this article, comments are invited and should be submitted within three months of the publication of the article. If accepted for publication, they will be published in the chapter headed 'Discussions' and hyperlinked to the article.

Main  -  Issues  -  How to Submit  -  From the Publisher  -  Search  -  Subscription