Effects of Extrusion Variables on Some Chemical and Functional Properties of Thermo-extrudates from Selected Varieties of Sesame (Sesamum Indicum L)

Effects of Extrusion Variables on Some Chemical and Functional Properties of Thermo-extrudates from Selected Varieties of Sesame (Sesamum Indicum L)

This study examined the effects of extrusion conditions of Feed moisture (FM) (14 – 25% wb) and Screw speed (SS) (250 – 350 rpm) at constant barrel temperature of 100oC on some chemical composition and functional properties of thermo-extrudates from three sesame varieties (Bogoro, E8, and Ex-Sudan),...

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Veröffentlicht in:International Journal of Research and Scientific Innovation 2023, Vol.X (IX), p.161-176
Hauptverfasser: Ayinde, Folashade A., Bankole, Yakub O., Henshaw, Folake O., Eromosele, Cathrine O., Alavi, Sajid, Adedeji, Akinbode A.
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Sprache:eng
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Zusammenfassung:This study examined the effects of extrusion conditions of Feed moisture (FM) (14 – 25% wb) and Screw speed (SS) (250 – 350 rpm) at constant barrel temperature of 100oC on some chemical composition and functional properties of thermo-extrudates from three sesame varieties (Bogoro, E8, and Ex-Sudan), using central composite rotatable design on water absorption (WAC) and oil absorption (OAC) capacity, bulk density (BD), solubility (SOL) and swelling capacity (SC). The protein content of thermo-extrudates significantly (p
ISSN:2321-2705
2321-2705
DOI:10.51244/IJRSI.2023.10917