Investigate the qualitative characteristics of extruded snack containing Oleaster powder

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SHAHIDI F.; MILANI E.; ansarifar e.; Khalilian Movahed M.; Salehipour f.

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Journal Paper

Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2020 | Volume:17 | Issue:106 Page(s): 145-157

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Title

Investigate the qualitative characteristics of extruded snack containing Oleaster powder

Author(s)

Keywords

Snack FoodQ1

ExtrusionQ1

Corn-wheat GritQ1

Oleaster FlourQ1

FiberQ1

Abstract

Snack Foods contain main parts of food habit among people in the world. Recently the high rate of consumption and variety of extruded snacks is proven to increase the attention to nutritional quality besides keeping desired acceptability of products. In this study, based on central composite design the effect of independent variables consist of the whole Oleaster powder (5-15%), moisture content (1220%), screw speed (120-180 RPM), were investigated on the physicochemical, textural and color of extrudates based on Corn-wheat Grit. results showed that, Increasing Oleaster content caused an increase in the density, hardness and solubility. Whereas, Increase screw rate and oleaster content simultaneously leaded to a lower density. In low amount of moisture content, improvement of oleaster content didn’ t significant effect on hardness. However by boosting recent factors gradually, the hardness of products increased dramatically. Moisture content and screw speed had absolute effect on lightness of extrudates. Meanwhile improvement of oleaster content caused a decrease in lightness. Optimum condition was determined to be the feed moisture content (13. 87%), oleaster content (5%) and screw speed rate (166. 7 rpm).

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APA: Copy

SHAHIDI, F., MILANI, E., ansarifar, e., Khalilian Movahed, M., & Salehipour, f.. (2020). Investigate the qualitative characteristics of extruded snack containing Oleaster powder. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 17(106 ), 145-157. SID. https://sid.ir/paper/407687/en

Vancouver: Copy

SHAHIDI F., MILANI E., ansarifar e., Khalilian Movahed M., Salehipour f.. Investigate the qualitative characteristics of extruded snack containing Oleaster powder. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2020;17(106 ):145-157. Available from: https://sid.ir/paper/407687/en

IEEE: Copy

F. SHAHIDI, E. MILANI, e. ansarifar, M. Khalilian Movahed, and f. Salehipour, “Investigate the qualitative characteristics of extruded snack containing Oleaster powder,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 17, no. 106 , pp. 145–157, 2020, [Online]. Available: https://sid.ir/paper/407687/en

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