Please use this identifier to cite or link to this item:
|標題:||The study of optimum operating conditions of extruded snack food with tomato powder||作者:||Huang, R.C.
|關鍵字:||response-surface methodology;extrusion cooking;wheat-starch;lycopene;prevention;products;cancer||Project:||Journal of Food Process Engineering||期刊/報告no：:||Journal of Food Process Engineering, Volume 29, Issue 1, Page(s) 1-21.||摘要:||
Tomatoes are an integral part of diets worldwide. Many population studies have established a link between dietary intake of tomato, a major source of a carotenoid antioxidant, lycopene, and reduced risk of chronic diseases. Response surface methodology was used to analyze the effect of screw speed (X-1), moisture content (X-2) and tomato powder content (X-3) on the objective attributes (radial expansion ratio [Y-1], bulk density [Y-2], degree of gelatinization [DG], water absorption index [WAI] and hardness [Y-5]) of all extruded snack food with tomato powder. A Box-Behnken design was used to develop models for the objective responses. The experiments were performed at 100C with the following: feed rate, 19.2 kg/h; X-1, 250 rpm; and die diameter 3.98 mm. Individual contour plots of the different responses were overlaid. Regions meeting 3.22 optimum Y-1, 0.13-g/cm Y-2, 81.25% DG, 5.12-g gel/g dry weight WAI and 35.43-N Y-5 were identified at 12.5 and 25% X-2 and X-3, respectively.
|Appears in Collections:||生物產業機電工程學系|
Show full item record
TAIR Related Article
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.