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標題: The study of optimum operating conditions of extruded snack food with tomato powder
作者: Huang, R.C.
Peng, J.Y.
Lu, F.J.
Lui, W.B.
Lin, J.
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.
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.
ISSN: 0145-8876
DOI: 10.1111/j.1745-4530.2006.00047.x
Appears in Collections:生物產業機電工程學系

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