期刊名称：Advance Journal of Food Science and Technology
印刷版ISSN：2042-4868
电子版ISSN：2042-4876
出版年度：2017
卷号：13
期号：2
页码：100-103
DOI：10.19026/ajfst.13.3771
出版社：MAXWELL Science Publication
摘要：Aim of this study is to determine the effect of oil on the extrusion cooking process. Editable oils are often desired in extruded snacks to improve their eating quality. But the incorporation of oil into the extrusion process causes considerable changes in the expansion of the extruded products until it inhibits expansion in higher concentrations. In order to specify the effects of oil on the extrusion cooking process, in this study maize semolina with different oil contents (0, 2, 4, 5 and 6%, respectively) were expanded in a co-rotating twin screw extruder. Oil was applied to the maize semolina prior to the extrusion process. Diameter of the extrudates and pressure in the extruder were measured for each oil contents in order to determine the effect of oil content on these parameters. With increasing oil content, the change of diameter constantly increased. Pressure increased slightly at low oil contents but dropped significantly at higher oil contents. In this setup extrusion was feasible up to 4% oil content without a loss of the diameter of the extrudates and up to 6% of oil with increasing variabilities in the diameter of the extrudates and in the process pressure.
