The Effect of Extrusion Variables on the Colour of Dakuwa Extrudates Produced from Blends of Sorghum (Sorghum bicolour L) Groundnut (Arachis hypogea L) and Tigernut (Cyperus esculentus L)
Journal of Engineering Research and Reports · pp. 1–11 · Published 24 May 2018
10.9734/jerr/2018/v1i29798Abstract
A three factor three level full factorial experimental design was used to determine the effect of extrusion variables on the colour of the extrudate with (90, 100 and 110°C) barrel temperature (50:20:30, 20:25:25 and 50:30:20) feed composition for ratios of sorghum groundnut and tiger nut respectively at 150rpm screw speed and 3 mm die diameter using a twin screw food extrusion coocker (SLG-65-III Model China). Version 16 of Genstat was used in analysing the result. The result reveal that extrusion significantly (p<0.05) affect the colour of the extrudate. The total colour differences between the extruded samples (ΔE) were determined. The average ΔE values ranged from 7.13 to 38.82. Statistical analysis showed that the barrel temperature feed composition and feed moisture content had an effect on the total colour differences (P<0.05) of Dakuwa extrudates. The highest ΔE was found at 90 oC barrel temperature, 50:25:25 feed composition and 22% feed moisture content.
Cited by 2
2 citations reported by external sources — individual citing-article records aren't available to list yet.
Related research
- Effects of Fermentation and Extrusion on the Proximate and Organoleptic Properties of Cowpea-plantain Flour Blends — shares topic coverage
- Effect of Fermentation and Extrusion on the Nutrient and Anti-nutrient Composition of Soy Beans (Glycine max, L) and Acha (Digitaria exilis Stapf) — shares topic coverage
- Effect of Twin Screw Extrusion Variables on Amino Acid Profile of Dakuwa Produced from Blends of Sorghum (Sorghum bicolour L), Groundnut (Arachis hypogea L) and Tigernut (Cyperus esculentus L) — shares topic coverage
- Effect of Extrusion and Steam Pressure on Fiber and Nutritional Properties of Pineapple Peels — shares topic coverage
- Fermentation and Extrusion effects on Nutritional and Organoleptic Compositions of Unripe Plantain and Pigeon Pea Blends — shares topic coverage
Article metrics
Real usage data collected on this platform.
0
Page views
0
PDF downloads
0
Outbound clicks
2
Citations
Views by country
Approximate, from request IP at view time — not citizenship or institution. Countries with fewer than 5 views are grouped as "Other".
No views recorded yet.
Traffic sources
Referring site, by host.
No traffic recorded yet.
Views and downloads exclude known bots/crawlers. Citations combines this platform's own DOI-resolved index with each external source's own reported total — see Cited by above for individually listed citing works. Last refreshed 0 seconds ago.