Tapioca‐Fish and Tapioca‐Peanut Snacks by Twin‐Screw Extrusion and Deep‐Fat Frying
K. Suknark, R. D. Phillip, Yulin Huang
Journal of Food Science
Abstract
ABSTRACT Two half‐products were prepared from tapioca starch/catfish fillet‐belly flap mince (60:40) and tapioca starch/partially defatted peanut flour (PDPF) (60:40) by twin‐screw extrusion. The process variables were temperature in the last two zones of the extruder (90,95,100°C) and screw speeds (100, 250, 400 rpm). Moisture content (40%, wet basis) and feed rate (27 g/min) were held constant. Simultaneously increasing temperature and screw speed resulted in increased expansion, and decreased bulk density and shear strength. Degree of starch gelatinization in half‐products ranged from 87 to 95%. Optimum conditions predicted by response surface methodology were: for fish half‐products 94–100°C and 220–400 rpm and for peanut half‐products, 95–100°C and 230–400 rpm.
Extracted Claims
2 claims extracted from this paper into the knowledge graph
twin-screw extrusion affects degree of starch gelatinization
“Degree of starch gelatinization in half‐products ranged from 87 to 95%”
twin-screw extrusion affects expansion, bulk density, and shear strength
“Simultaneously increasing temperature and screw speed resulted in increased expansion, and decreased bulk density and shear strength”