EXTRUSION PROCESSING OF TRITICALE
K. Lorenz, J. R. Welsh, R. N. Normann, G. Beetner, Anthony L. Frey
Journal of Food Science
Abstract
Whole triticale kernels were extruded using a Brabender Plasti‐corder extruder with 3/4‐in. rifled barrel and 1:1 flight depth ratio screw. Samples were extruded at initial moisture contents of 15% and 20% using barrel temperatures of 350 °F, 400 °F and 450 °F through nozzle openings of 1/8 in. and 1/16 in. The products were measured for pH, final moisture content, color, trypsin hydrolysis, torque during extrusion, and texture and flavor as evaluated by a taste panel. From the results it was concluded that an acceptable product could be produced at 20% initial moisture using either the small nozzle and operating at 350 °F or the larger nozzle and operating at 400 °F.
Extracted Claims
2 claims extracted from this paper into the knowledge graph
extrusion processing produces acceptable triticale product
“From the results it was concluded that an acceptable product could be produced at 20% initial moisture using either the small nozzle and operating at 350 °F or the larger nozzle and operating at 400 °...”
extrusion processing produces acceptable triticale product
“From the results it was concluded that an acceptable product could be produced at 20% initial moisture using either the small nozzle and operating at 350 °F or the larger nozzle and operating at 400 °...”