Development of novel extruded snack from sweet potato and corn flour

Tan , Heng Shian (2011) Development of novel extruded snack from sweet potato and corn flour. Universiti Malaysia Sabah. (Unpublished)

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Abstract

The purpose of this project was to study how feed moisture content and sweet potato flour content affected the properties (colour, expansion ratio, bulk density, textural properties and sensorial properties) of corn flour extrudates. A total of six samples with various feed moisture content (12, 14, and 16%) and sweet potato flour replacement (25, 50 and 75%) was produced through a controlled extrusion process (Die barrel temperature= 120°(; feed rate= 19 kg/hr; screw speed= 200 rpm). Study found that the increase of sweet potato flour content in formulation increased the darkness, redness and yellowness of extrudates. Increase of feed moisture content and sweet potato flour content was found to increase the bulk density and hardness, but decreased the expansion ratio and crispness of extrudates. Expansion ratio was found to have strong negative correlation (- 0.919**) with bulk density. Result of sensory evaluation on air cell size, hardness and compactness was found to be strongly associated to their physical analysed counterpart with correlation coefficient of 0.863*, 0.900* and 0.970** respectively. Feed moisture content did not affect the preference for all samples (p>0.05) while sweet potato flour only affected preference samples prepared using 12% feed moisture content (p<0.05). Extrudate with higher sweet potato flour content (50%) was more preferable because of better colour, more acceptable sweetness, and better crispness. Samples with 50% sweet potato flour content at 12 and 16% feed moisture content as well as sample with 75% sweet potato flour content at 14% feed moisture content were rated the highest preference amongst all samples studied (p<0.05) owning to better crispness and more acceptable sweetness.

Item Type:Academic Exercise
Uncontrolled Keywords:sweet potato flour, feed moisture, corn flour, novel extruded snack
Subjects:T Technology > TX Home economics > Nutrition. Foods and food supply
ID Code:6159
Deposited By:IR Admin
Deposited On:04 Jun 2013 15:47
Last Modified:04 Jun 2013 15:47

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