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KMID : 1160620010060030163
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Preventive Nutrition and Food Science
2001 Volume.6 No. 3 p.163 ~ p.169
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Extrusion Puffing of Pork Meat-Defatted Soy Flour-Corn Starch Blends to Produce Snack-like Products
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Jamora Jennifer J.
Rhee Ki-Soon
Rhee Khee-Choon
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Abstract
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To produce expanded, minimally hard extrudates from blends of raw pork meat (20%), defatted soy flour (25%), and corn starch using a single-screw extruder, various combinations of feed moisture, process temperature, and screw speed were evaluated. First series of extrusion runs were conducted according to a central composite rotatable design/response surface methodology (RSM). Upon assessing the full model for each response, insignificant terms were eliminated to determine final response surface models. Screw speed within the range evaluated was found to have no significant effect on expansion ratio (ER) or shear force (SF) of extrudates. Since examinations of the response surfaces and their generated grids of predicted values indicated that maximum ER and minimum SF were likely to be attained with a moisture-temperature combination outside the RSM experimental range, the second series of extrusion runs were conducted with several selected combinations of moisture and temperature to determine a practical optimum extrusion condition. The combination of 22.78% feed moisture, 160℃ process temperature, and 170 rpm screw speed was chosen as such a condition, and used in the final extrusion. The final product required less force to break than did commercial pretzel sticks.
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KEYWORD
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extrusion, puffing, pork, soy flour, com starch, snacks, process optimization
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