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Feed composition and particle size affect the physicochemical properties of jackfruit-corn extrudates 1 1 Introduction 1 2 Materials and methods 2 2.1 Materials 2 2.2 Methods 2 2.2.1 Production of jackfruit powders 2 2.2.2 Moisture sorption isotherms & modelling 3 2.2.3 Extrusion 3 2.2.3.1 Specific mechanical energy 3 2.2.3.2 Minimum residence time 3 2.2.3.3 Expansion ratio 3 2.2.4 Texture analysis: hardness 3 2.2.5 Sample drying 4 2.2.6 Colorimetry, water solubility index (WSI) and water absorption index (WAI) of extrudates 4 3 Results and discussion 4 3.1 Moisture sorption isotherms 4 3.2 Extrusion response 4 3.2.1 Specific mechanical energy (SME) 4 3.2.2 Minimum residence time 4 3.2.3 Expansion ratio 5 3.2.4 Extrusion response discussion 6 3.3 Extrudate properties 7 3.3.1 Hardness 7 3.3.2 Colorimetry, moisture content, WSI and WAI 8 4 Conclusion 8 Author contributions 9 Declaration of competing interest 9 Data availability 9 Acknowledgements 9 Appendix A Supplementary data 9 References 9
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Common subject areas: history, science, philosophy, social sciences.
- Language
- EN
- Category
- nonfiction
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