Effects of die temperature, alkalized cocoa powder content and CO₂ gas injection on physical properties of extruded cornmeal

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• 作者：Serge Edou Ondo ; Sasathorn Singkhornart ; Gi-Hyung Ryu ; ^{ghryu@kongju.ac.kr}
• 关键词：Alkalized cocoa powder ; Extrusion ; CO2 injection ; Physical properties
• 刊名：Journal of Food Engineering
• 出版年：2013
• 出版时间：July, 2013
• 年：2013
• 卷：117
• 期：2
• 页码：173-182
• 全文大小：1553 K

文摘

The extrusion process with CO₂ gas injection has been successfully developed for the production of cornmeal-based extrudates with unique porous structure and texture. The die temperature (95, 110, and 120 ¡ãC), alkalized cocoa powder (ACP) content (0 % , 6 % , and 12 % ), and CO₂ gas injection flow rate (0 and 200 mL/min) were critical to control the expansion and texture of the final product. Extrudates containing high level of ACP without CO₂ gas injection were denser, less expanded, and harder than those with CO₂ gas injection. An increase in ACP content from 0 % to 12 % significantly (p < 0.05) increased the specific mechanical energy input and reduced the lightness, redness, yellowness, water absorption index, and water solubility index of extrudates. The peak, breakdown, and final viscosity significantly (p < 0.05) reduced with increasing die temperature and ACP content. The finding showed that the use of CO₂ gas can help to produce extudates with uniform cellular texture. The use of ACP as ingredient using CO₂ gas injection prevented cell collapse and increased expansion indexes of extruded cornmeal at higher die temperature.