DSpace Community: Kasetsart University

Optimization of extrusion conditions for functional ready-to-eat breakfast cereal

Sat, 01 Jan 2011 00:00:00 GMT

Title: Optimization of extrusion conditions for functional ready-to-eat breakfast cereal; [อาหารเช้าธัญชาติพร้อมบริโภคสุขภาพโดยเทคโนโลยีเอกซ์ทรูชัน]

Authors: Chulaluck Charunuch; Nipat Limsangouan; Waraporn Prasert; Pisut Butsuwan

Abstract: Mixed vegetable powders – composed of purple sweet potato, red cabbage and beetroot at a 2:1:1 ratio – were incorporated with cereal base by an extrusion process to obtain a functional, ready-to-eat breakfast cereal. This study investigated the effects of mixed vegetable powder level (8, 12 and 16%), screw speed (300, 350 and 400 rpm) and feed moisture content (13, 15 and 17%) on the physical and functional properties of extrudates in breakfast cereal production using response surface methodology (RSM) and Box-Behnken experimental design. The results showed high correlation coefficients (R2 ) of multiple regression equations about the relationship among product responses and process variables, and no significant lack of fit (indicating a best-fit model). The optimum conditions were determined from the overlaid area found by superimposing the individual contour plots of responses. Correspondingly, the verification of results showed good agreement between the responses of experimental values at selected optimum conditions and the predicted values from regression equations.

Production of healthy protein and snack foods for small-scale industry from full fat soy flour

Fri, 01 Sep 2006 00:00:00 GMT

Title: Production of healthy protein and snack foods for small-scale industry from full fat soy flour

Authors: Chulaluck Charunuch; Kritsana Temtrakool; Saovaluk Runggaeng; Urai Paowsungthong; Warunee Varanyanond

Abstract: Village texturizer has been developed in this study to produce healthy protein and snack food products from full fat soy flour. Owing to its uncomplicated technology, lower operating and maintenance costs, this machine could be used effectively at its optimum pressure and temperature to produce food products for small-scale industry. Full fat soy flour was produced with low heat treatment and used as a raw material in the production of healthy protein and snack foods. For protein food, the productionconditions were varied as: full fat soy flour:sesame residue of 100:0, 90:10; temperature of 180, 200, 220 ∞C; pressure of 5 and 7 bar. On the other hand, the production conditions for snack foods were varied as: full fat soy flour:tapioca flour of 20:80, 30:70; temperature of 150 , 170 ∞C; pressure of 3, 5 and 7 bar. The products were then evaluated in terms of appearance, water holding capacity (only protein food), texture (hardness and chewiness / crispiness) and sensorial quality. The results showed that the production of protein food should be conducted using high full fat soy flour (100%), suitable pressure (5 bar) and not too high temperature (180∞C) in order to get the best product with good shape, colour and texture. In contrast, the production of snack food should be conducted using low full fat soy flour (20%), low temperatme (150∞C) and high pressure (7 bar) to get the smooth circular shape andgood color with high expansion. Furthermore, both finished products were evaluated in terms of the nutrition labeling, which was fitted for protein and snack foods.

Optimization of functional egoma (Perilla flutescens var. flutescens) leaf snack production

Thu, 01 Jan 2009 00:00:00 GMT

Title: Optimization of functional egoma (Perilla flutescens var. flutescens) leaf snack production

Authors: Nipat Limsangouan; Chulaluck Charunuch; Seiichiro Isobe

Abstract: Optimization condition for egoma leaf snack production was investigated using response surface methodology. A central composite design with four independent variables: screw speed; feed rate; moisture content and egoma leaf content was use to study the response variables. A second-degree equation for independent and response variables was computed and used to create the contour and surface plot graphs. The screw speed at 215 rpm, feed rate of 43.1 g/min, moisture content at 14.1 % and egoma leaf content of 3.0 % were suitable to make egoma leaf snack with the responses as 2.20 ± 0.08 (expansion ratio); 0.48 ± 0.01 g/ml (bulk density); 3451 ± 207 g (hardness); 9.80 ± 3.90 (crispness); 0.25 ± 0.02 mmol Trolox/g (antioxidant activity); 3.02 ± 0.25 mg GAE/g (total phenolic content) and 0.22 ± 0.01 % w/w (resistant starch content).

Optimization and extrusion behavior on functional ready-to-eat breakfast cereal

Fri, 01 Jan 2010 00:00:00 GMT

Title: Optimization and extrusion behavior on functional ready-to-eat breakfast cereal

Authors: Chulaluck Charunuch; Nipat Limsangouan; Waraporn Prasert; Pisut Butsuwan