Effect of extrusion process variables on microstructure of blends of minced fish and wheat flour.

Suvendu, Bhattacharya and Das, H. and Bose, A. N. (1990) Effect of extrusion process variables on microstructure of blends of minced fish and wheat flour. Journal of Food Science and Technology, India, 27 (1). 22-28, 26 ref..

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Abstract

The effect of the extrusion process variables, such as length/diam. ratio (L/D) of the extruder, composition of feed, temp. of extrusion, and screw speed, on extrudate microstructure was studied. The extrudates were produced from blends of wheat flour and partially dried low-cost marine fish [Bombay duck (Harpodon nehereus)] through a single-screw, variable-length extruder-cooker, with a barrel bore of 25 mm. Examination of the extrudates under scanning electron microscope revealed that higher L/D ratio, and incorporation of higher amount of fish in the extruder feed yielded a product with organized fibrous microstructure. These products can be used as an analogue for fish or meat. Expanded fish snacks, on the other hand, could be generated by use of lower L/D ratio or feed ratio. Increase in temp. (100-140

Item Type:	Article
Uncontrolled Keywords:	CEREAL-PRODUCTS; EXTRUSION-; FISH-; FISH-PRODUCTS; FLOURS-CEREAL; MICROSCOPY-; SNACK-FOODS; WHEAT-; FLOUR-; FLOUR-SPECIFIC; MICROSTRUCTURE-; SNACKS-
Subjects:	600 Technology > 08 Food technology > 18 Processed foods 600 Technology > 08 Food technology > 21 Cereals 600 Technology > 08 Food technology > 28 Meat, Fish & Poultry > Fish
Divisions:	Lipid Science and Traditional Foods
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	01 Feb 2021 06:09
Last Modified:	01 Feb 2021 06:09
URI:	http://ir.cftri.res.in/id/eprint/8026

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