Professional Documents
Culture Documents
yam flour;
temperature
amylose/amylopectin
ratio;
extrudate
characteristics;
INTRODUCTION
Extrusion cooking is being used increasingly in the food
industry for the development of new products such
as snacks, baby foods, breakfast cereal foods and
modified starches from cereals and tubers. Over the
past twenty years, the use of food extruders has
increased considerably, mainly because of a greater
demand for convenience and snack-type foods. In
addition, the extrusion technique is versatile and can be
applied to a wide range of ingredients and formulations
to produce foods of varying structural and rheological
properties (Harper, 1981a).
Studies have been conducted by several workers,
aimed at developing specific food products by extrusion
(Anderson et al, 1969a, b; 1979; Conway and Anderson, 1973). Also, available literature on the subject
dealt with the effect of some extrusion variables on the
physicochemical changes in starch components of the
feed ingredients used (Lawton et al., 1980).
Food Research Institute, PO Box M20, Accra,
whom correspondence
should be addressed
200
Ghana.
TO
feed
moisture;
extrusion
Major factors affecting extrusion include feed moisture, particle size, extrusion temperature and starch
variety. Feed ingredient moisture content was found to
affect product density, expansion cooking, product
rehydration, starch gelatinization, cellular structure as
well as the mechanical properties of the extruded
products (Mercier and Feillet, 1975; Harper, 1981b).
Particle size distribution of ingredients affects both
extruder performance and product quality (Harper,
1981~; Evans, 1979) while temperatures in all zones of
the extruder have a marked effect on texture, density,
viscosity, solubility, rehydration
characteristics
and
nutritive value of the extruded product (Smith, 1976;
Harper, 1981~).
The effects of amylose/amylopectin
ratio on the
quality of extruded products and under different
extrusion conditions have been studied. High amylose
starches were found to produce hard, dense and less
expanded extrudates (Murray ef al., 1968; Feldberg,
1969; Smith,l971; Faubion et al., 1982). Mercier and
Feillet (1975), however, reported an increase in expansion up to a limit after which a decrease occurred. De la
Gueriviere (1976) found that the effects of the amylose/
0956-71351921040200-05
Puffing characteristics
amylopectin
ratio were dependent
on the extrusion
temperature
and the screw speed used.
Regarding
feed ingredients,
several cereal products
including
cornmeal,
corn flour, wheat, sorghum
and
rice flours
have been used in the production
of
extruded foods. With respect to root crops and tubers,
however, only cassava (Manihot utilissima) and potato
(Sofunum tuberosum) have been used as main extrusion
feed ingredients
(Sanderude,
1969; Wells, 1976). Other
available root and tuber crops have not been adequately explored. Specifically,
no work has been reported on
the use of yam for the development
of extruded
products.
Several
varieties
of yam (Dioscorea species)
are
produced
in many developing
countries
as subsistence
food crops that play a significant
role in the economy
and nutrition.
Over 90% of the estimated annual global
yam production
of 20 million
tonnes
is from West
Africa, where it serves as a starchy carbohydrate
staple
with a dietary
role similar
to cassava.
Yams are
consumed
mainly in the fresh state and large-scale
industrial
processing
into dehydrated
products
is uncommon,
in spite of a substantial
amount of research
conducted
in this area (Chan, 1983).
The application
of extrusion
technology
for the
development
of extruded
yam products
would be an
economic boost to the producing countries,
as well as a
means of introducing
variety into the utilization
of the
crop. There is the need, however,
to establish
the
effects
of extrusion
variables
and feed ingredient
components
on the characteristics
of the extruded yam
products.
The purpose
of this study was to investigate
the
effects of extrusion conditions
on the puffing characteristics of yam flour. This will facilitate the establishment
of feasible extrusion parameters
for the development
of
high quality extruded yam products.
Table
Extrusion
parameters
Parameters
Condition
Fixed parameters
I. Screw speed
2. Feed rate
3. Die diameter
Varied
AND
METHODS
and tempering
parameters
I. Barrel temperature
2. Feed particle
size
3. Feed moisture
content
4. Added amylose/
amylopectin
Temperature
was based
extruder barrels = 5)
Extruder
on the second
barrel
temperature
(No. of
Effects of extrusion
MATERIALS
used
temperature
Feed moisture
quality
Seven batches
of fine grade yam flour (< 300 pm
particle
size) were tempered
to give samples
with
moisture content of 6, 8, 9, 10, 12, 14 and 17%. Each
sample was extruded
under the processing
conditions
given in Table I (fixed parameters)
using a constant
temperature
range of llO-115C.
The resulting
products were analysed after cooling for 15 min to obtain
the effect of feed moisture
content
on the product
moisture
content,
expansion
index, bulk density and
firmness.
201
Puffing characteristics
Amylose
and amylopectin
of extrudate
moisture
Moisture determinations
were carried out using the
standard air oven method (AOAC, 1984). The bulk
density of extruded products was determined using the
method of Harper (1981d).
Product expansion
The degree of expansion of the extrudates was characterized by the diametral expansion and the expansion
index. Diametral expansion was determined as the
mean of ten measurements
of the diameter of the
extruded product after cooling in ambient air. The ratio
of the mean diameter to the diameter of the extruder
die was calculated as the expansion index.
Product firmness
size
expansion. At temperatures > 100C however, acceptable products were obtained with medium grade flour.
Product characteristics were affected differently by
extrusion temperature.
The inverse relationship between extrusion temperature and product moisture content has been adequately
explained in previous studies (Sanderude and Ziemba,
1968; Harper, 1981a; Matson, 1982; Clark, 1986). The
moisture present in the feed material is super-heated as
the feed moves through the barrels. This condition,
coupled with the high shearing action of the screw and
the restriction to flow at the die, creates a high pressure
build-up in the barrels. As the product emerges, the
sudden drop in pressure and temperature
causes
vaporization of the superheated moisture. The higher
the temperature, the greater the pressures developed
and hence more moisture loss occurs in the product.
The relatively lower moisture content of product from
finer grade flour samples observed in the results of this
study can be explained in terms of greater exposed
surface area due to the smaller particle size feed.
Results of the effect of temperature on expansion
index showed a similar trend for each grade of flour
(Table 2). Expansion increased with increasing extrusion temperature.
Similar observations were made
using corn grits (Mercier and Feillet, 1975) and maniac
starch (Mercier ef al. 1980). Harper (1981~) also
reported increasing expansion with temperature up to a
maximum temperature range which was dependent on
the feed moisture content. The temperature effect on
product expansion can be explained in terms of both
pressure gradient experienced by the emerging extrudate and its altered structural characteristics. According to Harper (1986), under the conditions of low
moisture extrusion, starch and protein molecules are
denatured and align themselves along the streamlines
in the laminar flow occuring in the extruder screw and
Table 2 Effects of extrusion
temperature
particle size on product characteristics
Temperature
Product characteristics
and feed grade
Product moisture
content (%)
Fine
Medium
Coarse
Very coarse
Expansion
index
Fine
Medium
Coarse
Very coarse
and
yam
flour
feed
(C)
80-85
90-95
100-105
110-115
120-125
8.22
-
7.44
-
7.99
7.72
7.79
7.64
6.64
7.21
7.09
7.13
5.75
6.31
6.65
6.06
4.19
5.13
6.31
6.08
1.87
-
2.45
-
2.13
1.71
2.61
2.53
2.99
2.44
2.91
2.92
3.78
3.04
3.34
3.76
4.68
4.49
3.92
4.44
170
-
150
-
160
200
150
180
130
150
140
150
100
120
130
130
100
110
130
110
17.1
43.5
43.9
14.9
45.0
43.7
12.5
29.5
39.8
44.9
10.1
13.4
14.9
16.4
8.4
10.5
11.1
15.8
(kg)
300-600
pm;
coarse,
Puffing characteristics
content
on product
Table
Effect
of feed moisture
content
on the characteristics
of
Product
moisture
content (%)
Expansion
Index
6.0
8.0
9.0
10.0
12.0
14.0
17.0
5.65
5.71
5.75
5.82
5.83
6.10
6.81
2.26
2.Y7
3.78
3.41
2.41
2.27
1.55
Product
Bulk
density
firmness
(K gm )
(kg)
150
I IO
100
120
I80
200
2.50
35.0
12.8
10.1
11.3
23.2
44.1
45.4
moisture
above 9% caused a progressive
increase in
bulk density and firmness while the product expansion
decreased.
During extrusion,
moisture in the feed is superheated
and the vapour pressure created as a result provides
most of the force which causes expansion
once the
product is released to ambient pressure and temperature (Harper,
1981a; Matson,
1982; Clark,
1986;
Harper,
1986). Under the extrusion
conditions
used,
increasing
the feed moisture
between
6 and 9%
provided
more
vapour
for increased
expansion.
Above 9% feed moisture content however, the extrusion temperature
was not high enough
to cause
adequate
superheating
for the required
vapour pressure. This explanation
could also account for the trends
observed
in the product
bulk density.
Expansion
is
inversely related to product bulk density.
A gradual decrease in colour intensity
and greater
surface irregularity
were observed with increasing feed
moisture
content.
Colour was from a golden brown
with dark brown specks through
golden brown to
cream. Feed samples with 8-10%
moisture
gave the
attractive
golden brown products.
These were also
relatively regular in shape. High feed moisture content
of 17% gave products with rings.
Effects of added amylose and amylopectin
characteristics
of yam flour
on the puffing
Puffing characteristics
Table 4
expansion
Effect of addition
of amylose
index of yam flour extrudates
Level of
added starch
component
Diametral
expansion
(X)
(mm)
Amylose
0
IO
I5
20
25
30
Amylopectin
0
5
I0
I5
20
25
30
and
amylopectin
Expansion
index
on the
Decrease
expansion
in
(A)
18.9f
18.02
17.7t
16.1?
15.7+
15.5+
14.92
1.32
1.14
I.13
1.07
1.10
1.04
I.01
3.78
3.60
3.54
3.22
3.14
3.10
2.98
0.0
4.8
6.3
14.8
16.9
18.0
21.2
18.92
18.72
18.3+
18.3?
18.92
18.95
18.6f
1.32
1.28
1.31
1.22
1.43
1.38
1.32
3.78
3.74
3.66
3.66
3.78
3.78
3.72
0.0
1.1
3.2
3.2
0.0
0.0
1.5
204
( I YX4) Official
Dekker,
Charbonniere,
R., Duprat, F. and Guilbot, A. (1973) Changes in
various starches
by cooking-extrusion
processing.
II. Physical
structure of extruded products.
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Clark, J.P.
industry.
(1986) Texturization
processes
Food Technol. 40 (3), 91
in the
cereal
Agriculture
foods
extruded
Series.
Longmans
starch-based
In:
In: Extrusion of
extruded foods.
pp. 66-88
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of foods.
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Cereal Foods
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products
of
in