Studies on the development of texturized vegetable products by the extrusion process. III. Effects of processing variables of thiamin retention

Abstract

Thiamin retention in extruded cowpea, mungbean, defatted soybean and air classified mungbean products was studied by a least squares regression equation using process temperature, screw speed, buffer pH and moisture content as the major independent variables. The increase in process temperature, pH and screw speed variables effected the decrease of thiamin retention values, while the increase in moisture content increased retention. The heat generation due to increase of stress force caused by increased screw speed presumably resulted in the thiamin retention values which were lower than expected. The carbohydrate and protein of the feed material flours pro‐tected the thiamin during the thermoplastic extrusion process. Copyright © 1986, Wiley Blackwell. All rights reserved

Source or Periodical Title

International Journal of Food Science & Technology

ISSN

9505423

Page

569-576

Document Type

Article

This document is currently not available here.

Share

COinS