Properties of extruded expandable breadfruit products

• Published in: Food science & technology 2012-04, Vol.46 (1), p.326-334
• Main Authors: Ma, Haile, Pan, Zhongli, Li, Baoguo, Atungulu, Griffiths G., Olson, Donald A., Wall, Marisa M., McHugh, Tara H.
• Format: Article
• Language: English
• Subjects: Biological and medical sciences; Breadfruit; breadfruits; bulk density; color; Extrusion; Food industries; Fundamental and applied biological sciences. Psychology; hardness; new products; Optimization; process energy; Processing parameters; sensory properties; specific energy; temperature; value-added products; water content; water solubility
• ISSN: 0023-6438; 1096-1127
• DOI: 10.1016/j.lwt.2011.09.007

It is vital to process breadfruit in order to develop new value-added products with improved sensory and physicochemical characteristics. In this research, dried breadfruit was extruded with a twin screw extruder and effects of barrel temperature, moisture content, feeding rate and screw speed on product physicochemical properties and process energy consumption were studied. Quadratic models were obtained to predict the product quality under various processing conditions. The best range of crispness of the extrudate was from 2.0 to 3.5N/s, hardness from 60 to 75 N and bulk density from 0.3 to 0.38 g/cm3. Corresponding operating conditions of feeding rate, temperature, screw speed and moisture content to obtain best results of crispness, hardness and bulk density were 16 kg/h, 130 °C, 160 rpm, 22 g/100 g; 22 kg/h, 150 °C, 160rpm, 22 g/kg; 19 kg/h, 140 °C, 115 rpm, 19 g/100 g; and 25 kg/h, 140 °C, 145 rpm, 19 g/100 g, respectively. The linear term of screw speed significantly effected all indexes (p