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Optimization of pneumatic sheet extrusion of whole wheat flour poory dough using response surface methodology.

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Relation http://ir.cftri.com/12029/
http://dx.doi.org/10.1007/s13197-014-1499-z
 
Title Optimization of pneumatic sheet extrusion of whole wheat flour
poory dough using response surface methodology.
 
Creator Venkatesh Murthy, K.
Sudha, M. L.
Ravi, R.
Raghavarao, K.S.M.S.
 
Subject Indian flat bread
07 Food Engineering
 
Description Pneumatic extrusion of whole wheat flour dough is
a challenge in the preparation of Poory. In the present study,
the pneumatic extrusion process variables (pneumatic pressure,
rate of extrusion) and quality of deep fried product (oil
uptake, frying time, puffed height) was evaluated to get Poory
of maximum overall sensory quality, minimum shear and
minimum oil uptake. These parameters depend on the moisture
content of wheat dough. Response surface methodology
was demonstrated to be an efficient tool for the optimization
of process parameters of pneumatic extrusion. The results
indicated that extrusion pressure ranging from 3~6×105 Pa
for the whole wheat flour dough with added moisture of 56~
60 % was found to give a uniform rate of extruded sheet. It
was observed that submerged frying time for the extruded
dough sheet was in the range of 35~40 s, with the temperature
of the vegetable oil to be in the range of 180~185 °C. Oil
uptake during frying was about 12±1 % and the textural shear
force was found to be 9.9 N with an overall sensory score of
7.2±0.5 on nine point scale. The experimental errors for all
attributes were non-significant (p>0.05) and thus optimum
variables predicted by the model are found suitable.
 
Date 2015
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/12029/1/ournal%20of%20Food%20Science%20and%20Technology%20July%202015%2C%20Volume%2052%2C%20Issue%207%2C%20pp%204405-4413.pdf
Venkatesh Murthy, K. and Sudha, M. L. and Ravi, R. and Raghavarao, K.S.M.S. (2015) Optimization of pneumatic sheet extrusion of whole wheat flour poory dough using response surface methodology. Journal of Food Science and Technology, 52 (7). pp. 4405-4413. ISSN 0022-1155