ICAR Research Data Repository for Knowledge Management
Effect of extrusion process variables on microstructure of blends of minced fish and wheat flour.
IR@CSIR-CFTRI
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| Relation |
http://ir.cftri.com/8026/
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| Title |
Effect of extrusion process variables on microstructure of blends of minced fish and wheat flour.
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| Creator |
Suvendu, Bhattacharya
Das, H. Bose, A. N. |
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| Subject |
18 Processed foods
21 Cereals Fish |
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| Description |
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
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| Date |
1990
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| Type |
Article
PeerReviewed |
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| Format |
pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/8026/1/JFST%2022%2C%201990%2022-28.pdf
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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