(Zea mays. L) extrudates - PSFST

More documents

Recommendations

Info

Table 5: Effect of extrusion variables on the fat contents of extrudates of two maize cultivars Table of Mean Treatments R-2303 R-2207 T0 0.963a 0.78a T1 0.937c 0.778a T2 0.960a 0.78a T3 0.940abc 0.77b T4 0.890d 0.76b T5 0.850e 0.78a T6 0.830f 0.74c Mean 0.90d 0.75c Pakistan Journal of Food Sciences (2012), Volume 22, Issue 2, Page(s): 108-116 PAK. J. FOOD SCI., 22(2), 2012:108-116 ISSN: 2226-5899 (T0 105ºC, 110 r.p.m, 18% m.c), (T1 130 ºC,120 r.p.m, 20% m.c.) (T2 135 ºC,120 r.p.m, 17% m.c.) (T3 135 ºC, 140r.p.m, 20% m.c.) (T4 150 ºC, 170 r.p.m, 19% m.c.) (T5 150 ºC, 150 r.p.m 20% m.c.) (T6150 ºC, 170 r.p.m, 18% m.c.) Table 6: Effect of extrusion variables on the protein contents of extrudates of two maize cultivars Treatments R-2303 R-2207 T0 8.36d 8.90bc T1 9.38a 8.89bc T2 9.37a 8.91b T3 9.36a 8.93ab T4 9.15b 8.91b T5 9.12bc 8.91b T6 9.10bc 8.95a Mean 9.33ab 8.91b (T0 105ºC, 110 r..p.m, 18% m.c), (T1 130 ºC,120 r.p.m, 20% m.c.) (T2 135 ºC,120 r.p.m, 17% m.c.) (T3 135 ºC, 140r.p.m, 20% m.c.) (T4 150 ºC, 170 r.p.m, 19% m.c.) (T5 150 ºC, 150 r.p.m 20% m.c.) (T6150 ºC, 170 r.p.m, 18% m.c.) Mean 0.871 0.854 0.870 0.850 0.825 0.810 0.785 Mean 8.63 9.13 9.15 9.14 9.03 9.000 9.020 113
Minerals in maize grits and extrudates Even though mineral constituent correspond to a small fraction the composition of foods, they play key roles in food nutrition. In spite of the significance of minerals for health, comparatively little studies have observed mineral steadiness during extrusion because they are secure in other food processes. The results related to minerals (Na) present in maize grits has been shown in Table 7. It was clear from the data that Na content was not extensively influenced by extrusion cooking for diverse treatments. Na content of R-2303 grits was 1.44 mg/100g and R-2207 grits was 1.88 mg/100g. Results shown in Table 7 have compared the Na content of diverse treatments among which the highest level of Na was observed in T0 (1.85 mg/100g) table no 9. Extrudates of treatment T6 (1.30 mg/100g) table no 8 were lesser in Na content. It was apparent from the data that K content was considerably influenced by extrusion variables The study of variance for K content of extrudates prepared by various treatments has been shown in Table 8 and 9. It was apparent from the data that K content was considerably influenced by extrusion variables for different treatments. K content of R-2303 grits was 85 mg/100g and R-2207 grits was 89 mg/100g. Results are presented in table 7 have compared the K content of various treatments among which the highest level of K was observed in T6 (152.22 mg/100g). Extrudates of treatment T4 (148.22 mg/100g) were inferior in K content. The study of variance for Ca level of extrudates prepared by different treatments has been shown in Table 8 and 9. It was clear from the data that Ca content was extensively influenced by extrusion cooking for dissimilar treatments. Ca content of R-2303 grits was 2.95 mg/100g and R-2207 grits was 3.7 mg/100g. Results presented in Table 8 and 9 include the Ca content Table 7: Mineral contents of maize grits (R-2303 and R-2207) Pakistan Journal of Food Sciences (2012), Volume 22, Issue 2, Page(s): 108-116 PAK. J. FOOD SCI., 22(2), 2012:108-116 ISSN: 2226-5899 of various treatments among which the maximum level of Ca was seen in T1 (3.85 mg/100g). Extrudates of treatment T0 (2.95 mg/100g) were lower in Ca content. Extrusion conditions of (120-170 r. p. m. screw speed, 105-150 °C exit temperature and 18-20% moisture raise the level of iron than the levels of iron in uncooked grits. It was obvious from the data that Fe content was drastically changed by extrusion cooking for different treatments. Fe content of R-2303 grits was 1.35 mg/100g and R-2207 grits was 1.4 mg/100g. The highest level of Fe was observed in T6 (2.8 mg/100g). Extrudates of treatment T2 (2.46 mg/100g) were inferior in Fe content. The study of variance for Mn level of extrudates prepared by different treatments has been shown in Table no 8 and 9. It was apparent from the data that Mn levels were not much affected by extrusion cooking for different treatments. Mn content of R-2303 grits was 34 mg/100g and R-2207 grits was 32.11 mg/100g. Values given in Table 17 include the Mn content of various treatments among which the utmost level of Mn was observed in T4 (36.00 mg/100g). Extrudates of T1 (36.83 mg/100g) were lesser in Mn content. The consequences are in harmony with Camire (2000) who suggested that rise in intensity of minerals in extrudates that may be accredited to the accumulation of these minerals throughout water used during extrusion. Extrusion can develop the absorption of minerals by dropping other aspect that reduces absorption negatively (Alonso et al., 2001). Extrusion does not extensively have an effect on mineral composition of maize extrudates, except for iron. Iron level of the grits increased following processing into extrudates that may be the result of metallic pieces, mainly screws, of the extruder. In ending, extrusion cooking enhances apparent absorption of most minerals. Maize Cultivar Na K Ca Fe Mn mg/100g mg/100g mg/100g mg/100g mg/100g R-2303 1.44b 121.02b 2.93b 1.60b 33.09a R-2207 1.88a 145.55a 3.05a 2.44a 31.13b 114
Page 1 and 2: Pakistan Journal of Food Sciences (
Page 3 and 4: Pakistan Journal of Food Sciences (
Page 5: Ash content of corn grits and extru
Page 9: distribution in a single screw extr

(Zea mays. L) extrudates - PSFST

Create successful ePaper yourself

Delete template?

Save as template?