(Zea mays. L) extrudates - PSFST

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
Table 8: Effect of extrusion variables on the mineral contents of the extrudates of the cultivar R-2303
Treatments Na K Ca Fe Mn
T0 1.43ab 115.66b 2.95e 1.75b 34.45b
T1 1.44a 120.63b 3.15d 1.67bc 34.95b
T2 1.44a 120.83b 3.15d 1.53c 35.45a
T3 1.40b 124.75b 3.25b 160bc 32.96c
T4 1.36c 125.05ab 3.45a 1.53c 36.00a
T5 1.33cd 123.75b 3.10c 1.7b 36.00a
T6 1.30de 126.11a 3.23b 1.8a 35.45a
(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 9: Effect of extrusion variables on the mineral contents of the extrudates of the cultivar R-2207
Treatments Na K Ca Fe Mn
T0 1.85ab 150ab 3.70bc 2.50ab 32.11cd
T1 1.80cd 150.7ab 3.85a 2.65ab 32.00cd
T2 186a 151.5ab 3.64c 2.46b 32.53c
T3 186a 151.25ab 3.76b 2.64ab 34.01a
T4 1.79 149.31b 3.76b 2.7ab 33.25b
T5 1.82c 148.22b 3.76b 2.75ab 33.00b
T6 1.77e 152.22ab 3.31d 2.8a 33.95ab
(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.)
Conclusion
Extrusion is an ultimate technique for producing a variety of
extruded products such as snacks and breakfast cereals.
Extrusion processing conditions (moisture content, low
residence time and low temperature) help advanced
preservation of amino acids, high protein and starch
digestibility, and reduce lipid oxidation, higher retention of
vitamins and higher absorption of minerals. Extrusion
processing parameter Screw speed, temperature and moisture
content has considerable effect on the physical properties of
extudates and sensory properties of maize extrudates.
Extrusion cooking does not extensively influence mineral
composition of maize extrudates, except for iron. Iron content
of the grits increased after processing into extrudates. The
method used in this study allowed us to end that the harder
maize grits of R-2207 gives products with greater expansion
values, elevated degree of cooking and lower mechanical
resistance than the softer one of R-2303. Our findings give
support to the fondness of the snack industry for harder-maize
grits. There are many areas that require further research
regarding extrusion and nutrition.
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