Color development in an extrusion-cooked model system

Hanwu Lei, Roger Ruan, R. Gary Fulcher, Bernhard van Lengerich

Research output: Contribution to journalArticle

6 Scopus citations

Abstract

Rice-glucose-lysine blend was extruded using a co-rotating twin-screw extruder. The effects of different extrusion conditions on the browning properties of extrudates were analyzed and compared using the CIE Lab system of measurement. Extrusion process variables included moisture content, screw speed, barrel temperature, and screw geometry. The influence of product temperature on the browning property of extrudates was significant (P<0.05). The color parameters were related to product temperature by a 4 th degree polynomial (P<0.05). Hunter color scale values (L*, a*, b*, -L*a*/b*, Whiteness Index, and Yellowness Index) from extruded samples were analyzed to relate to extrusion process variables. Product temperature and browning properties were modeled and tested at various screw configurations and extrusion conditions. Product temperature and browning property models were verified using different screw geometries and other processing conditions with reasonable accuracy.

Original languageEnglish (US)
Pages (from-to)55-63
Number of pages9
JournalInternational Journal of Agricultural and Biological Engineering
Volume1
Issue number2
DOIs
StatePublished - Dec 1 2008

Keywords

  • Browning
  • Empirical modeling
  • Hunter color scale
  • Maillard reaction
  • Twin-screw extrusion

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