%0 Journal Article
%T Single screw extrusion of apple pomace
%A Kasiviswanathan Muthukumarappan
%A Poonam Singha
%J Food Science and Technology International
%@ 1532-1738
%D 2018
%R 10.1177/1082013218766981
%X Response surface methodology was used to investigate the single screw extrusion of apple pomace每defatted soy flour每corn grits blends and the product properties. Five different blends at a level of 0每20% w/w apple pomace were extrusion cooked with varied barrel and die temperature (100每140⊥), screw speed (100每200ˋrpm), and feed moisture content (14每20% wet basis). Increasing apple pomace content in the blends significantly (Pˋ<ˋ0.05) increased the bulk density, the total phenolic content, and the antioxidant activity of the extrudates. The expansion ratio increased with pomace inclusion level of 5% but decreased significantly (Pˋ<ˋ0.05) at higher levels of pomace inclusion (10每20%). Moisture content had quadratic influence on water absorption and solubility indices. Optimal extrusion cooking conditions most likely to produce apple pomace-enriched extruded snack products were at 140⊥ barrel and die temperature, 20% feed moisture content, and 200ˋrpm screw speed. The results indicated active interaction between apple pomace and starch during expansion process
%K Antioxidants
%K extrusion
%K properties
%U https://journals.sagepub.com/doi/full/10.1177/1082013218766981