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http://dx.doi.org/10.3746/jkfn.2004.33.10.1742

Optimization for Extrusion-Cooking of Rice-ISP-File Fish Mixture by Response Surface Methodology  

Lee, Chan (한서대학교 식품생물공학과)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.33, no.10, 2004 , pp. 1742-1747 More about this Journal
Abstract
Effects of raw material composition, feed moisture and process temperature on chemical, physical and sensory properties of extrudates produced by a single-screw extruder from the mixtures of rice flour, isolated soy protein and file fish were evaluated through response surface methodology (RSM). Nitrogen solubility index (NSI), integrity index (II), rehydration ratio (RR), density, and the external appearance were measured as indices of physicochemical and sensory properties of extrudates. RR was negatively correlated with density (R=-0.742, p<0.0l). Increased amounts of rice flour in feed mixtures resulted in increased RR. The extrudate prepared from the mixtures of ISP, rice flour and file fish showed the highest sensory score at which extrusion temperature was 13$0^{\circ}C$ or above.
Keywords
rice; file fish; extrusion; response surface methodology;
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