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Effect of moisture content on extruded dough of green tea breakfast cereal |
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| รหัสดีโอไอ | |
| Creator | Kamonyanun Phawatwiangnak, Rajnibhas Samakradhamrongthai, Srisuwan Naruenartwongsakul and Niramon Utama-ang |
| Title | Effect of moisture content on extruded dough of green tea breakfast cereal |
| Publisher | Faculty of Agro-Industry |
| Publication Year | 2556 |
| Journal Title | Food and Applied Bioscience |
| Journal Vol. | 1 |
| Journal No. | 1 |
| Page no. | 11-23 |
| Keyword | breakfast cereal, green tea, extrusion, moisture content, logistic regression |
| URL Website | www.tci-thaijo.org/index.php/fabjournal |
| Website title | www.tci-thaijo.org/index.php/fabjournal/article/view/76978 |
| ISSN | 2286-8615 |
| Abstract | The objective of this research was to investigate the effect of moisture content on properties of green tea breakfast cerealproducedfrom rice bran using extrusion process. The main ingredients contained 93% rice flour, 2% green tea powder, 2% rice bran, 1% salt, 1% sugar and 1% calcium carbonate. The experiment was conducted by varyingtheinitialmoisture content (10, 11, 12, 13, 14, and 15% wet basis) of the mixed flour usingthecompletely randomized design. The single screw extruder wasoperated at 45 rpm feed rate, 200 rpm screw speed and zone 1, 2 and 3 barrel temperaturesat 115, 145 and 170?C, respectively. The RVAresultsshowed that increasing moisture content provided the decreasing viscosity of mixedflour but increasing the setbackofgels. The consumer acceptance test was examined using 9-point hedonic scaling (n=50).Result showed thatconsumer preferred the 10%initialmoisture content of mixed flourwhich providedthe highest acceptance percentage (83.83%) and the hedonic rating of overall liking, appearance, color, aroma, tea flavor, crispness and stickiness were 5.6?1.4, 5.1?1.4, 5.6?1.5, 5.1?1.8, 5.4?1.7, 6.9?1.4 and 6.5?1.3, respectively. The logistic regression showed that color, aroma, crispness and stickiness influenced the consumer acceptancewith odd ratio at 1.32, 1.29, 1.41 and 1.38, respectively.Themost acceptable extruded breakfast cereal consisted of 2.96?0.01% moisturecontent, L*, a* and b* of 64.23?0.81, 0.45?0.81 and14.16?0.64, respectively, hardness of 5.88?0.09 g.f, expansion ratio of 1.72?0.09, bulk density of 0.17 ?0.00 g/ml, water solubility index of 97.08?0.02and water absorption index of 2.31?0.01 |
