Effects of extrusion variables on corn-mango peel extrudates properties, torque and moisture loss

ABSTRACT

Effects of extruder parameters (barrel temperature: 75–175°C; screw speed: 76–100 rpm) and feed formulations (feed moisture: 15–21%; mango peel powder: 0–33.33%) on the extrudate properties, moisture loss, and the mixing torque during extrusion was studied. Feed formulations containing high moisture and mango peel powder produced less expand and hard extrudates. The torque decreased as the barrel temperature, screw speed and mango peel powder content increased. Low temperature extrusion increased the moisture loss of extrudates. Increasing the mango peel powder reduced the extrudate expansion, but the post-drying subjected to the extrudate produced improved texture.

KEYWORDS:

• Corn
• extrusion
• mango peel
• specific heat capacity
• moisture loss
• torque

Acknowledgments

The authors gratefully acknowledge the financial support given by the Putra Graduate Initiative Grant (GP-IPS) under vote number 9498600, Universiti Putra Malaysia (UPM). Mazween Mohamad Mazlan would also like to thanks the UPM for providing her financial assistance under the Graduate Research Fellowship (GRF) programme.

Additional information

Funding

This work was supported by the Graduate Research Fellowship (GRF) Programme, Universiti Putra Malaysia; Putra Graduate Initiative Grant (GP-IPS), Universiti Putra Malaysia [Vot Number 9498600]