EFFECT OF EXTRUSION COOKING ON THE PROPERTIES AND ACCEPTABILITY OF BREAD-CRUMB-LIKE COATING PRODUCTS

Figures & data

Table 1. General Formulations of Extruded Breadcrumb

Formulations	Wheat Flour	Defatted Soy Flour	Salt	Emulsifier*	Fat	Baking Powder**	Pregelled Starch	Sugar	Glycl.
F1	81.5	2.5	2	0.3		2.8	7.5	3.4	0
F2#	74	5	2	0.3		2.8	7.5	3.4	5
F3	79	5	2	0.3		2.8	7.5	3.4	0
F4	81.5	5	2	0.3		2.8	0	3.4	5
F5	84	2.5	2	0.3		2.8	0	3.4	5
F6	86.5	5	2	0.3		2.8	0	3.4	0
F7	76.5	2.5	2	0.3		2.8	7.5	3.4	5
F8	89	2.5	2	0.3		2.8	0	3.4	0
F9	84	5	2	0.3		2.8	0	3.4	2.5
F10	77	5	2	0.3	2	2.8	7.5	3.4	0
F11	79	5	2	0.3		2.8	7.5	3.4	0
F12	79.8	5	2	0.3		2	0	3.4	0
F13	77.8	5	2	0.3		4	0	3.4	5
F15	88.7	5	2	0.3		4	0	0	0
F16	90.7	5	2	0.3		2	0	0	0
F17	89.7	5	2	0.3	1	2	0	0	0

*Monoglyceyl fatty acid ester.

**Mixtures of Disodium hydrogen phosphate, sodium bicarbonate and wheat flour.

#Basic formulation of superbake breadcrumb.

Table 2. Characteristics of Tasted Samples

Sample	Control (Morton's)	Tech. 42810	Tech. 30111
Formulation		F15	F15
Screw speed (rpm)		150	140
Barrel moisture (%)		27	30
Barrel temperature (°C)		120	100
Flow rate (Kg/hr)		61	55
Moisture of final particle (%)	8	3.89	2.5
Bulk density (g/100 mL)	24	27.4	29.2
Sink ratio (%)	95	95	90
Fat uptake (mg/g)	0.48	0.44	0.52

Table 3. Effect of Glycerol, Pregelled Starch, and Soya Flour on the Texture of Extruded Breadcrumb

Formula	Des. No.	Run No.	Glycerol (%)	Pre.starch (%)	Soy Flour (%)	Texture Score
F8	1	8	0	0	2.5	7
F5	2	5	5	0	2.5	9
F1	3	1	0	7.5	2.5	6
F7	4	7	5	7.5	2.5	6.5
F6	5	6	0	0	5	7.5
F5	6	5	5	0	5	8.5
F3	7	3	0	7.5	5	8.5
F2	8	2	5	7.5	5	7.5
Average Score	Glycerol		Pre. Starch		Soya Flour
Low level	7.25		8.00		7.13
High level	7.88		7.13		8.00
Difference	0.63		0.87		0.87
Difference per 2.5% change	0.315		0.29		0.87

Table 4. Comparison of Bulk Density in Different Barrel Temperature Groups

Barrel Temperature	Groups	Count	Sum	Bulk Density	Variance
120°C	Column 1	21	575.4	27.4	7.434
100°C	Column 2	19	525.7	29.2	11.477
Source of Variance
	SS	Df	MS	F	P-value	F-crit
Between group	31.59722	1	31.59722	3.40062	0.073191	4.10546
Within group	343.7894	37	9.291607
Total	375.3867	38

Figure 1. Effect of moisture content on bulk density.

Figure 2. Effect of baking powder level on the bulk density of extruded breadcrumb.

Figure 3. Acceptability of breadcrumbs-total consumers.