Effects of Extrusion Variables on Some Chemical and Functional Properties of Thermo-extrudates from Selected Varieties of Sesame (Sesamum Indicum L)

Folashade A. Ayinde; Yakub O. Bankole; Folake O. Henshaw; Cathrine O. Eromosele; Sajid Alavi; Akinbode A. Adedeji

doi:10.51244/ijrsi.2023.10917

Effects of Extrusion Variables on Some Chemical and Functional Properties of Thermo-extrudates from Selected Varieties of Sesame (Sesamum Indicum L)

Folashade A. Ayinde, Yakub O. Bankole, Folake O. Henshaw, Cathrine O. Eromosele, Sajid Alavi, Akinbode A. Adedeji

Producción científica: Article › revisión exhaustiva

Resumen

This study examined the effects of extrusion conditions of Feed moisture (FM) (14 – 25% wb) and Screw speed (SS) (250 – 350 rpm) at constant barrel temperature of 100oC on some chemical composition and functional properties of thermo-extrudates from three sesame varieties (Bogoro, E8, and Ex-Sudan), using central composite rotatable design on water absorption (WAC) and oil absorption (OAC) capacity, bulk density (BD), solubility (SOL) and swelling capacity (SC). The protein content of thermo-extrudates significantly (p

Idioma original	American English
Páginas (desde-hasta)	161-176
Número de páginas	16
Publicación	International Journal of Research and Scientific Innovation
Volumen	X
N.º	IX
DOI	https://doi.org/10.51244/ijrsi.2023.10917
Estado	Published - 2023

Acceder al documento

10.51244/ijrsi.2023.10917

Otros archivos y enlaces

https://www.mendeley.com/catalogue/b9f59cad-fbe0-30c8-b751-68ea836851cf/

Citar esto

@article{d7fe968ff1be467baa86ddee5abba0b8,

title = "Effects of Extrusion Variables on Some Chemical and Functional Properties of Thermo-extrudates from Selected Varieties of Sesame (Sesamum Indicum L)",

abstract = "This study examined the effects of extrusion conditions of Feed moisture (FM) (14 – 25\% wb) and Screw speed (SS) (250 – 350 rpm) at constant barrel temperature of 100oC on some chemical composition and functional properties of thermo-extrudates from three sesame varieties (Bogoro, E8, and Ex-Sudan), using central composite rotatable design on water absorption (WAC) and oil absorption (OAC) capacity, bulk density (BD), solubility (SOL) and swelling capacity (SC). The protein content of thermo-extrudates significantly (p",

author = "Ayinde, \{Folashade A.\} and Bankole, \{Yakub O.\} and Henshaw, \{Folake O.\} and Eromosele, \{Cathrine O.\} and Sajid Alavi and Adedeji, \{Akinbode A.\}",

year = "2023",

doi = "10.51244/ijrsi.2023.10917",

language = "American English",

volume = "X",

pages = "161--176",

number = "IX",

}

Effects of Extrusion Variables on Some Chemical and Functional Properties of Thermo-extrudates from Selected Varieties of Sesame (Sesamum Indicum L). / Ayinde, Folashade A.; Bankole, Yakub O.; Henshaw, Folake O. et al.
En: International Journal of Research and Scientific Innovation, Vol. X, N.º IX, 2023, p. 161-176.

Producción científica: Article › revisión exhaustiva

TY - JOUR

T1 - Effects of Extrusion Variables on Some Chemical and Functional Properties of Thermo-extrudates from Selected Varieties of Sesame (Sesamum Indicum L)

AU - Ayinde, Folashade A.

AU - Bankole, Yakub O.

AU - Henshaw, Folake O.

AU - Eromosele, Cathrine O.

AU - Alavi, Sajid

AU - Adedeji, Akinbode A.

PY - 2023

Y1 - 2023

N2 - This study examined the effects of extrusion conditions of Feed moisture (FM) (14 – 25% wb) and Screw speed (SS) (250 – 350 rpm) at constant barrel temperature of 100oC on some chemical composition and functional properties of thermo-extrudates from three sesame varieties (Bogoro, E8, and Ex-Sudan), using central composite rotatable design on water absorption (WAC) and oil absorption (OAC) capacity, bulk density (BD), solubility (SOL) and swelling capacity (SC). The protein content of thermo-extrudates significantly (p

AB - This study examined the effects of extrusion conditions of Feed moisture (FM) (14 – 25% wb) and Screw speed (SS) (250 – 350 rpm) at constant barrel temperature of 100oC on some chemical composition and functional properties of thermo-extrudates from three sesame varieties (Bogoro, E8, and Ex-Sudan), using central composite rotatable design on water absorption (WAC) and oil absorption (OAC) capacity, bulk density (BD), solubility (SOL) and swelling capacity (SC). The protein content of thermo-extrudates significantly (p

UR - https://www.mendeley.com/catalogue/b9f59cad-fbe0-30c8-b751-68ea836851cf/

U2 - 10.51244/ijrsi.2023.10917

DO - 10.51244/ijrsi.2023.10917

M3 - Article

VL - X

SP - 161

EP - 176

JO - International Journal of Research and Scientific Innovation

JF - International Journal of Research and Scientific Innovation

IS - IX

ER -

Effects of Extrusion Variables on Some Chemical and Functional Properties of Thermo-extrudates from Selected Varieties of Sesame (Sesamum Indicum L)

Resumen

Acceder al documento

Otros archivos y enlaces

Huella

Citar esto