Publication no. C-2000-0209-03R |  VIEW ARTICLE

NOTE: Oil Absorption Characteristics of a Multigrain Extrudate During Frying: Effect of Extrusion Temperature and Screw Speed (1).

M. G. Osman (2), D. Sahai (2), and D. S. Jackson (2,3). (1) Journal Series No. 11429, Agriculture Research Division, University of Nebraska-Lincoln. (2) Former research assistant, research associate, and associate professor, Cereal/ Oilseed Science & Technology Laboratory, Dept. of Food Science & Technology, University of Nebraska-Lincoln, NE 68583-0919. (3) Corresponding author. Phone: 402-472-2814. Fax: 402-472-1693. E-mail: <djackson@unlnotes.unl.edu> Cereal Chem. 77(2):101-104. Accepted November 22, 1999. Copyright 2000 American Association of Cereal Chemists, Inc.

The oil absorption characteristics of a multigrain extruded and fried snack product were studied as a function of extruder screw speed and cooking temperature using a central composite response surface methodology (RSM). The extruded product was produced using a corotating twin screw extruder, dehydrated to a uniform moisture content, and subsequently deep-fat-fried at 192 ± 1°C for 10-40 sec to complete expansion. Significant RSM models were developed for oil absorption and extrudate water absorption index (WAI). According to the lowest oil model, absorption (19.9%) was obtained with an extruder screw speed of 218.6 rpm and a cooking temperature of 117.8°C. WAI reached a maximum at a screw speed of 221.9 rpm and a cooking temperature of 109°C. Oil absorption characteristics and extrudate WAI were significantly correlated (r = -0.84, P = 0.0002). The data suggest that extrusion conditions can be optimized to influence the physicochemical structures in the extrudate matrix so that oil absorption can be minimized.