Extrusion cooking of wheat flour-carrot mixture

Jukka Vainionpää, Stoyan Tantchev, Yrjö Mälkki, Antti Mustranta

Research output: Contribution to journalArticleScientificpeer-review

6 Citations (Scopus)

Abstract

Wheat flour with carrot pulp at different concentrations was extrusion-cooked in a twin-screw extrusion-cooker with varied screw rotation speed, mass temperature in the extruder barrel and feed moisture content. In addition to chemical analyses to determine the concentrations of different sugars, the total specific energy consumption, the die pressure, the expansion ratios and the colour of the extrudates were measured. The results show that carrot contents of up to 16% in dry wheat flour can be used without losing the typical texture of expanded products.
Original languageEnglish
Pages (from-to)275-286
JournalJournal of Food Engineering
Volume10
Issue number4
DOIs
Publication statusPublished - 1989
MoE publication typeA1 Journal article-refereed

Fingerprint

Daucus carota
Cooking
Flour
screws
wheat flour
extrusion
carrots
Triticum
cooking
cookers
specific energy
extruders
pulp
Color
texture
sugars
water content
Pressure
Temperature
color

Cite this

Vainionpää, J., Tantchev, S., Mälkki, Y., & Mustranta, A. (1989). Extrusion cooking of wheat flour-carrot mixture. Journal of Food Engineering, 10(4), 275-286. https://doi.org/10.1016/0260-8774(89)90003-4
Vainionpää, Jukka ; Tantchev, Stoyan ; Mälkki, Yrjö ; Mustranta, Antti. / Extrusion cooking of wheat flour-carrot mixture. In: Journal of Food Engineering. 1989 ; Vol. 10, No. 4. pp. 275-286.
@article{5094444469b7499fb7e56056aea7939f,
title = "Extrusion cooking of wheat flour-carrot mixture",
abstract = "Wheat flour with carrot pulp at different concentrations was extrusion-cooked in a twin-screw extrusion-cooker with varied screw rotation speed, mass temperature in the extruder barrel and feed moisture content. In addition to chemical analyses to determine the concentrations of different sugars, the total specific energy consumption, the die pressure, the expansion ratios and the colour of the extrudates were measured. The results show that carrot contents of up to 16{\%} in dry wheat flour can be used without losing the typical texture of expanded products.",
author = "Jukka Vainionp{\"a}{\"a} and Stoyan Tantchev and Yrj{\"o} M{\"a}lkki and Antti Mustranta",
year = "1989",
doi = "10.1016/0260-8774(89)90003-4",
language = "English",
volume = "10",
pages = "275--286",
journal = "Journal of Food Engineering",
issn = "0260-8774",
publisher = "Elsevier",
number = "4",

}

Vainionpää, J, Tantchev, S, Mälkki, Y & Mustranta, A 1989, 'Extrusion cooking of wheat flour-carrot mixture', Journal of Food Engineering, vol. 10, no. 4, pp. 275-286. https://doi.org/10.1016/0260-8774(89)90003-4

Extrusion cooking of wheat flour-carrot mixture. / Vainionpää, Jukka; Tantchev, Stoyan; Mälkki, Yrjö; Mustranta, Antti.

In: Journal of Food Engineering, Vol. 10, No. 4, 1989, p. 275-286.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Extrusion cooking of wheat flour-carrot mixture

AU - Vainionpää, Jukka

AU - Tantchev, Stoyan

AU - Mälkki, Yrjö

AU - Mustranta, Antti

PY - 1989

Y1 - 1989

N2 - Wheat flour with carrot pulp at different concentrations was extrusion-cooked in a twin-screw extrusion-cooker with varied screw rotation speed, mass temperature in the extruder barrel and feed moisture content. In addition to chemical analyses to determine the concentrations of different sugars, the total specific energy consumption, the die pressure, the expansion ratios and the colour of the extrudates were measured. The results show that carrot contents of up to 16% in dry wheat flour can be used without losing the typical texture of expanded products.

AB - Wheat flour with carrot pulp at different concentrations was extrusion-cooked in a twin-screw extrusion-cooker with varied screw rotation speed, mass temperature in the extruder barrel and feed moisture content. In addition to chemical analyses to determine the concentrations of different sugars, the total specific energy consumption, the die pressure, the expansion ratios and the colour of the extrudates were measured. The results show that carrot contents of up to 16% in dry wheat flour can be used without losing the typical texture of expanded products.

U2 - 10.1016/0260-8774(89)90003-4

DO - 10.1016/0260-8774(89)90003-4

M3 - Article

VL - 10

SP - 275

EP - 286

JO - Journal of Food Engineering

JF - Journal of Food Engineering

SN - 0260-8774

IS - 4

ER -