Water absorption index and water solubility index prediction for extruded food products

Oikonomou, NA; Krokida, MK

dc.contributor.author	Oikonomou, NA	en
dc.contributor.author	Krokida, MK	en
dc.date.accessioned	2014-03-01T02:14:54Z
dc.date.available	2014-03-01T02:14:54Z
dc.date.issued	2012	en
dc.identifier.issn	10942912	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/30173
dc.subject	Cereals	en
dc.subject	Extrusion variables	en
dc.subject	Legumes	en
dc.subject	Model foods	en
dc.subject	Vegetables	en
dc.subject.other	Cereals	en
dc.subject.other	Die temperatures	en
dc.subject.other	Experimental values	en
dc.subject.other	Extrusion variables	en
dc.subject.other	Food process	en
dc.subject.other	Legumes	en
dc.subject.other	Literature data	en
dc.subject.other	Power law model	en
dc.subject.other	Screw speed	en
dc.subject.other	Water absorption index	en
dc.subject.other	Water solubility index	en
dc.subject.other	Cereal products	en
dc.subject.other	Extrusion	en
dc.subject.other	Solubility	en
dc.subject.other	Vegetables	en
dc.subject.other	Water absorption	en
dc.title	Water absorption index and water solubility index prediction for extruded food products	en
heal.type	journalArticle	en
heal.identifier.primary	10.1080/10942911003754718	en
heal.identifier.secondary	http://dx.doi.org/10.1080/10942911003754718	en
heal.publicationDate	2012	en
heal.abstract	The wide variation of water absorption and water solubility index values of extruded food products makes their utilization difficult in food process applications. The published values of water absorption and water solubility indices of various extruded starchy and proteinaceous food products were classified and analyzed statistically in order to reveal the influence of die temperature, feed moisture content, and screw speed. A power law model relating the water absorption or water solubility index to independent extrusion variables was fitted to all literature data for each food product. The predicted values were carefully screened and successfully correlated to experimental values. In the case of the water absorption index, seven products and seven blends were evaluated and the correlation for most food products and blends was very good. However, in the case of the water solubility index, six products and two blends were evaluated and the correlation for most food products and blends was satisfactory. © 2012 Copyright Taylor and Francis Group, LLC.	en
heal.journalName	International Journal of Food Properties	en
dc.identifier.doi	10.1080/10942911003754718	en
dc.identifier.volume	15	en
dc.identifier.issue	1	en
dc.identifier.spage	157	en
dc.identifier.epage	168	en