Proces s optimization an d influenc e of processing conditions on physical , therma l an d textural characteristic s of Nigerian past a produced from acha flou r an d defatted Moringa oleifera powder
| dc.contributor.author | Akee m Olayem i Raji , Isiaka Mubarak Olaitan , Maxwell Yemmy Mitchel Omeiza , Mayowa Saheed Sanusi | |
| dc.date.accessioned | 2024-06-20T13:16:43Z | |
| dc.date.available | 2024-06-20T13:16:43Z | |
| dc.date.issued | 2024 | |
| dc.description.abstract | The consumption of Nigerian lesser known crops has been advocated by many researchers. Re-placement of wheat flour with acha (Digitaria exilis) ad defatted Moringa oleifera cake in pasta production at a laboratory scale was investigated to determine their suitability in functional pasta production. Optimization process of pasta production from acha flour (AF) and defatted Moringa oleifera powder (DMP) carried out using standard method, with the objectives of deter-mining optimum processing condition by applying hybrid of Taguchi Orthogonal Array Designand Response Surface Methodology of Design Expert version 6.0. The independent variables were barrel temperature (90–110 ºC), barrel speed (240– 360 rpm) and moisture content(0–40%). The responses ranged as follows: hardness (18.96– 27.83 N), springiness (0.41–0.71), adhesiveness (0.09–0.59 N/m2), cohesiveness (0.35– 0.64), chewiness(3.85–11.89 N/m2), gumminess (9.23– 17.63 N/m2), colour characteristics (L* [0.7– 2.20],a* [0.32– 1.07] and b* [0.21– 2.11]), cooking time (4.00– 6.00 min), cooking loss (5.66–8.05 g/100 g), water uptake (95.27–137.27%), elongation ratio (0.82– 1.08), specific heat capacity (Cp) (177.31– 196.45 kJ/kg/K), thermal conductivity (27.31–29.64 W/m/K) and thermal diffusivity (8.17– 8.81 ×10−6m2/s). The variation in processing conditions significantly (p< 0.05influenced all the responses. However, the principal component analysis (PCA) of the physical, thermal and instrumental textural characteristics of pastas showed positive correlations except for adhesiveness and overall acceptability. Conclusively, dough moisture content of39.85%, barrel speed of 240 rpm and barrel temperature of 110°C gave the optimal extrusion process condition for the production of high-quality pasta. | |
| dc.identifier.citation | Raji, A. O., Olaitan, I. M., Omeiza, M. Y. M., & Sanusi, M. S. (2024). Process optimization and influence of processing conditions on physical, thermal and textural characteristics of Nigerian pasta produced from acha flour and defatted Moringa oleifera powder. Food Physics, 1, 100007. | |
| dc.identifier.uri | https://kwasuspace.kwasu.edu.ng/handle/123456789/1404 | |
| dc.language.iso | en | |
| dc.publisher | Food Physics | |
| dc.title | Proces s optimization an d influenc e of processing conditions on physical , therma l an d textural characteristic s of Nigerian past a produced from acha flou r an d defatted Moringa oleifera powder | |
| dc.type | Article |