Title : ( Effect of extrusion conditions and storage temperature on texture, colour and acidity of butter )
Authors: Morteza Kashaninejad , Seyed Mohammad Ali Razavi , Mostafa Mazaheri Tehrani , M. KASHANINEJAD ,
دانلود فایل برای اعضای دانشگاهAccess to full-text not allowed by authors
Abstract
The effect of extruder shear rate (500, 750, 1125, 1500 and 1750/s), feed temperature (5, 7, 10, 13 and 15 °C) and storage temperature (5, 7, 10, 13 and 15 °C) on the acid value, colour (L*, a* and b*values) and texture (hardness and adhesiveness) of organic butter was examined. The optimised conditions in terms of extruder shear rate, feed temperature and storage temperature were 1345/s, 13 °C and 7 °C, respectively. At the optimised conditions; the predicted responses were determined as hardness 42.5 g/cm, work softening 67.2%, adhesiveness 42.5 gf/cm, acid value 3.4 mg KOH/kg and L* value 99.57.
Keywords
, Acid value, Butter, Extrusion, Response surface methodology, Texture, Work softening
@article{paperid:1060725,
author = {Kashaninejad, Morteza and Razavi, Seyed Mohammad Ali and Mazaheri Tehrani, Mostafa and M. KASHANINEJAD},
title = {Effect of extrusion conditions and storage temperature on texture, colour and acidity of butter},
journal = {International Journal of Dairy Technology},
year = {2016},
volume = {70},
number = {1},
month = {February},
issn = {1364-727X},
pages = {102--109},
numpages = {7},
keywords = {Acid value; Butter; Extrusion; Response surface methodology; Texture; Work softening},
}
%0 Journal Article
%T Effect of extrusion conditions and storage temperature on texture, colour and acidity of butter
%A Kashaninejad, Morteza
%A Razavi, Seyed Mohammad Ali
%A Mazaheri Tehrani, Mostafa
%A M. KASHANINEJAD
%J International Journal of Dairy Technology
%@ 1364-727X
%D 2016
