Evaluation of uniformity of physical and texture quality in manufacture of gluten-free noodles using single-screw extruders: a case study on local SMEs in Subang district-Indonesia

Detalhes bibliográficos
Autor(a) principal: KUMALASARI,Rima
Data de Publicação: 2022
Outros Autores: SHOLICHAH,Enny, HARYANTO,Aidil, HANIFAH,Umi, MAYASTI,Nur Kartika Indah, YUNIAR,Annisa Dwi
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101061
Resumo: Abstract In the production of gluten-free noodles by using a single screw extruder, cooking is done at two consecutive stages. Initially, the dough of gluten-free formula is steamed manually at certain times and temperatures. During extrusion, the pre-cooked dough is re-cooked inside the extruder barrel. The purpose of this study was to evaluate the properties of gluten-free noodle (color, texture profile) produced from different production batches (batch 1 to 6) of two different single screw extruders (A: capacity 24 kg/hr, B: capacity 12 kg/hr) by using a single factor completely random design. The results showed that steaming process in batch cause intermitten time for extrusion and affected some non-uniform properties of the gluten-free noodles produced by the two extruders. The two extruders produced noodles with distinctive properties. The noodles from extruder A exhibited the hardness (average 26,925.14 ± 2,355.74gf) and adhesiveness (-7.66 ± 6.41 gs). The noodles of extruder B showed the elongation (157.91 ± 39.67%) and cohesiveness (0.91 ± 0.02).
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spelling Evaluation of uniformity of physical and texture quality in manufacture of gluten-free noodles using single-screw extruders: a case study on local SMEs in Subang district-Indonesiaextrudergluten-free noodlessingle screwsteaming, uniformityAbstract In the production of gluten-free noodles by using a single screw extruder, cooking is done at two consecutive stages. Initially, the dough of gluten-free formula is steamed manually at certain times and temperatures. During extrusion, the pre-cooked dough is re-cooked inside the extruder barrel. The purpose of this study was to evaluate the properties of gluten-free noodle (color, texture profile) produced from different production batches (batch 1 to 6) of two different single screw extruders (A: capacity 24 kg/hr, B: capacity 12 kg/hr) by using a single factor completely random design. The results showed that steaming process in batch cause intermitten time for extrusion and affected some non-uniform properties of the gluten-free noodles produced by the two extruders. The two extruders produced noodles with distinctive properties. The noodles from extruder A exhibited the hardness (average 26,925.14 ± 2,355.74gf) and adhesiveness (-7.66 ± 6.41 gs). The noodles of extruder B showed the elongation (157.91 ± 39.67%) and cohesiveness (0.91 ± 0.02).Sociedade Brasileira de Ciência e Tecnologia de Alimentos2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101061Food Science and Technology v.42 2022reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.82421info:eu-repo/semantics/openAccessKUMALASARI,RimaSHOLICHAH,EnnyHARYANTO,AidilHANIFAH,UmiMAYASTI,Nur Kartika IndahYUNIAR,Annisa Dwieng2022-04-13T00:00:00Zoai:scielo:S0101-20612022000101061Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-04-13T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Evaluation of uniformity of physical and texture quality in manufacture of gluten-free noodles using single-screw extruders: a case study on local SMEs in Subang district-Indonesia
title Evaluation of uniformity of physical and texture quality in manufacture of gluten-free noodles using single-screw extruders: a case study on local SMEs in Subang district-Indonesia
spellingShingle Evaluation of uniformity of physical and texture quality in manufacture of gluten-free noodles using single-screw extruders: a case study on local SMEs in Subang district-Indonesia
KUMALASARI,Rima
extruder
gluten-free noodles
single screw
steaming, uniformity
title_short Evaluation of uniformity of physical and texture quality in manufacture of gluten-free noodles using single-screw extruders: a case study on local SMEs in Subang district-Indonesia
title_full Evaluation of uniformity of physical and texture quality in manufacture of gluten-free noodles using single-screw extruders: a case study on local SMEs in Subang district-Indonesia
title_fullStr Evaluation of uniformity of physical and texture quality in manufacture of gluten-free noodles using single-screw extruders: a case study on local SMEs in Subang district-Indonesia
title_full_unstemmed Evaluation of uniformity of physical and texture quality in manufacture of gluten-free noodles using single-screw extruders: a case study on local SMEs in Subang district-Indonesia
title_sort Evaluation of uniformity of physical and texture quality in manufacture of gluten-free noodles using single-screw extruders: a case study on local SMEs in Subang district-Indonesia
author KUMALASARI,Rima
author_facet KUMALASARI,Rima
SHOLICHAH,Enny
HARYANTO,Aidil
HANIFAH,Umi
MAYASTI,Nur Kartika Indah
YUNIAR,Annisa Dwi
author_role author
author2 SHOLICHAH,Enny
HARYANTO,Aidil
HANIFAH,Umi
MAYASTI,Nur Kartika Indah
YUNIAR,Annisa Dwi
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv KUMALASARI,Rima
SHOLICHAH,Enny
HARYANTO,Aidil
HANIFAH,Umi
MAYASTI,Nur Kartika Indah
YUNIAR,Annisa Dwi
dc.subject.por.fl_str_mv extruder
gluten-free noodles
single screw
steaming, uniformity
topic extruder
gluten-free noodles
single screw
steaming, uniformity
description Abstract In the production of gluten-free noodles by using a single screw extruder, cooking is done at two consecutive stages. Initially, the dough of gluten-free formula is steamed manually at certain times and temperatures. During extrusion, the pre-cooked dough is re-cooked inside the extruder barrel. The purpose of this study was to evaluate the properties of gluten-free noodle (color, texture profile) produced from different production batches (batch 1 to 6) of two different single screw extruders (A: capacity 24 kg/hr, B: capacity 12 kg/hr) by using a single factor completely random design. The results showed that steaming process in batch cause intermitten time for extrusion and affected some non-uniform properties of the gluten-free noodles produced by the two extruders. The two extruders produced noodles with distinctive properties. The noodles from extruder A exhibited the hardness (average 26,925.14 ± 2,355.74gf) and adhesiveness (-7.66 ± 6.41 gs). The noodles of extruder B showed the elongation (157.91 ± 39.67%) and cohesiveness (0.91 ± 0.02).
publishDate 2022
dc.date.none.fl_str_mv 2022-01-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101061
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101061
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.82421
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.42 2022
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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