Thesis

The Effect of Monoglyceride Addition on the Physical Properties of Extruded Corn Puff

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Extrusion is one of the most important new processes in current food technology, and its use and application have increased dramatically in the last two decades. Extrusion technology is more advantageous, hygienic, cleaner, and successful in creating a higher yield of items with the same or better quality than conventional technology. However, adding an emulsifier also plays an important role in forming complexes with amylose that alter the texture, density, and cell distribution of the extruded products. Moreover, emulsifiers are also used as lubricants for the melted dough, reducing the specific mechanical energy. In this research, monoglycerides emulsifiers are incorporated into the mixture of the corn puff ingredients. This research aims to investigate the effect of the addition of monoglycerides emulsifiers on the physical properties of extruded corn puff products and compare lab-made and commercial samples of extruded corn puff products. The physical properties that are to be analyzed and compared include color, water activity, moisture, volume, and average dimension. According to the results of the experiment, adding monoglycerides to extrudate corn puffs would not result in a significant change in the physical properties of the extrudates such as moisture content, water activity, volume, and extrudate color. The addition of monoglycerides, on the other hand, results in statistically significant differences in diameter and length. When comparing the commercial sample to monoglycerides emulsifiers, the physical parameters tested in the experiment produced statistically significant results, but not when compared to control samples. This implies that more research and testing are needed to achieve statistically significant results for all measurements.

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Availability

Detail Information

Series Title

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Call Number

FT 22-018

Publisher

i3L, Jakarta : i3L, Jakarta., 2022

Collation

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Language

English

ISBN/ISSN

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Classification

NONE

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

color
Corn puff
extrusion
Monoglyceride Emulsifiers
water activity
moisture
volume
average dimension

Specific Detail Info

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Statement of Responsibility

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Other version/related

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