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Full-Text Articles in Life Sciences
Application Of Response Surface Methodology For Studying The Product Characteristics Of Extruded Rice-Cowpea-Groundnut Blends, Emmanuel Asare, Samuel Sefa-Dedeh, Emmanuel Ohene Afoakwa
Application Of Response Surface Methodology For Studying The Product Characteristics Of Extruded Rice-Cowpea-Groundnut Blends, Emmanuel Asare, Samuel Sefa-Dedeh, Emmanuel Ohene Afoakwa
Professor Emmanuel Ohene Afoakwa
Response surface methodology (with central composite rotatable design for k=3 was used to investigate the product properties of extruded rice-cowpea-groundnut blends in a single screw extruder. The combined effect of cowpea (0-20%), groundnut (0-10%), and feed moisture (14-48%) levels were used for formulation of the products. The product moisture, expansion ratio, bulk density and total colour change were studied using standard analytical methods. Well-expanded rice-legume blend extrudates of less bulk density and lower moisture content were produced at low feed moisture. Increasing legume addition affected the various shades of colour in the product. Models developed for the indices gave R2 …
Quality Of Regular And Parboiled Rice In Long-Term Storage, L. Coons, M. B. Halling, Michelle A. Lloyd, Lynn V. Ogden, Oscar A. Pike
Quality Of Regular And Parboiled Rice In Long-Term Storage, L. Coons, M. B. Halling, Michelle A. Lloyd, Lynn V. Ogden, Oscar A. Pike
Faculty Publications
There is interest in storing food for long periods of time for such uses as disaster relief efforts, military rations and space travel. Rice hermetically sealed in cans and treated to remove oxygen is available in the retail market, but further work is needed to determine the effects of long-term storage on quality. The objective of this research was to investigate the quality of regular and parboiled white rice packaged for long-term storage in cans treated to reduce oxygen levels and held at ambient temperature for up to 30 years. Eighteen samples of white rice (11 regular, 7 parboiled) packaged …