Effects of extrusion parameters on physicochemical properties of mung bean-brown rice extrudate for new product development
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DOI: 10.1093/ijfood/vvae077
Abstract: Mung beans are excellent protein sources, along with a brown rice provide valuable nutritional components. This study aimed to develop a wholesome extruded snack by combining mung bean and brown rice and evaluating the effects… read more here.
Keywords: effects extrusion; physicochemical properties; brown rice; bean brown ... See more keywords
Effects of extrusion conditions on the physicochemical properties of soy protein/gluten composite
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DOI: 10.25165/ijabe.v11i4.4162
Abstract: Soybean protein-gluten blend was extruded using a co-rotating twin-screw extruder. Effects of different extrusion conditions on the textural properties of extrudates were analyzed by central composite design through the evaluation of texturization index, water holding… read more here.
Keywords: extrusion conditions; methodology; protein gluten; effects extrusion ... See more keywords
The effects of extrusion conditions on the properties of Amplang, a traditional fish snack in Borneo
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DOI: 10.26656/fr.2017.4(5).052
Abstract: The effects of extrusion process parameters on Amplang fish snack production are investigated in this study using a single-screw extrusion machine. The extrusion parameters are based on two factors, namely the barrel temperature (100 140C)… read more here.
Keywords: index; water; fish snack; effects extrusion ... See more keywords