Add to ORKGBanana and lentil flour blends were processed in a single screw extruder modifying the flour properties of the blend (20.5-79.5%), at selected range of die temperature (145-175 ºC) and the feeding moisture content (20-24%).Functional characteristics evaluated in the extrudates were water absorption index (WAI), water solubility index (WSI), bulk density (BD), paste viscosity properties, microstructure and resistant starch content. The concentration of lentil/banana blends and temperature were the most important variables affecting dependent variables WAI, WSI, BD and viscosity properties. The results of this study indicated that extrusion cooking induced desirable functional characteristics to lentil/banana blends by increasing their resist...
The overall goal of this research was to investigate extrusion and the effect of extrusion temperatu...
The effects of sucrose and water contents on cassava flour processed by extrusion at varied concentr...
ABSTRACT: Considering the importance of cassava starch for Brazilian industries, the current work ai...
The study investigated the physical, nutritional and sensory properties of different ripening stages...
The aim of this work was to identify the effect of two different extrusion-cooking (E-C) conditions,...
Extrusion-cooked blends of cassava starch (CS) and wheat gluten (WG) were studied. The data were ana...
AbstractStructural and textural properties of corn-lentil extrudates were investigated as affected b...
ABSTRACT: The current research aimed to evaluate the effects of extrusion parameters on the physical...
AbstractExtruded products were prepared from a corn flour and dehulled carioca bean (Phaseolus vulga...
The food industry is continually growing with new products becoming available every year. Extrusion ...
Among three varieties of Australian lentils, Len culinaris, Matilda had larger physical dimensions a...
The opportunity to supplement common cassava biscuits with a product of higher nutritional value mee...
Blends of cassava flour and partially defatted soybean four were processed in a single-screw extrude...
A cassava-based puffed snack was produced using a single screw extruder to determine the effect of t...
Given the broad acceptance of sour cassava starch biscuits in Brazil and the nutritional quality of ...
The overall goal of this research was to investigate extrusion and the effect of extrusion temperatu...
The effects of sucrose and water contents on cassava flour processed by extrusion at varied concentr...
ABSTRACT: Considering the importance of cassava starch for Brazilian industries, the current work ai...
The study investigated the physical, nutritional and sensory properties of different ripening stages...
The aim of this work was to identify the effect of two different extrusion-cooking (E-C) conditions,...
Extrusion-cooked blends of cassava starch (CS) and wheat gluten (WG) were studied. The data were ana...
AbstractStructural and textural properties of corn-lentil extrudates were investigated as affected b...
ABSTRACT: The current research aimed to evaluate the effects of extrusion parameters on the physical...
AbstractExtruded products were prepared from a corn flour and dehulled carioca bean (Phaseolus vulga...
The food industry is continually growing with new products becoming available every year. Extrusion ...
Among three varieties of Australian lentils, Len culinaris, Matilda had larger physical dimensions a...
The opportunity to supplement common cassava biscuits with a product of higher nutritional value mee...
Blends of cassava flour and partially defatted soybean four were processed in a single-screw extrude...
A cassava-based puffed snack was produced using a single screw extruder to determine the effect of t...
Given the broad acceptance of sour cassava starch biscuits in Brazil and the nutritional quality of ...
The overall goal of this research was to investigate extrusion and the effect of extrusion temperatu...
The effects of sucrose and water contents on cassava flour processed by extrusion at varied concentr...
ABSTRACT: Considering the importance of cassava starch for Brazilian industries, the current work ai...