Extrudates made of 30 different wholegrain oat flour samples with diverse chemical composition were prepared using a twin-screw extruder (screw speed 400 rotations per minute, temperature profile 140-130-90-85 °C (die to feed), flour feed rate was 60 g/min and total moisture content 15%). Each wholegrain oat flour was mixed with 30% rice flour (dry basis) and extruded under constant temperature, screw speed, water and feed rates. Generic descriptive sensory analysis was performed for 10 selected samples. Principal component analysis (PCA) and partial least squares regression (PLS) models were used to assess interactions between the sensory and instrumental data. Degree of extrudate expansion varied between 143 and 305%, while density varied...
In the face of climate change and rapid urbanization in Africa, there is a growing need to produce c...
The aim of this study was to understand the processability of thirty pure cultivar oat batches and h...
The objective of the present research was to study the effects of extrusion cooking on oxidative sta...
Extrudates made of 30 different wholegrain oat flour samples with diverse chemical composition were ...
Oat flour mixed with 30 g/100 g rice flour was extruded with a twin-screw extruder using a central c...
Oats are a good source of protein and dietary fibre, especially ?-glucan. Due to the health benefits...
Oats are a good source of protein and dietary fibre, especially β-glucan. Due to the health benefits...
This study characterised the starch and dietary fibre properties and their significance to the pasti...
The aim of this study was to determine whether the properties of the native oat grain or non-heat-tr...
An extruded product was made based on oats and dried green pea using central composite rotatable des...
The purpose of this research was to study the effects of initial moisture levels and extrusion tempe...
The objective of this study was to explore the production of an expanded snack entirely based on pea...
AbstractDirectly expanded breakfast cereals were processed with a single screw extrusion-cooker TS-4...
Three batches of oats were extruded under four combinations of process temperature (150 or 180 °C) a...
Oats are rich in dietary fibre (DF) especially in ß-glucan which has several health-promoting effect...
In the face of climate change and rapid urbanization in Africa, there is a growing need to produce c...
The aim of this study was to understand the processability of thirty pure cultivar oat batches and h...
The objective of the present research was to study the effects of extrusion cooking on oxidative sta...
Extrudates made of 30 different wholegrain oat flour samples with diverse chemical composition were ...
Oat flour mixed with 30 g/100 g rice flour was extruded with a twin-screw extruder using a central c...
Oats are a good source of protein and dietary fibre, especially ?-glucan. Due to the health benefits...
Oats are a good source of protein and dietary fibre, especially β-glucan. Due to the health benefits...
This study characterised the starch and dietary fibre properties and their significance to the pasti...
The aim of this study was to determine whether the properties of the native oat grain or non-heat-tr...
An extruded product was made based on oats and dried green pea using central composite rotatable des...
The purpose of this research was to study the effects of initial moisture levels and extrusion tempe...
The objective of this study was to explore the production of an expanded snack entirely based on pea...
AbstractDirectly expanded breakfast cereals were processed with a single screw extrusion-cooker TS-4...
Three batches of oats were extruded under four combinations of process temperature (150 or 180 °C) a...
Oats are rich in dietary fibre (DF) especially in ß-glucan which has several health-promoting effect...
In the face of climate change and rapid urbanization in Africa, there is a growing need to produce c...
The aim of this study was to understand the processability of thirty pure cultivar oat batches and h...
The objective of the present research was to study the effects of extrusion cooking on oxidative sta...