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Eftekhariyazdi M, Zenoozian MS, Milani E, Elhami Rad AH, Armin M. Optimization of the extrusion parameters for the production of lentil-quinoa extrudates enriched with pumpkin. FOOD SCI TECHNOL INT 2024:10820132241243240. [PMID: 38556930 DOI: 10.1177/10820132241243240] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/02/2024]
Abstract
This study aimed to develop a protein-fiber-rich extruded product based on yellow lentil, quinoa, and pumpkin flours. The final product quality is affected by formulation and extrusion parameters. Therefore, the effect of the pumpkin-flour ratio (A: 25-75%) and feed moisture content (C: 14-22%) besides barrel screw speed (B: 120-180 rpm) on the physical attributes of extrudates was investigated. Box-Behnken experimental design and stepwise-response surface method were used to analyze the effects of various process variables and ingredients on extrudates. The pumpkin-flour ratio had a significant positive correlation with bulk density (BD), water solubility index (WSI), and oil absorption index. Whereas the correlation between pumpkin-flour ratio with hardness, porosity, expansion ratio (ER), and water absorption index (WAI) was negative (P < 0.05). The feed moisture content positively affected the water activity (aw) and WAI and negatively affected the harness of samples (P < 0.05). The screw speed had a positive effect on ER, porosity, and WSI, whereas it negatively influenced the hardness, BD, and aw. By increasing the pumpkin-flour ratio, air cell size and wall thickness of samples had been decreased. The results showed that 44.2% pumpkin flour, 22% feed moisture, and 172.1 rpm screw speed gave an optimized product. There was no significant difference between predicted and experimental values (except for ER). The optimized snack was a good source of fiber (around 15%), protein (17.3%), and antioxidants (TPC = 15.28 mg GAE.g-1 and antiradical scavenging activity (DPPH) = 33.66%). The caloric value of the optimized snack was 362.6 cal.100g-1. The current formulation can be considered as the base of snack food or plant-based meat alternatives.
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Affiliation(s)
- Minoo Eftekhariyazdi
- Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran
| | - Masoud Shafafi Zenoozian
- Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran
| | - Elnaz Milani
- Department of Food Processing, Iranian Academic Center for Education Culture and Research, Mashhad, Iran
| | - Amir Hossein Elhami Rad
- Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran
| | - Mohammad Armin
- Department of Agronomy and Plant Breeding, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran
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On-Nom N, Promdang P, Inthachat W, Kanoongon P, Sahasakul Y, Chupeerach C, Suttisansanee U, Temviriyanukul P. Wolffia globosa-Based Nutritious Snack Formulation with High Protein and Dietary Fiber Contents. Foods 2023; 12:2647. [PMID: 37509739 PMCID: PMC10379182 DOI: 10.3390/foods12142647] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2023] [Revised: 07/02/2023] [Accepted: 07/07/2023] [Indexed: 07/30/2023] Open
Abstract
Wolffia globosa (W. globosa) or duckweed is a small aquatic plant with high protein, dietary fiber, and lipid contents that can be combined with food products to develop nutritious snacks as one strategy to mitigate malnutrition. Here, response surface methodology (RSM) with mixture design was used to develop snacks from W. globosa freeze-dried powder (WP). The physical properties, proximate analysis, amino acid profiles, sensory evaluation, phytochemical analysis, antioxidant properties, and genotoxicity (Ames test) of the snacks were evaluated. The optimal W. globosa snack formula was 64% glutinous rice flour, 10% tapioca flour, and 26% WP, giving a highly desirable liking score of 1.00. Addition of WP increased crude protein, essential amino acids, and dietary fiber compared with the control snack by 51%, 147%, and 83%, respectively. According to the Thai recommended daily intakes, the developed W. globosa snack had high protein and dietary fiber. Phytochemical contents and antioxidant activities of the W. globosa snack such as total phenolic contents (TPCs), total flavonoid contents (TFCs), ferric ion reducing antioxidant power (FRAP) activity, and oxygen radical absorbance capacity (ORAC) activity were significantly higher than the control snack. The novel combination of WP with snack product ingredients greatly enhanced nutritional value.
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Affiliation(s)
- Nattira On-Nom
- Food and Nutrition Academic and Research Cluster, Institute of Nutrition, Mahidol University, Salaya, Phuttamonthon, Nakhon Pathom 73170, Thailand
| | - Prapatsorn Promdang
- Food and Nutrition Academic and Research Cluster, Institute of Nutrition, Mahidol University, Salaya, Phuttamonthon, Nakhon Pathom 73170, Thailand
| | - Woorawee Inthachat
- Food and Nutrition Academic and Research Cluster, Institute of Nutrition, Mahidol University, Salaya, Phuttamonthon, Nakhon Pathom 73170, Thailand
| | - Panyaporn Kanoongon
- Food and Nutrition Academic and Research Cluster, Institute of Nutrition, Mahidol University, Salaya, Phuttamonthon, Nakhon Pathom 73170, Thailand
| | - Yuraporn Sahasakul
- Food and Nutrition Academic and Research Cluster, Institute of Nutrition, Mahidol University, Salaya, Phuttamonthon, Nakhon Pathom 73170, Thailand
| | - Chaowanee Chupeerach
- Food and Nutrition Academic and Research Cluster, Institute of Nutrition, Mahidol University, Salaya, Phuttamonthon, Nakhon Pathom 73170, Thailand
| | - Uthaiwan Suttisansanee
- Food and Nutrition Academic and Research Cluster, Institute of Nutrition, Mahidol University, Salaya, Phuttamonthon, Nakhon Pathom 73170, Thailand
| | - Piya Temviriyanukul
- Food and Nutrition Academic and Research Cluster, Institute of Nutrition, Mahidol University, Salaya, Phuttamonthon, Nakhon Pathom 73170, Thailand
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HewaNadungodage ND, Torrico DD, Brennan MA, Brennan CS. Nutritional, physicochemical, and textural properties of gluten‐free extruded snacks containing cowpea and whey protein concentrate. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15462] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Affiliation(s)
- Nadeesha Dilrukshi HewaNadungodage
- Department of Wine, Food and Molecular Biosciences Lincoln University P O Box 85084 Lincoln, Christchurch 7647 New Zealand
- Department of Livestock and Avian Sciences Faculty of Livestock, Fisheries, and Nutrition Wayamba University of Sri Lanka, Makandura Gonawila (NWP) 60170 Sri Lanka
- Riddet Institute, Massey University, University Drive Palmerston North New Zealand
| | - Damir D. Torrico
- Department of Wine, Food and Molecular Biosciences Lincoln University P O Box 85084 Lincoln, Christchurch 7647 New Zealand
| | - Margaret A. Brennan
- Department of Wine, Food and Molecular Biosciences Lincoln University P O Box 85084 Lincoln, Christchurch 7647 New Zealand
| | - Charles S. Brennan
- Riddet Institute, Massey University, University Drive Palmerston North New Zealand
- School of Science RMIT University La Trobe Street Melbourne Australia
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Ramos-Ramos M, Rodríguez-Castillejos G, Santiago-Adame R, Alemán-Castillo SE, Castillo-Ruiz O, Perales-Torres AL. Production and characterization of a snack based on maize flour and Atlantic mackerel ( Scomber scombrus). CYTA - JOURNAL OF FOOD 2019. [DOI: 10.1080/19476337.2019.1690584] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Marina Ramos-Ramos
- Department of Nutrition and Food at Unidad Académica Multidisciplinaria Reynosa-Aztlán, Universidad Autónoma de Tamaulipas, Reynosa, México
| | - Guadalupe Rodríguez-Castillejos
- Food Technology Laboratory at Unidad Académica Multidisciplinaria Reynosa-Aztlán, Universidad Autónoma de Tamaulipas, Reynosa, México
| | - Rubén Santiago-Adame
- Department of Chemical Engineering at Unidad Académica Multidisciplinaria Reynosa-Aztlán, Universidad Autónoma de Tamaulipas, Reynosa, México
| | - Sanjuana Elizabeth Alemán-Castillo
- Department of Nutrition and Food at Unidad Académica Multidisciplinaria Reynosa-Aztlán, Universidad Autónoma de Tamaulipas, Reynosa, México
| | - Octelina Castillo-Ruiz
- Department of Nutrition and Food at Unidad Académica Multidisciplinaria Reynosa-Aztlán, Universidad Autónoma de Tamaulipas, Reynosa, México
| | - Adriana Leticia Perales-Torres
- Department of Nutrition and Food at Unidad Académica Multidisciplinaria Reynosa-Aztlán, Universidad Autónoma de Tamaulipas, Reynosa, México
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Gümüşay ÖA, Şeker M, Sadıkoğlu H. Response surface methodology for evaluation of the effects of screw speed, feed moisture and xanthan gum level on functional and physical properties of corn half products. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.05.083] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Shameena Beegum PP, Manikantan MR, Sharma M, Pandiselvam R, Gupta RK, Hebbar KB. Optimization of processing variables for the development of virgin coconut oil cake based extruded snacks. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13048] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Puthiya P. Shameena Beegum
- Division of Physiology, Biochemistry & Post Harvest Technology DivisionICAR‐Central Plantation Crops Research Institute Kasaragod Kerala India
| | - Musuvadi R. Manikantan
- Division of Physiology, Biochemistry & Post Harvest Technology DivisionICAR‐Central Plantation Crops Research Institute Kasaragod Kerala India
| | - Monika Sharma
- Division of Dairy Technology, Southern Regional StationICAR‐National Dairy Research Institute Bengaluru India
| | - Ravi Pandiselvam
- Division of Physiology, Biochemistry & Post Harvest Technology DivisionICAR‐Central Plantation Crops Research Institute Kasaragod Kerala India
| | - Ram K. Gupta
- Division of Food Grains and Oilseeds ProcessingICAR‐Central Institute of Post Harvest Engineering and Technology Ludhiana Punjab India
| | - Kukkehalli B. Hebbar
- Division of Physiology, Biochemistry & Post Harvest Technology DivisionICAR‐Central Plantation Crops Research Institute Kasaragod Kerala India
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Shevkani K, Singh N, Rattan B, Singh JP, Kaur A, Singh B. Effect of chickpea and spinach on extrusion behavior of corn grit. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2019; 56:2257-2266. [PMID: 30996459 PMCID: PMC6443735 DOI: 10.1007/s13197-019-03712-x] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/01/2019] [Accepted: 03/08/2019] [Indexed: 10/27/2022]
Abstract
The present work was carried out to see the effect of blending of corn grit (CG) with varying levels of chickpea grit (CP 0-100%) and spinach leaf powder (SP 0-6%) on the characteristics [color, expansion, density, hardness, water absorption index, total phenolic content (TPC), antioxidant activity (AOA; as DPPH and ABTS free radical scavenging activities)] and sensory properties of extrudates. CP and SP were rich in proteins and minerals (Cu, Fe, Zn, Mg, Ca, K and Na). Their blending significantly influenced the physicochemical and antioxidant properties of CG extrudates. TPC and AOA of extrudates increased with the increased incorporation of CP and SP, though specific mechanical energy and extrudate expansion, generally, decreased while density and hardness increased. Sensory analysis revealed that CP and SP at incorporation levels of 25% and 4%, respectively could be blended with CG for making highly acceptable antioxidant-rich expanded snack.
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Affiliation(s)
- Khetan Shevkani
- Department of Applied Agriculture, Central University of Punjab, Bathinda, 151001 India
| | - Narpinder Singh
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, 143005 India
| | - Bhaskar Rattan
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, 143005 India
| | - Jatinder Pal Singh
- Department of Food Processing and Preservation, Dev Samaj College for Women, Ferozepur City, 152002 India
| | - Amritpal Kaur
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, 143005 India
| | - Baljit Singh
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, 141005 India
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Tangjaidee P, Xiang J, Yin H, Wen X, Quek SY. Selenium, fibre, and protein enrichment of rice product: extrusion variables and product properties. FOOD QUALITY AND SAFETY 2019. [DOI: 10.1093/fqsafe/fyy028] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
Affiliation(s)
- Pipat Tangjaidee
- Food Science, School of Chemical Science, University of Auckland, Auckland, New Zealand
| | - Jiqian Xiang
- Enshi Tujia & Miao Autonomous Prefecture Academy of Agricultural Sciences, Enshi City, Hubei Province, P.R. China
| | - Hongqing Yin
- Enshi Tujia & Miao Autonomous Prefecture Academy of Agricultural Sciences, Enshi City, Hubei Province, P.R. China
| | - Xiaolong Wen
- Enshi Tujia & Miao Autonomous Prefecture Academy of Agricultural Sciences, Enshi City, Hubei Province, P.R. China
| | - Siew Young Quek
- Food Science, School of Chemical Science, University of Auckland, Auckland, New Zealand
- Riddet Institute, Centre of Research Excellence for Food Research, Palmerston North, New Zealand
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Perović J, Marić B, Teslić N, Kojić J, Krulj J, Filipčev B, Ilić N, Solarov-Bodroža M. Physico-chemical properties of corn-based snack fortified with raspberry seeds. FOOD AND FEED RESEARCH 2019. [DOI: 10.5937/ffr1901061p] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/02/2022] Open
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Natabirwa H, Nakimbugwe D, Lung'aho M, Muyonga JH. Optimization of Roba1 extrusion conditions and bean extrudate properties using response surface methodology and multi-response desirability function. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.05.040] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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12
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Wu CY, Lui WB, Peng J. Optimization of Extrusion Variables and Maleic Anhydride Content on Biopolymer Blends Based on Poly(hydroxybutyrate- co-hydroxyvalerate)/Poly(vinyl acetate) with Tapioca Starch. Polymers (Basel) 2018; 10:polym10080827. [PMID: 30960752 PMCID: PMC6403955 DOI: 10.3390/polym10080827] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2018] [Accepted: 07/25/2018] [Indexed: 11/25/2022] Open
Abstract
Poly(3-hyroxybutyrate-co-3-hydroxyvalerate) (PHBV), poly(vinyl acetate) (PVAc), and tapioca starch are environment-friendly materials. The present study used these materials to produce biodegradable plastic pellets by melt extrusion. The tapioca starch content of composite formulations, the maleic anhydride content, and the screw speed of the extruder were chosen as variables for the extrusion process. A Box-Behnken response surface design was used to establish mathematical models to predict the relationship between the operating variables and the objective attributes (tensile strength, elongation at break, and water absorption) of the blends. Blend morphology was also assessed. The regression coefficients revealed that the extrusion parameters most significantly affecting extrudate responses were tapioca starch content and maleic anhydride content, both showing significant (p < 0.01) linear effects. The results of the analysis of variance found the models are in good agreement with experimental results as informed by high correlation coefficients (R2 > 0.9), with no significant lack of fit. From the numerical analysis, optimized operating variables (20.13% tapioca starch content, 10.14% maleic anhydride content, and a screw speed of 41.3 rpm) produced a product with optimum values of 16.4 MPa tensile strength, 13.2% elongation at break, and 30.94% water absorption.
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Affiliation(s)
- Chia-Yang Wu
- Department of Bio-Industrial Mechatronics Engineering, National Chung Hsing University, Taichung 402, Taiwan.
| | - Wai-Bun Lui
- Department of English, National Pei-Kang Agricultural and Industrial Vocational High School, Yunlin 651, Taiwan.
| | - Jinchyau Peng
- Department of Bio-Industrial Mechatronics Engineering, National Chung Hsing University, Taichung 402, Taiwan.
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Oliveira LC, Alencar NM, Steel CJ. Improvement of sensorial and technological characteristics of extruded breakfast cereals enriched with whole grain wheat flour and jabuticaba (Myrciaria cauliflora) peel. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.12.017] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Co-extrusion of food grains-banana pulp for nutritious snacks: optimization of process variables. Journal of Food Science and Technology 2017; 54:2704-2716. [PMID: 28928510 DOI: 10.1007/s13197-017-2707-4] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/11/2017] [Accepted: 05/16/2017] [Indexed: 10/19/2022]
Abstract
Present study was undertaken to optimize the process conditions for development of food grains (maize, defatted soy flour, sesame seed)-banana based nutritious expanded snacks using extrusion processing. Experiments were designed using Box-Behnken design with banana pulp (8-24 g), screw speed (300-350 rpm) and feed moisture (14-16% w.b.). Seven responses viz. expansion ratio (ER), bulk density (BD), water absorption index (WAI), protein, minerals, iron and sensory acceptability were considered for optimizing independent parameters. ER, BD, WAI, protein content, total minerals, iron content, and overall acceptability ranged 2.69-3.36, 153.43-238.83 kg/m3, 4.56-4.88 g/g, 15.19-15.52%, 2.06-2.27%, 4.39-4.67 mg/100 g (w.b.) and 6.76-7.36, respectively. ER was significantly affected by all three process variables while BD was influenced by banana pulp and screw speed only. Studied process variables did not affected colour quality except 'a' value with banana pulp and screw speed. Banana pulp had positive correlation with water solubility index, total minerals and iron content and negative with WAI, protein and overall acceptability. Based upon multiple response analysis, optimized conditions were 8 g banana pulp, 350 rpm screw speed and 14% feed moisture indicating the protein, calorie, iron content and overall sensory acceptability in sample as 15.46%, 401 kcal/100 g, 4.48 mg/100 g and 7.6 respectively.
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Oliveira LC, Lima DCN, Bailoni MA, Risso EM, Schmiele M, Steel CJ, Chang YK. Physical Characteristics, Nutritional Quality, and Antioxidant Potential of Extrudates Produced with Polished Rice and Whole Red Bean Flours. Cereal Chem 2017. [DOI: 10.1094/cchem-05-16-0129-fi] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Ludmilla C. Oliveira
- University of Campinas, School of Food Engineering, Department of Food Technology, Campinas, SP, 13083-862, Brazil
| | - Diana C. N. Lima
- University of Campinas, School of Food Engineering, Department of Food Technology, Campinas, SP, 13083-862, Brazil
- Federal Center of Technological Education Celso Suckow da Fonseca (CEFET/RJ), Voluntários da Pátria, 30, Valença, RJ, 27600-000, Brazil
| | - Marcio A. Bailoni
- University of Campinas, School of Food Engineering, Department of Food Technology, Campinas, SP, 13083-862, Brazil
| | - Eder M. Risso
- University of Campinas, School of Food Engineering, Department of Food and Nutrition, Campinas, SP, 13083-862, Brazil
| | - Marcio Schmiele
- University of Campinas, School of Food Engineering, Department of Food Technology, Campinas, SP, 13083-862, Brazil
| | - Caroline J. Steel
- University of Campinas, School of Food Engineering, Department of Food Technology, Campinas, SP, 13083-862, Brazil
| | - Yoon K. Chang
- University of Campinas, School of Food Engineering, Department of Food Technology, Campinas, SP, 13083-862, Brazil
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Development of whole grain wheat flour extruded cereal and process impacts on color, expansion, and dry and bowl-life texture. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.08.064] [Citation(s) in RCA: 37] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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Bisharat GI, Katsavou ID, Panagiotou NM, Krokida MK, Maroulis ZB. Investigation of functional properties and color changes of corn extrudates enriched with broccoli or olive paste. FOOD SCI TECHNOL INT 2014; 21:613-30. [PMID: 25406135 DOI: 10.1177/1082013214559310] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2014] [Accepted: 10/17/2014] [Indexed: 11/16/2022]
Abstract
Following the tendency of replacing common food snacks with healthier food products, extruded snacks with corn flour and broccoli (4-10%) or olive paste (4-8%) were investigated in this study. The effect of material characteristics, including feed moisture content (14-19%), and broccoli or olive paste concentration, and extrusion conditions, including screw speed (150-250 r/min), and extrusion temperature (140-180 ℃), on the functional properties (water absorption index, water solubility index, and oil absorption index), as well as color change (ΔE) of the extruded snacks was studied. Regression analysis showed that screw speed did not significantly influence (p > 0.05) the properties. After mathematical modelling it was found that broccoli and olive paste concentration, as well as temperature increment, caused a decrease in water absorption index (minimum of 5.6 and 6.4 g/g sample, respectively) and an increase in water solubility index (maximum of 18.7 and 10.9 g/100 g sample, respectively), while feed moisture presented opposite tendency. Higher extrusion temperature led to an increment of oil absorption index (approximately to 1.2 and 1 mL/g sample) and decrement of color changes. Finally, feed moisture and broccoli concentration lowered oil absorption index and color of corn/broccoli extrudates, while olive paste concentration caused their increment.
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Affiliation(s)
- Ghassan I Bisharat
- Department of Chemical Engineering, Al-Hussein Bin Talal University, Jordan
| | - Ioanna D Katsavou
- School of Chemical Engineering, National Technical University of Athens, Greece
| | | | - Magdalini K Krokida
- School of Chemical Engineering, National Technical University of Athens, Greece
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Hong FL, Peng J, Lui WB, Chiu HW. Investigation on the Physicochemical Properties of Pumpkin Flour (C
ucurbita moschata
) Blend with Corn by Single-Screw Extruder. J FOOD PROCESS PRES 2014. [DOI: 10.1111/jfpp.12353] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Affiliation(s)
- Fu-Liang Hong
- Department of Bio-Industrial Mechatronics Engineering; National Chung-Hsing University; Taichung Taiwan
- Agricultural Engineering Division; Taiwan Agricultural Research Institute, TARI; Taichung Taiwan
| | - Jinchyau Peng
- Department of Bio-Industrial Mechatronics Engineering; National Chung-Hsing University; Taichung Taiwan
| | - Wai-Bun Lui
- The Center of Teacher Education; National Chung-Hsing University; Taichung Taiwan
| | - Hsiang-Wen Chiu
- Agricultural Engineering Division; Taiwan Agricultural Research Institute, TARI; Taichung Taiwan
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Brahma Hazarika E, Borah A, Lata Mahanta C. Optimisation of extrusion cooking conditions and characterization of rice (<i>Oryza sativa</i>)—Sweet potato (<i>Ipomoea batatas</i>) and rice-yam (<i>Dioscorea alata</i>) based RTE products. ACTA ACUST UNITED AC 2013. [DOI: 10.4236/as.2013.49b003] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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