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Buckwheat as Functional Food
by: shinta, 6 pagesThe content of rutin was analysed with help of the HPLC method in the individual plant parts of common buckwheat (Fagopyrum esculentum Moench) - grains, straws, leaves, flowers, ...
Effects of Extrusion on Dietary Fiber and Isoflavone Contents of Wheat Extrudates Enriched with Wet Okara
by: shinta, 4 pageskara is the residue left after soymilk or tofu production. In North America, okara is used either as animal feed, fertilizer, or landfill. The purpose of this study was to use wet okara ...
EFFECT OF EXTRUSION ON ESSENTIAL AMINO ACIDS PROFILE AND COLOR OF WHOLE-GRAIN FLOURS OF QUALITY PROTEIN MAIZE (QPM) AND NORMAL MAIZE CULTIVARS
by: shinta, 11 pagesWhole-grain flours of Quality Protein Maize (QPM) and normal maize were extruded under controlled conditions in order to evaluate the effect of extrusion on the essential amino acids ...
THE EFFECT OF EXTRUSION CONDITIONS AND CEREAL TYPES ON THE FUNCTIONAL PROPERTIES OF EXTRUDATES AS FERMENTATION MEDIA
by: shinta, 4 pagesExtrusion cooking is used world wide for the production of expanded snack food, modified starch, ready-to-eat cereal foods. Recently a considerable interest has arisen in the appliance of ...
Effect of Defatted Soybean Flour on the Flavour of Extruded Mixtures with Wheat Flour
by: shinta, 8 pagesMixtures of wheat semolina, 5% glucose and 0–30% defatted soybean flour were used for the preparation of extruded samples using a pilot plant single screw extruder, maximum temperature ...
Effects of Ingredients and Extrusion Parameters on Properties of Aquafeeds Containing DDGS and Corn Starch
by: shinta, 17 pagesIsocaloric (3.05 kcalg-1) ingredient blends were factorially formulated using 3 levels each of DDGS (20, 25 and 30% db), protein (30, 32.5 and 35% db) and feed moisture content (25, 35 and 45% ...
High moisture food extrusion
by: shinta, 13 pagesExtrusion at higher moisture contents ( 40%), also known as wet extrusion, is relative- ly less investigated compared to low and intermediate moisture extrusion. Literature on high ...
Functional and Nutritional Properties of Extruded Whole Pinto Bean Meal (Phaseolus Vulgaris L.)
by: shinta, 4 pagesPinto bean meals with 18, 20, and 22% moisture were ex- truded at 140, 160 and 180 C, using screw speeds of 150, 200 and 250 rpm in a single-screw laboratory extruded. Expan- sion ...
EXPANSION OF THE WHOLE WHEAT FLOUR EXTRUSION
by: shinta, 4 pagesA new model framework is proposed to describe the expansion of extrudates with extruder operating conditions based on dimensional analysis principle. The Buckingham pi dimensional ...
HIGH-FIBER EXPANDED SNACKS EXTRUDED FROM SOYBEAN HULL AND FINE MAIZE GRITS
by: shinta, 10 pagesSoybean hull is a byproduct of the soybean processing, which is rich in protein and fiber. Expanded extrudates of maize are a very popular snack largely consumed by infants as well as by ...
