Results 41 to 50 of about 6,030 (210)

Effect of flour ratio, extrusion temperature, and drying temperature on the textural, cooking and thermal properties of wheat-fonio noodles [PDF]

Acta Periodica Technologica
This study aimed to evaluate and model the effect of flour ratio, extrusion parameter, and drying temperature on the textural, cooking and thermal properties of wheat-fonio noodles.
Bankole H.F., Ijabo O.J., Irtwange S.V., Sanusi M.S.   +3 more
doaj   +1 more source

Impact of processing on the in vitro protein quality, bioactive compounds, and antioxidant potential of 10 selected pulses

Legume Science, 2021
Pulses are consumed worldwide with different processing methods, which may impact their digestibility, protein quality, and composition. This study aims to analyze the effect of extrusion, baking, and cooking on protein nutritional parameters; bioactive ...
Oscar Abel Sánchez‐Velázquez, Sabine Ribéreau, Martin Mondor, Edith Oliva Cuevas‐Rodríguez, Yves Arcand, Alan Javier Hernández‐Álvarez   +5 more
doaj   +1 more source

PEMBUATAN MI JAGUNG KERING DENGAN METODE KALENDERING [Corn Noodle Processing using Calendaring Method]

Jurnal Teknologi dan Industri Pangan, 2013
The objective of this research was to investigate the effect of extrusion and drying conditions on the corn noodle and processing using calendaring method.
Tjahja Muhandri, Subarna*
doaj   +1 more source

CHANGES IN ANTIOXIDANT AND PHYSICOCHEMICAL PROPERTIES OF INDONESIAN BLACK RICE FLOUR (VAR. BANJARNEGARA AND BANTUL) DURING NO-DIE EXTRUSION COOKING

Jurnal Teknologi dan Industri Pangan, 2018
This research aimed to evaluate the effect of extrusion cooking conditions (barrel temperature and feed moisture content) on the changes in the physicochemical properties and antioxidant activity of the Indonesian black rice flour (var.
Diana Ayu Nindita, Feri Kusnandar, Slamet Budijanto   +2 more
doaj   +1 more source

EFFECT OF PARTICLE SIZE DISTRIBUTION OF RAW MATERIALS ON EXTRUSION COOKING PROCESS AND QUALITY OF COMPOSITE SNACKS [PDF]

Техника и технология пищевых производств, 2016
Rational selection of composition particles size distribution is an important factor for extrusion technology of high quality snack production. Influence of the milling rate of rice, millet, buckwheat and lentil on extrusion cooking regimes and ...
Stepanov V.I., Ivanov V.V., Sharikov A.Y., Polivanovskaya D.V., Semykin D.V.   +4 more
doaj   +1 more source

Producing food ingredients by extrusion cooking [PDF]

, 2001
End of Project ReportThe objective of the project was to improve the quality and acceptability of convenience foods produced by extrusion cooking. A range of acceptable, quality ingredients and food products was produced by extrusion cooking.
Byrne, Briege, Troy, Declan J., O'Neill, Gary, Lyng, James G.   +3 more
core  

Impact of Cooking and Extrusion Processing on Nutritional, Antinutritional, and Techno-Functional Characteristics of Indigenous Bean (Phaseolus coccineus)

, 2023
Ayocote bean (Phaseolus coccineus) is an underutilized pulse rich in protein, lipids, and carbohydrates; however, the impact of thermal processing has not been studied.
Carlos I. Sepúlveda-García (17310904), Cuauhtémoc Reyes-Moreno (17310907), Edith O. Cuevas-Rodríguez (17310901), Ruixian Han (11770418), Evelyn I. Osuna-Gallardo (17310898), Liliana León-López (17310910), Alan J. Hernández-Álvarez (17310913)   +6 more
core   +1 more source

Cassava and turmeric flour blends as new raw materials to extruded snacks

Ciência e Agrotecnologia, 2014
Short cooking time and ability to blend varieties of food ingredients have made extrusion cooking a medium for low-cost and nutritionally improved food products.
Alessandra Mussato Spinello, Magali Leonel, Martha Maria Mischan, Ezequiel Lopes do Carmo   +3 more
doaj   +1 more source

Multi-response surface optimisation of extrusion cooking to increase soluble dietary fibre and polyphenols in lupin seed coat

, 2021
The seed coat of the legume lupin which is rich in insoluble dietary fibre is a major by-product in human food applications. Extrusion cooking has been demonstrated to increase desirable soluble dietary fibre in the Australian sweet lupin seed coat.
Fang, Zhongxiang, Hodgson, Jonathan M., Johnson, Stuart K., Zhong, Liezhou, Wahlqvist, Mark L.   +4 more
core   +2 more sources

Influence of independent extrusion variables on temperature profile in extruder barrel [PDF]

Journal on Processing and Energy in Agriculture, 2011
Extrusion technology is commonly used in fish feed production. In cooking zone of the extruder barrel, sufficient energy is imparted to gelatinize starch and denature proteins.
Vukmirović Đuro, Čolović Radmilo, Ivanov Dušica, Kokić Bojana, Lević Jovanka, Đuragić Olivera, Sredanović Slavica   +6 more
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