Optimisation of extrusion variables for the production of corn snack products enriched with defatted hemp cake

Optimisation of extrusion variables for the production of corn snack products enriched with defatted hemp cake

The effects of defatted hemp cake added to corn grits (at ratios of 0, 5, and 10% DM), the moisture content of the mixtures (15, 20, and 25%) and the temperature in the extruder ejection zone (150, 165, and 180°C) on the physical properties of extruded products have been investigated. Statistical op...

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Bibliographic Details
Main Authors: Antun Jozinović, Đurđica Ačkar, Stela Jokić, Jurislav Babić, Jelena Panak Balentić, Marija Banožić, Drago Šubarić
Format: Article
Language:English
Published: Czech Academy of Agricultural Sciences 2017-12-01
Series:Czech Journal of Food Sciences
Subjects:
extruded snacks
hemp
response surface methodology
Online Access:https://cjfs.agriculturejournals.cz/artkey/cjf-201706-0006_optimisation-of-extrusion-variables-for-the-production-of-corn-snack-products-enriched-with-defatted-hemp-cake.php

Internet

https://cjfs.agriculturejournals.cz/artkey/cjf-201706-0006_optimisation-of-extrusion-variables-for-the-production-of-corn-snack-products-enriched-with-defatted-hemp-cake.php

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