Optimization of Formulation Variables and Conditions of the Extrusion Process Large Snack Products Containing Bene cake- Flour

Optimization of Formulation Variables and Conditions of the Extrusion Process Large Snack Products Containing Bene cake- Flour

In this study, response surface methodology (RSM) was used to optimize extrusion conditions, including semi-defatted Bene cake (PDBC) content(10-30%), moisture content (12-18%), temperature (120-180 °C), and screw speed (120-220 rpm). The effects of the independent variables were investigated on som...

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Bibliographic Details
Main Authors: Behnam Fiuzy, Mohammad Javad Varidi, Elnaz Milani, Fakhri Shahidi, Mohammad Hossein Haddad Khodaparast
Format: Article
Language:fas
Published: Research Institute of Food Science and Technology 2018-05-01
Series:Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī
Subjects:
bulk density
expansion ratio
extrusion
functional properties
texture analysis
Online Access:http://journals.rifst.ac.ir/article_67021_b7517a95cf56f29369a8b76661246d77.pdf

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