Modification of Physicochemical Properties of Breadfruit Flour Using Different Twin-Screw Extrusion Conditions and Its Application in Soy Protein Gels

Modification of Physicochemical Properties of Breadfruit Flour Using Different Twin-Screw Extrusion Conditions and Its Application in Soy Protein Gels

The objective was to modify functional properties of breadfruit flours using twin-screw extrusion and test the physicochemical properties of the extruded flours. Extruded breadfruit flours were produced with twin-screw extrusion using different last barrel temperature (80 °C or 120 °C) and feed mois...

Full description

Bibliographic Details
Main Authors: Shiqi Huang, Laura Roman, Mario M. Martinez, Benjamin M. Bohrer
Format: Article
Language:English
Published: MDPI AG 2020-08-01
Series:Foods
Subjects:
breadfruit flour
flour modification
extrusion
starch
pasting properties
texture
Online Access:https://www.mdpi.com/2304-8158/9/8/1071

Similar Items

Similar Items