Mung-Oat snack of high protein content by twin screw extrusion using response surface methodology

Mung-Oat snack of high protein content by twin screw extrusion using response surface methodology

Mung bean and oat flour were utilized to extrude snacks with high protein content using response surface methodology. Raw material ratio was standardized using NDpCal% to ensure mutual supplementation of essential amino acids such as lysine, methionine, cysteine, threonine and tryptophan. Moisture c...

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Bibliographic Details
Main Authors: Radhika Jain, Sangeeta Goomer, Som Nath Singh
Format: Article
Language:English
Published: Elsevier 2022-06-01
Series:Applied Food Research
Subjects:
Essential amino acid
NDpCal%
Twin-screw extrusion
Expansion ratio
Water absorption index
Response surface methodology
Online Access:http://www.sciencedirect.com/science/article/pii/S2772502222000592

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http://www.sciencedirect.com/science/article/pii/S2772502222000592

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