Physical characteristics of extrudate from mixed corn grit – red bean flour with treatment of moisture content and extruder barrel temperature

Physical characteristics of extrudate from mixed corn grit – red bean flour with treatment of moisture content and extruder barrel temperature

Extruded snacks, typically derived from low-protein corn, can significantly benefit from the incorporation of red beans to boost their protein content and enhance overall nutritional value. In this study, the influence of feed moisture content and extruder barrel temperature on various physical attr...

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Bibliographic Details
Main Authors: Saraswati Samodra Ailsa, Nugroho Wahyu Karyadi Joko, Yuni Susanti Devi, Sri Mahanani Riski, Ferry Surya Dwinata Vincentius, Kharisma Rahmawati Dian, Febriansyech Personanta Sinuhaji Prasetya, Kurniawati Musyrifah
Format: Article
Language:English
Published: EDP Sciences 2024-01-01
Series:BIO Web of Conferences
Online Access:https://www.bio-conferences.org/articles/bioconf/pdf/2024/15/bioconf_uicat2024_02002.pdf

Internet

https://www.bio-conferences.org/articles/bioconf/pdf/2024/15/bioconf_uicat2024_02002.pdf

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