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Effect of Extrusion Process Parameters on the Quality of Buckwheat Flour Mixes 1

✍ Scribed by Rayas-Duarte, P.; Majewska, K.; Doetkott, C.

Book ID
126694191
Publisher
AACC International (American Association of Cereal Chemists)
Year
1998
Tongue
English
Weight
103 KB
Volume
75
Category
Article
ISSN
0009-0352

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Raw yam (Dioscorea rotundata) flour was cooked and extruded in a Brabender single-screw laboratory scale extruder. Response surface methodology using an incomplete factorial design was applied with various combinations of barrel temperature [100, 125, 150 degrees C], feed moisture content [18, 22, 2