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Effects of extrusion variables and starch modification on the puffing characteristics of yam (Dioscorea alata) flour

โœ Scribed by Kpodo, Kafui A.; Plahar, Wisdom A.

Book ID
123543702
Publisher
Elsevier Science
Year
1992
Tongue
English
Weight
699 KB
Volume
3
Category
Article
ISSN
0956-7135

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Effects of selected process parameters in extrusion of yam flour (Dioscorea rotundata) on physicochemical properties of the extrudates
โœ Sebio, L. ;Chang, Y. K. ๐Ÿ“‚ Article ๐Ÿ“… 2000 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 150 KB ๐Ÿ‘ 2 views

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