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Proximate composition and some functional properties of extrusion cooked soybean and sweet potato blends

✍ Scribed by M.O. Iwe; P.O. Ngoddy

Book ID: 110257998
Publisher: Springer US
Year: 1998
Tongue: English
Weight: 57 KB
Volume: 53
Category: Article
ISSN: 1573-9104
DOI: 10.1023/a:1008056019865

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## Abstract Extrusion‐cooked blends of cassava starch (CS) and wheat gluten (WG) were studied. The data were analysed using response surface methodology. The results showed the formation of new structures characterised by lower radial expansion (RE) and specific volume (SV) when gluten was added to