Optimization of twin-screw extrusion process to produce okara-maize snack foods using response surface methodology

International Journal of Food Engineering

Volumn 7, Issue 2, 2011, Pages

  Shi, Cong ^a   Wang, Li Jun ^a   Wu, Min ^a   Adhikari, Benu ^a   Li, Li Te ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

Author keywords

extrusion; okara; optimization; response surface methodology; snack foods

Indexed keywords

BULK DENSITY; CENTRAL COMPOSITE DESIGNS; CONTOUR MAP; EXPANSION INDEX; EXTRUSION CONDITIONS; EXTRUSION TEMPERATURES; FEED COMPOSITIONS; MAIZE FLOUR; MOISTURE CONTENTS; MULTIPLE REGRESSION EQUATIONS; OFF-ODOR; OKARA; OPTIMIZED CONDITIONS; OVERALL ACCEPTABILITY; PROCESS VARIABLES; PRODUCT CHARACTERISTICS; RESPONSE SURFACE METHODOLOGY; SCREW SPEED; SENSORY ANALYSIS; SNACK FOOD; SNACK FOODS; TWIN SCREW EXTRUDERS; TWIN SCREW EXTRUSION;

FRACTURE MECHANICS; MOISTURE; MOISTURE DETERMINATION; OPTIMIZATION; SCREWS; SURFACE PROPERTIES; TEXTURES;

EXTRUSION;

ZEA MAYS;

EID: 79952347168     PISSN: 15563758     EISSN: None     Source Type: Journal    
DOI: 10.2202/1556-3758.1909     Document Type: Article

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