Millet-legume blended extrudates characteristics and process optimization using RSM

Food and Bioproducts Processing

Volumn 89, Issue 4, 2011, Pages 492-499

  Chakraborty, Subir K ^a,e   Singh, Daya S ^b   Kumbhar, Baburao K ^c   Chakraborty, Shalini ^d  

^a BUNDELKHAND UNIVERSITY   (India)

^b BANARAS HINDU UNIVERSITY   (India)

^c G B PANT UNIVERSITY OF AGRICULTURE AND TECHNOLOGY   (India)

^d RVS Agricultural University   (India)

^e ANAND AGRICULTURAL UNIVERSITY   (India)

Author keywords

Crispness; Density; Extrusion; Optimization; Sectional expansion index; Water absorption index

Indexed keywords

BARREL TEMPERATURE; BLEND RATIOS; CRISPNESS; DESIGNED EXPERIMENTS; EXPANSION INDEX; EXPERIMENTAL VALUES; EXTRUDATES; HEAD TEMPERATURE; MOISTURE CONTENTS; OPTIMUM PROCESSING; RESPONSE SURFACE METHODOLOGY; SCREW SPEED; SECOND-ORDER POLYNOMIAL; SECTIONAL EXPANSION INDEX; WATER ABSORPTION INDEX;

EXTRUSION; OPTIMIZATION; SEEBECK EFFECT;

WATER ABSORPTION;

EID: 80054806607     PISSN: 09603085     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fbp.2010.10.003     Document Type: Article

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