Changes in Moisture, Protein, and Fat Content of Fish and Rice Flour Coextrudates during Single-Screw Extrusion Cooking

Food and Bioprocess Technology

Volumn 6, Issue 2, 2013, Pages 403-415

  Tumuluru, Jaya Shankar ^a,b,c   Sokhansanj, Shahab ^b,d   Bandyopadhyay, Sukumar ^c,e   Bawa, A S ^f  

^a IDAHO NATIONAL LABORATORY   (United States)

^b UNIVERSITY OF BRITISH COLUMBIA   (Canada)

^c INDIAN INSTITUTE OF TECHNOLOGY   (India)

^d OAK RIDGE NATIONAL LABORATORY   (United States)

^e Facuity of Fishery Sciences   (India)

^f DEFENCE FOOD RESEARCH LABORATORY   (India)

Author keywords

Extrusion cooking; Fish and rice flour coextrudates; Genetic algorithm; Optimization; Proximate composition; Response surface models

Indexed keywords

DESIGN OF EXPERIMENTS; EXTRUSION; FISH; GENETIC ALGORITHMS; MOISTURE DETERMINATION; OPTIMIZATION; PROTEINS; SCREWS; SURFACE PROPERTIES;

BARREL TEMPERATURE; COEFFICIENT OF DETERMINATION; EXTRUSION PROCESS; PROXIMATE COMPOSITIONS; RESPONSE SURFACE MODELS; RESPONSE SURFACE PLOT; RICE FLOUR; SINGLE SCREW EXTRUSION;

MOISTURE;

EID: 84872608661     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-011-0764-7     Document Type: Article

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