Process Optimization by Response Surface Methodology and Characteristics Investigation of Corn Extrudate Fortified with Yam (Dioscorea alata L.)

Food and Bioprocess Technology

Volumn 6, Issue 6, 2013, Pages 1494-1504

  Chiu, Hsiang Wen ^a,b   Peng, Jin Chyau ^b   Tsai, Shwu Jene ^a   Tsay, Jyh Rong ^a   Lui, Wai Bun ^b  

^a TAIWAN AGRICULTURAL RESEARCH INSTITUTE   (Taiwan)

^b NATIONAL CHUNG HSING UNIVERSITY   (Taiwan)

Author keywords

Contour plot; Extrudate; Extrusion process; Optimization; Response surface methodology; Snack food; Yam

Indexed keywords

CONTOUR PLOT; EXTRUDATES; EXTRUSION PROCESS; RESPONSE SURFACE METHODOLOGY; SNACK FOOD; YAM;

EXTRUDERS; EXTRUSION; OPTIMIZATION; POLYNOMIALS; REGRESSION ANALYSIS; SCREWS; SURFACE PROPERTIES;

MOISTURE DETERMINATION;

DIOSCOREA ALATA; ZEA MAYS;

EID: 84876892495     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-012-0894-6     Document Type: Article

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