Effect of feed composition, moisture content and extrusion temperature on extrudate characteristics of yam-corn-rice based snack food

Journal of Food Science and Technology

Volumn 52, Issue 3, 2015, Pages 1830-1838

  Seth, Dibyakanta ^a   Badwaik, Laxmikant S ^a   Ganapathy, Vijayalakshmi ^b  

^a TEZPUR UNIVERSITY   (India)

^b KARUNYA UNIVERSITY   (India)

Author keywords

Box Behnken design; Extruded snack; RSM; WAI; WSI; Yam

Indexed keywords

EXTRUDERS; HARDNESS; MOISTURE; MOISTURE DETERMINATION; SOLUBILITY;

BOX-BEHNKEN DESIGN; EXTRUDED SNACKS; EXTRUSION TEMPERATURES; INDEPENDENT VARIABLES; RESPONSE SURFACE METHODOLOGY; STATISTICAL TECHNIQUES; WATER ABSORPTION INDEX; WATER SOLUBILITY INDEX;

WATER ABSORPTION;

DIOSCOREA ALATA; ZEA MAYS;

EID: 84924019563     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-013-1181-x     Document Type: Article

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