High-fibre snack bars, containing 20 or 40% oat bran, were created by twin-screw extrusion
cooking of products containing wheat or triticale flour. In addition to oat bran and wheat or …

Whole grain flour blends from maize, rice, and sorghum were processed in a single screw
extruder to produce puffed snacks and the physical properties of the extrudates were …

Extrusion cooking is commonly used in the production of snacks. In the present study,
extrudates were prepared using barley flour alone and with the addition of either …

The effect of precooking by extrusion processing on the dietary fiber profile of wheat flour
substituted with 0%, 10%, 20%, and 30% wheat bran was evaluated. Depending on the …

Ready‐to‐eat extruded snacks with high protein and fibre were developed from a composite
flour comprising rice flour, cowpea flour and whey protein concentrate (WPC). Nutritional …

Background and objectives Most puffed snacks in the market are made from refined cereal
flours which allow greater expansion and better texture but are nutritionally inferior as they …

Taro flour, derived from the corm of Colocasia Esculenta cv. Lehua, a root tuber grown in the
tropical regions of the world, was extruded with whey protein concentrate (WPC), whey …

Flat-bread-like products were continuously produced on a Creusot-Loire twin-screw
extrusion-cooker using wheat and rye flours of different qualities, their mixtures and unmilled …

Selected mixes consisting of Bf [high‐beef (29%) low‐fat (2.96%)], bf [low‐beef (20%) low‐
fat] and BF [high‐beef high‐fat (5%)] which incorporated raw beef, defatted soy flour, and …

Extrusion of starch-based ingredients is an important technology used in the manufacture of
processed foods. Pulse flours and outer pea hull fibre offer nutritional advantages over …