The use of tubers in the development of extruded snacks: A review
JA Téllez‐Morales… - Journal of Food …, 2022 - Wiley Online Library
Healthier snack trends have led to the use of tubers as raw materials for the manufacture of
these extruded foods, using extrusion cooking technology, which is widely used and …
these extruded foods, using extrusion cooking technology, which is widely used and …
[HTML][HTML] Physical properties, nutritional profile, and consumer acceptability of gluten-free breakfast flakes from cassava flour
Driven by the increasing demand for gluten-free and affordable breakfast options, this study
investigated the potential of cassava flour, as a primary ingredient and gluten-free …
investigated the potential of cassava flour, as a primary ingredient and gluten-free …
Formulation, process optimization, and quality evaluation of barnyard millet (Echinochloa frumentacea)‐based ready‐to‐eat (RTE) extruded snack
COVID‐19 pandemic has increased the demand for antioxidant and micronutrient‐rich foods
that are easy to prepare, consume, and require less handling. In this research, we worked …
that are easy to prepare, consume, and require less handling. In this research, we worked …
[HTML][HTML] Optimization of blending ratios of germinated cowpea and extrusion parameters on physical, functional, mineral, and anti-nutritional content of Ethiopian …
DA Teferi, N Satheesh, MG Kassa - Journal of Agriculture and Food …, 2025 - Elsevier
Childhood malnutrition in Ethiopia, exacerbated by limited access to affordable, nutrient-rich
foods, particularly zinc and iron, was addressed in this study. This study explores the …
foods, particularly zinc and iron, was addressed in this study. This study explores the …
Pengaruh Penambahan Tepung Kacang Merah pada Grit Jagung dan Suhu Barrel Terhadap Sifat Fisik Ekstrudat
DK Rahmawati, JNW Karyadi, DY Susanti… - Jurnal Ilmiah …, 2024 - jrpb.unram.ac.id
Corn is widely processed into the main ingredient in making snacks but has a low protein
content. Therefore, it is necessary to add protein in the form of beans, especially red beans …
content. Therefore, it is necessary to add protein in the form of beans, especially red beans …
[PDF][PDF] Optimization of extrusion variables for the production of extruded snacks from mung bean (Vigna radiata) flour
SS Azih, OE Kajihausa, AA Adebowale… - Research Journal of …, 2024 - researchgate.net
This study investigated the effects of temperature (70, 75 and 80 C), screw speed (130, 140
and 150 rpm) and feed moisture content (55, 60 and 65%) on the protein, expansion ratio …
and 150 rpm) and feed moisture content (55, 60 and 65%) on the protein, expansion ratio …
TEXTURAL AND SENSORY CHARACTERISTICS OF EXTRUDED CORN SNACKS WITH THE ADDITION OF ZINC‐AND SELENIUM‐BIOFORTIFIED WHEAT
Sažetak The aim of this paper was to investigate the influence of Zn‐and Se‐fortified wheat
flour addition to the corn grits at 90: 10, 80: 20, 70: 30, 60: 40 ratios on the hardness …
flour addition to the corn grits at 90: 10, 80: 20, 70: 30, 60: 40 ratios on the hardness …