Effect of selected processing variables on sensory attributes of extrudates

被引：0
|
作者：
De Stefano, G [1 ]
Piacquadio, P [1 ]
Sciancalepore, V [1 ]
机构：
[1] Univ Molise, Dipartimento Sci & Tecnol Agroalimentari Ambienta, I-86100 Campobasso, Italy
来源：
ITALIAN JOURNAL OF FOOD SCIENCE | 2001年 / 13卷 / 02期
关键词：
corn flour; extrudates; extruder; sensory attributes; sorghum flour; soybean flour;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Mixture of corn, soybean cake and sorghum flours was extruded using a twin-screw intermeshing cooker extruder. Extrusion die temperature (140 degrees or 160 degreesC) and screw speed (250 or 300 rpm) were varied. The extrudates prepared at 160 degreesC and 300 rpm were preferred by a sensory panel over those obtained with different: combinations of extrusion temperatures and screw speeds.
引用
收藏
页码：229 / 232
页数：4
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