Effect of selected processing variables on sensory attributes of extrudates

Authors
De Stefano, G Piacquadio, P Sciancalepore, V
Citation
G. De Stefano et al., Effect of selected processing variables on sensory attributes of extrudates, ITAL J FOOD, 13(2), 2001, pp. 229-232
Citations number
19
Categorie Soggetti
Food Science/Nutrition
Journal title
ITALIAN JOURNAL OF FOOD SCIENCE
ISSN journal
11201770 → ACNP
Volume
13
Issue
2
Year of publication
2001
Pages
229 - 232
Database
ISI
SICI code
1120-1770(2001)13:2<229:EOSPVO>2.0.ZU;2-2
Abstract
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 extrudat es prepared at 160 degreesC and 300 rpm were preferred by a sensory panel o ver those obtained with different: combinations of extrusion temperatures a nd screw speeds.