Process optimization of extrusion variables and its effect on properties of extruded cocoyam (Xanthosoma sagittifolium) noodles

Process optimization of extrusion variables and its effect on properties of extruded cocoyam (Xanthosoma sagittifolium) noodles

Abstract The current industrial demand for starchy foods has been dominated by other roots and tubers, while cocoyam, despite being rich in fiber, minerals, and vitamins has remained under exploited. In this study, the effect of feed moisture content (FMC), screw speed (SS) and barrel temperature (B...

Full description

Bibliographic Details
Main Authors: Sunday Samuel Sobowale, Oluwatoyin Habibat Animashaun, Antoine Floribert Mulaba‐Bafubiandi, Temitope Saratallahi Abidoye, Yusuf Olamide Kewuyemi, Oluwafemi Ayodeji Adebo
Format: Article
Language:English
Published: Wiley 2018-11-01
Series:Food Science & Nutrition
Subjects:
Cocoyam
extrusion
noodles
optimization
quality attributes
Online Access:https://doi.org/10.1002/fsn3.786

Internet

https://doi.org/10.1002/fsn3.786

Similar Items