Optimization of extrusion process for production of nutritious pellets Otimização do processo de extrusão para a produção de pellets nutricional

Optimization of extrusion process for production of nutritious pellets Otimização do processo de extrusão para a produção de pellets nutricional

A blend of 50% Potato Starch (PS), 35% Quality Protein Maize (QPM), and 15% Soybean Meal (SM) were used in the preparation of expanded pellets utilizing a laboratory extruder with a 1.5 × 20.0 × 100.0 mm die-nozzle. The independent variables analyzed were Barrel Temperature (BT) (75-140 °C) and Feed...

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Bibliographic Details
Main Authors: Ernesto Aguilar-Palazuelos, José de Jesús Zazueta-Morales, Elizabeth Nabeshima Harumi, Fernando Martínez-Bustos
Format: Article
Language:English
Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2012-03-01
Series:Food Science and Technology
Subjects:
extrusão
expansão
snacks de terceira geração
amido de batata
milho de qualidade protéica
farinha de soja
extrusion
expansion
third-generation-snacks
potato-starch
quality-protein-maize
soybean-meal
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000100005

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http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000100005

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