Optimization of extrusion conditions for development of high quality rice-lupin-pumpkin based extruded snack food

This study was examined to optimize extrusion conditions (barrel temperature, feed moisture, and blending ratios of rice, lupin, and pumpkin flour) during processing high-quality extruded products using a twin-screw extruder. A three-factor with three-level response surface methodology with a Box-Be...

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Bibliographic Details

Published in:	Heliyon
Main Authors:	Yeshambel Dagnaw Alefew, Abebaw Teshome Tiruneh, Tadesse Fenta Yehuala
Format:	Article
Language:	English
Published:	Elsevier 2024-12-01
Subjects:	Blending ratio Extruded snack Lupin Nutritional composition Physical and functional properties Optimization
Online Access:	http://www.sciencedirect.com/science/article/pii/S2405844024169447