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- Lung'aho, Mercy, et al. Show all 4 Authors
- Lebensmittel-Wissenschaft + [i.e. und] Technologie 2018 v.96 pp. 411-418
- beans; bulk density; digestible protein; extrusion; food industry; hardness; ingredients; polyphenols; protein content; response surface methodology; temperature; texture; water solubility; water uptake
- ... Effects of extruder die temperature, screw speed and ingredient feed moisture on Roba1 bean extrudate nutritional and physicochemical properties were evaluated by response surface methodology (RSM) and extrusion processing conditions optimized for optimal extrudate attributes by multi-response desirability function. Responses taken were protein content, protein digestibility, polyphenols, phytates ...