Effects of extrusion variables on corn-mango peel extrudates properties, torque and moisture loss

Effects of extrusion variables on corn-mango peel extrudates properties, torque and moisture loss

Effects of extruder parameters (barrel temperature: 75–175°C; screw speed: 76–100 rpm) and feed formulations (feed moisture: 15–21%; mango peel powder: 0–33.33%) on the extrudate properties, moisture loss, and the mixing torque during extrusion was studied. Feed formulations containing high moisture...

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Bibliographic Details
Main Authors: Mazween Mohamad Mazlan, Rosnita A. Talib, Nor Fitriyanah Mail, Farah Saleena Taip, Nyuk Ling Chin, Rabiha Sulaiman, Radhiah Shukri, Mohd Zuhair Mohd Nor
Format: Article
Language:English
Published: Taylor & Francis Group 2019-01-01
Series:International Journal of Food Properties
Subjects:
corn
extrusion
mango peel
specific heat capacity
moisture loss
torque
Online Access:http://dx.doi.org/10.1080/10942912.2019.1568458

Internet

http://dx.doi.org/10.1080/10942912.2019.1568458

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