Optimization and characterization of rice–pigeon pea flour blend using extrusion cooking process
نویسندگان
چکیده
منابع مشابه
Nutrient composition, functional, and pasting properties of unripe cooking banana, pigeon pea, and sweetpotato flour blends
This study investigated some quality attributes of unripe cooking banana (UBF), pigeon pea (PPF), and sweetpotato (SPF) flour blends. Simplex centroid mixture design was used to obtain 17 blends from the flours. The nutrient composition, color, and functional properties of the blends were evaluated using standard methods. Data were subjected to analysis of variance and treatment means were comp...
متن کاملThe extrusion-cooking process in animal feeding Nutritional implications
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متن کاملExtrusion process control: modeling, identification, and optimization
Our work has been focused on developing a methodology for process control of bulk deformation—specifically, extrusion. A process model is required for control. We state the difficulties which exist with currently available models. An appropriate decomposition and associated assumptions are introduced which permit a real-time process model to be constructed via spectral approximation to solve th...
متن کاملinvestigation of thermal comfort properties of woven sport fabric using blend of estabragh fibers
امروزه لباس در نظر ورزشکاران و کسانی که برای اوقات فراغت خود و یا برای رسیدن به اندامی متعادل، ورزش می کنند؛ بسیار با اهمیت است. احساس مطلوب از لباس در زمره خصوصیات راحتی پوشش می باشد. خصوصیات انتقال رطوبت لباس، در ارزیابی راحتی حسی و حرارتی منسوجات تولید شده از آن ها بسیار مهم است. هدف از این تحقیق، معرفی پارچه جدید است که متشکل از الیاف استبرق با خواص منحصر به فرد می باشد. استبرق لیف طبیعی تو...
Effect of extrusion cooking on the physicochemical properties, resistant starch, phenolic content and antioxidant capacities of green banana flour.
Green banana flour was extruded through a co-rotating twin-screw extruder with constant barrel temperature. The objectives of this study were to determine the effect of extrusion cooking variables (feed moisture, FM, 20% and 50%; screw speed, SS, 200 and 400rpm) and storing of the extruded flours at 4°C for 24h on the physicochemical properties, resistant starch (RS), pasting properties and ant...
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ژورنال
عنوان ژورنال: Legume Science
سال: 2021
ISSN: 2639-6181,2639-6181
DOI: 10.1002/leg3.73