the presented study shows a simple way for optimization of extrusion process, which was used for deterioration of cyanogenic glycosides – antinutritive components of linseed, with minimum damage of essential alpha-linolenic acid (ala) at the same time. extrusion of the material was done on a laboratory single screw extruder. content of hydrogen cyanide (hcn) as a measurement of cyanogenic glyco...

Extrusion-cooking, as a modern and versatile processing method, may be applied to create the properties of food ingredients active components, especially beans legumes. Two varieties bean (red Toska white Aura) were extruded with twin-screw extruder under various conditions (water dosing 0.8–2.4 l h−1, screw speed 300–700 rpm). Physical (energy consumption, expansion ratio, water absorption sol...

blends of sorghum and soybean flours were processed in a co-rotating twin screw extruder to prepare expanded product. response surface methodology (rsm) was used to study the effect of soya level (sl), feed moisture (fm), barrel temperature (bt) and screw speed (ss) on extruder system parameters and physical properties of the extrudate. response variables were product temperature (pt), motor to...

The objective of this experiment was to assess the effects of malting, extrusion and a combination of both processes on the physical and functional properties of the pearl millet flour (PMF) and pearl millet based instant beverage powder (PMIBP) produced. PMF and PMIBP were prepared by malting, extrusion and a combination of malting and extrusion cooking from two different varieties of pearl mi...