Effects of extrusion conditions on sensory properties of corn meal extrudates

Yellow corn meal was extruded in a ZSK-30 Werner and Pfleiderer twin screw extruder. Experiments used a surface response method which included variations in screw speed (100-300 rpm), heating temperature (100-200 degrees C) and moisture (20-30%) in the feed. Descriptive sensory analysis characterize...

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Veröffentlicht in:	Journal of food science 1991-01, Vol.56 (1), p.84-89
Hauptverfasser:	Chen, J. (Rutgers Univ., New Brunswick, NJ), Serafin, F.L, Pandya, R.N, Daun, H
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Cereal and baking product industries Corn EXTRUSION FARINE POUR ANIMAUX Food industries Food processing industry Fundamental and applied biological sciences. Psychology Grain HARINA PARA PIENSOS MAIS MAIZ PROPIEDADES ORGANOLEPTICAS PROPRIETE ORGANOLEPTIQUE Senses TECHNOLOGIE ALIMENTAIRE TECNOLOGIA DE LOS ALIMENTOS Temperature
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