Twin-screw extrusion of barley–grape pomace blends: Extrudate characteristics and determination of optimum processing conditions

The barley flour–grape pomace blends were extruded in a 30 mm APV co-rotating twin-screw extruder. Response surface methodology using a central composite design was used to evaluate the effects of independent variables, namely die temperature (140–160 °C), screw speed (150–200 rpm) and pomace level...

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Veröffentlicht in:	Journal of food engineering 2008-11, Vol.89 (1), p.24-32
Hauptverfasser:	Altan, Aylin, McCarthy, Kathryn L., Maskan, Medeni
Format:	Artikel
Sprache:	eng
Schlagworte:	Acceptability appearance (quality) Barley barley products barley starch Biological and medical sciences bitterness blended foods Blends bulk density Cereal and baking product industries color dynamic programming extruders Extrusion Extrusion cooking flavor flour food acceptability Food engineering Food industries Fundamental and applied biological sciences. Psychology General aspects Grape pomace Grapes mixing off odors Optimization Polymer blends porosity process control Response surface methodology Screws sensory evaluation Surface layer sweetness swelling (materials) taste Texture
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