Effect of Blending ratio and operating conditions
Sadik Jemal Awol
Broschiertes Buch

Effect of Blending ratio and operating conditions

On the physicochemical and sensory properties of extruded product from Eragrostis tef (teff) and soybean

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Effect of blend ratio (soybean-teff proportion), feed moisture (9.5-12.5%) and barrel temperature (122-138°C) on physicochemical and sensory properties of an extruded product from brown teff [Eragrostis teff (Zucc.) Trotter] (DZ 01-99 variety) and full fat soybean (Glycine max) (AFGAT variety) were investigated. The extrusion experiment was conducted using a pilot scale co-rotating twin screw food extruder using Central Composite experimental Design (CCD). Second degree polynomial models for the responses as a function of the independent variables were generated. Soybean flour addition to tef...