Research Article
Evaluation of Processing Conditions for Lentil and Corn Blend Extrudate
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@INPROCEEDINGS{10.1007/978-3-030-15357-1_5, author={Tadesse Fenta and Yogesh Kumar}, title={Evaluation of Processing Conditions for Lentil and Corn Blend Extrudate}, proceedings={Advances of Science and Technology. 6th EAI International Conference, ICAST 2018, Bahir Dar, Ethiopia, October 5-7, 2018, Proceedings}, proceedings_a={ICAST}, year={2019}, month={3}, keywords={Extrusion Corn Lentil Physicochemical properties Response surface methodology}, doi={10.1007/978-3-030-15357-1_5} }
- Tadesse Fenta
Yogesh Kumar
Year: 2019
Evaluation of Processing Conditions for Lentil and Corn Blend Extrudate
ICAST
Springer
DOI: 10.1007/978-3-030-15357-1_5
Abstract
An expanded food product was obtained from lentil-corn flour mixture by extrusion cooking. The lentil flour addition was maintained at 10%, 30% and 50% mixed with cereal or (corn) flour which was maintained at 50%, 70% and 90%. Operating conditions were cooking temperature; blend ratio and moisture contents of the feed mixture. Physicochemical properties of the extruded product were investigated.
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