Extrusion is an alternative technology for the production of nixtamalized products. The aim of this study was to obtain an expanded nixtamalized snack with whole blue corn and using the extrusion process, to preserve the highest possible total anthocyanin content, intense blue/purple coloration (color b) and the highest expansion index. A central composite experimental design was used. The extr...

al-sic composites are among the most demanding metal matrix composites due to their excellent strength, good ductility, good corrosion resistance, low coefficient of thermal expansion and reasonable price. manufacturing of cast metal matrix composites usually involves some problems such as inhomogeneous distribution of the particles due to poor wetability of ceramics to molten alloys, porosity ...

Extrusion cooking as an attractive process for continuous food production has been extensively developed in recent years. The high temperature–short time extrusion cooking is used in the food industry to produce direct expanded products such as snack foods, breakfast cereals and pet foods (Miller, 1990; Moore, 1994; Rokey, 1994). Extrusion of food material results in starch gelatinization, dena...

Grape pomace (GP) is a major byproduct of wine and juice industry, rich in polyphenolics with demonstrated health benefits. Extrusion processing for development of healthy and quality GP supplemented cornstarch snack foods was evaluated using response surface methodology. The retainability of polyphenolic content and antioxidant activity after extrusion processing were further assessed. The pro...

Abstract The paper contains a set of experimental data on the influence KOBO extrusion (extrusion with simultaneous cyclic torsion) mechanical properties pure zinc and proves that they can be controlled in order to achieve desired final values, while tensile characteristics may either show monotonic course or contain Lüders-type effect. It has been found extruded are not linked grain size, thus...

The purpose of this work was to study the effect pumpkin flour (10% and 20%), moisture content initial mixture (14% 20%) working screw speed (180 min-1 220 min-1) on physicochemical (expansion, density, hardness, colour) sensory characteristics rice extrudates enriched with produced a single extruder. chemical composition before after extrusion also determined. ash, lipids, reducing sugars, tot...