The traditional perception that legumes would not be suitable for extrusion cooking is now
completely outdated. In recent years, an increasing number of studies have been conducted …

Rice is one of the major cereal crops that act as an attractive material for the manufacture of
ready-to-cook (RTC) products like pasta, noodles, ready-to-eat (RTE) breakfast cereals …

This study characterised pineapple pomace (PP) and evaluated its application in extrusion
to enhance fibre content of the final product. The pomace had low fat (0.61%) and high …

Extrusion technology has rapidly transformed the food industry with its numerous
advantages over other processing methods. It offers a platform for processing different …

Ready-to-eat low-cost and nutritious extruded snack was developed from composite flour
comprising rice, defatted soybean flour, carrot pomace powder and cauliflower trimmings …

Corn starch was extruded with the inclusion of carrot pomace at levels of 5, 10, and 15 g/100
g at three different feed moisture levels of 15, 22.5 and 30 g/100 g. Corn starch without any …

In this study, carrot pomace powder (CPP) with particle sizes of 210 μm (CPP 210) and 500
μm (CPP 500) was added in the gluten‐free sponge cake recipe. Flour (rice and corn flour …

The effect of extrusion parameters like barrel temperature (100-150° C), screw speed (110-
350 rpm) and feed moisture content (12-20% wb) on product quality of extruded products …

Background There is a need to improve the nutritional and functional characteristics of
breakfast cereal products (BCP) consumed worldwide, namely by increasing the content …

Blends of yam, rice and corn flour were processed in a twin-screw extruder. Effects of yam
flour (10–40%), feed moisture content (12–24%) and extruder barrel temperature (100–140° …