Formulation and characterisation of phytonutrients‐rich traditional dehydrated snack prepared from skinned baby potatoes
K Kaur, S Kaur, P Aggarwal… - International Journal of …, 2023 - Wiley Online Library
Baby potatoes are common by‐products of tuber size grading during potato processing
which have high potential for valorisation due to rich bioactive profile. In this research, baby …
which have high potential for valorisation due to rich bioactive profile. In this research, baby …
Optimization and Validation of Extrusion Process Parameters for the Sensory Characteristics of Extruded Aerial Yam and Soybean Flour Blends
EO Umoh, MO Iwe, PC Ojimelukwe - Asian Journal of Science and Applied …, 2024 - ajsat.org
The aim of this study was to optimize and validate the extrusion process parameters (barrel
temperature, screw speed, and feed moisture) for the sensory properties (texture, taste …
temperature, screw speed, and feed moisture) for the sensory properties (texture, taste …
Numerical Modeling for Optimizing and Validating Extrusion Process Conditions for the Proximate Composition of Blended Aerial Yam and Soybean Flours
EO Umoh, MO Iwe… - African Journal of …, 2024 - afropolitanjournals.com
The need to formulate/develop acceptable food products from neglected food crops, and
control the process conditions in order to produce extrudates with the desired quality, results …
control the process conditions in order to produce extrudates with the desired quality, results …
[PDF][PDF] Microbial Load and Shelf-Life Assessment of Ready-To-Eat Baby Extrudates from Orange-Fleshed Sweet Potato, Soybean, and Amaranth Seeds Flour Blends
J Nkesiga, PN Ngoda, JO Anyango… - Int. J. Food Nutr. Saf, 2022 - academia.edu
The microbiological load of any food product is a valuable indication of extruded food
quality, as much as indicating the possible safety status of extrudates for human nutrition …
quality, as much as indicating the possible safety status of extrudates for human nutrition …