DEVELOPMENT OF EXTRUDED PRODUCTS USING PIGEON PEA BROKENS: BY-PRODUCT UTILIZATION OF PIGEON PEA WASTE - Softcover
Synopsis
Extrusion is widely used in the food industry due to its versatility, high productivity, low cost and energy efficiency. High quality products can be manufactured by extrusion. It is classified as a high temperature short time process to produce fiber rich products. It offers several advantages over other cooking processes, such as faster processing time and significant reduction in energy consumed, which results in lower product price. Pigeon pea broken flour contains higher amount of protein and its yellow and white colour of this flour makes it a very suitable ingredient in the production of many values added products. It appears to be a very attractive strategy to improve the nutritional status of the snack foods. The effects of feed moisture content, level pigeon pea broken flour, die head temperature and screw speed on different machine and physicochemical characteristic of extruded product were studied. The Response Surface Methodology (RSM) was used in designing the experiment. The optimum treatment conditions were found as, 14.32(% w.b.) of FMC, 37.55% of PBF, 135 °C of DHT and 250 rpm of screw speed.
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DEVELOPMENT OF EXTRUDED PRODUCTS USING PIGEON PEA BROKENS
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Scholars' Press Nov 2024, 2024
ISBN 10: 6206773388
ISBN 13: 9786206773382
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Taschenbuch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Extrusion is widely used in the food industry due to its versatility, high productivity, low cost and energy efficiency. High quality products can be manufactured by extrusion. It is classified as a high temperature short time process to produce fiber rich products. It offers several advantages over other cooking processes, such as faster processing time and significant reduction in energy consumed, which results in lower product price. Pigeon pea broken flour contains higher amount of protein and its yellow and white colour of this flour makes it a very suitable ingredient in the production of many values added products. It appears to be a very attractive strategy to improve the nutritional status of the snack foods. The effects of feed moisture content, level pigeon pea broken flour, die head temperature and screw speed on different machine and physicochemical characteristic of extruded product were studied. The Response Surface Methodology (RSM) was used in designing the experiment. The optimum treatment conditions were found as, 14.32(% w.b.) of FMC, 37.55% of PBF, 135 °C of DHT and 250 rpm of screw speed. 116 pp. Englisch. Seller Inventory # 9786206773382
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DEVELOPMENT OF EXTRUDED PRODUCTS USING PIGEON PEA BROKENS: BY-PRODUCT UTILIZATION OF PIGEON PEA WASTE
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DEVELOPMENT OF EXTRUDED PRODUCTS USING PIGEON PEA BROKENS: BY-PRODUCT UTILIZATION OF PIGEON PEA WASTE
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DEVELOPMENT OF EXTRUDED PRODUCTS USING PIGEON PEA BROKENS
Published by
Scholars' Press Nov 2024, 2024
ISBN 10: 6206773388
ISBN 13: 9786206773382
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Taschenbuch
Seller: buchversandmimpf2000, Emtmannsberg, BAYE, Germany
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Taschenbuch. Condition: Neu. This item is printed on demand - Print on Demand Titel. Neuware -Extrusion is widely used in the food industry due to its versatility, high productivity, low cost and energy efficiency. High quality products can be manufactured by extrusion. It is classified as a high temperature short time process to produce fiber rich products. It offers several advantages over other cooking processes, such as faster processing time and significant reduction in energy consumed, which results in lower product price. Pigeon pea broken flour contains higher amount of protein and its yellow and white colour of this flour makes it a very suitable ingredient in the production of many values added products. It appears to be a very attractive strategy to improve the nutritional status of the snack foods. The effects of feed moisture content, level pigeon pea broken flour, die head temperature and screw speed on different machine and physicochemical characteristic of extruded product were studied. The Response Surface Methodology (RSM) was used in designing the experiment. The optimum treatment conditions were found as, 14.32(% w.b.) of FMC, 37.55% of PBF, 135 °C of DHT and 250 rpm of screw speed.VDM Verlag, Dudweiler Landstraße 99, 66123 Saarbrücken 116 pp. Englisch. Seller Inventory # 9786206773382
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DEVELOPMENT OF EXTRUDED PRODUCTS USING PIGEON PEA BROKENS | BY-PRODUCT UTILIZATION OF PIGEON PEA WASTE
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Taschenbuch. Condition: Neu. DEVELOPMENT OF EXTRUDED PRODUCTS USING PIGEON PEA BROKENS | BY-PRODUCT UTILIZATION OF PIGEON PEA WASTE | P. R. Davara (u. a.) | Taschenbuch | Englisch | 2024 | Scholars' Press | EAN 9786206773382 | Verantwortliche Person für die EU: SIA OmniScriptum Publishing, Brivibas Gatve 197, 1039 RIGA, LETTLAND, customerservice[at]vdm-vsg[dot]de | Anbieter: preigu. Seller Inventory # 130814660
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