FUNCTIONAL COMPOSITE EXTRUDED MIXTURE OF WHEAT AND PUMPKIN SEEDS

Authors

  • A. A. Kurochkin Penza State Technological University
  • G. V. Shaburova Penza State Technological University
  • D. I. Frolov Penza State Technological University
  • P. K. Voronina Penza State Technological University

Keywords:

the extrudate, starchy raw materials, lipids, moisture, expansion coefficient, model

Abstract

The results of studies suggesting a significant effect of the ratio of the moisture content of the extruded wheat grains and pumpkin seeds, as well as the moisture content of the extruded mixture as a whole on the expansion index of extrudates.

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Published

2015-08-28

Issue

Vol. 2 No. 2 (2015)

Section

FOOD TECHNOLOGY

License

Copyright (c) 2015 A. A. Kurochkin, G. V. Shaburova, D. I. Frolov, P. K. Voronina

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

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