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.

Published

2015-08-28

Issue

Section

FOOD TECHNOLOGY

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