Title: Expansion of corn extrudates containing dietary fiber: a microstructure study.
Abstract: Corn meal was mixed with dietary fiber and extruded by a twin-screw extruder. The microstructure of the extruded products containing wheat bran (up to 30%) or oat fiber (up to 20%) was examined under a scanning electron microscope. The results indicated that the degree of extrudate expansion was dependent on the source and amount of dietary fiber, and was associated with the size of air cells inside extrudates and with the external structure of products. An increase in screw speed favored longitudinal expansion but decreased transverse puffing
Publication Year: 1990
Publication Date: 1990-01-01
Language: en
Type: article
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Cited By Count: 41
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