Physical characteristics of extrudates from wheat semolina enriched with cocoa bean shells
Nesho Toshkov,
Siyka Kodinova,
Bojidar Bozadjiev
Abstract:Response surface methodology was used to investigate the effect of cocoa bean shells content (5 % and 10 %), moisture content (14 % and 20 %) and temperature of the matrix (160 °C and 180 °C) on the physical characteristics of wheat semolina extrudates with cocoa bean shells. The extrusion was carried out on a single screw extruder Brabender 20 DN. A full factorial experiment 23 was used to evaluate the influence of above mentioned parameters on the water absorption index (WAI), water solubility index (WSI) an… Show more
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