Ability of a “very low-cost extruder” to produce instant infant flours at a small scale in Vietnam

The effect of extrusion conditions on the physicochemical properties and sensory characteristics of rice-based expanded snacks

“…Rice flour has become an attractive ingredient in the extrusion industry due to its unique attributes such as bland taste, attractive white colour, hypoallergenicity and ease of digestion (Kadan, Bryant, & Pepperman, 2003). The basic investigation of extrusion variables on properties of rice extrudate is still in need, though there have been some reports on rice flour mixed with other ingredients (Ilo, Liu, & Berghofer, 1999;Mouquet, Salvignol, Van Hoan, Monvois, & Treche, 2003). With the increased use of twin-screw extruders in the manufacture of starchy products and starch-based food ingredients, the practice of empirical modification of operating conditions, which yield neither optimum products nor lower cost, cannot be continued.…”

Physico-chemical and sensory quality of extruded light red kidney bean (Phaseolus vulgaris L.) porridge

“…Dansby and Bovell-Benjamin (2003) reported that advances in extrusion technology have allowed for the development of very low-cost extruders specifically for developing countries. Extruders at the very low cost of about $10,000 and low production capacity of about 30 kg/h are already being used in development projects in Vietnam and Peru (Mouquet, Salvignol, Van Hoan, Monvois, & Treche, 2003).…”

Effects of adlay species and rice flour ratio on the physicochemical properties and texture characteristic of adlay-based extrudates

“…Rice flour has become an attractive ingredient in the extrusion industry due to its unique attributes such as bland taste, attractive white colour, hypoallergenicity and ease of digestion (Kadan, Bryant, & Pepperman, 2003). The basic investigation of extrusion variables on properties of rice flour extrudate is still in need, though there have been some reports on rice flour mixed with other ingredients (Ilo, Liu, & Berghofer, 1999;Mouquet, Salvignol, Van Hoan, Monvois, & Treche, 2003). With the increased use of single-screw extruders in the manufacture of starchy products and starch-based food ingredients, the practice of empirical modification of operating conditions, which yield neither optimum products nor lower cost, cannot be continued.…”