2017
DOI: 10.24018/ejeng.2017.2.3.301
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Influence of Extrusion-Cooking Conditions on Corn Pasta Quality

Abstract: Gluten free products remain the cornerstone for celiac patients. Insufficiency, poverty and little offered about gluten free products (quality and quantity) represented a high obstacle for Egyptian celiac patients. Therefore, the purpose of this research is to modify a single screw extruder to produce gluten–free pasta (GFP) (tagliatelle type). The GFP was made from corn flour under screw rotation speed (N) of 10, 25 and 50 rpm at 40, 65, 90 and 115 ºC of barrel temperature (BT). Extruder performance was evalu… Show more

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“…Basically, the characteristics of raw material and the operation condition of extruder, which are main factors influencing the characteristics of extrudate. The raw material characteristics consist of the type of starch, moisture content, and other ingredients, while the operational conditions are the moisture content of the mixture, temperature profile, pressure, die opening size, shear force, screw geometry and rotational speed (El‐Bialee et al ., 2017). The current study aimed to investigate the influence of the feed moisture content on the physical and sensory properties of extruded mung bean starch vermicelli.…”
Section: Introductionmentioning
confidence: 99%
“…Basically, the characteristics of raw material and the operation condition of extruder, which are main factors influencing the characteristics of extrudate. The raw material characteristics consist of the type of starch, moisture content, and other ingredients, while the operational conditions are the moisture content of the mixture, temperature profile, pressure, die opening size, shear force, screw geometry and rotational speed (El‐Bialee et al ., 2017). The current study aimed to investigate the influence of the feed moisture content on the physical and sensory properties of extruded mung bean starch vermicelli.…”
Section: Introductionmentioning
confidence: 99%