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Protein Dispersibility Index and Trypsin Inhibitor Activity of Extruded Blends of Acha/Aoybean: A Response Surface Analysis
Acha soybean blends extudates dispersibilty inhibition
2008/11/10
The effect of extrusion variables on the protein dispersibility index and tyrpsin inhibitor activity of blends of acha and soybean were studied using response surface analysis. Soybean flour was mixed...
Effect of Extrusion Process Variables on the Amylose and Pasting Characteristics of Acha/Soybean Extudates Using Response Surface Analysis
Flour blends amylose extrudate pasting
2008/11/1
Acha and soybean flours were mixed in five ratios 100:0, 87.5:12.5, 75:25, 62.5:37.5 and 50:50% of acha and soy flour respectively. The moisture content of the blends was adjusted to 15, 20, 25, 30 an...