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International Journal of Food Properties Volume 14, 2011 - Issue 4
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Original Articles

Effects of Extrusion Process Variables on Quality Properties of Wheat-Ginseng Extrudates

Yoon H. Chang Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI, USA
&
Perry K.W. Ng Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI, USACorrespondence[email protected]
Pages 914-925 | Received 22 Aug 2009, Accepted 16 Nov 2009, Published online: 13 Jun 2011

Citations (14)

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A. N. Giannini, M. K. Krokida & G. I. Bisharat. (2013) Structural Properties of Corn-Based Extrudates Enriched with Plant Fibers. International Journal of Food Properties 16:3, pages 667-683.
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Articles from other publishers (13)

James Lyng, Yaming Cai & Tesfaye F. Bedane. (2022) The potential to valorize myofibrillar or collagen proteins through their incorporation in an Extruded Meat Soya Product for use in Canned Pet Food. Applied Food Research 2:1, pages 100068.
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Nasibeh Y. Sinaki, Mustafa Tugrul Masatcioglu, Jitendra Paliwal & Filiz Koksel. (2021) Development of Cellular High-Protein Foods: Third-Generation Yellow Pea and Red Lentil Puffed Snacks. Foods 11:1, pages 38.
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Siwen Luo & Filiz Koksel. (2020) Physical and technofunctional properties of yellow pea flour and bread crumb mixtures processed with low moisture extrusion cooking. Journal of Food Science 85:9, pages 2688-2698.
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Barış Burak Albayrak, Necati Barış Tuncel, Neşe Yılmaz Tuncel & Mustafa Tuğrul Masatcıoğlu. (2020) Extrusion cooking of immature rice grain: under-utilized by-product of rice milling process. Journal of Food Science and Technology 57:8, pages 2905-2915.
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Julian Atukuri, Brian B. Odong & John H. Muyonga. (2019) Multi‐response optimization of extrusion conditions of grain amaranth flour by response surface methodology. Food Science & Nutrition 7:12, pages 4147-4162.
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Xiang Li, Mustafa Tugrul Masatcioglu & Filiz Koksel. (2019) Physical and functional properties of wheat flour extrudates produced by nitrogen injection assisted extrusion cooking. Journal of Cereal Science 89, pages 102811.
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Özlem Aktürk Gümüşay, Mahmut Şeker & Hasan Sadıkoğlu. (2019) Response surface methodology for evaluation of the effects of screw speed, feed moisture and xanthan gum level on functional and physical properties of corn half products. LWT 111, pages 622-631.
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Xuelian Ma, Bon-Yeob Gu, Tie Jin, Jin-Hyung Yoo, Mi-Hwan Kim & Gi-Hyung Ryu. (2018) Physicochemical Properties of Extruded Aquatic Pellets at Various Conditions. Food Engineering Progress 22:3, pages 214-219.
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Z. Tacer-Caba, D. Nilufer-Erdil, M.H. Boyacioglu & P.K.W. Ng. (2016) Effect of wheat protein isolate addition on the quality of grape powder added wheat flour extrudates. Quality Assurance and Safety of Crops & Foods 8:2, pages 215-230.
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Ghassan I Bisharat, Ioanna D Katsavou, Nikolaos M Panagiotou, Magdalini K Krokida & Zacharias B Maroulis. (2014) Investigation of functional properties and color changes of corn extrudates enriched with broccoli or olive paste. Food Science and Technology International 21:8, pages 613-630.
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Theodoros Varzakas & Constantina TziaKasiviswanathan Muthukumarappan & Chinnadurai Karunanithy. 2015. Handbook of Food Processing. Handbook of Food Processing 87 156 .
M. Tugrul Masatcioglu, Erkan Yalcin, Park Jong Hwan, Gi-Hyung Ryu, Sueda Celik & Hamit Koksel. (2014) Hull-less barley flour supplemented corn extrudates produced by conventional extrusion and CO2 injection process. Innovative Food Science & Emerging Technologies 26, pages 302-309.
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N. O’Shea, E. Arendt & E. Gallagher. (2013) Enhancing an Extruded Puffed Snack by Optimising Die Head Temperature, Screw Speed and Apple Pomace Inclusion. Food and Bioprocess Technology 7:6, pages 1767-1782.
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