Soybean Flour/Oil and Wheat Bran Effects on Characteristics of Cassava (Manihot esculenta Crantz) Flour Extrudate
作者： N. BADRIE , W.A. MELLOWES
DOI: 10.1111/J.1365-2621.1992.TB05435.X
关键词: Die swell 、 Soybean oil 、 Agronomy 、 Extrusion 、 Bulk density 、 Fiber 、 Absorption of water 、 Bran 、 Chemistry 、 Soybean meal 、 Food science
摘要: Adding soybean flour, oil and wheat bran to cassava flour increased the percentage of crude protein/fat fiber respectively in blends. Crude protein or extrudate correlated negatively (P<0.01) with expansion, water solubility total reducing sugars positively bulk density, absorption. density sugars. At 4% addition, expansion WSI were highest, while WAI lowest. Extrudates became more yellow color on addition flour.
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