Extrusion cooking of wheat flour-carrot mixture

Jukka Vainionpää, Stoyan Tantchev, Yrjö Mälkki, Antti Mustranta

Research output: Contribution to journalArticleScientificpeer-review

6 Citations (Scopus)

Abstract

Wheat flour with carrot pulp at different concentrations was extrusion-cooked in a twin-screw extrusion-cooker with varied screw rotation speed, mass temperature in the extruder barrel and feed moisture content. In addition to chemical analyses to determine the concentrations of different sugars, the total specific energy consumption, the die pressure, the expansion ratios and the colour of the extrudates were measured. The results show that carrot contents of up to 16% in dry wheat flour can be used without losing the typical texture of expanded products.
Original languageEnglish
Pages (from-to)275-286
JournalJournal of Food Engineering
Volume10
Issue number4
DOIs
Publication statusPublished - 1989
MoE publication typeA1 Journal article-refereed

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    Vainionpää, J., Tantchev, S., Mälkki, Y., & Mustranta, A. (1989). Extrusion cooking of wheat flour-carrot mixture. Journal of Food Engineering, 10(4), 275-286. https://doi.org/10.1016/0260-8774(89)90003-4