Skip to main navigation
Skip to search
Skip to main content
VTT's Research Information Portal Home
Home
Profiles
Research output
Projects
Datasets
Research units
Research Infrastructures
Activities
Prizes
Press/Media
Impacts
Search by expertise, name or affiliation
Wholegrain oat quality indicators for production of extruded snacks
Markus Nikinmaa
, Sari A. Mustonen
, Lauri Huitula
, Oskar Laaksonen
, Kaisa M. Linderborg
,
Emilia Nordlund
,
Nesli Sözer
*
*
Corresponding author for this work
BA5309 Grain processing technologies
BA53 Industrial biotechnology and food
University of Turku
VTT (former employee or external)
Research output
:
Contribution to journal
›
Article
›
Scientific
›
peer-review
10
Citations (Scopus)
169
Downloads (Pure)
Overview
Fingerprint
Projects
(1)
Fingerprint
Dive into the research topics of 'Wholegrain oat quality indicators for production of extruded snacks'. Together they form a unique fingerprint.
Sort by
Weight
Alphabetically
Keyphrases
Whole Grain
100%
Extruded Snacks
100%
Quality Indicators
100%
Extrudates
75%
Screw Speed
50%
Feed Rate
50%
Oat Flour
50%
Fat Content
50%
Partial Least Squares Regression Model
50%
Crispness
25%
Flour
25%
Chemical Composition
25%
Temperature Profile
25%
Principal Coordinate Analysis (PCoA)
25%
Starch Content
25%
Twin-screw Extruder
25%
Sensory Data
25%
Rice Flour
25%
Sensory Test
25%
Speed Rate
25%
Descriptive Sensory Analysis
25%
Peak Viscosity
25%
Predictive Evaluation
25%
Instrumental Data
25%
1000-seed Weight
25%
Water Rates
25%
Extruder Screw
25%
Total Moisture Content
25%
Flour Samples
25%
Instrumental Tests
25%
Rotation per Minute
25%
INIS
indicators
100%
expansion
100%
flour
100%
production
100%
oats
100%
screws
75%
hardness
50%
speed
50%
fats
50%
least square fit
50%
moisture
25%
density
25%
data
25%
interactions
25%
correlations
25%
water
25%
weight
25%
rice
25%
peaks
25%
viscosity
25%
chemical composition
25%
starch
25%
rotation
25%
dies
25%
principal component analysis
25%
Food Science
Extrudate
100%
Extruded Snacks
100%
Oat Flour
66%
Fat Content
66%
Screw Speed
66%
Rice Flour
33%
Crispiness
33%
Sensory Analysis
33%
Descriptive Sensory
33%
Peak Viscosity
33%
Flour Samples
33%
Starch Content
33%
Sensory Test
33%