Co-extrusion of corn meal and polydextrose for making high fiber snack food: Effects of extrusion screw speed on the product qualityv
Co-extrusion of corn meal and polydextrose for making high fiber snack food: Effects of extrusion screw speed on the product qualityv
The objective of the research is to evaluate the effects of screw speed on the product quality. As the screw speed is increased, the expansion ratio and crispness of the fried extrudate are enhanced while the bulk density and hardness are reduced.