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Optimization of extrusion variables for the development of RTE snacks by incorporation of pearl millet starch

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Optimization of extrusion variables for the development of RTE snacks by incorporation of pearl millet starch

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A study was conducted to process pearl millet and develops ready to eat healthy extruded snacks. For that purpose, designed experiments were conducted to prepare pearl millet-starch based RTE extrudates by using three independent variables (feed composition, moisture content and cutter speed) and nine dependent variables (bulk density, expansion ratio, hardness, texture and overall acceptability) using response surface methodology (RSM).

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Nội dung Text: Optimization of extrusion variables for the development of RTE snacks by incorporation of pearl millet starch

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