Andrew Plunkett

TL;DR: In this paper, the effect of extrusion conditions, including feed rate (20−32 kg h−1), feed moisture content (14−22%), screw speed (180−320 rpm), and barrel temperature (100−140 °C), on the functional properties (density, expansion, water absorption index (WAI), and water solubility index (WSI)) and physical properties of an expanded wheat snack was investigated.

TL;DR: In this article, the incorporation of cauliflower trimmings into ready-to-eat expanded products and their effect on the textural and functional properties of extrudates have been studied.

TL;DR: In this article, the effect of different levels of feed moisture (12-17%) during extrusion cooking, using a co-rotating twin-screw extruder on selected nutritional and physical properties of extruded products was investigated.

TL;DR: In this article, the effect of screw speed and addition of brewers spent grain (BSG, 0-30% based on the maize flour used) on the approximate composition (crude protein, crude fat, total starch, crude fibre), physical (expansion, hardness, bulk density, SME, water absorption and solubility indexes), nutritional (total antioxidant capacity, TAC; total phenolic compounds, TPC; phytic acid, PA; protein in vitro digestibility, PIVD; resistant starch, RS) and color (Hunter L, a

TL;DR: In this paper, the results obtained from the analysis of the extrudates are discussed in terms of the interaction between the ingredients and effects of processing conditions, such as constant feeding rate of 25 kg/h, process temperatures 80 −120 °C and screw speeds of 150 −350 rpm.