Development of a bulgur-like product using extrusion cooking

@article{Kksel2003DevelopmentOA,
  title={Development of a bulgur-like product using extrusion cooking},
  author={H. K{\"o}ksel and Gi-Hyung Ryu and {\"O}zen {\"O}zboy-{\"O}zbaş and A. Başman and P. Ng},
  journal={Journal of the Science of Food and Agriculture},
  year={2003},
  volume={83},
  pages={630-636}
}
  • H. Köksel, Gi-Hyung Ryu, +2 authors P. Ng
  • Published 2003
  • Materials Science
  • Journal of the Science of Food and Agriculture
  • In this study we (1) developed a new bulgur-like foodstuff using a durum wheat cultivar and an extrusion technique, (2) investigated the physicochemical properties of the extrudates produced and (3) sensorially evaluated the end-product after cooking. Durum wheat was processed in a laboratory-scale co-rotating twin-screw extruder with different levels of moisture content of the feed (367, 417 and 455 g kg−1), screw speed (150 and 200 rpm) and feed rate (2.4 and 2.9 kg h−1) to develop the bulgur… CONTINUE READING
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