Functionality of fruit powders in extruded corn breakfast cereals

@inproceedings{Camire2007FunctionalityOF,
  title={Functionality of fruit powders in extruded corn breakfast cereals},
  author={Mary Ellen Camire and Michael R. P. Dougherty and Jack L. Briggs},
  year={2007}
}
Abstract Consumer interest in naturally colored foods such as breakfast cereals is growing. Degermed white cornmeal, sucrose, citric acid and dehydrated fruit powder (blueberry, cranberry, Concord grape and raspberry) were mixed in 84.3%:14.3%:0.4%:1.0% proportions, then extruded in a laboratory-scale twin-screw extruder. Feed rate was 255 g/min; water was pumped at a rate of 12.5 g/min; screw speed was 175 rpm. Cooking temperature during extrusion was generally 

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