Some functional properties of extruded orange pulp and its effect on the quality of cookies

@inproceedings{Larrea2005SomeFP,
  title={Some functional properties of extruded orange pulp and its effect on the quality of cookies},
  author={M. A. Larrea and Yoon Kil Chang and Fernando Mart{\'i}nez-Bustos},
  year={2005}
}
Abstract Orange pulp was extruded using a Brabender single extruder (20:1 l/D) so as to modify the functional and structural properties of the fibre. The independent variables studied were: barrel temperature (83°C, 100°C, 125°C, 150°C, and 167°C), moisture content (22, 25, 30, 35, and 38 g/100 g), and screw speed (126, 140, 160, 180, and 194 rpm). The feed speed was kept constant at 70 g/min. The compression ratio was 3:1, and the die diameter was 4 mm. The extrusion process increased the… CONTINUE READING

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