Optimization of Extrusion Process Parameters for Red Lentil-carrot Pomace Incorporated Ready-to-eat Expanded Product Using Response Surface

Keywords

Pomace, Extrusion, Response surface methodology, Food science, Product (mathematics)

References

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Cited by

• Optimization of Process Parameters for Extrusion, Frying, Packaging and Storage of Snack Food using Agro Processing ByproductsA. Raleng — 2016
• Extrusion processing of raw food materials and by-products: A reviewVivian Obiamaka Offiah, Vassilis Kontogiorgos, Kolawole O. Falade — 2018
• Design, formulation, and characterization of a potential ‘whole food’ using fibre rich orange (Citrus sinensis Lin) pomace as baseAbosede Oluwakemi Oduntan, Gibson Lucky Arueya — 2019
• Functional extruded products from rice flour, pulse flour and tomato powder blendsPrabhjot Singh — 2017
• Production of high fiber ready-to-eat expanded snack from barley flour and carrot pomace using extrusion cooking technologySorour Lotfi Shirazi, Arash Koocheki, Elnaz Milani — 2020
• Evaluation of the Use of a Coffee Industry By-Product in a Cereal-Based Extruded Food ProductElisa A. Beltrán-Medina, Guadalupe María Guatemala-Morales, Eduardo Padilla‐Camberos — 2020
• Extrusion technology and its application in food processing: A reviewSkarma Choton, Neeraj Gupta, Julie D Bandral — 2020
• Recent development, challenges, and prospects of extrusion technologyKrishna Prabha, Payel Ghosh, S. Abdullah — 2021
• Probing a best suited brown rice cultivar for the development of extrudates with special reference to Physico-chemical, microstructure and sensory evaluationGhulam Murtaza, Nuzhat Huma, Mian Kamran Sharif — 2022
• Potential nutritional and functional improvement of extruded breakfast cereals based on incorporation of fruit and vegetable by-products - A reviewDiva Santos, Manuela Pintado, José A. Lopes‐da‐Silva — 2022
• Development of third generation protein rich snacks from lentil and egg powder through microwave assisted extrusion cookingMonisa Yousouf, Syed Zameer Hussain, Varsha Kanojia — 2022
• Evaluation of antioxidant and functional properties of orange pomace-based foodAbosede Oluwakemi Oduntan, Gibson Lucky Arueya — 2022
• Optimization of extrusion cooking process parameters to develop teff (Eragrostis (Zucc) Trotter)-based products: Physical properties, functional properties, and sensory qualityM. Ali, Solomon Abera, Getachew Neme Tolesa — 2023
• Innovative corn extrudates incorporating barley-oat flour blends: Nutritional, functional, and sensory evaluationMuhammad Asif, Mueen Abbas, Kinza Fatima — 2025
• Fabrication and Characterization of Protein Fortified Corn Extrudates for Nutritional, Bio-functional, Structural and Organoleptic PropertiesKinza Fatima, Muhammad Asif, Syed Ali Hassan — 2025
• Extrusion for the Production of Functional Foods and IngredientsM. S. Alam, Raouf Aslam — 2021
• Development of single screw extruder for the production of pineapple pomace fish feedO. Oduntan, A. Bamgboye — 2020

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