Puffing characteristics of yam (Dioscorea alata) flour
1987
Kpodo, K.A.
The technical viability of extruding yam flour and the effects of extrusion temperature, food moisture, particle size and added amylose and amylopectin on the puffing characteristics were investigated. The products closely resembled a puffed snack with optimum conditions being 8-10 % moisture at 100-115 degrees C. Additional amylose caused a decrease in expansion, as did low temperatures and high feed moisture contents. Food particle size and amylopectin level had no significant effects on product characteristics
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