Effect of Extrusion, Milling And Nature of Ingredient on The Microstructure of Egg-Based Whole Wheat Snack
DOI:
https://doi.org/10.54536/ajfst.v5i1.6683Keywords:
Cereal, Extrudates, Food, Micrograph, Scanning Electron MicroscopeAbstract
This paper aims to evaluate the effect of extrusion, milling and the nature of the ingredient on the microstructure of the extrudates from whole-wheat flour and chicken egg. The whole-wheat flour was mixed separately either with the raw whole egg, egg yolk or egg albumen, a twin-screw extruder was used for the extrusion of the samples. After production, the microstructure of the extrudates were determined using a scanning electron microscope (SEM). From the SEM micrograph, microstructure of extrudates were changed by extrusion and samples containing egg yolk (emulsifier) were changed to a greater extent compared with other samples. Milling had a slight effect on the microstructure of the extrudates
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