Effect of processing conditions on the extrusion of white yam flour (D. rotundatd)

摘要

White yam flour had high paste stability during heating. Low moisture contents, independently of barrel temperature, gave higher values of the expansion index. The hulk density was influenced directly by feed moisture content and the barrel temperature. Only barrel temperature had a major effect on the colour change. Prediction equations for these properties could he used to select processing conditions for specific applications.