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M. R. Molina, J. E. Braham and R. Bressani, “Some Characteristics of Whole Corn: Whole Soybean (70:30) and Rice: Whole Soybean (70:30) Mixtures Processed by Simple Extrusion Cooking,” Journal of Food Science, Vol. 48, No. 2, 1983, pp. 434-437. doi:10.1111/j.1365-2621.1983.tb10759.x

has been cited by the following article:

• TITLE: The Effect of Glandless Cottonseed Meal Content and Process Parameters on the Functional Properties of Snacks during Extrusion Cooking

  AUTHORS: Damian Reyes-Jáquez, Favio Casillas, Nancy Flores, Isaac Andrade-González, Aquiles Solís-Soto, Hiram Medrano-Roldán, Francisco Carrete, Efren Delgado

  KEYWORDS: Cottonseed Meal; Extruded Snack; Functional Properties

  JOURNAL NAME: Food and Nutrition Sciences, Vol.3 No.12, December 20, 2012

  ABSTRACT: The results of the present study indicate that glandless cottonseed meal (CSM) can be incorporated in extruded corn flour snacks at a 10% content level, which increases snack protein content to 12.8% and reduce fat content to 6.2%. To improve snacks’ nutritional quality, CSM and corn flour were extruded using a simple screw extruder. An expansion index (EI) ranging of 1.2 - 4.7 was obtained. Penetration force (PF) was 7 - 9 times harder than other extruded products. High extrusion temperature and high CSM concentrations decreased (p p p