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G. Sacchetti, P. Pittiam and G. G. Pinnavaia, “The Effect of Extrusion Temperature and Drying-Tempering on Both of Kinetics of Hydration and the Textural Changes in Extruded Ready-to-Eat Breakfast Cereals during Soaking in Semi-Skimmed Milk,” International Journal of Food Science and Technology, Vol. 40, No. 6, 2005, pp. 655-663. doi:10.1111/j.1365-2621.2005.00976.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