Optimisation of Extrusion Process Parameters for Producing Combined Breakfast Cereals Using Pumpkin Flour

Optimisation of Extrusion Process Parameters for Producing Combined Breakfast Cereals Using Pumpkin Flour

The extrusion process plays a key role in the production of dry breakfast cereals, providing improved organoleptic properties, structure, and nutritional value. In recent decades, this method has been actively used in the food industry due to its high efficiency and ability to modify the physicochem...

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Bibliographic Details
Main Authors: Madina Sultanova, Nazym Alzhaxina, Aigerim Saduakas, Anar Kabylda, Askhat Dalabayev, Madina Yakiyayeva, Nurtore Akzhanov
Format: Article
Language:English
Published: Ital Publication 2025-06-01
Series:Journal of Human, Earth, and Future
Subjects:
extrusion
breakfast cereals
optimal parameters
beta-carotene
texture improvements
Online Access:https://hefjournal.org/index.php/HEF/article/view/595
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https://hefjournal.org/index.php/HEF/article/view/595

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