Studies on the microstructure of lupine extrudate
Z. Rzedzicki 1
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Food Process Engineering Department, University of Agriculture, Doświadczalna 44,20-236 Lublin, Poland
Division of Food Science, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima 10,10-718 Olsztyn , Poland
Acceptance date: 1997-12-29
Int. Agrophys. 1998, 12(2): 119–125
Abstract. Studies on the use of extrusion for the hydrothermic processing of yellow lupine (vars. Iryd and Topaz) meal were carried out. In particular, the influence of process parameters and raw material properties on the process run, extruder efficiency, physical and chemical properties as well as the macro- and microstructure of the extrudate was examined. The studies showed that the proper choice of process parameters, that allow for maximum lipid binding, enabled the production of high quality produce, even in the case of raw materials with increased fat content.