Тип публикации: статья из журнала
Год издания: 2022
Идентификатор DOI: 10.1088/1755-1315/981/2/022081
Аннотация: <jats:title>Abstract</jats:title> <jats:p>Five types of cereals (wheat, covered barley, naked barley, covered oats and naked oats) were extruded for 6, 6.5, 7.6, 8.2, 9.1 and 10 seconds with subsequent control of the water and the protein content. The water content statistically significantly (p < 0.001) decreased during all the prПоказать полностьюocessing time with the final values of 7.3 %, 6.3 %, 7.2 %, 6.0 % and 6.5 % for wheat, covered barley, naked barley, covered oats and naked oats respectively. The protein content slightly decreased during all the processing time with the final values of 11.51 %, 10.95 %, 14.10 %, 13.01 % and 13.10 % for wheat, covered barley, naked barley, covered oats and naked oats respectively. The effect of processing time on the water content can be modeled by polynomial regression whereas the effect of processing time on the protein content can be modeled by linear regression.</jats:p>
Журнал: IOP Conference Series: Earth and Environmental Science
Выпуск журнала: Т.981, №2
Номера страниц: 022081
ISSN журнала: 17551307
Издатель: IOP Publishing