THE OPTIMAL RATIO OF CORN AND VEGETABLE ROOTS IN EXTRUDED FORAGE

Authors

  • O. I. SHAPOVALENKO National University of Food Technologies
  • I. F. ULYANYCH Uman National University of Horticulture

Abstract

The results of investigation to study the effect on quality parameters of maize extrudate depending on the content of vegetable ingredients such as beets and carrots dinner table. It is shown that the physical and technological properties during extrusion affects the concentration of additives. Adding vegetables to corn reduces the specific power consumption for extruding process. The optimum ratio of components

Author Biographies

O. I. SHAPOVALENKO, National University of Food Technologies

dr.t.s., professor

I. F. ULYANYCH, Uman National University of Horticulture

 graduate

References

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Issue

No. 195 (2014): Частина 1 (англ)

Section

Статті

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