Extruded snacks from whole wheat supplemented with textured soy flour: Effect on instrumental and sensory textural characteristics

What is it about?

In this study the effect of adding textured soy flour and whole wheat flour in the production of extruded snacks and expanded with hot air was evaluated

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Why is it important?

The quality of the extruded snacks can be affected not only by the process conditions, but also by the ingredients incorporated in their design. Although the process conditions has been established with measurable textural properties, sensory qualities have not been correlated with these responses in expanded extruded snacks. This work do it.

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