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- W2001820308 abstract "Department of Eco-Friendly Horticulture, Cheonan Yonam CollegeAbstract The aim of this study was to identify the optimal ingredient-mixing ratio of Job’s-tear and wheat floursubjected to extrusion. A modified distance-based mixture design analysis was chosen for the experimental design. Theresults showed that the bending failure force, the a-value, and the water absorbtion index (WAI) value had no correlationwith the mixture ratio of Job’s-tear and wheat flour. However, the diameter of the extrudates, the L- and b-values, andthe water solubility index (WSI) value were all found to be correlated to the mixture ratio. While the first three valueswere determined using a linear model, the WSI value was determined using a quadratic model. The diameter and colorhad an inverse correlation to the mixture ratio: the higher the ratio of Job’s-tear to wheat flour, the lower the diameterand darker the color. The L- and b-values were found to change in accordance with the mixture ratio of Job’s-tear towheat flour. The lowest WSI value was obtained at a 40:60 ratio of Job’s-tear to wheat.Keywords: Job’s-tear, mixture design, water solubility index (WSI), extrusion, wheat flour" @default.
- W2001820308 created "2016-06-24" @default.
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- W2001820308 date "2013-08-31" @default.
- W2001820308 modified "2023-09-26" @default.
- W2001820308 title "Determination of the Optimal Mixture Ratio for Extrudates of Job's-tear and Wheat Flour by Mixture Design Analysis" @default.
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- W2001820308 doi "https://doi.org/10.9721/kjfst.2013.45.4.473" @default.
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