. 2020 Aug 5;9(8):1059. doi: 10.3390/foods9081059

Table 3.

Actual measured extrusion parameters. Standard deviations are shown (n = 180). Values sharing a letter within a row are not statistically different. SME: specific mechanical energy.

	Control	Phytase-Treated	Fermented
Temperature at the die [°C]	149.0 ± 0.1 ^c	149.2 ± 0.1 ^b	148.0 ± 0.9 ^a
Pressure at the die [bar]	17.0 ± 0.8 ^a	15.8 ± 1.0 ^b	10.5 ± 1.0 ^c
Dough moisture [%]	31.2	31.6	27.8
SME [Wh kg⁻¹]	162	157	174