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. 2020 Oct 5;9(10):1412. doi: 10.3390/foods9101412

Table 1.

The experimental model.

Samples Raw Materials (%) Water Addition (g kg−1) Pressure
(MPa)
Barrel Temp. (°C) Extruder Output
(kg h−1)
Semolina Durum Oat β-Glucans Vital Wheat Gluten Xanthan Gum
CON 100 - - - 305.2 8.5 28.9 34.68
BG0 90 0 5 5 305.6 13 29.6 29.88
BG5 85 5 5 5 309 13 29.8 31.56
BG10 80 10 5 5 312.4 13 29.8 32.40
BG15 75 15 5 5 315.8 13.5 29.8 32.40
BG20 70 20 5 5 319.4 13.5 29.8 32.38

CON—control sample; BG—β-glucans.