Abstract
Wheat flour with carrot pulp at different concentrations was extrusion-cooked in a twin-screw extrusion-cooker with varied screw rotation speed, mass temperature in the extruder barrel and feed moisture content. In addition to chemical analyses to determine the concentrations of different sugars, the total specific energy consumption, the die pressure, the expansion ratios and the colour of the extrudates were measured. The results show that carrot contents of up to 16% in dry wheat flour can be used without losing the typical texture of expanded products.
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