Abstract: In this study, an extruder device design having an important role in preserving the nutritional values of foods in food production systems was performed (feeding II).Two different extruders, (feeding I) belonging to a private enterprise and (feeding II) designed in the laboratory, were used in this study. The before and after chemical changes of the pulses fed with the extruder machines were examined. The analyses of three samples were carried out as dry bean, green lentil, kidney bean. Protein, colour, pH and moisture analyses were performed on the samples before and after the extrusion process. It was used Kjeldahl protein determination method for protein analysis, moisture determination method in the drying oven for moisture analysis, analysis method with Ph meter for pH analysis, and finally Lovibond Tintometer for the conducted colour analysis.........
Keywords: Design of extruder device, fed values, pulses, proteın, chemical properties
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