Effect of selected processing variables on sensory attributes of extrudates

Mixture of corn, soybean cake and sorghum flours was extruded using a twin-screw intermeshing cooker extruder. Extrusion die temperature (140° or 160°C) and screw speed (250 or 300 rpm) were varied. The extrudates prepared at 160°C and 300 rpm were preferred by a sensory panel over those obtained with different combinations of extrusion temperatures and screw speeds. Des melanges de mais, tourteau de soja, farine de sorgho ont ete extrudes dans un cuiseur-extrudeur bivis. La temperature d'extrusion (140 ou 160°) et la vitesse (250 ou 300 rpm) varient. une analyse sensorielle est effectuee: les produits extrudes a 160° et 300rpm sont preferes lors de la degustation.