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Fig. 2 | Food Production, Processing and Nutrition

Fig. 2

From: Optimization of the iron-enriched extruded snack containing jackfruit seed flour, mung bean flour and ferrous ammonium phosphate by using response surface methodology

Fig. 2

Effects of process parameters on the bulk density, expansion ratio, hardness, colour, iron and overall acceptability of extruded snacks. a Effects of Jackfruit seed flour (JFSF) and Mung bean flour (MBF) on the bulk density of extruded snacks. b Effects of Ferrous ammonium phosphate (FAP) and Mung bean flour (MBF) on the bulk density of extruded snacks. c Effects of Jackfruit seed flour (JFSF) and Mung bean flour (MBF) on the expansion ratio of extruded snacks. d Effects of Ferrous ammonium phosphate (FAP) and Mung bean flour (MBF) on the expansion ratio of extruded snacks. e Effects of Jackfruit seed flour (JFSF) and Mung bean flour (MBF) on the hardness of extruded snacks. f Effects of Ferrous ammonium phosphate (FAP) and Mung bean flour (MBF) on the hardness of extruded snacks. g Effects of Jackfruit seed flour (JFSF) and Mung bean flour (MBF) on the colour (∆E) of extruded snacks. h Effects of Ferrous ammonium phosphate (FAP) and Mung bean flour (MBF) on the colour (∆E) of extruded snacks. i Effects of Jackfruit seed flour (JFSF) and Mung bean flour (MBF) on the iron content of extruded snacks. j Effects of Ferrous ammonium phosphate (FAP) and Mung bean flour (MBF) on the iron content of extruded snacks

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Food Production, Processing and Nutrition

ISSN: 2661-8974

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