D. Reyes-Jáquez, J. Vargas-Rodríguez, E. Delgado, J. Rodríguez-Miranda, E. E. Araiza-Rosales, I. Andrade-González, A. Solís-Soto and H. Medrano-Roldan, “Optimization of the Extrusion Process Temperature and Moisture Content on the Functional Properties and in Vitro Digestibility of a Bovine Cattle Feed Made out of Waste Bean Flour,” Journal of Animal Science Advances, Vol. 1, No. 2, 2011, pp. 100-110.

has been cited by the following article:

• TITLE: The Effect of Glandless Cottonseed Meal Content and Process Parameters on the Functional Properties of Snacks during Extrusion Cooking

  AUTHORS: Damian Reyes-Jáquez, Favio Casillas, Nancy Flores, Isaac Andrade-González, Aquiles Solís-Soto, Hiram Medrano-Roldán, Francisco Carrete, Efren Delgado

  KEYWORDS: Cottonseed Meal; Extruded Snack; Functional Properties

  JOURNAL NAME: Food and Nutrition Sciences, Vol.3 No.12, December 20, 2012

  ABSTRACT: The results of the present study indicate that glandless cottonseed meal (CSM) can be incorporated in extruded corn flour snacks at a 10% content level, which increases snack protein content to 12.8% and reduce fat content to 6.2%. To improve snacks’ nutritional quality, CSM and corn flour were extruded using a simple screw extruder. An expansion index (EI) ranging of 1.2 - 4.7 was obtained. Penetration force (PF) was 7 - 9 times harder than other extruded products. High extrusion temperature and high CSM concentrations decreased (p p p