Effect of Extrusion, Milling And Nature of Ingredient on The Microstructure of Egg-Based Whole Wheat Snack
Abstract
This paper aims to evaluate the effect of extrusion, milling and the nature of the ingredient on the microstructure of the extrudates from whole-wheat flour and chicken egg. The whole-wheat flour was mixed separately either with the raw whole egg, egg yolk or egg albumen, a twin-screw extruder was used for the extrusion of the samples. After production, the microstructure of the extrudates were determined using a scanning electron microscope (SEM). From the SEM micrograph, microstructure of extrudates were changed by extrusion and samples containing egg yolk (emulsifier) were changed to a greater extent compared with other samples. Milling had a slight effect on the microstructure of the extrudates
Fields of Study & Subjects
Food composition and properties
Proteins in Food Systems
Seed and Plant Biochemistry
Publication details
- Journal / source
- American Journal of Food Science and Technology
- Volume
- 5
- Issue
- 1
- Pages
- 46–54
- Publication date
- 9 February 2026
- Language
- EN