Optimization Of Engineering Functional and Nutritional properties Of Single-Screw Extruded Soy-Sweet Potato Blends For Food Use By Response Surface Methodology

Soy sweet potato mixtures were extruded in an Insta-Pro 600 and Alnex-Bettenfield single screw extruders. Sample mixtures containing 0, 25, 50, 75 and 100% defatted soybean and sweet potato were extruded with and without added oil, at a temperature of >150C and screw speeds of 180-220RPM.