Physicochemical and Morphological Properties of Extruded Adlay (Coix lachryma-jobi L) Flour

Figure 6

Scanning electron micrographs of adlay flour treated by extrusion at different extrusion conditions (2000×). (a) Barrel temperature (A1-F1): native, 80, 100, 120, 140, and 160°C; (b) moisture content (A2-F2): native, 19, 21, 23, 25, and 27 g (100 g)⁻¹wb; (c) screw speed (A3-F3): native, 170, 210, 250, 290, and 330 rpm.

(a)

(b)

(c)