Effects of extrusion temperature on the structural, physicochemical and rheological properties of oat-brown rice-cod peptide blends

Puntos clave

• Extrusion temperature significantly influences the rheological properties of oat-brown rice-cod peptide blends, enhancing their structural stability.
• Physicochemical assessments reveal that varying temperatures can improve blend cohesiveness, impacting texture and mouthfeel.
• Observational analysis across multiple extrusion temperatures shows critical variations in flavor release and nutrient retention.
• Findings indicate the potential for optimized extrusion temperatures to enhance food processing methods, ensuring better product quality.