Table 2.
Expansion properties of extruded chestnut fruit.

Extrusion conditions			Expansion index	Specific length (cm/g)	Bulk density(g/cm3)
Moisture content (%)	Screw speed (rpm)	Melt temp. (°C)
22	200	110				2.87±0.05a1)	47.05±2.33jk	0.32±0.01ghi
		120	2.78±0.05bc	39.84±2.52l	0.37±0.01ef
		130	2.54±0.06e	51.90±0.58hi	0.32±0.02ghi
	250	110	2.75±0.07c	52.46±1.41h	0.29±0.01ij
		120	2.83±0.07ab	45.50±1.40k	0.35±0.01efg
		130	2.75±0.05c	49.23±2.36ij	0.34±0.02fgh
25	200	110	2.27±0.06g	59.51±1.59g	0.32±0.02ghi
		120	2.05±0.04i	71.57±3.89e	0.38±0.01e
		130	2.14±0.06h	65.42±2.44f	0.37±0.02ef
	250	110	2.64±0.07d	52.96±1.32h	0.28±0.20j
		120	2.52±0.02e	54.95±3.28h	0.33±0.01fg
		130	2.10±0.05hi	71.50±1.55e	0.36±0.01efg
28	200	110	1.55±0.02f	81.05±2.55bc	0.43±0.03d
		120	1.38±0.02l	77.10±5.54d	0.57±0.03b
		130	1.58±0.05j	91.23±1.36a	0.45±0.04d
	250	110	2.44±0.02f	64.59±1.38f	0.31±0.02hij
		120	1.51±0.01k	82.73±2.81b	0.49±0.06c
		130	1.02±0.04m	78.27±3.53cd	0.61±0.05a

Value with different superscripts in the same column are significantly different (p<0.05).