Once the extrusion conditions were constant, as indicated by
constant torque, pressure and material temperature, samples of the
extrudate were cut with a sharp knife (approximately 40 cm long) as
they emerged from the die, to be used for physical and nutritional
analysis. After sufficient samples were taken for analysis a twin blade
pelletiser was attached and the extrudate was formed into pellets for
use in sensory analysis. All samples were left to cool at room
temperature for 30 min prior to packing into polyethylene bags and
being stored at room temperature until required for analysis.