Development of extruded Ready-To-Eat (RTE) snacks using corn, black gram, roots and tuber flour blends
نویسندگان
چکیده
منابع مشابه
Extruded Corn Flour Changed the Functionality Behaviour of Blends
Zeng J., Gao H., Li G., Liang X. (2011): Extruded corn flour changed the functionality behaviour of blends. Czech J. Food Sci., 29: 520–527. Functionalities and relationships between raw and extruded maize flour blends were studied. The extruded flour had higher water absorption and water solubility indices, and had no differential scanning calorimetry endotherm. The parameters of RVA peak, bre...
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Background and Objectives: Because of the increasing demands for functional foodstuffs, use of dietary fibers in production of snacks is further considered. The aim of this study was optimization of date kernel powder proportion to improve the physicochemical properties of extruded snacks. Materials & Methods: Two screw extruders were used to formulate and prepare snacks. In this study, effec...
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Extrusion is an alternative technology for the production of nixtamalized products. The aim of this study was to obtain an expanded nixtamalized snack with whole blue corn and using the extrusion process, to preserve the highest possible total anthocyanin content, intense blue/purple coloration (color b) and the highest expansion index. A central composite experimental design was used. The extr...
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Pumpkin products confer natural sweetness, desirable flavours and β-carotene, a vitamin A precursor when added as ingredients to extruded snacks. Therefore, a potential use for dried pumpkin flour is as an ingredient in ready-to-eat (RTE) snack foods. Growth in this market has driven food manufacturers to produce a variety of new high value snack foods incorporating diverse ingredients to enhan...
متن کاملProximate Analysis and Microbial Quality of Ready-To-Eat (RTE) Fried ChickenParts
Fried chicken samples were sourced from two vending sites (from street vendors and fast food centers) in Ikpoba Okha, Oredo and Egor LG as in Benin City. Bacteria growth was observed using Nutrient Agar, the presence of E.coli was detected using Eosine Methylene Blue and Fungi growth was observed by using Potato Dextrose Agar. Proximate composition for the fried chicken samples indicated that t...
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ژورنال
عنوان ژورنال: Journal of Food Science and Technology
سال: 2014
ISSN: 0022-1155,0975-8402
DOI: 10.1007/s13197-013-1251-0