Evaluation of extrudate from sweetpotato flour and tomato pomace blend by extrusion processing
نویسندگان
چکیده
منابع مشابه
Effect of extrusion cooking on functional properties and in vitro starch digestibility of barley-based extrudates from fruit and vegetable by-products.
Barley flour and barley flour-pomace (tomato, grape) blends were extruded through a co-rotating twin-screw extruder. The aim of the present study was to investigate the effects of die temperature, screw speed, and pomace level on water absorption index (WAI), water solubility index (WSI), degree of starch gelatinization, and in vitro starch digestibility using a response surface methodology. Th...
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UNLABELLED Grape juice processing by-products, grape seed and pomace are a rich source of procyanidins, compounds that may afford protection against chronic disease. This study was undertaken to identify optimal extrusion conditions to enhance the contents of monomers and dimers at the expense of large molecular weight procyanidin oligomers and polymers in grape seed and pomace. Extrusion varia...
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Influence of extrusion processing on procyanidin composition and total anthocyanin contents of blueberry pomace.
Blueberry juice processing by-products are a rich source of procyanidins, which comprise a group of compounds shown to possess numerous health benefits, including protection against coronary heart disease, type II diabetes, and obesity. Most of the procyanidins present in blueberry pomace, however, are large molecular weight compounds that are poorly absorbed and show weak bioactivity compared ...
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ژورنال
عنوان ژورنال: African Journal of Food Science
سال: 2014
ISSN: 1996-0794
DOI: 10.5897/ajfs2013.1074