Extrusion cooking technology: Principal mechanism and effect on direct expanded snacks – An overview
نویسندگان
چکیده
منابع مشابه
Obtaining ready-to-eat blue corn expanded snacks with anthocyanins using an extrusion process and response surface methodology.
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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the central purpose of this study was to conduct a case study about the role of self monitoring in teacher’s use of motivational strategies. furthermore it focused on how these strategies affected students’ motivational behavior. although many studies have been done to investigate teachers’ motivational strategies use (cheng & d?rnyei, 2007; d?rnyei & csizer, 1998; green, 2001, guilloteaux & d?...
Physical Properties of Mixtures of Rice Starch and Tapioca Starch Prepared by Extrusion Cooking Technology
Prepared by Extrusion Cooking Technology Wen Xia ,Ji-hua Li , Fei Wang , Xiao-yi Wei, Tiao-kun Fu and Zhen-wen Zhang Agricultural Product Processing Research Institute at Chinese Academy of Tropical Agricultural Sciences, Zhanjiang 524001, China. Tropical Crops Genetic Resources Institute Chinese Academy of Tropical Agricultural Sciences Hainan Province, China [email protected], [email protected]...
متن کاملEffect of extrusion cooking on bioactive compounds in encapsulated red cactus pear powder.
Red cactus pear has significant antioxidant activity and potential as a colorant in food, due to the presence of betalains. However, the betalains are highly thermolabile, and their application in thermal process, as extrusion cooking, should be evaluated. The aim of this study was to evaluate the effect of extrusion conditions on the chemical components of red cactus pear encapsulated powder. ...
متن کاملRetrogradation behaviour of high-amylose rice starch prepared by improved extrusion cooking technology.
Native rice starch (NRS, amylose/28.9%) was gelatinized by improved extrusion cooking technology (IECT) and retrograded (RRS) after low temperature storage (4 °C). The retrogradation behaviour of RRS was changed to low retrogradation percentage and low retrogradation rate. The retrogradation resulted in a high compact morphology. The melt enthalpy change and percentage of retrogradation of RRS ...
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ژورنال
عنوان ژورنال: International Journal of Food Studies
سال: 2017
ISSN: 2182-1054
DOI: 10.7455/ijfs.v6i1.345