Functional Properties of Extruded Corn Flour
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...
متن کاملPreparation of Corn Flour Based Extruded Product and Evaluate Its Physical Characteristics
Abstract—The composite flour blend consisting of corn, pearl millet, black gram and wheat bran in the ratio of 80:5:10:5 was taken to prepare the extruded product and their effect on physical properties of extrudate was studied. The extrusion process was conducted in laboratory by using twin screw extruder. The physical characteristics evaluated include lateral expansion, bulk density, water ab...
متن کاملPreparation of Corn Flour Based Extruded Product and Evaluate Its Physical Characteristics
Abstract—The composite flour blend consisting of corn, pearl millet, black gram and wheat bran in the ratio of 80:5:10:5 was taken to prepare the extruded product and their effect on physical properties of extrudate was studied. The extrusion process was conducted in laboratory by using twin screw extruder. The physical characteristics evaluated include lateral expansion, bulk density, water ab...
متن کاملPreparation of Corn Flour Based Extruded Product and Evaluate Its Physical Characteristics
Abstract—The composite flour blend consisting of corn, pearl millet, black gram and wheat bran in the ratio of 80:5:10:5 was taken to prepare the extruded product and their effect on physical properties of extrudate was studied. The extrusion process was conducted in laboratory by using twin screw extruder. The physical characteristics evaluated include lateral expansion, bulk density, water ab...
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ژورنال
عنوان ژورنال: Turkish Journal of Agricultural Engineering Research
سال: 2021
ISSN: 2717-8420
DOI: 10.46592/turkager.2021.v02i01.012