Influence of Extrusion-Cooking Conditions on Corn Pasta Quality
نویسندگان
چکیده
منابع مشابه
Influence of different protein sources on cooking and sensory quality of pasta
Supplementation of pasta with different protein sources (legumes, milk proteins, egg protein) was done. Cooking and sensory quality of pasta was assessed. Statistically, a nonsignificant variation (P 0.05) was observed in the minimum cooking time of resultant pasta but significant correlations (r=0.95) was obtained between the volume expansion and the percent water absorption of supplemented ...
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Literature on bilingualism and cognition is characterised by a large amount of conflicting evidence. In some studies, bilinguals perform better then monolinguals on executive tasks involving inhibition, monitoring and switching but are slower on tasks of lexical processing. Other studies don’t find any significant effects and challenge the very existence of cognitive differences between monolin...
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The differences in water absorption properties were investigated among three types of flat pastas (LT: pasta dried at low temperature 50°C for 20 hours ; HT: pasta dried at high temperature 70°C for 11 hours; VHT: pasta dried at very high temperature 85°C for 4 hours). Pastas were soaked at different temperatures and for different times in a thermostatic bath to investigate moisture distributio...
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Literature on bilingualism and cognition is characterised by a large amount of conflicting evidence. In some studies, bilinguals perform better then monolinguals on executive tasks involving inhibition, monitoring and switching but are slower on tasks of lexical processing. Other studies don’t find any significant effects and challenge the very existence of cognitive differences between monolin...
متن کاملThe Effect of Extrusion Conditions on Water-extractable Arabinoxylans from Corn Fiber
The effect of feed moisture contents (30%, 40%, and 50%) and screw speed (200 rpm, 250 rpm, and 300 rpm) on the corn fiber gum (CFG) yield and soluble arabinoxylans (SAX) content of destarched corn fiber was investigated. The CFG yields and SAX contents of extruded, destarched corn fiber were higher than that of destarched corn fiber. In extruded, destarched corn fiber, increased screw speed an...
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ژورنال
عنوان ژورنال: European Journal of Engineering Research and Science
سال: 2017
ISSN: 2506-8016
DOI: 10.24018/ejers.2017.2.3.301