Optimization of Extrusion Process Parameters for Red Lentil-carrot Pomace Incorporated Ready-to-eat Expanded Product Using Response Surface
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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ژورنال
عنوان ژورنال: Food Science and Technology
سال: 2014
ISSN: 2331-513X,2331-5156
DOI: 10.13189/fst.2014.020703