نتایج جستجو برای: extruded snacks

تعداد نتایج: 7876  

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...

Background and Objectives: Nowadays, extruded snacks are the most common form of meals; however, their high amount of salt and fat leads to increase disease risk. Their coating would be a proper carrier for probiotics and has an appropriate potential for enhancement of the nutritional properties of puffed snacks. In this research, production of symbiotic snack coating by probiotic bacteria, as ...

Background and Objectives: The extruded snacks with high content of calorie and fat and low content of protein, fiber is considered as a deleterious and harmful foodstuff for most of the consumers. Today, various techniques have been proposed to improve the quality of snacks. The use of fruits processing by-products to extruded snacks is one of the most important technologies that is proposed. ...

Journal: :Processes and Food Production Equipment 2019

2007
L. O. Pordesimo C. I. Onwulata C. W. P. Carvalho

As consumers have become more health conscious, there has been greater emphasis on improving the nutritional profile of foods or being able to deliver other health benefits through foods. For example, extruded snack foods, which are mostly starch-based, high-energy, low-nutrient-dense foods have been implicated as contributing toward the higher incidence of obesity and diabetes in the U.S., are...

Journal: :Zagazig Journal of Agricultural Research 2019

Journal: :Trends in Food Science & Technology 2020

2013
Norfezah Md Nor Alistair Carr Allan Hardacre Charles S. Brennan

Pumpkin products confer natural sweetness, desirable flavours and β-carotene, a vitamin A precursor when added as ingredients to extruded snacks. Therefore, a potential use for dried pumpkin flour is as an ingredient in ready-to-eat (RTE) snack foods. Growth in this market has driven food manufacturers to produce a variety of new high value snack foods incorporating diverse ingredients to enhan...

2017
Hanuman Bobade Savita Sharma Baljit Singh

Extrusion cooking as an attractive process for continuous food production has been extensively developed in recent years. The high temperature–short time extrusion cooking is used in the food industry to produce direct expanded products such as snack foods, breakfast cereals and pet foods (Miller, 1990; Moore, 1994; Rokey, 1994). Extrusion of food material results in starch gelatinization, dena...

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