INFLUENCE OF WHEAT BRAN ADDITION AND OF THERMOPLASTIC EXTRUSION PROCESS PARAMETERS ON PHYSICAL PROPERTIES OF CORN-BASED EXPANDED EXTRUDED SNACKS

Corn-based expanded extruded snacks containing wheat bran as dietary fiber source were evaluated with respect to instrumental hardness, expansion index and color (L* - lightness). Internal cell structure was observed through Scanning Electron Microscopy (SEM). Snacks were produced following a 2...

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Autors principals: Reinaldo Eduardo FERREIRA, Yoon Kil CHANG, Caroline Joy STEEL
Format: Artigo
Idioma:Inglês
Publicat: Universidade Estadual Paulista 2011-12-01
Col·lecció:Alimentos e Nutrição
Matèries:
Thermoplastic extrusion
snacks
wheat bran
experimental hardness
expansion index
scanning electron microscopy
Accés en línia:http://serv-bib.fcfar.unesp.br/seer/index.php/alimentos/article/view/1712/1168
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