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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Библиографические подробности
Главные авторы: Reinaldo Eduardo FERREIRA, Yoon Kil CHANG, Caroline Joy STEEL
Формат: Artigo
Язык:Inglês
Опубликовано: Universidade Estadual Paulista 2011-12-01
Серии:Alimentos e Nutrição
Предметы:
Thermoplastic extrusion
snacks
wheat bran
experimental hardness
expansion index
scanning electron microscopy
Online-ссылка:http://serv-bib.fcfar.unesp.br/seer/index.php/alimentos/article/view/1712/1168
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