Optimization of some processing parameters and quality attributes of fried snacks from blends of wheat flour and brewers' spent cassava flour

The effect of some processing parameters (frying temperature [140–160°C], frying time [2–4 min], level of brewers' spent cassava flour (BSCF) [20–40%], and thickness [2–4 mm]) on some quality attributes of wheat‐BSCF fried snack was investigated. Response surface methodology based on Box–Behnke...

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Veröffentlicht in:Food Sci Nutr
Hauptverfasser: Omidiran, Adebukola T., Sobukola, Olajide P., Sanni, Ajoke, Adebowale, Abdul‐Rasaq A., Obadina, Olusegun A., Sanni, Lateef O., Tomlins, Keith, Wolfgang, Tosch
Format: Artigo
Sprache:Inglês
Veröffentlicht: John Wiley and Sons Inc. 2015
Schlagworte:
Original Research
Online Zugang:https://ncbi.nlm.nih.gov/pmc/articles/PMC4708630/
https://ncbi.nlm.nih.gov/pubmed/26788313
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.255
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