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Use of paprika oily extract as pre-extrusion colouring of rice extrudates: impact of processing and storage on colour stability
Suitability of paprika oily extract as a pre-extrusion colouring of rice extrudate was evaluated as a function of extrusion parameters viz. moisture content, screw speed and die temperature. Most acceptable coloured rice extrudates in terms of colour and overall acceptability was achieved with addit...
Gardado en:
| Publicado en: | J Food Sci Technol |
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| Main Authors: | , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
Springer India
2016
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| Assuntos: | |
| Acceso en liña: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4951442/ https://ncbi.nlm.nih.gov/pubmed/27478245 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-016-2271-3 |
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