DEVELOPMENT OF EXTRUDED READY-TO-EAT SNACKS USING PUMPKIN SEED (Cucurbita pepo) AND NIXTAMALIZED MAIZE (Zea mays) FLOUR BLENDS

Extruded ready-to-eat snacks were prepared from flour blends made with pumpkin seed (PSF) and nixtamalized maize (NMF) using a single-screw extruder with a compression screw ratio of 3:1. A central composite rotatable design was used to investigate the eects of the PSF proportion in formulations (0...

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Bibliographische Detailangaben
Veröffentlicht in:Revista Mexicana de Ingeniería Química
Hauptverfasser: R.O. Navarro-Cortez, B. Hernández-Santos, C.A. Gómez-Aldapa, J. Castro-Rosas, E. Herman-Lara, C.E. Martínez-Sánchez, J.M. Juárez-Barrientos, C.M. Antonio-Cisneros, J. Rodríguez-Miranda
Format: Artigo
Sprache:Inglês
Veröffentlicht: Universidad Autónoma Metropolitana 2016
Schlagworte:
Ingeniería
to
ready
eat snacks
maize flour
Cucurbita pepo
Online Zugang:https://www.redalyc.org/articulo.oa?id=62046829009
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