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The Effect of Glandless Cottonseed Meal Content and Process Parameters on the Functional Properties of Snacks during Extrusion Cooking 被引量:1
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作者 damian reyes-jáquez Favio Casillas +5 位作者 Nancy Flores Isaac Andrade-González Aquiles Solís-Soto Hiram Medrano-Roldán Francisco Carrete Efren Delgado 《Food and Nutrition Sciences》 2012年第12期1716-1725,共10页
The results of the present study indicate that glandless cottonseed meal (CSM) can be incorporated in extruded corn flour snacks at a 10% content level, which increases snack protein content to 12.8% and reduce fat co... The results of the present study indicate that glandless cottonseed meal (CSM) can be incorporated in extruded corn flour snacks at a 10% content level, which increases snack protein content to 12.8% and reduce fat content to 6.2%. To improve snacks’ nutritional quality, CSM and corn flour were extruded using a simple screw extruder. An expansion index (EI) ranging of 1.2 - 4.7 was obtained. Penetration force (PF) was 7 - 9 times harder than other extruded products. High extrusion temperature and high CSM concentrations decreased (p p p< 0.05) extrudates’ water solubility index. Extrusion conditions used showed a 68.5% starch gelatinization, and a starch availability of more than 97%, which explains the high expansion index obtained. 展开更多
关键词 Cottonseed Meal Extruded Snack Functional Properties
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