Textural and structural characterization of extrudates from apple pomace, defatted soy flour and corn grits
Sign Up to like & getrecommendations! Published in 2019 at "Journal of Food Process Engineering"
DOI: 10.1111/jfpe.13046
Abstract: Corn grits blended with defatted soy flour (30‐50%) and apple pomace (0‐20%) were extrusion cooked. The effect of apple pomace levels and processing conditions (extrusion temperature, screw speed and moisture content) on the extrudates' textural… read more here.
Keywords: apple; apple pomace; corn grits; soy flour ... See more keywords
Nutritional, physical and sensory properties of extruded products from high-amylose corn grits
Sign Up to like & getrecommendations! Published in 2017 at "Emirates Journal of Food and Agriculture"
DOI: 10.9755/ejfa.2017.v29.i11.1494
Abstract: To investigate the applicability of high-amylose corn grits (HACG) to the process for extruded products, a single screw extruder was used to produce extrudates under feed rate of 220 g/min, barrel temperature of 120°C, and… read more here.
Keywords: high amylose; extrudate; amylose corn; corn grits ... See more keywords