Quality evaluation of gluten free protein rich broken rice pasta
Sign Up to like & getrecommendations! Published in 2017 at "Journal of Food Measurement and Characterization"
DOI: 10.1007/s11694-017-9516-3
Abstract: Due to the evolving socioeconomics, government rules and changing eating habits of consumers, protein fortification is one of the important concerns regarding research and processing of foods. With the objective of development of gluten-free pasta,… read more here.
Keywords: gluten free; rice pasta; defatted soy; broken rice ... See more keywords
Optimization, modeling, and characterization study for the physicochemical properties of raw banana and defatted soy composite extrudates.
Sign Up to like & getrecommendations! Published in 2020 at "Food chemistry"
DOI: 10.1016/j.foodchem.2020.127865
Abstract: Novel raw banana and defatted soy composite extrudates were formulated to combat celiac enteropathy. The influence of four independent parameters viz. barrel temperature (BT: 60-80 °C), screw speed (SS: 200-300 rpm), moisture content (MC: 10-20%, wb), and… read more here.
Keywords: composite extrudates; physicochemical properties; raw banana; banana defatted ... See more keywords
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