Textural and structural characterization of extrudates from apple pomace, defatted soy flour and corn grits
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 properties,
cellular structure and molecular conformation were studied. Results show that increase in
the apple pomace level (0 to 20%) and extrusion temperature (100 to 140° C) decreased the
hardness of the extrudates. The hardness ranged between 7.57 and 15.23 N. Lower …
extrusion cooked. The effect of apple pomace levels and processing conditions (extrusion
temperature, screw speed and moisture content) on the extrudates' textural properties,
cellular structure and molecular conformation were studied. Results show that increase in
the apple pomace level (0 to 20%) and extrusion temperature (100 to 140° C) decreased the
hardness of the extrudates. The hardness ranged between 7.57 and 15.23 N. Lower …
Textural and structural characterization of extrudates from apple pomace, defatted soy flour and corn grits.
PS Poonam Singha, SK Singh… - 2019 - cabidigitallibrary.org
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 properties,
cellular structure and molecular conformation were studied. Results show that increase in
the apple pomace level (0 to 20%) and extrusion temperature (100 to 140° C) decreased the
hardness of the extrudates. The hardness ranged between 7.57 and 15.23 N. Lower …
extrusion cooked. The effect of apple pomace levels and processing conditions (extrusion
temperature, screw speed and moisture content) on the extrudates' textural properties,
cellular structure and molecular conformation were studied. Results show that increase in
the apple pomace level (0 to 20%) and extrusion temperature (100 to 140° C) decreased the
hardness of the extrudates. The hardness ranged between 7.57 and 15.23 N. Lower …
以上显示的是最相近的搜索结果。 查看全部搜索结果