Physical characteristics of extrudates from corn flour and dehulled carioca bean flour blend
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- 作者：Erika Madeira Moreira da Silvaa ; erika.alimentos@hotmail.com" class="auth_mail ; erika.alimentos@gmail.com" class="auth_mail ; José ; Luis Ramí ; rez Ascherib ; jose.ascheri@embrapa.br" class="auth_mail ; Carlos Wanderlei Piler de Carvalhob ; carlos.piler@embrapa.br" class="auth_mail ; Cristina Yoshie Takeitib ; cristina.takeiti@embrapa.br" class="auth_mail ; Jose de J. Berriosc ; jose.berrios@ars.usda.gov" class="auth_mail
- 关键词：Biofortification ; Extrusion cooking ; Snacks ; Protein
- 刊名：Lebensmittel-Wissenschaft und -Technologie
- 出版年：October 2014
- 年：2014
- 卷：58
- 期：2
- 页码：620-626
- 全文大小：996 K
文摘
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The partial replacement of corn flour with a Brazilian bean is proposed with the intention of developing improved snacks.
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The physical characteristics of the extruded product are significantly affected by extrusion conditions.
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Snacks made with beans accounting for almost half of their content exhibited texture values similar to commercial snacks.