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Texture profile and correlation between sensory and instrumental analyses on extruded snacks
(2014-01-01)
Instrumental texture analysis on extruded snacks is widely applied, however there is no scientific consensus about the test and probe types that can be correlated with the sensory texture of snacks. Eleven commercial ...
Texture profile and correlation between sensory and instrumental analyses on extruded snacks
(2014-01-01)
Instrumental texture analysis on extruded snacks is widely applied, however there is no scientific consensus about the test and probe types that can be correlated with the sensory texture of snacks. Eleven commercial ...
Identification of sensory and non-sensory factors involved in food consumption: A study with extruded corn-based snacks
(2017-12-01)
The purpose of this study was to identify the sensory and non-sensory factors which determine the purchase and consumption of extruded corn-based snacks using market research and a rank preference test. Most consumers had ...
Novel method for the determination of added annatto colour in extruded corn snack products
(Taylor & Francis LtdAbingdonInglaterra, 2004)
Preparation of Extruded Snacks with Flavored Flour Obtained from the Carcasses of Nile Tilapia: Physicochemical, Sensory, and Microbiological Analysis
(2017-03-16)
This study aimed to develop extruded snacks including flour obtained from Nile tilápia carcasses, and then evaluate the chemical composition, colorimetry, thiobarbituric acid reactive substances, and microbiology. There ...
Extruded snacks with the addition of different fish meals
(2015-10-01)
Tilapia, salmon, tuna and sardine meals were prepared to develop and analyze extruded snacks with residue meal from fish processing. Residue meals were included in five types of corn snacks: control (0% fish meal) and four ...
Extrusion of blends of cassava leaves and cassava flour: physical characteristics of extrudates
(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2014-09-01)
A cassava-based puffed snack was produced using a single screw extruder to determine the effect of the raw material composition (cassava leaf flour and moisture) and the process parameters (extrusion temperature and screw ...
PHYSICAL, MICROSTRUCTURAL AND SENSORY CHARACTERISTICS OF EXTRUDED AND MICROWAVE-EXPANDED SNACKS ADDED WITH DEHYDRATED SQUASH
(Univ Autonoma Metropolitana-iztapalapa, 2018-12-01)
The objective of this work was to study the effects of the extrusion temperature (T, 93-141 degrees C), feed moisture content (FMC, 21.27-34.73%), and dehydrated squash content (DS, 0.43-15.57%) on physical, microstructural ...
Propriedades físicas de snacks de farinha de folhas de mandioca
(Univ Estadual Londrina, 2014-01-01)
The food industry is continually growing with new products becoming available every year. Extrusion combines a number of unit operations in one energy efficient rapid continuous process and can be used to produce a wide ...