Water addition is required for proper extrusion, improving dough flow, starch hydration and swelling, viscosity generation, and extrudate cellular formation. The implications of changing in-barrel moisture, however, is ...

Objective: To make evaluation of quality of Argentinean sunflower oil used in high-moisture food frying through parameters indicators of oil deterioration. Methods: The results were obtained after studying the effect of ...

The stagnant effective thermal conductivities (K0) of sugar cane bagasse (SCB), wheat bran (WB), orange pulp and peel (OPP) and their combination (weight proportion 1:2:2 SCB/OPP/WB) were obtained using the line heat source ...

Now a days, the conventional product in the potato chips market it`s the processing by frying, the purpose of this work was develop a potato chip dehydrated in a oven to provide a product more healthy differently of the ...