Extruded Snacks
Mostrando 1-8 de 8 artigos, teses e dissertações.
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1. Effect of Spirulina addition on the physicochemical and structural properties of extruded snacks
Abstract Nowadays the demand for practical food like snacks increases worldwide, however the nutritional value in most these formulations is reduced. Due to its chemical composition with high protein concentration, the microalga Spirulina has been used on the production of enriched foods. The present study aimed to evaluate the effects of Spirulina sp. LEB 1
Food Sci. Technol. Publicado em: 2017-12
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2. Effect of Amaranth addition on the nutritional composition and consumer acceptability of extruded provitamin A-biofortified maize snacks
The objective of this study was to determine the effect of adding Amaranth leaf powder on the nutrient content and consumer acceptability of extruded provitamin A-biofortified (PVA) maize snacks. Flours of four varieties of PVA maize were composited with Amaranth leaf powder at 0, 1 and 3% (w/w) substitution of, respectively, and extruded into snacks. The as
Food Sci. Technol. Publicado em: 05/02/2016
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3. Extruded snacks with the addition of different fish meals
Abstract 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 with 9% tilapia, salmon, tuna and sardine meals. Although moisture, lipids and carbohydrates rates did not differ among the snac
Food Sci. Technol. Publicado em: 24/11/2015
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4. Optimization of extrusion variables for the production of snacks from by-products of rice and soybean
This study aimed to define the process conditions to obtain snacks from the by-products of rice and soybean with physical characteristics suitable for marketing. Therefore, the effects of moisture and extrusion temperature on the expansion and color of the products obtained experimentally obtained were evaluated, and the proximate composition of the by-produ
Food Sci. Technol. Publicado em: 2013-12
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5. Effects of processing on physical properties of extruded snacks with blends of sour cassava starch and flaxseed flour
The opportunity to supplement common cassava biscuits with a product of higher nutritional value meets consumer expectations. In this work it was studied the effects of process parameters and flaxseed addition on physical properties of expanded snacks. Extrusion process was carried out using a single screw extruder in a factorial central composite rotatable
Food Sci. Technol. Publicado em: 13/09/2013
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6. Characterization of the dent and flint corn fractions with different particle sizes and evaluation on the quality expanded extrudes / Caracterização das frações com diferentes granulometrias de milho dentado e duro e avaliação na qualidade de extrusados expandidos
The endosperm of a corn grain is made up of a vitreous region and a farinaceous region, which present different chemical and physical composition. Corn fractions obtained by dry milling, presenting different particle sizes distributions and variations in chemical composition, are used in the production of expanded extrudates (snacks). The objective of the pr
Publicado em: 2009
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7. Potentiality of application of Yacon (Polymnia sonchifolia) flour on cereal-based products. / Potencialidade de aplicação de farinha de yacon (Polymnia sonchifolia) em produtos a base de cereais.
This study aimed at evaluating the application of yacon (Polymnia sonchifolia) flour in cereal-based products such as pound cake, "Champurrada" type biscuits and rice-based snacks produced by a thermoplastic extrusion process. Thus the effect of incorporating yacon flour into the snacks and the partial substitution of wheat flour by yacon flour in the cake a
Publicado em: 2007
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8. Avaliação de parametros do processo de extrusão e do teor de farelo de trigo adicionado em caracteristicas de "snacks" expandidos de milho. / Evaluation of extrusion process parameters and of wheat bran content added on features of corn expanded snacks.
Expanded extruded snacks present great acceptance, especially among children and adolescents. Therefore, the development of fiber enriched snacks represents a mean for the introduction of dietary fiber into the diet. The ingestion of fibers has functional benefits; the reduction of the risk of several diseases, highlighting: colon cancer, diabetes and cardio
Publicado em: 2006