4.7 Article

Development, Characterization and Sensory Evaluation of an Extruded Snack Using Fig Molasses By-Product and Corn Semolina

Related references

Note: Only part of the references are listed.
Article Food Science & Technology

Cashew apple pomace powder enriched the proximate, mineral, functional and structural properties of cereal based extrudates

P. Preethi et al.

Summary: The study utilized cashew apple pomace as a biofortifying agent in cereal based extrudates, significantly improving their biochemical properties and antioxidant activities. However, high levels of CAPP incorporation led to a lack of textural properties and other physical characteristics.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

Article Food Science & Technology

Food Industry By-Products as Raw Materials in the Production of Value-Added Corn Snack Products

Antun Jozinovic et al.

Summary: The addition of brewer's spent grain, sugar beet pulp, and apple pomace was found to significantly impact the nutritional properties of directly expanded snack products based on corn grits, resulting in products with higher dietary fiber content.

FOODS (2021)

Review Food Science & Technology

Application of extrusion technology in plant food processing byproducts: An overview

William Leonard et al.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2020)

Article Food Science & Technology

Production of high fiber ready-to-eat expanded snack from barley flour and carrot pomace using extrusion cooking technology

Sorour Lotfi Shirazi et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2020)

Review Food Science & Technology

Extruded snacks from industrial by-products: A review

Simona Grasso

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)

Article Food Science & Technology

Physicochemical evaluation of corn extrudates containing varying buckwheat flour levels prepared at various extrusion temperatures

Jatinder Pal Singh et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2019)

Article Food Science & Technology

Passion fruit shell flour and rice blends processed into fiber-rich expanded extrudates

Priscila Leal da Silva Alves et al.

CYTA-JOURNAL OF FOOD (2018)

Article Food Science & Technology

Microstructural and textural properties of puffed snack prepared from partially deffated almond powder and corn flour

Neda Hashemi et al.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2017)

Article Food Science & Technology

Investigation of process and product parameters for physicochemical properties of rice and mung bean (Vigna radiata) flour based extruded snacks

Chetan Sharma et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2017)

Article Food Science & Technology

Blue corn (Zea mays L.) with added orange (Citrus sinensis) fruit bagasse: novel ingredients for extruded snacks

Ricardo Omar Navarro Cortez et al.

CYTA-JOURNAL OF FOOD (2016)

Article Food Science & Technology

Carrot pomace enhances the expansion and nutritional quality of corn starch extrudates

Nattapon Kaisangsri et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2016)

Article Food Science & Technology

Blue corn (Zea mays L.) with added orange (Citrus sinensis) fruit bagasse: novel ingredients for extruded snacks

Ricardo Omar Navarro Cortez et al.

CYTA-JOURNAL OF FOOD (2016)

Article Food Science & Technology

Effect of feed composition, moisture content and extrusion temperature on extrudate characteristics of yam-corn-rice based snack food

Dibyakanta Seth et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2015)

Article Food Science & Technology

Effect of extrusion process parameters and pregelatinized rice flour on physicochemical properties of ready-to-eat expanded snacks

Yogesh Gat et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2015)

Article Food Science & Technology

Composition, Rheological and Extrusion Behaviour of Fractions Produced by Three Successive Reduction Dry Milling of Corn

Khetan Shevkani et al.

FOOD AND BIOPROCESS TECHNOLOGY (2014)

Article Food Science & Technology

Effects of tomato pulp addition on the extrudate quality parameters and effects of extrusion on the functional parameters of the extrudates

Cagla Caltinoglu et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2014)

Article Food Science & Technology

Functional characterization of extruded rice noodles with corn bran: Xanthophyll content and rheology

Jeong-Ju Baek et al.

JOURNAL OF CEREAL SCIENCE (2014)

Article Food Science & Technology

Physicochemical and antioxidant properties of extruded corn grits with corn fiber by CO2 injection extrusion process

Yuan-Yuan Wang et al.

JOURNAL OF CEREAL SCIENCE (2013)

Article Food Science & Technology

EFFECT OF EXTRUSION VARIABLES ON EXTRUDATES PROPERTIES OF WATER YAM FLOUR - A RESPONSE SURFACE ANALYSIS

M. O. Oke et al.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2013)

Article Food Science & Technology

Twin-screw Extrusion of Corn Flour and Soy Protein Isolate (SPI) Blends: A Response Surface Analysis

Liang Yu et al.

FOOD AND BIOPROCESS TECHNOLOGY (2012)

Article Engineering, Chemical

The effect of extrusion conditions on mechanical-sound and sensory evaluation of rye expanded snack

Mayyawadee Saeleaw et al.

JOURNAL OF FOOD ENGINEERING (2012)

Review Chemistry, Applied

The link between dietary fibre and human health

Cyril W. C. Kendall et al.

FOOD HYDROCOLLOIDS (2010)

Article Food Science & Technology

Development and Characterization of Extruded Product Using Carrot Pomace and Rice Flour

Navneet Kumar et al.

INTERNATIONAL JOURNAL OF FOOD ENGINEERING (2010)

Article Food Science & Technology

Physical and Functional Properties of Arrowroot Starch Extrudates

A. N. Jyothi et al.

JOURNAL OF FOOD SCIENCE (2009)

Article Engineering, Chemical

Evaluation of snack foods from barley-tomato pomace blends by extrusion processing

Aylin Altan et al.

JOURNAL OF FOOD ENGINEERING (2008)

Article Agriculture, Dairy & Animal Science

Chemical and physicochemical characterisation of co-products from the vegetable food and agro industries

A. Serena et al.

ANIMAL FEED SCIENCE AND TECHNOLOGY (2007)

Article Chemistry, Applied

Dietary fibre fractions from fruit and vegetable processing waste

A Nawirska et al.

FOOD CHEMISTRY (2005)

Review Food Science & Technology

Pekmez: A traditional concentrated fruit product

E Karababa et al.

FOOD REVIEWS INTERNATIONAL (2005)

Article Food Science & Technology

Application of response surface methodology for studying the product characteristics of extruded rice-cowpea-groundnut blends

EK Asare et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION (2004)

Article Food Science & Technology

Effect of process conditions on the physical and sensory properties of extruded oat-corn puff

Y Liu et al.

JOURNAL OF FOOD SCIENCE (2000)

Article Food Science & Technology

Corn bran as a fibre source in expanded snacks

S Mendonca et al.

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY (2000)