• Corpus ID: 99496166

Influence of wheat bran addition and of thermoplastic extrusión process parameters on physical properties of corn-based expanded extruded snacks

@article{Ferreira2011InfluenceOW,
  title={Influence of wheat bran addition and of thermoplastic extrusi{\'o}n process parameters on physical properties of corn-based expanded extruded snacks},
  author={Reinaldo Eduardo Ferreira and Yoon Kil Chang and Caroline Joy Steel},
  journal={Alimentos e Nutriç{\~a}o},
  year={2011},
  volume={22},
  pages={507-520}
}
Corn-based expanded extruded snacks containing wheat bran as dietary fi ber source were evaluated with respect to instrumental hardness, expansion index and color (L* - lightness). Internal cell structure was observed through Scanning Electron Microscopy (SEM). Snacks were produced following a 23 complete factorial design, in a single screw extruder (model GNF 1014/2, BRABENDER, Germany). The three independent variables studied were: moisture (from 16.3 to 29.7%); temperature of the 2nd and 3rd… 
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