• 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… 
Extruded snacks from whole wheat supplemented with textured soy flour: Effect on instrumental and sensory textural characteristics.
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The effect of adding textured soy flour and whole wheat flour to refined wheat flour in the production of extruded snacks and expanded with hot air was evaluated and showed that the level of substitution of WWF had a significant effect on the hardness perceived by the panelist during sensory evaluation.
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There is a significant effect of extrusion temperature, screw speed, feed moisture content and inulin concentration on the final properties of the extrudates, both density and maximum stress increased when moisture content increased, while they decreased when extrusions temperature and screw speed increased.
Third generation snacks manufactured from orange by-products: physicochemical and nutritional characterization
A mixture of orange vesicle flour, commercial nixtamalized corn flour and potato starch was extruded using a Brabender Laboratory single screw extruder (2:1 L/D). The resulting pellets were expanded
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