[go: up one dir, main page]

Charunuch et al., 2014 - Google Patents

Optimization of extrusion conditions for ready-to-eat breakfast cereal enhanced with defatted rice bran

Charunuch et al., 2014

Document ID
14408458872273803313
Author
Charunuch C
Limsangouan N
Prasert W
Wongkrajang K
Publication year
Publication venue
International Food research journal

External Links

Snippet

Defatted rice bran was incorporated with cereal base by an extrusion process to obtain a functional, ready-to-eat breakfast cereal. This study investigated the effects of defatted rice bran content (10, 15 and 20%), the sixth barrel temperature (H6: 130, 140 and 150oC), and …
Continue reading at search.proquest.com (other versions)

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2250/00—Food ingredients
    • A23V2250/50—Polysaccharides, gums
    • A23V2250/51—Polysaccharide
    • A23V2250/5116—Other non-digestible fibres
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Similar Documents

Publication Publication Date Title
Charunuch et al. Optimization of extrusion conditions for ready-to-eat breakfast cereal enhanced with defatted rice bran
Pardhi et al. Evaluation of functional properties of extruded snacks developed from brown rice grits by using response surface methodology
Korkerd et al. Expansion and functional properties of extruded snacks enriched with nutrition sources from food processing by-products
Altan et al. Twin-screw extrusion of barley–grape pomace blends: Extrudate characteristics and determination of optimum processing conditions
Alam et al. Extrusion and extruded products: changes in quality attributes as affected by extrusion process parameters: a review
Yağcı et al. Response surface methodology for evaluation of physical and functional properties of extruded snack foods developed from food-by-products
Kaur et al. Effect of banana flour, screw speed and temperature on extrusion behaviour of corn extrudates
Filli et al. Influence of extrusion variables on some functional properties of extruded millet-soybean for the manufacture of ‘fura’: A Nigerian traditional food
YAĞCI et al. Development of extruded snack from food by‐products: a response surface analysis
Ali et al. Development of high‐quality weaning food based on maize and chickpea by twin‐screw extrusion process for low‐income populations
Omohimi et al. Effect of thermo-extrusion process parameters on selected quality attributes of meat analogue from mucuna bean seed flour
Nyombaire et al. Physico-chemical and sensory quality of extruded light red kidney bean (Phaseolus vulgaris L.) porridge
Bangar et al. Starch‐based noodles: Current technologies, properties, and challenges
Llopart et al. Effects of extrusion conditions on physical and nutritional properties of extruded whole grain red sorghum (sorghum spp)
Ogunmuyiwa et al. Production and quality evaluation of extruded snack from blends of bambara groundnut flour, cassava starch, and corn bran flour
Filli et al. The effect of extrusion conditions on the physical and functional properties of millet–bambara groundnut based fura
JP2023514087A (en) Expanding dry product for calorie restriction and satiety effect, its use and method of making
Kaur et al. Study of relationships between independent extrusion variables and dependent product properties during quality protein maize extrusion
Mugabi et al. Effects of feed moisture content, soybean ratio and barrel temperature on physical and functional properties of extruded maize-soybean flour blends
Baidoo et al. Hulled varieties of barley showed better expansion characteristics compared to hull‐less varieties during twin‐screw extrusion
Dhungana et al. Evaluation of extrudate from sweetpotato flour and tomato pomace blend by extrusion processing
James et al. Chemical composition and sensory acceptability of partially gelatinised pasta produced from blends of wheat, bambara nut and cassava flours
Charunuch et al. Optimization of extrusion conditions for functional ready-to-eat breakfast cereal
Filli et al. Application of response surface methodology for the evaluation of proximate composition and functionality of millet-soybean fura extrudates
Kumar et al. Extrusion conditions effects functional and pasting properties of finger millet