Correa, Stefane Santos Oliveira, Gislaine Gonçalves dos Santos, Fabrício Vieira Coradini, Melina Franco de Souza Alves, Luiz Fernando Matiucci, Marcos Antonio Gasparino, Eliane dos Reis Goes, Elenice Souza Feihrmann, Andresa Carla de Souza, Maria Luiza Rodrigues
...
Published in
Journal of Food Science and Technology
This study aimed to develop flavored flours (salty and sweet) from Amazonic pirarucu waste ( Arapaima gigas ), include them in extruded snacks, and evaluate the nutritional, physicochemical, microbiological, and acceptance characteristics of these products. A standard flour was elaborated with pirarucu carcass, which presented 54.42% of protein and...
Alkandari, Sharifa Al-Hassawi, Fatima Aldughpassi, Ahmed Sidhu, Jiwan S. Al-Amiri, Hanan A. Al-Othman, Amani Ahmed, Nissar Ahmad, Anwar
Published in
Saudi Journal of Biological Sciences
The objective of this research work was to produce acceptable quality functional foods, namely, extruded snacks, digestive biscuits and pan bread, on a pilot scale, using vitamin E and β-carotene-rich red palm olein (RPOL) and red palm shortening (RPS). These products were evaluated for their chemical composition and sensory quality along with the ...
Murillo González, Raquel
[ES] En este trabajo bibliográfico se profundiza en el conocimiento de la tecnología de extrusión y en su uso para la obtención y desarrollo de snacks extrudidos y texturizados de proteína vegetal y de otras fuentes no cárnicas de alto valor nutritivo. Además, se pone de manifiesto su posible uso en el desarrollo de nuevos alimentos saludables que ...
Graça, Carla Marques, Diego Sousa, Isabel Monteiro, António R G
Published in
Journal of food science and technology
Food industries adapt their products and processes to the needs and desires of consumers. Extruded snacks include 10-20% fat sprinkled to fix flavors, seasonings, and salt. Considering the need to flavor snacks and simultaneously reduce the intake of calories, a polysaccharide is proposed in this study as a fat replacer. Impact of aqueous xanthan g...
Chakraborty, Priyadarshini Sahoo, Sucheta Bhattacharyya, Dipak Kumar Ghosh, Minakshi
Published in
Journal of food science and technology
Bombay duck (Harpadon nehereus) a high protein fish, is one of the significant estuarine fish of the West Coast of India. Apart from being rich in protein the fish is also a store house of important minerals. This study was conducted to determine the physicochemical properties of the fish meal and utilize it to produce protein rich extruded snacks ...
Yadav, Upasana Singh, Ram Ran Bijoy Arora, Shalini
Published in
Journal of Food Science and Technology
The aim of this study was to evaluate changes in the physical, chemical and sensory properties of a low fat-high protein, fiber enriched extruded snack. It was packed in metalized polypropylene/polyethylene (PP/PE) laminate pouches, under modified atmosphere packaging (MAP) with nitrogen flushing and without nitrogen flushing (control) and stored f...
Haritha, D. Vijayalakshmi, V. Gulla, S.
Published in
Journal of Food Science and Technology
The present study was carried out to develop and evaluate ready to eat extruded snacks incorporated with garlic powder at various levels (5 %, 10 %, 15 %, 20 %). The organoleptic evaluation was conducted for the developed products and the well accepted products were selected for further studies like physical properties and shelf life (stored at roo...
Paula, Amanda Maldo Conti-Silva, Ana Carolina
Instrumental texture analysis on extruded snacks is widely applied, however there is no scientific consensus about the test and probe types that can be correlated with the sensory texture of snacks. Eleven commercial extruded snacks of different shapes were evaluated instrumentally using different probes and sensorially through descriptive analysis...
Paula, Amanda Maldo Conti-Silva, Ana Carolina
Instrumental texture analysis on extruded snacks is widely applied, however there is no scientific consensus about the test and probe types that can be correlated with the sensory texture of snacks. Eleven commercial extruded snacks of different shapes were evaluated instrumentally using different probes and sensorially through descriptive analysis...
Paula, Amanda Maldo Conti-Silva, Ana Carolina
Instrumental texture analysis on extruded snacks is widely applied, however there is no scientific consensus about the test and probe types that can be correlated with the sensory texture of snacks. Eleven commercial extruded snacks of different shapes were evaluated instrumentally using different probes and sensorially through descriptive analysis...
