Effects of soy flour types and extrusion-cooking conditions on physicochemical, microstructural and sensory characteristics of puffed rice snack base

Effects of soy flour types and extrusion-cooking conditions on physicochemical, microstructural and sensory characteristics of puffed rice snack base

The physicochemical properties of puffed rice snack base (PRSB) prepared via extrusion cooking under various feed moisture contents and screw speeds were investigated. The moisture content, screw speed, and soy flour type significantly (

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Veröffentlicht in:International journal of food engineering 2021-06, Vol.17 (6), p.473-483
Hauptverfasser: Choi, Ok-Ja, Zhao, Chang-Cheng, Ameer, Kashif, Eun, Jong-Bang
Format: Artikel
Sprache:eng
Schlagworte:
extrusion
physicochemical
rice snack
soy flour
structure
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Zusammenfassung:The physicochemical properties of puffed rice snack base (PRSB) prepared via extrusion cooking under various feed moisture contents and screw speeds were investigated. The moisture content, screw speed, and soy flour type significantly (
ISSN:2194-5764
1556-3758
DOI:10.1515/ijfe-2019-0157