Optimization and characterization of an extruded snack based on taro flour (Colocasia esculenta L.) enriched with mango pulp (Mangifera indica L.)

The aim of this study was to optimize and characterize an extruded snack made with taro flour and mango pulp. A central experimental design composed of the following three variables was used: mango pulp proportion (MPP = 0–10 g/100 g) in taro flour, feed moisture content (FMC = 16–30 g/100 g) and ex...

Full description

Saved in:

Bibliographic Details
Published in:	Journal of food science and technology Vol. 55; no. 10; pp. 4244 - 4255
Main Authors:	Pensamiento-Niño, C. A., Gómez-Aldapa, C. A., Hernández-Santos, B., Juárez-Barrientos, J. M., Herman-Lara, E., Martínez-Sánchez, C. E., Torruco-Uco, J. G., Rodríguez-Miranda, J.
Format:	Journal Article
Language:	English
Published:	New Delhi Springer India 01-10-2018 Springer Nature B.V
Subjects:	Bulk density Chemistry Chemistry and Materials Science Chemistry/Food Science Compression Design of experiments Experimental design Extrusion Flour Food Science Hardness Mangoes Moisture content Nutrition Optimization Original Original Article Pressure Pulp Residential density Snack foods Studies Taro Torque Water content β-Carotene Mango Taro Expansion index β-Carotene
Online Access:	Get full text
Tags:	Add Tag No Tags, Be the first to tag this record!

Be the first to leave a comment!