scholarly journals Effects of processing on physical properties of extruded snacks with blends of sour cassava starch and flaxseed flour

2013 ◽  
Vol 33 (3) ◽  
pp. 404-410 ◽  
Author(s):  
Camila De Barros Mesquita ◽  
Magali Leonel ◽  
Martha Maria Mischan
Keyword(s):  
Physical Properties ◽  
Cassava Starch ◽  
Flaxseed Flour ◽  
Extruded Snacks

Extruded snacks from pigmented rice: Nutritional and physical properties

2021 ◽  
pp. 103347
Author(s):  
Massimo Blandino ◽  
Andrea Bresciani ◽  
Mattia Loscalzo ◽  
Francesca Vanara ◽  
Alessandra Marti
Keyword(s):  
Physical Properties ◽  
Pigmented Rice ◽  
Extruded Snacks

Physical properties of cassava starch-carnauba wax emulsion films as affected by component proportions

2014 ◽  
Vol 49 (9) ◽  
pp. 2045-2051 ◽  
Author(s):  
Talita M. Santos ◽  
Alaídes M. B. Pinto ◽  
Ana Vitória de Oliveira ◽  
Hálisson L. Ribeiro ◽  
Carlos Alberto Caceres ◽  
...  
Keyword(s):  
Physical Properties ◽  
Cassava Starch ◽  
Carnauba Wax ◽  
Emulsion Films

Fish Oil-Fortified Extruded Snacks: Evaluation of Physical Properties and Oxidative Stability by Response Surface Methodology

2014 ◽  
Vol 37 (4) ◽  
pp. 349-361 ◽  
Author(s):  
Viji Pankyamma ◽  
Subrata Basu ◽  
Sofji Suryaprabha Bhadran ◽  
Mithlesh Kumar Chouksey ◽  
Venkateswharlu Gudipati
Keyword(s):  
Response Surface Methodology ◽  
Fish Oil ◽  
Physical Properties ◽  
Oxidative Stability ◽  
Response Surface ◽  
Extruded Snacks

Development of extruded snacks using jatobá (Hymenaea stigonocarpaMart) flour and cassava starch blends

1998 ◽  
Vol 78 (1) ◽  
pp. 59-66 ◽  
Author(s):  
Yoon K Chang ◽  
Mara R Silva ◽  
Luiz C Gutkoski ◽  
Leonard Sebio ◽  
Maria A A P Da Silva
Keyword(s):  
Cassava Starch ◽  
Extruded Snacks ◽  
Starch Blends

scholarly journals Changes in physical properties of extruded sour cassava starch and quinoa flour blend snacks

2012 ◽  
Vol 32 (4) ◽  
pp. 826-834 ◽  
Author(s):  
Lívia Giolo Taverna ◽  
Magali Leonel ◽  
Martha Maria Mischan
Keyword(s):  
Physical Properties ◽  
Water Solubility ◽  
Extrusion Process ◽  
Cassava Starch ◽  
Raw Material ◽  
Pronounced Increase ◽  
Single Screw Extruder ◽  
Good Potential ◽  
Quinoa Flour

Given the broad acceptance of sour cassava starch biscuits in Brazil and the nutritional quality of quinoa flour, this study aimed to evaluate the effect of extrusion temperature, screw speed, moisture, and amount of quinoa flour on the physical properties of puffed snacks. Extrusion process was carried out using a single-screw extruder in a factorial central composite design with four factors. Effects of moisture and amount of quinoa flour on the expansion index and specific volume of snacks were observed. There was a pronounced increase in water solubility index of blends with the extrusion process with significant effects of all process parameters on the WSI. Higher water absorption index (WAI) was observed under high temperature, low moisture, and lower quinoa flour amount. Temperature and amount of quinoa flour influenced the color of the snacks. A positive quadratic effect of quinoa flour on hardness of products was observed. Blends of sour cassava starch and quinoa flour have good potential for use as raw material in production of extruded snacks with good physical properties.

Mechanical and Physical Properties of Cassava Starch-Gelatin Composite Films

2012 ◽  
Vol 61 (10) ◽  
pp. 778-792 ◽  
Author(s):  
Wirongrong Tongdeesoontorn ◽  
Lisa J. Mauer ◽  
Sasitorn Wongruong ◽  
Pensiri Sriburi ◽  
Pornchai Rachtanapun
Keyword(s):  
Physical Properties ◽  
Composite Films ◽  
Cassava Starch ◽  
Mechanical And Physical Properties

Physical properties of edible films based on cassava starch as affected by the plasticizer concentration

2008 ◽  
Vol 21 (2) ◽  
pp. 85-89 ◽  
Author(s):  
P. V. A. Bergo ◽  
R. A. Carvalho ◽  
P. J. A. Sobral ◽  
R. M. C. dos Santos ◽  
F. B. R. da Silva ◽  
...  
Keyword(s):  
Physical Properties ◽  
Edible Films ◽  
Cassava Starch ◽  
Plasticizer Concentration
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