The Development of Expanded Snack Product Made from Pumpkin Flour-Corn Grits: Effect of Extrusion Conditions and Formulations on Physical Characteristics and Microstructure

Pumpkin products confer natural sweetness, desirable flavours and β-carotene, a vitamin A precursor when added as ingredients to extruded snacks. Therefore, a potential use for dried pumpkin flour is as an ingredient in ready-to-eat (RTE) snack foods. Growth in this market has driven food manufactur...

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Detalles Bibliográficos
Autores principales: Md Nor, Norfezah, Carr, Alistair, Hardacre, Allan, Brennan, Charles S.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2013
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5302265/
https://www.ncbi.nlm.nih.gov/pubmed/28239106
http://dx.doi.org/10.3390/foods2020160

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5302265/
https://www.ncbi.nlm.nih.gov/pubmed/28239106
http://dx.doi.org/10.3390/foods2020160

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