Effect of the Addition of Soybean Residue (Okara) on the Physicochemical, Tribological, Instrumental, and Sensory Texture Properties of Extruded Snacks

An extrusion process was used to improve the physical and textural characteristics of an extruded snack supplemented with soybean residue (okara). An extreme vertices mixture design with a constraint for okara flour (0–50%), mung bean flour (20–70%), and rice flour (20–80%) resulted in the productio...

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Detalles Bibliográficos
Autores principales: Aussanasuwannakul, Aunchalee, Teangpook, Chowladda, Treesuwan, Witcha, Puntaburt, Kassamaporn, Butsuwan, Pisut
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9564180/
https://www.ncbi.nlm.nih.gov/pubmed/36230041
http://dx.doi.org/10.3390/foods11192967

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9564180/
https://www.ncbi.nlm.nih.gov/pubmed/36230041
http://dx.doi.org/10.3390/foods11192967

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