Effect of extrusion on the carotenoid content, physical and sensory properties of snacks added with bagasse of naranjita fruit: optimization process
Extruded third-generation snack foods (TGS) can be produced adding materials rich in bioactive compounds, such as the bagasse of naranjita fruit (Citrus mitis B.). The aim of this work was to study the effect of extrusion temperature (ET; 89.8–140.2°C), moisture content (MC; 21.10–32.89%) and dehydr...
Main Authors: | , , , , , , , |
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Format: | Article |
Language: | English |
Published: |
Taylor & Francis Group
2018-01-01
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Series: | CyTA - Journal of Food |
Subjects: | |
Online Access: | http://dx.doi.org/10.1080/19476337.2017.1368717 |