Effect of extrusion on the carotenoid content, physical and sensory properties of snacks added with bagasse of naranjita fruit: optimization process

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...

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Bibliographic Details
Main Authors: Xóchitl Ariadna Ruiz-Armenta, José de Jesús Zazueta-Morales, Ernesto Aguilar-Palazuelos, Carlos Iván Delgado-Nieblas, Agustin López-Diaz, Irma Leticia Camacho-Hernández, Roberto Gutiérrez-Dorado, Fernando Martínez-Bustos
Format: Article
Language:English
Published: Taylor & Francis Group 2018-01-01
Series:CyTA - Journal of Food
Subjects:
Naranjita fruit
bioactive compounds
snack foods
extrusion
optimization
Online Access:http://dx.doi.org/10.1080/19476337.2017.1368717

Internet

http://dx.doi.org/10.1080/19476337.2017.1368717

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