CHEMICAL AND MORPHOLOGICAL EVALUATION OF STARCHES FROM LEGUMES AND APPLICATION OF THE EXTRACTION RESIDUES IN EXPANDED EXTRUDED SNACKS

CHEMICAL AND MORPHOLOGICAL EVALUATION OF STARCHES FROM LEGUMES AND APPLICATION OF THE EXTRACTION RESIDUES IN EXPANDED EXTRUDED SNACKS

Starches from legumes (carioca bean, white bean and chickpea) were extracted, aiming at their chemical and morphological characterization, as well as evaluating the use ofthe extraction residues to elaborate expanded extruded snacks. The analyses carried out for the starches and their respectiv...

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Bibliographic Details
Main Authors: Reinaldo Eduardo FERREIRA, Andreza Boccardo SOUZA, José Ricardo Uclés SANTOS, Fernanda Paula COLLARES-QUEIROZ, Caroline Joy STEEL
Format: Article
Language:English
Published: Universidade Estadual Paulista 2012-04-01
Series:Alimentos e Nutrição
Subjects:
Thermoplastic extrusion
snacks
dietary fiber
Phaseolus vulgaris L.
Cicer arietinum L
Online Access:http://serv-bib.fcfar.unesp.br/seer/index.php/alimentos/article/view/1758/1758

Internet

http://serv-bib.fcfar.unesp.br/seer/index.php/alimentos/article/view/1758/1758

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