Physicochemical and sensory characterization of an extruded product from blue maize meal and orange bagasse using the response surface methodology

Physicochemical and sensory characterization of an extruded product from blue maize meal and orange bagasse using the response surface methodology

The mixtures of blue cornmeal and orange bagasse were processed in a single screw laboratory extruder. We used an experimental design, central composite rotatable, where the factors were as follows: extruder die temperature (153–187°C), feed moisture (146.4–213.6 g/kg), and orange bagasse concentrat...

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Bibliographic Details
Main Authors: Ricardo O. Navarro-Cortez, Ernesto Aguilar-Palazuelos, Javier Castro-Rosas, Reyna N. Falfán Cortés, Arturo Cadena Ramírez, Efrén Delgado-Licon, Carlos A. Gómez-Aldapa
Format: Article
Language:English
Published: Taylor & Francis Group 2018-01-01
Series:CyTA - Journal of Food
Subjects:
Expansion
extrusion
torque
specific mechanical energy
water solubility index
Online Access:http://dx.doi.org/10.1080/19476337.2017.1416674

Internet

http://dx.doi.org/10.1080/19476337.2017.1416674

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