Viscous properties of taro flour extruded with whey proteins to simulate weaning foods

Journal of Food Processing and Preservation

Volumn 26, Issue 3, 2002, Pages 179-194

  Onwulata, C I ^a   Konstance, R P ^a  

^a EASTERN REGIONAL RESEARCH CENTER   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

FOOD PROCESSING; HYDRATION; MOISTURE; PROTEINS; SOLUBILITY; VISCOSITY; WATER ABSORPTION;

WHEY PROTEIN CONCENTRATE (WPC);

FOOD PRODUCTS;

COLOCASIA ESCULENTA; TRITICUM AESTIVUM; ZEA MAYS;

EID: 0036692818     PISSN: 01458892     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4549.2002.tb00479.x     Document Type: Article

References (25)

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3. All-vegetable protein mixtures for human feeding. The development of INCAP vegetable mixture 14 based on soybean flour
4. Extrusion cooking of starchy products
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6. Comparison of starch pasting properties in oat ring-type breakfast cereals
7. Computer optimization of weaning food formulas
8. Physical and chemical studies of taro starches and flours
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15. Nutrient stability of full-fat soy flour and corn-soy blends produced by low-cost extrusion
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17. Reactivity, functionality, and extrusion performance of native and chemically modified whey
18. Low moisture extrusion: Effects of cooking moisture on product characteristics
19. Physical properties of extruded products as affected by cheese whey
20. Incorporation of whey products in extruded corn, potato or rice snacks
21. Physical, chemical and nutritional quality of extruded corn germ flour and milk protein blends
22. Fortification of non dairy foods with dairy ingredients
23. Selected characteristics of extruded blends of milk protein raffinate or nonfat dry milk with corn flour