Effect of formulation and processing parameters on acrylamide formation: A case study on extrusion of blends of potato flour and semolina

LWT

Volumn 44, Issue 7, 2011, Pages 1643-1648

  Mulla, Mehrajfatema Z ^a   Bharadwaj, Vikas R ^b   Annapure, Uday S ^a   Singhal, Rekha S ^a  

^a INSTITUTE OF CHEMICAL TECHNOLOGY   (India)

^b Reliable Analytical Laboratories   (India)

Author keywords

Acrylamide; Extrusion; Mitigation; Potato flour:semolina; Response surface methodology

Indexed keywords

ADDITIVES; CALCIUM CHLORIDE; EXTRUSION; MOISTURE; SALTS; SCREWS; SURFACE PROPERTIES;

ACRYLAMIDES; DIE TEMPERATURES; EXTRUSION PROCESSING; MITIGATION; POTATO FLOUR; PROCESSING PARAMETERS; RESPONSE SURFACE METHODOLOGY; SENSORY PROPERTIES;

AMIDES;

SEMOLINA; SOLANUM TUBEROSUM;

EID: 79954631950     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2010.11.019     Document Type: Article

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