Physicochemical Characterization of Extruded Blends of Corn Starch-Whey Protein Concentrate-Agave tequilana Fiber

Food and Bioprocess Technology

Volumn 4, Issue 5, 2011, Pages 797-808

  Santillán Moreno, Abigail ^a   Martínez Bustos, Fernando ^b   Castaño Tostado, Eduardo ^a   Amaya Llano, Silvia L ^a  

^a UNIVERSIDAD AUTÓNOMA DE QUERÉTARO   (Mexico)

^b DEPARTAMENTO DE FÍSICA   (Mexico)

Author keywords

Corn starch; Extrusion; Physicochemical characteristics; WPC80

Indexed keywords

ALKALINE PH; BARREL TEMPERATURE; BULK DENSITY; COMPRESSION RATIOS; CORN STARCH; EXPANSION INDEX; EXTRUDED BLENDS; EXTRUSION PROCESS; FIBER ADDITION; FIBER CONTENTS; FUNCTIONAL CHARACTERISTICS; HEALTH BENEFITS; IN-VITRO; INSOLUBLE DIETARY FIBERS; PENETRATION FORCES; PHYSICO-CHEMICAL CHARACTERIZATION; PHYSICOCHEMICAL CHARACTERISTICS; PROTEIN CONTENTS; SINGLE SCREW EXTRUDER; WATER ABSORPTION INDEX; WHEY PROTEIN CONCENTRATE; WHEY PROTEINS; WPC80;

ALKALINITY; BLENDING; COMPRESSION RATIO (MACHINERY); EXTRUDERS; EXTRUSION; GELATION; GRAIN (AGRICULTURAL PRODUCT); PROTEINS; SCREWS; STARCH; WATER ABSORPTION;

FIBERS;

AGAVE; AGAVE TEQUILANA; ZEA MAYS;

EID: 79956275823     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-009-0223-x     Document Type: Article

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