Comparison of waste pumpkin material and its potential use in extruded snack foods

Food Science and Technology International

Volumn 17, Issue 4, 2011, Pages 367-373

  Norfezah, M N ^a   Hardacre, A ^a   Brennan, C S ^a,b  

^a MASSEY UNIVERSITY   (New Zealand)

^b LINCOLN UNIVERSITY   (New Zealand)

Author keywords

expanded snack; extrusion; physical properties; Pumpkin; waste stream

Indexed keywords

BULK DENSITY; CONTROL SAMPLES; CORN GRIT; CUCURBITA MAXIMA; EXPANDED SNACK; EXPANSION RATIO; EXTRUDED PRODUCTS; EXTRUDED SNACK FOOD; EXTRUDED SNACKS; NUTRITIONAL VALUE; PHYSICAL ANALYSIS; PRODUCT FORMULATION; PRODUCT QUALITY; PROXIMATE ANALYSIS; PUMPKIN; TWIN SCREW EXTRUDERS; WASTE STREAM;

SEED;

CUCURBITA MAXIMA; ZEA MAYS;

WATER;

ARTICLE; CEREAL; CHEMISTRY; ECONOMICS; FAST FOOD; FOOD INDUSTRY; FRUIT; HARDNESS; HEAT; INDUSTRIAL WASTE; MAIZE; METHODOLOGY; NUTRITIONAL VALUE; PHYSICAL CHEMISTRY; PIGMENTATION; PLANT SEED; QUALITY CONTROL; SQUASH;

CEREALS; CUCURBITA; FAST FOODS; FOOD-PROCESSING INDUSTRY; FRUIT; HARDNESS; HOT TEMPERATURE; INDUSTRIAL WASTE; NUTRITIVE VALUE; PHYSICOCHEMICAL PHENOMENA; PIGMENTATION; QUALITY CONTROL; SEEDS; WATER; ZEA MAYS;

EID: 80052713633     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013210382484     Document Type: Article

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