Pea starch noodles: Effect of processing variables on characteristics and optimisation of twin-screw extrusion process

Food Chemistry

Volumn 133, Issue 3, 2012, Pages 742-753

  Wang, Ning ^a   Maximiuk, Lisa ^a   Toews, Ruth ^a  

^a GRAIN RESEARCH LABORATORY   (Canada)

Author keywords

Cooking characteristics; Optimisation; Pea starch noodles; Texture; Twin screw extrusion

Indexed keywords

B VALUE; BARREL TEMPERATURE; COOKING CHARACTERISTICS; COOKING TIME; EXPANSION RATIO; EXPERIMENTAL VALUES; MUNGBEANS; OPTIMISATIONS; OPTIMUM PROCESS CONDITIONS; OPTIMUM PROCESSING; PEA STARCH; PROCESSING VARIABLES; RESISTANT STARCH; RESPONSE SURFACE METHODOLOGY; SCREW SPEED; SURFACE STICKINESS; TEXTURAL PROPERTIES; TWIN SCREW EXTRUSION;

EXTRUSION; MOISTURE DETERMINATION; OPTIMIZATION; SCREWS; TEXTURES;

STARCH;

STARCH;

ARTICLE; BRIGHTNESS; COLOR; COOKING; GELATINIZATION; MOISTURE; MUNG BEAN; NONHUMAN; PEA; PROCESS OPTIMIZATION; SURFACE PROPERTY;

PISUM SATIVUM; VIGNA RADIATA VAR. RADIATA;

EID: 84858333664     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.01.087     Document Type: Article

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