Matrix transformation in fiber-added extruded products: Impact of different hydration regimens on texture, microstructure and digestibility

Journal of Food Engineering

Volumn 108, Issue 1, 2012, Pages 171-182

  Karkle, Elisa L ^a   Keller, Lewis ^b   Dogan, Hulya ^a   Alavi, Sajid ^a  

^a KANSAS STATE UNIVERSITY   (United States)

^b Frito Lay   (United States)

Author keywords

Extrusion; Fiber; Hydration; Starch digestibility; Structure

Indexed keywords

CELLS; CYTOLOGY; EXTRUSION; FIBERS; FRUITS; GELATION; LINEAR TRANSFORMATIONS; MICROSTRUCTURE; STARCH; STRUCTURE (COMPOSITION);

CELL WALL THICKNESS DISTRIBUTIONS; CELL-WALL THICKNESS; EXTRUDED PRODUCTS; EXTRUSION CONDITIONS; MATRIX TRANSFORMATION; PRECONDITIONERS; STARCH DIGESTIBILITIES; STARCH GELATINIZATION;

HYDRATION;

MALUS X DOMESTICA; ZEA MAYS;

EID: 84864367894     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2011.06.020     Document Type: Article

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