Effect of extrusion conditions on physicochemical and sensorial properties of corn-broad beans (Vicia faba) spaghetti type pasta

Food Chemistry

Volumn 136, Issue 2, 2013, Pages 538-545

  Gimenez M A ^a   Gonzalez R J ^b   Wagner, J ^c   Torres, R ^b   Lobo, M O ^a   Samman, N C ^a  

^a UNIVERSIDAD NACIONAL DE JUJUY   (Argentina)

^b UNIVERSIDAD NACIONAL DEL LITORAL   (Argentina)

^c UNIVERSIDAD NACIONAL DE QUILMES   (Argentina)

Author keywords

Broad beans (Vicia faba); Corn; Extrusion cooking; Gluten free; Pasta like product

Indexed keywords

CORN; EXTRUSION-COOKING; GLUTEN-FREE; PASTA-LIKE PRODUCT; VICIA FABA;

COMPRESSION RATIO (MACHINERY); GELATION; VEGETABLES;

EXTRUSION;

AMYLOSE; LIPID; PROTEIN; STARCH;

ARTICLE; CEREAL; COOKING; DIETARY FIBER; ENERGY CONSUMPTION; FLOUR; FOOD QUALITY; GELATINIZATION; GLUTEN FREE DIET; HIGH TEMPERATURE; HUMIDITY; MAIZE; MOISTURE; PASTA; PHYSICAL CHEMISTRY; PRESSURE; PROTEIN CONTENT; THERMAL ANALYSIS; VICIA FABA; VISCOSITY; WATER ABSORPTION;

COOKING; DIETARY FIBER; FLOUR; FOOD TECHNOLOGY; HUMANS; TASTE; TEMPERATURE; VICIA FABA; WATER; ZEA MAYS;

VICIA FABA; ZEA MAYS;

EID: 84869002494     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.08.068     Document Type: Article

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