A novel in-situ enhanced blasting extrusion technique - Extrudate analysis and optimization of processing conditions with okara

Innovative Food Science and Emerging Technologies

Volumn 16, Issue , 2012, Pages 80-88

  Li, Huiqin ^a   Long, Daoqi ^a   Peng, Jianlin ^a   Ming, Jian ^a   Zhao, Guohua ^a,b  

^a SOUTHWEST UNIVERSITY   (China)

^b Food Engineering and Technology Research Centre of Chongqing   (China)

Author keywords

Blasting extrusion; CO2 producing reagent; Okara; Physicochemical property; Response surface methodology; Soluble dietary fiber

Indexed keywords

BARREL TEMPERATURE; DIETARY FIBERS; EXTRUDATES; EXTRUSION TECHNIQUES; FUNCTIONAL FOODS; MONOSACCHARIDE COMPOSITION; OKARA; PHYSICOCHEMICAL PROPERTY; PROCESSING CONDITION; PROCESSING VARIABLES; RESPONSE SURFACE METHODOLOGY; SCREW SPEED; SOLUBLE DIETARY FIBER; SOLUBLE FRACTION; SWELLING CAPACITIES;

BLASTING; CARBON DIOXIDE; EXTRUSION; FIBERS; GLUCOSE; OILS AND FATS; OPTIMIZATION; SOLUBILITY;

IN SITU PROCESSING;

EID: 84870534213     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2012.04.009     Document Type: Article

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