Effects of die temperature, alkalized cocoa powder content and CO 2 gas injection on physical properties of extruded cornmeal

Journal of Food Engineering

Volumn 117, Issue 2, 2013, Pages 173-182

  Ondo, Serge Edou ^a   Singkhornart, Sasathorn ^a   Ryu, Gi Hyung ^a  

^a Kongju National University   (South Korea)

Author keywords

Alkalized cocoa powder; CO2 injection; Extrusion; Physical properties

Indexed keywords

COCOA POWDER; DIE TEMPERATURES; EXTRUSION PROCESS; GAS INJECTION; POROUS STRUCTURES; SPECIFIC MECHANICAL ENERGY; WATER ABSORPTION INDEX; WATER SOLUBILITY INDEX;

DIES; EXTRUSION; GASES; PHYSICAL PROPERTIES; TEXTURES;

CARBON DIOXIDE;

THEOBROMA CACAO;

EID: 84875516603     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2013.01.040     Document Type: Article

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