Effect of extrusion processing parameters on anthocyanin content and physicochemical properties of nixtamalized blue corn expanded extrudates

CYTA - Journal of Food

Volumn 11, Issue SUPPL.1, 2013, Pages 29-37

  Escalante Aburto, A ^a   Ramirez Wong B ^a   Torres Chavez P I ^a   Figueroa Cardenas J D ^b   Lopez Cervantes J ^c   Barron Hoyos J M ^a   Morales Rosas, I ^a  

^a UNIVERSIDAD DE SONORA   (Mexico)

^b DEPARTAMENTO DE FÍSICA   (Mexico)

^c INSTITUTO TECNOLÓGICO DE SONORA   (Mexico)

Author keywords

Anthocyanins; Blue corn; Extrusion; Particle size

Indexed keywords

ANTHOCYANIN CONTENT; BLUE CORN; DIFFERENT PARTICLE SIZES; EXPANSION INDEX; EXTRUSION PROCESSING; PHYSICOCHEMICAL PROPERTY; SINGLE SCREW EXTRUDER; TOTAL ANTHOCYANIN CONTENTS;

CARBOHYDRATES; EXTRUSION; PARTICLE SIZE;

ANTHOCYANINS;

EID: 84879809016     PISSN: 19476337     EISSN: 19476345     Source Type: Journal    
DOI: 10.1080/19476337.2013.764929     Document Type: Article

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