Evaluating the effects of amylose and Concord grape extract powder substitution on physicochemical properties of wheat flour extrudates produced at different temperatures

Food Chemistry

Volumn 157, Issue , 2014, Pages 476-484

  Tacer Caba, Zeynep ^a   Nilufer Erdil, Dilara ^a   Boyacioglu, M Hikmet ^b   Ng, Perry K W ^c  

^a ISTANBUL TECHNICAL UNIVERSITY   (Turkey)

^b OKAN UNIVERSITY   (Turkey)

^c Michigan State University   (United States)

Author keywords

Amylose; Anthocyanin; Extrusion; Grape; Wheat flour

Indexed keywords

ANTHOCYANINS; EXTRUSION; GELATION; HARDNESS; STARCH;

AMYLOSE; EXTRUDED PRODUCTS; EXTRUSION TEMPERATURES; GRAPE; HIGH-AMYLOSE STARCHES; PHYSICOCHEMICAL PROPERTY; QUALITY PARAMETERS; WHEAT FLOURS;

CYCLODEXTRINS;

AMYLOSE; ANTHOCYANIN; GRAPE SEED EXTRACT; STARCH; POWDER;

ARTICLE; CONCORD GRAPE EXTRACT POWDER; CONTROLLED STUDY; DIAMETRIC EXPANSION; FLOUR; FOOD PROCESSING; FOOD QUALITY; GELATINIZATION; GRAPE; HARDNESS; NONHUMAN; PHYSICAL CHEMISTRY; POWDER; PROCESSING; SUBSTITUTION REACTION; TEMPERATURE DEPENDENCE; THERMAL ANALYSIS; WATER ABSORPTION; WATER SAMPLING; WHEAT; ANALYSIS; CHEMISTRY; TEMPERATURE; VITIS;

AMYLOSE; ANTHOCYANINS; FLOUR; POWDERS; STARCH; TEMPERATURE; TRITICUM; VITIS;

EID: 84896122368     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.02.064     Document Type: Article

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