Cooking properties and sensory acceptability of spaghetti made from rice flour and defatted soy flour

LWT

Volumn 60, Issue 2, 2015, Pages 1061-1067

  Sereewat, Pornpimol ^a   Suthipinittham, Chankavee ^a   Sumathaluk, Sirirat ^a   Puttanlek, Chureerat ^b   Uttapap, Dudsadee ^c   Rungsardthong, Vilai ^a  

^a KING MONGKUT'S UNIVERSITY OF TECHNOLOGY NORTH BANGKOK   (Thailand)

^b SILPAKORN UNIVERSITY   (Thailand)

^c KING MONGKUT'S UNIVERSITY OF TECHNOLOGY THONBURI   (Thailand)

Author keywords

Defatted soy flour; Extrusion; Modified starch; Rice spaghetti; Sensory evaluation

Indexed keywords

EXTRUSION; SENSORY ANALYSIS; STARCH; TEXTURES;

BARREL TEMPERATURE; COOKED SPAGHETTI; COOKING PROPERTIES; DEFATTED SOY FLOURS; MODIFIED STARCHES; PROTEIN CONTENTS; RICE SPAGHETTI; SENSORY ACCEPTABILITIES;

TENSILE STRENGTH;

EID: 84922309798     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.10.001     Document Type: Article

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