Production of high quality expanded corn extrudates containing sesame seed using response surface methodology

Quality Assurance and Safety of Crops and Foods

Volumn 7, Issue 5, 2015, Pages 713-720

  Nikmaram, N ^a   Garavand, F ^b   Elhamirad, A ^a   Beiraghi Toosi, S ^c   Goli Movahhed, G ^c  

^a ISLAMIC AZAD UNIVERSITY   (Iran)

^b UNIVERSITY OF TEHRAN   (Iran)

^c AVICENNA RESEARCH INSTITUTE   (Iran)

Author keywords

Extruded snacks; Physical characteristics; Sensory properties; Sesame seed

Indexed keywords

SURFACE PROPERTIES;

COLOR PARAMETER; EXTRUDATES; EXTRUDED SNACKS; HIGH QUALITY; NUTRITIONAL PROPERTIES; PHYSICAL CHARACTERISTICS; RESPONSE-SURFACE METHODOLOGY; SCREW SPEED; SENSORY PROPERTIES; SESAME SEED;

HARDNESS;

EID: 84945937643     PISSN: 17578361     EISSN: 1757837X     Source Type: Journal    
DOI: 10.3920/QAS2014.0507     Document Type: Article

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