Chemical and rheological properties of extruded snacks supplemented with Amaranth grain grits
2007
Dokic, Lj.,Tehnoloski fakultet, Novi Sad (Serbia) | Bodroza-Solarov, M.,Institut za prehrambene tehnologije, Novi Sad (Serbia) | Hadnadjev, M.,Tehnoloski fakultet, Novi Sad (Serbia) | Filipcev, B.,Institut za prehrambene tehnologije, Novi Sad (Serbia)
Extruded products were obtained by extrusion-cooking of corn-amaranth grits blends containing 20 or 50% amaranth grain. Extrusion-cooking of blends decreased the moisture and starch content, while the protein content remained constant. During extrusion process starch granules undergo partial degradation that result in changes of the rheological properties. All samples showed thixopropic flow behaviour. Those samples in which part of the corn grits was replaced with amaranth one had lower viscosity and did not undergo structuration of the gels during storage.
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