Ekstrüzyon yöntemi ile besleyici değeri yüksek çerez tipi fonksiyonel bir ürün geliştirme

Özer, E.A., Çukurova Univ., Faculty of Agriculture, Adana . Div. of Food Engineering

Development of a functional snack food product with high nutritive value by extrusion method | Ekstrüzyon yöntemi ile besleyici değeri yüksek çerez tipi fonksiyonel bir ürün geliştirme

2007

Özer, E.A., Çukurova Univ., Faculty of Agriculture, Adana (Turkey). Div. of Food Engineering

English. The aim of this study is to produce a puffed, cereal-based snack which was composed of corn flour, cornstarch, oat flour, chickpea flour, carrot powder and hazelnut in order to balance the nutritional elements by combining different groups of food.

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Turkish. Bu araştırmanın amacı, bileşimi mısır unu, mısır nişastası, yulaf unu, nohut unu, havuç tozu ve fındık ile oluşturulan farklı besin gruplarından besinlerin bir araya getirilmesiyle besin ögeleri yönünden daha dengeli hale getirilmiş, kabarmış, çerez tipi tahıl bazlı bir atıştırmalık ürün elde etmektir.

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AGROVOC Keywords

alimentos sanos analyse organoleptique aperitivos ash content calidad carbohydrate content chemical composition chemicophysical properties composition chimique contenido de carbohidratos contenido de ceniza contenido de humedad contenido proteico cuisson extrusion extrusion cooking food fortification fortification des aliments (homme) health foods lipid content moisture content nutritive value optimization methods organoleptic analysis procesamiento processing protein content quality snack foods snacks statistical methods temperatura temperature teneur en cendres teneur en eau teneur en glucides teneur en lipides textura texture traitement turkey turquie valeur nutritive valor nutritivo

Bibliographic information

Publisher

Çukurova University, Graduate School of Natural and Applied Sciences

Pagination

222 p.

Other Subjects

Aliment santa© pour homme; Fortificacia³n de alimentos; Turquaa; Propria©ta© physicochimique; Composicia³n quimica; Propiedades fisicoquamicas; Qualita©; Ma©todos de optimizacia³n; Anailisis organola©ptico; Ma©todos estadasticos; Ma©thode d'optimisation; Coccia³n extrusia³n; Tempa©rature; Ma©thode statistique; Contenido de lapidos; Teneur en prota©ines

Language

Turkish

Note

Summaries (En, Tr)

42 tables

18 fig.

ref.

Thesis (PhD in Food Engineering)

Type

Summary; Thesis

Corporate Author

Çukurova University, Graduate School of Natural and Applied Sciences, Adana (Turkey)

In AGRIS since: 2012-11-15

Format: AGRIS AP

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This bibliographic record has been provided by Ministry of Agriculture and Forestry, Department of Training and Publication, National AGRIS Center (Türkiye)

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Development of a functional snack food product with high nutritive value by extrusion method | Ekstrüzyon yöntemi ile besleyici değeri yüksek çerez tipi fonksiyonel bir ürün geliştirme

2007

AGROVOC Keywords

Bibliographic information