Development of extruded snacks using taro (Colocasia esculenta) and nixtamalized maize (Zea mays) flour blends

Rodríguez‐Miranda, Jesús; Ruiz-López, I.I.; Herman‐Lara, Erasmo; Martínez‐Sánchez, Cecilia E.; Delgado, Efrén; Vivar-Vera, M. A.

doi:10.1016/j.lwt.2010.06.036

Cited by 83 publications

(73 citation statements)

References 28 publications

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“…L ⁄ coordinate of ahipa flour samples were similar to those reported in the literature for maize, nixtamalized maize and taro flours (L ⁄ equal to 84.7, 85.3 and 81.2, respectively) (Rodríguez-Miranda et al, 2011). Cassava flours exhibited significantly higher L ⁄ values (Table 1) than ahipa and the above mentioned flours.…”

Section: Color Measurementsupporting

confidence: 85%

Physicochemical, thermal and sorption properties of nutritionally differentiated flours and starches

Doporto

Dini

Mugridge

et al. 2012

Journal of Food Engineering

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Section: Color Measurementsupporting

confidence: 85%

Physicochemical, thermal and sorption properties of nutritionally differentiated flours and starches

Doporto

Dini

Mugridge

et al. 2012

Journal of Food Engineering

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“…Water absorption index is the amount of water absorbed by the starch granules after swelling in excess water (Chevanan et al, 2007, Rodriguez-Miranda et al, 2011, which corresponds to the weight of the gel formed.…”

Section: Water Absorption Index (Wai)mentioning

confidence: 99%

Extrusion Process Optimization of Corn Starch to Develop Instant Vegetable Soup Mix

Gandhi¹,

Singh²,

Sharma³

et al. 2018

Int.J.Curr.Microbiol.App.Sci

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“…Higher expansion is desirable for increased product acceptability and is also associated with other important properties, such as crispness, water absorption, etc. (Jyothi et al 2009;Rodriguez-Miranda et al 2011;Velasco 2011;Bisharat et al 2013). On the other hand the textural properties indicate the fragility and the stiffness of the product.…”

Section: Introductionmentioning

confidence: 99%

‘The effect of inulin addition on structural and textural properties of extruded products under several extrusion conditions’

2015

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The growing consumer demand for healthy snacks has turned the interest of industry and research in the development of new ready-to-eat products, enriched with dietary fibers. Inulin is a soluble fiber with a neutral taste that promotes the good function of the intestine. Rice flour extrudates were produced under various extrusion temperatures, screw speeds, feed moisture concentrations and inulin replacement levels. The objective of this study was to investigate the effect of the material characteristics and the extrusion conditions on the structural and textural properties of the extrudates. Simple mathematical models were used for properties correlation with process conditions and through regression analysis it was revealed that there is a significant effect of extrusion temperature, screw speed, feed moisture content and inulin concentration on the final properties. Both density and maximum stress increased when moisture content and inulin concentration increased, while they decreased when extrusion temperature and screw speed increased. These results were also strengthened by scanning electron microscopy. The highest expansion ratio was presented when decreasing all process conditions apart from screw speed.

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Development of extruded snacks using taro (Colocasia esculenta) and nixtamalized maize (Zea mays) flour blends

Cited by 83 publications

References 28 publications

Physicochemical, thermal and sorption properties of nutritionally differentiated flours and starches

Physicochemical, thermal and sorption properties of nutritionally differentiated flours and starches

Extrusion Process Optimization of Corn Starch to Develop Instant Vegetable Soup Mix

‘The effect of inulin addition on structural and textural properties of extruded products under several extrusion conditions’

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