The physico-chemical characteristics of extruded snacks enriched with tomato lycopene

Physicochemical and sensory characteristics of snack made with minced Nile tilapia

“…However, the MF may inhibit starch gelatinization, thus reducing the product expansion (Dehghan-Shoar et al, 2010). Therefore, it is important to determine the optimal of MF/starch ratio to produce fish snacks with better physicochemical and sensory characteristics.…”

Thermoplastic Extrusion in Food Processing

“…Recent research reports the use of antioxidants such as tocopherol and lycopene (Paradiso et al, 2008;Dehghan-Shoar et al, 2010) and fibres, such as -glucans, gums and oat, wheat and passion fruit brans (Holguín-Acuña et al, 2008;Vernaza et al, 2010;Yao et al, 2011;Ryan et al, 2011).…”

Shelf Life Studies of Tomato Powder Incorporated Cold Extrudates

“…For example, wheat has a high protein and lower starch compared to rice, therefore extruded wheat products are harder and less expanded. It may be possible to improve the physicochemical properties and the lycopene content of the snacks by manipulating the base ingredients (Dehgan-Shoar et al, 2010). Cold forming extruders are operated with moderate conditioning moisture content (30-40%), low shear and smooth internal barrel surface, deep flight and low screw speed.…”