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| Martínez-Bustos,Fernando; Viveros-Contreras,Rubí; Galicia-García,Tomás; Nabeshima,Elizabeth Harumi; Verdalet-Guzmán,Iñigo. |
| Blends of fiber from sugar cane bagasse, corn starch, and whey protein concentrate were extruded. A single screw extruder, equipped with a screw at a constant compression ratio of 1:1 and a die diameter of 3 mm, was used. The best processing conditions were determined according to a central composite rotatable design (α = 1.41) with 5 central points, which gives a total of 13 tests. During the extrusion process the content of insoluble fiber decreased and that of soluble fiber increased. An increase in the contents of fiber and in the barrel temperature resulted in a decrease in the expansion index values and an increase in the water absorption index values; whereas in blends with intermediate fiber contents the effects in these parameters were found to be... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Extrusion; Sugarcane bagasse fiber; Dietary fiber; Whey protein concentrate; Corn starch. |
| Ano: 2011 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000400007 |
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