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	Provedor de dados CIGR Journal (1) Autor Akinoso, Rahman (1) Palavra-chave Food processing and preservation (1) Free fatty acid value (1) Fried maize snack (kokoro) (1) Functional food product development African yam bean seed flour (1) Moisture adsorption isotherm characteristics (1) Nigeria (1) Mais... Tipo do documento Info:eu-repo/semantics/article (1) Ano 2016 (1) País China (1) Idioma Inglês (1)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 1 Primeira ... 1 ... Última Effect of frying conditions on storage stability of fried maize snack (kokoro) CIGR Journal Akinoso, Rahman; Akinoso, Rahman. Snacks can be produced from maize and other cereals and legumes. Kokoro is a popular traditional fried maize snack widely consumed among adults and children in South Western states of Nigeria. Short shelf life is associated with fried products including kokoro. Improving its shelf life therefore entails understanding the frying process, optimizing the frying condition and studying the storage stability of the fried product. This work was designed to study the storage stability of kokoro (produced at the recommended optimum processing condition) enriched with African yam bean (AYB) and evaluate its storage life. The kokoro was produced and packaged in polyethylene bags (100μm) and stored at ambient conditions (24°C±3°C temperature and 61%±3% relative... Tipo: Info:eu-repo/semantics/article Palavras-chave: Food processing and preservation; Functional food product development African yam bean seed flour; Fried maize snack (kokoro); Free fatty acid value; Moisture adsorption isotherm characteristics; Nigeria. Ano: 2016 URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/3376 Registros recuperados: 1 Primeira ... 1 ... Última

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