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| CAKMAK,HULYA; ALTINEL,BURAK; KUMCUOGLU,SEHER; KISLA,DUYGU; TAVMAN,SEBNEM. |
| ABSTRACT Chicken meat in two different forms (chicken meat and chicken meat powder) were added into white flour and whole wheat blend baguette bread formulations for protein enrichment and finally developing new and healthy snacks. The chicken meat and powder levels were 10% for white flour baguette, and 15% for whole wheat blend. The dried baguette samples were packaged under 100% N2, and physical, chemical, microbiological and sensorial properties were evaluated during 3 months of storage. Protein content of chicken meat powder added samples were found statistically higher than chicken meat added samples. Hardness of the snacks was significantly affected from type of chicken meat, such as values were higher for chicken meat added samples than chicken... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Baguette; Chicken meat; Quality; Snack; Storage. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652016000602387 |
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| LUCAS,Bárbara Franco; MORAIS,Michele Greque de; SANTOS,Thaisa Duarte; COSTA,Jorge Alberto Vieira. |
| Abstract Nowadays the demand for practical food like snacks increases worldwide, however the nutritional value in most these formulations is reduced. Due to its chemical composition with high protein concentration, the microalga Spirulina has been used on the production of enriched foods. The present study aimed to evaluate the effects of Spirulina sp. LEB 18 addition on snacks formulations and extrusion conditions on the physicochemical and structural properties of snacks. Protein concentration and physical properties such as expansion index, bulk density, hardness, water absorption index, water solubility index and color were determined. The results showed that the addition of Spirulina sp. LEB 18, temperature in the last zone of the extruder and feed... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Extrusion; Microalga; Microstructure; Nutrition; Snack. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000700016 |
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| Costa,Janaina de Paula da; Oliveira,Dalany Menezes; Marques,Diego Rodrigues; Monteiro,Antonio Roberto Giriboni; Costa,José Maria Correia da. |
| ABSTRACT The aim of this study was to evaluate the acceptability of corn snacks containing different concentrations of powdered shrimp. Five snack formulations were prepared: the control (with no powdered shrimp), F1, F2, F3 and F4, with the addition of 2%, 4%, 8% and 16% powdered shrimp respectively. The raw materials were subjected to a process of thermoplastic extrusion in a single-screw extruder with 3 mm radial die. The snacks produced were evaluated for their centesimal composition, the mineral content was quantified and qualified, and the snacks then submitted to sensory analysis. The sensory parameters under evaluation were: flavour, aroma, colour, texture, overall acceptance, ideal shrimp taste and purchase intention, carried out by a panel of 107... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Snack; Litopenaeus vannamei; Sensory acceptability. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902019000300387 |
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| Nipat Limsangouan; Chulaluck Charunuch; Seiichiro Isobe. |
| Optimization conditions for Japanese green tea snack production were investigated using response surface methodology. A central composite design with four independent variables: screw speed (116, 150, 200, 250 and 284 rpm); feed rate (28.8, 32.0, 38.3, 44.7 and 47.9 g/min); moisture content (13.0, 14.0, 16.0, 18.0 and 19.0 %) and vegetables or herbs content (0.0, 1.0, 3.0, 5.0 and 6.4 %) was use to study the response variables such as expansion ratio, bulk density, hardness, crispness, antioxidant activity, total phenolic and resistant starch content. A second-degree equation for independent and response variables was computed and used to create the contour and surface plot graphs. The screw speed at 196 rpm, feed rate of 44.7 g/min, moisture... |
| Tipo: PhysicalObject |
Palavras-chave: Japanese green tea; Snack; Functional properties; Optimization; Production; ชาเขียวญี่ปุ่น; ผลิตภัณฑ์พองกรอบผงชาเขียวญี่ปุ่น; ผลิตภัณฑ์อาหารขบเคี้ยว; สภาวะที่เหมาะสม; คุณสมบัติทางเคมีกายภาพ; เนื้อสัมผัส. |
| Ano: 2012 |
URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5248 |
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