|
|
|
|
| |
|
| |
|
| |
|
| |
|
| |
|
| |
|
| |
|
|
| Nipat Limsangouan; Chulaluck Charunuch; Pisut Butsuwan; Phisamai Srichayet; Kassmaporn Puntaburt. |
| Effect of modified corn grit flour by extrusion process on physical and chemical properties (Expansion ratio, Bulk density, Water absorption index, Water solubility index, Water binding capacity, Swelling power, Viscosity, Rheological and texture profile) in extruded products (Instant cereal beverage and snack foods) were studied with three factors of modified condition (Feed moisture, Screw speed and substitute). The results found that, water solubility index of instant beverage depended on %substitute (higher level will develop good solubility and viscosity). In case of snack foods, the higher level of all factors will make good quality in high expansion, crispness, but low hardness. The proper ratio of %substitute will decrease the stickiness... |
| Tipo: PhysicalObject |
Palavras-chave: Corn grit; Modified starch; Extruded product; Physical property; Chemical property; ข้าวโพดบดหยาบ; แป้งดัดแปร; ผลิตภัณฑ์อัดพอง; คุณสมบัติทางกายภาพ; คุณสมบัติทางเคมี; กระบวนการเอกซ์ทรูชัน. |
| Ano: 2009 |
URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5222 |
| |
|
| |
|
|
|
