EVALUATION OF THE TECHNOLOGICAL QUALITY OF SNACKS EXTRUDED FROM BROKEN GRAINS OF RICE AND MECHANICALLY SEPARATED TILAPIA MEAT FLOUR

EVALUATION OF THE TECHNOLOGICAL QUALITY OF SNACKS EXTRUDED FROM BROKEN GRAINS OF RICE AND MECHANICALLY SEPARATED TILAPIA MEAT FLOUR

The objective of this study was to evaluate the technological vulnerability of snacks extruded from broken rice grains (BRG) and mechanically separated tilapia meat flour (MSMF) and to characterize the best formulation from a technological point of view. Five snack formulations were elaborated with...

Full description

Bibliographic Details
Main Authors: Amanda Oliveira MAGALHÃES, Eliane Teixeira MÁRSICO, Manoel Soares SOARES JÚNIOR, Maria Lúcia Guerra MONTEIRO
Format: Article
Language:English
Published: Instituto de Pesca 2019-03-01
Series:Boletim do Instituto de Pesca
Subjects:
by-products
rice derivatives
fish
extrusion
physicochemical properties
acceptability
Online Access:https://institutodepesca.org/index.php/bip/article/view/1365

Internet

https://institutodepesca.org/index.php/bip/article/view/1365

Similar Items