Extruded Snacks from Rice, Green lentil, Chickpea and Tomato Powder Finished with Frying / Microwave Roasting

Extruded Snacks from Rice, Green lentil, Chickpea and Tomato Powder Finished with Frying / Microwave Roasting

Extrudates were first prepared through extrusion-cooking and air-drying of different formulations obtained through a D-optimal Mixture Design containing blends of rice flour (RF), green lentil flour (GL), chickpeas flour (CP), and tomato powder (TP) in different proportions. These extrudates were s...

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Bibliographic Details
Main Authors: Prabhjot Singh, Hamed Vatankhah, Hosahalli Ramaswamy
Format: Article
Language:English
Published: Universidad de Antioquia 2022-02-01
Series:Revista Facultad de Ingeniería Universidad de Antioquia
Subjects:
Response surface methodology
optimization
high protein
modeling
Online Access:https://revistas.udea.edu.co/index.php/ingenieria/article/view/342265

Internet

https://revistas.udea.edu.co/index.php/ingenieria/article/view/342265

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