Impact of the addition of cricket flour (Sphenarium purpurascens) on the physicochemical properties, optimization and extrusion conditions of extruded nixtamalized corn flour
The aim of this work was to evaluate the effect of the concentration of cricket flour (0-40%; Sphenarium purpurascens) in the mixture with nixtamalized corn flour on the physicochemical properties and the conditions of extrusion cooking of snacks extruded. The results obtained showed that the linear...
Main Authors: | , , , |
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Format: | Article |
Language: | English |
Published: |
Elsevier
2022-12-01
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Series: | Applied Food Research |
Subjects: | |
Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502222001093 |