Impact of the addition of cricket flour (Sphenarium purpurascens) on the physicochemical properties, optimization and extrusion conditions of extruded nixtamalized corn flour

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...

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Bibliographic Details
Main Authors: José A. Téllez-Morales, Betsabé Hernández-Santos, Ricardo O. Navarro-Cortez, Jesús Rodríguez-Miranda
Format: Article
Language:English
Published: Elsevier 2022-12-01
Series:Applied Food Research
Subjects:
Extrusion
Snacks
Optimization
Extrudates
Cricket
Online Access:http://www.sciencedirect.com/science/article/pii/S2772502222001093

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