Physicochemical Properties of Flaxseed Fortified Extruded Bean Snack
المؤلفون المشاركون
Vadukapuram, Naveen
Hall, Clifford
Tulbek, Mehmet
Niehaus, Mary
المصدر
International Journal of Food Science
العدد
المجلد 2014، العدد 2014 (31 ديسمبر/كانون الأول 2014)، ص ص. 1-8، 8ص.
الناشر
Hindawi Publishing Corporation
تاريخ النشر
2014-09-29
دولة النشر
مصر
عدد الصفحات
8
الملخص EN
Milled flaxseed was incorporated (0–20%) into a combination of bean-corn flours and extruded in a twin screw extruder using corn curl method.
Physicochemical parameters such as water activity, color, expansion ratio, bulk density, lipid content, and peroxide values of extruded snack were analyzed.
Scanning electron micrographs were taken.
Peroxide values and propanal contents were measured over four months of storage.
Rancidity scores of extruded snack were measured using a trained panel.
As expected, omega-3 fatty acids and bulk density increased with increasing flaxseed fortification levels.
Extrudates with more flaxseed had decreased lightness values and expansion ratios.
However, only the 15 and 20% flaxseed containing extrudates had expansion ratios that were significantly ( P ≤ 0.05 ) different from the control.
In general, no significant difference ( P > 0.05 ) in water activity values was observed in the flaxseed fortified extrudates, except in the navy-corn based extrudates.
Peroxide values increased with increased flaxseed levels and over a storage period.
However, propanal values did not change significantly in the 5–10% flaxseed fortified extrudates but increased in extrudates with higher levels of flaxseed.
Rancidity scores were correlated with peroxide values and did not increase significantly during storage under nitrogen flushed conditions.
نمط استشهاد جمعية علماء النفس الأمريكية (APA)
Vadukapuram, Naveen& Hall, Clifford& Tulbek, Mehmet& Niehaus, Mary. 2014. Physicochemical Properties of Flaxseed Fortified Extruded Bean Snack. International Journal of Food Science،Vol. 2014, no. 2014, pp.1-8.
https://search.emarefa.net/detail/BIM-1036672
نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)
Vadukapuram, Naveen…[et al.]. Physicochemical Properties of Flaxseed Fortified Extruded Bean Snack. International Journal of Food Science No. 2014 (2014), pp.1-8.
https://search.emarefa.net/detail/BIM-1036672
نمط استشهاد الجمعية الطبية الأمريكية (AMA)
Vadukapuram, Naveen& Hall, Clifford& Tulbek, Mehmet& Niehaus, Mary. Physicochemical Properties of Flaxseed Fortified Extruded Bean Snack. International Journal of Food Science. 2014. Vol. 2014, no. 2014, pp.1-8.
https://search.emarefa.net/detail/BIM-1036672
نوع البيانات
مقالات
لغة النص
الإنجليزية
الملاحظات
Includes bibliographical references
رقم السجل
BIM-1036672
قاعدة معامل التأثير والاستشهادات المرجعية العربي "ارسيف Arcif"
أضخم قاعدة بيانات عربية للاستشهادات المرجعية للمجلات العلمية المحكمة الصادرة في العالم العربي
تقوم هذه الخدمة بالتحقق من التشابه أو الانتحال في الأبحاث والمقالات العلمية والأطروحات الجامعية والكتب والأبحاث باللغة العربية، وتحديد درجة التشابه أو أصالة الأعمال البحثية وحماية ملكيتها الفكرية. تعرف اكثر