Article

Effect of the extrusion process and expansion by microwave heating on physicochemical, phytochemical, and antioxidant properties during the production of indirectly expanded snack foods

2019-12-01

Abstract excerpt

The aim of this study was to evaluate the physicochemical, phytochemical, and antioxidant changes in different stages (unprocessed mixture [UM], extruded pellet [EP], and expanded product [EXP]) during the production of indirectly expanded snacks by microwave. Four mixtures (from corn starch/whole yellow corn flour), adding naranjita bagasse (NB) and/or skimmed milk powder, were used. Ash content, water absorption...

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Literature Corpus work: 78228f35-33a9-5a24-9d46-2cef25e0b71f
DOI: 10.1111/jfpp.14261

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