TrAgLor - Turkish Agricultural Learning Objects Repository

Object Summary

Development Of A Functional Snack Food Product With High Nutritive Value By Extrusion Method

Title of object

Development Of A Functional Snack Food Product With High Nutritive Value By Extrusion Method

Object description

The aim of this study is to produce a puffed, cereal-based snack; which was composed of corn flour, cornstarch, oat flour, chickpea flour, carrot powder and hazelnut; in order to balance the nutritional elements by combining different groups of food. The mixture whose composition and percentage of the components were extruded by using a co rotating twin screw extruder (A Werner & Pfleiderer (Stuttgard, Germany)). Extrusion parameters were as fallows: Moisture between 11-15%, screw speed between ...

Language of object

Turkish

Author(s) / Publisher

Ayşe Emir Özer

Discipline(s)

Food Processing

Keywords

functional food, nutritive snack food, extrusion cooking, response surface method, optimization

Technical format

Text

Intended end-user role

Learner

Learning resource type

Thesis

Typical age range

18U

Copyright - Restrictions

This resource is licensed under the license(CC-BY-NC-ND) Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported

Cost with use

No

Source code available

No


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