[A model for the extrusion of a corn:soybean blend (70:30)]. / Modelo para la extrusión de mezclas maiz:soja (70:30).
Arch Latinoam Nutr
; 37(3): 494-502, 1987 Sep.
Article
em Es
| MEDLINE
| ID: mdl-3506403
Most of the physicochemical and sensorial properties of the extrudates depend on the extent of the starch degradation. A cereal extrudate has physicochemical properties similar to those of a blend of raw, gelatinized and dextrinized starch. Based on this postulate, models of cereal: oilseed blends were prepared, and different analytical techniques for their characterization were applied. Results revealed that the corn:soy (70:30) extruded sample under study, was similar to moderately dextrinized corn:soy blend obtained in the laboratory. Therefore, it could be used to prepare "papillas" or precooked foods.
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Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Glycine max
/
Alimentos Formulados
/
Zea mays
/
Manipulação de Alimentos
Idioma:
Es
Revista:
Arch Latinoam Nutr
Ano de publicação:
1987
Tipo de documento:
Article
País de afiliação:
Argentina
País de publicação:
Venezuela